Tomato & Leek Marinara
2 to 4 leeks, washed and sliced (see notes below) 1/4 cup extra virgin olive oil 1 28-ounce package diced (or crushed) tomatoes a good handful of fresh sage leaves, roughly torn or chopped pure salt and pepper to taste pinch of crushed red pepper (optional) pasta of choice Boil water for pasta. Heat oil in a large skillet. Add the leeks and saute over medium heat just until they start to brown, 10 – 12 minutes. Do not let the leeks burn, or they will become bitter. Add the tomatoes, sage, salt (1/2 tsp, give or take), pepper, and crushed red pepper if using. Simmer until the sauce...
Read MoreRoasted Tomato Soup
2 pounds of tomatoes 6 garlic cloves (peeled & whole) 1/4 of a medium red onion, sliced 1 TBSP extra virgin olive oil 1 TBSP balsamic or apple cider vinegar 2 sprigs fresh oregano (use leaves & discard stems) 4 large basil leaves, roughly torn into pieces sea salt & freshly ground black pepper to taste 1 to 2 cups water or broth (depending on how thick or thin you like it) cheese for sprinkling over the top (optional) (parm or cheddar) Pre-heat oven to 375. Wash and cut tomatoes in half. Place them in a shallow baking dish, cut side down (9 x 13 pyrex works well). Add onion,...
Read MoreTomato Eggplant & Basil Sauce
2 small (or 1 medium) eggplant (about 3/4 pound) 1/4 cup extra virgin olive oil (divided) 2 garlic cloves, lightly smashed 3 medium, ripe tomatoes (about 1 & 1/4 lbs) cored and diced small 1/2 tsp pure salt freshly ground black pepper to taste 10 large, fresh basil leaves cut into thin strips 1/2 cup ricotta cheese (optional) 12 oz ziti or penne ______________________________________________________________________________________ Preheat oven to 400 degrees. Peel the eggplant and cut into 1/2 inch cubes. Place on a baking sheet (I like to line w/ parchment paper). Drizzle 2 TBSP of the...
Read MorePasta w/ Summer Tomatoes and Olivada
First make the Olivada: 1 small garlic clove, chopped into a few pieces 3 large basil leaves, torn into a few pieces 1 tsp fresh thyme leaves 1/2 cup black olives, drained & pitted 2 tsps lemon juice 1 TBSP extra virgin olive oil Place the garlic, basil and thyme in the work bowl of a small food processor. Process, scraping down sides as needed until the ingredients are finely chopped. Add the olives and lemon juice and pulse, scraping down the sides as needed, to form a coarse paste. Add the oil and pulse until it’s just incorporated. To prepare the meal: 4 medium tomatoes (about...
Read MoreChocolate Crunch Cereal
A real-food, good-for-ya, and extremely tasty breakfast cereal….. FOR THE CEREAL BASE: 3 cups buckwheat groats 3 TBSPs coconut oil, melted 1/4 cup maple syrup (or raw honey or stevia) 1/2 tsp vanilla 2 TBSPs cacao (or cocoa) powder 1/4 tsp pure salt 1/4 tsp cinnamon Rinse buckwheat in fine mesh strainer and transfer to a large bowl. Add approximately 9 cups of water, and let sit at room temp, covered, anywhere from 1 to 6 hours. Rinse and drain well (in same fine mesh strainer) and set aside. Melt coconut oil over low heat and pour it into a large bowl (can use the same bowl you used...
Read More
Recent Comments