Sunny Salad

Source: May All Be Fed: Diet for a New World
Date: December 27, 2017
Yield: 2-4 servings
Time needed:30 minutes

A really good vegetable salad suitable as either side dish or main dish.

Sunny Salad

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Spinach Dill Dip

Source: May All Be Fed: Diet for a New World
Date: December 4, 2017
Yield: 3 cups
Time needed: 25 minutes

I have never come across a dip like this and I am still not sure if I love it or hate it. It is an insight on how to make a dip without sour cream. Most of the time goes into prepping the vegetables for the food processor. Once everything is peeled, quartered, crushed, chopped, and grated, it takes only a few minutes to combine. But remember to allow an hour to chill the finished product before serving.

Spinach Dill Dip

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Eggplant Chevre Sandwiches

Source: The Parkdale Potluck Cookbook
Made: December 22, 2013
Yield: 4-6 servings
Time to make: 35 minutes.

A melt-in-the-mouth appetizer or snack in which bread is replaced by slices of eggplant.  I really, really like this.

Eggplant Chevre SandwichesEggplant Chevre Sandwiches
1 large eggplant
2-3 medium ripe tomatoes
1 clove garlic
1 Tbsp. olive oil
Goat cheese

Cut eggplant into 1/3 inch slices. Sprinkle with salt and let sit between two sheets of paper towel for 30 minutes.

Meanwhile, peel the tomatoes and chop finely.
Add a clove of garlic, finely chopped to the tomatoes.
Add olive oil and a pinch of salt.

Slice enough cheese to cover ½ of the slices of eggplant.

Remove the eggplant from the paper towelling and pat dry.
Cook on barbecue or grill until light brown.
Brush with olive oil and continue cooking until golden.
Remove to a cookie sheet  and place it back on grill where it can keep warm.

Spoon tomato mixture onto half of the eggplant slices. Add a slice of goat cheese.
Top with another slice of eggplant. Serve as soon as cheese has softened.

Fresh Tomato Sauce

Source: Food Combining for Health
Date tried: January 11, 2013
Yield: 2 quarts
Time needed: 30 minutes

One of my favorite meals as a child was macaroni with tomatoes.  That is how I used this sauce today. But it will come in handy at the height of tomato season, especially as it freezes well.

July's Tomato Haul

July’s Tomato Haul (Photo credit: statelyenglishmanor)

Fresh Tomato Sauce
1 medium onion
1 lb. fresh tomatoes (beefsteak if possible)
2 Tbsp. butter
1½ cups vegetable stock
1 crushed garlic clove
1 Tbsp. tomato paste
1 small handful chopped, fresh basil
Sea salt
Freshly ground black pepper

Chop onion. Skin and chop tomatoes
Melt butter in a large pot or pan and cook onion gently until transparent.
Add all remaining ingredients and bring to a boil.
Reduce heat and simmer 20-30 minutes.  Do NOT cover the pan.
Adjust seasoning if necessary.