First Sautee Vegetables
1 med Spanish onion diced fine
3 celery stalks diced fine
1 carrot diced very fine
½ cup oil canola to sauté vegetables
Add oil to a frying pan.
After oil is hot add all vegetables.
After 5 minutes of sautéing vegetables. Add spices:
½ tsp. salt
1 tbsp. garlic powder
Sautee vegetables on medium heat for about 20 minutes until browned. Vegetables can be cooked longer for extra crispiness.
Add ½ cup sherry
Cook 2 minutes to cook of alcohol
Remove from heat.
Cool down in fridge for about 20 minutes or make the night before.
In a large mixing bowl. Mix all the ingredients
4 –lbs. ground organic turkey meat
½ cup almonds grounded in food processor to a breadcrumb texture
½ cup scallions chopped fine
½ cup pumpkin seeds
½ cup shelled hemp seeds
2 tablespoons of ground flax seed
¼ cup organic maple syrup
½ cup organic unsweetened ketchup Westbrae Natural
¼ cup sweet chili sauce ** optional but good* gluten free
Pinch of salt
Add vegetables mixture chilled from refrigerator.
Incorporate all ingredients by hand.
Place meatloaf in a 9 inch round or loaf pan that has been covered with a minimum amount of oil to prevent sticking.
Bake covered in 350 degree oven for 30 minutes. Then uncover for last 20 minutes until top is browned.
Let sit for 1/2 hour before serving.
Farfalle is a type of pasta. Commonly known as “bow-tie pasta”, the name is derived from the Italian word farfalle “butterflies”.
Farfalle date back to the 16th century. It originated in Lombardy and Emilia-Romagna in Northern Italy.
You could use any pasta with this recipe but the farfalle seem to hold the oils from the marinated peppers and Sundried tomatoes .. This cold salad presents nicely with this , bow-tie pasta .
This pasta is better the second day. All these condiments marinated all together over pasta ensures you will never make another pasta salad other than this one to bring to a party . Your friends will love you for sure .
** You can find all these condiments in the italian section of your grocery store usually near the olive oil section .
1 lb. Farfalle pasta
Cooked for 10 minutes and chilled
Or ( gluten free pasta ) **
1-12 oz jar of fried peppers ( Victoria brand)
2 Cups of mixed pitted kalamata and
Pitted green pimento olives
1- 7 . 5 ounce jar of Sundried Tomatoes in oil sliced into thin strips
1/2 jar of sweet Harissa peppers **
Before serving top
1/4 cup of Balsamic vinegar
1/4 cup toasted pignoli nuts
Toss together well.
** Harissa available Whole Foods
** Gluten free pasta (Trader Joes)
** Victoria brand of peppers for fried peppers and sun dried tomatoes preferred.
Featured on OrgJunkie.com
2 Spanish onions diced
1 teaspoon fennel seeds
1 teaspoon red crushed pepper
2 tablespoons garlic powder
1 teaspoon black pepper
2 cups quinoa
3 cups vegetable broth
3 to 4 cups swiss chard cut into medium pieces
1/2 cup toasted pine nuts pignoli
3 tablespoon olive oil
1 teaspoon Maldon salt
1/3 cup of Maple vinegar
Cook in dutch oven pan. Saute onions in 3 tablespoons olive oil to medium brown color about 10 minutes over high heat reducing to low heat after a minute . Add red crushed pepper.
Add quinoa to the onions and stir for approx 5 minutes to toast the flavor of the grain and absorb the onion flavor. Toss frequently . Add garlic powder and salt.
Add vegetable broth and let simmer over low heat for 30 minutes uncovered. After 30 minutes, add swiss chard and let quinoa rest on stove for 20 minutes covered .
After quinoa is cooked and cooled off.
Finish off by adding:
1/2 cup of maple vinegar **
Make your own
Mix maple syrup 1/3 to 2/3 cup sherry vinegar . To make 1/2 cup maple vinegar .
** Dean n Deluca
1 cup sesame seeds
2 tablespoons of black, organic and unhulled sesame seeds
2 tablespoons of Himalayan sea salt
In a heavy pot, preferably cast iron, toast ingredients to make the gomasio for 10 minutes, while stirring over low heat. The heavy pot will help with even toasting. After it is toasted, immediately remove from heat and place in a large bowl to cool.
The mortar is a bowl, typically made of hard wood, ceramic or stone in this case the sirabachi is the mortar. The pestle is a heavy club-shaped, usually wooden or ceramic piece used to grind nuts or herbs to release the oils releasing more Flavors.
Here’s a great website to check out:
2 medium white eggplant (you can also use Japanese eggplant)
1 Spanish onion
4 Tbl olive oil
2 Tbl red hot pepper sauce
1 C sweet vermouth
1 Tbl garlic powder
1 pint roasted cherry tomatoes (cut in half, season with salt, cook for 1 hour at 200 F)
1/2 C marinated green pitted olives
2 Tbl caramelized peppers ( I used jarred peppers)
Dice the eggplant into small pieces and place in a strainer. Sprinkle the eggplant with salt and place a heavy dish on top of the eggplant to weigh it down. This will help to remove some of the liquid from the eggplant.
Thinly slice the leek (only the white and light green part) and onion. Leeks need to be soaked in a bowl of water to remove any sand or dirt that may be between the layers of the leek.
In a preheated, cast iron pan, saute the leek and onion with 2 Tbl of olive oil over high heat. After 1 minute, reduce the heat and add a pinch of salt.
Once the onion and leek start to caramelized, add the pepper sauce and cook for an additional 2 minutes.
Deglaze with 1/2 C of sweet vermouth, let the liquid cook out a bit, then remove from heat and place the leeks and onions in a separate bowl.
Add the remaining 2 Tbl of olive oil back into the pan and add the eggplant and cook over medium-high heat. Add garlic powder, roasted cherry tomatoes, olives, and leek and onion mixture. Deglaze with remaining sweet vermouth and reduce heat to low, until liquid evaporates.
This dish is great to serve with toast and crackers, like pita chips or to be used as a topping.
I love collecting different vinegars and oils. Some of my favorite places to go are The Filling Station in NYC and The Crushed Olive.
Wisk the following in a bowl:
1/2 tsp garlic powder
1 Tbl olive oil
2 Tbl peach balsamic
1/4 C pistachios
Serve over mixed greens and enjoy!
1/2 cup chopped cilantro
1 onion diced well
1 cup chopped mint
juice from 1 lime
zest from 1 lime
1/2 cup mint chutney
Add all ingredients into blender and blend well.