6-8 chopped purple tomatillos
6-8 chopped red tomatoes
3 green peppers
3 red peppers
3 orange peppers
3 yellow peppers
6 jalapeno peppers
1/2 cup roasted chopped New Mexican green chiles
6 medium white onions
6 cloves garlic
1 bunch cilantro, chopped
1/2 cup lime juice
1/4 cup cider vinegar
1 T. curry powder
3 T. carne adovada seasoning
1 T sugar
1 T. salt
1 t. pepper
Grind the peppers, onions and garlic through a coarse grinder (or chop by hand). Mix with tomatillos and tomatoes in a large pot and bring to a boil; simmer for 30 minutes. Drain excess liquid.
4 cups packed fresh arugula
1 tablespoon minced garlic
Salt and freshly ground pepper
1 cup olive oil
2 tablespoons pine nuts, toasted
1/2 cup freshly grated Parmesan
1 tablespoon pine nuts, for garnish
Blanch arugula in boiling water for about 15 seconds. Immediately drain and place arugula in an ice bath. Drain well, squeezing arugula until very dry.
Rough chop the arugula and place in a food processor along with the garlic, olive oil, pine nuts, salt, and pepper. Blend for at least 30 seconds. Add the cheese and pulse to combine.
1 pound Asian or Italian eggplant
1/2 cup good quality extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 garlic cloves
1 tablespoon tahini paste
1/2 lemon, juiced
1/2 teaspoon ground cumin
1 bunch cilantro, leaves only, roughly chopped
Slice the eggplants in half and score the sides. Coat with olive oil and sprinkle with a pinch of salt. Grill or roast eggplants until skins are wrinkled and black and flesh is tender.
_When making authentic pesto, Italians don’t use a food processor. Instead, Italians prefer to rough chop the ingredients and gently blend them together, creating a dynamic flavor experience that lets each ingredient shine individually.
From “Better Eating For Life, Step 10: Make Friends with Fat”
Mash all of the ingredients together to form a paste. Spread on toasty whole grain bread slices.
Per 2 Tbs. serving: 30 calories, 0 g protein, 3 g fat, 1 g carbohydrate, 226 mg sodium, 0 mg cholesterol
1/2 cup balsamic vinaigrette or Italian dressing
1/2 cup fresh raspberries
3/4 teaspoon sugar
Blend all ingredients in a blender until smooth. It’s just that easy!
Recipe adapted from Heidi Swanson’s Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients into Your Cooking, available at Linden Hills Natural Home. Serve fig spread with walnut bread or as an accompaniment to cheese.
1 ½ lbs ripe fresh black Mission figs
(stemmed and cut into ¼ inch dice)
¼ cup freshly squeezed lemon juice
1/3 cup honey
¼ tsp freshly ground black pepper, plus more as needed
¼ cup toasted unhulled sesame seeds
Toss the chopped figs and lemon juice together in a large bowl.
The Forti Family of Hibbing Minnesota, makers of Sunrise Creative Gourmet Ravioli, was kind enough to share this recipe with us. They recommend serving their alfredo sauce over their Three Cheese or Porcini & Provolone ravioli.
1 tbsp butter
3 cups lowfat milk
1 cup parmesan cheese
1/4 cup flour
1 tsp salt
1 tsp garlic powder
Melt butter in saucepan over medium heat. Add flour; cook, stir for 1 minute. Whisk in milk, parmesan cheese, salt, pepper, nutmeg, and garlic powder. Bring to a boil while whisking.
1 pint cherry or sungold tomatoes, halved
1/2 teaspoon sea salt
1/2 cup fresh corn kernels, raw or gently cooked
1 tablespoon fresh lime juice
1 garlic clove, minced
1 tablespoon chopped fresh cilantro leaves
2 teaspoons olive oil
Sea salt and freshly ground black pepper
Toss the tomatoes with the salt and drain in a colander for 15 minutes. Combine the tomatoes, corn, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt and pepper and toss well.
_This recipe will yield approximately 2 1/2 cups sauce. If desired, you may peel and deseed the tomatoes beforehand, but it is not necessary. Serve this rustic, chunky sauce with larger pasta such as rigatoni or locally-made Sunrise Creative Gourmet Ravioli.