Ingredients: 1 pound ground beef or Italian sausage
1 onion chopped
1 clove of garlic minced
1 bell pepper chopped
1 small zucchini chopped
1 Tbsp fresh basil chopped
1 tsp fresh parsley chopped
1 tsp fresh oregano chopped
3 whole tomatoes frozen overnight**
1 jar spaghetti sauce (Quality like Newman’s Own)
Sea salt to taste (aprox ½ tsp)
**Freezing the tomatoes overnight will make the skin super
easy to peal and it will break down the cells as if they had been stewed for
hours. If you plan to leave the bare tomatoes in the freezer for more than a
couple of days protect them from freezer burn.
Note: This is a one pot sauce. (No need to dirty all the
dishes)
Directions: Cut an X on the bottom of the frozen tomatoes and rub the
skin off under hot running water. Chop them into eighths and set aside.
In a large Sauce pan brown beef till fully cooked. Don’t
allow anything to burn on the bottom. If anything starts to stick add a
spoonful of water to help dislodge it. Remove beef, set aside. Leave the fat
drippings in the pot.
Brown onions in beef drippings till almost done then add
garlic, pepper, zucchini and fresh herbs. Saute till onions are fully caramelized.
Add tomatoes, Stir often.
Add jarred sauce. Bring to boil, reduce heat and simmer for
a few minutes. Add salt to taste.
*Sugar glaze
1 cup confectioners' sugar
Spoon water into sugar until glaze reaches desired consistency
**Pumpkin Puree Chop pumpkin into manageable sized pieces. Remove scars. If you have a Vitamix type blender there is
no need to precook the pumpkin. For all
other blenders and food processors boil the pumpkin until skin can be pierced
with a fork. Transfer to blender and
puree. Add small amounts of water if
needed. 1 small pumpkin will make about 4 cups puree.
Directions:
Heat oven to 350 degrees. Grease cake pan and sprinkle with
flour.
In a large bowl combine pumpkin, sugar, water, oil and
eggs. Beat until well mixed.
Add flour, soda, baking powder, cinnamon, ginger, salt and
nutmeg. Beat until smooth.
Stir in chocolate chips. Spread into cake pan.
Bake until toothpick inserted
in center is almost clean. This cake is best when slightly underdone. Spoon on glaze while cake is still hot.
Refrigerate.
1 Tbs butter 1 Tbs flour 2 cloves garlic chopped 1 can cream on chicken soup 1 can chicken broth 3 cups water
1 cup chopped celery 2 onions quartered 1/2 tsp pepper 1/2 tsp salt 2 sage leaves chopped 2 Tbs cilantro chopped 1 Tbs parsley chopped 1 sprig of thyme
Directions: Heat 1 Tbs oil in a skillet. Brown turkey on all sides. Set aside. Melt butter in a large sauce pan. Add flour to make a roux. Cook until golden brown and has a "nutty" flavor. Add garlic, soup, broth and water. Stir in celery, onions, salt, pepper and fresh herbs. Bring to boil, reduce heat to simmer. Add turkey, carrots and potatoes. Simmer 20 minutes til carrots are tender.
Green Beans with Sausage
Ingredients: 1 pound green beans chopped 1 cup chopped onion 2 Italian sausages 2 tbs oil 1/4 cup water salt to taste
Green Beans with Sausage Directions:
Heat 1 Tbs oil in skillet. Saute onion about 5 minutes. Remove onion and set aside. Saute beans till slightly browned, then add water, cook till water is evaporated. Beans will be tender but not limp. Remove beans and set aside. Add 1 Tbs oil and sausage chopped into bite sized pieces. Cook till browned. Add beans and onions to sausage. Stir in salt.
Cucumber Salad Ingredients: 1 Armenian cucumber sliced (seeded and peeled if large) 8 oz cherry tomatoes sliced in half sesame dressing sunflower seeds
Directions: Toss cucumber with tomatoes and dressing. Sprinkle with sunflower seeds.
Garlic Basil Butter Ingredients: 4 cloves of garlic mince 2 tbs chopped fresh basil 1/2 cup butter softened French bread
Directions: Mix all ingredience together. Spread on french bread.
Combine broth, zucchini, onion, garlic, salt and 1/2 of the cilantro in a large pot. Bring to boil, reduce heat and simmer 5 minutes. In a separate bowl mix melted butter, lemon juice, flour and sour cream. Add to zucchini mixture and stir while cooking on low for 5 minutes. Sprinkle with remaining cilantro.
toppings chopped fresh basil "sun dried" tomatoes 1 cup grated mozzarella 1/4 cup parmesan Optional Toppings: Sauteed onions and garlic peppers and sausage.
Directions: *Squeeze and drain liquid from zucchini (or it will take forever to cook). In a large bowl mix zucchini, mozzarella and eggs. Press evenly in a 9 X 13 greased baking pan. Bake at 400 degrees until dry and lightly browned (time depends on how well you drained the zucchini). *Reconstitute dried tomatoes by pouring boiling water over them and let them soak while zucchini crust is cooking. *Layer toppings: basil, tomatoes, mozzarella and parmesan. *Broil till cheese is melted and lightly browned.
"Sun Dried" Tomatoes (in oven)
Directions: Half tomatoes and arrange on pan 1/2" apart. Place in warm oven or dehydrator not more than 150 degrees. Drying time depends on size of tomatoes. Check frequently. Tomatoes should be about one fourth their original size and leathery but not sticky. Cool completely and place in a jar. Keep in refrigerator for up to 6 months or freezer for 12 months.
1. In a large bowl toss cucumbers, onion and salt. Transfer to colander set in extra large bowl, layering with ice. Weigh with a heavy plate. Chill overnight.
2. Prepare pickling syrup in a large nonreactive saucepan (stainless, enamel or nonstick). Combine sugar, vinegar, mustard seed, celery seed, and ginger. Bring to boil, reduce heat and simmer, uncovered, 3 minutes.
3. Remove unmelted ice and drain cucumbers. Transfer cucumber mixture to a nonreactive Dutch oven.
4. Strain syrup over cucumbers. Bring mixture just to a low boiling, stirring occasionally. Remove from heat.
5. With a large spoon transfer cucumbers to hot sterilized pint canning jars, leaving 1/2" headspace. Bring syrup in Dutch oven to boiling. Ladle hot syrup over pickles to cover. Wipe jar rims with damp cloth. Put on lids and screw bands. To seal, invert jars until cool. Store in refrigerator.
Grilled Vegetables with Cucumber Salsa
Ingredients: for Grilled Vegetables 3 Tbs olive oil 3 med sized zucchini 1/2" slices 2 med bell peppers or hot peppers 5 large green grilling onions salt and pepper to taste
for Cucumber Salsa 1 1/2 cup chopped tomatoes 1 cup chopped cucumber 1/2 cup chopped green onion 1/4 cup cilantro 2 Tbs lime juice 1 clove minced garlic Top with Mexican cheese 1/4 tsp salt
Directions:
Drizzle oil on vegetables, add salt and pepper. toss until well coated. Grill til tender. Baste and turn as needed. Remove from grill and slice into bite size pieces. Set aside.
Chop tomatoes into tiny pieces in food processor. Strain excess liquid then place in serving bowl. Chop cucumber, green onion, cilantro, and garlic into tiny pieces in food processor. Place in bowl with tomatoes and stir in salt.
Top grilled vegetables with cucumber salsa, sprinkle with cheese and lime juice. Enjoy!
Curried Carrot Soup
Ingredients:
1cup chopped onion 6 medium carrots sliced 2cups water 1 tsp curry powder 2 sups milk 1 tsp salt
Directions: Combine water, carrots, onion and curry in a stock pot and simmer til tender, about 20 minutes. Puree the carrots and onion with their cooking water in a blender in two or three small batches, adding some milk to each batch. If soup is too thick add enough milk to achieve desired consistency. Return to pot, add salt and heat without boiling.
Variations: Substitute pumpkin or squash instead of carrots. Substitute half of the milk with coconut milk.
Orzo with Zucchini and Yellow Squash
Ingredients 2 cups orzo
1
medium onion, diced 1/4
cup olive or grape seed oil 1garlic clove, chopped 2 cups yellow squash, diced 2 cups zucchini, diced 1/2
cup (10 medium leaves) basil,
chopped 1/8
teaspoon black pepper Salt to taste salt 1/2 cup parmesan
cheese
Directions Cook orzo to package directions.
Meanwhile, sauté onion and olive oil in a skillet over medium heat for 4
minutes.
Add garlic and sauté for 2 minutes.
Add yellow squash and zucchini and cook for an additional 6 minutes.
Stir in basil and pepper; season with salt.
Toss sauce with pasta and add parmesan cheese.
Garden Vegetable Stew
Ingredients:
1 Italian sausage 1 tsp olive or grape seed oil 2 cups chopped onions 2 cloves chopped garlic 1 large chopped bell pepper 32 oz coarsely blended tomatoes 6 cups water 2 cups chopped carrots 10 green beans cut into 1/2 in lengths 2 cups chopped squash and zucchini 3 Tbs chopped fresh basil 1 Tbs chopped fresh parsley 1 tsp sea salt 1/2 tsp black pepper
Directions:
Heat oil in a large stock pot on medium-high. Cook Italian
sausage thoroughly.
Add onions, garlic and bell pepper sauté about 4 minutes
until onions begin to brown.
Remove sausage and onion mixture from pot and set aside.
Add blended tomatoes, water, carrots and green beans.
Bring to boil and cook for 10 min. Reduce heat to low.
Add squash, basil, parsley, salt and pepper cook for 10 min.
Stir in sausage and onion mixture and remove from heat.
When cutting, always keep your eyes on the beans!
Sauteed onions, garlic and Italian sausage smells so good.
Savory Green Beans
Ingredients:
2 cups Mini Onions sliced 1/2 cup Ham or Bacon pieces 1 lb Green Beans cut into bite sized pieces 2 tsp fresh Summer Savory Salt and Pepper to taste
Heat 1 tbs oil in pan on Med Heat. Saute onions about 4 min (still crisp). Remove onions. Set aside. Add ham and saute til browned. Remove ham. Set aside. Heat 1 tbs oil. Add green beans and about 1/4 cup water. Add summer savory. Simmer uncovered til water is absorbed. Remove from heat. Stir in onions and ham. Salt and pepper to taste.
Ingredients:
1/3 cup ricotta cheese. 2 tbs cream cheese. 2 tbs chives include bulb, chopped. 2 tsp fresh snipped thyme or basil. 1/8 tsp onion salt or sea salt. 20 large cherry tomatoes. or about 10 baby squash.
Directions:
1. Stir together ricotta cheese, cream cheese, chives, herbs and salt. Set aside.
2. Slice a thin layer off the top of each tomato. Using a small spoon scoop out pulp. Invert tomato on paper towels to drain. If using squash, cut in half lengthwise and scoop out pulp.
3. Stuff the tomatoes and/or squash with filling. Chill until serving time.
Ingredients:
1 Tbs butter
Ingredients:
Ingredients: 
Directions:
Bread and Butter Pickles
Grilled Vegetables with Cucumber Salsa 
Curried Carrot Soup 
Ingredients 
Garden Vegetable Stew
Savory Green Beans 
Heat 1 tbs oil in pan on Med Heat. 
Ingredients: