Fresh Cucumber and Tomato Salsa with Baked Corn Chips
Ingredients:
2 cucumbers, peeled, deseeded and diced
2 large tomatoes, deseeded and diced
1 hot pepper, deseeded and minced
1 small red onion, peeled and minced
1 garlic clove, peeled and minced
Juice of 1 lime
2 tbsp. cilantro, minced
¼ tsp. Sea salt
Corn tortillas
olive oil
Preheat oven to 375º. In a bowl combine cucumbers, tomatoes, pepper, onion, garlic, lime juice, cilantro and salt. Cut tortilla into bite-sized triangles. Drizzle with olive oil and a pinch of sea salt. Bake 10 minutes, or until crispy.
Baba Ganouj
Ingredients:
2 large eggplants
olive oil
2 tbsp. toasted sesame tahini
Juice of 1 lemon
1 garlic clove, peeled and diced
1/8 tsp. sea salt
1/2 tsp. ground black pepper
1 tbsp. parsley, chopped
Dash of cayenne pepper
Preheat oven to 400. Lightly coat eggplant with olive oil. Place in oven with the cut side down. Cook 35-40 minutes or until eggplant is soft and shriveled. In a food processor combine sesame tahini, lemon juice, chopped parsley, garlic, sea salt, black pepper and a dash of cayenne. Add eggplant and pulse until ingredients are mixed.
Fire-Roasted Red Pepper
Ingredients:
4 red bell peppers
Brown paper bag
1/2 cup extra virgin olive oil
2 garlic cloves, peeled and chopped
1/2 tsp. sea salt
Place each red pepper directly on the burner or grill. Cook on high heat, and turn a few times until the entire pepper is black. Put peppers into a paper bag for 1-2 hours. Remove the black skins and rinse pepper under water until clean. Dry with paper towels. Slice the pepper open and deseed. Cut into strips. In a glass gar, combine olive oil, sea salt and garlic. Add peppers into the jar. Cool in the refrigerator. Can be stored for up to 3 weeks.
Polenta with Sautéed Shitake Mushrooms, Turkey Sausage and Greens
Ingredients:
6 cups water
2 cups cornmeal
1½ tsp. sea salt
1 tbsp. butter (or olive oil)
3 spring onions, bulb and greens, minced
8-10 shitake mushrooms
1 pound ground turkey sausage (can substitute diced tempeh)
2 cups baby greens (pak choi, bok choy, etc.)
½ cup chicken stock or veggie stock
2 tbsp. fresh thyme
½ cup raw milk cheese (optional)
Combine water and cornmeal. Bring to a boil and reduce flame to medium/low. Add 1 tsp. sea salt. Cook uncovered for 20-25 minutes, stirring occasionally to prevent lumps. While polenta is cooking, sauté onion in butter or olive oil for 1 minute. Add mushrooms and continue cooking 2-3 minutes. Add ground turkey sausage and break into small pieces as it cooks. Add greens, chicken stock, remaining ½ tsp. sea salt and thyme. Continue cooking 5-7 minutes or until greens are soft. Pour the cooked polenta into a 9x13 casserole dish. Let sit 2-3 minutes to gel. Top the polenta with sautéed vegetables and sausage. Sprinkle lightly with cheese and bake at 375º for 5 minutes or until cheese melts. Yields: 8 servings.
Hearty Lentil and Winter Veggie Stew
Ingredients:
2 tbsp. olive oil
1 leek, cleaned and cut into 1 inch pieces (use both white and green part of leek)
2 garlic cloves, peeled and minced
5 cups chicken stock (or water)
2 cans lentils, rinsed
2 parsnips, diced into ½ inch pieces
3 carrots, diced into ½ inch pieces
1 medium celeriac root, peeled and diced into ½ inch cubes
1 yukon gold potato, diced into ½ inch cubes
2 tbsp. fresh thyme
1½ tsp. sea salt
¼ tsp. black pepper
1 package Applegate Farms Turkey Sausage (4 links), diced
1/4 cup parsley, minced
Sauté leek and garlic 2-3 minutes. Add chicken stock, parsnips, carrots, celeriac root, potato, thyme, sea salt and black pepper. Cover and bring to a boil. Lower flame to medium and cook 20-25 minutes. Remove 1/3 of the ingredients and puree in a food processor or blender. Return the puree to the soup. Add turkey sausage and parsley and cook an additional 3-4 minutes.
Yield: 6 Servings
Prep time: 10 minutes
Cook time: 30 minutes
Round Out the Meal: Steamed Kale
Kid Friendly: All meals are kid friendly!
Wine Pairing: Water is best with this dense and hearty stew
