Ingredient list:
1/2 C olive oil
1 clove garlic
1 tbs ginger
1 tbs at vinegar
1/4 C honey
2 tbs miso
2 tbsp soy sauce
Dash of Cayenne pepper
1/4 C water
Dash turmeric (optional)
Method:
Combine all ingredients in blender
Store in the refrigerator for up to 2 weeks
Enjoy!
Ingredient list:
10-12 large vine ripened tomatoes roughly chopped
2 green bell peppers roughly chopped
1 red onion roughly chopped
1 white onion roughly chopped
6-8 peppers chopped roughly. If you want your salsa to be mild remove veins and seeds. I use a variety of peppers such as Serrano, jalapeño and Anaheim and leave the seeds in to make it a little more spicy.
2 tsp sea salt
2 limes (juice)
1/4 C apple cider vinager
1 C cilantro
1 C basil
Additional salt to taste
Method:
Place tomatoes, peppers, onions, salt, lime juice and vinegar in a slow cooker
Cook for 3 hours on high
When done cooking add in fresh herbs and use an Emerson blender or food processor to combine
Taste and add salt if wanted
Enjoy!!
Ingredient List:
Dressing:
1/2 C Balsamic vinegar
1 tsp italian seasoning
1 garlic clove
1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp agave or sugar
1/2 C extra
Salad:
2 C spinach
1 Cucumber cut into shoestrings
1/4 red onion sliced thinly
1/2 C blackberries
1/2 C strawberries sliced
Fresh cilantro chopped roughly
Method:
In a food processor combine vinegar, seasoning and garlic
Blend
Add olive oil, and blend again
Set aside
Combine all ingredients for salad and top with dressing immediately before serving
Enjoy!
Print Recipe for Summer Salad with Balsamic Dressing
Peach-Strawberry-Meyer Lemon Jam
Ingredient List:
10 large peaches peeled and chopped roughly
(I peeled mine by placing the peached in boiling water for about a minute and then placing them in an ice water bath. The skins peel off easily with this method)
3 pint of strawberries sliced
1/4 cup of any fruit juice, I had cranberry on hand. If you don’t have fruit juice just use water
2 C sugar ( I used coconut sugar)
1 tbsp honey
3 Meyer lemons (juice of 3 and zest of 1)
6 tsp pectin
(more if needed)
1 tbsp dry basil (optional)
Method:
Bring a large pot of water to a boil
Add peached and cook for 1 minutes
Remove peached from boiling water and place in ice bath
Peel peaches once they are cool and chop roughly (remove all pits)
Slice strawberries and add peaches, strawberries,honey, basil, fruit juice, lemon juice + zest to a large pot
Heat over medium, after 5 minutes use an emersion blender and combine all fruit. You could also use a blender for this step, be careful! It will be hot!
In a medium bowl combine sugar + pectin
Add sugar mixture to fruit and bring to a boil
Reduce heat and simmer for 10 minutes or until thickened
Ladle into jars and refrigerate
You could can this also but I always give mine away so I have never made it that far!
I love salsa! I put salsa on everything, well almost everything. This colorful alternative to tomato salsa can add some variety to your meals. You can put this on top of any type of fish, toast, potatoes or dip chips or pita into it.
Ingredient List:
1 C cauliflower florets chopped finely ( I used purple cauliflower but any color is okay)
1 C olives chopped ( I used a blend of black, green and kalamata)
1/4 C chopped parsley
1/2 pear chopped finely
1/2 lemon (juice)
1 tsp sea salt
1 tsp olive oil
Method:
Combine all ingredients in a medium bowl, add more oil if needed
Enjoy!
Ingredient List:
1 tbsp olive oil
1 white onion minced
1 14 oz can of italian diced tomatoes
1 vine ripened tomato
3 sprigs of fresh oregano
1 tsp sea salt
Method:
Heat medium skillet over medium and add oil
Brown onion
Add diced tomatoes and ripe tomato
Add oregano
Bring to a boil, reduce and simmer 20 minutes
Pour in to a blender, combine (be very careful it will be very hot!)
Enjoy!
What you’ll need:
2 pints fresh blueberries
2 tbsp water
3 tbsp chia seed
1 tbsp flax seeds (alternatively you could use 4 tbsp or 1/4 C chia seed)
3 tbsp honey or agave nectar if you are vegan
What you’ll do:
Bring blueberries and water to a boil, let cook for 1-2 minutes only
Place blueberries, chia seed, flax seed and honey in a blender
Combine
Pour into a mason jar/air tight container
Refrigerate for at least 1 hour before serving or freeze
Enjoy!
What you’ll need:
Guajillo chili pods (you can find these in the mexican section, they are dried and in a bag)
1 Can whole tomatoes with juice
1 medium white onion coarsly chopped
2 garlic cloves
1 jalapeno seeded and de-veined (use 1/2 if you want a mild sauce)
2 tsp sea salt
What you’ll do:
Fill a medium sauce pan halfway with water and bring to a boil
Remove the stems and dump the seeds out (it’s okay if they don’t all come out)
Add the chili pods; depending on how you want it add between 4-8 (I used 8 and it was a hot sauce)
Boil until soft about 10 minutes
Add tomatoes, onion, garlic, jalapeno, chili pods, 1/4 C of water that you boiled the chili pods in and 1/2 of the salt in a blender (I use a Blendtec) and combine until smooth
Taste, add the other half of salt if wanted
Enjoy!!
Enjoy!
What you’ll need:
2 C black currants cleaned and stems removed
2 C red grapes cleaned
1 lime (juice)
1 1/2 C pure cane sugar
1 packet pectin
5 canning jars (I use the smaller size for jam)
What you’ll do:
Combine currants and grapes in a food processor
In a separate bowl combine sugar and pectin
Add sugar mixture to fruit
Add juice from the lime and combine thoroughly
Spoon into jars
Let sit for a few hours at room temperature then transfer to freezer and keep for up to one year or refrigerate for up to 3 weeks
Enjoy!!
What you’ll need:
1 Tbsp olive oil
1 package of Soba noodles cooked according to directions
1 package of frozen veggies ( I used broccoli and cauliflower)
1 small onion chopped Finley
Any other fresh vegetables you have on hand (I used zucchini)
1/4 C ponzu sauce (or soy)
1/2-1 Tbsp Sriracha
What you’ll do:
Heat frozen veggies, set aside
Cook soba noodles, drain and set aside
In a large Wok or skillet heat olive oil
Add onion and zucchini and cook 5-10 minutes until translucent
Add frozen veggies and stir
Add ponzu sauce and Sriracha
Stir well
Add Soba noodles
Stir well and heat through about 2-3 minutes
Enjoy!!
I garnished mine with additional Sriracha and some black seasame seeds
Kacey Tess 