Sweet Potato Recipes

by Susan Dean | Feb 5, 2018 | Kitchen Recipes

Sweet Potato Chocolate Pudding:

1 large sweet potato (cooked/skin removed)                                                                                                      4 medjool dates, pitted                                                                                                                                        1-2 TBS almond butter (any nut butter or coconut oil)                                                                                        2-4 TBS cocoa powder                                                                                                                                        1/4-1/2 tsp cinnamon                                                                                                                                           ½ cup milk (almond, coconut)                                                                                                                             Maple Syrup to taste

Place ingredients in a blender adding enough milk to get the desired consistency. You may need to adjust measurements depending on size of potato.

Spicy Sweet Potato Fries

2 medium sweet potatoes, peeled and cut into ½ thick slices
1 tablespoon extra-virgin olive oil or coconut oil
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon black pepper
Salt to taste
¼ teaspoon cayenne pepper

Preheat Oven 450 Degrees. Take half of the sweet potato and cut it into large slices about 3/4 inch thick and then cut the larger slices into fries. Place potato slices in a bowl and coat lightly with oil. Mix in the chili powder, cumin, black pepper, salt and cayenne pepper. Space the fries on a baking sheet. Make sure they’re not touching. They’ll get soggy otherwise! Put them in the oven for 15 minutes. Take them out and flip them and put them back in the oven for 10 minutes.

The Center for Science in the Public Interest (CSPI) ranks the sweet potato as one of the best foods to eat.
It would take 23 cups of broccoli to provide the same amount of vitamin A as one medium sweet potato!
Sweet potatoes are more nutritious when cooked with the skin.

1 cup baked Sweet Potato Nutrient %Daily Value

vitamin A 438.1%
vitamin C 37.2%
manganese 28.4%
vitamin B6 16.5%
tryptophan 15.6%
potassium 15.4%
fiber 15%
vitamin B5 10.1%
copper 9%
vitamin B3 8.5%
Calories (102) 5%

Sweet Potato Gratin

1 cup double cream (or heavy whipping cream)
1 clove garlic, finely sliced
1 small red chili, finely sliced, optional
2lb sweet potato, scrubbed
5oz crunchy peanut butter

Preheat your oven to 350F. Mix cream, garlic and chili in a large bowl. Season. Finely slice sweet potato into rounds. Toss sweet potato slices in the cream mixture. Layer half the sweet potato in an ovenproof dish. Scatter over the peanut butter and finish with the remaining sweet potato. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes until the sweet potato is tender and browned on top. You can replace cream with coconut milk and replace the peanut butter with a few handfuls of chopped bacon or pancetta. You might also combine the peanut butter with a few tablespoons Thai red curry paste if you like and serve with lime wedges.

Sweet Potato Fries

Preheat oven to 425 degrees.
Sweet Potato, Olive Oil, Salt & Pepper, 1 cup plain yogurt, juice of one half lemon, 1 Tablespoon curry, 1 Tablespoon honey
Peel sweet potatoes and cut into eighths lengthwise. Toss with olive oil until lightly coated and salt and pepper to taste. Evenly distribute sweet potatoes on rimmed baking sheet. Bake for 30-35 minutes or until lightly browned.

Dipping Sauce:
Combine yogurt, lemon juice, curry, and honey in small bowl. Mix until evenly combined. Add salt and pepper to taste.

Sweet Potato and Banana Bread

2 cups whole wheat flour (pastry flour preferred)
1 teaspoon salt
1 teaspoon baking powder (preferably aluminum-free, available at health food stores)
2 teaspoons baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/2 cup honey
1 large cooked sweet potato, mashed
2 eggs, beaten
1/2 cup oil
2 very ripe bananas, mashed
1/2 cup chopped nuts
1/2 cup raisins, plumped in 1/2 cup orange juice
Combine all dry ingredients in a large bowl. Mix together remaining ingredients and stir into dry mixture, stirring just enough to avoid lumps. Pour into an oiled and floured 9- by 9-inch pan. Bake for 45 minutes at 350 degrees F, or until a toothpick inserted in the center comes out clean.

Sweet Potato Graten with Pecan Crumb Topping

3 lb sweet potatoes
2 tbsp unsalted butter, melted
1 1/2 tsp finely grated orange zest
2 tbsp fresh lemon juice
2 tbsp fresh orange juice
1 tbsp minced garlic
1/2 tsp ground allspice
Sea salt, to taste
1/2 cup fresh whole-wheat bread crumbs
1/3 cup pecan halves, coarsely chopped
1/4 cup chopped scallion greens
2 tbsp finely grated Parmesan

Heat the oven to 400˚F with the rack in center position. Prick the potatoes several times with a fork and wrap each in foil. Roast the potatoes until very tender, about 45 minutes. Remove the foil and halve the potatoes. Scoop the flesh into a bowl. Mash the potatoes with the butter, zest, juices, garlic, allspice, and sea salt to taste. Toss together the bread crumbs, pecans, scallions, and Parmesan in a bowl. Reduce the heat to 375˚F and grease a 1-quart shallow glass pie plate or ceramic baking dish. Spoon the potatoes into the dish and top with the crumb mixture. Bake until the crumbs are golden and the potato mixture is hot, about 30 minutes.

Grandma’s Sweet Potato Pancake

1/2 banana
½ cup sweet potato or organic canned pumpkin
½ cup coconut flour
2 eggs beaten
1 can coconut milk
1 Tbsp maple syrup (optional)
2 Tbsp coconut oil melted
2 tsp vanilla
1/8 tsp sea salt
1 tsp cinnamon
¼ tsp allspice
1 tsp baking powder

Put all liquid ingredients together in one bowl. Mix up the dry ingredients in a different bowl. Slowly add the liquids to the solids and stir until mixed together well. Pour into an 8×8 glass or corning wear dish. Bake in oven on 325 about 25 minutes until it sets. Serve warm or cold as a dessert, breakfast or side item.

Sweet Potato Patties
with Spinach and Cranberries

3 cups cooked sweet potato
1 cup cooked quinoa
1 cup cooked brown rice
1 cup chopped spinach
1/2 cup chopped green onions
1/3 cup dried cranberries
2 tsp dried sage
1/2 tsp salt

Preheat oven to 400 degrees F. Mash sweet potatoes with a fork. Finely chop the cranberries. With a spoon, combine the cooked quinoa, brown rice, spinach, green onions, cranberries, sage, and salt, with the sweet potatoes. Prepare a large cookie sheet with parchment paper or a silicone sheet. Using an ice cream scoop with a lever, place a large scoop of the sweet potato dough onto the prepared cookie sheet. Gently push the dough out into a “patty” shape. Bake for 45-60 minutes. For crispy patties, use convection, and a drizzle of olive oil. Be wary when flipping patties or removing from the cookie sheet too soon. Alternatively, bake for an hour, and then pan fry with a little olive oil.

Sweet Potato Pie

1 cup mashed cooked sweet potatoes
1 cup sugar
2 eggs, beaten
1/3 cup butter, melted
1/3 cup milk (whole or skim)
1 teaspoon nutmeg
1/2 teaspoon baking powder
Pinch of salt
1 unbaked (10-inch) deep-dish pie shell

Combine the sweet potatoes, sugar, eggs, butter, milk, nutmeg, baking powder and salt in a large mixing bowl. Beat until well combined. Pour into the pie shell. Bake at 400 degrees for 30 minutes until the filling is set. Serve hot or cold with whipped cream.

Ginger Sweet Potato Cheese Cake

12 ounces sweet potatoes, peeled and cut into 1″ pieces
1 cup dried apricots, chopped
15 gingersnap cookies
3/4 cup fiber one cereal
2 tablespoons unsalted butter, melted
8 ounces fat-free cream cheese, softened
8 ounces Neufchatel cheese, softened
1 cup plain nonfat yogurt
3 egg whites
2/3 cup packed brown sugar
3 tablespoons finely chopped crystallized ginger
1 tablespoon whole wheat flour
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
1/4 teaspoon salt

Preheat the oven to 350°F. Coat a 9″ springform pan with cooking spray. Combine the potatoes in a large saucepan over high heat with enough cold water to cover by 2″. Bring to a boil; cook until the potatoes are tender, 12 to 15 minutes. Drain and mash; cool. Bring 1 cup water to a boil in a small saucepan over high heat. Remove from the heat, add the apricots and let stand for 10 minutes; drain. In the bowl of a food processor, combine the cookies and cereal and process until finely ground. Transfer to a bowl and add the butter; mix well. Firmly press the mixture into the bottom and 1″ up the sides of the prepared pan. Bake for 10 minutes; cool on a wire rack. Reduce the oven temperature to 325°F.
In the bowl of an electric mixer, place the mashed sweet potatoes, cream cheese, and Neufchatel cheese and beat on high speed until smooth, about 1 to 2 minutes. Add the yogurt, egg whites, sugar, ginger, flour, pumpkin pie spice, vanilla extract, and salt and beat well. Sprinkle the apricots over the bottom of the prepared crust. Pour the potato mixture over the apricots. Bake until the cheesecake is almost set, about 42 to 45 minutes. Turn the oven off and let stand for 1 hour. Remove from the oven and allow cooling to room temperature. Cover with plastic wrap and chill for at least 3 hours before serving.

Spicy Sweet Potato Fries

2 large sweet potatoes, peeled
2 tsp olive oil
1 tsp cayenne pepper
2 tsp paprika
1/2 tsp salt

Preheat oven to 400°F. Slice the potatoes in half lengthwise and then cut each half into four wedges. Toss the wedges with the oil, cayenne pepper, paprika, and salt, and lay the pieces on a baking sheet. Bake for 35 to 45 minutes, until they’re browned on the outside and tender all the way through.

Apple and Sweet Potato Hash Browns

2 tbsp canola oil
1 large granny smith apple, peeled and sliced into thin matchsticks
1/2 C thinly sliced onion
3 medium sweet potatoes, cut into thin matchsticks (about 2 cups)
cinnamon

In a large skillet, heat 1 teaspoon oil over medium-high heat. Add apple and onion and cook until soft. Set aside in a covered bowl. Add 1 tablespoon oil to skillet. Spread potatoes in pan in an even layer and press them down lightly with a spatula. Cook until golden brown on the bottom (about 5 minutes). Drizzle with remaining oil and flip potatoes. Cook for about 5 more minutes. Add apple and onion mixture to potatoes and heat through. Sprinkle with cinnamon and add salt and pepper to taste.

Chili Spiced Mashed Sweet Potatoes

4 large sweet potatoes (3 1/2 lbs total)
1/2 cup fresh orange juice
2 tsp orange zest
2 tbsp brown sugar
2 tsp ground cinnamon
1 tsp chili powder

Bake the sweet potatoes in a 425°F oven until soft, about 70 minutes. Remove sweet potatoes from oven and allow them to cool slightly. In a small bowl, whisk together orange juice, orange zest, brown sugar, 1/4 teaspoon salt, cinnamon, and chili powder. Scoop out the insides of sweet potatoes and place in a large mixing bowl. Pour orange juice mixture over sweet potatoes, mash well, and serve.

Rosemary Sweet potato Wedges

2 tablespoons unsalted butter
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary (or 2 teaspoons dried)
3 medium sweet potatoes, scrubbed clean
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 450°F. Melt the butter with the olive oil in a small saucepan over medium heat. Stir in the rosemary. Cut the sweet potatoes lengthwise into 1 1/2-inch-thick wedges and place in a large bowl. Season with salt and pepper, and drizzle with the butter mixture. Toss gently. Arrange the wedges on a large baking sheet in one flat layer so they don’t touch. Bake in the upper part of the oven, turning once, until softened and lightly browned, about 20 minutes. Season again with salt and pepper, and carefully remove from the sheet (wedges are relatively fragile after cooking).

Gingered Sweet Potato and Carrot Soup

1 tbsp olive oil
1 medium onion, chopped
1 C low-sodium chicken or vegetable stock
1 medium sweet potato, peeled and diced
5 large carrots, peeled and sliced
1 tbsp jarred ginger, chopped
Plain nonfat Greek-style yogurt (optional)

Heat oil in large saucepan. Add onion and cook until soft. Add stock plus 2 cups water. Add sweet potato, carrot, and ginger. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 15 minutes. Strain out vegetables and put them in a food processor or blender. Puree until smooth, adding a bit of broth if needed. (If using a blender, allow mixture to cool first. Depending on the size of your blender, you may have to do this in batches. Pour vegetable puree back into the saucepan and stir until well blended and smooth. Add salt and pepper to taste. Serve with a dollop of yogurt on top.

Sweet Potato Soup:

3 cups mashed sweet potatoes
1 1/2 to 2 cups low-sodium chicken broth
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1/2 cup creme fraiche
2 teaspoons chipotle in adobo puree
Salt and freshly ground black pepper
Fresh cilantro leaves, for garnish
Blue Corn tortilla chips, coarsely crushed, for garnish

Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup creme fraiche and more broth, if needed, and cook for 5 minutes. Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the creme fraiche, cilantro leaves and tortilla chips.

Sweet Potato Soufflé

3 lbs. mashed sweet potatoes
1/2 cup butter (1 stick), softened
1 cup evaporated milk
3 eggs
1 cup brown sugar
1 tablespoon pumpkin pie spice
1 tablespoon baking powder
1 cup chopped pecans
1 pinch salt
2 cups marshmallow topping
Preheat oven to 350 degrees F. Lightly spray 12 (6-ounce) ramekins with cooking spray. Divide the ramekins among 2 baking sheets and set aside. Empty sweet potatoes into a large mixing bowl, add butter and beat with a hand mixer until smooth. Mix the remaining ingredients (except marshmallow topping) and beat until smooth. Pour into prepared ramekins and bake in preheated oven for 30 minutes. Remove from the oven and top each soufflé with a dollop of marshmallow topping. Place under the broiler until lightly browned.

Sweet Potato Biscuits

1 1/4 cups all-purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)
Preheat the oven to 450 degrees F.

Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (If the biscuits are browning too fast, lower the temperature.)

Sweet Potato Turnovers

2 pounds sweet potatoes, whole and unpeeled
¼ cup granulated sugar
¼ cup brown sugar
1 lemon, zested
2/3 cup whole blanched almonds, ground in food processor
1 teaspoon ground cinnamon
½ teaspoon anise extract
1 tablespoon honey
4 sheets frozen puff pastry, thawed
1 egg, beaten
Powdered sugar, for dusting
Preheat the oven to 400 degrees F.

Put potatoes in a medium pot and cover with water. Bring water to a boil over medium heat and cook until tender. Drain the potatoes and let to cool. When the potatoes are cool enough to handle, peel off the skin. Cut the potatoes into large chunks and add to a mixing bowl. Mash with a potato masher or fork. Add the sugars and mix thoroughly. Stir in the lemon zest, ground almonds, cinnamon, anise extract and honey. Roll out 1 of the pastry sheets on a floured cutting board. Using a 3 to 3 1/2-inch biscuit cutter, cut out as many circles of the dough as possible. Put a dollop of sweet potato filling on each circle and fold the circles in half to form a half moon. Press the edges together with a fork to seal and arrange on sheet tray lined with parchment. Brush the top of each turnover with beaten egg. Bake until golden brown, approximately 15 minutes. Remove and cool for 5 minutes. Arrange on a serving platter, dust with powdered sugar and serve.

Sweet Potato Pie

4 medium sweet potatoes
1/2 stick butter, softened
1/4 cup sugar
3/4 cup brown sugar
2 eggs, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup evaporated milk
1 unbaked pie crust

Preheat oven to 350 degree F. Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.

In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell. Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of maple whipped topping.

Maple Whipped Topping:
1 cup heavy whipping cream
1/4 confectioners’ sugar
2 tablespoons maple syrup
In a medium bowl, beat together whipping cream and confectioners’ sugar. Add maple syrup. Beat together until soft peaks form.

Yams with Ginger and Cinnamon

6 cups yams peeled and cut into 1-inch pieces
1/2 medium onion, cut in half and sliced thin
4 medium cloves garlic, chopped
1-1/2 TBS finely minced fresh ginger
1/2 tsp cinnamon
1/2 TBS honey
1 TBS + 1 cup chicken or vegetable broth
Salt and white pepper to taste

Slice onions and chop garlic and let sit for 5 minutes to enhance their health-promoting properties. Cut yams into 1″ cubes. Heat 1 TBS broth in a 12-inch or larger stainless steel skillet. Sauté onions over medium heat stirring frequently. Add garlic and ginger and continue to sauté. Add yams, cinnamon, honey, and 1 cup of broth. Mix and simmer over low heat covered for about 15 minutes, or until yams are tender. Season with salt and pepper.

Spreads and Dips

by Susan Dean | Feb 5, 2018 | Kitchen Recipes

Homemade Salsa

1-10 oz.can of diced tomatoes
2 cloves of garlic chopped
1/3 cup of red or yellow onion chopped
1 jalapeno, seeded and chopped
1 handful of cilantro
1 lime, juiced
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of sugar
1/4 cumin

Add everything to your blender or food processor and pulse together. You can add seasonings as you see fit to your taste. For a thicker salsa consistency blend less. Pour in a bowl and enjoy with chips.

SALSA

Dice the seasonings fairly fine, about 1/8 inch cubes.
3 cups chopped onions
6 jalapeño peppers, seeded, finely chopped
4 cloves garlic, finely chopped
2 six-ounce cans tomato paste
2 cups bottled lemon or lime juice or lemon juice
1 tablespoon salt
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon ground cumin
2 tablespoons oregano leaves or chopped cilantro

Add the seasonings and bring to a gentle simmer, just to get it hot (180 F, if you have a thermometer) there’s no need to cook it; only to get it hot enough to ready it for water bath processing to kill any bacteria and enzymes. Reduce heat and simmer for 30 minutes, stirring occasionally.

Curry Garlic Aioli

1/4 up organic grapeseed oil
¼ cup organic olive oil
1 large free-range organic egg yolk
1 organic garlic clove, finely chopped
½ tsp to 1 tsp organic curry powder
¼ tsp sea salt
fresh-squeezed lemon juice to taste
freshly ground organic black pepper to taste

Mash the garlic and salt together into a paste. Whisk the paste into the egg yolk in a bowl until well blended. While whisking, slowly drizzle in about 1 teaspoon of grapeseed oil at a time until the mixture becomes thick and add the olive oil to the mixture in a slow steady stream. Stir in the curry powder and season with lemon juice, pepper, and salt to taste. Refrigerate in a lidded jar to store. Dip, spread, and enjoy!

Homemade Mustard

1 cup dry mustard
½ cup finely ground mustard seeds
½ cup whole mustard seeds
½ teaspoons finely ground sea salt
1 teaspoons freshly ground organic black pepper
1 cup organic apple cider vinegar
½ cup organic sugar
3 tablespoons fresh organic dill, finely chopped
¼ cup water
2 organic eggs, beaten
Mix together all the ingredients except for the eggs. Cover the mixing bowl and let the mixture sit at room temperature for 4-6 hours. Pour mixture into a double boiler and gently bring the water in the bottom pot to a simmer. Carefully add the eggs to the mixture, stirring them in gently. Keep the water at a simmer until the mixture has thickened. Pour mixture into a glass jar, secure a lid and refrigerate. Mustard will be ready to eat once it has chilled completely.

BLT Salsa

4 cups tomatoes, diced
4 cups finely chopped green cabbage.
1 green pepper, finely chopped
½ cup white onion, finely chopped
1 cup scallions chopped
1- 12 oz. pack of uncured bacon cooked to crisp. and chopped.
Half a jalapeno for mild salsa or a whole one for a little kick. (seeds removed)
1 T fresh parsley finely minced.
7 cloves of garlic finely minced
1 ½ Tsp. Salt
2 – 2 ½ Tsp. Black Pepper
4 Tablespoons of Olive Oil
1-2 Tablespoons of White Wine Vinegar

In a large skillet, cook bacon strips until crispy and set aside.
Chop all of the ingredients into bite-sized pieces and combine in a bowl. Mix in the parsley, garlic powder, and salt and pepper and enjoy!

WHOLE EGG MAYONAISE

1 egg
½ Teaspoon dry mustard
½ teaspoon salt
2 tablespoons lemon juice or vinegar
1½ cups olive or other oil
Put the egg, seasonings and ¼ cup oil in the blender and whirl until well mixed (20 to 30 seconds).
Pour in the rest of the oil in a steady stream. Stop as soon as the emulsion is smoothly blended.

GREEN MAYONAISE

¾ cup fresh mixed greens: parsley, watercress, young spinach leaves
¼ cup fresh basil, tarragon or dill
1 egg
1 egg yolk
1 Cup olive oil
1 1/2 tablespoon lemon juice
Ground black pepper to taste

Place the greens and the herb with the egg, egg yolk, and pepper in an electric blender or food processor and blend until the greens are pureed. Start adding the oil in a slow, thin stream until the mixture becomes too thick, then add the lemon juice and continue until all the oil is used up. If too thick, add a small amount of boiling water. Taste and refrigerate in a covered bowl or jar. This must be used within a few days; after that the greens tend to turn sour. If you plan to keep it longer, blanch the greens for a minute in boiling water, then squeeze dry before using.

Easy Green Mayonnaise I

2 tablespoons chopped fresh chives
1 ½ Tablespoons chopped fresh tarragon
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chervil
2 teaspoons chopped fresh dill
1 Tablespoon fresh lemon juice
1 Cup mayonnaise
¼ teaspoon salt
1/8 Teaspoon pepper

Pulse herbs in a blender with lemon juice and ½ cup mayonnaise until puréed. Add remaining ½ cup mayonnaise, salt, and pepper and blend well. Transfer to a bowl and chill, covered, at least 2 hours to allow flavors to blend.

Easy Green Mayonnaise II

½ cup spinach (cooked, drained and finely chopped)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
½ teaspoon dried tarragon
½ teaspoon basil
2 cups low-fat mayonnaise or 2 cups salad dressing

Place ingredients, except mayonnaise, in a blender jar and process until smooth.
Stir into mayonnaise and whisk until smooth. Makes 2 1/2 cups.

Green Mayonnaise

1/2 cup chopped chives
4 sprigs fresh tarragon
1/2 cup chopped parsley
2 teaspoons tarragon or white wine vinegar
1 large egg
1 clove garlic, chopped
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
½ cup good-quality vegetable oil
Coarse salt and freshly ground pepper to taste
Put chives, tarragon, parsley, vinegar, egg and garlic into a blender or food processor. Add the mustard and one tablespoon olive oil. Process for 10 seconds, then add the oils in a thin stream very slowly while you process. Keep adding oil until the mayonnaise is thick.
Season and refrigerate.

Heavenly Nonfat Chocolate Honey Dip

1 cup nonfat sour cream
1/2 cup honey
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
Assorted fruit, for dipping
Angel food cake chunks, for dipping
In a small bowl, combine all ingredients until well blended. Cover and chill until ready to serve. Serve with assorted fresh fruits (strawberries, pineapple, kiwi, grapes and apple) or assorted dried fruits (apricots, apples, pears) or with chunks of angel food cake.

Sun Dried Tomato Humus

1 can garbano beans/chickpeas (15 oz.), drained
3 tablespoons sun dried tomatoes in oil
2 teaspoons parsley
2 tablespoons olive oil
2 tablespoons lemon juice
In a food processor, combine all ingredients and process until smooth and creamy. If too thick, add 1 tbl water until desired consistency. Serve immediately with hot pita bread, veggies, or pita chips. Store in an airtight container. Sun dried tomato hummus can be made up to two days in advance.

Humus

1 15 oz. can chickpeas or garbanzo beans
1 teaspoon minced garlic or 2 cloves garlic, crushed
3 tablespoons lemon juice
3 tablespoons olive oil
1 1/2 teaspoons tahini

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Spicy Humus

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping
Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges.

Absolutely Delicious Spinach Dip

1 pound of spinach washed and stems removed
1 1/4 cups sour cream 1 clove garlic crushed
1/2 teaspoon salt
1 teaspoon fresh lemon juice
1/4 teaspoon white pepper
4 drops hot sauce
1 teaspoon bottled horseradish

Wash spinach, wilt in a saucepan. drain any liquid and chop.
I place everything in a blender or processor and mix till flecks of green and white.
Refrigerate a few hours and serve with chips or bread chunks Makes 2 cups

Perfect Spinach Spread

1 lb. washed spinach tough stems removed.
1 ¼ cups sour cream
1 clove garlic crushed
½ teaspoon of salt
1 teaspoon fresh lemon juice
½ teaspoon white pepper
4 drops Texas Pete sauce
1 teaspoon bottled horseradish

Cook spinach about 5-7 minutes, drain well and chop. Place all ingredients in a food processor and pulse4-5 times till mixture contains flecks of green and white. Put in container and chill covered 4-5 hours. Serve with small shapes of bread, crackers or chips.

Ginger Dipping Sauce

1/4 cup apple cider vinegar
4-5 tablespoons pure maple syrup or agave nectar
2-1/2 – 3 tablespoons tamari
1 – 1-1/2 teaspoons freshly grated ginger
1-1/2 teaspoons toasted sesame oil
1/4 teaspoon red pepper flakes
In a bowl, combine all the ingredients and stir to mix well until the sweetener is dissolved. The longer the sauce sits, the more heat it takes on from the ginger and red pepper flakes.

Avocado Salsa

4 medium Hass avocados (ripe)
2 medium tomatoes (ripe), diced
½ cup red onion, chopped
4 cloves garlic, minced
4 tablespoons fresh cilantro, chopped
Juice of 1 large lime
1 teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon salt
Baked tortilla chips
Peel, pit and dice avocados. In medium bowl, combine all ingredients. Stir well but maintain chunky consistency. Let sit 10 minutes for best flavor. Serve with chips

Soups

by Susan Dean | Feb 5, 2018 | Kitchen Recipes

Maryland Cream of Crab Soup
1 Pound Maryland jumbo lump crab meat
1 Tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
¼ cup butter
2 pints heavy whipping cream
1 quart half and half
cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1 pint milk
Bring milk, half and half, and heavy whipping cream to a boil. Add crab, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.

Garlic Soup – People are turning back to nature to find remedies for health problems. This soup, made from 50 garlic cloves, 1 red onion, and thyme, is capable of fighting off many flu viruses, colds, and the Norovirus. The new and mutated viruses, not affected by traditional antibiotics, are still affected by garlic. Garlic’s antibiotic properties are due to the chemical allicin.

A study by Washington University showed that garlic is 100 times more effective than the 2 most popular antibiotics on the market.

• 50 cloves of organic garlic (5 garlic bulbs) cleaned and peeled
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 2 large bulbs of red onion, diced
• 1 tablespoon fresh cut thyme
• 6 cups (250ml) of chicken broth
• fresh or dried herbs for taste (parsley, bay leaves, whatever you prefer!)
• 3 cups of stale bread, cubed or crushed
• 1 cup of sour cream

Preheat the oven to 350°F (180°C). Chop off heads of bulbs, spread out on foil, drizzle with olive oil, and wrap them. Place in a pan in the oven to cook about 90 minutes and cool. Mix 2 tablespoons of olive oil and 2 tablespoons of butter in a soup pot, over medium heat. Place diced red onion in the mixture, and cook for 10 minutes, stirring frequently. Grind the garlic and mix it together well with the stewed red onion. Add the fresh thyme and any other herbs. Lower the temperature and mix in the bread crumbs/cubes. Cook about 5 minutes until the bread softens. Remove the fresh herbs from the mixture and place in a blender until it becomes a semi-creamy mixture. Place it back into the pot, add in the sour cream, and salt or pepper according to your taste. Enjoy!

Roasted Eggplant Soup

3 medium tomatoes, halved                                                                                                                        3 small eggplants (1 ½ pounds), halved lengthwise                                                                                    1 small onion, halved                                                                                                                                   6 large garlic cloves                                                                                                                                     2 tablespoons olive oil                                                                                                                                 1 tablespoon chopped fresh thyme or 1 teaspoon dried                                                                             4 cups chicken stock or vegetable broth                                                                                                     ¼ cup heavy cream (you can add more or skip)                                                                                          ¾ cup (3 ½ ounces) crumbled goat cheese

Heat oven to 400°F. Arrange tomatoes, eggplant, onion and garlic on a baking sheet. Brush vegetables with oil. Roast them for 20 minutes and then remove the garlic cloves. Return pan to the oven for another 25 minutes until vegetables are tender and brown in spots. When done, scoop eggplant out from skin into a large saucepan. Add the rest of the vegetables, thyme and stock and bring to a boil, then reduce to a simmer. Cook until onion is tender, about 45 minutes and cool slightly. Puree soup in blender until smooth. Return to pan and add the cream. Bring the soup back to a simmer and season with salt and pepper. Sprinkled goat cheese on top when serving.

Lemongrass Coconut Chicken Soup

1 tablespoon coconut oil
4 lemongrass stalks, pale parts only, crushed with the flat side of a knife
2 medium onions, sliced 1/8 inch thick
2 Thai or serrano chiles, stemmed but not seeded, minced
2 boneless skinless chicken breasts, cut into 1/4-inch strips
3 tablespoons fish sauce
6 cups organic chicken broth
1/2 cup coconut cream
Juice of 2 lemons
Kosher salt and freshly ground black pepper to taste
1 tablespoon thinly sliced scallion greens

Heat a medium saucepan over medium-high heat. Add the oil and swirl to coat the pan. Add the lemongrass, stir, and sweat it, uncovered, for 2 minutes. Add the onions and chiles, if using, and sauté, stirring, for 1 minute. Add the chicken and sauté until opaque, about 1 minute. Add the fish sauce and broth, stir, bring to a simmer, and cook until the liquid is reduced slightly to intensify its flavor, 15 to 20 minutes.
Whisk in the coconut milk and lemon juice. Season with salt and pepper, garnish with the scallions, and serve.

Butternut Squash Soup with Ginger

2 butternut squash (about 4 – 5 pounds), halved and seeded
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 cup chopped sweet red peppers
2 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 large garlic cloves, smashed and chopped
1/2 cinnamon stick
5 cups chicken broth
Chopped fresh parsley

Preheat oven to 375°F. Oil baking sheet. Bake squash about 50 minutes. Remove peel from squash. Cut squash into pieces and put in large pot and mash with a potato masher then add some of the chicken broth slowly and simmer. Heat oil in pan and add the onion, chopped pepper, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until tender, about 15 minutes and stir into the squash mixture. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon. Garnish with chopped parsley.

Crab Bisque

1 Tbsp butter or ghee
2 garlic cloves minced
2 stalks of celery, minced
3 large shallots, minced
5 cups fish or chicken stock
2 cups heavy cream or coconut milk
Sea Salt and freshly ground pepper to taste
1 lb. lump crabmeat
1 medium baked sweet potato skinned, cut in small chunks
1 lemon juiced
1 tsp nutmeg
½ tsp of cayenne
1 tsp paprika
minced flat-leaf parsley for garnish
In a large soup pot over medium heat, melt the butter. Add the shallots, celery and garlic. Sauté for a few minutes. Add stock and cream, then nutmeg, paprika and cayenne. Add sweet potato and simmer. Reduce heat to low and stir in the crabmeat.
Cook until heated through. Stir in lemon juice. Blend to puree for a few seconds to desired consistency. Ladle into warmed shallow bowls and garnish with parsley.

CLOVER
It’s a tasty, nutritious, and wild edible! The leaves and blossoms of clover are high in calcium, chromium, magnesium, niacin, phosphorus, potassium, thiamine, and vitamin C. Considered a dark green vegetable, clover has the same healthy nutritional qualities that spinach has.

CLOVER SOUP

2 cups clover flowers and leaves
1 onion, chopped
3 Tbsp. butter
2 pints water
3 potatoes, peeled and quartered
Salt and pepper to taste

Clean and dip clover flowers and leaves in cold salted water. Remove and cut into pieces. In a large saucepan, sauté flowers, leaves and onions in butter. When all is softened add water, then potatoes, and season with salt and pepper. Cook gently for 20 minutes. Drain the cooking liquid and save it. Puree potato mixture and dilute with the cooking liquid, stirring constantly. Bring to a boil, the reduce heat and simmer for 3 minutes. Can sprinkle with grated cheddar cheese if desired.

CLOVER and DILLWEED SOUP

2 cups clover blossoms and leaves, fresh or dried
2 small wild onions, chopped
4 Tbsp. sunflower seed butter
1 quart water
12 groundnuts, or 3 medium potatoes, quartered
Chopped fresh dillweed to taste
Spicebush berries, dried (Appalachian Allspice), grated over soup to taste. Sauté the clover blossoms and leaves along with chopped onions in the sunflower seed butter. Add the water, groundnuts, and seasonings. Simmer, covered, for 20 minutes. Serve hot.

Bone broth Recipe

Here is a good bone broth recipe – it is amazing how much you get out of a big pot of broth. You can freeze some of it – but it keeps in the fridge for a couple weeks. Once you’ve made it, you can put some broth in a pot and make some meatballs out of beef or turkey, and put those in and cook for like 30 minutes. Then add cut carrots, cauliflower, onions, and other vegetables (I also like to use green beans), and simmer for a bit longer and you have a delicious soup with little effort. There are endless variations on this — it’s good to add fresh garlic at the end, but remember to let it sit out for ten minutes after you crush it. Then chop and add to the soup. It’s really good! You can obviously put in whatever herbs and spices you want too.

Depending on the size of stock pot — for 16 quart use 4 lbs bones, for 8–12 qut use 2–3 lbs of bones. The bones can have some meat on them too. Try to use grass fed meat bones, soup bones, knuckles, etc., or whole chicken or chicken pieces, or other animal bones not from confined feeding lots.

1/4 cup of apple cider vinegar
several cloves of garlic, crushed and peeled
onions, a couple of them
grated fresh ginger root (as much as you like – no need to peel, just scrub thoroughly before grating)
vegetable scraps such as the ends of onions and carrots, core of the cabbage, leaves from celery, onion peels, etc.
handful of peppercorns

Place bones in the stockpot. Add 1/4 cup apple cider vinegar (this helps leach the minerals from the bones). Fill pot 3/4 full with filtered water and any optional herbs, pepper, and vegetables. Cook on medium high until bubbling. Then reduce heat to low and simmer, covered, at least 8 hours for chicken, and 24–48 hours for beef bones. When done, cool and pour stock through a strainer and transfer to storage containers. Refrigerate. Stock should be good for up to 2–3 weeks, so make larger batches to save time. The fat will rise to the top of the jars in the fridge, which can be included in soups or used as fat for cooking.

Pick all cooked meat pieces from the strained stock and save for adding back into soups. Do not discard any marrow or gelatinous parts. You can use an immersion or regular blender to blend it into your stocks and soups. These parts are filled with healing nutrients and were a large part of our ancestors’ diets.

Easy Crock Pot Bone Broth

1 lb-2 lbs bones from pastured animals
(chicken feet/necks or beef bones with marrow are best)
4 cloves organic garlic
1-2 gallons filtered water
Sea salt and pepper to taste
2 tbsp apple cider vinegar
other vegetables (optional, can make it bitter )
herbs (optional)

Put all ingredients in slow cooker overnight or longer and set to low (8-24 hours). In the morning, strain broth and freeze in separate glass containers. Bone broths provide important minerals and vitamins that we need to cope with stress in our daily lives. It is an inexpensive way to get minerals and vitamins without taking supplements, which sometimes are not absorbed by the body when isolated from foods in supplements. Broth fights wrinkles, cellulite and is good for loose skin after weight loss. It’s like botox in a bowl!
You can put veggies or herbs but sometimes they turn bitter when cooked for a long time. I would use the broth made here to make other soups later where you use veggies, grass fed meats and herbs. This slow cooking recipe is aimed at getting the most minerals out of the bones to heal gut inflammation.

Broth of Life Soup

6 stalks celery
1 bunch swiss chard
2 beets + greens
3 carrots
1 bunch of fresh parsley
1 bunch of fresh thyme
2 inches of fresh ginger, sliced
5 large cloves of garlic
small piece of kombu
water to cover
Simmer the above ingredients covered for 2 hours. Strain & save. Drink to keep you breathing. It’s great for congestion.

Multi-Vitamin: Bone Broth

1 lb bones from pastured animals
(chicken feet/necks or beef bones with marrow are best)
4 cloves organic garlic
1-2 gallons filtered water
Sea salt and pepper to taste
2 tbsp apple cider vinegar
vegetables and herbs (optional)

Put ingredients in slow cooker overnight or longer and set to low (8-24 hours). In the morning, strain broth and freeze in separate glass containers. Bone broths provide minerals and vitamins we need to cope with stress and is an inexpensive way to get minerals and vitamins. The broth fights wrinkles and cellulite
Add veggies or herbs but sometimes they turn bitter cooking for a long time. If you decide to add vegetables and herbs add them late in the cooking. This slow cooking recipe is aimed at getting the most minerals out of the bones. The broth buffers stress and heals gut inflammation.

5 Spice Onion Soup

Broth
1 medium onion, chopped
1 TBS + 6 cups chicken or vegetable broth
1/2 inch fresh peeled ginger, sliced
6 whole cloves
1 cinnamon stick
3 star anise
1/2 tsp dried fennel seeds
6 whole dried medium shiitake mushrooms
1 TBS soy sauce
1 TBS blackstrap molasses

Additional Soup Ingredients
2 onions, cut in half and sliced thin
6 cloves garlic, sliced
Salt and white pepper to taste

Chop the one onion for the broth. Thinly slice the two onions and garlic, which will later be added to the broth and let them all sit for 5 minutes to bring out their health-promoting properties.
To prepare broth, heat 1 TBS broth in medium soup pot. Sauté chopped onion over medium heat for 5 minutes, stirring frequently, until translucent. Add the rest of the broth and remaining broth ingredients and stir. Bring to a boil, reduce heat to medium low, and simmer broth ingredients briskly together for 20 minutes, uncovered. This will bring out a lot of flavor from the ingredients.
In a separate medium sized stainless steel skillet, heat 1 TBS of soup broth over medium heat. Healthy Sauté sliced onions over medium low heat in broth, stirring often for about 5 minutes, until translucent. Add garlic and sauté for another minute.
After cooking broth for 20 minutes strain while it is still hot and return liquid to pan.
Slice mushrooms (and discard rest of strained ingredients) and return to broth.
Add sautéed onions and garlic and season with salt and white pepper to taste.

Tomato Basil Soup

1 tablespoon of olive oil
1 small onion chopped finely
1 clove of garlic, minced
2 tablespoons all-purpose flour
2 cups chicken stock
3 ripe tomatoes peeled and quartered
½ tsp of salt
freshly ground pepper to taste
½ tsp of sugar
3 fresh basil leaves chopped finely
1 cup milk
In a large saucepan, sauté onion and garlic in olive oil for 2 to 3 minutes until onion is transparent. Add flour, stirring constantly for 1 minute over medium heat. Pour in stock and heat until boiling, stirring well. Add tomatoes, salt, pepper, sugar and basil leaves. Allow soup to come back to a boil, then reduce heat and simmer for 30 to 40 minutes. Place soup in a blender or food processor and puree until broth is smooth and return to saucepan. Add milk and heat soup – do not boil. Garnish with Sour Cream, basil leaves or flowers.

Corn Chowder

Sea salt
4 tablespoons extra-virgin olive oil
2 cups diced Vidalia onions
2 large carrots, peeled and cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 red bell pepper, deribbed and cut into 1/4-inch dice
1 dried chipotle pepper
5 cups faux chicken stock (try Better Than Bouillon brand)
2 large Yukon gold potatoes, peeled and cut into 1/4-inch dice
2 fresh thyme sprigs
Kernels from 6 ears of corn, plus 2 ears roasted or grilled corn
11/2 cups thick Cashew Cream (see recipe below)
Freshly ground black pepper
2 tablespoons minced chives
1/2 cup diced tomato
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. Add the onions, carrots, celery, bell pepper, and chipotle pepper. Sauté for 10 minutes, stirring often. Add the stock, potatoes, and thyme, bring to a boil, reduce the heat, and simmer until the potatoes are tender, 15 to 20 minutes. With the back of a spoon, smash some of the potatoes against the side of the pot and stir to thicken the soup. Add the raw corn and Cashew Cream, season with salt and pepper to taste, and simmer for 15 minutes. Remove the chipotle pepper and thyme sprigs. Garnish with the chives, tomato, and roasted corn kernels.

Tomato Basil Soup

Tomatoes – about 4 quarts of chopped peeled tomatoes
3 cups of chopped onions
2 cups of chopped celery
2 teaspoons of finely minced or crushed garlic
1/2 cup finely chopped fresh basil, or 1/4 cup dried basil
1 cup brown sugar or honey (optional
0 to 2 teaspoons salt (optional)

Basil Tomato Soup

1 tablespoon of olive oil
1 small onion chopped finely
1 clove of garlic, minced
2 tablespoons of all-purpose flour
2 cups of chicken stock
3 ripe tomatoes peeled and quartered
1/2 tsp of salt
freshly ground pepper to taste
1/2 tsp of sugar
3 fresh basil leaves chopped finely
1 cup milk
In a large saucepan, sauté onion and garlic in olive oil for 2 to 3 minutes until onion is transparent. Add flour, stirring constantly for 1 minute over medium heat. Pour in stock and heat until boiling, stirring well. Add tomatoes, salt, pepper, sugar and basil leaves. Allow soup to come back to a boil, then reduce heat and simmer for 30 to 40 minutes. Take soup and place in a blender or food processor. Puree until broth is smooth and return to saucepan. Add milk and heat soup – do not boil. Serve with a dollop of sour cream and a basil leaf or flower in the center.

Pumpkin Soup with Fennel and Orange

To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and fiber. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375, for approximately 60 minutes. When finished let cool and scoop out flesh. (Approximately 3 cups)
In a large pot heat 3 tablespoons oil and sauté the following: 1 chopped onion, 3 chopped garlic cloves and the zest of 1 orange. Cook for about 10 min until onions start to brown. Stir in 3 large, chopped and cored fennel bulbs and cook for about 15 min. Season with salt and pepper.
(Optional – add 2-3 ounces cognac, brandy or orange liquor and stir.) When alcohol is burned off add 2 cups chicken stock. Simmer over low heat for 15 minutes. Add cooked squash, mix thoroughly, and season with salt and pepper. Puree in blender at high speed. Add just enough extra chicken broth (1-2 cups) to ensure the soup turns smoothly in the blender. Season to taste.

Sylvain’s Collard Bourbon Soup

6 slices good quality bacon, diced                                                                                                                    1 large onion, small diced                                                                                                                                  4 cloves garlic, minced                                                                                                                                      1 pound collard greens, washed thoroughly and chopped                                                                                 Salt and freshly ground black pepper                                                                                                               1/4 cup white wine                                                                                                                                               1/2 cup bourbon                                                                                                                                                  3 quarts pork or chicken stock                                                                                                                            4 bay leaves                                                                                                                                                     1/2 teaspoon red pepper flakes                                                                                                                            3 cups cooked black-eyed peas                                                                                                                          1-1/2 teaspoons fresh thyme leaves                                                                                                                  1 ounce Worcestershire

Slowly cook bacon in large, heavy soup pot, until crispy. Add the onion and garlic and cook over medium heat until softened. Add the washed collards and season with salt and pepper. When the collards begin to wilt in the bacon fat, add white wine and bourbon and bring the soup to a simmer. Add the stock, red pepper flakes and bay leaves. Return soup to a simmer about 40 minutes. Add the black-eyed peas, thyme and Worcestershire.

Anti-Inflamatory Beet Detox Soup                                                                                                                    2 cups chopped beets                                                                                                                                        1 cup chopped apple                                                                                                                                          2 cups chopped celery                                                                                                                                        2 cloves garlic, chopped                                                                                                                                      2 cups chopped carrots                                                                                                                                      4 cups vegetable broth OR chicken broth                                                                                                          2 tablespoons grated ginger                                                                                                                                1 tablespoon fresh thyme OR 2 teaspoon dried thyme                                                                                      1/2 teaspoon pink or grey sea salt                                                                                                                      1/3 cup apple cider vinegar                                                                                                                                 2-3 cups unsweetened coconut beverage                                                                                                         Optional: 2 tablespoons dairy and nut-free pesto

Directions: Add all ingredients, except coconut beverage, to a large pot. Bring to a boil, then simmer for 10 minutes or until everything is very soft. In a blender, process the soup with coconut beverage until smooth. Top with pesto if desired.

A SOUP 100% STRONGER THAN ANTIBIOTICS

If you want relief from flu, cold, ear infection and many other problems. Using garlic, red onion and thyme in the soup will destroy the virus and the weak immunity.

50 cloves of garlic peeled and cleaned                                                                                                             2 tablespoons of butter                                                                                                                                       2 teaspoons olive oil                                                                                                                                           2 large minced onions                                                                                                                                         1 teaspoon fresh thyme chopped                                                                                                                        6 cups chicken soup (a base)                                                                                                                            1 bunch herbs (parsley, thyme, bay leaves)                                                                                                        3 cups bread cubes                                                                                                                                            1 cup fatty sour cream

Heat oven to 180 degrees. Cut up 1/3 of the garlic. Wrap the garlic with olive oil in aluminum foil. Bake in the oven for 90 minutes and let it cool. Heat some olive oil and butter in a pot and stew the onions for 10 min. Squeeze the garlic and add to the stewed onions. Mix all and add the thyme, chicken soup and herbs. Reduce the temperature; add bread and leave to simmer 5 min until bread is soft. Remove the herbs and put the mixture in the blender until creamy. Return to the pot and add the sour cream and salt. Soup’s on!

Snacks and Appetizers

by Susan Dean | Feb 4, 2018 | Kitchen Recipes

Roasted Pumpkin Seeds

Remove seeds from the pumpkin’s cavity and wipe them with a paper towel to remove excess pulp. Spread evenly on a paper bag and let dry overnight. Place in a single layer on a cookie sheet and roast in a 160-170°F oven for 15-20 minutes. Roasting them a short time at low temperature helps preserve the healthy oils.

French Cheese Cake Wheel! Perfect for a celebration!

French Cheese Wheel Cake

1 x whole Brie cheese
1 x whole Saint Nectaire cheese
1 x whole Tomme cheese
1 x whole Bresse Bleu cheese
1 x small Crottin goat’s cheese
Small pink rose buds and flowers
Fennel flowers
Lavender flowers
Rosemary leaves

Place the wheel of Brie on a wooden board. Sit the Saint Nectaire cheese on top of the brie, followed by the Tomme, Bresse Bleu and the small Crottin goat’s cheese on top. Push fennel flowers and buds around the base of the Saint Nectaire cheese, making sure they are pushed in. Do the same with the lavender flowers between the Tomme cheese and the Saint Nectaire cheese; arrange rosemary leaves around the base of the Bresse Bleu next. Push the tiny pink roses and rose buds around the base of the Crottin goat’s cheese. Place the large pink rose on top. You may use any seasonal flowers and herbs and match the colors to any wedding bouquets or celebratory table settings.

Spicy Pecans       They’re sweet, salty and totally addictive!

¼ cup brown sugar, packed
2 Tbsp granulated sugar
1 tsp kosher salt
½ tsp ground cinnamon
½ tsp cayenne pepper
½ tsp ground nutmeg
¼ tsp ground cloves
1 egg white
8 oz pecan halves
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and coat with cooking spray. In a small bowl, mix brown sugar, granulated sugar, salt, cinnamon, cayenne pepper, nutmeg and cloves.
In a separate bowl, whisk egg white just until lightened up and bubbly, not stiff. Add the pecan halves to the egg white and stir until each pecan is completely moistened.
Add sugar and spice mixture to the nuts and stir until the pecans are evenly coated. Transfer the pecans to the prepared baking sheet. Separate any nuts that are sticking to each other and spread into an even layer.
Bake 30 minutes, stirring the nuts after 20 minutes and every 5 minutes thereafter. Remove nuts from the oven and cool to room temperature. Once the nuts have cooled, separate any nuts that are stuck together.

Hot Crab Dip

1 pound lump crabmeat, fresh, frozen or canned
8 ounces cream cheese
1 cup mayonnaise
1 teaspoon dry mustard powder
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon pepper
2 tablespoons dry sherry
1 cup shredded Mozzarella
½ cup grated Parmigiano Reggiano
½ cup fresh breadcrumbs

Preheat the oven to 375° F.
Drain the crabmeat of liquid. Set aside.
Mix together the cream cheese and mayonnaise, then add the spices, seasonings and sherry. Fold in the crabmeat and add the Mozzarella and half the Parmigiano Reggiano.
Put the crabmeat mixture in a shallow ovenproof dish. Mix the breadcrumbs and the remaining Parmigiano Reggiano and scatter over the top. Bake in the preheated oven for about 20 minutes until the mixture is bubbling and hot. Serve immediately with crackers, on Crostini, or with slices of soft French bread.

Spicy Pecans

A bit of cayenne pepper adds a pop of spice to pecans without making them super hot. They’re sweet, salty and totally addictive!
The spice blend we developed for this recipe was concocted specifically to allow for the natural pecan flavor to shine through. Notes of cinnamon and clove add just the right touch.
You may be wondering, what’s up with the egg whites? Well, they actually help the sugar and spice stick to the nuts. Egg whites dry in the oven to become light and crispy, giving the pecans a perfectly airy coating.

Spiced nuts are so easy and make for a quick, seasonal nibble at any party. (Just be sure to save some for your own snacking pleasure!)

¼ cup brown sugar, packed
2 Tbsp granulated sugar
1 tsp kosher salt
½ tsp ground cinnamon
½ tsp cayenne pepper
½ tsp ground nutmeg
¼ tsp ground cloves
1 egg white
8 oz pecan halves
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and coat with cooking spray. In a small bowl, mix brown sugar, granulated sugar, salt, cinnamon, cayenne pepper, nutmeg and cloves.
In a separate bowl, whisk egg white just until lightened up and bubbly, not stiff. Add the pecan halves to the egg white and stir until each pecan is completely moistened.
Add sugar and spice mixture to the nuts and stir until the pecans are evenly coated. Transfer the pecans to the prepared baking sheet. Separate any nuts that are sticking to each other and spread into an even layer.
Bake 30 minutes, stirring the nuts after 20 minutes and every 5 minutes thereafter. Remove the nuts from the oven and allow them to cool on the baking sheet to room temperature. (Nuts will become crispy as they cool.) Once the nuts have cooled, separate any nuts that are stuck together. Start munching!

Spice Cashew, Pumpkin and Sunflower Seed Crunch

Nonstick vegetable oil spray
1 large egg white
1 teaspoon light agave syrup
1/2 teaspoon curry powder
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 cup raw cashews, coarsely chopped
1/4 cup shelled pumpkin seeds
1/4 cup shelled sunflower seeds

Preheat oven to 300°F. Coat a rimmed baking sheet with nonstick spray. Whisk egg white, agave, curry, salt, and cayenne in a medium bowl. Add nuts and seeds and toss to coat. Using a slotted spoon, transfer mixture to baking sheet, letting excess egg drip back into bowl. Bake, tossing once, until mixture is golden brown, 20–25 minutes. Let cool on baking sheet. Store airtight at room temperature.

Toasted Coconut

Place desired amount of coconut flakes in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. If the coconut is sweetened it tends to brown faster so, it will take less time.

Oven Method
Preheat oven to 325°F. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won’t take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even color. Remember, sweetened flakes will take less time because sugar speeds the toasting process.

NOTE: If you have unsweetened flakes and would like to sweeten them, place a pound of unsweetened coconut flakes in a zip top bag with some confectioners sugar. Give them a good shake and you have sweetened coconut.

Bacon Wrapped Goat Cheese Jalapeno Poppers

6 jalapenos, halved
5 oz. of goat cheese
1 Tablespoon + 2 teaspoons of chopped green onion
1 teaspoon garlic powder
1 teaspoon dried basil
6 strips of bacon, cut in half

Preheat oven to 400 degrees
Half jalapeños, remove seeds, and set aside. In a small bowl, mix together the goat cheese, green onion, garlic powder, and basil. Stuff each pepper half with the goat cheese mixture (about a teaspoon) and then wrap in bacon. Make sure bacon wraps over peppers to prevent them from splitting. Put the jalapeno halves on a baking sheet in the oven until the bacon is cooked and crispy! About 13-15 minutes.

Bacon Wrapped & Blue Cheese Stuffed Date

24 pitted dates
1/2 cup gluten-free blue cheese. Try Costello Blue Cheese.
8-12 slices of bacon
24 wooden toothpicks

Preheat oven to 375 degrees F. Prepare a baking sheet with aluminum foil.
Slice dates along the side so they open flat for stuffing. Fill date with a teaspoon of blue cheese. Wrap it with a slice of bacon. Make sure that the blue cheese opening is sealed and bacon overlaps underneath. Seal with a toothpick, and arrange (seam side down) on the baking sheet. Repeat with remaining dates. Bake for 20-25 minutes until bacon is cooked and cheese is browned. Turn each date after 10 minutes. Remove and drain on a paper towel. Serve warm.

Pumpkin Cheese Ball

16oz cream cheese
2 cups cheddar cheese
3 tbsp minced onion
3 tbsp salsa
1 tsp ground cumin
2 cups nacho cheese chips, crumbled, top of 1 bell pepper for stem garnish.

Zucchini Snack

Cut zucchini into thin slices and toss in 1 Tbsp olive oil, sea salt, and pepper. Sprinkle with paprika and bake at 450°F for 25 to 30 minutes. Using paprika to flavor this healthy snack and to boost your metabolism, reduce your appetite, and lower your blood pressure.

LINK 100% PURE LOVE FOR 100% PURE FRUIT SNACKS

Sweet Potato Chips

2 sweet potatoes
1/2 cup coconut oil (add more oil as needed)
Salt
Peel the skin off the sweet potatoes and cut into thin slices. In a shallow pan heat the coconut oil. When it is hot put in a few sweet potato slices. Try not to overlap the slices. Fry 3-5 minutes turning the slices halfway through. Remove when crispy,
Drain on a paper towel. Sprinkle with seasoning.

Dandelion Chips:

Wash, dry and break dandelion greens into large pieces. Discard any thick ribs. Drizzle a bit of Olive oil on the greens and toss with your hands to lightly coat all the leaves. Place in a single layer onto a baking sheet. Bake at 350F for about 8-12 minutes. Keep an eye on them so not to burn. Remove pan from the oven, sprinkle the leaves with seasonings and allow to cool.

Cucumber Rolls

Cut cucumbers thin, lengthwise. Lay each flat and a dab of plain yogurt that has dill and a little lemon mixed in. Wrap cucumber around the mixture and stand up (or let remain lying flat).  If you don’t eat dairy, try a very mild mustard that has dill mixed in.

Zucchini Sticks

2 zucchini – cut into matchsticks
1 Cup flour –
1 egg –
1 cup breadcrumbs –
1 cup vegetable oil –
Create a breading station – in one bowl, add the flour – in another bowl, add the egg, and in the last bowl – add the breadcrumbs. Place a few zucchini sticks in the flour and coat and into the egg mixture, turning to coat and then into the breadcrumbs. Place breaded zucchini onto a baking sheet. Allow them to air dry for about 10 minutes, so breading will adhere to the sticks.
To Fry: Heat oil over high heat. Carefully add the sticks, about 4 at a time. Fry the zucchini turning the sticks until browned on all sides. Salt and pepper to taste when taken from hot oil.
You may want to add spices of your choice to the flour. Add some parmesan cheese to your bread mixture and bake them for a healthier version.

Jalapeño Poppers

1 1/2 cups shredded mixed cheese, such as; cheddar, Monterey jack
3 ounces cream cheese
sea salt
freshly ground black pepper
12 jalapeño peppers
3 large eggs
1/2 cup all-purpose flour
1 1/2 cups fine unseasoned breadcrumbs
about 3 cups vegetable oil
Stir together the cheeses and cream cheese with 1/4 teaspoon each salt and pepper.
Make a long cut down the length of the pepper and a short cut crosswise near the top of the pepper in the shape of a T. With the tip of a paring knife, remove the seeds and ribs from the peppers. Fill each pepper with some of the cheese mixture, squeezing the peppers shut.
Beat the eggs in a bowl with 1/2 teaspoon salt. Place the flour on a plate. Place the breadcrumbs in another bowl. Heat the oil in a heavy pot to 375°F.
Dip a pepper in the egg mixture, then roll in the flour. Dip the pepper in the egg mixture again, then roll in the breadcrumbs. Repeat with the remaining peppers. Fry the peppers in batches until the breadcrumbs are browned and the cheese is melted, about 5 minutes per batch. Drain the poppers on paper towels, then serve hot.

Kale Crisps

1 bunch of organic curly kale
garlic powder to taste
2 Tbsp lemon juice

Preheat oven to 350 F. Line a baking sheet with parchment paper. Wash and dry leaves and place in a single layer on baking sheet and sprinkle with sea salt. Roast for 8-10 minutes until slightly brown and crispy. Drizzle with lemon juice and serve.

 Healthy Kale Chips
2 bunches of organic kale
2 Tbsp Virgin Coconut Oil, Green Label – 1 quart
1 Tbsp Seasonello Herbal and Aromatic Salt – 10.5 oz
Preheat oven to 350. Wash kale and pull off the stem into bite sized pieces. Get it clean and dry. Spread out the kale evenly in an oven pan. Sprinkle with a little lemon juice and add 2 Tbsp of coconut oil on top. Sprinkle seasoning of choice over the kale. Put it in the oven for 10 minutes. Take out and toss with tongs to make sure all the kale is covered with oil. Put back in the oven about 10 minutes.

Cranberry Salsa

1 bag of fresh cranberries
Juice and zest of 1 orange
¼ cup sugar
2 tablespoons minced ginger
1-2 serrano peppers
Juice of 2 limes
Pinch of salt
1 bunch of chopped cilantro

In a saucepan, heat sugar, orange zest, orange juice, and ginger with ¼ cup water until the mixture reduces and turns syrupy. Chop the cilantro and Serrano peppers. Combine chilis and cranberries in a food processor until finely chopped. Transfer into a bowl, and add the ginger-orange syrup. Stir in cilantro, salt, and limejuice. Add a little more sugar and lime as needed; salsa gets better after a couple of hours of soaking in its own juices. Serve with tortilla chips as an appetizer, or serve as a side dish.

Cheese Pennies

2 sticks butter or margarine freshly ground cayenne
1/4th pound extra sharp cheese- grated
2 cups flour
That’s it! Mix butter and cheese – add cayenne now to distribute evenly. Slowly add flour. I make long rolls about penny size and put them in the freezer. After they have gotten a little firmer I slice the rolls and bake pennies on cookie sheet at 350 degrees about 12-15 minutes. This year I added chopped pecans and a little less flour and they are great!

Cheese Balls (whole grain-free0

6 egg whites
1 c. shredded mozzarella cheese
1/2 tsp. garlic salt
1 tbsp. diced sundried tomatoes
4 large, fresh basil leaves, cut
1 c. almond flour

Using a hand mixer, whip the egg whites until they’re thick, white, and foamy (not looking for peaks to form). Add basil, sundried tomatoes, cheese, almond flour and garlic salt. Stir to form a very thick batter. Drop spoonfuls into a greased mini-muffin tin. Bake at 350 for 15 min.
You can use different types of cheese and spices, as long as you keep the main ingredients the same. They are freezable! How can it get better than that? (Not to mention the, uses-extra-egg-whites part…!)

Dandelion blossoms for a hot hors d’ oeuvre

Cool, lightly salted water
1 egg
1cup milk
1cup flour
½ teaspoon salt
1 pinch pepper
Deep fryer
Pick new dandelion blossoms (ones on short stems). Rinse in cool, lightly salted water. Cut off stem ends close to flower heads, leaving just enough to hold petals together. Roll flowers in paper towels to remove excess moisture. Make batter by combining egg, milk, flour, salt and pepper. Dip flowers into batter. Drop batter-coated blossoms into deep fryer set at 375 F. Fry until lightly browned. Drain on absorbent paper and sprinkle with more salt as taste dictates.

Sauces and Syrups

by Susan Dean | Feb 4, 2018 | Kitchen Recipes

Sweet Violet Syrup

2 oz ounces Sweet violets (4 handfuls)
6/10th cup boiling water
1 ¼ cup white superfine sugar

You will need a double boiler and a sterilized pint bottle. Remove stalks, green “peeps” in the middle of the violets and leaves before putting flowers in a mixing bowl. Pour boiling water over the flowers and cover with a tea towel. Allow violets to infuse 24 hours.
Put violets and water into the top of double boiler, add sugar and stir well. Bring water in the bottom to a boil and place the violets over the boiling water; Stir mixture until dissolved. Strain through a fine sieve, bottle, and label. Keep in a cool place, or the fridge for 12 months. Use in cakes, scones, pancakes, icings, butter creams, ice creams, biscuits, beverages, cream puddings, custards, cakes etc. Add to icings and butter cream for cakes and use in bevera

HORSERADISH has a fervent punch of flavor that will clear your sinuses and is used in cooking all over the world. Horseradish has a unique kick that can enhance many dishes. Packed with vitamin C, horseradish contains mustard oil, which has antibacterial properties. Related to cabbage and broccoli, the plant can grow five feet tall. Despite its name, horseradish is poisonous to horses.

1. Shopping: Look for horseradish roots that are very hard and don’t have soft spots or sprouts. Wipe visible dirt off but do not wash root. Store horseradish in the refrigerator wrapped in a slightly damp towel; it should last a few weeks this way.
2. Preparation: The outer layer of the root needs to be removed, but only from the part of the root that you intend to cook with. With a paring knife, pull away the outer layer – the greener your root is, the more paring it will require. Shred the root with a sharp metal grater or in a food processor.
3. Freezing: Horseradish freezes very well. Wrap root airtight in foil or plastic freezer wrap, then thaw and grate the portion that you need before returning it to the freezer.
4. Eating: Most people use horseradish in a sauce, but you can grate the fresh root directly onto meals: breakfast eggs, sandwiches and salads. Grate the root immediately before consuming or the flakes become dark and bitter. Although it is not common, you can eat the leaves of the horseradish plant. Try horseradish greens in a salad or lightly sautéed with onions and walnuts. Because horseradish turns brown shortly after cutting, the most popular preparation method combines the root with vinegar and other elements for preservation purposes.

Horseradish Sauce
¼ pound fresh horseradish root
½ cup white wine vinegar
1 teaspoon canola oil
1/8 teaspoon sugar
1/8 teaspoon salt
Peel horseradish root and cut it into small cubes about ½” wide. Combine horseradish, ¼ cup vinegar and 1teaspoon oil in a food processor with metal blade. Blend until desired consistency, adding more horseradish to thicken or more vinegar to thin. Stir in the sugar and salt. Store horseradish in an airtight jar. It will keep for weeks in the refrigerator, but will taste best the first day. When it begins to darken, you know the flavor is dissipating.

Beetroot Relish

About 1 pound of beetroot, roasted* instructions below
1 tablespoon oil
1 teaspoon yellow mustard seeds
1 onion, chopped
1 tablespoon oil
¾ cup-1 cup white or brown sugar
¾ cup water
¼ teaspoon allspice
¼ teaspoon ground cinnamon
4 tablespoons apple cider vinegar
2 teaspoons salt

To roast beetroot, wash the beetroot and place in a cast iron pot or a pot with a lid. Drizzle with oil and roll them in the oil to coat and then bake for 1 hour to 1.5 hours Chop the peeled beetroot into quarters and process in a food processor until you get a rough, grated texture. You can also start with raw beetroot and grate it although the cooking time on the stovetop will be a bit longer.

Heat a saucepan on medium to high heat and, without adding any oil, add the mustard seeds. They will start to pop. Turn the heat down to medium, add the oil and chopped onion and fry the onion with the mustard seeds until translucent. Add sugar, water, allspice, cinnamon, vinegar, salt and beetroot and stir to combine. This will cook quite quickly in about 15-20 minutes as the beetroot is already roasted. If you’re cooking with raw, grated beetroot, check on the texture and it may need maybe 30-40 minutes. Simmer with the lid off to drain any excess liquid (you can keep a little syrup in it if you want). Carefully remove and ladle the relish into sterilized jars while hot. Place the lid on very tightly let cool.

Butterscotch Sauce

½ cup (1 stick) unsalted butter
1 cup light brown sugar, packed
1 cup heavy cream
½ tsp salt
2 tsp pure vanilla extract or scotch whiskey

Place a medium-sized, heavy-bottomed saucepan over medium heat and add the butter. When the butter is melted, add the brown sugar, heavy cream and salt. Whisk until it’s well blended.
Bring to boil, reduce the heat to medium-low and allow the sauce to bubble slowly for 5 minutes. Stir the mixture occasionally to avoid scorching. Remove from heat and stir in the vanilla extract (or scotch), incorporating completely.
Transfer the mixture to a glass container with an airtight seal and serve the sauce warm or cold. Enjoy!

Peach BBQ Sauce Recipe

3 peaches, skinned and diced
1 can of tomato paste
¼ cup of coconut amino acids or gluten free soy sauce
3 tbsp dried mustard
3 tbsp raw apple cider vinegar
3 tbsp maple syrup
2 tsp onion powder
1 tsp garlic powder
1 tsp salt
Add all ingredients to a food processor,and blend together until smooth.

Easy Homemade Ketchup
Makes 1 1/2 cups

7 oz (3/4 cup) tomato paste
2 Tablespoons apple cider vinegar
3 Tablespoons sweetener of choice, or to taste (or 2 T vegetable glycerin and 1/64 tsp stevia.)
1 1/2 teaspoons salt
1 1/2 teaspoons granulated garlic (if powder, use 3/4 tsp)
1 1/2 teaspoons granulated onion (if powder, use 3/4 tsp)
3/8 teaspoon allspice
1 Tablespoon molasses
1/8 teaspoon cayenne pepper
2/3 cup water

Place all ingredients in a bowl. Stir to blend completely and store in the refrigerator.

Blue Cheese Sauce

1 cup mayonnaise
1/2 cup sour cream
1 teaspoon worcestershire sauce
1/2 teaspoon dijon mustard
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
100g (4 oz) rich blue cheese, crumbled into small pieces.
1/2 teaspoon lemon juice
Whisk together the sour cream, mayonnaise and worcestershire sauce. Add the dijon mustard, lemon juice, garlic salt and pepper. Mix in the blue cheese, and stir well, until thoroughly blended. Refrigerate for 24 hours in an airtight container before serving.

Mamma’s Barbeque Sauces

1 stick butter melter
add 1 cup mayonaise
1 cup catrsup
1/2 cup mustard
Dash of Worstershire
1 Tablespoon vinegar
1/2 tablespoon tabasco
1 teaspoon chili powder
I also add about a teaspoon of freshly ground cayenne.
Cook this just a little on the stove first.
It makes heavenly barbeque chicken

Pork Barbeque Sauce

1 stick butter 2 teaspoons paprika
1 teaspoon salt 1 tablespoon Worstershire
1 tablespoon lemon juice 1/4 cup grated onion
1/2 cup white vinegar 1/4 teaspoon pepper
2 teaspoons of prepared mustard and dash of hot sauce or cayenne
Cut off fat and bake pork at 350 degrees/ 35 minutes to a pound.
Cook sauce 15 minutes. Mince Pork. Let drippings cool and remove
the fat from the top.Pour drippings and sauce over meat. Voila!

PESTO SAUCE This is easy to make and freeze.

1/2 cup fresh basil leaves
2 cloves of garlic
1/4 cup walnuts or pine nuts ( I use the walnuts because they are less expensive)
1/2 cup olive oil, (approx.)
salt to taste
Put basil, garlic, and nuts in food processor or blender and blend until finely chopped. I use my blender. Add oil and blend until smooth.If mixture is too thick thin with more olive oil. Salt to taste. I toss pasta with the pesto sauce and garnish with Parmesan cheese spread on toast. It freezes great!

Sage Pesto

1 cup of sage leaves
1/4 cup of roasted walnuts
1/2 cup of good olive oil
1 peeled large clove of garlic
4 coarsely chopped green onions
Place sage, walnuts, garlic and onions in a food processor, adding a small amount of the olive oil. Turn on processor, letting it run while you slowly add the remainder of the olive oil. After all oil is added, continue to process until the pesto is a smooth puree.
Sage Pesto is great on cooked pasta as well as used as a topping for roast pork or veal. For decoration, you can use the sage flowers sprinkled on the pasta or meat. The flowers are edible and have a slightly milder flavor than the leaves.

Avocado Pesto for Pasta

1 pound linguine
1 bunch fresh basil (reserve some leaves for garnish)
1/2 cup pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 cloves garlic
1/2 cup olive oil
Sea salt
Freshly ground black pepper
1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside. Make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper Toss the pasta with pesto. Top the pasta with cherry or sun-dried tomatoes. Garnish each serving with a basil leaf.

Dandelion Pesto

2 cups tightly packed dandelion leaves, well-rinsed and dried
2 garlic cloves
1 cup lightly toasted hazelnuts (skins removed), or toasted almonds, pine nuts, or walnuts
1/2 cup olive oil
1/2cup grated Parmigiano-Reggiano cheese (optional)
Kosher or sea salt and freshly ground black pepper
1 dozen large basil leaves
In a food processor or blender, pulse together dandelion leaves, basil, garlic, and nuts. Scrape down sides of bowl. With the motor running, add olive oil and process until a smooth paste forms. Pulse in cheese if you like. Season to taste with salt and pepper.

Roasted Tomato Sauce

2 pounds tomatoes, halved (fill a rectangular baking pan)
4 cloves garlic, smashed
1 large white onion, diced
1/3 cup olive oil
salt & pepper
2-3 tablespoon dried herbs (i.e. Herbs de Provence , Italian herbs, basil, thyme or oregano ).
Put the halved tomatoes cut side up in a pan with high sides of least 2″. Make it just one layer.
Spread chopped onion and garlic on top of the tomatoes.
Drizzle olive oil all over contents of the pan.
Salt and pepper liberally, sprinkle herbs on top.
Put in a 350 F oven for 45 minutes. Go longer if you want sweeter onions and more intense tomato taste. Watch it carefully so it doesn’t burn.
Scoop contents of the pan (there will be a lot of liquid in the bottom) through a food mill to get rid of skins and seeds. If you don’t mind skins, you can just put contents into a blender. Save the liquid as it makes for a flavorful tomato broth.
Taste, and adjust seasonings. Then freeze or use immediately.
You can roast other vegetables with the tomatoes such as peppers, eggplant or fennel as seen above.