- March 1st, 2014UnfeaturedWeekly Recipe:NonWeeklySERVES 8
5 – 7 sun-dried tomatoes
12 lasagna noodles
6 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 large onion, chopped
8 – 10 ounces cremini mushrooms, sliced
2 pounds fresh firm tofu
2 tablespoons mirin
2 teaspoons dried basil
2 teaspoons dried parsley
2 bunches kale, finely chopped
Sea salt and freshly ground pepper
4 cups tomato sauce
1 1/2 cups grated soy or rice mozzarella
Preheat oven to 375 degrees. In a small bowl, soak sun-dried tomatoes in enough hot water to cover. When soft, drain, chop, and set aside. Cook lasagna noodles until just soft. Drain and set aside. In a large pot over medium heat, sauté garlic and onions in oil until soft. Add mushrooms and sauté three minutes. Drain tofu, wrap in towels, press to remove excess water, and crumble into pot. Add mirin, sun-dried tomatoes, basil, and parsley and sauté five minutes. Fold in kale, cover, and cook three minutes. Season to taste with salt and pepper and remove from heat. Spread 1/2 cup tomato sauce over bottom of 9x12-inch lasagna pan. Place single layer of noodles over sauce and cover with half the kale mixture. Cover with 1 1/2 cups tomato sauce. Sprinkle with 1/2 cup soy mozzarella. Cover with another layer of noodles and remaining kale mixture. Add 1 1/2 cups sauce, 1/2 cup soy mozzarella, and final layer of noodles, then 1/2 cup sauce and remaining soy mozzarella. Cover tightly with foil and bake 35 minutes. Remove foil and bake 10 more minutes. Remove from oven and set aside for 10 minutes before serving. Source: Clean Food by Terry Walters, image by Gentl and Hyers, courtesy of Sterling Epicure
- February 1st, 2013UnfeaturedWeekly Recipe:NonWeeklyMakes: 4 servings Time: 50 minutes
1 head of garlic
1 cup fresh basil leaves
Juice of 1/2 lemon
1/2 cup cooked cannellini beans (white kidney beans)
1/4 teaspoon salt
1 medium onion
1 large red bell pepper
12 button mushrooms
16 cherry tomatoes
1 tablespoon water
1 tablespoon balsamic vinegar
Salt to taste
Pepper to taste
6 large asparagus
1/2 cup spinach
10 ounces pasta (uncooked) of your choice
Pesto : Cut a little off the top of a whole garlic head to expose the cloves and bake at 400 for 45 minutes or until soft. In a blender or mortar with pestle, blend the basil leaves with the roasted garlic and lemon juice first and finally add the cannellini beans and blend to a thin paste consistency. If it is too thick, add a little extra water or lemon juice. Season with salt and pepper.
Vegetables: Peel and cut onion into eight wedges and place on a baking tray with red bell pepper, mushrooms, and tomatoes. Mix one tablespoon water with one tablespoon balsamic vinegar and use it to brush the vegetables. Season with salt and pepper, and bake at 400 until all the vegetables are cooked. Keep an eye on the baking and remove tomatoes after 10 minutes, mushrooms after 15 minutes, and finally the bell pepper and onion after about 30 minutes. Remove the blistered skin and seeds of the pepper. Cut pepper into strips. Thin asparagus can be roasted—if it is thick, it can be steamed—until tender and immediately dipped in ice cold water to retain the color.
Pasta : Bring some water to a boil with a pinch of salt. Add pasta and once it is done (the packet should give instructions on cooking time). Set aside. In another pan, warm the vegetables. Add the pasta and fresh spinach and heat lightly. Finally, add the pesto. Season with salt and pepper if desired. Recipe courtesy of Marisa Bertocchi and photo courtesy of Mayura Mohta
- August 1st, 2012UnfeaturedWeekly Recipe:NonWeekly
8 ounces spaghetti
3 tablespoons olive oil
4 cloves garlic, sliced
2 tablespoons capers
1 tablespoon lemon juice
1 teaspoon grated lemon zest
pinch hot red pepper flakes
1/3 cup chopped fresh Italian parsley
1/4 cup grated Parmegiano Reggiano
Cook spaghetti according to package directions. Drain. Meanwhile, heat olive oil in large skillet over medium-low heat. Add garlic and sauté one minute. Stir in capers, lemon juice, lemon zest, zest, hot pepper, and parsley. Remove from heat. Add pasta to pan. Toss well. Add Parmesan to pasta and toss again. Makes 4-6 servings.
Recipe provided by TruRoots Ancient Grain Pasta
- July 19th, 2012FeaturedWeekly Recipe:NonWeeklyMakes 2 pints
4 pounds fresh tomatoes (about 12 medium) or 1 can (28 ounces) crushed tomatoes plus 1/2 cup water
1/3 cup Ball Italian-Style Pasta Sauce Mix – Mill well before measuring
2 Ball pint (16 ounces) Fresh Preserving Jars with lids and bands
Wash tomatoes. Peel skins, remove cores and puree in food processor until smooth consistency. Combine puree and mix in large saucepan. Heat to a boil. Reduce heat and simmer about 30 minutes, or until consistency of commercial pasta sauce. Serve immediately or preserve.
Cool to room temperature, about 30 minutes. Ladle sauce into jars. Refrigerate sauce for up to one week or serve immediately to enjoy now.
Freeze jam for up to one year. Cool to room temperature, about 30 minutes. Ladle sauce into jars. Label.
Preserve and Store:
Prepare canner, jars, lids, and bands according to manufacturer’s instructions. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. Process in boiling water canner for 65 minutes, adjusting for altitude. Store for up to one year.
Recipe and image provided by Ball Corporation.
- March 1st, 2012UnfeaturedWeekly Recipe:NonWeeklyBroccoli packs a powerful nutritional punch, with plenty of vitamin C and folate, and the walnuts contribute beneficial omega-3s. I like the added depth of flavor the anchovies provide—they don’t taste fishy in this recipe and they do contribute more healthy fats—but omit them if you wish.
3 cups fresh broccoli, separated into florets, stems chopped
2 anchovy fillets, canned or jarred (optional)
1/3 cup walnuts
2/3 cup water, vegetable or low-salt chicken stock (more if necessary for consistency)
1/2 cup fresh basil leaves, or substitute parsley
2 cloves garlic
2 tablespoons olive oil
2 tablespoons fresh squeezed lime juice (or lemon juice)
1/2 teaspoon salt (less if you use anchovies)
Fresh ground pepper to taste
1. Steam broccoli over water or stock in a covered saucepan, about 5 minutes. Do not overcook—it should be bright green.
2. Remove broccoli from pot with a slotted spoon, and put into a blender or food processor.
3. Add remaining ingredients to the blender container and process until smooth. For a thinner consistency, add more water or stock, a tablespoon at a time. Adjust seasoning, adding salt, pepper, or more lime juice to taste.
4. Serve warm over cooked whole-wheat pasta sprinkled with crushed, roasted walnuts, if desired. Or use as a spread on sandwiches or as a dip for fresh vegetables.
4 servings as a topping for pasta
- October 1st, 2010
My wife used to love breads and baked goods, until every sandwich or plate of pancakes meant hours of bloating and discomfort. Her pain was brought on by a sensitivity to gluten, a protein found in wheat, barley, and rye. She eventually cut gluten from her diet entirely. That was 12 years ago.15 flavor-packed picksBy Mitchell Clute
- June 1st, 2009Unfeatured
1/4 pound angel hair pasta
2 to 3 tablespoons olive oil
1/2 cup fava beans
2 ounces crumbled feta cheese
Coarse sea salt for seasoning
1. Cook and toss angel hair pasta with olive oil.
2. Add fava beans and crumbled feta cheese.
3. Season with coarse sea salt. Serve warm.