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Archive for August 2016

Seared Okra

Pan-Seared Okra 1 lb fresh okra 2-3 fresh minced garlic cloves Olive oil Celtic Sea Salt Method: In a skillet heated to medium heat, add olive oil and okra. Sear the okra for 3-5 minutes stirring to rotate sides. When all is nicely browned, add the garlic and sea salt. Adjust seasonings and Serve hot.…

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Heirloom Tomato Sauce

Fresh Heirloom Tomato Sauce 2 Cups diced heirloom tomatoes ¼ Cup olive oil 3-4 fresh garlic cloves, minced Fresh basil leaves, minced Fresh oregano leaves, minced Celtic Sea Salt, to taste 1 Tbl Balsamic (optional) NOTE:  Use a colorful variety of any sized heirlooms. Size doesn’t matter! The cherry ones work just as well! Roasting…

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Nectarine No Churn Ice Cream (Dairy Free)

Dairy Free Nectarine No-Churn Ice cream is a wonderful treat!  Easy to make, kids of all ages squeal when they taste the refreshing bold flavor of nectarines.  Use it to top a fruit crisp, pie or our fruit bars. Its a “feel good” treat that’s low in sugar and made with wholesome ingredients. Watch our…

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Corn and Zucchini Hash

We shuck the corn kernels right off from the cob and use it’s sweet kernels in one of our family’s favorite  Southwest/Mexican dishes, corn hash! Great as a side, salad topper or as a vegetarian taco! Corn is kind of controversial these days because of how it is grown. Much of our corn crops are…

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Spiced Pickled Beets

Spiced Pickled Beets Ingredients: 2-3 lbs. about 25 small- medium sized beets, washed and UN-peeled ½ red onion, about 1 cup sliced ½ Tbl. whole cloves 1 long or 2 short cinnamon sticks crushed ¾ tsp. sea salt 1 C organic cane sugar 1 ¾ C apple cider vinegar ¾ C water Method: We used…

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