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.…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More