Recipes

  • Gazpacho

    Gazpacho

    INGREDIENTS:
    4 Roasted Anaheim Chilies
    Roasted Vegetables
    - 2 ears of corn
    - 5 tomatillos
    - 1 red onions
    - 5 tomatoes
    -1 cup of tomato juice
    -4 zucchinis (yellow and green) cut into small cubes
    -Basil
    -Mint
    -Salt & Pepper
    -Olive oil and Balsamic vinegar
    -Bread for croutons

    INSTRUCTIONS
    1. Mix in vitamix or blender
    2. Roasted chilies, tomatillos, roasted onion, tomatoes, and tomato juice.
    3. Add to blended mix
    4. Cubed Zucchini, finely chopped red onion, Corn cut off of cob. Add salt and pepper. Add a bit of cider vinegar, basil and mint.
    5. Make croutons in pan.
    6. Serve soup in bowl and add croutons, olive oil and vinegar, sliced basil.

  • Vegetable Curry

    INGREDIENTS

    (Makes 6 servings)

    1 14-oz. can light coconut milk
    ¼ cup flour
    ½ cup water
    2 tsp. Harissa Paste (1 tsp. for tender mouths)

    1 medium onion, chopped
    3 oz. gold potatoes, cut into 1” pieces
    4 cups butternut squash, cut into 1” chunks
    4 cups cauliflower, cut into florets
    1 15-oz. can chickpeas, rinsed
    1 red bell pepper, cut into 1” pieces

    1 cup fresh peas (or thawed frozen peas)
    Fresh cilantro, chopped (for garnish)

    INSTRUCTIONS

    1. In a small bowl, whisk together coconut milk, flour, water, and Harissa Paste; set aside.

    2.In a 4 quart or larger slow cooker, add onion, potatoes, squash, cauliflower, chickpeas, and bell peppers; mix well.

    3.Add coconut milk mixture to the slow cooker.

    4.Cover and cook on low until vegetables are tender, 4-5 hours.

    5.Stir in peas.

    6.Garnish with cilantro.

  • Roasted Brussels Sprouts & Apple Salad with Walnuts

    Roasted Brussels Sprouts & Apple Salad with Walnuts

    INGREDIENTS

    For the Sauce

    ¼ cup Dijon mustard

    2 Tbs Whole Grain Mustard

    1 ½ tsp apple cider vinegar

    2 Tbs light brown sugar

    1/8 tsp Savory Accents Hot Sauce

    For the Salad

    Caramelized shallots

    1 Tbs Sherry Vinegar

    5 Tbs. olive oil

    Salt and freshly ground pepper to taste

    1 lb. Brussel sprouts trimmed and quartered (roasted)

    1 cup walnuts toasted

    1 ½ red apples, such as Fuji or Gala cored and thinly sliced

    INSTRUCTIONS

    To make the sauce, in a bowl, whisk both mustards, vinegar, brown sugar and hot sauce.  Reserve 2 Tbs. sauce for the salad; refrigerate the rest for up to 4 weeks.

    To make the salad, in a large bowl, whisk the caramelized shallots, vinegar, the 2 Tbs. remaining sauce, 3 Tbs. of the olive oil, salt and pepper.

    Spread Brussel sprouts out on cookie sheet and drizzle with olive oil, roast until browned and tender, about 15 minutes.  Transfer to the bowl with the vinaigrette, add the walnuts and apples and  toss.  Season with salt and pepper.

  • Pasta With Spicy Red Pepper Sauce

    Pasta With Spicy Red Pepper Sauce

    4 Strips of thick bacon

    1 Red Bell Pepper

    1 Tomato

    ¼ cup of cream

    ¼ tsp 7 Chili Blend Hot Pepper Seasoning

    1 lb. Penne Pasta

     INSTRUCTIONS:

    1.Cut bacon and bell peppers in small pieces.  Heat skillet pan on stove place bacon and bell pepper pieces in hot pan, sauté until peppers are tender.  Chop the tomato into small cubes and add to peppers and bacon.

    2.Continue cooking for about 5 minutes until the mixture makes a sauce, add the cream and 7 Chili Blend Hot Pepper Seasoning.  Continue cooking until the sauce becomes creamy and somewhat thick, stir occasionally.  When sauce is thickened mix with cooked pasta.  Enjoy your meal!