THREE TOMATO PASTA

THREE TOMATO SAUCE:
2 TBSP SUN-DRIED TOMATO OIL HEAT IN ROUND FRENCH OVEN
ADD 5 GARLIC CLOVES MINCED
ADD 1 TSP RED PEPPER FLAKES
COOK UNTIL FRAGRANT ~1 MINUTE
ADD 28OZ CAN WHOLE PEELED ROMA TOMATOES
ADD 1/2 CUP OIL-PACKED SUN-DRIED TOMATOES
SIMMER 10 MINUTES
WHILE SIMMERING BREAK UP THE WHOLE TOMATOES WITH A WOODEN SPOON
ADD 1 POUND HALVED GRAPE TOMATOES
SIMMER ANOTHER 10 MINUTES
ADD SEA SALT + PEPPER

PASTA:
COOK BROWN RICE SPAGHETTI IN BOILING WATER WITH SEA SALT + OLIVE OIL
DRAIN + SPLASH WITH TWO HANDFULS OF COLD WATER TO SEPARATE THE SPAGHETTI

ADD THE PASTA IN SMALL PORTIONS TO THE SAUCE AND MIX WELL

SERVE WITH CRACKED PEPPER

FAVA BEAN DIP

SPLIT THE HULLS AND REMOVE BEANS
BOIL FAVA BEANS 10 MINUTES
1 GARLIC CLOVE MINCED
2 TBSP OLIVE OIL
1 TBSP WATER
SEA SALT + PEPPER
PUREE

SERVE WITH CHIPS, GRILLED PITA BREAD, GRILLED FRENCH BAGUETTE OR RAW VEGETABLES

HERB SALAD WITH SHALLOT VINAIGRETTE + GOAT CHEESE TOAST

HERB SALAD:
MIXED HERB LETTUCE
COLD ROSEMARY POTATOES (PREVIOUS POST)
TOSS WITH SHALLOT VINAIGRETTE (BELOW)

SHALLOT VINAIGRETTE:
OLIVE OIL
RED WINE VINEGAR
1 SHALLOT DICED
SEA SALT
PEPPER

GOAT CHEESE TOAST:
DAY OLD FRENCH BAGUETTE SLICED
SPREAD HERB GOAT CHEESE ON EACH SLICE
TOAST IN 450 DEGREE OVEN, 10 MINUTES

POTATOES, BRUSSEL SPROUTS + KALE

ROSEMARY POTATOES

1 SHALLOT CHOPPED
2 CLOVES GARLIC MINCED
OLIVE OIL
SALTED BUTTER
COMBINE IN PAN WITH LID ON LOW HEAT
ONCE SHALLOTS AND GARLIC ARE FRAGRANT
ADD 6 SMALL RED POTATOES QUARTERED
ROSEMARY CHOPPED
SEA SALT
PEPPER
SPRIG OF ROSEMARY
MEDIUM HEAT 10 MINUTES



ROASTED BRUSSEL SPROUTS

CHOP OFF ENDS OF BRUSSEL SPROUTS
OLIVE OIL
SEA SALT
PEPPER
TOSS
ROAST 400 DEGREE OVEN 45 MINUTES



HEIRLOOM POTATOES, BRUSSEL SPROUTS + KALE

BAKE HEIRLOOM POTATOES 400 DEGREES 45 MINUTES

BAKED HEIRLOOM POTATOES CHOPPED, ROSEMARY POTATOES, ROASTED BRUSSEL SPROUTS CHOPPED
3 CLOVES GARLIC
SALTED BUTTER
SEA SALT
PEPPER
IN OVEN 450 DEGREES 10 MINUTES

IN PAN:
OLIVE OIL
2 GARLIC CLOVES
MEDIUM HEAT
ADD CHOPPED KALE LEAVES + STEMS
ADD RED PEPPER FLAKES
LOW HEAT 10 MINUTES

SERVE WITH FRENCH BREAD + SALTED BUTTER

GREEK SALAD

HEAD OF ROMAINE LETTUCE CHOPPED
4 PERSIAN CUCUMBERS CHOPPED
2 ROMA TOMATOES CHOPPED
1/4 RED ONION CHOPPED
KALAMATA OLIVES, PITTED AND HALVED
CRUMBLED FETA CHEESE
SQUEEZE OF LEMON

DRESSING:
3 CLOVES OF GARLIC MINCED
2 PARTS OLIVE OIL
1 PART RED WINE VINEGAR
SEA SALT
PEPPER

TOSS!

SALSA FRESCA + MARGARITA

SALSA FRESCA

1/2 SMALL WHITE ONION CHOPPED
2 ORGANIC ROMA TOMATOES FINELY DICED (WITH SEEDS + JUICES)
1/4 CUP CILANTRO (LEAVES + STEMS)
2 SERRANO PEPPERS (SEEDED + MINCED)
1 GARLIC CLOVE (MINCED)
SEA SALT (TO TASTE)
SQUEEZE A BIT OF CITRUS JUICE (ORANGE, LIME, LEMON OR COMBO)
COMBINE IN A BOWL



MARGARITA

3 OUNCES NICE TEQUILA
1/2 OUNCE TRIPLE SEC
4 OUNCES CITRUS JUICE (ORANGE, LIME, LEMON OR COMBO)
SHAKE WITH LOTS OF ICE
SEA SALT RIM OF GLASS

BOK CHOY SOUP

2 CUPS ORGANIC VEGETABLE BROTH
2 CUPS ORGANIC BEEF BROTH
2 WHOLE GARLIC CLOVES
COMBINE IN A ROUND FRENCH OVEN
COOK ON LOW HEAT 5 TO 7 MINUTES
ADD 2 CUPS OF CHOPPED BOK CHOY (LEAVES AND STEMS)
SIMMER 10 TO 12 MINUTES