Tomato


1 Maui Onion, Sliced in 1 in rounds

3 Cloves Garlic, Chopped

2 Zucchini, quartered

1 Eggplant, Sliced into 1 in rounds

1 each Red & Yellow Pepper,stemmed and seeded quartered

2-3 Beefsteak Tomatoes, chopped

1/4 c Olive Oil

1/4 c Sherry Vinegar (optional)

6 Tablespoons Fresh Herbs ( Parsley, Oregano, Basil, or Thyme or a mixture)

Prepare grill on med/high heat. Salt Eggplant for 15 min., rinse.

Toss all vegetables EXCEPT tomato & garlic in olive oil. Put on grill.

Grill veggies on each side 5 min (until done).

Cool & Coarsely chop veggies and mix with extra oil, vinegar, herbs, garlic, & tomatoes.

Serve at room temperature.

NOTE: Tomatoes can be pan roasted in garlic & olive oil if desired.

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This naturally gluten-free salad is dairy-free vegan yummalicious. If you do eat dairy, a crumble of goat cheese or feta would also be fabulous (but I didn’t miss the cheese).

Extra virgin olive oil
1 clove garlic, minced
About 1/2 to 2/3 cup cooked quinoa per person
1 generous cup washed organic baby spinach leaves per person
A handful of organic grape tomatoes per person, halved
1 scallion per person, washed, sliced
Sea salt and fresh ground pepper, to taste
Sprinkle of nutmeg
Sprinkle of fresh or dried herbs- parsley, thyme, basil, or mint
Squeeze of fresh lemon juice (or Champagne vinegar if, like me, you’re allergic to lemon)

Gently heat a large pan (I used a wok). Pour in some extra virgin olive oil. Add the garlic; stir and warm the oil for a minute. Add the cooked quinoa and heat through. Add the baby spinach leaves, tomatoes and scallions. Season with sea salt and fresh ground pepper. Sprinkle with nutmeg and herbs. Stir to mix. Sprinkle with lemon juice and stir. When the spinach begins to wilt remove from heat (I don’t like soggy spinach so I cook this very quickly).

Serve in a bowl. Dig in. Be happy.

Karina’s Notes:

Omnivores- add crumbled cooked bacon for a BLT flavor. Or add chopped hard boiled eggs.

For how to cook quinoa see my post: How To Cook Quinoa- The Super Easy Way.”

by Paloma

Pour 2 taplespoons of olive oil into bottom of cookie sheet and layer with sliced zucchini wheels cut about 1/2 inch thick.  Mix together about 4-6 chopped tomatoes (depending on size, should cover zucchini),  1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 4 tablespoons fresh oregano, 1 teaspoon salt, and pepper.  Pour over zucchini slices and bake at 350 for about 30 minutes or until zucchini are tender.  Serve with rice pilaf.

Cream Cheese block softened
Feta Cheese block – we use best quality we can
Basil
Tomatoes
Chives or scallions
Cucumber (optional)
Sweet balsamic vinegar
Wheat or stone ground wheat crackers

Mix the cream cheese and feta.  Mound it in the middle of a bowl or deep plate to look like a mountain.  Chop tomatoes, basil, chives or scallions, and optional cucumbers.  Sprinkle all those good veggies over your mountain.  Take the sweet balsamic vinegar and pour it on top where the lava would come out and let it build a bit at the bottom.  Now you can use your crackers to dig in!  Yum.   There is usually nothing left after the kids have devoured our “Volcano”!

from the Moosewood Cookbook by Mollie Katzen

3-4 Tbs. Olive oil
2 cups chopped onion
2 cloves crushed garlic
2 cups chopped, peeled sweet potatoes (yams) or winter squash
½ cup chopped celery
1 cup chopped, fresh tomatoes
¾ cup chopped sweet peppers
1 ½ cups cooked chickpeas
3 cups stock or water
2 tsp paprika
1 tsp turmeric
1 tsp basil
1 tsp salt
dash of cinnamon
dash of cayenne
1 bay leaf
1 Tbs tamari

Begin soaking chickpeas at least 3 ½ hours before soup time.  (Allow 1 ½ hours for them to cook).  In a soup kettle or large saucepan sauté onions, garlic, celery and sweet potatoes in olive oil for about five minutes.  Add seasonings, except tamari, and the stock or water. Simmer, covered, fifteen minutes.  Add remaining vegetables and chickpeas.  Simmer another 10 minutes or so – until all the vegetables are as tender as you like them.

This recipe was included in the Oct. 3rd basket. Some of our members did not get it, because we ran out of paper copies. I will post the other recipes from that basket in separate emails. Enjoy!:

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