1 cup baby
lima beans, soaked overnight (or use 2 cans of beans rinsed)
2½ cups water
1 tsp. sea
salt
1 tbsp. olive oil
1 large onion, peeled and diced
2 carrot, diced
3 celery stalks, diced
4-5 cups chicken stock
1 tsp. fresh savory herb, minced (can use marjoram)
2 slices Naturally
cured bacon, cooked and chopped (optional)
Discard
bean soaking water. Place beans and fresh water into a pot. Bring
to a boil. Skim foam and discard. Cover, lower flame to simmer and
cook 1 hour. Add ˝ tsp. sea salt and continue cooking until beans soften (20-25 minutes).
In a separate pot sauté onion 1-2 minutes on medium heat. Add carrots and
celery and cook 2-3 minutes. Add chicken stock, baby lima beans and fresh savory.
Cover and simmer on low heat 5-7 minutes. Remove 1/3 of the ingredients and
puree in a food processor or blender. Add pureed ingredients back to the soup.
Garnish with crispy bacon pieces.
Roasted Summer Vegetables
2 summer squash, cut into ½ inch thick rounds
1 zuchhini, cut into ½ inch thick rounds
1 red onion, peeled and cut into thin wedges Olive
oil Sea salt
Fresh rosemary, thyme
Preheat oven to 375°. In a large bowl toss
vegetables with olive oil, sea salt and herbs. Place vegetables
into a large baking pan (9x12) and roast 25-30 minutes.
Beet and Herb Salad
3-4 beets
2-3 cups water
A few sprigs of each; parsley, chives, tarragon, chervil, cilantro
(or others)
2 tbsp. balsamic vinegar
1 tsp. Dijon mustard
1/3 cup olive oil Sea salt
Black pepper
Place beets and water in a
pot and bring to a boil. Cover
and cook on 25-30 minutes or until beets soften. Let beets
cool, then peel and slice thin. Combine beets with fresh
herbs. Whisk vinegar, mustard olive, olive oil, sea salt
and black pepper. Drizzle beets and herbs with dressing.
Whole Wheat Linguine with Little Neck Clams
1 package Whole
grain linguine (8 oz.) cooked according
to directions
2 dozen little neck clams (can used canned
clams)
½ cup fish stock
1 tbsp. Olive oil
2 Garlic cloves, peeled and minced
3 Shallots, peeled and minced
1/3 cup dry White Wine
2 bay leaves
1 tbsp. grass-fed butter
Black pepper
Squeeze of fresh lemon juice
1 tbsp. parsley, minced
Clean clams and soak in cold
salted water. Change
the water 1-2 times over a 2-3 hour period (clams should release
sand). Discard clam soaking water. Add fish stock and
whole clams to a deep frying pan and bring to a boil. Cover
and cook 4-7 minutes. As clams open they are done. Remove
clams from the pan and set aside. Strain the liquid from
the pan to remove any sand particles. Reserve the liquid. In
a sauté pan add olive oil, garlic and shallots and cook
until translucent. Add wine and bay leaves and cook 2-3 minutes. Add
reserved cooking liquid and butter. Cook until reduced by
1/3 (about 6-7 minutes). Add clams back to the pan with a dash
of freshly ground black pepper and a squeeze of lemon. Top
cooked linguine with clams and juice from the pan. Garnish
with freshly minced parsley.
Blackberry
Peach Cobbler
Filling:
1 cup blackberries, rinsed
3 peaches, skin removed and sliced thin (blanch peaches 30 seconds
in boiling water to remove skin)
1 tsp. vanilla
flavoring
1 tbsp. all purpose flour
Pinch of sea salt
¼ cup peach nectar (can use apple juice or water)
Topping:
1 cup all purpose flour
1/3 cup beet sugar
1 tsp. baking powder
2 dashes ground cinnamon
Pinch of sea salt
4-5 tbsp. unsalted butter, softened
Preheat oven to 375°. Put blackberries
and peaches into 9x9 baking dish or casserole dish. Whisk vanilla,
flour, sea salt and peach nectar and drizzle on top of fruit. In
a separate bowl, combine flour, sugar, baking powder, cinnamon
and sea salt. Work softened butter into the flour until it
resembles a crumbly texture. Sprinkle crumbles on top of
peaches and blackberries. Bake 40-45 minutes or until fruit
is bubbling and crumble is nicely browned.