by Laura Lutz | Sep 1, 2019 | Recipes
Inspired by Smitten Kitchen Ingredients: 2 to 3 tablespoons olive oil Coarse or Kosher salt 6 medium-to-large tomatoes Red pepper flakes, to taste 1 small onion, finely chopped 1 garlic clove, minced ½ cup Arborio or other short-grained, starchy rice Few tablespoons...
by Christine Taylor Garner | Oct 14, 2018 | Recipes
From Food & Nutrition, a quarterly journal on healthy eating. These are thinly sliced eggplant wrapped around a rice filling and baked with tomato sauce and feta. A delicious light vegetarian entree; you can also add some cooked ground beef or turkey...
by Christine Taylor Garner | Aug 20, 2018 | Recipes
From the 5 Heart Home recipe blog, this is a delicious fresh tomato sauce perfect to take advantage of the summer’s best tomatoes. Use basil, oregano, marjoram or any herbs you prefer. Ingredients 4 pounds ripe tomatoes 1 Tblsp extra-virgin olive oil 4 large...
by Elana Varon | Sep 4, 2017 | Recipes
Sharer Carolyn Reardon offers this quick pasta sauce that takes advantage of our late summer bounty of zucchini, eggplant and tomatoes. Herbs and garlic too! Note: When slicing the vegetables, cut rounds about 1/4-inch thick, and in halves or quarters as...
by sarayas | Aug 28, 2016 | Recipes
Adapted from Eat Clean Live Well by Terry Walters Ingredients 6 large tomatillos 1/4 cup rice milk (substitute regular milk) 1 1/2 cups corn flour (fine cornmeal) 1 Tsp minced fresh oregano 1 Tsp minced fresh thyme 1/4 Tsp sea salt fresh pepper grapeseed oil for...
