• Simmer 15 minutes. ADD
•Then simmer for 5 minutes WHITE SAUCE
• Stir over medium heat until it thickens. Turn heat to low. ADD REMAINING INGREDIENTS
• Add cheese. Do not bring to a boil. Recipe courtesy of: Farmer Ralph's wife Elizabeth
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| 1 Tbsp 1 med. 28 oz 5 cups |
Olive oil Sweet onion - chopped Tomatoes - ground peeled Veg. or Chicken Stock |
to taste to taste 1/2 cup |
Salt Black Pepper - freshly ground Basil - fresh, loosely packed, thinly sliced
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• Heat the olive oil in a large soup pot over medium high heat
• Add the onion and cook, stirring often, until softened, about 10 min
• Add the tomatoes & the stock
• Bring to a boil and then simmer
• Cook until soup is slightly thickened, about 20 minutes
• Season with salt and pepper. Stir in the basil
• Place the pot of soup directly in sink. Puree with hand-held blender
• Serve immediately.
• Makes 4 lunch servings &16 appetizers
• Whether used for family lunches or to use up Christmas leftovers at your New Year's Eve party, feel good about ..the nutritional health you'll be eating.
INGREDIENTS
| 4 large 1 cup 1 cup 1/2 lb 1/2 lb |
Tortillas - organic sprouted grain or sun-dried tomatoes Tomato Sauce Mild Salsa Spinach leaves - fresh Turkey Breast - thinly sliced |
1 1 1 small 2 cups 2 cups |
Red Pepper - thinly sliced Red Onion - thinly sliced Zucchini - thinly sliced Mozzarella cheese - grated Parmesan cheese - mixed with Mozzarella
|
Recipe adapted from: http://jas.familyfun.go.com AND www.recipezaar.com
• Makes 8 servings
• Yields 10 cups
• This light, healthy soup tastes delicious and is simple to prepare.
INGREDIENTS
| 6 81/2 cups 4 2 inches 2 cups |
Leeks - white part only; sliced 1/4” thick Turkey stock - or chicken stock Carrots - peeled & sliced 1/4” thick Ginger root- grated frozen Turkey - diced |
1/4 cup 1 tsp. to taste 1/2 cup |
Lemon - freshly squeezed Salt - kosher Pepper - freshly ground Mint - fresh; finely shredded |
• Soak sliced leeks in a large bowl of cold water for 10 minutes. Lift & set aside leeks, ensuring to leave the grit in the bowl.
• In a large saucepan, bring to a boil the turkey stock and carrots. Cover & simmer for 5 minutes.
• Add the leeks and ginger. Continue to cook, covered until the vegetables are just tender, about 5 more minutes.
• OPTIONAL: To create a creamier liquid, set aside half of the vegetables. Puree the remaining half with the broth. Replace the vegetables & gently stir.
• Add the diced turkey, lemon juice, salt, and pepper.
• Simmer until the turkey is heated through, about 2 minutes.
• Adjust the seasonings if needed.
• Add the shredded mint and serve immediately.
Recipe courtesy of: www.finecooking.com
• Serves: 4
PRINTER-FRIENDLY VERSION
INGREDIENTS
| 8 slices 4 oz 2 Tbsp. 2 Tbsp. |
Whole grain or nutty bread Cream cheese - light; 120 g Sour cream - light Honey |
1/3 cup 1-2 3 tsp. 1 tsp. |
raisins - optional; 80 g apples - Granny Smith ( tart) lemon juice orange zest |
1/2 cup to taste 1/2 cup |
Mint - fresh; finely shredded salt & pepper strawberries - garnish |
METHOD
Recipe adapted from: ENZA New Zealand Apples
Makes 2 sandwiches
Ingredients
•4 slices of Silver Hills Squirrelly Bread
•300 grams of corned beef, sliced
•2 teaspoons of mustard
•4 ounces sauerkraut
•2 slices Swiss cheese
•2 tablespoons of butter
Direction
Recipe courtesy of: Steven Merk (Farmer Ralph's son)
Makes 2 sandwiches
Ingredients
• 4 slices of Calabrese Bread
• 200 grams of Black Forest ham, sliced
• 2 slices Cheddar cheese
• 2 slices of tomato
•2 leaves of romaine
•2 teaspoons of mustard
•4 teaspoons of mayonnaise
Direction
Recipe courtesy of: Steven Merk (Farmer Ralph's son)
