FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 T. olive oil
• 1/2 lb. Italian hot sausage, sliced into discs
• 1/2 lb. chicken things, boneless and skinless, cut into strips
• 1 small onion, diced
• 1 small zucchini, sliced
• 1 small yellow squash, sliced into strips
• 5 cloves garlic, sliced thin
• 1 dz. crimini mushrooms, sliced
• 28 oz. can diced tomatoes, (Muir Glen fire roasted are great!)
• 1/2 t. hot chili sauce
• 1 T. capers
• 14 oz. can artichoke hearts, drained and cut in half
• 1/2 lb. shrimps, 21-25 count, peeled and sliced in half, lengthwise
• 8 oz. package cheese tortellini
• 1 bunch fresh basil, cleaned and chopped
• freshly grated parmesan cheese

LET'S COOK

Put a pot of salted water on to boil. Heat the oil in a large saute pan over a medium high burner, drop in the sausage and fry just until it’s cooked. Use a slotted spoon to remove it to a bowl. Leave the pan on the stove and add the chicken, using the rendered oils to saute it in. When the chicken is done, remove it to the bowl with the sausage and simply set it aside.

With the pan still on the stove, add and cook the onions, zucchini and summer squash. About half way through the cooking process, add the mushrooms and the garlic. Stir and saute until the vegetables are limp. Drop the tortellini in the boiling salted water and stir.

Now add the tomatoes, chili sauce, capers, and artichokes to the saute pan. Stir it all in and allow to simmer for a few minutes. Add the cooked sausage and chicken, stir it in, then spread the raw shrimp on the top. Use a spoon to fold in the shrimps, cooking them gently in the mixture for at least 5-6 minutes.

Check the tortellini to be sure it’s el dente, drain it and add it to the saute pan as well. Mix all the items gently to evenly incorporate it all together. Lastly, fold in two thirds of the chopped fresh basil. Let the whole simmer another minute or two.

Plate it up, ring each serving with some grated parmesan cheese and top with a final garnish of the remaining basil

MORE IDEAS:

Chicken breast is fine, use any type of mushrooms you favor. It’s O.K. To add a bit of diced green pepper with the other vegetables. A teaspoon of chopped fresh parsley, oregano or even thyme adds more character to this dish. And finally, when you add the shrimps, add a few fresh scallops that you’re sliced in half for even more seafood personality.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 T. olive or canola oil
• 1 medium onion, diced
• 1 C. fresh carrots, sliced
• 5 cloves sliced garlic
• sea salt and freshly ground black pepper
• 4-5 C. chicken stock
• 1/4 C. each barley and lentils

LET'S COOK

Heat the oil in a soup pot over a medium high burner, drop in the onions and carrots and cook, mixing frequently, to soften the vegetables and give them a hint of color.

Add the garlic, season with a pinch of the salt and pepper and continue to saute a few more minutes. Pour in the chicken stock, stir in the barley and lentils, bring to a boil, lower to a simmer and cook for 35-45 minutes.

Stir once in a while during the cooking process. When the cooking time has lapsed, taste the soup, adjust the seasonings and serve.

MORE IDEAS:

Adding a stalk or two of diced celery only adds more personality to this soup.

It’s always best to make any soup the day before and refrigerate it overnight. Flavors develop more fully.

FEEDS: Lots

WHAT YOU’LL NEED:

• 5 cups rolled oats
• 1 cup raw slivered almonds
• 1 cup pecans
• 1 cup walnuts
• ½ cup sesame seeds
• ½ cup sunflower seeds
• 1 cup pumpkin seeds
• ½ teaspoon sea salt
• 1/3 cup real maple syrup
• 1/3 cup honey
• 1/3 cup canola oil
• 1 1/2 cups total, raisins & apricots

LET'S COOK

Combine all ingredients except for the dried fruit. Spread out on a 2 baking sheets.

Bake at 300 degrees for 45 minutes stirring after the first 25.

Let cool and then chop the apricots and mix in the dried fruit.

Stores well in a container for weeks.

MORE IDEAS:

This recipe is best when made with organic ingredients. You may want to rough chop the nut meats you use. Use other dried fruits like dried apples, peaches or prunes.

This granola is wonderful sprinkled over yogurt and fresh fruits at breakfast. It’s also good as a snack on trips or whenever hunger strikes.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 cooked chicken breast, shredded or pulled
• 2 T. finely diced onion, red or sweet white
• 1/4 - 1/3 C. sliced black pitted olives
• 5 oz. chevre (goat) cheese
• 6 oz. jar marinated artichoke hearts, drained and chopped
• 8 medium tortilla shells
• canola oil

LET'S COOK

Mix the chicken meat, onions, olives, chevre and artichoke hearts in a bowl. Heat a saute pan over a medium high burner and drizzle with about a tablespoon of oil.

Slide in a tortilla and spread with a quarter of the chicken mix. Place another tortilla on top and press it down gently. Fry on both sides until crispy brown.

Do these one at a time, ending up with four quesadillas. Keep them warm in a low oven and when they’re all done, cut into wedges and serve.

MORE IDEAS:

The possibilities for additional ingredients include finely diced bell or jalapeno peppers, cheddar cheese instead of chevre and pulled pork in place of the chicken.

A small bag of sliced almonds adds great texture.

You might consider serving these with dipping bowls of salsa, sour cream and guacamole. Always make lots of these, they go fast.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1 medium cucumber, peeled and seeded
• 8 oz. plain yogurt
• 1 T. fresh lemon juice
• 1-2 T. chopped fresh dill
• 1 small clove crushed garlic
• sea salt and freshly grated black pepper

LET'S COOK

Grate the cucumber over a bowl using a box grater. Use your hands to squeeze out and discard as much excess moisture as you can.

Mix in the rest of the ingredients and allow to sit overnight for best results. Serve as a salad dressing over mixed greens, or on slices of tomato and avocado with greens.

MORE IDEAS:

This cool and creamy sauce is also nice when drizzled over cold sliced chicken breast. It’s even good as a dip with fresh vegetables.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1/4 C. olive oil
• 1 medium eggplant peeled and diced into 1 inch squares
• 1 green bell pepper, rough dice
• 1 medium onion, rough dice
• 5-6 cloves garlic, sliced
• 1 large ripe tomato, peeled and diced
• 1/4 C. fresh basil, chopped

LET'S COOK

Heat the olive oil in a heavy gauge pan over a medium high burner. Drop in the diced eggplant, season with a pinch of salt and pepper and begin to saute.

After about 6-7 minutes of cooking, add the peppers and the onions. Stir frequently and continue cooking for at least 8-10 minutes. Introduce the sliced garlic, stir it in well and continue cooking for 3-4 more minutes.

Next, stir in the diced, fresh tomato, lower the burner to medium high and cook another 6-8 minutes. Then, mix in the basil and simmer for at least 6-8 more minutes. Check the dish to determine if you need any additional salt and pepper and then serve.

MORE IDEAS:

It’s important to be sure that all the vegetables used in this recipe are fresh and at their peak of ripeness.

This dish is great with grilled lamb chops or pork chops.

FEEDS: 3-4

WHAT YOU’LL NEED:

• 3-4 medium russet potatoes
• 2-3 T. olive oil
• seasoned salt
• freshly ground black pepper
• 1-2 T. chopped fresh dill

LET'S COOK

Peel the potatoes and then, using a French knife, slice them into uniform french fry shapes. Drop the fries into a bowl and toss with the olive oil and a dusting of both the seasoned salt and the pepper.

Arrange on a heavy tray and place under a preheated broiler on the highest rack setting. Broil for about 5 minutes, then use a spatula to move them about. Broil another 5 minutes.

Follow the same procedure for at least 2 more 5 minutes periods of broiling totaling 20 minutes of total cooking time. Actually taste one at the end of the 20 minutes to determine if another 5 minutes is necessary.

Once the fries are tender and golden brown, remove from the broiler, dust with the chopped fresh dill and serve right away.

MORE IDEAS:

If fresh dill isn’t available, fresh chopped parsley, oregano or even rosemary will nicely accentuate the potatoes.