Posts Tagged ‘recipes’

Fresh Tomato Sauce

We’ve had a great bumper crop of tomato’s this year, so I pulled this recipe out of my files.  We’ve made it every summer for a number of years now and it’s always a treat.


• 6 tlbs. Organic Olive Oil

• 1 medium organic Onion cut into 1/4-inch slices

• 1 medium organic carrot, peeled and cut into 1/4-inch thick slices

• Celtic salt or sea salt and fresh cracked organic pepper to taste

• Hot Pepper flakes to taste (optional)

• 5 cloves organic garlic, chopped

• 4 pounds ripe, fragrant organic heirloom tomatoes, cored and cut into 1/2-inch wedges

• 1/4 C chopped organic Basil


Heat large Dutch oven or heavy bottomed saucepan over medium heat.

Add 3 tablespoons of the olive oil, the onion, and carrot and season with a pinch of salt and red pepper flakes. Cover and gently cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

Add the garlic and cook for 1 minute, then add the tomatoes and stir to combine. Cover again and cook, stirring occasionally, until the tomatoes are very juicy, 10-15 minutes. Uncover and continue to cook over medium heat, stirring occasionally for 30 minutes.

Add the basil and cook 5 minutes more. Stir in remaining Olive Oil. Taste and adjust seasoning with salt and pepper if necessary. If it’s too acidic, you can add a pinch of rapadura, if it’s too sweet a drop of red wine vinegar.

If you would like a thicker sauce cook down until it reaches the desired consistency.

Serve over any type of pasta – we use organic whole wheat or organic rice pasta –  and enjoy!

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Broccoli Quiche

In my search for recipes to use the wonderful eggs we get from our chickens, I came across a recipe I used to make years ago, Broccoli Quiche.  It’s still delicious and very easy to make. You can use a frozen pie crust or make your own.


2 tablespoons organic butter

1 organic onion, minced

1 teaspoon minced garlic

2 cups chopped fresh organic broccoli

1 (9 inch) unbaked pie crust

1 1/2 cups shredded raw milk cheese, whatever you like: Swiss, Cheddar, etc

4 pastured eggs, well beaten

1 1/2 cups raw, whole milk

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon organic butter, melted


1. Preheat oven to 350 degrees F.

2. Over medium-low heat melt butter in a large saucepan. Add onions,

garlic and broccoli. Cook slowly, stirring occasionally until the

vegetables are soft. Spoon vegetables into crust and sprinkle with


3. Combine eggs and milk. Season with salt and pepper. Stir in melted

butter. Pour egg mixture over vegetables and cheese.

  1. 4.Bake in preheated oven for 30 minutess, or until center has set. It can take up to an hour.


Prep Time: 20 Minutes

Cook Time: 30Minutes

Servings: 6

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Asian Spiced Kedgeree

This is one of our favorite ways to eat salmon.  You can serve more people on a smaller portion of fish, and if there are leftovers it really is a wonderful breakfast.  The recipe is from Nigella Lawson.

Makes 6 servings


2 1/4 cups cold water, for poaching the fish

2 lime leaves, torn into pieces

4 salmon fillets (approximately 1-inch thick), preferably organic, skinned (about 1 1/2 pounds in total)

3 tablespoons unsalted butter

1 teaspoon olive oil

1 onion finely chopped

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

1 cup basmati rice – you can use brown or white basmati, organic of course. 🙂

3 hard-boiled eggs, quartered

3 tablespoons chopped cilantro leaves, plus more, for garnish

1 lime, zested and juiced plus lime segments, for garnish

Fish sauce, to taste (recommended: nam pla)


Preheat the oven to 425 degrees F.

This is because the easiest way to poach salmon for this dish is to do it in the oven. So: pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan.

Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices. Add the rice and stir with a wooden spoon so that it’s all well coated. There’s not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked.

Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes.

At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture from the rice. It is also the best way to let the rice stand without getting sticky or cold, which is useful when you’ve got a few friends and a few dishes to keep your eye on.

Just before you want to eat, drain off any extra liquid that’s collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce. Stir gently to mix – I use a couple of wooden paddles or spatulas – and taste to see if you want any more lime juice or fish sauce. Sprinkle over the zest from the 2 juiced halves of the lime and serve. I love it served just as it is in the roasting dish, but if you want to, and I often do (consistency is a requirement of a recipe but not of a cook), decant into large plate before you add the lime zest, then surround with lime segments and add the zest and a small handful of freshly chopped cilantro.

This is one of those rare dishes that manages to be comforting and light at the same time. And – should you have leftovers, which I wouldn’t count on – it’s heavenly eaten, as all leftovers demand to be, standing up, straight from the fridge.


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