Cooking Options & Personal Challenges

     Saint Patrick’s Day is approaching on the 17^th of March. The date pays tribute to the death of the patron saint of Ireland known as Saint Patrick. The day is a celebration of the Irish culture with dancing, parades, special foods, and a whole lot of green.

http://www.history.com/topics/st-patricks-day

     Test yourself: go vegan for one day on Saint Patrick’s Day or go vegan for a week. Let this upcoming spring break be a cruelty break. Compassion for a week may lead to compassion for a month. Self-control strengthens as the mind and body refrain from meat consumption. In truth, humans are not physically created to eat meat.

 http://www.celestialhealing.net/physicalveg3.htm

     Speaking of green, now that you have grown your own garden (hopefully), you must be wondering what you can do with all those vegetables. Here are some simple recipes I found at the website gardensalive.com. 

http://www.gardensalive.com/category/garden-recipes

 

Classic Marinara Sauce

Serves 8

Ingredients

32 organic Roma tomatoes
½ c. olive oil
½ c. fresh basil
1 ½ heads garlic
1 tbsp. Kosher salt
¼ tsp. red pepper flakes
2 tbsp. light brown sugar
1 tbsp. garlic salt
2 cans tomato paste

Directions

Cut an x at the base of each tomato. Blanch tomatoes until they soften, about 5 minutes. When cool enough to touch, peel and chop tomatoes.

Meanwhile, heat olive oil in large stockpot. Add basil, garlic, salt, and red pepper. Sauté over medium-high heat for 4 minutes. Don't let garlic brown or it will become bitter. Add tomatoes, light brown sugar, and garlic salt, and cook on medium heat for about 20 minutes. Add tomato paste.

Blend with immersion blender until sauce reaches desired texture.

Roasted New Potatoes

Serves 4

Ingredients

1 ½ pounds Red Pontiac potatoes
3 tbsp. olive oil
2 cloves garlic, finely minced
1 tbsp. fresh rosemary, finely chopped
1 tsp Kosher salt
1/2 tsp fresh ground black pepper

 

Directions

Pre-heat oven to 375°F.

Quarter potatoes. Toss with olive oil, garlic, rosemary, salt, and pepper in medium mixing bowl. Pour onto baking sheet or into baking dish. Roast for 40-50 minutes, or until golden and tender.

Guacamole

Serves 6

Ingredients

4 avocadoes
Juice of 2 limes
3 organic Roma tomatoes
½ medium Walla Walla onion
2 cloves garlic
1 organic jalapeño (remove seeds for less heat)
1 tbsp. fresh cilantro
1 tsp. garlic salt
½ tsp. cayenne pepper
½ tsp. ground cumin

Directions

Peel and dice avocadoes into 1-inch cubes, and place in large bowl. With the back of a fork or potato masher, mash avocadoes to desired consistency (or not at all). Mix in lime juice. Set aside.

Dice tomatoes and onion and add to bowl. Finely chop garlic, jalapeño, and cilantro and add to bowl. Add garlic salt, cayenne, and cumin. Gently fold all ingredients together.