AFC Tomato Mushroom Chick’n Marsala

AFC TOMATO MUSHROOM CHICK'N MARSALA Great dish all the way around for a great occasion: Father's Day. Yes it's time-consuming and complicated, not difficult, but once a year, any year, so-o-o special!! Lemon flavored baby rigatoni topped with marsala marinara, sauteed marsala vegan chick'n,  three-mushroom marsala gravy and finally macadamia nut, basil and garlic topping! … Continue reading AFC Tomato Mushroom Chick’n Marsala

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ROASTED BEET BLACK CHERRY YOGURT

ROASTED BEET BLACK CHERRY YOGURT Who says you can't have veggies for breakfast? Put roasted beet cubes in black cherry yogurt with prunes, fresh basil and almond crumbles and you have a complete meal - a lovely way to get you started on your day! Serves 2 2 sm. containers (5.3 oz. ea.) Black Cherry … Continue reading ROASTED BEET BLACK CHERRY YOGURT

WHITE BALSAMIC BASIL SAUCE

WHITE BALSAMIC BASIL SAUCE A special sauce for savory or sweet dishes! Served cold! Makes 2-1/3 cup dressing 1/4 c. fresh lemon squeeze 1/4 c. White Balsamic Glaze 1/2 c. Tofutti Better Than Cream Cheese 12 oz. container Tofutti Better Than Sour Cream 1/4 t. sea salt 12 lg. fresh basil leaves, coarsely cut In … Continue reading WHITE BALSAMIC BASIL SAUCE

FRUIT SALAD DESSERT

FRUIT SALAD DESSERT Canned pineapple tidbits, baby red grapes, fresh orange segments and banana tossed with a brown sugar sweetened veg whipped cream and fresh basil. Topped with orange zest, nutmeg, more basil and a sprinkling of freshly ground sea salt! A refreshing way to end a meal, or serve as the fruit and the … Continue reading FRUIT SALAD DESSERT

BOURBON BAKED BEAN SALSA

BOURBON BAKED BEAN SALSA An American slant to Mexican bean salsa. Bourbon Baked Beans mixed with caramelized peppers and onion and pineapple salsa. Seasoned with fresh basil and mint! Serve with your favorite tortilla chips! Makes 7 cups 2 T. corn oil 1/2 lg. sweet onion, peeled and diced into 3/8 inch squares salt and … Continue reading BOURBON BAKED BEAN SALSA

BABY PORTOBELLO CHILI

BABY PORTOBELLO CHILI Sauteed baby Portobello mushrooms, sweet onion and green, sweet red, Anaheim and habenero peppers. Combined with kidney and pinto beans and simmered in a garlic, chili and fresh basil and parsley cocoa-flavored tomato sauce! Makes 13 cups 1/4 c. extra virgin olive oil 14 oz. fresh baby Portobello mushrooms, quartered 1 lg. … Continue reading BABY PORTOBELLO CHILI

GREEK OLIVE WALNUT PESTO

GREEK OLIVE WALNUT PESTO  A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider!  Makes 3-2/3 cups   1/4 c. extra virgin olive oil juice of 1 lemon, strained 1 c. walnut halves 4 c. lightly packed fresh basil leaves, finely chopped 1/2 c. apple cider 5 fresh garlic cloves, … Continue reading GREEK OLIVE WALNUT PESTO

LATE HARVEST TOMATO SALAD

LATE HARVEST TOMATO SALAD How could something so simple, so easy, taste this good? During the winter months when tomatoes are not as good, this is a great way to make them taste better! Makes about 4 cups 2 extra lg. ripe, juicy slicing tomatoes, cored and cut into 1/2-3/4 inch cubes 3 T. light brown … Continue reading LATE HARVEST TOMATO SALAD

FRESH BASIL GARLIC SALAD DRESSING

FRESH BASIL GARLIC SALAD DRESSING with olive oil, pecans and maple syrup! Serve over fresh green salad of choice! Tastes like Caesar! Makes 2 cups 1/2 c. olive oil 2-3 fresh garlic cloves, peeled and coarsely chopped 1/2 c. pecan halves 1 c. firmly packed fresh basil leaves, finely chopped 3/4 c. white vinegar 1/3 … Continue reading FRESH BASIL GARLIC SALAD DRESSING

PINE NUT PESTO RISOTTO

PINE NUT PESTO RISOTTO Pine nuts blended with fresh basil, garlic, coconut milk, extra virgin olive and a little Grade A maple syrup. Combined with long grain golden rice, steamed zucchini sticks and fresh ripe tomatoes. Elegant! Makes 11 cups Make pesto first: 13.5 oz. can coconut milk (I used Goya brand) 2 c. firmly … Continue reading PINE NUT PESTO RISOTTO

GREEK OLIVE FRUIT SALAD

GREEK OLIVE FRUIT SALAD The Greeks know more than any other culture the taste of the 'game' (the lamb) in the Kalamata olive. Pungent sweet, salty, acrid, fatty, chewy and tender at the same time. It's all there - in a plant. Red and green grapes, cantaloupe, apple, pecans enveloped in the perfect sauce that … Continue reading GREEK OLIVE FRUIT SALAD