SHARON’S DIRT BROTH

SHARON'S DIRT BROTH The animal-free chef's answer to Bone Broth! Instead of cannibalizing an animal to cure what ails me, I go to the soil and the salt of the earth! The best feel good broth I've ever had. Before - During - After. Makes 35 cups This is a lengthy process, so don't engage … Continue reading SHARON’S DIRT BROTH

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THREE GREEN STEW

THREE GREEN STEW KALE, TURNIP GREENS AND SPINACH with beets, carrots and potatoes in a creamy mustard garlic horseradish sauce! Tastes like you cooked it with salt pork! Makes 17 cups 6 c. water 16 oz. bag fresh-cut kale (remove all coarse stems from greens, even when greens are pre-cut) 16 oz. bag fresh-cut turnip greens … Continue reading THREE GREEN STEW

POTATO TURNIP CARROT MASH

POTATO TURNIP CARROT MASH with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key! Serves 8 13 med. russet potatoes, peeled and cut in half 2 turnips, the size of sm. apples, peeled and cut into quarters 1/2 lb. carrots, cut each carrot crosswise into 3 segments, then cut each segment into … Continue reading POTATO TURNIP CARROT MASH

POTATO TURNIP CARROT MASH WITH SLOPPY JOE SAUCE

POTATO TURNIP CARROT MASH with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key. Served with a Green Pepper Sloppy Joe Tomato Sauce with Kalamata olives! Makes approx. 10 cups of Mash PTC MASH: 13 med. russet potatoes, peeled and cut in half 2 turnips, the size of sm. apples, peeled and … Continue reading POTATO TURNIP CARROT MASH WITH SLOPPY JOE SAUCE

TURNIP AND CARROT MATCHSTICKS

TURNIP AND CARROT MATCHSTICKS Delicate strips of fresh turnips and carrots steamed till tender-soft, then tossed in a fresh orange glaze! Serves 6 2 c. matchstick size turnip strips, 1-1/2 inch long 2 c. matchstick size carrot strips, 1 x 1/2 inch long sea salt 3 T. margarine 1/2 c. fresh juice of orange, strained … Continue reading TURNIP AND CARROT MATCHSTICKS

WINTER VEGETABLE ROAST

WINTER VEGETABLE OVEN ROAST Carrots, potatoes, onion, turnips and cabbage oven roasted till caramelized with peanut oil, margarine, sugar and tarragon! Served with Marinated Apple And Celery Salad Serves 4 Preheat oven to 375 degrees 3 carrots, peeled and cut crosswise into 3rds, then lengthwise into halves 2 lg. baker potatoes, peeled, cut lengthwise, from … Continue reading WINTER VEGETABLE ROAST

ITALIAN GRAVY

ITALIAN GRAVY Fried peppers and onion simmered in a garlic, fennel and rosemary tomato cream gravy with fresh turnips and steamed broccoli buds. Garnished with fresh basil and lemon zest. The tomato sauce is made into gravy by the addition of puree of sweet pea! Makes 7-1/2 cups 1/3 c. transfat-free margarine 1 jumbo green … Continue reading ITALIAN GRAVY