"Nourishment with beautiful food"
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Monthly Recipe
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Hearts of Romaine with
APPLE, RED ONION AND CIDER VINAIGRETTE
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1 1/4 cup Vegetable oil
1/4 cup Apple cider vinegar
3 TBS Frozen apple juice concentrate, thawed or Apple Cider
2 TBS Minced red onion
1 3/4 tsp Salt
1/2 tsp Ground ginger
1/4 tsp Ground black pepper
Mix together dressing and set aside * double the recipe and keep in the refrigerator for later *
1 cup Thinly sliced red onion
2 Gala apples, peeled, cored, cut into 1/4-inch dice (about 1 pound)
5 Hearts of romaine lettuce torn into 2 inch pieces
3/4 cup Pecans, toasted, coarsely chopped
Mix together, drizzle with dressing and serve.
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Black Bean Chili with
Butternut Squash and Swiss Chard
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2 TBS Olive oil
1 1/2 cups Chopped onion
3 Garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 TBS Chili powder
2tsp Ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 Cups vegetable broth
1 14.5 -ounce can diced tomatoes in juice
3 cups Coarsely chopped Swiss chard leaves or 1 large can of greens
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; saute until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve. Sprinkle with chopped cilantro or red onion if desired.
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