foodie: easy, fresh tomato sauce

once again, i brought home a bushel (well, not an actual bushel -- but close!) of gorgeous, delicious tomatoes from our csa.  so, i decided to make...drum roll please...simple tomato sauce!  fresh tomato sauce is so delicious, and surprisingly simple to make.  since tomato season is in full swing, head to the farmers market, stock up, and then treat yourself to some outstanding, homemade sauce.

here's what you'll need for sauce for 4...

2 roma tomatoes, chopped
10 plum tomatoes, chopped
(or roughly 3.5 cups of tomatoes total)
4-5 garlic cloves, crushed and roughly chopped
2 shallots, minced
1 small green pepper, chopped (optional)
1/4 cup fresh herbs (i used basil and parsley)
2 tbsp olive oil
salt

1. saute the shallots, green pepper, and garlic in the bottom of a sauce pot in olive oil, until veggies are tender and caramelized.

2. as the veggies cook, chop the tomatoes, and put them in a strainer in the sink so the excess water can drain off.

3. add tomatoes, herbs, and salt (it'll take more salt than you'd think) to the veggies in the sauce pot, and simmer on low for 30 min or so.

that's it!

we enjoyed ours over brown rice with chickpeas for a gluten-free meal, but it would be fantastic over pasta or roasted veggies, too!

enjoy :-)

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foodie: rainbow chard pesto

my husband and i recently joined a csa (community supported agriculture).  basically it works like this, you pay a lump sum at the beginning of the season (which generally breaks down to $25-40/week) for fresh veggies, fruits, flowers and herbs from spring through early fall!  not only are the fresh pickins' beautiful and delicious, they force you out of your culinary rut when things like kohlrabi and rainbow chard find their way into your basket...

we were heading to an outdoor concert -- concert under the stars put on by the riverside symphonia -- last weekend, and i had offered to bring a crudite platter with hummus and pesto for dipping.  so, i decided to put some of my csa finds to good use!

vegan rainbow chard pesto

1 cup no-salt cashews
1 small bunch rainbow chard or swiss chard (csa)
1 cup basil leaves (csa)
1 tbsp garlic
juice of 1/2 a lemon
1/4 cup olive oil
1/8 cup almond milk
1 tsp salt
1/2 tsp red pepper flakes

clean chard and basil, and but everything into your food processor.  blend until a thick, creamy and relatively smooth mixture develops.  it's that simple!

enjoy with fresh veggies, on a homemade pizza, with polenta, or on a sandwich!

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foodie: apple pie "granola" (gluten-free breakfast)

ever since going gluten-free for my month long wellness experiment, i've been looking for an easy breakfast to replace my usual overnight oats (since commercial oats are often contaminated by wheat exposure).  looking for something that would offer a bit of sweetness, i developed this super simple recipe for apple pie "granola".

here's what you'll need for 2 servings...

1 apple, chopped
1/2 tbsp butter, melted
1/4 tsp vanilla
1/4 cup chopped nuts (i used pecans and walnuts)
cinnamon

preheat oven to 375 degrees

1. mix together apple, butter, vanilla, nuts and cinnamon.  spread evenly on a baking sheet.

2. bake for 20-25 min until apples are golden brown and nuts are toasted.

you can enjoy some immediately, or allow it to cool and save in the fridge for up to 4 days.  the recipe makes 2 servings.

for breakfast, i had some with almond milk and peanut butter one morning, and some with plain yogurt, unsweetened applesauce, and peanut butter (again) another day.  yum!

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foodie: herb-butter pasta

with spring officially here, i love to enjoy simple dishes that highlight the flavors of the season. herb-butter pasta is a meal i remember having often during my childhood - it’s delicious, easy to make, and very satisfying as a side or main course.

credit {here}

you'll need...

• 1 lb spaghetti or angel hair pasta, cooked
• 1/2 cup chopped herbs (thyme, basil, parsley, rosemary, etc.)
• 1 stick butter, melted
• 1 vegetable bouillon

1. cook pasta according to directions on box.

2. while pasta is cooking, melt butter in a small pot over medium heat and mix in vegetable bouillon until well combined.

3. drain pasta and return to pot. pour butter mixture over top and toss. add chopped herbs and toss again.

4. plate to serving dish and garnish with a sprig of herbs.

though this dish is perfect just as it is, feel free to add other "tastes" of spring - roasted asparagus, new potatoes, or caramelized spring onions.  or to brighten the flavors, add some fresh squeezed lemon and grated parmesan. 

bon appetit!

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