Eco Recipes
GARDEN FRESH SEASONAL RECIPES OF THE MONTH
Inspired by garden fresh food.....
_______________________________________________________________________________
August 01, 2011
Farmers Market Salad
1/2 cup sprouted peas
1/2 cup sprouted pumpkin seeds
1/2 cup sprouted lentils
1 head of butterleaf lettuce
1 head of romaine lettuce
Dressing
1/4 almond seed oil
1/2 pumpkin seeds
2 lemons
1/4 cup blueberries
1/4 cup strawberries sliced
Salad Directions:
Rinse of all vegetables. In a large salad bowl add leafs of the butterleaf lettuce and romain to the salad and toss. sprouted peas, sprouted pumpkin seeds, and lentils.
Dressing Directions
In a food processor (non-electric) blend pumpkin seeds and add lemons
salt and pepper to taste.
mix in almond seed oil and slowly.
Serve in salad bowls and top with dressing squeeze lemon juice over the salad!
Serves 4-6 people
__________________________________________________________________________
October 1st, 2010
Roasted Country Harvest Soup in Pumpkin Bowls
6 tbsp. butter
1 med. onions, chopped
3 lg. garlic cloves, finely chopped
3 medium organic carrots, chopped
1 c. celery, diced
2 qts. chicken broth
2 c. cubed organic sugar pumpkins
4 parsnips, peeled & sliced
2 c. cubed organic butternut squash
3 white organic turnips, peeled & quartered
2 bay leaves
1 tsp. dried basil
1/2 tsp. dried thyme
Salt & freshly ground black pepper
3 Tbsp. Olive Oil
Makes 10 cups of soup
Directions:
Preheat oven to 400 degrees. Toss pumpkin, butternut squash, carrots, turnip, and parsnip,in a bowl and coat with olive oil and a dash of salt. Spread vegetables evenly on a baking sheet. Place in oven and roast for about 30 minutes until vegetables are tender. Meanwhile add butter to a pan and saute garlic, onions and celery until carmelized (barely turning golden brown) and add spices (salt, peper, and nutmeg), about 5-10 minutes. When Root Vegetables have roasted add them to a blender and puree them. Bring the chicken broth to boil in a 3 qt. stock pot and add roasted vegetable puree. Add 2 bay leaves and thyme and salt & peper to taste. Heat the mixture to a low simmer for about 5 minutes. Serve in Sugar Pumpkins and garnish with a rosemary sprig.
Serves 8-10 people
________________________________________________________________________
July 1, 2010
Summer Green Vegetable Scramble
5 cage free eggs
Kale from the local Farmers Market(5 leaves)
1/2 Diced Onion from the local Farmers Market
2 diced Pasilla Chiles from the local Farmers Market
15 Heirloom Orange Cherry Tomatoes from the local Farmers Market
1 Avocado from the local Farmers Market
4 Table Spoons of Olive Oil
Salt to taste
Pepper to taste
Heat your pan until hot. Add Olive oil. Lower heat. Sautee onions until translucent. Add pasilla peppers, and tomatoes and sautee for about 3 minutes. Add the pasilla chiles and sautee for 3 more minutes. In a separate bowl mix 5 eggs. Add a dash of salt and pepper. Pour into the pan with the vegetables. Once the eggs are scrambled in with the veggies serve with half an avocado.
Serves 3-5
_____________________________________________________________________________
June 1, 2010
Garden Salsa: Pico De Gallo
1 Cup of diced Onion
1/4 cup of chopped Cilantro
2 cups of Tomatoes from the vine
1 lime
1-3 Dashes of Salt
1 Dash Pepper
Mix in a large bowl the diced onion, chopped cilantro, and diced tomatoe. Add salt & pepper to taste.
Serves 6-8
______________________________________________________________________________
May 1, 2010
Garden Tomatillo Sauce
10 Organic Tomatillos
1 Tsp. Salt
1 Organic Pepper
_____________________________________________________________________________
April 1, 2010
Organic Chile Relleno Frittata
6 Cage Free Organic Eggs
4 Organic Roasted Pasilla Chiles
1/2 Cup of Shredded Organic Pepper Jack Cheese
Pre Heat Oven at 350 degrees for 10 minutes. Roast the pasilla chiles and tomatillos for 30 minutes. Sweat the pasilla chiles by putting them into a plastic bag. Take the skin off of the roasted peppers and cut into strips.
In a small mixing bowl add 6 eggs and beat for 1 minute. Add salt, pepper,
and the shredded Organic Pepper Jack Cheese, and pasilla strips.
Add the Frittata Mixture into a pan and sprinkle with cheese. Bake in the oven at 350 for 15 minutes. cool for 5 minutes
Serves 4-6
_____________________________________________________________________________
March 1, 2010
Roasted Sweet Potatoes
3 large sliced sweet potatoes
1/2 tabelspoon of salt
1/4 cup of Olive Oil
Preheat oven at 400 degrees for 10 minutes. Rub Sweet potatoes with olive oil. Sprinkle with salt. Add the sweet potatoes to a casserole dish. Roast in the oven for 30 minutes. Serve as a main or side dish.
Serves 2-4
___________________________________________________________________________
February 1, 2010
Organic quinoa with sauteed onions and bellpeppers and basil
1 cup of organic quinoa
2 cups of organic chicken broth
1 organic onion diced
1 organic bellpepper sliced
10 leaves of fresh organic basil
1/2 cup parmesan cheese
Bring chicken broth to a boil and add quinoa. After 2 minutes lower to medium heat and cover. For 10 minutes. While boiling sauté diced onion until tranlucent. Add bellpeppers and sauté until bellpeppers are soft. Add the mixture into the quinoa and cover and boil for 5 more minutes. Sprinkle parmesan cheese and garnish with a basil leaf.
Serves 4-6
© 2011 Eco Earth City Guide
southern california green living, santa barbara green guide, santa barbara green businesses, green companies, sustainable living, green weddings, santa barbara green weddings, santa barbara green wedding guide, Santa Barbara Green Directory, green resource guide, environmental impact, organic living, local resource to sustainable living, local sustainable businesses, eco footprint, eco friendly contractors, green city guide