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Day: November 21, 2014

Pumpkin Puree How To

November 21, 2014November 21, 2014 / Ali / Leave a comment

Making pumpkin puree is a snap…If you want to know how, here is a link to my blog.  Check it out: Out Standing In The Garden

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Eggplant with Buttermilk Sauce

Serves 4 2 long eggplants 1/3 cup olive oil 1 1/2 tsp lemon thyme leaves Maldon sea salt 1 pomegranate, seeded and set aside 1 tsp za'tar Sauce 9 T. buttermilk 1/2 cup Greek yogurt 1 1/2 T. olive oil, plus extra for drizzle 1 garlic clove pinch of salt For Eggplant: Preheat oven to 200 degrees. Cut eggplant in half lengthways. Use a sharp knife to make three parallel incisions in the cut side of each eggplant piece without cutting through the skin. Place eggplant halves, cut side up on baking sheet lined with parchment paper. Brush with olive oil. Keep brushing until all oil is absorbed. Sprinkle with thyme, salt and pepper. Roast 35 minutes or until flesh is soft and browned. For Sauce: Whisk together all of the ingredients. Season to taste and keep cool till needed. Serve with buttermilk sauce over the eggplant halves with a sprinkle of za'tar and plenty of pomegranate seeds on top. Finish with a drizzle of olive oil.

Kale Salad

Bunch of Kale, torn or chopped

Process the following in Food Processor
1 jar sundried tomatoes 6-8 oz
3/4 cup cashews that have been soaked for an hour
3 garlic cloves
2 tsp salt
2 T balsamic vinegar
1/4 cup tahini
Olive Oil, if needed to help blend

Toss kale and dressing together well. I use my hands to really get it mixed well.

End of Summer Bell Salad

1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1 large green pepper, chopped
6 green onions, sliced
3 cups baby spinach
1/4 cup parsley, chopped
1/2 cup golden raisins
1/2 cup walnuts, broke
Gently mix all in a large bowl
Dressing
1/8 cup raspberry vinegar
1/4 cup olive oil
1/4 cup honey
1/4 tsp sea salt
dash of pepper
Shake until blended, pour over salad and toss

Tomatillo Grilled Cheese & Bacon Sandwich

Serves 4 to 6

4-6 Ciabatta Bread Sliced in Half
1/4 cup Butter Softened
4 oz. Sharp Cheddar Cheese Sliced Thinly
4 Large Tomatillos Husks Removed Sliced to 1/4"
8 Sliced Cooked Bacon
1/4 cup Cilantro Sprigs
6 oz. Queso Blanco Cheese

Spread a side of each bread slice with butter. Turn slices over; top with cheddar, then tomatillos, bacon, cilantro, Queso. Top with remaining bread, buttered side up. Cook on a Panini Grill or a Frying Pan until golden brown on both sides. About 7 minutes total.
Raw Tomatillos taste like green apples! Great on other sandwiches as well!
Okay, It may not be super healthy, but it is super good!

Naughty Grilled Jalapeno Wraps

Slice 6 fresh Jalapeno peppers in half, lengthwise and seed peppers.
Spread cream cheese in each to fill the peppers. Wrap with bacon and secure with a toothpick.
Place on the grill, and cook until bacon is crispy.

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