From the Earth

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Tomato Gazpacho

  • 4 lg ripe Heirloom tomato, red
  • 4-6 Persian Cucumbers
  • 2 celery stalks
  • 6-8 garlic cloves
  • 1 jalapeño
  • 2 red bell pepper
  • 2 tbsp olive oil
  • 2 tbsp Red Wine vinegar
  • Salt & pepper
  • 1/4 c chopped cilantro or parsley

Place all ingredients in blender and blend until smooth. Season with salt & pepper plus olive oil & vinegar.

Variations/Additions:

  • Remove celery and add 2 ears of corn. Plus use 2 yellow bell peppers.
  • Add 1 avocado if you like it more creamy.
  • Remove celery and add 2 cups watermelon, plus juice of 2 limes.

Fettuccine with Creamy Butternut Squash Sauce

  • 4c butternut squash
  • 2c almond milk
  • 2 tbsp arrowroot
  • 2 tbsp olive oil
  • 2c onion
  • 4 cloves, garlic

  • 1 tsp fresh rosemary
  • 2 tsp fresh savory
  • 2 tsp fresh basil
  • 1 tsp salt
  • 2 tsp coconut sugar
  • 16 oz whole grain pasta

  1. Roast butternut squash until fork tender. Remove and dice into cubes.
  2. In a large saucepan add squash, almond milk, arrowroot, whisk until smooth(ish).
  3. Heat olive oil and saute onions and garlic until golden brown. Add in herbs, salt and coconut sugar and cook for a few minutes.
  4. Cook pasta and reserve 1 cup of liquid.
  5. Transfer squash and onion mixture into a  food processor or blender. Blend until very smooth. Adjust consistency with pasta water if needed.
  6. Adjust seasoning to taste.

Crimini mushrooms and fresh sage:

  • 16 oz crimini mushrooms, sliced
  • 4-6 fresh sage leaves, chopped
  • olive oil
  1. In a medium skillet heat oil and saute mushrooms until golden brown and most of the moisture is evaporated. Add in sage leaves and cook until fragrant.
  2. Serve over fettuccine.