peach salsa

large peach (unpeeled is my preference), cut into small pieces, about 2 cups
jalapeno finely chopped (spicier with seeds)
small red onion finely chopped, about 1/4-1/3 cup to taste
juice of large lime
1/2 c chopped fresh cilantro
1 T red wine vinegar
1-2 T extra virgin olive oil
salt and pepper to taste

Best to prepare and mix gently a couple hours before serving.

Lots of serving options:

• on a hearty tortilla chip
• add fresh mexican cheese crumbled on top
• in a grilled fish wrap with shredded cabbage and queso fresco or cotija cheese crumbled
• on grilled chicken
• by the spoonfuls

prepared by Char

finger-lickin' good ribs

dry rub:
1 c dark brown sugar or maple sugar
1 1/2 T celery salt
1 T paprika
2 tsp dry mustard
1 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
ribs of choice...baby back pork ribs are my fave
extra virgin olive oil
fave barbecue sauce

• blend dry rub ingredients together
• let stand, uncovered, mix periodically for about 2 hrs or until moisture is gone from the sugar
• cover and use when ready

• rub olive oil all over ribs
• rub the dry rub generously over both sides of the ribs
• let sit for 2 hrs in the refrigerator or overnight

• bake in an over on a rack (line the pan with foil for easier clean up), cover with foil at 350 degrees for 2-3 hours, until fork tender
• cool and refrigerate until ready to grill or prepare grill if ready to use immediately
• spread fave barbecue sauce on the ribs and grill on HIGH for a little crisp and grill flavor
• grill 3-5 minutes or until desired crispness
• ENJOY!!!

variations:  amazing on a whole chicken butterflied and grilled or beer can chicken is delicious, pork roast for pulled pork, grilled cauliflower

discovered by Char 

simply dressing made easy

1/2 c grapeseed or avocado oil (extra virgin olive oil ok but can be a little heavy)
3 T cider vinegar (Bragg's is best)
1-2 cloves minced garlic (to taste)  
1-2 tsp Kosher or sea salt and maybe more (salt is the finishing touch!)

shake it, shake it and taste....add more salt as needed

options:

• if you prefer a super zesty flavor, add another T of cider vinegar
• if you are a Mazza's salad lover....add more garlic
• can be used as a dressing or marinade for chicken
• double or triple recipe and store leftovers in the frig...stop store bought dressing--full of sugar and unhealthy stuff)
• when your oil bottle gets somewhat low, use it as your dressing bottle--eye ball ingredient amounts
• can be made days ahead of time, store in the frig, give a little time for room temp before using
• variation that is yummy....Balsamic vinegar instead of cider vinegar

created by Char's twist on creation by Mazza's

cranberry sauce with pinot noir

·       1 tablespoon vegetable oil

·       2 cups cranberries (about 8 ounces)

·       1 tablespoon minced fresh ginger

·       2 cups Pinot Noir or other dry red wine

·       1 1/2 cups sugar

·       3 tablespoons chopped crystallized ginger

·       1 teaspoon curry powder

·       Large pinch of Chinese five-spice powder

Preparation

Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, about 3 minutes. Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes. Add crystallized ginger, curry powder and five-spice powder. Season with salt and pepper. (Can be made 3 days ahead. Cover; chill.) Serve sauce cold or, if desired, rewarm over low heat, stirring often.

Yield:  Makes 2 1/2 cups

Found in BON APPÉTIT NOVEMBER 1997

simple supper....chops and cukes for 2

1 large cucumber

small sweet onion
natural apple cider vinegar

• wash cuke and thinly slice into a medium sized bowl
• thinly slice onion and add enough to taste to the bowl
• pour enough vinegar to cover about 2/3 of the cukes & onions
• add enough water to almost cover
• add several ice cubes for fast chilling
• put in the frig until ready to serve

2 lean, boneless, thick pork chops, fat trimmed
salt and pepper

• fire up your grill or broiler
• salt and pepper each chop to taste
• grill/broil on both sides 3-4 minutes or until meat is slightly firm (try to avoid overcooking)
• let chops rest for 8-10 minutes
• slice 1/4 inch slices

serve slices of chop on a plate with a pile of drained cukes & onion

enjoy this healthy, simple supper!

tomato basil soup

2 T extra virgin olive or avocado oil
2 large onions, chopped
3 celery stalks chopped
3 cloves of garlic chopped
4-28 oz can whole or crushed tomatoes
1 sweet potato peeled and coarsely chopped (or 2-3 carrots)
2 c low sodium chicken or vegetable broth
12-16 basil leaves
salt and pepper to taste

Saute oil, onions, celery and garlic for about 3 mins and then add all of the remaining ingredients.
Simmer on medium low or place in a crock pot on high for 4 hours or low for 8 hours time permitting.  Add salt and pepper to taste.  Let cool and then puree in batches.

Options:
Add almond milk or half and half for the desired consistency and to add a creamy flavor
Garnish with pesto or fresh basil
Garnish with almond slivers
Garnish with fresh parmesan cheese
Serve with parmesan breadsticks or fresh sprouted grain bread

(if in a time crunch, simmer soup on medium for about 30 minutes, carefully puree if hot, and reheat to serve)

roasted butternut squash soup

medium butternut squash
large leek

• preheat oven to 375 degrees
• peel squash, cut squash in half, remove seeds, cut in 1-2 inch pieces, place on large roasting pan
• clean leek by removing dark green part, cut leek in half top to bottom and rinse thoroughly between layers, cut in 1 inch slices, sprinkle over squash

roast until tender and slightly browned

large sweet potato

3 celery stalks

large onion

6-8 c chicken broth (bone broth or vegetable broth)

• peel and cut potato into 2-3 inch pieces
• clean celery and slice in 2 inch pieces
• clean and coarsely chop onion
• place potato, celery and onion in a large pan
• add chicken broth, 6 c to start, add more as needed, keep veggies covered

cook until all veggies are fork tender

small can of coconut milk (about 5-6 ozs)

1/2 tsp nutmeg

1/4 tsp cayenne pepper (omit, if not a fan of spice)

salt and pepper to taste

• add roasted butternut squash and leeks
• add coconut milk, nutmeg, cayenne pepper, salt and pepper

simmer 5-10 minutes to let all flavors blend

garnish options:  slivered almonds, crispy bacon pieces, fresh herb of choice ( such as cilantro or parsley)