More often than not, the simplest ingredients make the best meals. Take this salad, for example. I had leftover roasted Brussels sprouts and cooked bacon in the refrigerator and some fresh blueberries on the counter. Why not combine them into a salad? After all, sweet-tart blueberries are a perfect counterpoint to savory bacon and earthy, smooth roasted sprouts. All you need is some crunchy lettuce and slightly zingy dressing for contrast, and you’ve got a simply delicious meal. And since both bacon and Brussels sprouts bake at the same temperature, you can let the oven do most of the work for you.
Bacon, Blueberry & Brussels Sprout Salad
Serves 2. Recipe can easily be doubled or tripled.
About 1/2 pound (8 ounces) bacon, preferably from pastured hogs
About 1/2 pound Brussels sprouts, outermost leaves stripped away and discarded, sprouts halved
Unrefined peanut oil OR melted ghee OR melted butter
6 to 8 large Romaine leaves, preferably organic
2 T. extra-virgin olive oil
1 T. apple cider vinegar
Sea salt and freshly cracked pepper to taste
Double handful fresh blueberries, rinsed and drained
First, bake the bacon and roast the sprouts. Preheat oven to 375F. Line a rimmed baking sheet with aluminum foil and set a wire rack on top of the foil. Lay the bacon strips out over the wire rack, spacing them equally apart. Toss the cut sprouts with a drizzle of oil and then arrange them on a baking sheet lined with parchment paper or aluminum foil.
Bake for 20 minutes or until the bacon is sizzling and dark brown but not blackening and the sprouts are golden brown. Remove both to wire racks. Lift the rack with the bacon still on it out of the sheet and pour the rendered bacon grease into a small glass jar — you can either use this to make your own tortilla chips or save it for future use. It’s spectacular for sauteing anything from chicken to veggies, or you can warm the grease until it’s liquid and then toss it with whole-grain pasta for an instant carbonara flavor. Leftover bacon can be refrigerated for up to a week and used however you’d like, from snacking to garnishing.
While the bacon and sprouts cook, rinse the Romaine and pat it dry. Coarsely chop and place in large bowl. Toss well with remaining ingredients. As soon as the bacon is cool enough to handle (it only takes a few minutes for cooked bacon to cool), cut bacon into bite-sized pieces and toss into salad. Add roasted sprouts and toss again, salting and peppering to taste. Serve immediately.
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At the risk of this looking like a really long post, I thought it would be fun to compare the classic Egg McMuffin with a DIY version that takes about 30 minutes to make and makes enough muffins for five weekday breakfasts (if you have two muffins each morning). You could whip these up Sunday afternoon and be all set for the whole week! Just grab your breakfast and go, or better yet, set aside 10 or 15 minutes to enjoy your homemade egg-and-sausage muffins with the morning paper.
I used cooked lamb sausage in these muffins, but you could opt instead for chopped ham if you’d like. And if you want to hew more closely to the McMuffin idea, toss in some freshly grated Cheddar, too. Kerrygold makes incredible Cheddars, ranging from the Dubliner to the Vintage Cheddar. Or opt for whatever cheese you have at hand that’s made with milk from grass-fed cows. Talk about a tempting and easy way to start your day!
Ingredients in an Egg McMuffin, taken directly from McDonald’s website: the English muffin (Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Wheat Flour, Yeast, Maltodextrin, Cornmeal, High Fructose Corn Syrup, Barley Malt, Wheat Gluten, Corn Flour, Rice Flour, Soybean Oil or Canola Oil, Salt, Calcium Sulfate, Calcium Propionate, Natural Flavor, Dough Conditioners (DATEM, Ascorbic Acid, Azodicarbonamide, Mono- and Tricalcium Phosphate, Enzymes), Fumaric Acid, Calcium Citrate, Citric Acid, Wheat Starch, Vitamin D Yeast, Caramel Color, Sodium Benzoate, Sorbitan Monostearate), Canadian bacon (Pork, Water, Sugar, Salt, Sodium Lactate, Sodium Phosphate, Natural Flavor, Sodium Diacetate And Sodium Nitrite), pasteurized American cheese (Milk, Cream, Water, Cheese Culture, Sodium Citrate, Salt, Citric Acid, Sodium Phosphate, Sorbic Acid, Lactic Acid, Acetic Acid, Enzymes, Sodium Pyrophosphate, Natural Flavor, Color Added, Soy Lecithin), egg, and the liquid margarine used to fry the egg (Liquid Soybean Oil and Hydrogenated Cottonseed and Soybean Oils, Partially Hydrogenated Soybean Oil, Salt, Soy Lecithin, Mono and Diglycerides, Sodium Benzoate and Potassium Sorbate, Artificial Flavor, Citric Acid, Vitamin A Palmitate, Beta Carotene).
But hey, no sense in wading through that list when you can make your own version!
Sausage & Egg Muffins
Makes 10 muffins.
1/2 lb. cooked sausage of your choice, preferably from pastured animals OR 1/2 lb. chopped ham, preferably from pastured hogs
1/2 cup buckwheat OR sorghum OR corn flour*
1/4 cup brown rice flour*
Pinch sea salt
2 eggs, preferably from free-range hens
1 cup whole milk, preferably from grass-fed cows
Preheat oven to 400F. Line 10 spots in a muffin tray with parchment-paper muffin cups. (These work FAR better than the standard paper variety, which tend to rip apart the finished muffins when you try to peel away the cups.)
In a large bowl, whisk together all ingredients. If you need to cook the sausage first, get that going while you measure out and combine the remaining ingredients. You can include the sausage drippings in the muffins if you like.
Pour batter into waiting lined cups and bake for 20 minutes at 400F. Reduce heat to 350F and continue to bake 10 minutes or until muffins look set and are turning golden brown along the sides. Let cool on a wire rack for about 5 minutes — just until they’ve cooled enough to handle — and then remove the individual cups from the tray and let them cool on the rack. If you don’t remove them somewhat promptly, moisture will accumulate underneath the bottoms of the cups, which is potentially messy. Muffins can be refrigerated for 5 days.
* These are gluten-free flours. If you’d rather make a wheat-based version, use 1/2 cup kamut, spelt, barley, or whole-wheat flour.
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To continue my mini-series on Mardi Gras cuisine, I thought I’d share my take on one of NOLA’s most famous dishes: the muffaletta. Unlike most of what you’d find on a menu featuring classic New Orleans fare, this dish is decidedly Italian rather than African or French. Think of it as the original submarine sandwich, if you will. The ingredients include Italian deli meats and cheeses (mortadella, salami, and mozzarella) along with Italian-style pickled veggies (capers, olives, and giardiniera).
Normally, the meat and cheese and veggies are layered onto foccacia- or ciabattia-style bread, but I’ve reinterpreted this ultra-savory favorite as a whole-grain pasta dish. When you make it this way, it has the added advantage of doubling as a party dish — while bread quickly gets soggy, pasta doesn’t. That means you can make this dish well in advance for any Mardi Gras festivities you have in mind. Or you can make it in advance for your weekday lunches and dinners.
To make things even easier, you can chop your choice of meat, cheese, and veggies while the pasta cooks. It’s a nearly instant and (and eminently customizable) meal!
Serves 4 to 6. This can be vegetarian or not vegetarian — vary the toppings to your liking. Figure on 2 ounces of dry pasta per serving.
Whole-grain pasta of your choice (be sure to use gluten-free pasta if you’re making a gluten-free dish)
Extra-virgin olive oil for drizzling
Your choice of cheese:
2 to 4 oz. provolone, preferably from grass-fed cows, sliced into ribbons
2 to 4 oz. mozzarella, preferably from grass-fed cows, sliced into ribbons
Your choice of pickled veggies:
Handful sliced pitted olives, either green or black (I prefer green Castelvetrano)
Several seeded pepperoncini, chopped
1 to 2 T. capers, drained
1 cup chopped and drained giardiniera (mix of pickled Italian veggies)
1 cup chopped and drained marinated artichokes
1 cup chopped and drained marinated mushrooms
Your choice of meat (optional):
2 to 4 oz. ham, preferably from pastured hogs, sliced into ribbons
2 to 4 oz. salami, preferably from pastured animals, sliced into ribbons
2 to 4 oz. mortadella, preferably from pastured animals, sliced into ribbons
Prepare the pasta according to package instructions. Toss cooked pasta with a generous splash of oil, then toss with your choice of meat, cheese, and/or veggies. Serve immediately. Leftover pasta can be refrigerated for 4 days, although it’s best to let it come to room temperature before serving.
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Tags: artichokes, capers, giardiniera, gluten-free, ham, italian, Mardi Gras, mortadella, mozzarella, muffaletta, mushrooms, New Orleans, olives, party dish, pasta salad, pepperoncini, provolone, quick meal, salami, whole grain
You just can’t go wrong with pancakes — they’re ridiculously easy to make, they’re fantastic hot off the stove, and all you have to do to recapture that slightly crisp off-the-stove texture is pop them into a toaster oven for a few minutes. (Not into the microwave, at least not unless you want to have steamed pancakes. Toaster ovens result in far better results than microwaves do 99% of the time.)
For these ‘cakes, I used a combination of savory flours — quinoa, buckwheat, and teff — and accented those hearty flavors with tangy buttermilk and sweetly smooth squash. You can use any mashed winter squash you like, from canned pumpkin to freshly roasted and pureed acorn squash. Likewise, if you don’t have buttermilk, just stir fresh lemon juice into whole milk to get a similar flavor.
Quinoa Buttermilk Pancakes
Makes 12 pancakes.
1/2 cup quinoa flour*
1/2 cup teff flour*
1/2 cup buckwheat flour*
1 tsp. baking powder
1/2 tsp. baking soda
Dash of sea salt
1 cup whole-milk buttermilk, preferably from grass-fed cows, OR 1 cup whole milk with the juice of 1/4 lemon stirred in
1 cup cooked and mashed winter squash (pumpkin, acorn, butternut, buttercup, whichever you prefer)
3 eggs, preferably from free-range hens
Ghee or butter for cooking
In a large bowl, whisk together flours, baking powder and soda, and salt. Make a well in the center and whisk in remaining ingredients.
Melt the ghee in a large skillet over medium heat. Add pancake batter to the pan in 1/4 cupfuls, cooking as many as you can at once without making them run into each other (you’ll probably be able to fit 3 or 4 into the skillet at the same time). Cook for about 4 minutes or until little bubbles are starting to form on the top and the bottom is golden brown when you slide a spatula underneath to peek at it. Flip and cook another 2 to 3 minutes or until both sides are golden brown. Remove to a wire rack.
Repeat with remaining batter, adding fresh ghee to the skillet for each batch. You’ll probably have to reduce the heat to medium-low as the stove gets hotter — that way, you won’t burn your ‘cakes. Any leftover cakes can be refrigerated for 5 days. Reheat in a toaster oven.
* These are gluten-free flours. If you’d prefer to make wheat-based pancakes, use a total of 1 1/2 cups kamut, spelt, barley, or whole-wheat flour.
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We might be stuck in the doldrums of one of the snowiest winters on record (Detroit is stuck in the fifth-snowiest season since 1880, and it ain’t over yet!), but it’s February, and depending where you are in the world, you might be in a Mardi Gras or carnevale or Fasching kind of mood. And no matter which one you celebrate, a big part of the festivities is the food. Enter gumbo, a traditional recipe from New Orleans and a Mardi Gras classic. It’s also a heartwarming kind of soup to serve on a cold winter day.
You can make gumbo with a variety of ingredients — chicken, andouille sauage, seafood, or strictly veggies — but the signature Holy Trinity of ingredients needs to be there (that’s celery, onions, and bell peppers), and most people would argue that okra needs to be in the mix, too. After all, “gumbo” means okra in the Bantu language, and the dish has its origins in Africa.
Okra also has the ability to thicken the soup, although some versions of gumbo achieve a similar effect by using a roux or filé powder instead. The latter is the ground leaves of the sassafras tree, which is the same tree that root beer was traditionally made of … although as the name would suggest, root beer is made from the root (or bark) of the sassafras tree rather than its leaves.
For my version of gumbo, I added crab and corn, and I included okra. Letting the rice cook in the gumbo also thickens it as the starch from the rice is released into the soup. Just be sure to keep an eye on it and add more broth or water if needed — there is such a thing as too-thick gumbo.
Crab & Corn Gumbo
Serves 4 to 6.
Butter or ghee for cooking, preferably from grass-fed cows
1 medium yellow onion, chopped
1 green/red bell pepper, stem and seeds only, chopped
4 stalks celery, trimmed and chopped
6 cups seafood OR vegetable broth, divided
15 oz. diced canned tomatoes, preferably from a BPA-free can
2 bay leaves
2 tsp. thyme
2 tsp. basil
1 tsp. sage
2 tsp. oregano
1/2 cup short-grain brown rice
8 oz. cut fresh or frozen okra
2 cups frozen corn, preferably organic
12 oz. lump crab meat, drained
Fresh chopped parsley for garnish (optional)
Melt a generous knob of butter or ghee in a large soup pot over medium heat. Stir in onion, bell pepper, and celery. Saute for 5 minutes or until veggies are softened. Add broth, tomatoes, herbs, Aleppo, and rice. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
Increase heat to medium. Stir in okra, corn, crab, and remaining 2 cups broth. As soon as the gumbo comes to a boil, reduce heat to medium-low and continue cooking for another 10 minutes or until rice has reached desired tenderness. If desired, garnish with parsley when serving. Leftover gumbo can be refrigerated for 4 days.
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So a fig walks into a bar and says to the walnut, “Hey, do you have any cinnamon?” …No, just kidding — I’m not going to attempt a culinary joke here. But I did recently come up with a satisfying breakfast bar that I wanted to share with you, and its main ingredients are walnuts, figs, and cinnamon. In addition to being tasty, walnuts have more of those helpful anti-inflammatory omega-3 fats than any other nut, so I thought they’d be a great way to get the day started, and the figs and cinnamon provide natural sweetness. If you’d like your bars to be sweeter, you can add more figs to the topping and also include some in the crust itself.
I opted for dried Smyrna figs, which are the light-brown figs often sold in round clear packaging or in bags in the dried fruit/nut aisle. They’re milder in flavor and seem to have a natural caramel aspect to their sweetness. Or you could just as easily use Black Mission figs if those are your favorite. Fresh figs would make the topping too watery, though, so stick with whatever dried fig variety you like best. Just be sure to trim away the tough little stems.
Another great feature of these bars is that you can make them entirely in a food processor — no bowls or spoons required! Just blend the crust, bake the crust, then blend and bake the topping. Simple and tasty.
Walnut-Fig Breakfast Bar
Makes an 8″x8″ pan.
For the crust:
1 stick butter, chilled, preferably from grass-fed cows
5 oz. (1 1/4 cups) walnut halves
1/4 cup rolled oats (be sure to use gluten-free oats if you’re making gluten-free bars)
6 dried figs, stems cut off (optional)
For the topping:
12 dried figs, stems cut off
4 eggs, preferably from free-range hens
1 tsp. cinnamon
2 tsp. vanilla
1/2 cup walnut halves
Preheat oven to 300F. Set out an 8″x8″ glass baking pan.
Cut the butter into rough chunks and drop into food processor. Add walnuts, oats, and figs if using. Process just until you have a mostly smooth mixture, occasionally stopping to scrape down the sides. Use a spatula to smooth into the bottom of the glass pan. Bake for 20 minutes. Remove from oven and increase heat to 350F.
While the crust bakes, make the topping by placing all ingredients in the processor and blending until the walnuts are small pieces. (No need to be completely smooth.) Pour onto baked crust and bake 25 minutes or until top is turning golden and the sides are starting to pull away from the pan. Let cool on wire rack before cutting into the bars. Leftovers can be refrigerated for 7 days, so you can enjoy breakfast bars all week long.
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Lately, I’ve had Basque cuisine on the brain, probably because I recently rediscovered the joy of unfiltered, unpasteurized, bone-dry, faintly barnyard-ish Basque hard cider. I had it once in a Basque restaurant in Madrid and thoroughly enjoyed its unique flavor and utter crispness. It was the ideal beverage for what I ordered: fresh anchovies and lots of garlic sauteed in extra-virgin olive oil, garnished with just a hint of crushed hot peppers. Elegant simplicity. The fact that the waiter served the cider in the traditional manner (pouring it from shoulder-height out of a white ceramic ewer into my waiting glass) made it even more deliciously memorable.
Imagine my delight when I found not one but a half-dozen Basque ciders at one of my favorite local grocers! (Holiday Market, for my fellow Metro Detroiters.) I promptly brought the bottle home and started browsing through Basque cookbooks in search of dishes to go with my cider. One recipe I came across particularly intrigued me: lettuce patties. Whoever heard of patties made of lettuce? Meat, yes, beans, yes; lettuce, no. Interesting. Would they hold together?
They did, with the help of almond flour and corn flour, which I decided to add to the basic ingredients of lettuce and egg. I also found that I needed to add salt. The resulting patties taste a bit like cornbread, especially if you fry them in butter or ghee, but they have a more patty-ish texture. The fact that they’re not overly flavorful on their own makes the patties ideal to serve with savory items like P’tit Basque sheep’s-milk cheese, herbed olives, cured ham, or — as I’ve done here — boquerones, which are pickled anchovies. You’ll find all of those savory nibbles at tapas bars across Spain. If you’re in the Basque region, look for a pinxtos bar. Maybe they’ll even have lettuce patties!
Makes about 6 patties.
1 head green leaf lettuce
1 egg, preferably from free-range hens
1/2 tsp. sea salt
Butter or ghee for cooking, preferably from grass-fed cows
Remove outer lettuce leaves from head and discard. Trim away end. Tear off leaves, rinse under cool running water, and pat dry. Tear into rough pieces.
Fill a medium pot halfway with water and bring to a boil. Submerge lettuce in water, reduce heat to medium, and simmer uncovered for 5 minutes. Remove from heat and fill with cold water to cool the lettuce. Tilt pot just enough to let the water spill out, then fill again with cold water. By now, you should be able to comfortably handle the lettuce.
In handfuls, squeeze the lettuce as dry as you can. Add to a medium bowl. Stir in egg and equal parts almond and corn flour, starting with 1/4 cup of each, and add salt. Mix and see if the mixture is dry enough to shape into patties. If it’s still too wet, add a tablespoon each of the flours. Mix again. Shape into patties about 3″ across, first forming a ball and then flattening it into a rough patty between your hands. Set aside.
Melt butter in a large skillet over medium heat. Add as many patties as the skillet will comfortably hold, bearing in mind that you’ll need to flip them. Gently press down on each patty with a spatula to flatten it out a little more. Cook for 3 to 4 minutes on each side or until both sides are golden brown.
Serve immediately with one of the savory tapas mentioned above. Leftover patties can be refrigerated for 5 days. They’re best rewarmed in a skillet over medium-low heat.
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Ah, the humble cheese ball. Is any other American staple as festive and …. well … cheesy? And how did the cheese ball come to mean “Welcome to the party!”? It’s an odd tradition indeed, and one we usually only roll out (pun intended) during the holiday season. But despite being a little ridiculous, the cheese ball is a useful party food — it’s much less messy than dip, but it has that same spirit-of-sharing appeal. And, as it turns out, it’s ridiculously simple to make your own cheese ball. While I can’t tell you how cheese balls came to be popular party centerpieces, I can tell you how to craft your own using whatever cheese you like. All you need is a sturdy blender/food processor and an ice cream scoop.
Blue Cheese & Cashew Ball
Start with equal amounts of raw cashews and blue cheese OR any soft-textured cheese you like, such as soft goat cheese, Brie, or feta. If you have 4 ounces of cheese, use 4 ounces of cashews. Place the cashews in a small bowl and cover with cool water. Let soak overnight.
Drain the cashews well, then place them in a blender/food processor with the blue cheese. (Note: I used Point Reyes blue cheese from California. It’s peppery and very full-flavored since it’s made with raw milk from grass-fed cows. Since the cheese and cashews in my cheese ball are both raw, this is technically a raw dish, although many raw foodists are also vegans, and cheese is obviously not a vegan ingredient.)
Blend until thoroughly combined, pausing occasionally to scrape down the sides of the bowl with a spatula. If you’d like to add herbs, spices, or citrus zest to your cheese ball to create different flavors, add them now, then blend and taste to see if you’d like to add any more. Scoop the blended cashews and cheese onto a plate, then use an ice cream scoop to re-scoop the mixture into a firm ball.
Place on a pretty serving plate or cutting board and sprinkle with freshly ground pepper. Serve with raw veggies or crackers. Your cheese ball can be refrigerated for 4 days.
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We may be getting a reprieve from the snow — no flakes on the horizon! — but it’s still cold outside, and when it’s cold outside, it’s time to make stew inside. Not only will your entire house be scented with a fragrance best described as Simmering Stew Cozy, stews are one-pot, easy-clean-up meals. They’re also a bargain deal since they’re a great way to use any leftover ingredients loitering in your fridge and pantry.
Since allowing stew to simmer for a while deepens the flavors of those miscellaneous ingredients, you can garnish your stew with meat and know that a little high-quality meat will go a long way. No need to use a pound of low-quality cheap sausage when you can use a single link of top-notch sausage made with pastured meat and wind up with a richly flavored stew! For this pot, I used a quarter-pound link of chorizo made with pastured pork, but use whatever type of sausage you like best: bratwurst, Italian sausage, merguez, even breakfast links. Just that one link of sausage adds to the heartiness of the red beans and curly spinach. This stew freezes well, too, so you might want to make extra for an especially snowy day.
Sausage, Red Bean & Spinach Stew
1 yellow onion, chopped
6 cloves garlic, chopped
1 fresh sausage link (about 1/4 pound) of your choice, preferably made with grass-fed meat; I used chorizo
15 oz. red beans, preferably from a BPA-free can
15 oz. diced tomatoes
2 cups* chicken broth, preferably made with free-range chickens
1 T. thyme
1 T. oregano
Several handfuls curly spinach
Sea salt to taste
Pinch of cayenne for heat (optional)
Melt a knob of butter in a large soup pot over medium heat. Stir in onion and cook 4 minutes or until softened. Add garlic and sausage, stirring to break up the sausage, and cook another 3 minutes or just until sausage is starting to brown. Stir in beans (if it’s a BPA-free can, add the liquid, too), tomatoes, broth, and herbs. Bring to a brief boil, then reduce to medium-low and simmer for 15 minutes.
Stir in the spinach and continue to simmer for another 10 to 15 minutes or until the spinach is soft. If the stew looks too thick for your liking at any point, add more broth. (If you have leftovers and the stew is too thick upon reheating, the same reasoning applies: just add more broth.) Salt and pepper to taste if desired.
Serve immediately. Leftovers can be refrigerated for 4 days or frozen for 2 months.
* If you’d like more of a soup than a stew, use 3 to 4 cups of broth.
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Fortunately, the list of “umami” ingredients is long: aged cheeses, fermented soy products like miso, dry red wine, mushrooms, tomatoes, fish sauce (which is far tastier than it sounds when used sparingly), cured meats (bacon!), seaweed, even nutritional yeast. And anchovies. We can’t forget about those! Not only are they rich in umami — which provides a kick of extra savoriness, that I-want-more aspect of well-aged Parmesan — anchovies are also an excellent source of anti-inflammatory omega-3s, plus they’re sustainable, inexpensive, and readily available. Time to use anchovies in more than Caesar salad dressing! (And before you knock anchovies, know that they are the key ingredient in Worcestershire sauce. Yup. You like anchovies and didn’t even know it.)
I included both mushrooms and anchovies to make this marinara sauce extra-savory. Seeing as tomatoes are another source of umami, you’ve got a natural trifecta of flavors to toss with your whole-grain pasta. Like all tomato-based sauces, it’s even better the next day, so feel free to make extra sauce! You can freeze it, too, although the mushrooms won’t have quite the same texture after you’ve thawed them.
Marinara with Mushrooms, Carrots & Anchovies
Serves 2 for dinner or 4 for lunch. Double or triple the recipe as you like.
1 yellow onion, chopped
2 carrots, chopped, preferably organic and unpeeled (just trim away the ends)
8 to 12 oz. button or cremini mushrooms (depending on how much you like mushrooms; I like them a lot), trimmed and sliced
15 oz. diced tomatoes
2 T. dried Italian herbs (generally a mixture of rosemary, marjoram, basil, thyme, oregano, and/or sage)
4 tinned anchovies
Several handfuls fresh curly spinach
2 servings of your favorite whole-grain pasta (be sure to use gluten-free pasta if you’re making a gluten-free dish)
Melt a generous pat of butter in a medium skillet over medium heat. Add onion, carrots, and mushrooms and cook, stirring occasionally, for 8 to 10 minutes or until onions are translucent, carrots are softened, and the mushrooms have shrunk to half their former size. Stir in the tomatoes, herbs, and anchovies. Reduce heat to medium-low and let simmer for 10 minutes. This would be a good time to make your pasta — then it’ll be freshly cooked and ready for the sauce.
Stir in the spinach and cook through for another 2 minutes or until the spinach is wilted. Toss well with cooked pasta and serve. Any leftover sauce can be refrigerated for 5 days or frozen for 3 months.
This sauce also works well on pizzas, in lasagnas, and with anything else you’d normally serve with marinara sauce.
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