PASTA SAUCE W/ KALAMATA OLIVES & FRESH BASIL

• 1 28oz can crushed tomatoes 
• 1 14.5oz can diced tomatoes
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup fresh basil chiffonade 
• 1 T sugar
• 1 T balsamic vinegar
• 1 T dried tomato powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp red pepper flakes 
• 1/4 tsp black pepper

Combine all ingredients except basil and bring to a boil.  Reduce heat and simmer covered on low for 15-20 minutes. Remove from heat and add basil. Stir to combine.

RED LENTIL & POTATO CURRY

• 4 cups water
• 4 tsp Better Than Bouillon vegetable base
• 1 cup red lentils, sorted and rinsed
• 1 large red or gold potato, washed and diced
• 2 tsp curry powder
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1 14.5oz can crushed tomatoes
• juice of one lemon (about 2T)

Bring water and bouillon to a boil.  Add lentils, potatoes, curry powder, and onion powder.  Reduce heat and simmer 20-25 minutes until lentils and potatoes are tender.  Stir in crushed tomatoes and cook a few more minutes.  Remove from heat and add lemon juice.  Serve over rice or by itself.

BERBERE LENTILS W/ GREEN BEANS & POTATOES

Berbere Lentils

• 3 cups water
• 8 oz. dry red lentils
• 1/2 large yellow onion, diced
• 1 garlic clove, minced
• 1 T berberé spice
• 1 tsp piri piri spice (or red pepper flakes)
• 1 tsp salt
• 1 28-ounce can crushed tomatoes

Mix lentils with water, garlic, onion, salt and spices. Cover and bring to a boil.  Reduce heat and simmer 20 minutes.  Add the tomatoes and simmer 10 more minutes. Serve over brown rice or injera.


Green Beans & Potatoes

• 2 medium sized potatoes, peeled and diced
• 1 15 oz. can stewed tomatoes
• 1 12 oz. bag frozen cut green beans
• 1/2 large yellow onion, diced
• 1/4 cup water
• 2-3 cloves garlic, minced
• 1 serrano pepper, minced
• 1 tsp salt
• 1/2 tsp turmeric
• 1/2 tsp cumin
• juice of one lemon
  

Briefly soak potatoes in cold water and stir around to remove excess starch.  Drain and add to medium sauce pan.  Fill pan with enough water to cover potatoes and cook on high for 15 minutes until potatoes are done, but still a bit firm.  Microwave frozen green beans according to directions on packaging while the potatoes are cooking.  Drain potatoes and green beans in a colander. 

Heat large non-stick skillet. Sauté the onion and serrano in water until almost soft.  Add garlic and cook another 2-3 minutes. Stir in the seasonings and sauté for 1-2 more mnutes. Add the potatoes and green beans, and tomatoes.  Cook for 5-10 minutes over medium heat until potatoes are well done.  Remove from heat and stir in lime juice.  Add more salt if needed.

Modified from this recipe.

CORN SALSA

• 2 cups frozen corn kernels, defrosted
• 1 serrano pepper, minced
• 1 small red onion, diced fine
• 1/4 cup fresh cilantro, minced
• 2 T fresh lime juice
• 2 T apple cider vinegar
• 1/2 T sugar (optional)
• 1/2 tsp salt (optional)

Mix all ingredients together and use as perfect topping for black bean soup

SIMPLE REDUCTIONS

Gastrique

• 1/4 cup honey
• 1/2 cup apple cider vinegar
• salt & pepper

Add honey to small saucepan on med-low heat. Cook about 5 minutes until honey has darkened.  Whisk in vinegar and cook 15 more minutes until sauce has thickened to a thin syrup. Remove from heat and add a pinch of salt and pepper.  Sauce will thicken as it cools.

Balsamic Reduction

• 2 cups balsamic vinegar (I prefer Monari Federzoni brand)

Bring vinegar to a boil in saucepan then reduce heat and simmer 30-45 minutes.

Pomegranate Molasses

• 2 cups pomegranate juice

Bring juice to a boil in saucepan then reduce heat and simmer for about an hour.

HOMEMADE KETCHUP

• 1 6oz can tomato paste
• 1/2 cup white wine vinegar
• 1/2 cup brown sugar
• 1/4 cup water
• 1.5 tsp salt
• 1/4 tsp onion powder
• pinch of garlic powder, allspice, clove (optional)

Add all ingredients to saucepan and simmer about 5 minutes or so until sugar has dissolved.