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Recipes

Caponata (Italian Eggplant Salad)
Serves 8-10 as an appetizer

Ingredients:
2-3 tablespoons extra virgin olive oil
1 large eggplant, diced
1 cup diced onion
1 cup diced red or green pepper (or a combination of both)
1 cup diced celery
1 can black olives, diced
1 can tomato paste mixed with enough water to make 1 cup
1/3 cup red wine vinegar
2 teaspoons sugar
1/2 teaspoon sea salt (or to taste)

Procedure:
1. Heat large fry pan over medium heat.
2. Add olive oil and eggplant. Coat eggplant with olive oil and let simmer for 10 minutes. (You may need to add more olive oil, as the eggplant readily soaks it up.)
3. Add onion, peppers and celery and cook for another 10 minutes or so (until celery is nice and soft).
4. Add olives, tomato paste, vinegar, sugar and salt.
5. Simmer for another 10 minutes.
6. Season to taste.
7. Allow Caponata to cool. Refrigerate several hours for flavors to blend.
8. Serve room temperature with crackers or toast points.

Butternut Squash Risotto
Yields 4-6 servings

Ingredients:
1 small butternut squash, peeled and cut into 1 inch cubes
Extra virgin olive oil, butter, ghee, or coconut oil
Sea salt
Pepper

Procedure:
1. Preheat oven to 400 and line a baking sheet with foil or unbleached parchment paper.
2. Toss squash with oil, salt and pepper 3. Roast until tender, about 40 minutes.

Risotto ingredients:
1- 2 Tablespoons extra virgin olive oil
1 medium onion, cut into small dice
1 cup Arborio rice
1/4 cup dry white wine
4- 6 cups simmering hot stock (vegetable or chicken) or hot water
1/4 cup grated parmesan cheese
Sea salt
Sage leaves for garnish (optional)
Toasted and salted pumpkin seeds for garnish (optional)

Procedure:
1. Heat large sauté pan over medium heat.
2. Add olive oil and onion. Cook until onion is translucent, about 10 minutes.
3. Add rice. Stir to coat with oil for a few minutes.
4. Add wine and stir it in until all is absorbed.
5. Add 1/3 cup stock and stir until it is absorbed (the rice should stay wet, but not be completely covered by the broth).
6. Continue this process until the rice is creamy (about 15- 20 minutes).
7. Stir in roasted butternut squash and parmesan cheese. Season with salt.
8. Stir in one more ladle of stock. Cover pot and set it off heat for 5 minutes.
9. Place risotto in a serving bowl and garnish with sage leaves and pumpkin seeds.

Variations: you can cook butternut squash directly in the risotto. To do so, add your squash cubes to the pan after your onion has cooked. Cook the squash another 5- 10 minutes until they begin to soften. Then add your rice and proceed with the recipe.

Resources

www.localharvest.org
www.farmtocity.com
www.buylocalpa.org
www.pasafarming.org
www.csacenter.org
www.maysiesfarm.org

Information on nutrition and access to REAL FOODS:

www.westonaprice.org
www.celtic-seasalt.com
www.tropicaltraditions.com
www.bodyecologydiet.com
www.mercola.com
www.seedsofdeception.com
www.centerforfoodsafety.org
www.organicconsumers.org
www.eatwild.com
www.realmilk.com
www.organicpastures.com
www.wildernessfamilynaturals.com

Recommended Reading

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon with with Mary Enig
Eat Fat, Lose Fat by Sally Fallon
The Whole Soy Story: The Dark Side of America's Favorite Health Food by Kaayla T. Daniel, PhD, CCN
Harvest for Hope, A Guide to Mindful Eating by Jane Goodall, Gary McAvoy and Gail Hudson
Seeds Of Deception" Exposing Industry and Government Lies About the Safety of the Genetically Engineered Foods You're Eating by Jeffrey M. Smith
The Good Fat Cookbook by Fran McCullough
The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan
Fast Food Nation by Eric Schlosser
On Food And Cooking: The Science and Lore of the Kitchen by Harold McGee
The Grassfed Gourmet Cookbook: Healthy Cooking & Good Living with Pasture-Raised Food by Shannon Hayes