Author: Leslie Phillips

  • Tomato Bisque with Cheesy Toast Topper

    Here’s a tomato bisque recipe that brings comfort with its warm hearty flavors – an update to the classic tomato soup.

    Ingredients

    • 1 baguette, sliced into ¾-inch pieces
    • 1 Tsp Olive oil
    • ½ tsp garlic powder
    • 1-1½ cups shredded Italian cheese blend
    • Chopped fresh parsley and basil for garnish
    • Freshly ground black pepper
    • 1 cup heavy whipping cream
    • 5 large tomatoes

    Instructions

    1. Slice the 5 large tomatoes into cubes and blend in blender or food processor with 1 cup of heavy whipping cream. Pour into a medium size pan and heat on medium-low. Add black pepper to taste.
    2. Turn oven on broil and lay out sliced baguette on a cooking pan. Drizzle olive oil and garlic powder on baguette and place in oven for 1-2 minutes, or until bread is golden brown.
    3. Pour the tomato mix from the medium size pan into an oven bake friendly dish. Place toasted baguette on tomato mix. Top with cheese, parsley, and basil and put back into oven until cheese has toasted.

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  • Spicy Pickled Eggs

    Ingredients

    48 large Pastured Eggs, hard boiled and peeled
    4 cups apple cider vinegar
    1 onion, sliced
    8 habanero peppers
    7 jalapeno peppers
    2 Tbsp red pepper flakes
    5 dashes of hot sauce of choice
    2 Tbsp salt
    3 Tbsp mustard seed
    3 pinches alum
    4 Tbsp peppercorns
    5 cloves of garlic
    1 cup carrots, sliced
    1 cup cauliflower, sliced

    Instructions

    1. Combine all ingredients other than eggs in a large saucepan. Boil for 15 minutes.
    2. Put eggs in large glass jars or preferred pickling containers. Pour boiled mixture over eggs and lightly stir to distribute ingredients. If you didn’t fill the whole container, top it off with hot water.
    3. Refrigerate the spicy pickled eggs for 2 weeks. Enjoy.

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  • Roasted Beet, Mixed Berry and Lentil Salad

    A beets recipe inspired by the Organic Center.

    Ingredients

    • 6-7 small to medium beets, washed and reserved, beets scrubbed clean
    • 1 cup black lentils, picked through and rinsed
    • 3 cups water
    • 1 bay leaf
    • 1 large lemon, zest and juice
    • 1 garlic clove, grated
    • 2 tbsp. Frey Organic Sauvignon Blanc
    • 2 tbsp. Dijon
    • Kosher salt
    • Freshly cracked black pepper
    • 6 ounces blackberries, halved lengthwise
    • 6 ounces raspberries 
    • Sliced citrus
    • 1 cup roughly chopped toasted walnuts
    • 1/4 cup minced chives
    • 5 ounces soft goat cheese
    • Kale or use beet greens

    Instructions

    Preheat oven to 400F. Place the beets in foil. Tightly wrap then place on a small sheet tray for easy handling. Roast for 60-65 minutes or until easily pierced with a knife. Remove and let cool slightly.

    Once cool, peel away the skin and cut into 1/2-inch cubes. Roughly chop the beet greens. You need about 3 heaping cups. You can supplement with baby kale if needed. 

    While the beets roast, cook the lentils. Pour the lentils into a medium sauce pot. Add in the water and bay leaf then bring to a boil. Reduce to a simmer, place the lid half on, half off and cook for 20-25 minutes or until tender. Drain and rinse until the water runs clear.

    In a large bowl add the zest and juice from the lemon, grated garlic, sauvignon Blanc, Dijon and a large pinch of salt and pepper. Whisk together. Add in the cubed beets, chopped beet greens and/or baby kale, cooked lentils, blackberries, raspberries, sliced citrus, walnuts and chives. Toss together and taste for seasoning, adding more salt or pepper as needed.

    Lastly, crumble in the goat cheese and just mix to combine. Serve.

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  • Shrimp and Potato Chowder (Grain-free)

    A chowder recipe adapted from Southern Living.

    Ingredients

    • 2 tablespoons unsalted butter or coconut oil
    • 2 bunches scallions, chopped
    • 2 pounds potatoes, cut into bite-size pieces
    • 6 cups bone broth or meat stock
    • 2 teaspoons Celtic sea salt
    • 1 1/2 cups heavy cream (I prefer raw cream, or for a dairy-free option, use coconut milk)
    • 1 1/2 pounds wild shrimp

    Instructions

    1. Place the butter in a large pot over medium heat. Melt the butter and then add the onions.
    2. Cook the onions for 2 minutes, stirring occasionally.
    3. Add the potatoes, stock, and salt then bring to a simmer. Cook for about 10-15 minutes until potatoes are fork tender.
    4. Stir in the cream and cook until hot (but not boiling).
    5. Add the shrimp and cook until no longer pink, about 3-4 minutes.

  • Pasta Primavera with Beets, Radishes and Radicchio

    Beets are known for lowering blood pressure, improving heart health, and are a great source of nutrients according to the USDA National Nutrient Database.

    Image credit: Food Network

    Ingredients

    12 ounces of pasta

    Sea Salt

    2 tablespoons red vinegar

    1/2 cup virgin olive oil

    1 cup of cubed beets

    1 bunch radish, thinly sliced

    1/2 head radicchio, cored and thinly sliced

    1 red onion, sliced

    3 cloves garlic, diced

    1 cup fresh chopped basil

    1/2 cup grated ricotta cheese

    Instructions

    1. Bring noodles to boil in a pot. Reserve 1/2 cup of boiled water for later, drain the rest once noodles are tender.
    2. Whisk 3 tablespoons of olive oil, vinegar, cubed beets, 1/2 teaspoon of sea salt, radish, and radicchio.
    3. Heat remaining 5 tablespoons of olive oil in a large skillet over medium-heat. Add the red onion, garlic, sea salt, and pepper (optional).
    4. Add the pasta, basil, and 1/4 cup of ricotta cheese, and 1/4 cup of reserved cooking water to the beet mixture. Toss well to coat.

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