Tools required: Immersion blender
1 slice bacon
Chicken juices reserved from Mediterranean Chicken recipe
Dried oregano and rosemary to taste
2 Tb mashed cauliflower (for use as thickener)
Salt and pepper to taste
In pan, cook the bacon – it adds wonderful flavor.
Remove the cooked bacon, but keep the grease (this is what we’re after anyway – feel free to snack on the bacon).
In the bacon grease, cook chicken giblets and remove from pan for more snacks (this step deepens the flavor of the gravy).
Now, add the chicken juices reserved from the roasted chicken and stir.
Add a tsp each of oregano and rosemary if you like.
Once combined, pour into your 2 cup measure along with 2 Tb mashed cauliflower.
Blend with immersion blender until you reach a gravy consistency (you may need to add more mashed cauliflower to reach your desired texture).
Add salt and pepper to taste.
Pour liberally over EVERYTHING. Seriously, this is delicious.
A yummy variation on your standard hamburger. Taken straight from the allrecipes.com site, but we used sprouted buns instead of pita bread.
1 pound ground lamb
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano
1 tablespoon garlic, chopped
1 teaspoon sherry
1 teaspoon white wine vinegar
1 teaspoon molasses
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces feta cheese, crumbled
We found this recipe on www.vegetariantimes.com, but for the life of us we can’t get back to it or find it again.
3 cups cooked white beans OR 2 cans white beans, drained and rinsed
1 recipe rajas
2 cups stock (vegetarian or chicken)
2 tablespoons dried oregano
1 teaspoon ground cumin
1 cup fresh (or frozen) corn kernels
1/2 cup chopped cilantro
1 tablespoon lime juice
1/4 cup whole milk
3 ounces goat cheese
1/4 cup roasted pumpkin seeds
Another amazing recipe from the Esalen Cookbook! Savor this with minestrone soup or a greek salad! If you can’t find fresh herbs, you can use dried but make sure to reduce the quantities by half!
1/4 cup sun dried tomatoes (either the type in olive oil pat dry, or the totally dry type)
1 medium onion
2 bell peppers
1 medium zucchini
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh sage
2.5 cups grated parmesan cheese
1-2 boxes of puff pastry (we had enough filling for 12 turnovers)