Tag Archives | Fall 2011 Recipes

Pasta with Anchovies and Dandelion Greens

from Ramona Bajema

Serves 4

  • 1 pound pasta cooked al dente (I prefer spaghetti but any shape will do)
  • 1 can anchovies preserved in olive oil 1 large bunch dandelion greens (or any bitter green that’s in season—arugula is a good substitute)
  • 4–6 cloves garlic, finely chopped ¼ cup olive oil ½ teaspoon crushed chile pepper flakes (optional))
  • Salt and freshly ground black pepper (to taste)
  • Parmesan cheese, grated, for garnish

While pasta is cooking, sauté garlic and anchovies in olive oil. Garlic should be a light gold color, barely cooked, and anchovies will break apart and start to dissolve. Turn heat to low. After removing any tough ends, chop greens into large pieces. Add to anchovy/garlic mix with chile flakes, if desired.

Drain cooked pasta, reserving a cup of the water. Toss pasta with anchovy/greens mix and use pasta water to thin if necessary. Add pepper and salt and freshly grated Parmesan cheese to taste.

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Cheese & Tomato Pie

from Randy Graham

*This savory pie is egg-less and gluten-free.


  • 1 gluten-free piecrust*
  • 3 tablespoons olive oil
  • 1 clove garlic (minced)
  • 1 (28-ounce) can diced tomatoes ¾ teaspoon salt 2 tablespoons fresh parsley (chopped)
  • ½ teaspoon dried basil
  • Black pepper to taste
  • 2 medium sweet yellow onions
  • 2 tablespoons butter
  • 1/3 cup grated Parmesan cheese
  • 8 ounces mozzarella cheese, grated or cut into thin strips 12 Kalamata olives (pitted & sliced)


Preheat oven to 375° F.

Heat olive oil in a large pan and sauté the garlic in it for a few minutes. Add tomatoes and their juice, ½ teaspoon of the salt, parsley, basil and pepper to taste. Simmer sauce, stirring occasionally, until it is reduced by about half. It should be quite thick. Set aside.

Peel, halve and thickly slice onions. Sauté in butter until golden; sprinkle with ¼ teaspoon salt. Set aside. Now you can assemble the pie. Sprinkle Parmesan cheese over the bottom of the pre-baked pastry crust. Arrange the onion slices over Parmesan cheese in an even layer; cover with tomato sauce. Arrange mozzarella cheese evenly on top of the tomato sauce. Sprinkle olive slices on top and bake the pie for 35 … Read More

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Oven-Baked Sweet Potato Fries With Ginger Peanut Sauce


4 organic sweet potatoes, unpeeled, cut

into ¾-inch wedges

1 teaspoon sea salt

2 tablespoons organic Nutiva coconut oil Salt and pepper to taste Cut the potatoes into crosswise slices, each ¾ inch thick, and then cut each slice lengthwise into the shape of fries. Discard the pointy ends.

Pre-heat oven to 450°. Bring a pot of water to a boil and add a teaspoon of salt. Add the sweet potato slices and boil for 3 minutes. Drain and pat well with a kitchen towel until completely dry. In a bowl, toss the sweet potatoes with the coconut oil. Salt and pepper generously. Arrange the fries on a parchment-lined baking sheet and bake for 30 minutes, gently flipping them over halfway through cooking. They should be nicely browned and tender. Cook longer if necessary.

Ginger Peanut Dipping Sauce:

½ cup organic crunchy peanut butter 2 tablespoons organic vinegar 2 tablespoons organic brown sugar 1 teaspoon organic ginger powder 1 clove organic garlic, minced ½ teaspoon sea salt Dash of organic cayenne (optional) Combine all ingredients in a small bowl. Thin to desired consistency. Serve with the oven fries.

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