Utah Family Acupuncture

OK, so rather than being at the height of fresh summer produce, we are still "stuck" in winter. This recipe will be a delicious reminder of freshly grown vegetables - only a few months away. Courtesy of Borski Organic Farms, out of my hometown, Kaysville, Utah. Ingredients: 1 pie crust dough, rolled into 13'' circle (doesn't need to be perfect) 4 TBS. prepared pesto 1 TBS. olive oil 1 small zucchini, sliced thin 1 small yellow summer squash, sliced thin 2-3 slices of roasted red pepper (you can buy this already prepared, or make your own) 4-6 spears of asparagus 2 heirloom tomatoes, sliced (OK, so maybe you can't find heirloom, but there are some on-the-vine hothouse tomatoes available) 1/4 cup chopped leeks or green onions 1 cup shredded cheese (parmesan, mozz., cheddar, etc.) fresh pepper and Real salt to taste (optional) 1 egg, beaten (to be used as egg wash) (Optional Custard Filling: 1 large egg, lightly beaten; 1 TBS. melted butter, 1 TBS. prepared pesto...

For a little while, I followed a gluten-free diet. During that time I was trying many recipes to see which ones "worked" when they were prepared with gluten alternatives. This is a breakfast bread, or a dessert - and it worked well! Ingredients: 1/4 cup butter 8 TBS. sugar (unrefined) 1 egg 1/4 tsp. gluten free vanilla extract 1 ripe banana, mashed 1/4 cup sour cream 1 cup gluten-free flour (if there is one you like cooking with, i.e. almond flour, or rice flour that is fine. There are some gluten-free blended flours on the market, too. ) 1/2 tsp. gluten free baking powder 1/2 tsp. gluten free baking soda 1/8 tsp. salt 1/4 cup chopped walnuts 1/4 tsp. ground cinnamon Directions: 1. In a small mixing bowl, cream butter and 6 of the TBS of sugar. Beat in egg and vanilla. Stir in banana and sour cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. In a separate bowl, combine the cinnamon, walnuts, and remaining 2 TBS. sugar. 2. Spoon h...

This is an easy recipe to make in the crock-pot. Ingredients: 1 15oz. can of black beans, drained and rinsed 1 14.5 oz. can of mexican stewed tomatoes (i.e. tomatoes with green chilies), undrained 1 14.5 oz. can of regular diced tomatoes, undrained 1 11oz can of whole kernel corn, drained 16 ozs. of veggie broth or broth of your choice 4 green onions, sliced 1 small green pepper, sliced 3 ribs celery, thinly sliced 1TBS chili powder 1 tsp cumin 1-2 cloves garlic, minced Directions: Place all ingredients in slow-cooker and cook for 5-6 hours on low heat. When I made this, I had the crock pot on "high" and it was getting too hot and depleting the fluids. The first night I ate this I added some tortilla chips to my soup bowl and had a "tortilla soup." The next day, (because you will have leftovers) I made a grilled cheese sandwich and dipped it into the soup. It's nice on a cold day.