Mushroom Lemon and Lentil Salad
Ingredients
- ½ cup French Lentils
- 2 cups water
- 1 tbs olive oil
Snacks
Crispy Cauliflower Carrot Fritters
Healthy Mediterranean 7-Layer Dip
Protein Packed Summer Salad
Ingredients for the salad
- 3 cups of cooked beans (or 2 cans) (I used black eyed beans, but any beans would do)
- 1 cup cooked quinoa
- 1 big bunch of parsley
- 1 deseeded red, sweet pepper
- 1 leek (white parts only)
- 2 small carrots
Ingredients for the dressing
Cherry Butter
Prepared this way, the jars have a shelf life of 18 months to 2 years, and require no special attention. A side benefit is that your house will smell wonderful while it is cooking - much better than potpourri! You can also skip the last canning steps, and just store it in your refrigerator (2 or 3 months) or freezer (indefinitely).
Ingredients
Apple Butter
Ingredients:
4 lbs apples
Golden Delicious, Granny Smith, Macintosh
use an assortment of apples
(about 18 peeled and cored and chopped)
4 cups sugar
2 tablespoons apple pie spice
(add more to taste)
1 cup apple juice
1 bottle of apple sauce
(about 16 oz)
Blueberry-Plum Butter
Ingredients
- 5 pints of blueberries
- 4 large plums
- 2 cups organic golden cane sugar
- zest and juice of one organic lemon
Instructions
- Spread blueberries on a tray or baking sheet and check over quickly for large stems, leaves or bugs.
Spiced Peaches
2-3 pounds of large peaches or 8 pounds of small peaches
3 1/4 cups sugar
5 cups water
2 tsp cinnamon
2 tbsp vanilla extract
Wash the peaches. Peel by dipping them in boiling water for 30 to 60 seconds, then plunging them into ice water to cool quickly. Slip off the peel, halve the fruit, or slices, then pit and scrape the cavity to remove the red fibers, if desired (these fibers tend to turn brown during storage).
As the peaches are halved, prevent darkening by placing the fruit directly into an anti-darkening solution
Strawberry Lemonade Concentrate
Makes 6-8 pints or 3 quarts of canned concentrate
6 cups strawberries, cleaned and hulled
4 cups freshly squeezed lemon juice
6 cups sugar
4 cups freshly squeezed lemon juice
6 cups sugar
Apple Pie Filling
6 quarts sliced fresh apples (firm crisp apples are best)(about 30 apples)
5 cups sugar
1 1/2 cups Clear Jel
1 Tablespoon cinnamon
2 1/2 cups water
5 cups apple juice
3/4 cup bottled lemon juice
Peel and core apples and then slice the apples about 3/8 inch thick. Place apples in a large bowl of water. Crush about 5 – 500mg vitamin C tablets in the water to keep the apples from browning. Prepare 7 quart jars lids and rings.