Making homemade sauce can be intimidating, even to the more experienced real foodie cook….but be afraid no longer….here is our family’s classic homemade marinara recipe from a long line of Italian cooks. It is quicker than our traditional red sauce with meatballs and sausage, but you will find the flavor is truly wonderful. We use this often to whip up a quick red sauce when we aren’t making planning on making a batch of red sauce with meat anytime soon. You would be amazed how many meals sauce can enhance flavor in even when you are grain-free. We serve it with these zucchini boats, cauliflower pizza, chicken and peppers italiano, chicken and zucchini lasagna, pasta or rice (if not grain-free) and many other instances when we want an Italian meal.
While wanting more recipes to use for all the fresh cherries my husband and I picked this summer, I thought this combination sounded inviting as it combines two of my favorite dessert ingredients- FRUIT and NUTS. Not eating many grains, I do miss fruit pies in the summer. This dessert really meets that desire excellently. It is perfectly sweet, crunchy and bursting with flavor. I think you and your guests will really enjoy this refined-sugar free, gluten-free, whole food ingredient- Pistachio Berry Crumble.
4 cups pitted cherries (if frozen, thaw)
1-1/2 cups blueberries
1/4 cup pure maple syrup plus 2 T.
1 T. fresh lemon juice
1/3 cup almond flour
2 T. arrowroot powder
½ cup shelled unsalted pistachios (or rinsed salted pistachios)
1/3 cup rolled oats
¾ cup walnuts
½ t. cardamom (or nutmeg/cinnamon)
¼ t. real salt
4 T. butter, melted
- Grease a 9″ pie plate with butter.
- In a bowl mix berries with 2 T. arrowroot powder, lemon juice and 2 T. maple syrup. Place in greased pie plate.
- In a food processor add the nuts, flour, oats, cardamom, and salt, pulse until nuts are medium to finely chopped.
- Mix in the melted butter and maple syrup. Spoon this mixture over berries.
- Bake in 350⁰ F oven until bubbly with golden brown topping. Serve warm or room temperature. Delicious served with Cheerful Cherry-Walnut Ice Cream or homemade whipped cream.
3 small yellow summer squash, cubed
1 bunch baby bok- choy, chopped roughly
5 carrots, sliced very thin
2-3 cloves fresh garlic-minced
- Heat oil on medium high and add chopped bok choy with a sprinkle of real salt, stir-frying for a minute or two. Pour into serving bowl.
- Add more oil if needed, sauté carrots in the same manner. Remove these to the serving bowl.
- Sauté summer squash last, with 1-2 minutes left add the fresh garlic, stirring so not to burn.
Add in any mixture of fresh herbs you have on hand. For this dish I picked some basil, parsley, sage, thyme and marjoram.
Honestly, just a bunch of chopped parsley would be wonderful as well. The only thing that seemed to grow for me well this year in my garden were my herbs, so I load my dishes up with them!
Ice cream is the beloved summer dessert of all, and homemade ice cream really brings it to a whole other level. Making cultured cream is a simple process, that creates a deliciously creamy probiotic dairy product that is virtually lactose-free. Culturing dairy is often a helpful way for people with dairy problems to digest it better. Freshly-picked plump summer cherries from the NY finger-lakes region makes this treat local, full of antioxidants and delicious!
1 C fresh/frozen cherries-chopped
1/2 C walnuts-chopped
3 C cultured cream/ or regular cream (divided)
1/2 C real maple syrup/honey
1 vanilla bean
1. Scrape vanilla beans from pod, cut pod into 4 pieces, putting beans and pod into small pan.
2. Add ½ C cream to the pan and bring to a simmer, mixing thoroughly.
3. Remove from heat and let steep for 20-30 minutes.
4. Remove vanilla pods, squeeze them into mixture and discard.
5. Put mixture into freezer for ½ hour to cool.
6. In a bowl stir together remaining cream, maple syrup and vanilla mixture.
7. Pour into ice cream maker and churn according to instructions. My cuisinart takes about 20 minutes.
Spoon into a storage container and add the cherries and walnuts. Enjoy or freeze for firmer consistency.