Grilled Vegetables with Roasted Garlic Dressing

Grilled Vegetables with Roasted Garlic Dressing 6 Servings 90 Minutes Introduction I made a roasted garlic dressing that I applied to all of the vegetables I used before grilling them. So good, so easy and so simple to clean up. The grilling results in vegetables with a terrific smokey flavor to boot! 1 lb new potatoes, cut in half 3 tomatoes, sliced 1 garlic bulb ¼ cups shallots, finely chopped 2 tbs fresh thyme 1 eggplant, sliced 1/2" thick 2 yellow crookneck squash, sliced horizontally 1 bok choy, cut into 4 pieces 1 cup olive oil 4 tbs balsamic vinegar salt and freshly ground pepper to taste Directions 1. Make the Dressing: Preheat oven to 350 degrees. 2. Remove any loose papery skin but do not separate cloves. 3. Place the garlic on a piece of foil or in a small baking dish. 4. Drizzle with 2 tablespoons oil. Cover dish tightly with foil; bake until garlic is tender, about 50 minutes. Cool. 5. Squeeze roasted garlic from skins into medium bowl. Mash with fork. 6. Add 3/4 cup oil, shallots, 3 tablespoons vinegar, and thyme. 7. Whisk to blend well. Season with salt and pepper. 8. Then: Preheat grill to high. 9. Slice eggplant and squash into uniform thicknesses and brush each side with some of the dressing. 10. Cut the bok choy into 4 equal pieces, brush some of the dressing on each side. 11. Cut potatoes in half, put into grill pan, drizzle with a bit of dressing to cover. 12. Put potatoes on grill at medium heat, turning if necessary, for 10-15 minutes depending on size before starting other vegetables. 13. Place slices of zucchini, eggplant and bok choy directly on the grill. Watch carefully. Some of the Bok choy leaves will turn brown and crisp up; I simply rub them once they come off the grill to remove any burnt leaves. 14. Arrange the vegetables on a serving platter. Add the sliced fresh tomatoes to the platter. Drizzle vegetables with additional dressing. There will be additional dressing…great when used as a salad dressing for greens too! https://kc.doortodoororganics.com/recipe/grilled_vegetables_with_roasted_garlic_dressing

Tomato Stuffed with Ground Bison and Eggs.

Approximate cooking time: 15 minutesprimal-mealplan_tomatoes-stuffed-bison When you’re tired of the standard scramble or omelet, turn to this recipe to make breakfast interesting again. We especially love this recipe during the summer when perfectly ripe, large tomatoes are easy to find. You can easily multiply this recipe and bake a whole pan of Tomatoes Stuffed with Ground Bison and Eggs for a large group. Nutritional Information (per serving) 432 Calories 23g Carbs 23g Fat 36g Protein 20g Net Carbs Serving Size 2 (2 stuffed tomatoes per person) servings Ingredients 4 large, round tomatoes (not Romas) 1 medium onion, finely chopped 1/2 pound ground bison 4 eggs 2 teaspoons oregano Salt and pepper, to taste .. Instructions 1.Preheat oven to 400°F. 2.Slice the top off the tomatoes and scoop out the seeds using either a paring knife or a spoon. 3.Place the tomatoes in the oven, covered with foil. Bake 5–7 minutes to soften tomatoes slightly. Don’t bake too long or the tomatoes will become mushy and fall apart. Take out of the oven and dump out any water in bottom of tomatoes. 4.While tomatoes are baking, sauté the onion in oil for a few minutes until soft. 5.Add the bison and oregano, breaking the meat into small pieces as it cooks. Sauté five minutes, at which point the bison should only be slightly pink. 6.Season to taste. 7.Turn oven to broil. 8.Spoon meat into each tomato, pressing the meat down to fill the tomato as much as possible while still leaving about a 1/2 inch of space on top for the egg. 9.Crack an egg into each tomato and put under broiler until egg is just set, about 5 minutes.

Natural vs Organic

Just because a label says its ALL NATURAL doesn't mean its Organic and just because it says Organic doesn't mean its 100% Organic. The Joys of reading Labels. http://www.drnatura.com/healthy-diet/natural-organic

Sacrifice

I am currently sacrificing my own body for the health and well being of my family. This slice of cake that was bought at the store the other day had to go!! I couldn't allow anyone else to swallow a bite of its toxins.

Just How Rebellious are We?

Little fact about us, We don't have and will never purchase a microwave!!! Yeah I know, CRAZY isn't it?  

I honestly can say, we don't miss it. We haven't  owned a microwave oven for 4 or 5 years. We reheat in the stove which taste better anyways and it really doesn't take all that long. 

This is a lengthy article but its why we choose to not even bother with them.

http://www.health-science.com/microwave_hazards.html

We seriously had to google how to cut a avocado.

http://youtu.be/PAAMx_R523o

Brian and I are fortunate enough that we are both home so we have plenty of time to prepare meals. I know that's not the case for most. My recommendation is make sure you always prepare enough for left overs so lunch is pack and go. I just finished up yummy Broccoli stuffed acorn squash from yesterday and it was just as good as the first time I ate. 

Broccoli Stuffed Acorn Squash - Our First Planned 100% Organic Meal. YUMMM!!!

You can find this yummy recipe at KC Door to Door Organics...Oh and by the way, kiddos liked it. Well Jo said it was a little disgusting, but she's 8. What does she know?  She ate it anyways.

https://kc.doortodoororganics.com/recipe/broccoli_stuffed_acorn_squash