Recipes

Classic Pasta Fagioli by CARMELINA BRANDS

Servings 10 to 12

Ingredients
2 oz. Extra virgin olive oil 

6 oz. Pancetta bacon, small dice 

8 oz. Brown onion, small dice

4 oz. Carrots, small dice

4 oz. Celery, small dice 

4 Garlic cloves, sliced 

1 Tbs. Sage, minced 

Salt and pepper To taste

2 qts. Vegetable broth

4 cans of Carmelina Brands® Borlotti Beans

6 oz. Carmelina San Marzano® (Puree) Passata 

6 oz. Ditali Pasta, Paone Brand (dry) 

2 oz. Grated Parmesan cheese

1/2 oz. Fresh basil, chiffonade

Method

In a large stockpot, heat oil over medium heat. Carefully add pancetta and let cook for a minute until lightly browned. Add onions, carrots, celery, garlic, sage, and salt and pepper to taste. Sauté the vegetables, stirring often until translucent, about 5 to 7 minutes. Stir in broth and bring to a boil over medium heat. Add Carmelina Brand® Borlotti Beans and Carmelina…’e San Marzano® (Puree) Passata. Simmer the soup over low heat until slightly reduced, about 45 minutes to 1 hour. Add the Ditali pasta into the soup 10 minutes before serving. Finish with Parmesan cheese and basil. Check flavors and serve. Enjoy!

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Pumpkin Butter

Makes about 2 cups

Ingredients
1 small pie pumpkin (about 3 lbs.)
½ stick of butter
½ cup maple syrup
1 Tbs. lemon juice
2 whole cloves

Method 
Stab the top of the pumpkin a few times with a knife or heavy fork. Bake at 350 degrees for about 45 minutes or until soft. Cut in half, and let cool slightly.  Then scrape out seeds & remove skin. Put the flesh into a heavy sauce pan with 1 cup of water the maple syrup, butter & cloves. Cook over medium heat for about 30 minutes until sweet, thick & jammy. If it cooks to fast add a little more water. Add the lemon juice at the end cooking for a minute or two longer. Let cool & enjoy. Keep refrigerated.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Mama T’s Western Slope Peach Salsa

There is nothing like a Colorado organic peach! You can eat this salsa right away with chips or grilled chicken or fish, and then can some to brighten the darkest winter evenings.

Makes about 5 cups
Multiply the recipe by at least 3 if you are going to go through the trouble of canning.

Ingredients
4 cups of organic Western Slope peaches peeled, pitted & diced
½ medium red onion, diced
6 Tbs. fresh lime juice
6 jalapenos seeded & chopped (or 4 serrano chilis or ½ a habanero if you really like things spicy)
1/2 tsp. salt
1 large clove of garlic, minced
3 Tbs. cilantro, chopped (omit if you dislike cilantro or use fresh mint instead)

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack. 

Method
To easily peel peaches, bring a pot of water to a roiling boil. Cut a shallow X in the bottom of each peach. Carefully immerse the peaches in the boiling water & parboil for 60 – 90 seconds. Remove using tongs & plunge peaches into an ice water bath & the skins will peel right off.

In a large non-metal bowl combine all ingredients & allow flavors to marry for 1 hour. Taste & make any seasoning adjustments necessary. At this point, chill if you will be using it soon or immediately pour salsa into clean jars leaving ½” space at top. Don’t forget to gently tap the jar to remove air bubbles. Wipe the rims clean, center the lid, and tighten the two-piece lid. Place filled jars in boiling water to cover by 1 inch. Boil for 10 minutes, adding an additional minute for every 1,000 feet above sea level. Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. Salsa lasts approximately 3 weeks refrigerated once opened.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Mama T’s Dilly Beans

These are so good that it is hard to wait 2 weeks to enjoy them. These lil’ dilly beans are great to serve for Thanksgiving and make really nice gifts too!  

Makes 4 pints 

Ingredients
2 lbs. of organic green beans, trimmed
2 tsp. crushed red pepper
4 large cloves of garlic sliced in half
4 dill heads
2 ½ cups of water
2 ½ cups white wine vinegar
½ cup pickling salt

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.

Method
Prepare your ingredients & sterilize your jars. Pack the beans, lengthwise into clean, hot pint jars. To each pint add ½ tsp. crushed red pepper, 2 halves of garlic & 1 head of dill. Combine the water, vinegar & salt in a saucepan & bring to a boil. Immediately pour over the bean leaving a ½ inch of headspace. Screw on two-piece lids. Place filled jars in boiling water to cover by 1 inch. Boil jars for 5 minutes*, adding an additional minute for every 1,000 feet above sea level. Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. 

Do not worry if the beans look shriveled right after processing. They will plump up in a few weeks. Let the beans stand for at least 2 weeks before serving.

*If using quart jars, process for 10 minutes plus the additional 1 minute for every 1,000 feet above sea level.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Tri-Color Pickled Carrots with Ginger and Mustard

The beautiful bunches of orange, red & yellow carrots from the farmer’s market or your backyard garden are perfect here. But, the standard orange carrots from the produce department will also be fabulous.

Ingredients
10 medium carrots (about 2 lbs.)
2 cups white balsamic vinegar
3 Tbs. raw sugar
3 Tbs. kosher salt
4 quarter-size thin slices fresh ginger, peeled
4 garlic cloves, thinly sliced lengthwise
3 Tbs. brown mustard seeds
1 Tbs. coriander seeds
1/4 tsp. crushed red pepper

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.

Method
Remove green tops & the very tip from carrots. Scrub gently and cut into ¼” matchsticks. Leave as long as your jar will allow. Bring 3 cups water & all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Pack carrots into clean, hot jars. Immediately pour hot pickling liquid, ginger & spices over the carrots leaving ½” of space at the top of the jar. Screw on two-piece lids and place filled jars in boiling water to cover by 1 inch. Boil jars for 10 minutes, adding an additional minute for every 1,000 feet above sea level. Remove from water and let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. Refrigerate overnight to let flavors develop. Serve cold.

Pickled carrots last up to 1 week, refrigerated, after opening. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Blackberry Lime Jam

Makes 1 quart of jam

Ingredients 
2 1/2 tsp. Pomona’s Pectin Powder*
2 1/2 tsp. Pomona’s calcium water*
1 cup sugar
1, 18 oz. package fresh blackberries
Zest & juice of 1 lime
1 1/3 cups unsweetened berry juice
¼ cup Persian Lime olive oil (or 1 Tbs. butter) 

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.

Method
Combine pectin powder & ½ cup sugar. Set aside. Wash berries & coarsely mash in a heavy saucepan. Add berry juice, lime juice & zest, remaining sugar, calcium water & olive oil to crushed berries. Bring to a brisk boil over high heat, stirring often. Add sugar/pectin powder & stir quickly to combine. Bring back to a boil for 1-2 minutes stirring constantly.

Processing
Pour hot jam into clean jam jars leaving ¼” – ½” space at the top. Screw on two-piece lids. Put jam-filled jars in boiling water to cover by 1 inch. Boil for 5 minutes, adding an additional minute for every 1,000 feet above sea level. Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. Jam lasts approximately 3 weeks refrigerated once opened.

*The pectin powder & calcium powder are sold together in the box of Pomona’s Universal Pectin. Pectin labeled “for less or no sugar needed” can be used instead.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Pumpkin Drop Donuts

Makes about 20 small donuts 

Ingredients
2 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ tsp. cinnamon
¼ tsp. ground cloves
1/3 cup sugar
Grated peel from 2 oranges
1 cup pumpkin, fresh or canned
1 egg
¼ cup olive oil
¾ cup milk

Method
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar & orange peel. In a small bowl beat together egg, oil, milk, orange peel, sugar & pumpkin. Add this to the dry ingredients. 

Heat oil in a heavy pan to approx. 350 degrees or medium high, just hot enough that the donuts sizzle and fry right away. Drop teaspoons full into hot oil and fry. Cook them for a minute or two on each size.  Remove, and let dry on paper towels or a cooling rack. Sprinkle with confectioner’s sugar or roll in cinnamon sugar.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Potato Bilini with Lox and Dill

Serves

Ingredients
1 small yellow onion
1 lb. (approx.) Yukon Gold potatoes
1 tsp. chopped fresh dill, plus sprigs for garnish
1/2 tsp. salt
freshly ground black pepper, just a pinch
1 large egg white
4 oz. lox
1/4 cup reduced-fat sour cream
1 cup olive oil for frying

Method
Preheat oven to 450 degrees. Grate onion & potatoes on the large hole side of a box grater. Place grated onion in a fine sieve & press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper & egg white in a medium bowl, and stir to combine. Heat 1/2 cup oil in a 2 inch skillet. When surface starts to shimmer, reduce heat to medium. Form pancakes by dropping about 1 Tbs. of the potato mixture in pan, then flattening each into disks. Fry until golden brown on bottom, flip & fry until brown on both sides. Serve pancakes topped with gravlax and a dab of sour cream & sprig of dill until brown on both sides. Serve pancakes topped with gravlax and a dab of sour cream & sprig of dill.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Honey Cake with Rose Whipped Cream

Serves 8

Ingredients
Unsalted butter, softened, for pan
1 3/4 cups all-purpose flour, plus more for dusting
3/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
2 large eggs
1/2 cup sugar
1/4 cup brown sugar
1/2 cup plus 2 Tbs. honey
1/2 cup whole milk
1/2 cup vegetable oil
1/2 tsp. freshly grated lemon zest
1 cup heavy whipping cream
2 Tbs. sugar
1/2 tsp. rosewater

Method
Preheat oven to 325 degrees. Butter a 10-inch spring form pan. Dust with flour; tap out excess. Whisk together the flour, baking powder & soda, salt, and cinnamon in a bowl; set aside. Mix eggs &sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 min. Whisk together honey, milk, oil, & zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan. Bake until dark golden brown & a bamboo skewer inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan. Transfer cake to a platter. Just before serving whip cream with sugar & rosewater until thick, but soft. Dollop on cake.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Couscous with Roasted Vegetables

Serves: 4

Ingredients
4 oz. couscous
boiling water
4 Tbs. extra virgin olive oil
sea salt and freshly ground black pepper
1 tsp. harissa paste
2 parsnips, peeled & cubed
1 carrot, peeled & cubed
1 bulb fennel, white part only, sliced
juice of ½ a lemon
fresh cilantro, small handful roughly chopped

Method
Put couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water.

For the vegetables,  just toss them in oil and season with salt & pepper. Roast at 400 degrees for 35 min. Toss with lemon juice & herbs. Then toss with couscous.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.