Beef Bolognese Over Herbed Goat Cheese Polenta With Spring Swiss Chard | Carolyn Melchionna of the Salvation Army


Herbed Goat Cheese Polenta

  • 6 cups of water
  • 2 tsp salt
  • 1 3/4 cup cornmeal
  • 6 oz goat cheese
  • 3 Tbsp chopped parsley
  • 2 tsp chopped rosemary
  • 1 tsp ground pepper

Bring water to a boil in a heavy sauce pan. Add salt. Gradually whisk in cornmeal. Reduce heat to low and cook until the mixture thickens and is tender, stir often for about 15 minutes. Remove from heat and add cheese, herbs and pepper.

Sauteed Swiss Chard

  • 2 Tbsp extra virgin olive oil
  • I large bunch of Swiss chard cut into 1″ slices
  • 1 bunch of scallions cut into 1″ pieces
  • Salt
  • Black pepper
  • Heat olive oil in saute pan. Add swiss chard to wilt. When wilted add scallions and saute till tender. Season with salt and pepper to taste.

Grass-fed Beef Bolognese

  • 1 lb ground beef
  • 3 portabello mushroom caps, cut in halve then sliced about 1/2″
  • 1 onion, small dice
  • 1 carrot, small dice
  • 6 cloves of garlic, chopped fine
  • 2 cups dry red wine
  • 4 oz tomato paste
  • 3 cups beef stock
  • 1 tsp fresh thyme
  • salt
  • pepper

Brown beef in a large saute pan (drain off excess fat if necessary). Add onions and carrots, saute till slightly brown. Add mushrooms, saute until their water evaporates. Add garlic, do not let it brown. Add wine and reduce by half. Stir in paste to thicken. Add stock and thyme and let simmer until it is thick. Season to taste.

chocolate olive oil cake

Dark Chocolate Olive Oil Cake with Strawberries | Omega Olive Oil


1 9-inch round cake


1 cup unbleached all-purpose flour
½ cup dark cocoa powder
2 teaspoon baking powder
⅛ teaspoon salt
¾ cup granulated sugar
¾ cup nonfat Greek yogurt, plain
3 large eggs
1 teaspoon vanilla extract
½ cup OOO Blood Orange Olive Oil
¾ cup dark chocolate chips (optional)
8 large strawberries, halved with the tops removed


Preheat oven to 350ºF. Apply non-stick spray to a 9-inch spring form pan and line the bottom with parchment paper.
In a medium-sized bowl whisk together the flour, cocoa powder, baking powder and salt.
In a large bowl, mix the sugar, yogurt, eggs, vanilla, and olive oil together until combined.
In batches, mix the flour mixture into the yogurt and stir until combined. Stir in the chocolate chips, then pour the cake batter into the prepared pan.
Arrange the strawberry halves over the top of the cake.
Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool on the pan for 15 minutes then gently run a knife along the side of the cake. Carefully remove the cake from the pan and transfer to a cooling rack to cool completely.
Serve alone, dusted with powdered sugar, or add a scoop of vanilla ice cream.


Garlic Scape Pesto | Web of Life Organic Farm


  • 10 large garlic scapes, coarsely chopped
  • 1/3 cup unsalted pistachios
  • 1/3 cup finely grated Parmigiano-Reggiano
  • Kosher salt and black pepper
  • 1/3 cup extra-virgin olive oil

Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. (Pesto keeps in the fridge, covered, for one week or frozen for one month.)

In a large pot of heavily salted boiling water, cook pasta until al dente. Reserve 1 cup of the pasta-cooking water, then drain. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.

brown basmati rice

Brown Basmati Rice Salad | Authentically You! Wellness

This recipe comes courtesy of Lara from Authentically You! Wellness.


  • 10 oz Brown Basmati Rice (uncooked)
  • 20 oz Boiling h20
  • 1 TBL EVOO
  • 3 Scallions, finely chopped
  • 1 Organic Cucumber (chopped into bite size pieces, leave peel on)
  • 2 Large Tomatoes, finely chopped
  • 1 Red Pepper, finely chopped
  • 1 Red, Sweet Apple, cored and chopped, unpeeled (optional)
  • ¼ cup Raisins (optional) Or Dried Cranberries
  • 10 oz Raw Walnuts, Unsalted, finely chopped (optional)
  • Avocado (optional)
  • Any Dressing (optional): Balsamic Vinaigrette or Raspberry Vinaigrette or Extra Virgin Olive Oil & Balsamic or just plain sea salt, is the way I love this!
  • Sea Salt
  • Freshly ground Black Pepper (optional)


Cook the brown basmati rice as directions indicate (I like to coat the rice in the oil prior to adding in water), bring to a boil, cover and simmer for allotted time, which is typically about 40 mins, until water has been absorbed. Also, feel free to double this recipe as it stands up well in refrigerator throughout the work week. It is essentially a 2:1 ratio (H20 to rice).

Meanwhile, chop / dice vegetables  into small bite size pieces and place into large bowl to mix.

Once rice has cooked, drain excess H2O in colander and allow to cool a bit. Once on cool side (you can always stir everything together whilst warm, it is delicious!),

Add rice to chopped vegetables, give a stir and plate up.

This is great served over raw spinach and mixed greens, along with individual serving sizes of diced up pre-boiled or grilled chicken (mixed right into the rice serving, before going onto plate), chopped up avocado (1/2 per individual serving, if you like) and then a bit of dressing or perhaps just sea salt and freshly ground black pepper.

Experiment. See what feels right for you. Tofu is also a nice alternative to this (as opposed to chicken). Sometimes I skip the apple, raisins and walnuts and keep it on the purely vegetable side, depending upon what feels right that day.
Top it off with some fresh chopped parsley, if you’ve got it on hand.
This recipe stores really well by keeping the chicken/tofu/avocado separate.
Be Well. Eat Healthy. Love.




Grilled Chicken with Farmers’ Market Salad | Joanne Farrar – Rye Tavern


  • 1 whole chicken
  • 6 sprigs parsley
  • 1 sprig rosemary
  • 2 Tbsp olive oil
  • 2 tsp sea salt
  • ½ tsp black pepper
  • 6 cups assorted spring greens
  • ½ cup crumbled or cubed cheese
  • 2 slices bread
  • 2 Tbsp fruit jam
  • 1 sprig rosemary
  • 1 clove garlic
  • ¼ cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 tsp salt
  • ½ tsp black pepper


Butterfly the chicken: remove the backbone, score the keel bone and use hands to flatten chicken. Finely chop rosemary and parsley- add to a small bowl with olive oil, salt and pepper. Rub chicken with seasoning mixture. Place on a 425° pre-heated grill, skin side down-cook for 10 minutes or until skin is crisp. Reduce grill heat to low- flip chicken and continue to cook for 40 minutes or until chicken registers 165°.
To assemble salad: Drizzle bread slices with olive oil, salt and pepper- grill or toast in a sauté pan until toasted. Cut bread into cubes and toss with greens and cheese. For the dressing: finely chop the garlic and rosemary- add to jar with remaining ingredients, shake and pour desired amount over salad.