Recipes of the Month
Brown Rice Penne with Tomato, Rosemary and Balsamic Vinegar
1lb brown rice pasta (a non-glutinous whole grain)
8 tablespoons olive oil
3 or 4 cloves garlic
2 sprigs rosemary
lb tomatoes, drained and chopped
2 teaspoons balsamic vinegar
Put the olive oil, thinly sliced garlic and rosemary sprigs in an enameled cast iron skillet over a medium heat. Sautee garlic until fragrant, add the tomatoes and cook for 10-12 minutes.
When the pasta is just cooked – really al dente – drain and put back in the pan and toss with the sauce over the heat for 1 minute. Stir in the balsamic vinegar and serve immediately.
Lung Tonic Pears
A good choice during high risk, respiratory seasons
Core and slice 2 pears.
Sprinkle with ½ tsp. ground cardamom per pear. Bake or broil until brown and caramelized.
Ever Green Juice
1 apple with skin
1 tub alfalfa sprouts
½ fresh pineapple skinned/cored
3-4 fresh mint sprigs