all recipes below
Funghi Foie Gras
Place the cleaned mushrooms in a food processor and pulse
until coarsely chopped. Remove mushrooms to a large skillet with the olive
oil heated on medium-low heat.
Place the onion, carrot, shallots and garlic in the food
processor and pulse until coarsely chopped. Add to the skillet with the
mushrooms and sautÈ for 6-8 minutes.
Add the salt, pepper, thyme, cognac and port and sautÈ 1-2
minutes more to let liquids reduce down. Cool for 2-3 minutes, then add
contents of skillet back to the food processor along with the cream cheese
and parsley. Puree until smooth. Check seasonings and adjust as necessary.
To serve, place in a molded mound over greens and garnish
8 ounces button mushrooms
2 Portobello mushrooms
6-10 cloves garlic
º cup extra-virgin olive oil
1 tsp. dried or 1 Tb. fresh thyme
1 Tb. port
1 Tb. cognac
salt and pepper to taste
4 oz. cream cheese
1/3 cup fresh parsley
2 Tb. pine nuts or pistachios (optional)
Homemade Egg Pasta
Pile the flour on a work surface and make a hole in the center. Sprinkle the salt about. Crack the eggs into the center of the flour.
With a fork, begin beating the eggs, gradually working the flour into the mix until it is doughy enough to handle with your hands, then complete mixing by working it with your hands.
When the dough can be rolled into a firm ball, cut it into
smaller pieces and separately roll each piece out on a floured work
surface until flat. The dough can be cut into strips any size of your
choosing and dropped into boiling salted water to cook.
1 pound flour
pinch of salt
Immune Booster Smoothie
Blend well and serve immediately.
‡ cup milk of choice (soy used in this recipe)
1-2 Tb. orange juice concentrate
1-2 Tb. white grape juice concentrate
º to ‡ cup plain yogurt
‡ of a banana
1 tsp. vanilla
1 tsp. Grade A or B maple syrup
1 scoop protein powder
‡ tsp. calcium ascorbate powder(about 2000 milligrams)
5-6 ice cubes
Pasta de Sedona
the pasta, according to package instructions, to desired doneness. Drain
and set aside, keeping pasta warm.
In a large skillet, heat the vegetable broth on high heat.
the mushrooms, bell pepper, garlic and shallot and sautÈ for 5 minutes,
stirring frequently, and adding small amounts of broth if necessary to
prevent it from drying out.
Add the balsamic, salt, red pepper flakes (to taste), spinach and olive oil.
SautÈ until the spinach has just wilted, about 30-45 seconds, stirring constantly.
with the cooked pasta, garnish with parmesan and pine nuts, and serve
1 package wide egg
noodles, or homemade pasta
‡ cup vegetable
1 cup mixed
2/3 cup red bell
4 cloves garlic,
1 shallot, finely
1 ‡ Tb. balsamic
8 oz. fresh spinach,
cleaned and stemmed
1 ‡ tsp. dried
crushed red pepper, or to taste
2 Tb. extra-virgin
º cup toasted pine
‡ cup Parmigiano-Reggiano,
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copyright 2001, Regina Campbell