NOURISH Flourish and
Simple, Delicious, and Healthy Recipes
™
Volume 1 • 2020
Presents
FLAVORS OF THE SEASON
Fresh & Fast
SEAFOOD PECANS The Original Supernut
Spice It Up! Vegetarian Recipes
A Veracity Media Group Publication
P HEAL lus THY D TREA OG RECI T PES!
Enjoy!
As we come together to share a meal, let us first remember how it came to us and be thankful to the people who made it possible. This food was born from the bounty of the Earth, in warm sunlight, rich earth, and cool rain. May it nourish us, in body and mind, and provide us with the things that are good for living a healthy life. We are grateful to those who cultivated it, those who harvested it, those who brought it to us, and those who prepared it. May its consumption bring about the pleasures of friendship, love, and good company.
1 Nourish and Flourish: Flavors of the Season
ADV
AN
ERTIS EM FREE ENT PUBL ICAT ION!
FLAVORS
Volume 1 • 2020
55
34
42
38
OF THE SEASON
5 7 11 12 13 15 17 19 21 23 25 27 29 30 34 36 38 40 41 42 44 46 48 50 52 51 53 55 59 61 63 65 67 72
Garden-Fresh Bruschetta Food for Thought: Healthy Soil = Healthy Food ON THE COVER: Grilled Salmon Steak Cedar-Planked Wild Alaska Salmon Crispy Baked Drumsticks with Roasted Tomato Sauce Big Green Egg Hay-Baked Lamb with Roasted Veggies Chef John Cox’s Steelhead Trout Over Wild Fennel Fronds TJ’s Prime Rib Roast Grilled Rack of Lamb with Roasted Vegetables Spice It Up! Roasted Mini Peppers Jalapeño Goat Cheese Cornbread Fried Green Tomatoes with Chèvre and Pineapple Habanero Jam Cooking with Banana Leaves: Salt-Baked Whole Red Snapper Avocado Toast: A Vegan’s Feast The Art of Antipasto Know Your Greens! Kale and Mint Salad with Toasted Elliot Pecans, Strawberries and Goat Cheese Crispy Baked Kale Chips with Lemon Pepper Grilled Squash, Sweet Peppers, and Cherry Tomatoes with Toasted Pecans and Crumbled Blue Cheese Royal Pig Smoked Chicken Taco Dry BBQ Rub Pulled Berkshire Pork Sandwich Oysters on the Half Shell with Apple Ginger and Shallot Mignonette and Green Tomato Cocktail Sauce Vanilla Cake with Buttercream Flowers The Original Toll House Cookies En Cover joy Bourbon Pecan Pie -to Conte -Cover Old-Fashioned Blueberry Muffins No Ad nt with vertis Strawberry Pizza ing! Classic Apple Pie Lemon Basil Tea Cake Morgan’s Organic Sweet Potato and Carrot Dog Cookies Doggie Beef Birthday Cake Harvest Chart
A Veracity Media Group Publication • veracitymediagroup.com 3 Nourish and Flourish: Flavors of the Season
21
Grilled Rack of Lamb with Roasted Vegetables
7
Healthy Soil = Healthy Food
25
Roasted Mini Peppers
42
Royal Pig Smoked Chicken Taco
Garden-Fresh Bruschetta Bruschetta is one of the best ways to enjoy the bounty of the warmer months. Pronounced “broosketta,” this classic Italian appetizer is quick and easy to make. Ingredients 1 jar of sun-dried tomatoes or a package of dried tomatoes (available in most natural food stores or grocery stores) or 4–6 Roma tomatoes diced small Fresh mozzarella or your favorite cheese 1 clove garlic, minced ¼ cup fresh basil chopped fine or your favorite fresh herbs 2 tablespoons high-quality olive oil 1 tablespoon red wine vinegar Salt and pepper to taste 1 loaf of rustic artisan ciabatta or sourdough bread High-quality olive oil to brush on Method For fresh tomatoes, dice them in small pieces and lightly drain. For oil-packed sun-dried tomatoes, remove from oil and drain. Mix all ingredients and let stand at room temperature for at least 1 hour. Slice the bread, brush with olive oil, and toast or grill until lightly browned. Rub each toasted slice of bread with a clove of raw garlic. Top with your favorite cheese, tomato mixture, fresh herbs, or create your own favorite toppings. Preheat oven or grill to 350°F/121°C. Bake for a few minutes until cheese is warm. Serves 2–4.
5 Nourish and Flourish: Flavors of the Season
FOOD FOR THOUGHT by Ray Lyn Hixon
Healthy Soil = Healthy Food “The soil is the ‘creative material’ of most of the basic needs of life. Creation starts with a handful of dust.” ~ Dr. William Albrecht, Ph.D. Soil Scientist, 1888–1974
For many years, the discussion about healthy soil and nutrient-dense foods has been limited to agronomists, nutritionists, scientists, organic farmers, foodies, and others on the fringes of mainstream agriculture. Books and articles about soil health, nutrient-dense foods, and regenerative agriculture are now the hot topics of conversation. What does that really mean? To date, there’s no universally accepted definition of “regenerative” farming or soil health. We have talked to many experts in the field, and each has his or her own ideas about what this means. One thing the experts, social media advocates, and scientists agree on is that it is time for agriculture to move beyond “sustainable.” This practice of giving back what you take just isn’t enough. After all, a farmer’s largest asset is his ground, the soil he tills and relies on to provide a harvest. Soil is not just “dirt.” Soil filters our drinking water, for example, and supports the plants that feed, clothe, and shelter us. “Without soil, we’d be hungry, naked, and homeless,” quips Clay Robinson, Ph.D., a New Mexico soil scientist who has taught tens of thousands of school kids about soil in the persona Dr. Dirt. We would also be “breathless,” he adds, “because it’s the plants growing in soil that produce our oxygen.”
Photos © 2019 Nancy Suttles
7 Nourish and Flourish: Flavors of the Season