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Issue 74: Delicious Dinner Recipes

Meat Lasagna with Spinach & Goat Cheese
Serves 8

12 spelt lasagna noodles
1 teaspoon olive oil
1 lb. ground chuck, venison or buffalo
3 cups pasta sauce (or tomato sauce)
3 ½ cups ricotta cheese
4 oz crumbled goat cheese or feta cheese
2 eggs, beaten
1 tablespoon chopped fresh basil (or 1 tsp. dried)
½ cup grated parmesan cheese
1 cup shredded mozzarella cheese
Herbamare® (or salt and pepper)
4 cups raw baby spinach (or regular chopped spinach)
Preheat oven to 400 degrees. Place lasagna noodles in a large shallow dish and cover with boiling water for 15-20 minutes in order to soften. Cook meat in a large skillet for 10 minutes or until brown, stirring occasionally. Drain fat and return to skillet. Reduce to low heat and add in pasta sauce. Simmer for 5 minutes.

In a bowl, mix ricotta, goat cheese, eggs, basil, parmesan and Herbamare® to taste.
Spread 1 cup of sauce on bottom of 9x13-inch baking dish. Place 1/3 of softened noodles on top of sauce. Add ½ spinach, pressing down to make a flat layer. Spread ½ ricotta mixture as the next layer. Top with meat mixture, and then another 1/3 of noodles. Add remaining spinach as a layer, and then the remaining ricotta mixture as a layer. Top with remaining noodles and last cup of sauce. Bake 45 minutes to 1 hour on the middle rack at 400 degrees. Pour mozzarella cheese over sauce the last 10 minutes of baking.

May be prepared and refrigerated up to 24 hours or frozen.

By:  Nicki Rubin

All-Day Beef Stew
Serves 6-8

3 pounds beef stew, cut into 1-inch pieces
1 cup red wine
3–4 cups beef stock
4 tomatoes, peeled, seeded and chopped or 1 can tomatoes
2 tablespoons tomato puree
1⁄2 teaspoon black peppercorns
several sprigs fresh thyme, tied together
2 cloves garlic, peeled and crushed
2–3 small pieces orange peel
8 small red potatoes
1 pound carrots, peeled and cut into sticks
Celtic sea salt and freshly ground pepper

Marinate meat in red wine overnight. (This step is optional.) Place all ingredients except for potatoes and carrots in an oven–proof casserole dish and cook at 250 degrees for 12 hours (or cook in a crock pot). Add carrots and potatoes during the last hour. Season to taste.

By: Sally Fallon, author of Nourishing Traditions

Mushroom and Garden Vegetable Loaf
Serves 6-8

1 lb. Portobello mushrooms, diced
1 lb. button mushrooms
2 cups carrots, diced
1 cup celery, diced
1⁄2 cup red bell pepper, diced
1⁄2 cup green bell pepper, diced
1 cup onion, diced
1 teaspoon oregano, dry
1 teaspoon cumin powder
1 tablespoon roasted garlic, crushed
1 cup tomatoes, diced
1 teaspoon Trocomare
4 eggs
1 cup sprouted bread crumbs
2 tablespoons coconut oil
2 tablespoons tamari

Rub all veggies in herbs and spices. Sauté onions in hot coconut oil. Add carrots. When tender, add celery. Add peppers, tomatoes, mushrooms and garlic. Cook for 20 minutes. Whisk eggs slightly. Add to cooled mushroom vegetable mixture. Add tamari. Fold in flakes. Combine thoroughly. Pour mixture into greased loaf pan. Bake 25–30 minutes at 375 degrees.

By: Sheila Barcelo of Eden's Gourmet in central Florida


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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