Healthy Recipes

This month's recipes are "home grown" from Kim Thompson's garden in Alexandria, Virginia. You should see the pictures of her peppers - the colors vibrantly tease your palate with a simple glance at the reds, yellows and oranges. Kim is a student at Clayton College of Natural Health, a busy mother of three, and a wonderful cook.


Summer Chimichurri Sauce

This sauce is delicious served with any grilled meat, such as steak or veal.

1 c. packed Italian Parsley
1 c. packed Basil
1/2 c. Extra Virgin Olive Oil
1/4 c. Red Wine Vinegar
2 large garlic cloves
3" end of garden red cayenne pepper or 2 garden thai peppers (or 1 tsp. hot red pepper flakes)
1/2 tsp. ground cumin
1/2 tsp. salt (I use a mixture of Himalayan Pink and Kosher salt)
Freshly ground black pepper

Add all ingredients except olive oil to food processor. Blend well and slowly add the olive oil through the spout with the machine on. If too thick, add another tablespoon of oil. Make ahead of time so flavors have a chance to develop and ferment. Store in refrigerator. Bring to room temperature before serving and taste for seasoning. Try substituting a cup of cilantro for the basil.


Lemon Parmesan Pasta with Fresh Herbs

This recipe is great for a quick dinner, especially when the trip to the grocery store is overdue. My kids love it in their lunch boxes.

2-3 c. any type of pasta, such as shells, spirals, penne, campanelle
1/2 c. freshly grated Parmesan Cheese (plus a little extra for sprinkling on the top)
Juice of 1/2 lemon (more to taste)
Drizzle Extra Virgin Olive Oil (about 1/4 c.)
Add salt and freshly ground pepper to taste
1 c. mixed fresh herbs, such as Basil and Parsley or Dill and Chives

Cook pasta al dente in large pot of boiling salted water. Reserve about 1/4 c. cooking water. Drain pasta and place in large serving bowl. Drizzle olive oil over pasta, stir in Parmesan cheese, lemon juice, salt and pepper and herbs. If it seems a little dry, add some of the reserved cooking liquid. Taste for seasoning, adding more lemon juice if desired. This dish is great on its own or served alongside fish or chicken. We also love it with leftover roasted salmon mixed in.


Lemon Basil Chicken

This recipe comes from my Italian Aunt Angie and she made this every summer for family cookouts while I was growing up. It is amazing!

2 T minced garlic (1/2-1 head garlic depending on size of cloves)
Juice of 6 lemons
1 c. Olive Oil
2 c. Fresh Garden Basil Leaves chopped
1 tsp. salt
Freshly Ground Black Pepper
1 Family Pack Chicken Thighs with the Bone, skin removed (about 16)

Place all ingredients as you go down the list in a large Pyrex casserole dish and mix well. Add chicken thighs coating each one. This dish is a must for marinating over night, periodically stirring around so each piece has been well-marinated. Bring to room temperature before grilling. Grill on low to medium heat until done. Great served right off the grill or cold for a picnic.


Posted October 2007 | Permanent Link

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