Celery Salad with Apple Cinder Vinegar, Olive Oil, & Honey Dressing

1/4 cup olive oil

2 tbsp honey

1/4 cup apple cider vinegar

1 bunch of thinly sliced celery

1/2 red onion

1 cup edamame

1 tsp basil

salt & pepper to taste

Directions: 

Mix together the honey, olive oil and apple cider vinegar – set aside in a bowl. Finely chop the celery, peppers, onion and basil, add the edamame and salt and pepper. Mix both in a salad bowl and serve. 

Heirloom Tomato Sauce with Whole Wheat Pasta

4 large red or yellow heirloom tomatoes

4 Roma tomatoes

5 garlic  cloves

1/2 white onion

1 bunch chopped fresh basil

2 sprigs fresh oregano

2 sprigs fresh thyme

1 cup milk

4 oz Tofu

salt and pepper to taste

1 pinch cayenne

3 tbsp butter

Directions:

Cook whole wheat pasta and drain. In cooking skillet – start with butter to sauté, add chopped garlic and onion. Let cook until browned; add chopped tomatoes and cover for 5 – 7 minutes. Then add basil, oregano, thyme. Sauté until tomatoes are fully broken down. (If dry add a couple tbsp water). Lower heat to simmer and add milk, tofu and 2 tbsp butter to make the sauce. Simmer for 5 minutes. Turn off heat and pour mixture into a Vitamix (if using  blender, blend and heat up in a pan). Mix on low and then slowly heat up being careful not to burn yourself on the heated items. Then poor back into pan. Add salt, pepper and   cayenne to taste. Pour over whole wheat or quinoa pasta.

Sautéed Spicy Vegetables

olive oil for sauté

1 red onion – thinly sliced

1 yellow pepper – thinly sliced

1 bunch green beans

4 sliced/chopped adobe peppers

4 cloves garlic

salt to taste

red pepper flakes

Directions:

Heat pan on medium-heat with a bit of olive oil. Add garlic and onion and cook until browned. Add all other ingredients – mix and cook thoroughly. Add salt and red pepper flakes to your liking. Serve with the pasta dish.