Preparation Time: 35 minutes | Cooking Time: 0 minutes | Serves: 2 people Ingredients: 4-5 cloves of garlic ½ an eggplant 5 sunchokes (you may know them as Jerusalem Artichokes), washed well juice from 1/2 fresh lemon 1 tsp oregano salt to taste 5-8 leaves fresh basil 2 tablespoons olive oil Directions: Boil 2 quarts water. Add sunchokes whole and eggplant, chopped in 4 or 5 pieces and boil for 10 minutes, or until sunchokes are tender. Add garlic cloves for last 3 minutes. Then, blend lemon juice, garlic cloves, olive oil, sunchokes, eggplant and spices together. 3)Chill for a couple of hours in fridge. Dietary Options: Tastes: This recipe was submitted by: Belinda Hassell
Be Fresh Local Market Cafe from SPUD on Vimeo. Be Fresh Local Market Cafe See our new BeFresh Marketplaces
Sally Powis-Campbell Wholistic Health YYC wholistichealthyyc.com @wholistichealthyyc @sallypc @wholistichealthyyc @wholehealthyyc Birthday: January 25 Dietary Restrictions (e.g. vegetarian, celiac, gluten-intolerant, unprocessed, sustainably-caught only,…
Mia Shettler The Wellth www.thewellth.com the_wellth Dietary Restrictions: I don’t have any specific dietary restrictions per say, but I try my best…
