3 Cups Fresh Tomato Sauce
2-3 Sweet Potatoes Sliced Thin on a Mandoline
3 Cups Kale Stems Removed and Chopped
1 Tbl Olive Oil
3 Cloves Garlic Chopped
15oz Low Fat Ricotta Cheese
2 Farm Fresh Eggs Beaten
2 Tbl Fresh Basil Leaves
2 Cups Mozzarella Cheese
3 Pinches Parmesan Cheese
Salt and Pepper
Blanch sweet potatoes in boiling water for 45-60 seconds and cool in ice bath.
Sautee kale and garlic until tender 2-3 min.
Mix ricotta, eggs, basil and salt and pepper until well blended.
Layer a 9X9 pan with 3/4 cup sauce, 4-5 slices of sweet potato until pan is covered, ricotta mix, 1/2 kale mix, 1/2 cup mozzarella, 1 pinch of parmesan. Repeat
Finish with Sauce and Cheese
1 Cup Almonds
1.75 Cups Oats
1 Cup Unsweetened Coconut Flakes
.5 tsp Cinnamon
.5 tsp Sea Salt
1 Cup All Natural Peanut Butter
.5 Cup Pure Maple Syrup
1.5 tsp Vanilla
in a food processor chop the almonds and then the oats.
Place the almonds and coconut on a cookie sheet and bake at 375 for 6-8 min and let cool.
Mix almonds, oats, coconut, cinnamon and salt well.
in another bowl add the peanut butter, maple syrup and vanilla
Mix wet and dry ingredients.
press the mixture onto a 9x9 baking dish and let cool for one to two hours.
portion and serve!
keep in the refrigerator for best consistency
1 10-15lb Kaland Farms or local pasture raised turkey
6 Table Spoons Corva Bella Farm Whipped Lardo - Herbes de Provence
6 Sprigs fresh thyme
4 Large carrots peeled and chopped 1/2 inch
4 Ribs celery washed and chopped 1/2 inch
2 Onions chopped 1/2 inch
6 Cloves garlic smashed
preheat oven to 375.
Rinse turkey and remove organs.
Season with salt and pepper to your discretion.
Separate the skin from the breast meat and apply 2 table spoons of lard to each breast.
In a large baking dish lay out 2/3 of the onion, celery, garlic and onion. Put the other 1/3 inside the turkey and put the turkey on top of the veggies in the pan.
Top with fresh thyme.
Cook turkey 15 min per pound or 165 degrees covering after the first 45 minuets. Let turkey rest for 30 minuets before carving.
Candy roasted radishes, butternut squash and baby kale
Adam Sturm, owner/proprietor/chef of Adam's Mobile Market