WINNER! ORGANIC CHILI WITH ZUCCHINI

Anne

This recipe won the Wolff's Flea Market 2017 Pot Luck Recipe Contest. We love that it was handwritten, and especially love the attention to organic ingredients!

INGREDIENTS
1 1/2 C zucchini - pureed
1 large onion - chopped - use Spanish or red onion

2 cloves garlic - chopped
1 pound (90% lean) organic ground beef
1 t fresh oregano or basil
1 t curry powder
1/4 t sea salt
1 can Roma tomatoes (organic)
1 can kidney beans (organic)
1/2 t ground pepper

DIRECTIONS
Peel and chop onion to get 1 cup
Peel and chop garlic
In saucepan, cook beef, onion and garlic for 10 minutes while stirring
Drain fat
Stir in oregano/basil, curry, salt, pepper, tomatoes and zucchini
Heat mixture on high until boiled, then reduce heat
Stir in beans
Cook uncovered 20 minutes, stirring occasionally

Notes:
Add hot sauce to make it spicier
Use ground turkey

Red Lentil Vegetable Soup

Red Lentil Vegetable Soup
Sharon Wolff

The best part about homemade soup is that you can pretty much add whatever vegetables you have on hand. Often shopping and tedious measuring is not a requirement. I made up this recipe as I went along. Fellow soupers, can substitute ingredients as you see fit. 

Ingredients:

• 1 medium onion
• 1 red bell pepper
• Head of cauliflower - broken into florets
• 5 stalks celery
• Bag of multicolored organic carrots
• 2C red lentils
• Spices: garlic powder, curry, parsley, dash basil to taste (or use fresh)

Directions:

• Fill a medium size pot with water
• Add cauliflower, celery, carrots, parsley and bring to a simmer
• Cover and continue to cook on low
• In separate pan, brown onion and red pepper in a little olive oil
• Add to vegetables and continue cooking until everything is tender
• Strain out vegetables and blend in food processor or blender until creamy, keep a few chunky bits if you like
• Return mixture to water
• Add 2 cups uncooked lentils
• Add spices to taste
• Stir, cover and cook on low until lentils are soft