This meal is something I put together after going to the Greenfield, Massachusetts Farmer's Market with the intention of making something delicious with the fresh veggies I came home with
I call it, "Zucchini Boats stuffed with rosemary-pine nut cheese, parsley, and tomatoes
& purple radish salad with homemade honey-mustard dressing,"for short.
The beautiful greens I used to create the salad were from CrabApple Farms: The purple radishes were from The Kitchen Gardener, and the homemade honey-mustard dressing included ingredients from our Co-op, as well as Warm Colors Apiary Wildflower Honey. The whole dish is topped off with fresh cracked black pepper, which I picked up at Whole Foods Market in Hadley. I'm so grateful that CrabApple farms brings a lot of interesting greens to market that still have their medicinal, bitter elements intact. Most varieties of lettuces commonly sold have their bitter elements bred out of them. The result? People need to rely more and more on adding medicines to their diet through herbs rather than getting them naturally through foods.
Rosemary Pine Nut Cheese:
1 cup raw pine nuts, soaked for 1 hour or more
2 T. lemon juice
4 T. nutritional yeast
1/2 tsp. Sun Fire Salt
3-4 T. spring water
2 T. fresh rosemary
Place the pine nuts, lemon juice, nutritional yeast, and Sun Fire Salt in a food processor and pulse a few times, until thoroughly combined. Gradually add the water and rosemary and process until the texture becomes fluffy, like ricotta cheese!
Sun Fire Salt, a pink-colored blend of the most exquisite mineral and prana-rich salts available from all corners of the Earth is available from:
(Recipe Adapted from a Pine Nut Ricotta Recipe found in Raw Food, real world by Matthew Kenney and Sarma Melngailis.)