Allergy Free and Whole Food Menu Planners for Anyone on a Limited Diet
A couple of weeks ago our tomatoes were booming, so I made a batch of homemade tomato sauce. It didn’t last long and it was delicious. There is truly nothing like fresh home grown tomatoes and sauce!
I decided to leave it “chunky” but you could blend it up after it’s cooked if you want a smoother sauce. Or you could blend up half and leave the other half chunky.
So here’s my recipe:
One of our meals last week was a delicious Roasted Chicken with herbs and lemon as well as Cold Beet Salad, Sauerkraut and Garden Tomato and Basil Salad. The three salads looked so beautiful together, I couldn’t help but take a picture. And they tasted great together as well. The beet and tomato salads are very easy while the sauerkraut takes some time and effort, but all were very delicious. So I thought I’d share the Beet and Tomato salads with you today and keep the Sauerkraut for another day…
Garden Tomato and Basil Salad
Garden tomatoes – as many as you’d like, chopped up into medium sized chunks
Fresh basil, chopped – about 1/4 cup to 2-3 large tomatoes
Dressing: About 1/3 vinegar to 2/3 olive oil (you can play with the proportions – I usually don’t measure but simply pour onto the tomatoes)
Apple Cider Vinegar or Balsamic Vinegar (not GAPS friendly)
Olive oil
Salt and pepper, freshly cracked, to taste
Mix all ingredients together and enjoy. You can chill ahead of time and the flavors will mingle together.
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Cold Beet Salad
4-5 beets, peeled, cut into chunks and steamed until tender, chilled
Fresh mint, chopped – about 1/4 cup (I actually didn’t add mint this time but it is very good with the beets)
Same dressing as above for the tomato salad
Mix all ingredients together and enjoy.
For the beets, you will need to chill them before serving. Enjoy!
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I hope you enjoy these simply delicious summer recipes for these really hot days we’re having!