In a heavy-bottomed sauce pan, lightly brown 3 cloves of crushed or minced garlic in 2 Tbsp of pure olive oil. Stir in 3/4 lb of chopped tomatillos and 2 good-sized sprigs of fresh basil. When the tomatillos have released a lot of liquid, and the mixture begins to boil, stir in salt, reduce heat, and simmer for 15-20 minutes. Uncover and add 3/4 lb of cooked, puréed beets. Heat until just beginning to boil again. Serve over gluten-free pasta with freshly grated parmesan.
Ingredient: olive oil
Crustless Quiche with Spinach, Ham and Cheese
I’ve always spent a good amount of time in the kitchen, but since I developed latex fruit syndrome, I spend far more time there. As a busy mom and teacher, I’m always looking for ways to make delicious foods for my family and myself without spending an eternity in the kitchen. This quiche, which reheats…