[Sun]

I decided yesterday that the West is lacking in real Italian foods. People go crazy over any combination of garlic, basil, tomato or garlic lemon, Parmesan. I've been playing around with small wood fired pizza's where I can put any combination on top and the way that folks react to Italian cheeses and really good red sauce, garlic, fresh basil and oregano, makes me realize that with very few exceptions (such as the SF bay area & LA) there is a real shortage of good Italian food.

For anyone who is looking for a quick tomato sauce, here is a recipe that I use often and takes less than 15 mins to cook:

Suns Quick Tomato Sauce

1 Can Muir Glen Organic Plum Tomato's 28 oz.
3 Cloves garlic
1 Tbsp Extra Virgin Olive Oil
4 leaves of Fresh Basil
1 tsp honey

Sea Salt
Freshly ground Black Pepper
Red Pepper (optional)

Chop garlic and saute' in olive oil over medium heat for one minute, do not brown.

Puree tomato's in a blender or for a chunky sauce, strain liquid into the pot and chop tomato's. Add to pot.

Cook covered on medium heat for 10 minutes.

Add fresh basil and honey. Cook 5 more minutes.

Salt & pepper to taste.

Multiply recipe as needed.

Yield: 3.5 Cups sauce.




I love greens and make lots of them. Any vegetable that is dark and leafy is also loaded with life source that we need to stay healthy and vibrant. Nutrients such as magnesium, potassium, iron, as well as rich antioxidants can be found in leafy greens. As the markets start to roll in fresh vegetables from local farms, get your greens on. Here is a quick recipe for Swiss Chard.

You can eat this on its own, add to a soup or pasta, serve as a side dish, incorporate into a Risotto (which I often do and it is delicious) and most of all, feed it to someone who is not a lover or greens, this will make them a convert As always, use organic whenever possible. Even better, grow your own.



Garlicky Swiss Chard

2 Bunches (roughly 6 Cups chopped) Swiss Chard
6 garlic cloves, chopped
3 Tbsp Extra Virgin Olive Oil
1 Vegetable broth or Chicken broth (sub water if none is available)

2 Tbsp Shaved Romano Cheese (Locatelli Brand is my preference)

Fresh ground pepper



Prep: Rinse, dry and chop Swiss Chard. Reserve stems for use in soup.

In a 4 qt pot or pan, saute' garlic in olive oil over medium low heat for 2 minutes. Do not brown.

Add Chard to garlic, olive oil mixture and saute' for 5 minutes on low to medium heat. Add 1/2 Cup of broth, cover and let cook on low for 5 minutes. Add remaining broth and cook on low for 10 minutes.

Top with Romano Cheese.

Season with pepper.

Yield: 2-3 Cups depending on water content.