April 2023 Health Hotline® Magazine Issue 69

April 2023 Health Hotline® Magazine Issue 69

Recipes

  • Deviled Eggs
  • Tomato & Garlic Confit Pasta

Articles

  • Think Wisely - Earth Day
  • For the Love of Organics: Garlic
  • Lutein, An Essential Nutrient for Modern Times
  • Say NO to CAFOs
  • Earth Watch
 

Deviled Eggs

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A platter of deviled eggs added to a spring brunch or picnic spread is always a good idea! This simple recipe is so easy and delicious you may just want to double it so there are plenty to go around!

6 Natural Grocers Brand Regenerative Organic Pasture-Raised Eggs, hard boiled
3⁄4 teaspoon Natural Grocers Brand Bulk Organic Onion Powder
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Garlic Powder
1⁄8 teaspoon Natural Grocers Brand Bulk Real Salt
  Natural Grocers Brand Bulk Organic Paprika, for garnish
6 tablespoons olive oil mayonnaise
1 tablespoon Natural Grocers Brand Organic Dijon Mustard
  fresh minced organic parsley, optional for garnish

1. Peel the hard-boiled eggs. Slice eggs in half lengthwise and gently pop the yolks out into a small bowl. Set the whites aside.

2. Use a fork to mash the yolks. Add all of the remaining ingredients (except the paprika) to the yolks and mash and mix until well combined. The mixture should be the texture of a silky frosting.

3. Generously spoon the yolk mixture into the hollow in the egg whites, dividing evenly among the eggs. Dust with paprika and serve immediately or refrigerate until ready to serve.

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Tomato & Garlic Confit Pasta

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Confit is a cooking method used in French cuisine in which food is cooked in oil or fat at a low temperature for a long period of time. For this recipe, tomatoes and garlic are slowly cooked in olive oil until they’re wrinkled and fragrant. The end result is a dish bursting with flavor that is glorious when served over pasta!

1 medium head organic garlic, about 12 cloves
2 pints organic grape or cherry tomatoes
3⁄4 cup Natural Grocers® Brand Organic Extra Virgin Olive Oil
3⁄4 teaspoon Natural Grocers Brand Bulk Real Salt
2 teaspoons Natural Grocers Brand Bulk Organic Thyme
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Red Chili Flakes (adjust to preferred spiciness level), optional
1 (12-ounce) package Natural Grocers Brand Gluten Free Fettuccini, or your favorite gluten-free fettuccini or tagliatelle
2 teaspoons Natural Grocers Brand Bulk Real Salt
1⁄3 cup chopped organic Italian parsley
  finely shredded Parmesan cheese, optional for topping

1. Preheat oven to 325 F.

2. Lay a chef’s knife flat on its side (blade away from you) on top of each garlic clove (one at a time) and give it a whack with the heel of your hand to smash the garlic and pop open the skin. Remove the skin and place in an 8 x 8-inch baking dish. For larger cloves, roughly chop and then place in the baking dish.

3. Use the tip of a paring knife to poke a small slit in each tomato to prevent them from bursting while they cook. Add the tomatoes, olive oil, salt, thyme, and optional chili flakes to the baking dish. Toss to coat and place in the oven. Cook for 1 hour and 30 minutes. After 1 hour of cooking, carefully remove from the oven and using a fork, mash some of the tomatoes with the garlic, stir to combine, and place back in the oven for an additional 30 minutes. Once done, mash the garlic and tomatoes to your desired consistency.

4. Approximately 20 minutes before the confit has finished cooking, place a large pot of water over high heat. Add 2 teaspoons salt and bring to a boil; follow the pasta label directions and cook until al dente. Drain the pasta and transfer to a large serving dish, pour the tomato and garlic confit over the pasta, and toss to coat well. Garnish with chopped parsley and optional Parmesan cheese. Serve immediately alongside a salad and protein of choice.

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