Tomato Grits with Fried Eggs
Ingredients
- 4 Large Organic Plum Tomatoes
- 3/4 Cup Organic Sprouted Yellow Corn Grits
- Sea salt and pepper to taste
- 4 Slices bacon
- 4 Large eggs Preferably Pastured
- 1 Cup grated cheddar cheese
Servings:
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Instructions
- Grate 3 tomatoes into a bowl, discarding any remaining skin. Cop the remaining tomato and set aside.
- Bring 3 cups of filtered water or chicken broth to a boil in a medium saucepan.
- Add the sprouted grits and the grated tomatoes. Reduce heat to low and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
- Remove from heat and cover to keep warm.
- Cook the bacon in a skillet over medium-high heat, turning until crisp. Remove to a paper towel-lined plate. Discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble.
- Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness.
- Spoon grits into 4 bowls. Top each serving with bacon, chopped tomato, cheese and a fried egg. Season with salt and pepper.
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Wilmington Squash Soup
Ingredients
- 4 Tbsp organic butter
- 12 green onions, chopped (white and green parts)
- 1 clove garlic, minced
- 1 organic red bell pepper, chopped
- 1/4 cup fresh parsley chopped
- 2 Tbsp fresh basil chopped
- 2 pounds organic butternut squash, peeled and chopped (see instructions below)
- 1 ham bone or ½ pound ham, chopped
- 1 - 14oz can diced tomatoes
- 4 cups homemade or organic chicken stock
- 1/2 tsp ground allspice
- 1/4 tsp ground mace
- 1 pinch ground nutmeg
- 2 Tbsp curry powder
- Sea salt and pepper to taste
Servings:
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Instructions
- Cut butternut squash in half, brush cut sides with coconut oil. Bake in 350-degree oven about 40-45 minutes. Let cool. Peel, seed, and chop.
- In soup pot add butter and chopped green onions. Saute 2-3 minutes, stirring a couple of times.
- Add garlic and red bell pepper and saute for additional 3 minutes.
- Add ham bone or ham, tomatoes, chicken stock, spices, fresh herbs, and chopped squash. Bring to boil. Reduce heat to a simmer. Stir well and let simmer about 45 – 60 minutes. Add salt and pepper to taste, stirring well.
Recipe Notes
Great with cornbread topped with pickled beets, coarse black pepper, and goat cheese.
Or try garnished with sprouted popcorn and served with sprouted pumpkin seeds for a delicious fall meal.
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Sprouted Black Bean Soup
Ingredients
- 10 slices (nitrite/nitrate–free) bacon, chopped
- 2 medium organic onions, chopped
- 6 cloves organic garlic, chopped
- 2-3 cups homemade or organic chicken stock
- 1 can (14.5oz.) organic chopped tomatoes
- 2 tablespoons fermented ketchup
- 2 teaspoons worcestershire sauce
- 1 tablespoon chili powder
- 4 cups cooked sprouted Black Beans*
- Sea salt and pepper to taste
- Juice of ½ lime
- Chopped cilantro for garnish
- Sliced scallions for garnish
- Sour Cream for garnish
- Grated Cheddar for garnish
Servings:
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Instructions
- Put the bacon into a large heavy pot and place it over medium heat.
- Cook until it starts to give up its fat, about 4 minutes.
- Stir in the onions and cook, stirring until they start to turn translucent, about 4 minutes.
- Stir in the garlic and cook about 1 minute.
- Add the chicken stock, tomatoes, ketchup, Worcestershire, and chili powder.
- Stir in the beans, turn the heat to high and bring all to a boil.
- Reduce heat to low and let simmer for 15–20 minutes to blend flavors and thicken soup.
- Stir in the limejuice.
- Serve with garnishes and your favorite sprouted bread or crackers.
- NOTE: Measure your 4 cups of black beans for this recipe after they've been cooked, not as dried beans.
Recipe Notes
*To cook sprouted black beans: Place 4 cups of dried sprouted black beans in a pot with 2 quarts of cold filtered water. Add 1 teaspoon of sea salt (optional). Bring water to a boil. Stir beans, reduce heat, cover and simmer about 30 minutes. Check the consistency of the beans (they’ll cook quicker than un–sprouted dry beans) after 30 minutes. Extend the cooking time until beans have reached the tenderness you prefer.
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Anthony’s Signature Sauce & Ricotta Pasta
Ingredients
- 1 pound cherry tomatoes, halved
- 4 tablespoons olive oil
- 2 tablespoons chopped fresh thyme
- 4 garlic cloves, sliced
- • Pinch of crushed red pepper
- 1 bunch basil leaves, torn
- 4 ounces ricotta cheese, crumbled
- Sea salt and pepper to taste
- 16 ounces Sprouted Fettuccine or Rigatoni
Servings:
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Instructions
- Put the tomatoes in a roasting pan with the oil, thyme, garlic, and red pepper. Season with salt and pepper.
- Roast in a 400 degree preheated oven for 15-20 minutes until the tomatoes have softened and released their juices.
- Meanwhile cook the sprouted pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
- Stir the tomatoes with all their pan juices and most of the basil leaves into the pasta and toss gently until combined.
- Season with salt and pepper and spoon into serving bowls.
- Chop the remaining basil, mix into the ricotta and season with salt and pepper.
- Spoon into a small dish for guests to spoon onto the pasta.
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