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The Recipe Specials for the week of March 26th will be Swedish Meatballs & Gravy with Farm Greens and a vegetarian Sweet Potato & Tofu Scramble with Tomato Salsa


Swedish Meatballs & Gravy with Farm Greens




1 pound bulk pork sausage


3 cloves garlic, minced


2 leeks, white and light green parts chopped


1/4 cup parsley, chopped


1 lemon, zested and juiced


1 egg, lightly beaten


2-3 slices bread, cubed then processed into crumbs


1/2 cup heavy cream


1 tablespoon (or more) flour


Salad mix


Salt and pepper to taste


Olive oil




Preheat your oven to 350 degrees. In a large mixing bowl, gently combine the sausage, garlic, leeks, parsley, lemon zest, egg, salt and pepper, and bread with your hands. Heat a skillet with 1 tablespoon olive oil while you form the mixture into spheres. Over medium heat, saute your meatballs until lightly browned on the outside. Transfer them to a baking dish and pop them in the oven. Heat the cream in the skillet to remove the dripping from the meatballs. Mix in the flour to form a gravy. Heat the meatballs for 20-25 minutes. Serve with farm greens mixed with lemon juice and olive oil.




Sweet Potato & Tofu Scramble with Tomato Salsa




1 package tofu


7 eggs, lightly scrambled


2 sweet potatoes, peeled  and cubed


1 leek, white and light green parts, chopped


1/2 cup pureed tomatoes


1 garlic clove, mined


2 tablespoons cilantro


Olive oil


Salt and pepper to taste




In a skillet saute your sweet potatoes and leeks  until softened over medium heat in 1 tablespoon olive oil. Add in your tofu, season with salt and pepper, and stir together. Lower your flame and add in your eggs. You may want to season the eggs with salt and pepper again, but that is optional. Shake the pan so the eggs don't stick. Just as they begin to settle, take a spatula to the eggs and gently turn them over. Be sure not to overcook the eggs. As they cook lower flame, combine the tomato sauce, cilantro, and garlic. Transfer your eggs to a serving platter and top with the salsa.

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This comfort food recipe is sure to warm you up this winter and will fill your home with the savory fragrance of fresh rosemary and oregano!


Herb Roasted Chicken with Winter Root Vegetables




1 whole, locally raised chicken

2 tablespoons rosemary, chopped

2 1/2  tablespoons oregano, chopped

2 carrots, diced

1 pound potatoes, diced

1 onion, quartered

3 tablespoons butter, melted

1 tablespoon olive oil

Salt and pepper to taste

2 cups stock (optional)


Preheat your oven to 450 degrees. Mix the butter with the herbs and spread across the outside of the chicken as well as under the skin. Place the chicken in a roasting pan and tie the legs with kitchen twine. Tuck the wings under to avoid burning. Toss your vegetables in the olive oil, salt and pepper and arrange around the chicken. You may pour one cup of stock into the pan to ensure a moist bird, but this is optional.


Roast the chicken for 15-20 minutes at 475 degrees. If you added stock to the pan, check on the amount of liquid that is left.  You can add the second cup of stock here. Lower the temperature to 375 and continue to cook.  The general rule of thumb is to cook chicken for 17 minutes per pound. A cooking thermometer placed in the middle should read between 160-170 degrees. If it isn't quite 160 degrees, return the chicken to the oven for another 10-15 minutes.


Once cooked, remove the pan from the oven. Cover the pan with foil and let it rest for 15 minutes before serving.

Fruit Foraging: A Growing Trend

Post By Shelly
Jun. 12. 2009
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The economy is affecting everyone differently but it is not discriminating as it does so. Some old do-it-yourself mentalities are starting to entrench themselves into younger generations. People are becoming creative in their pursuit for a healthy lifestyle. Recently spotlighted in The New York Times "Fruit Foraging" is a growing trend that is hitting the United States, namely the west coast. In some neighborhoods there have been fruit trees growing for years. People are starting to connect the dots. Many trees produce way too much fruit for one family. Some trees (or parts of trees) are public property. There are networks being established where neighbors with fruit trees on their property have a few options. They can share their fruit amongst the community or even donate some to people in need. People can barter their fruit, getting more variety for their recipes. People can sell their fruits (usually for a minimal cost). Websites like and are worth checking out. Ventures like this seem to strengthen community ties and are allowing individuals to become a little more self-sufficient, even in a city setting. What was once fruit rotting near some sidewalks is now an important ingredient in a homemade pie. If it's there why not use it?


I did some searching and had a hard time finding a community or website that is dedicated to the Chicago area. Is anyone more experienced in this field? Please post any comments here. It would be great to have something like this in Chicago!



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