This is my favorite way to cook. Letting creativity and spontaneity come together, using everything I have from the garden or extra vegetables after a trip to the farmers market. Easy, simple and never again to be replicated. This is true joy, you will find me in no happier state. A warm pan simmering, smiles and nourished bellies, all feels right and my heart is full. Perhaps it is my yearning for fall, as the kids gear up to go back to school, and sweet potatoes are on my mind! It is time to thin my carrots in garden, and this is an excellent way to use those tiny carrots. Not much prep involved, just cut roughly and throw in what you’ve got! Try and keep tomatoes the main ingredient, sweet potatoes second and after that use to your heart’s content. Carrots, peppers, herbs, celery, onion, garlic all make great choices. I then add my raw yogurt, Parmesan cheese, a little maple syrup and nutmeg to further bring out the creamy texture and warmth of the sweet potatoes. This sauce is amazing for lasagna, or your favorite pasta dish. This recipe also freezes and preserves well if you choose to make a large batch out of your extra summer tomatoes.
Ingerdients:
- 8 Garden Fresh Tomatoes
- 3 cups Pear Tomatoes
- 2 large Sweet Potatoes (cooked through, and cut into fourths)
- 2 Bell Peppers
- 4 Mild Wax Peppers
- 2 Medium Carrots or 5-10 Baby Carrots
- 3 Cloves of Garlic
- 1/2 Yellow Onion
- 1 Spring Basil
- 1 c Raw Yogurt
- 1 C Parmesan Cheese
- Salt and Pepper to taste
- 3 Tbs Olive Oil
- 2 Tbs Maple Syrup
- 2 Tsp Nutmeg
Cut all vegetables into coarse chunks. Place in sauce pan with olive oil, salt and pepper. Simmer with lid on unit vegetables are soft approx. 30 -40 min. Let mixture cool.
Realized I had a couple bell peppers in fridge; threw those in too! 
Place in blender and blend until smooth. Pour the now smooth mixture into pan and heat. Add yogurt and cheese, stir over medium heat to incorporate. 
Add maple syrup and nutmeg to taste, as well as salt and pepper as desired. Serve over favorite pasta and enjoy! 
These cook up in a snap and are easy to assemble. I used pretzels because I ran out of Panko, (my favorite; a japanese style bread crumb). The pretzels tasted great with the pork and added a nice crunch. You can use anything you have on hand for the breading; breadcrumbs, Panko, crackers, pretzels. I always like a challenge to avoid another errand just for an item or two, and feel very resourceful and creative in using what I already have! It doesn’t always work as planned, but it’s fun to try! The pork is marinated in my 
This Recipe is for a bread machine, but can be used without one as well. (Bread machines are amazing you can make any sort of dough and either bake right in the machine or in the oven.) This recipe uses almond four (courtesy of 
2 c Bread Flour
Plums abound this week at our local fruit stands. Our own plum tree is raining plums! This Sherbert is a cross between a frozen yogurt and ice cream. Sorry I don’t know what to call it, but my husband decided sherbert was its closest identity! This is a great way to use too ripe fruit that you need to use up. I’m not one to fuss too much in kitchen and love when I can make a couple (or even 4) things out of one recipe for future use. No peeling of fruit involved, and this recipe has double the fruit you need for the sherbert so you can use the puree for popsicles, as a topping, in smoothies, or even baby food!. Our plums and yogurt add a twist on a standard recipe. The fruit is cooked to render its natural sugars, and maple syrup is added to even further sweeten the deal.
So Grateful and blessed to be able to give with ART to FEED. Last Thursday’s Farmers market was a truly special time. Working in partners with Hearts of Harvest Foundation, a foundation that gives support to families facing health crisis. Many children and families the foundation has helped are affected by heart problems at young age, and need extensive surgeries and therapies at hospitals that require extensive travel. This foundation pays for families to stay near to their children, a situation know all to well by my dear friend and vice president of Hearts of Heavest, Jeana Hoff. The foundation is doing wonderful things for our community, visit 
painting towards Hearts of Harvest Foundation! Stay tuned to see the finished product!
Yogurt is the ultimate marinade for meat. The cultures and acidic nature of yogurt help break down the protein structure in meats, making them tender and flavorful. It serves as a perfect medium to deliver other flavors of your liking to the meat of choice. Our garden is booming, and my favorite herb right now is Thyme. Thyme has a citrus- woodsy taste that I love to use while grilling. My 
pointy bones can poke holes through bag! BBQ on Medium for 25- 35 minutes depending on size, until juices run clear, and internal temperature reads 160 F. Serve with fresh salad or your side of choice!
I love this pie filling! One because its simple and two because we get to visit 
of the list. I will also admit that since painting the cupboards are running a little bare, as I try to keep errands to a day or two a week. Painting should be fun and any mom can do it. Our outlets away from the constant laundry and demands of the day are important. Time to nourish our spiritual selfs is essential to our happiness and by default our families. Paint away, you will be surprised what you learn after one painting. Plus it is special to have something you love that you created in your home. God gave us all the gift of a mind to create things, the more you create the more He and others will value your work!
the Art to Feed 