From our market helper Tricia, who is also a health coach. For more healthy recipes or for healthy tips visit her website, http://triciaontrack.com/apps/recipe/
Overall, this recipe is easy, as long as you know how to chop vegetables. The peeling, seeding, and chopping of tomatoes can be time consuming and a little messy, so be prepared! If that seems daunting, you could substitute canned tomatoes. However, the flavor profile would be very different.

How to Peel a Tomato:
1. Fill a large pot halfway full of water and bring to a boil
2. Fill a large bowl with ice and water
3. Cut a small X on the bottom of the tomato
4. Drop tomato into the boiling water for 15 seconds
5. Move tomato to the ice water for 1 minute
6. Pat dry and peel!
**Chop all vegetables into bite-sized/small-dice chunks

Yields
8 servings
Ingredients

3 pounds ripe tomatoes, peeled, seeded, and chopped
1 cup tomato juice (squeeze from the tomato leftovers or use bottled)
3 medium cucumbers, peeled, seeded, and chopped
1 red/orange bell pepper, chopped
1 roasted red pepper, peeled and chopped
1 small red onion, chopped
1 small jalapeno, seeded and chopped
2 heaping Tbsp minced garlic
3 Tbsp almond meal
1/3 cup extra virgin olive oil
2 limes, juiced
1 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce (can sub tamari)
1 tsp ground cumin
1/8 cup chopped fresh parsley
sea salt and freshly ground black pepper, to taste



Directions

1. Mix together all ingredients in a large bowl
2. Transfer about 2 cups of the mixture to a blender and pulse for 10 seconds
3. Return to bowl and stir
4. Transfer another 2 cups of the mixture to a blender and pulse for 10 seconds
5. Return to bowl and stir
6. Repeat process a few more times until desired consistency is reached. I like to have a good mix of chunky vegetables and puree.
7. Cover and refrigerate for at least 2 hours prior to serving. I like it best the next day, as the flavors have a chance to meld.


Notes

Serve with freshly chopped basil and sour cream or greek yogurt, if desired

¼ cup grated or finely chopped red onion (optional)
2 to 3 tablespoons extra-virgin olive oil or canola oil (or a mix of the two)
2 to 3 tablespoons buttermilk
2 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon curry powder
½ teaspoon ground lightly toasted cumin seeds
 Salt and black pepper
1 pound carrots, peeled and grated
¼ cup finely chopped flat-leaf parsley
3 tablespoons capers, rinsed and coarsely chopped

Place the onions, if using, in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, then pat dry using a paper towel.
Meanwhile, make the dressing: Whisk together the oil, buttermilk, lemon juice, mustard, curry powder and cumin in a large bowl; season with salt and pepper.
Add the carrots, parsley, capers and drained onions, if using, and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again just before serving).

Tasty, flaky little hand pies. The dough is easily made in your food processor!! Although it has a lot of steps, these are pretty easy to make if you have the time!

FOR THE DOUGH:
2 1/2 cups all-purpose flour/320 grams, plus more for rolling the dough
1 teaspoon kosher salt
1/4 pound/115 grams cold unsalted butter (1 stick), cut into 1/2-inch cubes
1/2 cup/120 milliliters ice water, plus more as needed
Egg wash (1 large egg mixed with 1 tablespoon water)

FOR THE EGGPLANT-TOMATO FILLING:
1 medium eggplant (about 1 pound/455 grams)
2 tablespoons olive oil
1 small onion, diced (about 1/2 cup/115 grams)
Kosher salt and ground black pepper
1/2 cup/115 grams strained diced tomatoes (from a can)
1/4 cup/25 grams grated Parmesan, plus more for topping
1 large egg, beaten
2 teaspoons all-purpose flour

If using the eggplant-tomato filling, heat the oven to 425 degrees. Pierce the eggplant several times with a knife and roast on a parchment- or foil-lined baking sheet until the eggplant collapses and is completely soft, 35 to 40 minutes. When cool enough to handle, remove and discard the skin; transfer the flesh to a strainer to drain and set aside.

Make the dough: In the bowl of a food processor fitted with the metal blade attachment, add the flour and salt and pulse briefly to combine. Add the butter and pulse just until the butter pieces are the size of peas. Slowly add the ice water and process just until combined. Form the dough into 2 disks about 1 inch thick, wrap in plastic and refrigerate for at least 30 minutes.

Meanwhile, heat the oven to 350 degrees and line a baking sheet with parchment paper.

If using the spinach-feta filling: In a medium bowl, combine the spinach, feta and Parmesan. Season to taste with salt and pepper, then add egg and flour.

If using the eggplant-tomato filling: In a medium-sized frying pan over medium heat, heat the olive oil. Add the onions, season with salt, and cook until beginning to soften but not brown, about 3 to 5 minutes. Stir in the tomatoes and eggplant, breaking them up with a wooden spoon, and cook until the mixture begins to thicken and loses some of its moisture, about 5 minutes. Season to taste with salt and pepper and remove from the heat. When the mixture has cooled, stir in the Parmesan, egg and flour.

Working with one disk of dough at a time, on a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a circle about ⅛-inch thick or slightly thinner. Using a 3 ½-inch/9-centimeter circle cutter, cut as many circles as you can from the dough.

Hold a circle in your hand and fill with 1 tablespoon of filling. Fold up the sides into a half-moon shape and pinch the edges closed to seal, crimping them if you like. Place the sealed bureka on the prepared baking sheet and repeat with the remaining dough.

Brush the tops lightly with the egg wash and sprinkle with a large pinch of grated Parmesan. Bake for 30 to 35 minutes or until the crusts are golden brown.

FOR THE CORNMEAL BISCUITS
1 cup all-purpose flour
1/2 cup fine cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup sour cream or plain whole milk yogurt
Milk

FOR THE RATATOUILLE
1 large eggplant 1 1/2 pounds cut into 1-inch chunks
3 small zucchini 3/4 pound, cut into 1-inch chunks
7 tablespoons extra virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 pound Italian sausage, casings removed
1 large onion, cut into 1-inch chunks
1 red pepper, cored and cut into 1-inch chunks
3 large garlic cloves, finely chopped
1 1/2 pounds plum tomatoes
4 sprigs fresh thyme
1/4 cup chopped fresh parsley or basil 


For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees.

For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with ¾ teaspoon salt and ¾ teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.

Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.

Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining ¼ teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.

Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a ½ -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.

Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.

This relish would be best made with yellow beets, if possible. That way it will keep the colors separate. Made with red beets, it will be just as delicious, but will be all red.

3 medium beets
Salt and pepper
Extra-virgin olive oil
1 cup finely diced red onion
4 tablespoons lime juice, plus more for finishing
1 teaspoon grated ginger
2 medium cucumbers, peeled and diced into 1/2 inch cubes
2 tablespoons roughly chopped dill
2 tablespoons roughly chopped mint
2 tablespoons finely cut chives

Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into ½-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)

Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes. Add fresh herbs and a drizzle of olive oil. Serve on top of fish, chicken, or just as a side dish.

It’s a salad, of bread. Make it easier on yourself and use whatever bread you have on hand, and swap the ricotta salata for feta. 

1½ pounds small beets, any color, scrubbed (about 10)
½ small red onion, thinly sliced
3 tablespoons white wine vinegar, plus more for serving
Kosher salt
½ loaf rye bread, crusts removed, torn into 1-inch pieces (about 6 cups)
4 tablespoons olive oil, divided, plus more for serving
Freshly ground black pepper
1 large orange
4 ounces ricotta salata (salted dried ricotta), crumbled
1 cup torn fresh herbs (such as dill, parsley, tarragon, and mint)

Preheat oven to 425°. Place beets in a shallow 2-qt. baking dish and add water to come ½" up sides. Cover dish tightly with foil and bake beets until tender and a cake tester or paring knife easily slides through flesh, 45–60 minutes. Let cool slightly.
Meanwhile, toss onion, 3 Tbsp. vinegar, and a pinch of salt in a small bowl to combine; set aside.


Toss torn bread and 2 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Bake, tossing once, until bread is golden brown and crisp around edges, 8–10 minutes; set aside.
Rub beets with paper towels to remove skins, then halve (or quarter if large) and place in a large bowl; add onion with liquid.


Using a small sharp knife, remove peel and white pith from orange. Working over bowl with beets, cut between membranes to release segments into bowl. Squeeze membranes to release juices; discard. Add reserved toasted bread and 2 Tbsp. oil and toss to combine. Let sit a few minutes for flavors to meld.


Just before serving, fold in ricotta salata and herbs, drizzle with more oil and vinegar, and season with salt and pepper.