Fresh Cranberry Relish

1 bag fresh cranberries 

1 Granny Smith Apple 

1 Gala Apple 

1 small can crushed pineapple (drained) 

1 small can Mandarin orange segments (drained) 

2 - 4 Tbsp. cup orange juice 

handful chopped walnuts, optional 

sugar or honey to taste, optional 

Core apples and chop with cranberries in food processor and put in large bowl.  

Add orange juice, crushed pineapple, Mandarin oranges segments, and chopped walnuts.  

Sprinkle with sugar or honey and mix, taste, and add more sugar to taste chill.  

*As you can see, I pulse everything together in the blender then add roasted chopped walnuts.

Natalie's Italian Ragu

Prep time: 30 minutes, simmer together for another 40 minutes

2 Tb olive oil

1 onion, diced           Saute' until tender (faster with lid on)

Add to onions:          1 lb sausage (Italian)*

Cook and drain.       1 lb hamburger*

Add:

6 carrots, shredded

2 bell peppers, diced (red best or 1 red/1 green)

1 pkg fresh mushrooms, sliced

2 cups diced zucchini (Andria's add-in, optional--shredded would be good, too)

1/2 bag frozen peas 

1 large can olives, sliced 

2 LARGE (28 oz) cans tomato sauce  (56 oz total) OR blended fresh Roma tomatoes

Italian Seasoning (Sprinkle over to your liking.)

Diced garlic (to taste, 1 large clove or 1-2 regular sized cloves)

Basil, opt (but good, fresh is the best)

Red Pepper flakes (opt. Natty's recipe didn't call for this, but Sheri likes a little kick)

1 TB brown sugar (ONLY IF NEEDED, again Natty's recipe didn't call for it)

Simmer together until tender, about 30-40 minutes.  It's a thick sauce so serve over large pasta (or spaghetti squash), sprinkle parmesan over top, and serve with bread.  This has great flavor! ENJOY :)

(Modified slightly from Sheri's commentary.)

*I used ground venison and deer sausage (Erin's recipe) and we loved it!

Italian Turkey Soup

Picture and Recipe (slightly modified) from: http://ourbestbites.com/2008/11/italian-turkey-soup/

Ingredients:

Extra Virgin Olive Oil

1/2 lb ground turkey (I use Italian turkey sausage)

1 small onion (about 3/4 C) diced

4-5 garlic cloves, minced

1 T Dry Italian seasoning

Salt & Pepper

1 can (15oz) canned diced tomatoes

2 cans (15oz) white beans, drained and rinsed

2 cans (or 1 box) chicken broth

1 tsp. dry oregano

1/4 tsp. dry basil

1 T dried parsley (or about 1/4 C fresh)

4-6 C fresh spinach

Fresh Parmesan cheese

1.   Pour a couple swigs of extra virgin olive oil (1-2 T) into a large stock pot. Turn burner to med-high heat.

2.   When oil is nice and hot, add diced onions, minced garlic, and ground turkey*. Stir to combine and add the 1T dry Italian seasoning, along with about 1/2 t salt and several turns of black pepper. Cook until turkey is completely cooked through. When you’re browning ground beef or turkey for soup it’s important to cook it all the way through before adding the liquid or it will end up mushy.

~If you want to cook this via slow-cooker, place the turkey mixture in the crock pot now and continue. Although, you may want to hold off adding your beans until about 15 minutes before you’re ready to eat or they might turn to mush in there.~

3.   Add in canned tomatoes (including all the juice), the drained beans, and the chicken broth. Add oregano and basil and bring to a boil. Reduce heat to a simmer and simmer for at least 10 minutes, and up to 20.

4.   While soup is simmering chop spinach. Add in spinach and parsley and stir until wilted. Also, additional salt and pepper to taste. Ladle into bowls and top with freshly grated Parmesan cheese.

*This soup is also good with some pasta added (we use about 1 cup of bowtie). If you add it directly to the soup you will need more chicken broth and allow time for the noodles to cook before adding the spinach. I prefer to cook the pasta in a separate pot and let those who want it add it to their own bowls. This way it can be a low carb meal for some still but the pasta makes the soup more appetizing for some kids (and adults). We really like it without and with the pasta.

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