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Fritata a la World Peace Cafe PDF Print E-mail
Recipes
Wednesday, 05 September 2007
3 eggs
2 T. milk
oil or butter enough to cover bottom of 10 inch fry pan that can go into the oven
1/3 c. chopped onions
1/3 c. mushrooms- sliced
1/3 c. thinly sliced zucchini
salt pepper and thyme
1/3 c. cheddar
about 1/4 c. Parmesan
Mix the cheese in with the eggs
Place the eggs milk and cheese in a large bowl, with the herbs
gently sautee the onions, mushrooms and zucchini until they are just barely cooked.
Pour vegetables into the egg mixture. 
Bake at 350-375 for 5-51/2 minutes.just until the eggs are solid on top
                                                                                                                      

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Last Updated ( Wednesday, 05 September 2007 )
 
World Peace Cafe with Tony Coleo PDF Print E-mail
Beyond the Measuring Cup
Wednesday, 05 September 2007
Tony  Coleo, the chef at the World Peace Cafe in Sandy Springs, Georgia was my guest on Beyond the Measuring Cup at Radio Sandy Springs.

Check out the World Peace Cafe and say hello to Tony at:
227 Sandy Springs Place Ne Suite 302.  Right across Hammond Dr. from the Whole foods shopping center  in Sandy Springs.
call : 404-256-2100
or check out the website at:
www.worldpeacecafeatlanta.com
 

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Last Updated ( Wednesday, 05 September 2007 )
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Roasted Eggplant and Corn by Lynne Sawicki PDF Print E-mail
Recipes
Wednesday, 05 September 2007
4 Japanese eggplants, diced and lightly salted
4 ears of white or yellow corn, removed from the cob
2 T. olive oil
1 clove garlic, minced
8 ounces chicken stock
1 T. butter
salt & butter to taste
Pour olive oil into sautee pan on Medium to high heat.  Once hot, add the eggplant.  Sautee until a golden brown.  Add garlic and sautee for a bit before adding the corn.  Deglaze pan with chicken stock or water and turn heat down.  Salt and pepper to taste.  Just before serving, stir in butter.

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Last Updated ( Wednesday, 05 September 2007 )
 
Lynne Sawicki of Sawicki's Meat Seafood & More- Decatur, GA PDF Print E-mail
Beyond the Measuring Cup
Wednesday, 05 September 2007
I recently interviewed Lynne Sawicki of Sawicki's Meat, Seafood & More on Beyond the  Measuring Cup on Radio Sandy Springs.
Lynne has recently opened a store in downtown Decatur, Georgia that gives the cooks of the area a real choice about the quality of food they use in their cooking.

She has grassfed, hormone free, beef, lamb, and pork as well as wonderfully fresh seafood.  Vegetables that Lynne has grown in her own garden figure prominently when you walk in the door.

She carries local cheese as well as other products that she feels will enhance the eating and cooking experience.

If you don't want to actually put together the best ingredients tonight let Lynne and her staff put together a hot or cold sandwich, salad soup or make you a boxed lunch to take on a picnic or to your local high school sports event. 

Stop by at:  250 West Ponce de Leon Ave., Decatur, GA 30030
Call:  404-377-0992
or check out more about the store at: www.sawickismeatseafoodandmore.com

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Last Updated ( Wednesday, 05 September 2007 )
 
Chilled Cucumber Soup from Twila Dove of Two Doves Farm- Fayettville, GA PDF Print E-mail
Recipes
Wednesday, 05 September 2007
2 1/2 c. cucumbers (pared and chopped)
1 C. homemade chicken broth (check Sally Fallon's cookbook Nourishing Traditions for a great recipe)
1 t. salt
Dash of pepper
4 drops hot sauce
1 T. fresh lemon juice
1 C. yogurt or sour cream
1/2 c. Cucumber (finely diced) for top when serving
2 T. shopped fresh dill
Combine chopped cucumber, chicken, broth, salt, pepper, Hot sauce, and lemon juice in a blender.  Cover and blend  until smooth.  Add Yogurt to mixture and blend well.  Chill several hours.
Whirl in blender before serving and sprinkle with chopped dill.  Garnish each serving with finely diced cucumber.
This will definitely cool you off on a hot Georgia day.... or any other place, for that matter.

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Last Updated ( Wednesday, 05 September 2007 )
 
Interview- Laurie Ledbetter and Lynn Razaitis from Weston A. Price Foundation PDF Print E-mail
Beyond the Measuring Cup
Wednesday, 05 September 2007
Laynn Razaitis and Laurie Ledbetter joined me on the radio program.  They are co-facilitators of the local branch of the Weston A. Price Foundation.  Weston A. Price was a dentist, who in the 1930's studied indigenous groups of people to see if he could determine what was different about people who had dental problems like cavities and people did not.  He concluded by taking careful food and lifestyle histories that the fats and foods that people ate made an enormous difference in how healthy they are.  A group of people has grown up around the facts discussed in his book, Nutrition and Physical Degeneration.

If you would like more information about the Weston A. Price Foundation here in metro Atlanta go to:
www.westonaprice.org/Atlanta.
You may also call Lori at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it (phone 404-298-8848
or Lynn at: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it 404-294-6686
or  the international organization at: http://www.westonaprice.org/

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Last Updated ( Wednesday, 05 September 2007 )
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