“Americans don’t know who they are, because they only know who they are on a diet of factory food products."
Buy Death by Supermarket
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READ EXCERPTS: Death by Supermarket
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RECIPES
Tuesday Recipes Week One
Breakfast: Steak n’ Eggs. 2/3 cup Breakfast Grits.
Lunch: Chef’s Salad. Small bunch grapes.
Dinner: Crockpot Country Style Ribs. Collard Greens with Bacon. 1/2 cup unsweetened applesauce. 1/2 cup acorn squash with butter. Nadine’s Five Minute Salad.
Steak n’ Eggs
Makes 2 Servings
two 8-ounce grass fed, pasture raised rib-eye steaks (about 1 inch thick)
1 tablespoon freshly ground black pepper
sea salt, to taste
4 eggs
¼ cup sour cream
1 tablespoon butter
Season steaks on both sides with pepper and salt, massaging the seasonings into the meat with your fingers. Place a medium cast iron skillet over medium-high heat. When hot, put steaks in skillet and don’t move them until they are crusty brown on one side, about 4 minutes for medium rare. Turn and cook other side 2 to 3 minutes. Put steaks on a plate to drain.
In a small bowl, whip eggs with sour cream. Heat a medium sized skillet over medium heat and add butter. When hot, add eggs and stir until almost done (like chicken, eggs continue to cook after being removed from heat).
Serve eggs and steak together.
Breakfast Grits
Makes 2 Servings
4 cups water
1/2 teaspoon sea salt
2 tablespoons butter
1 cup stone-ground grits
1/4 cup heavy cream
In a medium sized pot over high heat bring water, salt, and 1 tablespoon butter to a boil. Whisk in grits, reduce heat and simmer, covered, stirring frequently, until grits are tender and thick, about 1 hour. Remove from stove, stir in cream and remaining tablespoon butter and serve.
Classic Chef’s Salad
Makes 4 Servings
Dressing
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 organic egg yolk
1 minced garlic clove
sea salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
2 tablespoons minced fresh chives
Salad
3 loose handfuls salad greens
8 ounces cooked cold chicken, cut into thin strips
8 ounces cooked cold nitrate-free ham, cut into thin strips
8 ounces (preferably raw) Swiss cheese, cut into thin strips
2 medium-ripe quartered tomatoes
2 hard-boiled eggs, quartered
1 cup peeled and sliced cucumber
1 cup pitted black Greek or green olives
In the bottom of a large salad bowl, using a fork, whisk salad dressing ingredients, except chives, until emulsified. Add chives and salad greens and toss. Divide salad onto four plates and top with remaining ingredients.
Crockpot Country Style Ribs
Makes 4 to 6 servings
2 to 3 lb. country style pork ribs, boneless
1 tablespoon olive oil
1 large onion, quartered and sliced 1/4-inch thick
Sauce
1/3 cup Shoyu sauce
1/2 cup organic tomato sauce
1 tablespoon stone ground mustard
1 tablespoon molasses
2 cloves garlic, minced
Dash course ground black pepper
2 tablespoons apple cider vinegar
1 teaspoon celery seed
In a fry pan or cast iron pan brown the ribs in oil. Place the browned ribs in the crockpot and cover with sliced onion.
Combine all the sauce ingredients in a bowl and pour over ribs and onions. Cover and cook on LOW setting for 8 to 10 hours, or on HIGH for 4 to 5 hours.
Collard Greens with Bacon
Makes 4 Servings
4 pounds collard greens
6 slices nitrate free bacon, coarsely chopped
3 medium red onions, coarsely chopped
1 1/2 cups chicken broth
1/4 cup cider vinegar
1 tablespoon dark brown sugar
1/2 teaspoon dried hot red pepper flakes, or to taste
With a sharp knife, cut away stems and ribs from collard greens and discard. Fill your kitchen sink with water and wash collard greens by soaking and swishing. Shake out water. Remove to cutting board, roll greens into a bunch and chop into ½ inch pieces.
In a deep heavy kettle over medium heat cook bacon until almost crisp. Transfer to paper towels. Pour off all but 2 tablespoons drippings, add onions and sauté until slightly softened. Add broth, vinegar, brown sugar, red pepper flakes, bacon and cook, stirring until sugar is dissolved. Add about collards, tossing to combine. Simmer covered, 45 to 60 minutes until collards are tender or to your liking.
Nadine’s Five Minute Salad
Makes 2 Servings
Dressing
4 tablespoons extra virgin olive oil
2 tablespoons white wine, red raspberry, apple cider or balsamic vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
sea salt, to taste
freshly ground black pepper, to taste
Salad
one bag mixed salad greens
1 avocado
½ basket cherry tomatoes
1 cucumber, peeled and sliced fine
4 green onions, sliced fine
1/3 cup crumbled blue cheese
Using a fork, whisk all salad dressing ingredients in the bottom of a salad bowl until emulsified. Add salad ingredients and toss.
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Breakfast: Steak n’ Eggs. 2/3 cup Breakfast Grits.
Lunch: Chef’s Salad. Small bunch grapes.
Dinner: Crockpot Country Style Ribs. Collard Greens with Bacon. 1/2 cup unsweetened applesauce. 1/2 cup acorn squash with butter. Nadine’s Five Minute Salad.
Steak n’ Eggs
Makes 2 Servings
two 8-ounce grass fed, pasture raised rib-eye steaks (about 1 inch thick)
1 tablespoon freshly ground black pepper
sea salt, to taste
4 eggs
¼ cup sour cream
1 tablespoon butter
Season steaks on both sides with pepper and salt, massaging the seasonings into the meat with your fingers. Place a medium cast iron skillet over medium-high heat. When hot, put steaks in skillet and don’t move them until they are crusty brown on one side, about 4 minutes for medium rare. Turn and cook other side 2 to 3 minutes. Put steaks on a plate to drain.
In a small bowl, whip eggs with sour cream. Heat a medium sized skillet over medium heat and add butter. When hot, add eggs and stir until almost done (like chicken, eggs continue to cook after being removed from heat).
Serve eggs and steak together.
Breakfast Grits
Makes 2 Servings
4 cups water
1/2 teaspoon sea salt
2 tablespoons butter
1 cup stone-ground grits
1/4 cup heavy cream
In a medium sized pot over high heat bring water, salt, and 1 tablespoon butter to a boil. Whisk in grits, reduce heat and simmer, covered, stirring frequently, until grits are tender and thick, about 1 hour. Remove from stove, stir in cream and remaining tablespoon butter and serve.
Classic Chef’s Salad
Makes 4 Servings
Dressing
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 organic egg yolk
1 minced garlic clove
sea salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
2 tablespoons minced fresh chives
Salad
3 loose handfuls salad greens
8 ounces cooked cold chicken, cut into thin strips
8 ounces cooked cold nitrate-free ham, cut into thin strips
8 ounces (preferably raw) Swiss cheese, cut into thin strips
2 medium-ripe quartered tomatoes
2 hard-boiled eggs, quartered
1 cup peeled and sliced cucumber
1 cup pitted black Greek or green olives
In the bottom of a large salad bowl, using a fork, whisk salad dressing ingredients, except chives, until emulsified. Add chives and salad greens and toss. Divide salad onto four plates and top with remaining ingredients.
Crockpot Country Style Ribs
Makes 4 to 6 servings
2 to 3 lb. country style pork ribs, boneless
1 tablespoon olive oil
1 large onion, quartered and sliced 1/4-inch thick
Sauce
1/3 cup Shoyu sauce
1/2 cup organic tomato sauce
1 tablespoon stone ground mustard
1 tablespoon molasses
2 cloves garlic, minced
Dash course ground black pepper
2 tablespoons apple cider vinegar
1 teaspoon celery seed
In a fry pan or cast iron pan brown the ribs in oil. Place the browned ribs in the crockpot and cover with sliced onion.
Combine all the sauce ingredients in a bowl and pour over ribs and onions. Cover and cook on LOW setting for 8 to 10 hours, or on HIGH for 4 to 5 hours.
Collard Greens with Bacon
Makes 4 Servings
4 pounds collard greens
6 slices nitrate free bacon, coarsely chopped
3 medium red onions, coarsely chopped
1 1/2 cups chicken broth
1/4 cup cider vinegar
1 tablespoon dark brown sugar
1/2 teaspoon dried hot red pepper flakes, or to taste
With a sharp knife, cut away stems and ribs from collard greens and discard. Fill your kitchen sink with water and wash collard greens by soaking and swishing. Shake out water. Remove to cutting board, roll greens into a bunch and chop into ½ inch pieces.
In a deep heavy kettle over medium heat cook bacon until almost crisp. Transfer to paper towels. Pour off all but 2 tablespoons drippings, add onions and sauté until slightly softened. Add broth, vinegar, brown sugar, red pepper flakes, bacon and cook, stirring until sugar is dissolved. Add about collards, tossing to combine. Simmer covered, 45 to 60 minutes until collards are tender or to your liking.
Nadine’s Five Minute Salad
Makes 2 Servings
Dressing
4 tablespoons extra virgin olive oil
2 tablespoons white wine, red raspberry, apple cider or balsamic vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
sea salt, to taste
freshly ground black pepper, to taste
Salad
one bag mixed salad greens
1 avocado
½ basket cherry tomatoes
1 cucumber, peeled and sliced fine
4 green onions, sliced fine
1/3 cup crumbled blue cheese
Using a fork, whisk all salad dressing ingredients in the bottom of a salad bowl until emulsified. Add salad ingredients and toss.
Return to menu page
