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Vegetable Soup and Gluten-Free Corn Muffins
Submitted by: Screamin' Good Bakery

2 T olive oil
One large, or two medium cans of crushed tomatoes
one small can tomato paste
One large onion sliced
3 cloves chopped garlic
3 quarts of water (or for a richer taste, use chicken broth)
Chopped or sliced raw vegetables, carrots, squash, potatoes, corn, any and all of your choosing and as much as you like or the pan can hold. Your Travelers Rest Farmers Market has just the variety of fresh vegetables from which to choose!
Handful of spices, thyme, parsley, sage, basil, oregano, and salt and pepper to taste.
1 T balsamic vinegar

Heat oil in 5 qt. saucepan. Add onions and braise till translucent. When almost done, add garlic and cook briefly.  Add rest of ingredients except balsamic vinegar, stir, and bring to simmer.  Cover half on, and simmer for at 1-2 hours, or until everything is nice and tender.  Remove from heat and add balsamic vinegar and stir.  Serve with Screamin' Good Gluten Free Corn Muffins and ask any celiac if this is as close to going to heaven as you can get on earth!

If you have the time, combine all ingredients in your slow cooker (5 qt.. or larger) and cook on slow for 8 hrs.

Burgundy Beef
Submitted by: Warren Organic Farm

In an iron skillet, sauté:

1 Tablespoon Butter
1 Lg. Local Onion
2 Strips of Bacon
2 Cloves of Garlic
3 Pounds of Beef tips  (cook only enough to singe the edges)

Add all to a Crock Pot with Button Mushrooms and enough Burgundy wine to cover ingredients and cook on low for 8 hours. You can make in the morning and it will be ready for dinner when you get home from work.

Serve over rice or new potatoes with a salad and rolls.

Serves 6

Low Fat Orange Chicken
Submitted by: Warren Organic Farm

In a Buttered, Pyrex Dish, add:

6 Chicken Breasts
Fresh Lemon Thyme
Salt and Pepper to taste
and cover with Orange Juice

Cover with Foil and Bake at 350 degrees for 1 hour

Serve with steamed vegetable medley.

Serves 6 people.