This recipe is an upgraded version from an earlier version of my recipe book (Recipes For Reciprocity) but did not make it into the final printed edition due to printing budget constraints
Hello Gavin! Looking to purchase a print version of your book (not the PDF) if we live in the States. Thank you! Loving your content. Thank you so much for all you do.
My recipe: Broth, tomatoes, pasta, ground beef/pork + whatever else I can scrounge.
Fresh pasta goes nice. An egg, some flour, salt. Makes way too much. I almost always cook pasta in water first. Sometimes you cook it in broth and it doesn't taste 'fresh', for lack of a better term.
Making little 1/2" meatballs instead of just browning the meat is a step up. Broil.
I have some brown stock thawing. I was just going to drink it, but maybe I'm inspired.
I have a couple beets from the garden, I could make Minestrone Borscht!
I have added nettle greens and ramps (wild onions) before as well and that was delicious too.
Ya thanks, this batch turned out very pretty to look at, I mean personally I will eat something even if it is not visually appealing as long as I know what went into it and that it will nourish my body well, but ya, making food look pretty is a big determining factor for whether or not many people are interested in trying it (so I am glad this batch turned out nice to look at). I have made some other soups and fermented preserves with tons of antioxidant rich veggies that turned out looking super gross and brown-ish black, but damn did they taste good and make me feel amazing.
Minestrone Borscht sounds like a fun idea, I wonder which way would you lean as far as herbal seasonings? Would you double down on the dill, or cut it out and go for Italian herbs galore? If you make it let me know how it turns out.
Some thyme would be nice. My dill is long gone, that might be OK, or overpowering. I don't like oregano much. I think a nice bunch of thyme would do it. No to rosemary or basil but it would depend a lot on what you put in it and how powerful the flavours were.
Clif just did a 45m lecture on consciousness that you might find interesting.
If I'm making it for myself, I agree, I don't care a whole lot what it looks like, I made it.
I don't know whose saying it is but "Good food tastes best in mouth of friend." And in that respect making it look nice is worthwhile. Sounds like Confucius.
I was up at three AM. Went to bed with the sun and I was out working all day, some in the rain. I'm wiped. I did make some little meat balls from Hot Mexican sausage and threw some greens into the broth with 'egg drop' Quick and dirty.
I'll find this again when I'm able to cook again!
Sending you hugglettes and grins from Dogville.
Hello Gavin! Looking to purchase a print version of your book (not the PDF) if we live in the States. Thank you! Loving your content. Thank you so much for all you do.
Greetings E Star!
Sure I can do shipping to the states no problem.
Here is a link to where you can place the order for a physical copy of Recipes For Reciprocity : The Regenerative Way From Seed To Table
https://recipesforreciprocity.com/shop/softcover/
Thank you for your interest in my book.
Wow I love your recipes. This looks delicious! My inner nonna approves
Your inner nonna! haha thanks for that! :)
So glad you enjoy the recipes and if you try making one I would love to see some pics and hear how it goes.
Thanks for the comment.
😂🥰
My recipe: Broth, tomatoes, pasta, ground beef/pork + whatever else I can scrounge.
Fresh pasta goes nice. An egg, some flour, salt. Makes way too much. I almost always cook pasta in water first. Sometimes you cook it in broth and it doesn't taste 'fresh', for lack of a better term.
Making little 1/2" meatballs instead of just browning the meat is a step up. Broil.
I have some brown stock thawing. I was just going to drink it, but maybe I'm inspired.
I have a couple beets from the garden, I could make Minestrone Borscht!
Yours does look lovely. That is important.
Nice! I like your version.
I have added nettle greens and ramps (wild onions) before as well and that was delicious too.
Ya thanks, this batch turned out very pretty to look at, I mean personally I will eat something even if it is not visually appealing as long as I know what went into it and that it will nourish my body well, but ya, making food look pretty is a big determining factor for whether or not many people are interested in trying it (so I am glad this batch turned out nice to look at). I have made some other soups and fermented preserves with tons of antioxidant rich veggies that turned out looking super gross and brown-ish black, but damn did they taste good and make me feel amazing.
Minestrone Borscht sounds like a fun idea, I wonder which way would you lean as far as herbal seasonings? Would you double down on the dill, or cut it out and go for Italian herbs galore? If you make it let me know how it turns out.
Thanks for the comment my friend.
Some thyme would be nice. My dill is long gone, that might be OK, or overpowering. I don't like oregano much. I think a nice bunch of thyme would do it. No to rosemary or basil but it would depend a lot on what you put in it and how powerful the flavours were.
Clif just did a 45m lecture on consciousness that you might find interesting.
If I'm making it for myself, I agree, I don't care a whole lot what it looks like, I made it.
I don't know whose saying it is but "Good food tastes best in mouth of friend." And in that respect making it look nice is worthwhile. Sounds like Confucius.
I was up at three AM. Went to bed with the sun and I was out working all day, some in the rain. I'm wiped. I did make some little meat balls from Hot Mexican sausage and threw some greens into the broth with 'egg drop' Quick and dirty.
<deleted joke that was easily misinterpreted/>
Your good food always looks so yummy. Thanks for sharing : )
Thanks Jayne, I appreciate the thoughtful comment. :)
Loving your book Gavin!
Recommending it to all of my ecological and biodiversity minded friends...
That is so great to hear! Thanks for sharing my work with your friends, it is truly appreciated.
When I come out with the second edition of my first book (Recipes For Reciprocity) i`ll likely include an adapted version of the recipe above.