Ruby's Rawkin' Red Sauce (Marinara)
2 cups fresh tomatoes (variety of your choice)
1 shallot
1 cup sun-dried tomatoes, soaked; reserve liquid
1 1/2 T olive oil
1 clove garlic
3 soft dates, pitted
1 sprig fresh basil
1 t sea salt
1/2 tsp red pepper flakes
Put all ingredients in a blender and process until you have a marinara consistency. Add the reserved soak water as necessary to thin.
Wild Green Pesto
1 cup fresh lambsquarters leaves
1 cup wild dandelion greens
1 cup fresh spinach
1 cup fresh basil leaves
2 T fresh garlic
1/2 lemon, juiced
1/2 cup cold pressed extra virgin olive oil
2/3 cup pine nuts (or less)
2 tablespoons nutritional yeast (optional)
Put the greens (any variety of leafy greens will be fine) into a food processor fited with the S-blade and pulse repeatedly until both are well chopped. Add garlic, pine nuts, lemon juice and nutritional yeast and blend until the nuts are finely chopped and mixture is well combined. With the lid on and processor running, drizzle olive oil in through the feeder tube until mixture is the consistency you prefer.
To make the stacks you'll need:
1 zucchini
1 large, ripe tomato
black olives, pitted & chopped
Slice the tomato into nice thick rounds and layer alternating with red sauce & pesto. Top with sprouts & chopped black olives.
