Recipes from The Salvation Army
Center of Hope Kitchen
| Salvation Tomato Sauce | |
| 2 | tablespoons olive oil |
| 1/4 | cup fresh minced garlic |
| 1 | onion, peeled and chopped |
| 32 | ounces crushed tomatoes |
| 8 | ounces tomato paste |
| 1/4 | cup fresh basil |
| 1/4 | cup fresh thyme |
| 1/4 | cup fresh marjoram |
| 1/4 | cup fresh oregano |
| 1 | tablespoon hot sauce |
| 2 | tablespoons red wine vinegar |
| Salt and pepper to taste | |
| In a large pot heat the olive oil until shimmery. Add the garlic and onion. Cook, stirring over medium-low heat until the onion softens, about 5 to 8 minutes. Add the rest of the ingredients and simmer for 1 hour. Taste and adjust seasoning with salt and pepper. | |
| Serves 4 over pasta. | |
| Can also be used for dishes like simple chicken Parmesan: Saute boneless chicken breasts until browned and barely cooked through. Place breasts in a baking pan, cover with the tomato sauce and sprinkle generously with Parmesan cheese. Serve over noodles or rice. | |
| Salvation Sage Kentucky Cheese Grits | |
| 3 1/4 | cups water |
| 1 | tablespoon salt |
| 3/4 | cups grits |
| 1/2 | cup fresh thin-sliced sage |
| 1/2 | cup grated Asagio cheese |
| In a suacepan, bring salted water to a boil, then add grits. Cook until grits begin to thicken, then add sage and cheese. Continue to cook until grits reach the right stage of thickness for your taste. | |
| Serves 4. | |
| Smashed Potatoes with Cheddar Cheese and Rosemary | |
| 1 | pound red potatoes |
| 1/4 | cup fresh garlic, chopped |
| 1/2 | cup fresh rosemary leaves, chopped |
| 1 1/2 | cups sharp cheddar cheese, grated |
| Salt and pepper to taste | |
| Leave skin on and boil potatoes with garlic until fully cooked. Strain, reserving about 1 cup of the cooking water. Mash the potatoes as finely as you wish, adding potato cooking water by the teaspoonful at a time if too dry. Stir in rosemary and cheese. Taste, and adjust seasoning with salt and pepper. | |
| Serves 4. | |
| Salvation House Salad | |
| 2 | cups fresh spring mix |
| 1/2 | cup chopped fresh dill |
| 1 | sliced red onion |
| 1 | shredded carrot |
| 3 | sliced fresh tomatoes |
| Combine lettuce mix, dill, onion and carot in a large bow. Add tomatoes. Dress with herbal vinaigrette. | |
| Serves 4. | |
| Salvation House Herbal Vinaigrette | |
| 1/3 | cup apple cider vinegar |
| 1 | cup olive oil |
| 2 | tablespoons fresh chopped basil |
| 2 | tablespoons fresh chopped oregano |
| 2 | tablespoons fresh chopped thyme |
| 1 | garlic colve, minced |
| Juice of 1 fresh lime | |
| salt and pepper to taste | |
| In a bowl, add vinegar, then slowly add oil while mixing quickly. Right before serving, add the othe ingredients and mix well. | |
| Makes about 1 1/2 cups dressing. | |