• 2 or 3 Tablespoons of Organic Extra Virgin Olive Oil
• 1 handful of finely chopped organic onion
• ½ handful of finely chopped organic bell peppers
• 7 (or more) cloves of organic garlic, minced
• Mushrooms (either a package of fresh organic mushrooms or 1 large can, drained)
• 1 tablespoon organic dried basil
• 1 or 2 tablespoons organic dried oregano
• 2 cans (14 ounce size) of Muir Glen Organic Tomato Sauce
• 1 or 2 tablespoons organic dried oregano

In a cast-iron wok, stirring with a wooden spoon (yes, this is honestly how we make it!), saute the onions, peppers, and garlic in the olive oil until the onions are clear and soft. Add the mushrooms and cook until done (if you use canned mushrooms, you heathen, please drain them first). Add basil and oregano, mix well. Add tomato sauce and paste, mix well. Simmer on low heat for at least 45 minutes (this cooks off the acid). Prepare yourself for the experience of a lifetime. Enjoy!

Serve on cooked pasta or use on homemade pizza or use in your favorite lasagna recipe. Makes an excellent dip for mozzarella sticks or Berlin Bakery’s Spelt Bread Sticks or Chebe Gluten-Free Bread Sticks.

WARNING: This sauce is so good, it can spoil you; after tasting Anita’s famous Italian sauce, all others will taste like cow pies to your now sophisticated palate. Golden Harvest is not responsible for the dissatisfaction you will experience with other sauces once you have tasted our famous family recipe.

Anita’s "Roos"

• 1-½ cups of creamy organic peanut butter, almond butter or sunbutter
• 1 cup of Lundberg’s Organic Brown Rice Syrup
• 4 to 6 cups of organic puffed brown rice cereal (we like to use Erewhon’s)

In a large pan, on low heat, warm the nut butter and the brown rice syrup until it mixes well. Add the puffed rice cereal until the mixture clumps nicely and can be spread out in a rectangle pan (be sure to add enough rice cereal that it can be cut into bars and won’t fall apart!) Let cool.

Topping:

• 1 or 2 bags of chocolate chips (depending on how thick you like your topping!) by Sunspire or use EnjoyLife gluten-free Chocolate chips

Heat chocolate chips in a double boiler until they melt. Spread on top of the rice mixture and cool before cutting into squares. Enjoy!

Anita’s Famous Turkey Chili

• 1 pound of Shelton’s Ground Turkey
• 1 handful organic onion, finely chopped
• 4 cloves organic garlic, minced
• 2 cans Westbrae organic pinto beans
• 2 cans Muir Glen chopped tomatoes (we use the garlic and basil)
• 1 packet of Little Bear’s Chili Mix

Brown turkey, onions and garlic in a large pan. Drain off any fat. Add pinto beans and tomatoes; mix well. Add chili mix and let simmer for 15 minutes. Serve warm with organic corn chips and top with organic cheddar or Monterey Jack cheese.

Leftovers: Bake organic corn bread and add warmed chili about halfway through back time. Corn bread will cook up around the chili. Cut into square, top with a bit of cheese.

Anita’s Baked Beans

• 3 cans organic baked beans either by Amy’s or Walnut Acres
• 1 handful organic onion, finely chopped
• 4 cloves organic garlic, minced
• Annie’s Bar B Q Sauce
• Hain brown sugar

Mix all above ingredients in a 9 x 9 pan. Bake in a 350-degree oven for 1 hour.