Don Kelly

I made this for a Ladies group Leslie had here and everyone seemed to love it, so here's the recipe.

1 1/2 pounds roma tomatoes chopped
24 oz.Tomato juice
1 english cucumber, peeled and chopped
3 stalks Celery
1/2 cup chopped red & yellow bell pepper
1/2 medium red onion chopped
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1 lime, juiced
2 teaspoons balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade

If you have a vitamix or similar mixer, combine all ingredients and run on slow speed until desired consistency ( should be plenty of juice but have medium to small chunks for texture)

If you don't have a vitamix take half of all the veggies and puree them in blender or food processor. Take remaining veggies in food processor and pulse 5 or 6 times until veggies are small chunks, combine all ingredients.

So, I've made many an Osso Buco over the years, both traditional and crockpot recipes, but this time I was challenged to make it Whole 30 compliant. This really isn't a big deal except when it comes to "What to serve it over?"

Well I've seen and tried recipes for zuchinni noodles but have never had any that really seemed like noodles. I was very hopeful when I saw someone posting about sweet potato noodles so I figured I'd give it a try. WOW they really do eat like noodles and don't have much sweet potato flavor, and they're super easy.

You'll need a good mandolin for this or maybe a spiral cutter (but I haven't tried that method). I did try to use a good veggie peeler with very little success, the sweet potatos were to hard and I ended up making very short wierd shaped strips so I went with the mandolin.