Delicious Recipes
Gazpacho
Makes about 3 quarts, serving 8 to 10 Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include...
Ginger Kale
1 large bunch Kale, stems removed and cut into strips 2 tablespoons Olive Oil 1 tablespoon Butter 2 large cloves Garlic, minced 1 medium Onion, chopped 1 tablespoon minced fresh Ginger Juice of 1 fresh Lime Freshly ground Pepper Bring a large pot of lightly salted...
Grilled Vegetable & Boursin Cheese Sandwich
2 small “fairytale” eggplants, sliced 1/4 in. thick, lengthwise 2 small zucchini, sliced 1/4 in. thick, lengthwise 2 red or green peppers, quartered Olive oil, for brushing Salt and freshly ground black pepper, to taste 1 large tomato, thinly sliced ...
Herb Butter, Herb Oil, Herb Vinegar
Delicious on warm breads, on broiled meats, veggies (especially corn on the cob!), fish or with eggs. 1-2 Tbsp well packed fresh herbs or 1-2 tsp dry ones, finely chopped ¼cup (half a stick) butter, salted or unsalted Squeeze of lemon juice (optional) Soften...
Sweet Pepper Pasta Toss with Kale
1 (8 ounce) package uncooked farfalle (bow tie) pasta 1 tablespoon olive oil 1 medium red bell pepper, chopped 1 medium yellow bell pepper, chopped 1 cup roughly chopped kale 4 cloves garlic, chopped 1 pinch dried basil 1 pinch ground cayenne pepper salt and...
Green Lentil Curry with Swiss Chard, Broccoli and Carrots
1 cup green lentils 1 cup French green lentils 1 teaspoon turmeric 3 1/2 cups chicken or vegetable broth 2 cups water 4 tablespoons extra virgin olive oil (divided) 1 large onion 2 cups chopped carrots 1 (14.5 oz) can organic fire roasted tomatoes or cooked fresh...
Creamy Broccoli and Carrot Slaw
3 tablespoons mayonnaise 1 1/2 tablespoons fresh lemon juice 1 1/2 teaspoons grated onion 1 1/4 teaspoons coarse-grained Dijon mustard 1 1/4 cups shredded peeled broccoli stems 3/4 cup shredded peeled carrots Combine mayonnaise,...
Broccoli Rabe and Chickpea Pita Pizza
(Chez Panisse Vegetables, Alice Waters) 2 lg. cloves garlic, sliced thin 1/4 cup extra-virgin olive oil 1 can (19-oz.) can chickpeas, rinsed and drained 1/2 cup water 1 lg. bunch broccoli rabe, coarse and hollow stems discarded and the rest chopped (about 9 cups) 1/2...
Tuscon Carrot Top Soup
3 T Olive Oil 1 Medium onion, diced 2 Carrots, diced 1 Stalk celery, diced 3 Cloves garlic, minced 1/2 t salt 1/2 t pepper 6 Cups vegetable broth 1/4 Cup rice uncooked 1 1/2 Cups carrot tops, chopped 1/4 Cup parmesan cheese Sauté onion, carrots, celery and...
Carrot and Beet Salad with Ginger
1/4 cup minced shallot (onions will work as well) 2 tablespoons minced peeled fresh ginger 1 garlic clove, minced 1/4 cup rice vinegar (available at Asian markets and some supermarkets) 1 tablespoon soy sauce 1/2 teaspoon sesame oil 1/2 cup olive oil 4 cups finely...
Chinese Cabbage (Asian Chicken Salad)
1 head Chinese cabbage, cut crosswise into 1/3-inch-wide strips 1 head of romaine or leaf lettuce, torn into bite-size pieces 1/4 cup soy sauce/Tamari 1/4 cup fresh lemon juice 2 tablespoons sugar or honey 1 tablespoon distilled white...
Sweet and Sour Chinese Cabbage
4 tablespoons canola oil 1 head chinese cabbage, rinsed, drained, shredded 4 scallions, sliced 1 cup shredded carrots (optional: Broccoli, Cauliflower, or Bok Choi – sliced thinly) Sauce: 6 tablespoons sugar 2 tablespoon rice wine vinegar 1/2 cup soy sauce In a...
