This is a vegetarian version of a Thai classic. The only unusual item here is the lemon grass, which you can find at most markets or you can substitute about 5 bags of lemon grass tea. The vegetables are flexible, so if you can’t find all of them, use just some or substitute others. The [...]
This pesto recipe is a new favorite. It keeps for at least 2 weeks in the refrigerator - if it lasts that long! Hope you try it and enjoy! Ingredients: 1 bunch green garlic 1 - 2 cups fresh herbs or greens of choice - cilantro, parsley, arugula, basil, spinach, etc. 1 - 2 cups [...]
Ingredients: Lemon-Basil Dressing ¼ cup fresh lemon juice ½ tablespoon Dijon mustard 2 tablespoons milk or milk substitute ½ tablespoon fresh lemon zest ½ teaspoon dried basil ½ teaspoon ground black pepper ½ teaspoon sea salt ¼ cup plus 2 tablespoons olive oil Salad ¼ cup plain goat cheese, room temperature 2 teaspoons fresh lemon [...]
Serves 4 1 bunch baby leeks 2 medium-sized firm, ripe tomatoes 2 shallots, peeled and cut into thin wedges For honey-lime dressing: 2 tablespoons honey grated rind of 1 lime 4 tablespoons lime juice 1 tablespoon olive oil 1 teaspoon Dijon mustard sea salt and pepper to taste freshly chopped tarragon and freshly chopped basil [...]
Adapted from Alice Waters The Art of Simple Food This is a simple and wonderfully delicious soup celebrating the tomato in all its full flavor. Makes about 1 1/2 quarts; 4 servings Warm a heavy-bottomed pan. Add: 2 tablespoons olive oil 1 tablespoon butter 1 medium onion, sliced 1 small leek, white and light green [...]
Serves 6 8 garlic cloves, peeled 8 large tomatoes (about 1 pound), halved and (optionally) seeded 1 medium sweet pepper or 2 small, halved, seeded, then quartered 5 teaspoons olive oil 1 teaspoon sea salt black pepper to taste 1 3/4 vegetable stock handful fresh basil leaves 1.Preheat oven to 400 degrees. Arrange garlic, tomatoes, [...]
Two weeks ago I talked about how to cook Padrón peppers - and how I never prepare or use them any other way. Well... since we've been getting them rather regularly, I must admit I branched out a little. Not much. It was still really hot last week, and so not having A/C, firing up [...]
Serves 4-6 Dressing: 1 large clove garlic, minced 1/2 teaspoon sea salt 1 tablespoons fresh lemon juice 3 tablespoons white wine vinegar 1/2 teaspoon ground cumin 1/2 cup olive oil 1 1/2 teaspoons chopped fresh basil 1/8 teaspoon freshly ground pepper Seasoning Mixture: 1 bunch thinly sliced scallions, including tops 1/2 cup chopped fresh mint [...]
Serves 6 8 plus cups of fresh assorted greens (arugula, lettuce, kale, basil or cilantro, spinach, and cabbage), mixed together in any combination you desire 6 radishes, thinly sliced Dressing: 2 tablespoons white wine vinegar 1 tablespoon vermouth 1 scant tablespoon Dijon mustard 1 tablespoon soy sauce 1/4 teaspoon ground cumin 1/2 teaspoon curry powder [...]
From a beautiful book called Ripe by Cheryl Rule. If you get the chance, take a look at this book -- beautiful photography and great recipes! Makes about 18 toasts if using a half baguette 1/2-inch thick slices of French baguette softened butter 1/4 to 1/2 cup Kalamata olives 1-2 bunches radishes, scrubbed, trimmed, and [...]
