These are great for chicken, shrimp, salmon, or tofu Ginger-Lime-Cilantro Marinades: A. Whisk 6 tb Lime juice, 3 tb Honey, 2 tb Rice wine vinegar, 2 tb Olive oil, 1 1/2 ts Chopped cilantro, 1 ts Grated ginger root, 1/4 tsp. Red pepper flakes.
Remove tougher stems from 1 bch. cilantro and 1 bch parsley. Blend with 4 cloves garlic, 1/4 c. vinegar or lemon juice, 1 tbs. tamari, 1 tbs. honey. Vigorously stir in 1/4-1/2 c. tahini to desired thickness. Chill. Serve as a salad dressing, ove
Cilantro Pesto Salad
Toss 1 lb. cooked radiatore or other medium pasta with 1/2 lb. sautéed chicken chunks, 8 small tomatoes cut into small chunks, 1 small onion diced, 1/4 c, roasted pine nuts or walnuts with cilantro pesto. The pesto: Blend till finely chopped-2 c. c
Festive Cilantro Couscous Salad
Prepare 1 c. couscous soaking in 1 c. boiling water, then cool to room temperature. Toss couscous with 2 c. cooked black or kidney beans, 2 c. corn kernels (lightly steamed), 1 diced large carrot, 1 finely chopped bell pepper (any color), ½ c. cho
String Bean Salad
Boil or steam 1 lb. string beans. Combine 1/4 c. olive oil, 1/4 c. vinegar, 1 clove mince garlic, salt an pepper. Pour over bean. Add 2 sliced tomatoes and 1 sliced onion.
Red Potatoes & Green Beans
Boil 8-10 med. quartered potatoes until just tender. Steam ½ # green beans until bright green. Combine potatoes, beans, 2/3 can smaller black olives, 1 chopped med onion (red are pretty). Whisk or blend 2-3 tbs. horseradish mustard, 2-3 cloves min
First mix together--Berber Spice Mixture--2T. cumin seeds, 1/2 T. fennel seeds, 1 T. peppercorns, 1T. whole allspice, 3 whole cloves, 1/2 T.coriander seeds, 1 T grated fresh ginger, pinch saffron, 2 T. sweet paprika, 1/2 tsp.cinnamon, 1/2 tsp. Tumeri
Potato Fennel Soup
Melt 2 tbs. butter in heavy large pot over medium-high heat. Add 2 c. sliced leeks (or fresh onions) and 2c. sliced fennel bulb and sauté until leeks are translucent, about 7 minutes. Add 8 c. chicken broth and 2# diced potatoes and bring to boil.
Fennel, Orange & Arugula Salad
With a vegetable peeler cut strips of 2 oranges, leaving the pith behind. Cut these in thin strips, cook in boiling water a few minutes. Drain. Cut one fennel bulb in half lengthwise and slice across the bulb as thinly as possible. Use a food pro
Chard with Beet Vinegar
Cook 2 large beets and remove skins. Puree with1 c. rice vinegar 3 tbs. sugar or honey, 1/2 tsp. lemon juice and dash of pepper. Simmer puree 5 min in saucepan and cool. Chop and steam l lg. bunch chard or beet greens until tender and drain. Tos
Filling: 1/2 lb. roughly chopped chard leaves (about 2 quarts), 1/4 c. barely cooked rice, 2 eggs, 1/4 lb ea. soft goat and prosciutto cheese(or other appropriate types), 1/4 tsp salt. Pulse all ingredients in processor until combined well--a puree
Chard over Beans and Rice
Chard is easy to prepare and is delicious in combination with various beans. Saute about 2 packed qts. of chard, 1/2 c. onion and 4-6 cloves garlic in 2T olive oil until wilted (10 min.). Add salt, pepper, a little allspice, oregano, basil, and 1/4
Carrot & Cilantro Soup
Chop one bunch of green onions. Heat 1 tablespoon of oil and 2 tablespoons of butter in a pan and saute the onions over a gentle heat for 3-4 minutes. Chop two small potatoes, add them to the onion (along with one chopped celery stalk if desired),
Carrot & Parsley Salad
Grate 3 1/2 c. carrots and finely chop 1 bunch parsley. Toss with 1 clove minced garlic, 3 tbs. lemon juice, 1/4 c. oil, 1/2 tsp salt and pepper.
Potatoes, Cabbage, and Kohlbassi
Cook quartered potatoes and cabbage sliced in chunks until tender. Add Kohlbassi (if desired) when cabbage is nearly tender. Salt and pepper to taste.
Becky's Spicy Dill Slaw
Shred ½ med. cabbage (use a slicer or knife so the strands of cabbage are about the thickness of a nickel). Coarsely grate ½ onion, 1 carrot, 1 pepper, and 1 small red medium hot pepper.. Toss ingredients well with ½ tsp salt, 4tbs vinegar, 4tbs
Sweet & Sour Red Cabbage
Shred 2# red cabbage and saute in 3 Tbs. butter. Add 1/4 c. brown sugar or honey and 1/4 c. vinegar and about 1/2 c. water and simmer until tender. If desired thicken the sauce by adding a tbs of flour mixed in 1/2 c. water just before serving. Y
Mix 1 c. minced onion, 1# ground meat, 2 c. cooked brown rice, 1 egg, salt and pepper with your hands, then roll up in cabbage leaves and place in large pot with a little tomato sauce on the bottom. When filling is used up, you can fill in the top l
Gingered Red Cabbage and Carrots
Cut up 2 medium carrots into julienne strips and slice ½ # red cabbage into strips. Melt 2 tbs butter in skillet or wok then sauté on high heat ½ tsp. minced fresh ginger root 30 seconds. Then add carrots and sauté 3 min. then add cabbage and sau
Saute a shredded cabbage and several sliced onions in oil or butter. Add a pound or so of your favorite pasta. Noodles or spaghetti work well. Salt to taste.
At home as a child, we used to make coleslaw by putting cabbage, carrots, and a little onion through a meat/nut grinder. The dressing was mayonaise, vinegar, sugar and salt. Now we just slice with a knife or grater, about as thick as a nickel. If
Cabbage with Rice and Currants
Boil cabbage in large pot of water for one minute,or just until the cabbage wilts. Drain immediately and run under cold water. Drain again. Saute in oil 1 diced onion until the onion has browned a bit. Add 2 tbs pine nuts or sunflower seeds. Stir f
Pressed Cabbage Salad
Thinly slice cabbage, add 3 T grated onion and grated carrot or red cabbage. The dressing is 2 T. vinegar, 2 T. olive oil, 1/4 c chopped dill, and 1/2-1 t. salt. Toss dressing with salad and put a plate with a weight on top of the cabbage to press
Greek Cabbage Salad
Cut 1 cabbage into "slaw" style strips. Dice 1 small onion to desired consistency. (you can also sliver scallions as well) Mix with 4 oz. crumbled feta cheese, ¼ c. raisins, ½ c. toasted walnuts, 1/8 c. sesame oil, and 2 tbs. lemon juice and sal
Cabbage Potato Soup
Cook 4 diced potatoes and 4 diced carrots in enough water to cover. Meanwhile in another pot, shred one small cabbage and 1 med onion and cook in enough water to cover with ¾ tsp salt and ½ tsp pepper until just tender. When potatoes/carrots are
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