Quinoa & Avocado Salad -- Submitted by Rosemary De Sanna
3 TBS raisins (preferably a mix of dark and golden) 2-3 Tbs dried apricots, thinly sliced 1 cup red or white quinoa, rinsed well 1 large lemon 3 TBS extra virgin olive oil ½ tsp ground coriander (original recipe calls for ¼ tsp but too bland) ½ tsp ground cumin (original recipe calls for ¼ tsp but too bland) ½ tsp paprika (original recipe calls for ¼ tsp but too bland) 2 medium firm-ripe avocados, pitted, peeled and cut into ½’ chunks. 2 medium scallions, white and light green parts only, thinly sliced 2 to 3 TBS coarsely chopped toasted almonds. Salt Freshly ground black pepper
[Recipe calls for soaking 5 min. in hot water & drain. I find they get too soft.]
In saucepan, boil 2 cups of water, with quinoa and ½ tsp salt. Cover, reduce the heat to medium low, and simmer until the water is absorbed and tender, 10 to 15 minutes. Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
Finely grate the zest from the lemon and then squeeze 1 TBS lemon juice. (You will eventually use more than 1 TBS of juice). In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and ¼ tsp salt. In a large bowl toss the vinaigrette with the quinoa, raisins, apricots, avocado, scallions and almonds. Season to taste with salt and pepper and serve.
Note: for good flavor, I toast cumin and coriander seeds first and then grind with mortar and pestle. Don’t add almonds until ready to serve, so they stay crunchy.
Deborah Madison Recipe from Fine Cooking Feb/Mar 2010
Cashew-Carrot Soup -- Submitted by Stephen Conner
1 Cup chopped onion 5 large carrots, scrubbed and chopped 4 Cups vegetable stock 2 cloves crushed garlic 1/3 Cup ground cashews ¾ Cup sour cream or milk 4 Tbsp. Safflower oil
Heat oil in soup pot and add onions. Cook over medium heat until onions are limp. Add chopped carrots and garlic. Saute one minute, then pour in stock. Bring to a boil, then lower heat and simmer for 15 minutes until carrots are soft. Put this mixture in blender until smooth and creamy. Stir in sour cream and cashews. Then season with one of the following combinations: sweet down homeexotic 2 pinches nutmeg,1 tsp. thyme,1 tsp. Grated ginger, sauté in 1/2 tsp. dried mint, 1 tsp. marjoram, 1 tbs. butter, dash of cinnamon. 1 tsp. basil. dash of sherry (add just before serving). (adapted from Moosewood Cookbook by Mollie Katzen)
Warm Spinach Salad with Parmesan Toasts -- Submitted by Pam MacLean
12 oz. Baby spinach 1 small Radicchio, thinly sliced 1/3 Cup olive oil ¼ Cup balsamic vinegar ¼ Cup dry red wine 1 shallot, minced ½ Cup pine nuts Parmesan Toasts
Combine spinach & radicchio in large bowl. Bring oil, vinegar, wine & shallots to simmer in large saucepan. Season with salt & pepper. Immediately pour dressing over salad. Cover with foil. Let Stand five minutes. Toss salad to coat. Divide among plates. Sprinkle with nuts and service with Parmesan toasts.
Parmesan Toasts 1 French bread baguette ¼ Cup butter 1/3 Cup olive oil 1 garlic clove, pressed ¾ Cup fresh grated Parmesan
350 degree oven. Slice baguette diagonally into ¼ inch slices. Melt butter. Brush both sides of bread. Place on baking sheet. Sprinkle with cheese. Sprinkle salt & Pepper. Bake until crisp. About 10 minutes.
Roasted Tomato Soup -- Submitted by Laura Lovett Roasting the vegetables makes them very sweet. Not much else is needed!
To roast the tomatoes: Use 10-12 very ripe large tomatoes, remove any stems, wash and slice in half crosswise. Oil a large flat baking dish (cast iron works well) and place tomatoes tightly together, cut sides up. Drizzle cut sides generously with olive oil and sprinkle with fresh thyme. Bake at 325 for 1 to 60-90 minutes until tomatoes have shrunk and condensed in juiciness. Cool 15 minutes.
In a separate baking pan roast: 3-4 small zucchini, cut in half 1-2 red onions, sliced 1/4" thick
Toss in oil, place in single layer on baking dish and bake in same oven as tomatoes. Peel some garlic cloves and fit in around the edges. Turn vegetables every 15 minutes until done, approximately 45 min.
When tomatoes are cool enough to handle, scoop seeds into a sieve over a bowl to remove seeds and catch the juices, remove skin and hard core if any and chop the pulp. Dice the roasted vegetables, & mash the garlic cloves.
Warm 2 cartons chicken broth in a soup pot and stir in the reserved tomato juice, chopped tomato pulp, chopped zucchini, onions & garlic. Season with salt, pepper, dill and hot sauce to taste. When heated through, ladle in bowls and top with seared spicy shrimp large herbed croutons slices of avocado
Makes about 4 main course servings.
Chocolate Zucchini Cake -- Submitted by Miriam Silver
Cream together : 2 eggs, 1 stick margarine; 1/4 cup oil, 1-1/2cup sugar; 1 teasp vanilla Add: 2 1/2 cup flour, 1 tsp baking soda; 1/2 tsp baking powder; 6 Tablespoon cocoa; 1/2 cup sour milk; 2 cups grated zucchini. Bake at 350 for 1 hour in Bundt Pan.
(total carbs 507)
Note: This has been a family recipe for decades.
Pumpkin, Cashew Curry Soup -- Submitted by Pam MacLean
1 ½ quarts, peeled chunks of pumpkin, cut in 1 ½ inch pieces (also other orange-flesh squash will work) 1 tsp salt, divided 3 Tbsp, vegetable oil, divided 1 onion, halved and cut into half-moons 1 cinnamon stick 1 or 2 red or green Serrano chiles, minced
(Originally from Sunset Magazine recipe Oct. 2011)
Chilled Cucumber, Avocado, Yogurt Soup --Submitted by Laura Lovett
4 cups plain yogurt 1 cup sour cream 4 scallions, white and light green parts, finely minced ½ tsp salt ¼ tsp each white pepper and ground cumin 2 medium cucumbers, peeled, seeded and diced 1 avocado, peeled and diced ¼ cup each fresh mint and dill, finely chopped
Whisk together yogurt, sour cream, scallions, salt, spices and 2 cups cold water in a large bowl. Add cucumbers, avocado, mint and dill, stirring gently to combine. Drizzle each serving with 1T of basil or garlic oil if desired.
Makes about 4 servings.
Baqala Polow, Rice with Fresh Fava Beans -- Submitted by Suzan Hampton
Here’s a classic springtime Persian dish. Lamb or chicken is baked separately while the rice and favas cook on the stove. Mound the rice on a platter surrounded by the meat and garnish with saffron rice for a “wow!” presentation. (Recipe adapted from New Food of Life by Najmieh Batmanglij).
Ingredients: 3 lbs. leg of lamb or 2 lbs. chicken 2 yellow onions, very thinly sliced 4 cloves garlic, chopped 6 cups dill, chopped ½ tsp. Persian spice mix (advieh – see below) 1 ½ tsp. ground saffron dissolved in 2 Tbsp hot water 2 Tbsp lime juice 2 lbs. fresh fava beans 3 cups basmati rice ½ tsp. tumeric 2 Tbsp yogurt ¾ cup ghee, canola, or other vegetable oil 2 tsp ground cinnamon salt and pepper to taste
Make the advieh Combine: 1 T cinnamon 1 T ground cardamom ½ T ground cumin 1 T ground dried rosepetals (optional)
Prepare the meat
1. Preheat oven to 350F. 2. In a large baking dish, combine the lamb or chicken, onions, 2 cloves garlic, and 2 T dill. Add ½ cup water and sprinkle with ½ tsp. advieh, 2 tablespoons saffron water, 2 tbl. lime juice, salt, and pepper. 3. Cover and bake 2-3 hours, until the meat is tender.
Start the rice
1. Shell the favas, blanch, and slip off the inner skin. 2. Rinse 3 cups basmati rice three times. 3. Boil 10 cups water and 2 T salt in a large, non-stick pot. Add the rice, favas, and tumeric and boil briskly for 6-10 minutes. Stir gently to keep the rice from sticking. 4. Once the rice has softened (like al dente pasta), remove from heat, drain, and rinse with warm water.
Finish the rice
1. For a truly authentic Persian dish, create a tahdig by letting a buttery, crunchy crust form on the bottom of the rice. To do this, mix 2 spatulas of rice with the yogurt and a few drops of saffron water. Heat ½ cup of butter or oil in the pot, then smooth the rice-yogurt mixture over the bottom. 2. Mound the rice-and-fava mixture into a pyramid shape on top of the tahdig. Alternate one spatulaful of rice/favas, then a handful of dill, then a bit of garlic, then a little cinnamon. Repeat. 3. Cover and cook over medium heat for 10 minutes to cook the tahdig. 4. Mix the remaining ¼ cup butter or oil, saffron water, and ½ cup warm water and pour this over the rice pyramid. 5. Place a dishtowel or paper towels over the pot, then cover tightly with the lid to keep the steam from escaping. Cook 35-45 minutes on low.
Assemble the dish!
1. When the rice is fully cooked and fluffy, remove from heat and let it cool on a damp surface without uncovering it. (I fill the sink with ½” of cold water and set the pot in the sink.) 2. Remove the lid and take out 2 T of the saffron rice to use as a garnish. 3. Mound the rice/favas on a serving platter. Don’t scrape the bottom of the pot! 4. Arrange the meat around the rice and sprinkle with the saffron rice. 5. Detach the tahdig from the bottom of the pot with a wooden spatula and unmold onto a plate. It may or may not come out in one piece: no problem. It tastes like butter-drenched popcorn-yum! 6. Serve the Baqala Polow with the tahdig, yogurt and Persian pickles or Persian chutney (torshi) on the side. Nush-e Jan! (Bon appetit!)
Zucchini Fritters -- Submitted by Laura Lovett
3 small zucchini, grated 4-6 scallions, diced Sea Salt 1/3 cup grated Pecorino Romano, or Parmesan cheese 1/3 cup breadcrumbs 2 large eggs 1 tablespoon dried herbs, Ital seasonings, oregano, summer savory freshly ground black pepper and a little salt Vegetable oil, for frying Sour cream or tzatziki
Toss the zucchini and scallions with 1/2 tsp. salt and let them drain in a colander for 30 minutes. Squeeze handfuls of the mixture to extract as much water as possible.
In a large bowl, combine the zucchini, cheese, breadcrumbs, eggs, herbs, and pepper to taste. Needs little or no salt due to wilting process.
In a large, deep skillet, heat 1/2 inch of vegetable oil over medium-high heat to 350°F.
Heat a layer of oil in a heavy skillet. Form fritters in the bowl of a large spoon and drop into the oil; cook until browned, three to four minutes per side. Remove from oil with a slotted spoon and drain on absorbent paper towel.
Serve them hot or warm, accompanied with sour cream or tzatziki.
Makes about 20 fritters.
Carpaccio di Zucchini -- Submitted by Katharine Hartzel
I do this all by eye. It is a great vegetable/salad for dinner, or appitizer. All ingredients are variable…
Slice into julienne (thin slice, then slice slices into strips): 2 medium zucchini Brown in frypan, careful not to burn: 1 Tbs. olive oil half cup slivered almonds
When browned, add zucchini, and just lightly cook (want slices to be warm/hot, not mushy). Put in serving dish and add: S&P to taste Chopped fresh parsley, opt’l, garlic 1 cup (3 oz) shaved pecorino romano (or parm) cheese
Love this hot or cold….
(Adaptation from Patricia Marmion, “adapted from Chef Jack Krietzman of Jackson-Fillmore Restaurants)
Tomato Sauce -- Submitted by Stephen Conner
This is the simplest and freshest of all tomato sauces. It has no vegetables, except an onion. The onion is not sauteed, it is not chopped, it is only cut in two and cooked together with the tomato.
Except for salt and a tiny amount of salt and tiny amount of sugar, the sauce has no seasonings, it has no olive oil, only butter.
It does have pure, sweet tomato paste at its most appealing. Perfect for potato gnocchi, and excellent with spaghetti, penne and ziti.
2 lb. Fresh, ripe plum tomatoes ¼ lb. Butter (1 stick) 1 medium yellow onion, peeled and halved Salt ¼ tsp. Granulated sugar
Wash the tomatoes in cold water. Cut these in half lengthwise. Cook in a covered stockpot or saucepan until they have simmered for ten minutes.
Puree the tomatoes through a food mill, add back into the pot. Add the butter, onion, salt and sugar. Cook at a slow but steady simmer, uncovered for 45 minutes. Taste and correct for salt. Discard the onion.
Freezes well. OK to double
From: The Classic Italian Cookbook, By Marcella Hazan
Gazpacho with Avocado -- From the California Avocado Commission
1 lb. tomatoes, chopped 1 (14.5-oz) can diced tomatoes 1 green bell pepper, chopped 1/2 cup Red Wine Vinegar 2 Tbsp Extra Virgin Olive Oil 1 cup water 1 cucumber, chopped 2 garlic cloves, crushed 1 ripe, Fresh California Avocado, peeled & cubed
Combine all ingredients except avocado in food processor and blend until smooth. Salt to taste.
Refrigerate for several hours or overnight. Serve in bowls and garnish with cubed avocado.
Persimmon walnut cake REGULAR AND GF VERSIONS (12 Servings) @@ (compliments of Ceres - distributing healthy food for those people receiving cancer treatment + train high school students.) 2 cups spelt flour 1 1/2 teaspoons baking soda 1/4teaspoon salt 2 teaspoons ground cinnamon 2large eggs 1 1/4cup rapadura sugar1 teas vanilla 5 ounces coconut oil, melted 1/4 cup water 1 cup toasted walnuts, coarsely chopped 5 cups Fuyu persimmons, washed, cut into 1/2-inch chunks
1-Melt a little coconut oil in heavy large saucepan over medium-low heat. set aside. 2-Position rack in center of oven and preheat oven to 325°F. Oil appropriate number of pans (see tips below). Dust oiled pan(s) LIGHTLY with rice flour. 3-Whisk flour and next 3 ingredients in medium bowl. 4-Take half of the persimmons and blitz briefly in robot coupe until it has texture of a rough puree, so it is not totally smooth. 5-Whisk together persimmon puree, eggs, sugar, vanilla, coconut oil, and water in mixing bowl. Using a wooden spoon, stir flour mixture into the liquid mix along with the toasted nuts and rest of persimmon cubes. Do not overmix. 6-Spread the batter evenly in your prepared pan (s). Bake the cake until a tester inserted into the center comes out clean, about 30-40 minutes (check after 20 minutes). Cool the cake in the pan. Servings: 12 Yield: 9 x 13 pan Degree of Difficulty: Easy
Cooking Times Preparation Time: 20 minutes Cooking Time: 40 minutes Total Time: 1 hour Recipe Type: Breakfast, Cakes, Pastries, and Desserts, Dessert
Tips Cut full sized hotel pans 4X8 for 32 servings per pan. For 12 serving recipe use a 9X13" baking pan. For GF version use 50/50 rice flour and oat flour in place of spelt flour (for ex, for 8 cups spelt flour, use 4 cups rice flour, 4 cups oat flour instead) -------------------------------------------------------------------------------------------------------------------------------------- Buckwheat Noodles with Asparagus in Sesame Dressing 1 cup soy sauce 1. In a blender or food processor, combine soy sauce, dashi, --- sugar, and 1/2 tbs sesame seeds and blend until smooth. 1/4 cup reconstituted dashi (see package directions) 2. Cook noodles in 4 quarts boiling water until very al dente Drain and toss in large bowl with dressing. Cool to or homemade chicken stock or regular-strength canned room temperature. stir to coat thoroughly. chicken broth 3. Cook asparagus in boiling water until crisp-tender. 1tbs granulated sugar Plunge immediately into ice water to stop cooking. 3 tbs toasted sesame seeds Drain well. then add to pasta along with green onions. 1 lb. dried sorb(buckwheat noodles) or other thin moodles. Garnish the remaining1 1/2 tbs sesame seeds, whole 1 lb. fresh young asparagus, cut diagonally into 1-inch pieces asparagus spears and shies leaves. Serve at room (reserve a few spears for garnishing) temperature. 6 green onions cut diagonally into 1/2-inch pieces Serves 10 to 12 as salad. Note: To toast sesame seeds, place them in a small Fresh shino (minty Japanese herb) leaves optional; garnish heavy frying pan over moderate heat. Stir until they begin to turn golden. remove from heat and pour onto a plate to cool.