Tuesday, 30 November 1999 00:00

Kohlrabi Slaw

Kohlrabi Slaw


As the weather gets warmer, it's nice to use all these fantastic vegetables in their raw form. This is a very simple, healthy slaw.

2 lbs. kohlrabi, trimmed, sliced thinly
1 lb. cabbage, sliced thinly
1 onion, julienne cut
2 carrots, sliced and then cut into strips (or use of a mandolin)
4 radishes, sliced thinly
1/2 cup olive oil
Juice of 2 lemons
3 sprigs mint, rough chop
Salt and Pepper, to taste

Toss all ingredients in a bowl. Season with salt and pepper. Any other vegetables, apples or pears, can be added to this. Makes a wonderful side dish for any ribs or lamb.

Published in Salads
Tuesday, 30 November 1999 00:00

Not Your Grandmother’s Irish Lamb Stew

Not Your Grandmother's Irish Lamb Stew


4 links lamb sausage
3 tbsp. oil
2 cloves garlic, fine chop
1 copra onion, medium dice
2 carrots, peeled, cut into 1/2 inch rounds
2 Gilfeather turnips, washed, quartered and cut into medium chunks
6 Norland potatoes, washed and cut into medium chunks
4 cups beef broth
1/4 cup fresh mint, rough chop

Greens - beet, spinach or braising greens

Prepare all vegetables and set aside.

Heat oil in a heavy soup pot. Once hot, add the sausage links and brown evenly on all sides. Remove to a plate and add onions, carrots and garlic. Saute for 3 minutes. Add beef broth, turnips and potatoes. When the sausage in cool enough to handle, slice each link into one inch pieces. Add to pot, cover and lower heat to simmer. When vegetables are tender, remove from heat and stir in mint and season with salt and pepper.

In a separate pan, heat a small amount of oil and sauté greens until barely wilted. Place greens in the bottom of a bowl and ladle the stew on top.


Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Tabouli Salad

Tabouli Salad


3.5 cups salted water
2 cup cracked grains
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallions
1/2 tsp. ground cinnamon
Salt and freshly ground pepper
1/3 cup extra virgin olive oil
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
Salt & pepper, to taste

Bring water to water to boil. Cover and simmer until tender, about 35 minutes, and then drain any remaining water. In the meantime, mix all remaining ingredients in a large bowl. Add grains and season with salt and pepper.

Published in Salads
Tuesday, 30 November 1999 00:00

Vegetarian Thai Lettuce Wraps

Vegetarian Thai Lettuce Wraps


1 bulb kohlrabi, sliced into thin matchsticks
1/2 cup carrots, shredded
1/2 cup mint, finely chopped
1/2 cup cilantro, finely chopped, with some stem
1/2 cup red onion, finely chopped
1 tsp. crushed red pepper
3 tbsp. fresh lime juice
2 tbsp. fish sauce
1 head Savoy, leaves separated
Lime wedges

Set up a blanching station. In a medium pot boil salted water. Add the leaves to the water and cook for 15 seconds. Do this in batches. Remove leaves to an ice bath to “shock. Remove to paper towels and let dry somewhat.

Mix mint, cilantro, carrots, kohlrabi, onion, red pepper, lime juice and fish sauce in la bowl. Place a small amount of mixture into each leave and roll, tucking the sides in as you get toward the end.

Serve with lime wedges.


Published in Lunch
Tuesday, 30 November 1999 00:00

Crunchy Raw Chioggia Beet Salad

Crunchy Raw Chioggia Beet Salad



1 bunch Chiogga beets, scrubbed, peeled and cut into fine matchsticks
2 granny smith apples, cored and cut into matchsticks
7 oz. feta cheese
1/2 bunch of fresh mint, smallest leaves picked
1/4 cup sunflower seeds

Lemon-Honey Dressing
6 tbsp. extra virgin olive oil
3 tbsp. lemon juice
1 tbsp. honey
sea salt and freshly ground black pepper
Whisk all ingredients together. Correct seasoning.

Dress the beets and apple matchsticks in a little of the lemon oil dressing and season with some salt and pepper. Taste and add more dressing if desired.

Divide the salad between four plates or put it on a big platter, crumble over the feta, and sprinkle over the baby mint leaves and the sunflower seeds.

Published in Salads
Tuesday, 30 November 1999 00:00

Minted Rhubarb Iced Tea

Minted Rhubarb Iced Tea



8 stalks rhubarb, cut in 3-inch pieces
8 cups water
1/2 cup honey
1 bunch mint, picked, roughly chopped

Place the rhubarb and water into large pot, bring to a boil. Simmer for one hour.
Strain the liquid, add the honey and a mint. Chill completely and garnish with mint sprig.

Published in Beverages
Tuesday, 30 November 1999 00:00

ZUCCHINI MELON SALAD

ZUCCHINI MELON SALAD



In this perfect no-cook dish you can substitute crumbled bacon for the chicken or just omit the
meat altogether.

2 medium zucchini (3/4 lb total)
1 teaspoon salt
2 (3-inch-wide) wedges honeydew melon, seeded and rind removed
1 whole smoked chicken breast (1 lb), skinned and thinly sliced crosswise with a knife
1 (1/2-lb) piece Parmigiano-Reggiano
1/4 cup packed fresh mint leaves, cut crosswise into thin shreds
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice

Special equipment: an adjustable-blade slicer
If you don't have the special equipment, just use a very sharp knife and carefully cut thin slices.

Cut zucchini crosswise diagonally into 1/8-inch-thick slices using slicer and transfer to a
colander set over a bowl. Sprinkle with salt, tossing to coat, and let stand 5 minutes, then rinse
under cold water. Arrange in 1 layer on paper towels and pat dry.

Cut melon wedges lengthwise into 1/8-inch-thick slices using slicer.

Divide melon, zucchini, and chicken among 4 plates. Shave about one fourth of cheese into
curls with a vegetable peeler and divide curls and mint among the 4 plates. Drizzle each plate
with oil and lime juice. Season with salt and pepper. Serve immediately.

Makes 4 main-course servings.
Gourmet
8/1/2005

Published in Salads
Tuesday, 30 November 1999 00:00

Chocolate Soy Cream Pie

Chocolate Soy Cream Pie


Serves 6-8.

2 blocks Vermont Soy extra firm tofu
1/3 cup cocoa powder
1 cup Vermont honey
1 teaspoon cinnamon
1 cup Vermont Soy Chocolate soymilk
1 Baked single pie crust
Whipped cream
Fresh mint sprigs

Process tofu, cocoa, honey, cinnamon and chocolate milk together in a food processor or blender. Scoop recipe into your favorite baked homemade crust and chill for 2 hours. Garnish with whipped cream and mint just before serving. Or fold in the whipped cream to make a luscious, but not vegan, mousse.


Published in Desserts
Tuesday, 30 November 1999 00:00

Fruited Grain Salad with Grilled Tofu Fajitas

Fruited Grain Salad


6 servings.

2 cups wheat berries
3 TB vinegar
1 TB lemon juice
1/4 cup oil
1 TB honey
1/2 cup minced sweet onion
7 large fresh mint leaves, minced
5 ripe plums, sliced into little wedges

Soak wheat berries for 30 minutes. Drain and place in a saucepan with about 5 cups water and a pinch of salt. Bring to a boil, cover, reduce heat to a simmer. Cook until tender, about an hour. Drain as needed and toss in a large bowl with the rest of the ingredients, except for the plums. Cover and chill. Toss with plums just Grilled Tofu Fajitas
Serves 4.

Marinade:
juice of 3 limes
3 tbsp sunflower oil
1/4 cup chopped cilantro
red pepper flakes to taste
2 garlic scapes, chopped
1/2 tsp cumin
1/2 tsp salt

2 cakes tofu
2 summer squash
1 onion

4 flour tortillas
salsa
sour cream

Combine marinade ingredients in small food processor bowl. Process until pureed. Cut the tofu into strips, place in a large bowl and gently coat with marinade. Marinate at least 15 minutes. Preheat the grill.

Cut the squash into diagonal half-moons and the onion into wedges. Place the tofu on the grill and toss the vegetables with the remaining marinade in the bowl and grill. You may need to do this in batches and a grill tray works great so the vegetables don't fall through. When the tofu and vegetables are brown and tender, remove to a platter and keep warm. Quickly grill the tortillas to warm them, then serve promptly with salsa and sour cream.

Published in Lunch
Tuesday, 30 November 1999 00:00

Creamy Feta Dressing

Creamy Feta Dressing


If this recipe looks familiar, it's because it originally appeared in our May 21, newsletter. It's one of Heather's favorites, so we're including it again for those who weren't in our Spring Share. If you have fresh mint in the garden, use some here. Makes about 1 cup.

1/3 cup feta cheese, finely crumbled
1 clove garlic, minced
1/3 cup oil
2 TB cider vinegar
1/4 tsp salt, or to taste
3 TB yogurt
1 TB mayonnaise
fresh black pepper
fresh minced or dry herbs: mint, dill, chives, parsley

Blend together vinegar, garlic, yogurt, mayo, salt, pepper, & herbs. Blend in the oil in a drizzle until emulsified, then stir in feta. Keeps 1 week in refrigerator.


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