Spicy Cilantro Salad
Notes: Add more or less jalapeños depending on your taste buds!
2 T. lime juice
1 T. vegetable oil
2 tsp. toasted sesame oil
season with salt
1 head Boston lettuce
1 Cucumber cut into match sticks
1 bunch of fresh cilantro (you can use up the tiny stems, too!)
Toss all ingredients and serve!
Persian Herb Frittata
Notes: A flexible recipe with lots of wiggle room for you to enjoy preferred flavors.
4 eggs, beaten
1 clove garlic, crushed
2/3 T. flour
1/2 tsp. salt
1/2 t turmeric
2/3 C. green onions or chives
2/3 C. chopped cilantro
2/3 C. chopped dill
2/3 C parsley
1 T. butter
1/3 C. plain Greek – style yogurt
Preheat oven to 400 F. In a large bowl, whisk together the eggs, garlic, flour, turmeric, salt, and black pepper. Fold in herbs. Heat butter in a 10 inch oven – safe skillet over medium heat. Pour the egg and herb mix into the skillet and use the back of a spoon to spread it out evenly. Cook about 2 minutes, until eggs start to set around the edges. Transfer the skillet to the oven and bake about 5 minutes, until the eggs are set. Serve hot or cold, sliced into wedges, topped with a dollop of yogurt. 6 servings.
Chilled Cucumber Soup
Notes: Now, I've never been a fan of chilled soup; but cucumbers are so amazing that I have to try this one out.
2 C. greek yogurt
1 C. vegetable broth
2 peeled, diced English cucumber
4 sliced green onions (or 12 or so chives)
2 T. fresh dill
2 T. chopped fresh parsley
4 tsp. fresh lemon juice (little over a 1/3 lemon)
2 tsp. salt
2 slices sourdough bread cut into 1/2 inch cubes
2 tsp. olive oil
1 T. chopped fresh dill
salt and pepper to season
In a large bowl combine yogurt and broth, set aside. In a food processor, puree 1 peeled, diced cucumber, 2 green onions (or 6 chives), dill, parsley. Add lemon juice and salt to the yogurt mix, whisk. Stir in one more peeled diced cucumber and 2 more green onions. Refrigerate for 1 hour, garnish with croutons.
Pre-heat over to 375 F. Throw all ingredients into large zip lock baggie, toss around until oil and herbs look spread out over bag. Put ingredients onto baking sheet lined with foil, bake until golden, 5 – 8 minutes.
5-Minute Homemade Vegetable Dip
3/4 C. sour cream
1 tsp. dill
1 tsp. fine sea salt
1 tsp. garlic powder
fresh lemon juice
Mix all ingredients together and serve! Pair with your favorite vegetables and enjoy.
Dill Vegetable Dip
A little over a 1/2 C. of greek yogurt, or sour cream
2 tsp. freshly chopped onions
1/4 tsp. salt
1/4 tsp. garlic powder
3/4 tsp. dill
Mix all ingredients together and serve!
Vegetable Fiesta Dip
Notes: A great dip for almost any kind of veggie!
2 C salsa
Mix avocado and salsa in blender and serve!
Roasted Cauliflower Dip
Notes: We loved this for crew lunch! It's for pita bread, not veggies; but it contains cauliflower - yum!
1 head of cauliflower, broken down into flowerets
4 tablespoons olive oil
2 tablespoons freshly minced ginger
4-6 cloves garlic
3 tablespoons tahini
3 tablespoons fresh lemon juice
¼ cup freshly chopped cilantro
Whole wheat pita bread
Salt and pepper
Pre-heat over 450 F. Toss the cauliflower with the oil, ginger, garlic cloves, and a few shakes of salt and pepper. Spread mix onto a rimmed baking sheet and roast for 40 minutes, stirring 20 minutes in. Remove from oven and let cool slightly. Transfer roasted cauliflower to food processor and add the tahini and lemon juice. Pulse into well combined and add salt to taste. Add the cilantro and pulse until just incorporated. Transfer to bowl and serve bowl with whole wheat pita bread.
Lima Bean Spread with Cumin and Herbs
1 10 – ounce frozen lima bean package
1/4 tsp. crushed red pepper
2 tsp. extra-virgin olive oil
4 tsp. lemon juice
1 tsp. ground cumin
1/2 tsp. salt (may need more)
1 T. chopped fresh mint
1 T. chopped fresh cilantro
1 T. chopped fresh dill
Boil lightly salted water and cook beans, garlic, and red pepper until beans are tender. Remove from heat and let cool in liquid. Drain beans and garlic. Transfer to a food processor. Add oil, lemon juice, cumin, salt, and pepper until smooth. Scrape into bowl and ad herbs. Can eat warm, or chilled.
Rhubarb Barbecue Sauce
3 Lbs rhubarb (about 9 cups) trimmed and sliced into 1/4 inch slices
1 medium red onion, diced (about 3/4 C.)
2 C. raisins, chopped
1 medium orange habeñero pepper, seeded and minced (save seeds to adjust heat at the end)
2 C. brown sugar
3/4 C. honey
3/4 C. cider vinegar
1 tsp. cinnamon
1 tsp. allspice
1 tsp. ground ginger
1 tsp. sea salt
If canning, prepare canner, jars, and lids. Combine all ingredients in a medium stockpot. Bring to a boil over high heat, stirring frequently. Lower heat and boil gently, stirring occasionally, until mixture is thickened, about 30-45 minutes (a splatter screen is highly recommended here). Once the fruit has softened enough to crush easily (about 20 minutes), blend the sauce with an immersion blender, or by transferring to a blender or food processor. When sauce has reached desired thickness (leave it a little thinner than you want, as it will thicken on cooling), taste and adjust seasonings (add any reserved chile seeds here to bump up the heat). Ladle hot sauce into clean, hot jars, leaving 1/2-inch of headspace, and process in a boiling water bath for 15 minutes. Allow to rest in the water bath for 5 minutes, then remove (keeping upright) and allow to cool completely before labeling and storing. Yields about 3 pints of thick sauce.
Persian Lamb and Rhubarb Stew (and Tzatziki Sauce )
1/3 C. butter, divided
1 T. sunflower or rapeseed oil
2 large onions, halved and sliced
3 C. lamb, chopped into cubes (a leg is recommend)
2 tsp. ground coriander seeds
4 1/4 C. vegetable stock
salt and pepper to taste
sugar or honey to taste
1 1/3 T. fresh parsley, chopped
3 T. fresh mint, chopped
1 1/2 C. rhubarb, cut into 1 inch lengths
1 cup plain yogurt, preferably Greek and full fat for creaminess
1 medium cucumber, small diced, depends on how chunky you want the sauce to be
1 cloves garlic, finely minced
1/2 tablespoon olive oil
juice of half a small lemon
1/2 tablespoon fresh dill, minced
1/2 tablespoon fresh mint, minced
Melt about a 1/3 of the butter (1/3 of the 1/3 C.) in a heavy-based saucepan on a low-moderate heat. Add onions and sauté for 10 minutes, until golden and softened. Put the onion aside. Increase the heat to high and add the oil. Add about half the cubed lamb and brown all over (about 5 minutes). Put the browned meat aside and brown the rest of the lamb. Return all the meat and onions to the saucepan, add coriander. Add enough hot stock to cover. Reduce the heat,, cover the saucepan and simmer on a low heat for about an hour. Season with salt and pepper. Melt another third of the butter in a small saucepan, add the copped fresh herbs and fry, stirring frequently, for 5 minutes. Add the fried herbs to the meat and simmer for another 30 minutes. Melt the rest of the butter and add chopped rhubarb. Saute for 3 – 5 minutes, until rhubarb is soft, but not mushy. If rhubarb is sour, add about a tablespoon of sugar or honey. Stir rhubarb into stew. Taste for seasoning, serve with rice or couscous.
2 C. flour
1/4 C. sugar
1/3 C. butter
1T baking powder
1/2 tsp. salt
1/3 C. milk (regular or sour milk)
3/4 C. of rhubarb (stalk sliced in half lengthwise and then into thin slices crosswise)
2 T. crystalized ginger (dry is fine too, but the crystalized has a better effect)
Mix dry ingredients together, and add butter by cutting it into the dry mixture (Kitchen Aide works wonders). Add eggs and milk to dry mixture. After you make a soft dough, add ginger and rhubarb. Pat dough into 8” circle on baking scone and cut crosswise into 6-8 pie-shaped wedges. Pull wedges apart so that piece are not touching. Sprinkle with raw sugar OR cinnamon sugar. Bake 425 for 18 min.
Ginger and Citrus Soba with Snow Peas (or Snap)
4 oz. soba noodles
1 T. olive oil
2 C. snow and snap peas
1/4 C. orange juice
1 T. lime juice
1 T. tamari or soy sauce
1/2 tsp. sriracha
1/2 tsp. toasted sesame oil, plus more for serving.
2 tsp. grated fresh ginger
1/8 C. chopped garlic scapes
1 1/2 tsp. sesame seeds
Cook the noodles according to package directions, don’t overcook. Drain, rinse in cool water and set aside. Heat the olive oil in a large skillet over medium heat. Once hot, add the peas and a pinch of salt and saute for 4 to 6 minutes, until tender. Remove with a slotted spoon and set aside. In a medium bowl, combine orange juice, lime juice, tamari, sriracha, sesame oil and ginger. Whisk well to combine and pour the sauce into the skillet. Simmer over low heat, stirring while it thickens. Cook 2 to 3 minutes, until it has reduced and is slightly syrupy. Add noodles and peas and use tongs to thoroughly cover everything in sauce. Adjust seasoning if needed. Coook 1-2 minutes until heated through. Serve hot or room temperature, topped with thinly chopped scapes and sesame seeds.
6 tablespoons (3/4 stick) unsalted butter
3 large yellow onions, cut in 1/2 and sliced
4 large zucchini, sliced 1/4-inch thick
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Preheat the oven to 400 degrees F. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
3 eggs slightly beaten
1/4 tsp. baking powder
2 C. sugar
1 C. oil
3 tsp. vanilla
2 C. shredded peeled zucchini
2 C. flour
3 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
Sift flour, cinnamon, baking soda, and salt. Add beaten eggs and baking powder, sugar, oil, vanilla, and zucchini. Mix well. Bake in greased, floured loaf pans at 350 F for 50 minutes. Makes 2 loaves.
Rainbow Chard Slaw
Notes: This requires a lot of spices and is a very healthy looking slaw for you to enjoy at your next BBQ!
3 cups shredded or finely chopped Swiss chard
1 cup shredded purple cabbage
1/4 cup shredded carrot
1/2 cup chopped or slivered raw almonds
1/4 cup macadamia-nut oil or olive oil
1 tablespoon apple cider vinegar
1 tablespoon Vegenaise (optional)
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon finely chopped fresh oregano, or 1/2
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
1/4 teaspoon black pepper
1/4 teaspoon sea salt (optional)
1 to 2 teaspoons xylitol or 1 packet stevia
1/4 cup raw hemp seeds
1/2 cup dried, unsweetened blueberries
Combine chard, cabbage, carrot, and nuts in a large bowl. In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well. Toss with salad mix. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.) Top with hemp seeds and dried blueberries.
Notes: Horseradish is a very delicious recipe that can be used in a variety of creative ways. It is also good plain, depending how spicy it is.
8-10-inch long piece of horseradish root
2 Tbsp water
1 Tbsp white vinegar
Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces. Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arms length away, and work in a well ventilated room. Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine. Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture. Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will keep for 3 to 4 weeks in the refrigerator.