Cucumber Tomato Relish
From Simply in Season, p. 99. By Mary Beth Lind and Cathleen Hockman-Wert, for the Mennonimte Central Com. , Herald Press., 2005.
*adapted from Saveur SERVES 6 INGREDIENTS 1/2 cup extra-virgin olive oil 1 tbsp. dried herbes de Provence 6 cloves garlic, peeled and smashed 2 large yellow onions, quartered 1 bay leaf 2 medium zucchini (about
1/2c almonds or walnuts 2 small beets, roasted until tender, then peeled and grated 2 cloves garlic, chopped 1t cumin 1/4c olive oil Juice of small lemon 1T Tahini paste Leaves from several sprigs of parsley, mint, dill minced Salt and pepper
1 cucumber, (about 1 pound) 1 1/2 cups water 1/4 cup sugar Juice of 1 lime 1/4 teaspoon coarse salt 1 cup ice cubes
Cucumber Cape Codder
1 cup sugar 2 cups grated cucumber (about 1 cucumber), plus wedges, for garnish 9 ounces vodka, chilled 12 ounces cranberry juice (no sugar added) 1/2 cup fresh lime juice (from about 4 limes) Bring sugar and 1 cup water to a boil in a small
Crisp Cucumber Salsa
Crisp and cool for the hot summer days!
CHILLY CUCUMBER SOUP
from "Rolling Prairie Cookbook, " p. 99, by Nancy O'Connor. Lawrence, KS, 1998
Asian Cucumber Salad
2 medium Cucumbers sliced 1/4 thin1 tablespoon Honey3 tablespoon Rice Vinegar2 tablespoon Soy Sauce1 tablespoon Sesame Oil1 tablespoon of Toasted Sesame SeedsChili Flakes 1. In a bowl whisk together honey, rice vinegar, soy sauce and sesame oil. Tas
Roasted Garlic Paté
When slowly roasted, all of garlic’s sharp flavor rounds out into a very mellow, somewhat caramelized paste. Mixed with some pan juices, butter, white pepper and a touch of Tabasco, the garlic becomes a beguiling spread for crisp flatbread or t
Raw Julienned Beet Salad
This is an amalgamation of several recipes.
Cucumber, Feta and Sorghum Salad
*from Naturally Ella1 medium cucumber, diced 1 cup cooked sorghum grain ¼ cup chopped kalamata olives* ¼ cup chopped artichoke hearts* ¼ cup minced scallions 4-5 basil leaves, julienned 2-3 ounces feta 2 tablespoons olive oil 1 t
Hungarian Cucumber Salad
1/2c plain yogurt 1T paprika 2T lemon juice 2T dill Salt and pepper to taste 2-4 cucumbers halved lengthwise and thinly sliced Mix all ingredients and refrigerate for at least 4 hours, best overnight.
*adapted from Nourishing Traditions 2 large or 3 medium eggplant 1 medium onion 2 tomatoes 1 tsp. fresh grated ginger 1 tsp. coriander 1 tsp. cumin 1/2 tsp. turmeric 1/2 tsp. cayenne (optional) olive oil sea salt Peel
In terms of texture, this is closer to eating spoonfuls of pico de gallo than soup
Tomato and Peach Salad
Tomato and Peach Salad 1/4 cup thinly sliced red onion 1/2 pound ripe peaches, pitted and cut into wedges 1/2 pound heirloom tomatoes, cut into thick wedges 1 tablespoon sherry vinegar 1 1/2 te
Tomato, Basil, Cucumber Salad
Delicious, easy, refreshing.
Summer Squash & Baby Shiitakes
Prep Time: 10 mins Cook Time: 25 minutes Serves: 3-4 Equipment: Your favorite Knife Cutting board Lg Iron Skillet 4 quart pot Wooden spoon Ingredients: 2 zucchini sliced 2 yellow squash sliced 1 8oz pack baby shi
Peach and Basil Pie with a crumb topping
Pie. What an amazing thing right? And to think of all the variations... Maybe try throwing in some strawberries, grapes, apples or pears? Slivered almonds? Goat cheese? So many possibilities!Crust 1 stick of cold butter1 ½ cups of flour1 tsp s
Basil Cubes (to preserve fresh basil)
Thought I'd let you know this hint for basil. It won't taste like fresh, but if you use it in cooked recipes (like spaghetti sauce), it works. Finely chop the fresh basil and put in blender. Add just enough olive oil (doesn't take much) to make a
Swiss Chard Pancakes
From Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan. Copyright © 2010 Dorie Greenspan. Published by Houghton Mifflin Harcourt. All Rights Reserved. Yield: Makes about forty 5-inch pancakes; 12 side-dis
Lemony Yogurt Dip for Veggies
This is great with both raw and lightly-steamed veggies and can easily be doubled for larger gatherings
Coconut Basil Soup
My daily energy food. Farming is hard work.
from Vegetarian Cooking for Everyone5-6 cups vegetable stock3 tbs butter or olive oil1 onion, diced1.5 cups arborio rice1/2 cup dry white winechopped parsleychopped basil2-3 medium beets, peeled and grated (about 2 cups)2-3 cups greens, finely choppe
Basil Pecan Pesto
30 Day Eat Local Challenge Recipe
Sichuan Broccoli Stirfry
Our family loves sauce, so we double the sauce ingredients in step 1 to please everybody.
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