July 16, 2009
This salad takes its inspiration from the classic Thai Green Papaya salad. It is usually a really spicy dish; use less chile if you want it milder. Ingredients 1 melon (and/or cucumber), peeled and seeded, julienned or cut into thin strips 2 teaspoons dried chile flakes or 2 thai chiles, minced 2 cloves garlic 1… Read more »
July 9, 2009
If you end up with a melon that is not as sweet as you had hoped, you can still enjoy it. One way is to sweeten it up by drizzling warmed honey over it. Another way is to turn it into a savory side dish for dinner. Ingredients 1 not-so-sweet melon, peeled and seeded 2… Read more »
July 7, 2009
This refreshing salad provides a delightful variety of colors, flavors, and textures. You can adjust the salad to the seasons and use whatever you have available in the fridge. The key is to use some nuts and dried fruit as base ingredients along with the cooked wheat berries. Ingredients 3 cups cooked wheat berries 4… Read more »
July 6, 2009
This easy salad is perfect for watermelon or less ripe honeydew, but you can use whatever you have on hand. Cut into a smaller dice if you have the time, it is really worth the extra work. If not, roughly chopped ingredients are fine. If you have an extra large Armenian cucumber, cut it into… Read more »
Ingredients 1 tablespoon olive oil 1 onion, chopped 2 ears of corn, kernels scraped off 2 cloves garlic, chopped 1 summer squash, diced 1 pound tomatoes, quartered Seasoning: salt, pepper and thyme to taste Optional ingredients: 1 bunch summer greens, such as amaranth or purslane, cut coarsely 1 handful basil, oregano, cilantro or parsley, chopped… Read more »
Ingredients 2 tablespoons olive oil 2 cloves garlic, crushed and minced 1 onion, quartered and thinly sliced 1 eggplant, diced 2 cups verdolagas, coarsely chopped 2 tomatoes, coarsely chopped 2-3 small summer squash, diced basil, oregano and thyme Salt and pepper to taste Directions Heat olive oil over medium heat in a saucepan. Add onions… Read more »
Directions For a spaghetti squash lasagna (something of a non sequitur since lasagna refers to the pasta and that’s what the squash replaces), layer the cooked squash strands with sauce and cheese, just as you would regular lasagna, and bake for thirty minutes at 350F. You can also toss the cooked squash with half a… Read more »
Ingredients 1 spaghetti squash 1 bag basil, large stems removed 2 cloves garlic 1 tablespoon oil 1 large handful toasted walnuts, roughly chopped Parmesan or Romano cheese, grated (optional) 1 package pasta, cooked Directions Cut squash in half lengthwise and scoop out seeds. Boil or steam for 30 minutes or until tender. Using a fork,… Read more »
Ingredients 2 ears of corn, kernels sliced off 1 (or more) tablespoon butter 1 chile (Serrano or Anaheim), seeded and chopped 1 cup coarsely chopped verdolagas 1/4 cup chipotle goat cheese, or crumbled queso fresco 1 tablespoon fresh lime juice Hot chile powder to taste (no need for it is you use chipotle goat cheese)… Read more »
Ingredients 2 ears of elote blanco, kernels sliced off cob 2 cups long grain white rice 2 tablespoons oil 1 onion, chopped 1 clove garlic, finely chopped 4 cups of chicken or vegetable broth Chile powder to taste (or ground pepper) Salt to taste Directions Heat oil over high heat in a saucepan. Add rice.… Read more »