This recipe is from one of my yoga students. It's a chilled, marinated carrot dish that's best as a condiment or small side.
2 lbs. carrots, sliced
1 cup condensed tomato soup
1 cup sugar
3/4 cup vinegar
1/2 cup salad oil
1 tsp dry mustard
dash salt
1 large green pepper, diced
1 small onion, diced
Steam carrots 5-8 minutes, until tender-crisp. Combine all other ingredients, and pour over warm carrots. Chill. Drain before serving. Keeps 2-3 weeks in refrigerator.
Tuesday, September 22, 2009
Tuesday, September 15, 2009
Fresh Tomato Zucchini Soup
This recipe, slightly altered from this version, came to me via an email from the Marshfield Farmers' Market. I made it with freshly-picked produce, and it was exquisite.
2 1/2 tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small onion, diced
1 tablespoon minced hot pepper of your choice (optional)
2 cups vegetable broth
fresh herbs of your choice, chopped (I use basil)
salt & pepper to taste
Heat oil in large skillet. Saute zucchini, onion and garlic. Set aside.
Puree tomatoes in food processor or blender.
In large pot mix puree, peppers and broth. Bring to boil.
Add herbs, zucchini and garlic. Turn heat to low and simmer for 45 minutes.
Add salt & pepper to taste.
2 1/2 tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small onion, diced
1 tablespoon minced hot pepper of your choice (optional)
2 cups vegetable broth
fresh herbs of your choice, chopped (I use basil)
salt & pepper to taste
Heat oil in large skillet. Saute zucchini, onion and garlic. Set aside.
Puree tomatoes in food processor or blender.
In large pot mix puree, peppers and broth. Bring to boil.
Add herbs, zucchini and garlic. Turn heat to low and simmer for 45 minutes.
Add salt & pepper to taste.
Friday, September 4, 2009
Israeli Za'atar Salad
Also from Moosewood Restaurant New Classics, with a few tweaks. An ideal salad for when you've just come home from the farmers' market and need to figure out what to do with all that fresh produce.
1 cup peeled, seeded and cubed cucumbers
2 cups cubed fresh tomatoes
1.5 caups chopped yellow or green bell peppers
1/2 cup diced red onion
2 tsp za'atar (a spice blend, look for it in the ethnic section of your grocery)
1 Tbsp olive oil
2 Tbsp lemon juice
1/ tsp salt
ground black pepper to taste
1/4 cup minced fresh parsley
3-4 slices multigrain bread, toasted and cut into 1" squares
Combine everything but the bread in a bowl. Prepare the bread, and stir into salad. Eat. It's yummy both when the bread is crunchy and when it has soaked up some of the salad juices.
1 cup peeled, seeded and cubed cucumbers
2 cups cubed fresh tomatoes
1.5 caups chopped yellow or green bell peppers
1/2 cup diced red onion
2 tsp za'atar (a spice blend, look for it in the ethnic section of your grocery)
1 Tbsp olive oil
2 Tbsp lemon juice
1/ tsp salt
ground black pepper to taste
1/4 cup minced fresh parsley
3-4 slices multigrain bread, toasted and cut into 1" squares
Combine everything but the bread in a bowl. Prepare the bread, and stir into salad. Eat. It's yummy both when the bread is crunchy and when it has soaked up some of the salad juices.
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