Here's another recipe from Real Simple magazine. I found everything but the lemon at last week's Farmers' Market. This juice is actually quite refreshing. Try adding an extra cucumber. Be sure to wash everything first.
1 cucumber, cut into spears
3 stalks celery, cut into 2-inch lengths
3 leaves kale, broken into 2-inch wide strips
1 apple, cored and cut into chunks
1/3 cup flat-leaf parsley sprigs
1/2 lemon, peel removed with a knife
Feed the cucumber, celery, kale, apple, parsley and lemon into a juicer. Discard the solids. Drink immediately.
Thursday, September 22, 2011
Tuesday, August 23, 2011
Tomato Salad with Crushed Croutons
This is from the excellent Smitten Kitchen website. I made it for Family Lunch on Sunday and we all devoured it. Simple and really delicious.
Crushed croutons
4 slices hearty white bread
1 small shallot, minced (about 2 tablespoons)
1 garlic clove, minced or pressed through garlic press
1/4 teaspoon table salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
Tomato salad
1 pound cherry or grape tomatoes, mixed colors if you can find them
2 teaspoons olive oil
1 tablespoon mellow red wine vinegar (yours isn’t mellow? use less)
1/8 teaspoon table salt
Pinch of sugar
Freshly ground black pepper
Handful basil leaves, slivered.
Prepare the crushed croutons: Preheat oven to 350 degrees. Tear bread into chunks and pule them in a food processor until coarsely ground (largest chunks can be lima bean sized). No food processor? Keep tearing the bread up until it is in ragged, mixed sized crumbs. Spread crumbs on a rimmed baking sheet and toss with shallots, garlic, salt, pepper, olive oil and parmesan until croutons are evenly coated with oil. Bake until golden brown and dry, about 15 to 20 minutes, stirring occasionally. Remove from oven and set aside to cool slightly. (Warm is fine, hot might wilt your tomatoes, boo.)
Assemble salad: Halve each tomato lengthwise and arrange cut side up on a platter. Whisk together vinegar, olive oil, salt, sugar and a few grinds of pepper in a small dish. Drizzle over tomatoes. Sprinkle tomatoes with crushed croutons. Garnish with slivers of basil.
Crushed croutons
4 slices hearty white bread
1 small shallot, minced (about 2 tablespoons)
1 garlic clove, minced or pressed through garlic press
1/4 teaspoon table salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
Tomato salad
1 pound cherry or grape tomatoes, mixed colors if you can find them
2 teaspoons olive oil
1 tablespoon mellow red wine vinegar (yours isn’t mellow? use less)
1/8 teaspoon table salt
Pinch of sugar
Freshly ground black pepper
Handful basil leaves, slivered.
Prepare the crushed croutons: Preheat oven to 350 degrees. Tear bread into chunks and pule them in a food processor until coarsely ground (largest chunks can be lima bean sized). No food processor? Keep tearing the bread up until it is in ragged, mixed sized crumbs. Spread crumbs on a rimmed baking sheet and toss with shallots, garlic, salt, pepper, olive oil and parmesan until croutons are evenly coated with oil. Bake until golden brown and dry, about 15 to 20 minutes, stirring occasionally. Remove from oven and set aside to cool slightly. (Warm is fine, hot might wilt your tomatoes, boo.)
Assemble salad: Halve each tomato lengthwise and arrange cut side up on a platter. Whisk together vinegar, olive oil, salt, sugar and a few grinds of pepper in a small dish. Drizzle over tomatoes. Sprinkle tomatoes with crushed croutons. Garnish with slivers of basil.
Tuesday, August 16, 2011
Mango Slaw
From Moosewood Restaurant Cooking For Health. A delicious alternative to typical cole slaw and a great use for the cabbage we've been getting from our CSA.
veggies:
1 firm slightly underripe mango
1.5 cups shredded red or green cabbage
1 cup shredded carrots
1/4 cup thinly sliced fresh mint leaves
dressing:
1/4 cup lime juice
2 Tbsp brown sugar, maple syrup or other sweetener
1/2 tsp salt
1 Tbsp vegetable oil or olive oil
2 garlic cloves, minced or pressed
1 small fresh chile, minced
1 Tbsp grated peeled ginger root
1. Peel the mango and cut in lengthwise into halves, cutting as close to the pit as possible. Slice off any flesh that remains attached to the pit. Cut the mango flesh into thin strips and place it in a serving bowl. Add the cabbage, carrot and mint.
2. In a separate small bowl, whisk together lime juice, sweetener and salt.
3. In a small skillet over medium-high heat, warm the oil and cook the garlic, chiles and ginger until sizzling and fragrant -- about a minute. Whisk it into the lime juice mixture.
4. Pour the dressing over the slaw and toss until well-coasted. Let sit for about 20 minutes
veggies:
1 firm slightly underripe mango
1.5 cups shredded red or green cabbage
1 cup shredded carrots
1/4 cup thinly sliced fresh mint leaves
dressing:
1/4 cup lime juice
2 Tbsp brown sugar, maple syrup or other sweetener
1/2 tsp salt
1 Tbsp vegetable oil or olive oil
2 garlic cloves, minced or pressed
1 small fresh chile, minced
1 Tbsp grated peeled ginger root
1. Peel the mango and cut in lengthwise into halves, cutting as close to the pit as possible. Slice off any flesh that remains attached to the pit. Cut the mango flesh into thin strips and place it in a serving bowl. Add the cabbage, carrot and mint.
2. In a separate small bowl, whisk together lime juice, sweetener and salt.
3. In a small skillet over medium-high heat, warm the oil and cook the garlic, chiles and ginger until sizzling and fragrant -- about a minute. Whisk it into the lime juice mixture.
4. Pour the dressing over the slaw and toss until well-coasted. Let sit for about 20 minutes
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