1 1/2 lb Young carrots
8 oz Sliced apples
1 oz White vinegar
1 oz Honey
1 c Water
2 oz Butter
Salt & pepper Peel carrots and apples. toss in melted butter, add honey and vinegar and cook for 4 minutes. Add water and boil for 20 minutes. Allow liquid to evaprate as much as possible. Season to taste.
12 c Mixed greens; such as
- Mustard, Arugula, - Watercress, Dandelion, - Kale, Spinach, Chard, - Escarole or others 4 lg Garlic cloves
Salt 2 lg Handfuls Italian parsley
-(leaves), chopped finely 1 Handfuls cilantro leaves,
- (or more), chopped finely 3 tb Fruity olive oil
2 ts Paprika
2 ts Ground cumin
1 Lemon; cut in wedges
MAKE A MIXTURE OF GREENS TO SUIT your taste. Cut away the stems and stalks and wash the leaves. Set the greens in a steamer, with the tougher greens on the bottom. Cover and steam until tender, about 10 minutes. Or, cook each type of green separately in boiling, salted water, until done. Let cool a few minutes in a colander, then squeeze out the extra liquid and chop roughly. Pound the garlic and 1/2 teaspoon salt together in a mortar until finely broken down, then add the parsley and cilantro and continue working until you have a rough paste. Or, combine the garlic, salt and herbs in a food processor and work until everything is fine. You may need to add a little olive oil. Warm the olive oil with the paprika and cumin. When it begins to smell good, add the herb paste and mix the 2 together. Next add the greens and cook everything together for a minute or so until any excess moisture has evaporated. Taste and season with salt, if necessary. Pile into a serving dish and garnish with the wedges of lemon.
12 c Mixed greens; such as
- Mustard, Arugula, - Watercress, Dandelion, - Kale, Spinach, Chard, - Escarole or others 4 lg Garlic cloves
Salt 2 lg Handfuls Italian parsley
-(leaves), chopped finely 1 Handfuls cilantro leaves,
- (or more), chopped finely 3 tb Fruity olive oil
2 ts Paprika
2 ts Ground cumin
1 Lemon; cut in wedges
MAKE A MIXTURE OF GREENS TO SUIT your taste. Cut away the stems and stalks and wash the leaves. Set the greens in a steamer, with the tougher greens on the bottom. Cover and steam until tender, about 10 minutes. Or, cook each type of green separately in boiling, salted water, until done. Let cool a few minutes in a colander, then squeeze out the extra liquid and chop roughly. Pound the garlic and 1/2 teaspoon salt together in a mortar until finely broken down, then add the parsley and cilantro and continue working until you have a rough paste. Or, combine the garlic, salt and herbs in a food processor and work until everything is fine. You may need to add a little olive oil. Warm the olive oil with the paprika and cumin. When it begins to smell good, add the herb paste and mix the 2 together. Next add the greens and cook everything together for a minute or so until any excess moisture has evaporated. Taste and season with salt, if necessary. Pile into a serving dish and garnish with the wedges of lemon. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
1 1/4 c Plain Non-Fat Yogurt
3/4 c Light Sour Cream
3 Cloves Garlic, Minced
1 Cucumber *
1 tb Fresh Mint, Chopped
Salt And Pepper To Taste 8 c Assorted Raw Veggies **
* Cucumber should be peeled, seeded and chopped. ** Raw veggies can be jicama or yambean, celery, broccoli, carrots, cauliflower, etc; cut into sticks or florettes. ~------------------------------------------------------------------------- Put all ingredients into a food processor or blender and process until well combined. Chill. Serve with raw vegetables such as carrot or celery sticks, radishes, jicama etc.
3 Small sliced pickling
-cucumbers 1 Sliced onions
3 Green peppers, julienne cut
2 Red peppers, julienne cut
2 ts Tumeric
2 ts Mustard seed
1 ts Celery seed
6 c White sugar
3 1/2 c White vinegar
1/3 c Pickling salt
Layer vegetables with salt, and leave 8 hours or overnight. Drain well. Place in a preserving kettle and add spices and vinegar. Bring to a boil. Lift vegetables from syrup with a slotted spoon, and pack into 1 pint preserving jars. Ladle syrup over top, leaving 1/8 inch head space, seal. Process in boiling water bath 15 minutes.