Foods Recipes

8 c Shredded cabbage 1 1/2 to

2 lbs

2 T Chopped pimientos

1/2 c Chopped green pepper

3/4 c Chopped onion

1 c Sugar

1 c Vinegar

1/2 c Water

1 T Mustard seed

In a large bowl, combine the cabbage, pimientos, green pepper and onion. Toss lightly; set aside. Combine remaining ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer, uncovered for 20-25 minutes or until slightly thickened. Pour over cabbage mixture. cover and regrigerate 4 hours or overnight. Slaw will keep in the refrigerator for several days.

1 lb Small mushrooms, cleaned

3 tb Olive oil

2 tb Lemon juice

1/2 ts Salt

1/2 ts Thyme

2 md Garlic cloves, chopped

Black pepper 2 tb Parsley

Slice mushroom stems, leave the caps whole. Place in a pot with a small amount of water & cook gently for 15 minutes. Reserve the stock for soups. Combine the remaining ingredients. Place mushrooms in the marinade & let sit for at least 2 hours, either in the fridge or at room temperature, stirring ocassionally. Adapted from Mollie Katzen, "Moosewood Cookbook"

4 md Eggplants (about 3 1/2 lbs.

Total) 1/2 c Salt

1 ts White vinegar

1 ts Extra virgin olive oil [go

For the greenest you can Find] 3 c Regular olive oil [all

Extra virgin would be Prohibitive for too many] 1/4 c Chopped garlic

1 ts Crushed red pepper

1 tb Dried oregano OR

2 1/2 tb Fresh oregano if available

1/2 ts Salt

Contributed to the echo by: Bill Birner Originally from: La Cucina di Andrea's New Orleans Extra Virgin Recipes 1. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pieces the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt. 2. Move the eggplant strips into a colander, arraying them in a relatively

uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool.] Put the entire apparatus in the sink to drain for 45 minutes. This will remove any bitterness from the eggplant. 3. Rinse the salt off the eggplant with cold water. Drain it well, then

SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes. [It will return to shape like a wet sponge.] 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the

eggplant into a bowl with all the other ingredients. 5. Pour the contents into a canning jar. Make SURE there is enough olive

oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after that.

1 lb Broccoli

1/4 lb Mushrooms, fresh

3/4 c Black olives, pitted, drain

1 c Tomatoes, cherry

----------------------------------DRESSING---------------------------------- 1/3 c Olive oil

1 tb Vinegar, white wine

1 tb Lemon juice

2 tb Parsley, fresh chopped

1 Onion, green, minced

1 Garlic, clove, minced

1/2 ts Salt

1/4 ts Pepper, freshly ground

PREP TIME: 20 MIN MARINADE TIME: 3 HOURS OR MORE 1. Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use. 2. Drop broccoli flowerets into boiling salt water for 1 min. or just until they turn bright green; drain. 3. Trim mushroom stems to 1/2-inch. 4. Combine broccoli, mushrooms, olives and tomatoes in bowl. 5. Measure oil, vinegar, lemon juice, parley, onion, garlic, salt and pepper into small bowl. Whisk until blended. 6. Pour dressing over vegetable mixture. 7. Turn gently to coat

vegetables. Cover and refrigerate 3 or more hours until ready to serve.

1 lb Broccoli

1/4 lb Mushrooms, fresh

3/4 c Black olives, pitted, drain

1 c Tomatoes, cherry

----------------------------------DRESSING---------------------------------- 1/3 c Olive oil

1 tb Vinegar, white wine

1 tb Lemon juice

2 tb Parsley, fresh chopped

1 Onion, green, minced

1 Garlic, clove, minced

1/2 ts Salt

1/4 ts Pepper, freshly ground

PREP TIME: 20 MIN MARINADE TIME: 3 HOURS OR MORE 1. Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use. 2. Drop broccoli flowerets into boiling salt water for 1 min. or just until they turn bright green; drain. 3. Trim mushroom stems to 1/2-inch. 4. Combine broccoli, mushrooms, olives and tomatoes in bowl. 5. Measure oil, vinegar, lemon juice, parley, onion, garlic, salt and pepper into small bowl. Whisk until blended. 6. Pour dressing over vegetable mixture. 7. Turn gently to coat vegetables. Cover and refrigerate 3 or more hours until ready to serve.