-1 med. black radish, julienned
-2 T. fresh lemon juice
-1 Granny Smith apple, cut in half & cut into very thin slices
-1 lg. carrot, julienned
-1/2 stalk of celery, very thinly sliced
-1 T. unsalted, roasted sunflower seeds
-drizzle of fruity olive oil
-2 T. roughly chopped fresh mint
-Sea salt, to taste
Combine radish and lemon juice in a small bowl and let sit for 30 minutes.
When softened a bit, add apple and carrot.
Drizzle with olive oil to moisten all ingredients.
Stir in sunflower seeds. Sprinkle with mint and salt to taste. Enjoy!
Makes 2 quarts
-1 large onion, sliced
-1 large zucchini, sliced
-1 c. diced canned or fresh tomato
-6 plump garlic cloves
-1 large carrot or several smaller ones, diced
-3 celery ribs, chopped-1 or 2 big handfuls of cilantro
-Large handful of parsley
-Several chard or beet leaves
-Handful of lentils
-Several anise hyssop leaves or a good pinch of anise seeds
-2 t. dried Mexican oregano or 8 regular oregano sprigs
-1 jalapeño chile, halved
-2 t. sea salt
-1 t. peppercorns, lightly crushed
-Tomato paste to taste, optional
Put all the ingredients except the tomato paste in a pot with 3 quarts water. Bring to a boil, then lower the heat.
Simmer, partially covered, for 2 hours, then strain.
Taste for salt and, if you wish to fortify the flavor a bit, stir in a teaspoon or more tomato paste to taste.
From Vegetable Soups from Deborah Madison’s Kitchen, Deborah Madison… Read the rest
-1/2 lb. brown lentils, rinsed
-2 bay leaves
-2 cloves garlic, minced
-1 yellow bell pepper, cored, seeded & diced into 1/2-inch pieces
-1 red bell pepper, cored, seeded & diced into 1/2-inch pieces
-1/2 c. diced carrot
-1/2 c. chopped yellow or beefsteak tomato
-1/3 c. crumbled reduced-fat feta
-1/4 c. thinly sliced Kalamata olives
-1/4 c. diced red onion
-1/4 c. fresh chopped parsley
-1/4 c. red wine vinegar
-2 T. olive oil
-3/4 t. salt
-1/4 t. freshly ground black pepper
Place lentils, bay leaves, and garlic in a large saucepan.
Add water to cover and bring to a boil. Turn heat to
medium-low, cover and simmer for 30 to 40 minutes,
until lentils are tender.
Drain, discarding bay leaves. Transfer to a bowl. Add
peppers, carrot, tomato, feta, olives, onion, and parsley.
Toss to combine.
In a separate bowl, whisk together vinegar, oil, salt, and
black pepper. Pour over lentil mixture and toss. Enjoy!
Adapted from epicurious.com, 5/05
-¼ t. kosher salt
-¼ t. cayenne
-½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
-¼ cup plain yogurt
-¼ t. kosher salt
-Green onions (for garnish)
Cut the leaves off of the kohlrabi, and peel the bulb. Peel the carrot. Shred the vegetables in a food processor (quick and easy!) or using a grater (slow method).
Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a bowl with 1 egg, ¼ teaspoon kosher salt, ¼ teaspoon cayenne, and mix to combine.
Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place balls of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the sauce (or blend together in a food processor).
Serve fritters with avocado cream sauce and sliced green onions, if desired. Best if eaten shortly after making as they don’t save well. Also, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap if storing.
Adapted from acouplecooks.com, 1/16/13