Suger Snap Peas and Artichoke Salad
2 cups trimmed sugar snap peas
1 13+oz can artichoke hearts, drained
2 cups sliced mushrooms
1/2 cup chopped sweet red pepper
dressing of choice or sour cream dressing*
1/4 cup toasted or raw almonds
toss together the vegetables with enough dressing to coat (suit yourself!). serve salad topped with the almonds.
Ginger Carrot Salad
2 inch piece fresh ginger
2Tbs. whitte wine vinegar
½ tsp. sugar
¼ tsp salt+ salt to taste
pepper to taaste
7 tbs. vegetable oil
12 oz. shredded carrots
Finely grate the ginger over a medium bowl. Gather the gratings together , squeeze into a bowl and discard pulp. Whisk in the vinegar, sugar, salt and pepper until the sugar dissolves, then whisk in the oil to emulsify. Toss in carrots and season with salt and pepper to taste.
Corn with Basil
1 Tbs. olive or canola oil
1 small onion, coarsely chopped
1 garlic clove, pressed or finely chopped
6 large ears of corn, kernals scraped off (app. 4 cups) or 2 -17 oz. cans
5 cups chicken or vegetable stock
2-3 tsp. dried basil, or 3 tabl fresh, chopped
pinch odf sugar
fresh basil leaves
chopped red pepper
Heat oil over a low flame in a 3-quart pot. Add onion and garlic and cook, covered, until golden, 10 to 15 minutes.
Raise heat to medium, add corn, stock, basil, sugar and cook, partially covered, for 25 minutes.
Transfer half the solids to a food processor or a blendar or use a bleding wand and puree, Return puree to soup, stir and seve immediatel.
Garnish each portion with fresh chopped basil leaves and red pepper.
Subsitute fresh cilantro for the basil and add 1 chopped red pepper when you add the corn.
¼ cup plain yogurt
2 TBl. Mayonnaise
1 Tbl. lemon Juice
1 tsp. grated lemon peel
½ tsp. celery seeds
4 cups thinly sliced green cabbage ( baaaout ½ a large head)
1 carrot, coarsely grated
¼ cup red onion, chopped
2 Tbl. fresh parsley
Whisk yogurt, mayonnaise, lemon juice, lemon peel, and celery seeds in a large bowl to blend. Ad remaining ingredient, toss to coat. Season to taste with salt and pepper. (Can be made 2 hours ahead, cover and chill. Toss before serving)
Comments from tasting party:
Use poppyseed dressing with purple cabbage
Travis' Mixed Potato au Gratin
1 yam, peeled and thinly sliced
1 sweet potato, peeled…
1 red onion,…
4 Tblsp butter cut in small pieces
1 Tbsp dried thyme
½ tsp nutmeg or mace
1 Tbsp salt
½ t pepper
2c heavy cream (I used soymilk and got fine results)
2 c grated Gruyere
2 qt casserole
Heat oven to 375 degrees.
Layer ½ the potatoes and onion and butter chunks and then the other half.
Mix remaining ingredients and pour over. Cover tightly with foil. Bake 1 hour, remove foil and bake another 5 minutes, after testing potatoes for doneness (if they are too firm, re-foil and give it another 15 minutes.)
Green Beans with Roasted Onions
6 medium onions (around 2 ½ lbs.) cut vertically through the root and into 12-14 wedges
6 tbs. butter
2 cups low salt chicken broth
3 tbs. sugar
2 tbs. red wine vinegar
3 lbs slender green beans, ends trimmed
Preheat oven to 450°F. Spray or oil baking sheet. Arrange onions in a single layer. Dot onions with 4 Tbs. butter, dividing equally. Season with salt and pepper. Bake until the onions are dark brown on bottom, about 35 minutes.
Meanwhile, boil the broth over high heat until reduced to ½ cup. Add sugar and vinegar and whisk until the sugar dissolves and mixture boils.
Add onions to sauce, reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper if necessary.
Steam beans to taste, el dente, toss with 2 tbs. butter and pile onions on top to serve.
(Can use onions on beets or potatoes)
Freeze butter and chop into bits