1/2 of a small melon, balled or cut into 1 inch pieces
2 small tomatoes cut into thin wedges
½ a cucumber, peeled and diced
1 rib of celery, diced
1 cup plain yogurt
1 tablespoon sherry vinegar
2 teaspoons honey
2 teaspoons lemon juice
½ cup fresh mint or basil, chopped
Salt and ground black pepper
Combine the melon, tomatoes, cucumber and celery in a large salad bowl. Whisk the yogurt, mint/basil, sherry vinegar, honey and lemon juice in a small bowl. Pour the dressing over the salad and toss until well combined. Season with salt and pepper to taste and garnish with more mint/basil leaves.
This recipe was adapted from Farmer John’s Cookbook
February 22 2010 | Recipes | No Comments »
2 tablespoons olive oil 1 lb. carrots, peeled & grated
2 garlic cloves, minced Sea salt
1 cup plain whole-milk yogurt Dill or mint to taste
Heat the olive oil in a skillet over moderate heat and add the carrots. Sauté the carrots until softened slightly, about 3 minutes. Set aside to cool. Pound the garlic to a paste with a large pinch of salt. Stir the garlic-salt paste into the yogurt. Add finely chopped dill or mint to taste to the yogurt. Stir the yogurt mixture into the cooled carrots. Taste and adjust the seasoning. Let stand at least 20 minutes before serving.
This recipe was adapted from Classical Turkish Cooking.
February 22 2010 | Recipes | No Comments »
3 tablespoons fresh ginger, chopped
2 shallots, chopped
¼ cup fish sauce
½ cup Soy sauce
¾ cup lime juice
1 cup peanut butter
¼ cup toasted sesame oil
Whisk together and serve over greens, pasta, rice, etc… Garnish with chopped mint, cilantro or peanuts, if desired.
This recipe was contributed by Share Holder Emily Balestrini.
February 06 2010 | Recipes | No Comments »
2 cucumbers
Salt
¼ cup heavy cream or sour cream or Greek yogurt
3 tablespoons olive oil
Juice of ½ a lemon
Fresh-ground pepper
The leaves off of 3 mint sprigs or Basil
Peel and slice the cucumbers. If the seeds of the cucumber are large and tough, cut the cucumber lengthwise and scoop out the seeds before slicing. Place the cucumber slices in a bowl and sprinkle with salt. In another bowl, combine the heavy cream, olive oil, lemon juice and black pepper. Stir well. Pour off any water that may accumulate in the bottom of the bowl of cucumber slices. Pour the dressing over the cucumbers. Coarsely chop the mint or basil leaves and toss with the cucumbers and dressing. Taste and add more salt as needed. Serve cool.
adapted from The Art of Simple Food.
February 06 2010 | Recipes | No Comments »