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| Greek Zucchini Salad with Crumbled Feta From Vegetarian Times, May 2007 3 tbsp. fresh squeezed lemon juice 2 tsp. grated lemon zest 1 clove garlic, minced 1/3 cup olive oil 2 medium zucchini, peeled into thin ribbons (about 4 cups) 1 medium onion, thinly sliced ½ cup crumbled feta cheese ¼ cup chopped green onion 1 tbsp. chopped fresh parsley Whisk together the lemon juice, lemon zest, and garlic in large serving bowl. Gradually whisk oil; season with pepper to taste. Add zucchini and onion, and toss to coat. Cover and marinate overnight. Sprinkle with feta, green onions, and parsley just before serving. Cold Noodle Salad with Peanut Sauce Salad: 15 oz. Soba or Udon noodles 1 cup finely grated carrot 1 cup finely grated napa cabbage 1 cup thinly sliced cucumber 1 cup sugar snap peas ¼ cup roughly chopped peanuts ½ cup chopped fresh cilantro Cook noodles according to package directions; when tender, remove from heat and drain. Run cold water over noodles, drain well. In a large bowl combine the noodles, carrot, cabbage, cucumber, and snap peas. Pour the peanut dressing over the salad and toss to combine. Garnish with peanuts and cilantro. Dressing: From Mollie Katzen’s The New Moosewood cookbook ½ cup peanut butter ½ cup hot water 2 tbsp. soy sauce 2 tbsp. sugar (less if you don’t want it too sweet) 3 medium cloves garlic, minced 1 tsp. cider vinegar 1 to 2 tbsp. minced fresh cilantro cayenne to taste Place peanut butter in a small bowl. Add the hot water, and stir patiently with a spoon or a small whisk until uniformly mixed. Stir in remaining ingredients and mix well. Steamed Broccoli with Balsamic Vinaigrette From The Best of Fine Cooking 1 small onion, minced 1 ½ tbsp. balsamic vinegar 1 tbsp. fresh squeeze lemon juice ¼ tsp. Dijon mustard 3 tbsp. olive oil salt and pepper to taste 1 lb broccoli, cut into florets and stems cut up In a small saucepan heat small amount of olive oil over medium heat, and add the onion. Cook, stirring occasionally, until softened 1 to 2 minutes. Add 1 tbsp. of the vinegar and scrape the bottom of the pan with a spoon to dissolve the browned bits stuck to the bottom of the pan. Off the heat, stir in the remaining vinegar, the lemon juice, and the mustard. Gradually whisk in the olive oil. Season with salt and pepper to taste. Meanwhile, bring an inch or so of water to a boil over high heat in a pot fit with a steamer insert. Put broccoli in steamer and cover tightly, and steam until just tender, 3 to 4 minutes. Drizzle the vinaigrette over steamed broccoli, and serve! Sauteed Shrimp, with Red Pepper, Carrot and Napa Slaw From The Best of Fine Cooking 3 tbsp. rice vinegar 3 tsp. sugar salt and pepper to taste 1 small head Napa Cabbage, halved, cored, and sliced crosswise very thinly 2 medium carrots, peeled and grated 1 large red bell pepper, seeded and very thinly sliced 4 green onions, trimmed and thinly sliced on the diagonal 1/3 cup chopped peanuts 2 tbsp. sesame oil 2 lb. large or jumbo shrimp, peeled and deveined In a small saucepan, combine the vinegar, sugar, and small amount of salt (optional); stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and onions; toss well. Pour the vinegar mixture over the cabbage and mix well to combine. Toss in the peanuts. Let sit, stirring occasionally, for about 20 minutes, In a large nonstick skillet, heat 1 tbsp. of the sesame oil over medium-high heat. Toss the shrimp with salt and pepper to taste. Put half the shrimp in the skillet and sauté until opaque throughout, about 3 minutes. Transfer the cooked shrimp to a clean bowl. Repeat with the remaining 1 tbsp. oil and the other half of the shrimp. Toss the shrimp into the slaw and serve. Lemon Basil Cream Sauce 2 tbsp. olive oil 2 cloves garlic, minced 1 cup half-and-half 1 cup vegetable broth ¼ cup lemon juice 2 tbsp. cornstarch ½ tsp. pepper 3 tbsp. chopped fresh basil Heat olive oil in a large skillet over medium high heat; add garlic, and sauté 1 to 2 minutes. Add half-and-half and vegetable broth; bring to a boil, and cook 8 minutes or until reduced by half. Whisk together lemon juice and cornstarch until smooth. Whisk lemon juice and ½ tsp pepper into olive oil mixture, and cook, whisking constantly, 2 minutes or until thickened. Remove from heat. When ready to serve add basil. Combine with your favorite pasta. Kiwi Sorbet 1 cup water 4 kiwi, pared ¾ cup sugar 5 tsp. fresh squeezed lemon juice ¼ tsp. grated lemon peel Combine water, and sugar in a saucepan. Cook and stir for 2 minutes, or until the sugar is dissolved. Puree kiwi in food processor or blender to equal ¾ cup puree. Add lemon juice, lemon peel, and sugar mixture. Pour into a shallow metal pan, freeze about 1 hour or until firm but not solid. Spoon into a chilled bowl and beat with an electric mixer until light and fluffy. Return to freezer, freeze 2 hours or until firm enough to scoop. Romaine and Strawberry Salad 2 cups torn romaine lettuce ½ cup halved fresh strawberries 1 tbsp. coarsely chopped onion 1 tbsp. slivered almonds, toasted 1 tbsp. honey 1 tbsp. balsamic vinegar Combine the lettuce, strawberries, onion, and almond slivers; toss gently. In a small bowl combine the balsamic vinegar and honey, stir well. Pour over the salad and toss gently to coat. |