From Asparagus to Zucchini, 3rded. 2 c. cooked rice, at room temperature 2 c. assorted diced early summer veggies (beans, peas, cauliflower, etc.), slightly steamed ¼ c. raisins ¼ c. chopped olives ½ c. cubed provolone or other cheese 3 or 4 hard-boiled eggs, chopped ½ lb. Summer sausage, diced (optional) olive oil salt and … Continue reading Ensalada de Marcelo
Oriental Speckled Rice Salad
From Vegetarian Recipes by Better Homes and Gardens 1/3 c. wild rice 1/3 c. brown rice 1 ½ c. water 3 TB teriyaki sauce 2 TB rice wine vinegar 2 tsp. Toasted sesame oil 2 tsp honey ¼ tsp. Crushed red pepper 1/3 c. shredded carrot ½ head shredded Napa cabbage 6 oz. Pea pods, … Continue reading Oriental Speckled Rice Salad
Napa Wasabi Slaw
From Asparagus to Zucchini, 3rded. Ingredients: 1 TB wasabi paste 1 TB soy sauce 1 ½ TB sugar 1 ½ TB rice vinegar ¼ c. sesame oil 1 c. orange juice 1 head napa cabbage, very thinly sliced 6 carrots, shredded 3 chopped scallions 2 TB sesame seeds Directions: Whisk wasabi, soy sauce, sugar, vinegar, … Continue reading Napa Wasabi Slaw
Fried Beets ‘n’ Carrots
From Asparagus to Zucchini, 3rd ed. 2 TB olive oil 2 tsp. Cumin seeds 2 medium beets, quartered, sliced ¼" thick 2 medium carrots, sliced ¼" thick tamari sauce beet tops, fresh spinach, or chard Heat olive oil in a skillet. Add cumin; cook about one minute. Add beets and carrots; fry until tender. … Continue reading Fried Beets ‘n’ Carrots
Bok Choy Yuke
from a really old cookbook by really old church ladies Ingredients: 1 lb. finely cut stewing beef or tofu 2 TB cooking sherry 2 TB soy sauce rice, cooked 1 TB oil Ginger root to taste 1 tsp. cornstarch salt and pepper 1 bunch bok choy, cut up Directions: Marinate beef for 1/2 day in … Continue reading Bok Choy Yuke
Asian-Style Vegetable Noodle Rainbow Platter
From Asparagus to Zucchini, 3rd edition. ½ lb. thin or medium Chinese noodles (fresh or fried) 5 TB sesame oil, divided ½ c. peanut butter 2 TB sugar 4TB soy sauce 4 TB red wine vinegar 8 TB water 1 TB hot bean sauce (or to taste) 3-4 c. of a variety of fresh, crisp … Continue reading Asian-Style Vegetable Noodle Rainbow Platter
How to Prepare Winter Squash
To cook any winter squash, preheat the oven to 375. Slice the squash in half lengthwise and scoop out the seeds. Place the squash facedown in a baking dish, and fill about ¼” of the dish with water. Cook for 45-60 minutes, depending on the size of the squash. Remove and cool, and then peel … Continue reading How to Prepare Winter Squash
Beet, Goat Cheese, and Pine Nut Salad
from Easy Vegetarian Ingredients: 1 1/2 lb. small, unpeeled beets, trimmed 12 slices white sliced bread 1 lb. mixed greens 8 oz. crumbly goat cheese 4 oz. pine nuts, 1 cup, toasted in a dry skillet small bunch basil 2 garlic cloves, chopped 1/2 c. olive oil freshly squeezed juice of 2 lemons salt and … Continue reading Beet, Goat Cheese, and Pine Nut Salad
Winter Borscht
from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert Ingredients: 1 c. onion, chopped 8 c. water 2 c. potatoes, chopped 1/2 head cabbage, shredded 1 c. beets with greens, chopped 1/2 c. carrots, diced 1/2 c. pearl barley 2 bay leaves 1/4 c. fresh dill, chopped (or 2 TB dried) salt and … Continue reading Winter Borscht
Noodle Mountain
from Easy Vegetarian Ingredients: 6 oz. thin dried egg noodles 1/4 c. peanut or safflower oil 2 garlic cloves, chopped 2 inches fresh ginger, peeled and chopped 2 onions, thinly sliced 2 chiles, finely chopped 1/2 cabbage, finely shredded 4 oz. bean sprouts OR finely chopped celery, about 2 cups 1/4 c. soy sauce freshly … Continue reading Noodle Mountain
