Source: From Asparagus to Zucchini 3rd ed. 2 medium eggplant 4 cloves garlic 1 Tb fresh ginger, minced (optional) 2 Tb soy sauce 2 Tb rice vinegar 1 Tb sesame oil 1 Tb fresh cilantro or parsley, minced ½ tsp crushed red pepper flakes salt to taste pita bread, chips, etc. to serve Cut off … Continue reading Thai Eggplant Dip
Vichyssoise
Adapted from The Zen Monastery Cookbook 2 onions, chopped 1 lb. potatoes, cut into chunks 1 lb. zucchini or other squash diced a large handful of cooking greens (spinach, kale, collards, or chard), stemmed and chopped (if desired) 4 c. water 1 ½ tsp ¼ c chopped fresh basil (or ½ tsp dried) 1/8 tsp … Continue reading Vichyssoise
Couscous with Kohlrabi and Chermoula Dressing
Source: From Asparagus to Zucchini 3rd ed. Page 100 1 clove garlic, minced 3 tablespoons fresh lemon juice 2 tablespoons cilantro, minced 3 tablespoons olive oil 2 tablespoons parsley, minced 2-3 cups cooked couscous, cooled to warm temperature. 1 teaspoon paprika 2 cups peeled, diced kohlrabi ½ teaspoon ground cumin ½ cup diced radishes salt … Continue reading Couscous with Kohlrabi and Chermoula Dressing
Radish Dip
From the kitchen of Nina’s Grandma Dorothy Johnson….. 8 oz package of cream cheese, softened ¼ c butter, softened 1 c finely chopped radishes ½ c finely chopped onion 2 tsp dried parsley ½ tsp season salt Mix cream cheese and butter until smooth. Then add the other ingredients. Chill for one hour Serve with … Continue reading Radish Dip
Fox & Fawn Farm 