Source: From Asparagus to Zucchini 3rd ed. 2 c. finely diced celery ½ c. dried cherries ½ c. crumbled bleu cheese 1 ½ TB lemon juice 1-2 TB olive oil salt and pepper 4 c. shredded cabbage, arugula, spinach or sorrel leaves Combine celery, dried cherries, and bleu cheese in a bowl. Add lemon juice, … Continue reading Blue Moon Salad
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
Spanish Greens
Source: From Asparagus to Zucchini 3rd ed. 2 T. olive oil 3 cloves garlic, smashed 1 lb collards (or chard, spinach, kale) salt and pepper ¼ c. golden raisins 3 T. toasted pine nuts Heat oil over high flame in a large skillet. Add garlic cloves and stir-fry until golden, about 30 seconds. Discard garlic. … Continue reading Spanish Greens
Fox & Fawn Farm 