Ingredients
2 pound lentils
1 cup sliced onion
4 cup olive oil
3 cloves garlic, finely chopped
4 cup chopped fresh coriander (or Italian parsley)
10 ounces frozen spinach leaves, completely thawed and roughly chopped
2 medium waxy potatoes, peeled and sliced
Salt and freshly ground pepper
4 cup fresh lemon juice, or more to taste
Preparation
1. Place washed and picked-over lentils in pan and cover with water. Bring to a boil and cook, covered, about 20 minutes.
2. Meanwhile, brown onion in oil in large casserole. Stir in garlic and coriander. Add spinach and sauté 5 to 6 minutes, stirring often. Add potatoes, lentils, and enough lentil cooking water to cover. Season with salt and pepper. Bring to a boil, lower heat, and simmer until thick and soupy, about 20 minutes. Stir in lemon juice and serve cold or at room temp.
Ingredients
Asian Dressing (recipe follows)
Salt
1/2 pound soba (buckwheat noodles)
1/2 pound snow peas, stringed
1 tablespoon dark sesame oil
1 bunch scallions, whites and greens, thinly sliced and kept separate
1/4 pound firm tofu, sliced and tossed with 2 teaspoons soy sauce
1/4 cup chopped fresh cilantro leaves
4 large radishes (optional), trimmed and thinly sliced
Lettuce leaves
2 teaspoons sesame seeds [lightly toasted]
Preparation
1. Make dressing. Cook noodles in boiling, generously salted water 3 minutes; add snow peas and cook 3 minutes longer. Test soba for doneness; if still hard, cook a few minutes longer until al dente. Drain, rinse with cold water and toss in salad bowl with sesame oil, scallion whites, tofu and cilantro.
2. Give dressing a good stir and toss with the noodles, along with the radishes. Line platter with lettuce leaves and top with noodles.
3. Sprinkle with scallion greens and sesame seeds. Serve warm, at room temperature or cold. Serves 4 as main-dish serving.
Ingredients
2 pounds fresh spinach
2 tablespoons walnut oil
2 tablespoons olive oil
2 cloves garlic, crushed or finely chopped
4 scallions, chopped
1 cup fresh coriander
1 cup walnuts
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
Handful of pomegranate seeds
Preparation
Wash spinach carefully and steam for a minute or two in only the water that clings. Heat walnut and olive oils. Add garlic and scallions, sauteing briefly. Add spinach and half the coriander and saute a minute or two. Grind spinach mixture with remaining coriander and the walnuts only, until chunky, not pureed. Add lemon juice, salt and pepper. Adjust seasoning and add walnut oil if desired. Sprinkle with pomegranate seeds. Serves 4 to 6
Ingredients
1 cup cooked brown rice
1-2 tablespoons tahini
1 tablespoon olive or canola oil
12tablespoons cider or sherry vinegar or fresh lemon juice
1/4 cup diced scallions, including green tops
4 cup grated carrot
2-3 tablespoons diced celery
2 cup diced raw zucchini
Salt and freshly ground pepper
Cabbage
Preparation
Toss rice with tahini, oil and vinegar. Stir in scallions, celery and zucchini. Season with salt and pepper and serve on a bed of shredded raw cabbage.
Ingredients:
2 to 3 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, chopped
1 1/2 teaspoons dried oregano
1/8 teaspoon ground cinnamon
5 ripe tomatoes, peeled, seeded and diced, or 15-ounce can diced tomatoes
1 teaspoon honey
1 tablespoon capers, rinsed
Salt and freshly ground pepper
1 large cauliflower, about 12 pounds, in florets
Juice of half a lemon
2 to 4 ounces crumbled feta cheese
Finely chopped parsley
Preparation:
1. Preheat broiler and lightly oil 2-quart gratin dish. Heat oil over medium heat. Add onion, garlic, oregano and cinnamon and cook until onion is wilted, about 5 minutes. Add tomatoes, cook 7 minutes more, then honey and capers, salt and pepper. Slide mixture into the dish.
2. Meanwhile, steam cauliflower 5 minutes. Set it on the sauce and season with salt and pepper. Squeeze lemon juice over the top and add feta. Place 5 to 6 inches under the broiler until sauce is bubbling and cheese is beginning to brown, about 10 minutes. Garnish with parsley. (If preparing in advance, cover and bake at 400 until bubbling, about 20 minutes, then brown under the broiler). Serves 4.
Ingredients
1 tablespoon plus 1 teaspoon corn oil
2 tablespoons schmaltz
1/2 cups chopped onions
2 cups sliced mushrooms
12 hard-boiled eggs
2 cup Helena’s mayonnaise
4 teaspoon white pepper
Preparation
1. Heat 1 tablespoon corn oil and 1 tablespoon schmaltz and saute onions until nicely browned. With slotted spoon remove to a bowl. Add 1 teaspoon each corn oil and schmaltz to the skillet and brown mushrooms well. Add to onions and let cool.
2. Peel eggs and mash with a fork or potato masher (if you like a smoother version, mash the eggs in a blender or food processor). Add mayonnaise, 2 teaspoons of the schmaltz and the pepper. In a large bowl use a fork to toss egg mixture with onions and mushrooms. Serve chilled. Serves 6.
Ingredients
1 quart water
2 pounds spinach, washed well, stems removed
3 ripe tomatoes (about 14 pounds), peeled, seeded and chopped
1/4 cup extra-virgin olive oil
1 cup beef or chicken broth
Juice of 1 lemon
3 tablespoons long-grain rice, rinsed well
2 teaspoons salt
2 teaspoons paprika
1 teaspoon sugar
Preparation
1. Bring the water to a boil and cook spinach 5 minutes. Drain spinach and place in casserole with the tomatoes, olive oil, broth, lemon juice, rice, salt, paprika and sugar.
2. Cover and cook over low heat 30 minutes.
3. Uncover and cook another 15 minutes, or longer if there is liquid left. Serves 4.
Ingredients
2 large bulbs fennel
4 large navel oranges
6 tablespoons extra-virgin olive oil
Preparation
1. Wash fennel. Remove stalks, leaving only the bulbs. Remove any dark brown spots. Cut in half through the root, then with sharp knife slice very thin and place in large bowl. Reserve feathery fronds; discard stalks.
2. Grate rinds of 2 oranges to get 1 tablespoon zest; set aside. Cut the 2 oranges in half and squeeze to get 2 cup juice. In blender put orange juice and olive oil. Add salt and freshly ground black pepper. Puree until creamy.
3. Cut rind from two remaining oranges and discard. Cut between membranes into segments. Add segments to fennel and toss. Add dressing and mix gently. Chop fennel fronds to get 6 tablespoons. Scatter on top of salad along with reserved zest
Ingredients
1 teaspoon salt
3/4 pound French-style [miniature] green beans, tips removed
1 teaspoon olive oil
2 cup finely chopped walnuts
12 tablespoons olive oil
1 teaspoon fresh lemon juice
Salt and pepper
1 tablespoon minced fresh dill
Preparation
1. Bring 2 quarts water to a full boil; add salt and green beans. Cook until just barely tender, about 5 minutes. Pour beans into strainer and shock with cold water.
2. Heat teaspoon olive oil in small pan over medium heat. Add walnuts and turn to coat with oil. Toast until nuts start to turn golden, about 3 minutes. Remove from heat and set aside.
3. Whisk 12 tablespoons olive oil with the lemon juice, salt, pepper and dill. Add green beans and toss to coat well. Top with toasted walnuts. Serves 4. (“The Children’s Kitchen Garden”)
Ingredients
1/4 to 1/2 cup olive oil
2 tablespoons red wine vinegar
3 tablespoons minced onion
1 teaspoon minced garlic
1 teaspoon Dijon mustard
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon salt
2 teaspoon freshly ground pepper
Two 15-ounce cans garbanzo beans, rinsed and drained
1/3 cup minced scallions
3 tablespoons minced fresh parsley
2 tablespoons mayonnaise
Preparation
Beat oil with vinegar, onion, garlic, mustard, basil, oregano, salt and pepper until well blended. Pour over garbanzos, mix well and refrigerate, covered, overnight. Just before serving stir in scallions, parsley and mayonnaise. Serves 6 to 8. (“Cooking for Applause”
Ingredients:
Bechamel sauce (recipe follows)
12 ounces rutabaga, peeled and julienned
Salt and freshly ground pepper
1 small onion, finely diced
1 tablespoon butter
12 ounces turnips, peeled and julienned
8 ounces carrots, peeled and julienned
1 cup fresh bread crumbs
Preparation:
Preheat oven to 375. Lightly butter 2-quart gratin dish. While sauce is cooking, boil rutabagas in salted water 2 minutes and drain. Cook onion in butter over medium heat about 8 minutes, then combine with the rest of the vegetables. Season with salt and pepper and transfer to gratin dish. Pour sauce over the top, cover with bread crumbs, and bake until bubbling and golden on top, about 45 minutes. Serves 4.
Ingredients
2 cucumber
1 large ripe tomato
2 green bell pepper, halved top to bottom
2/3 to 1 cup mixed salad greens
4 red onion
Kalamata olives (optional)
2 tablespoons feta cheese
Lemon juice
Olive oil
Preparation
1. Peel and seed cucumber and cut into 2-inch slices. Core tomato and cut in wedges. Thinly slice bell pepper.
2. Place salad greens in shallow bowl. Arrange tomato, cucumber and bell pepper in a circle around the edge. Slice onion into strips and scatter over the vegetables. Add a few Kalamata olives and crumble the cheese in the center.
3. Drizzle with lemon juice and olive oil and toss.
A satisfying meal-in-one after a hard day’s work.
Ingredients
1 pound fresh green beans
3 cup thinly sliced red onion
4 cup salad dressing (French, ranch or vinaigrette)
Preparation
Wash beans and snip off ends. Bring large pot of water to a boil. Drop in beans and cook only 4 minutes just to soften slightly. Drain and rinse in cold water. Toss onion with beans and add salad dressing to taste. Serves 4.
Ingredients
3-ounce package cream cheese, softened
2 tablespoons sour cream
About 2 tablespoons sweet or dry red table wine
8 ounces finely grated cheddar (2 cups packed)
4 cup slivered almonds
3 cup finely chopped dates
3 cup finely chopped dried figs
3 cup dark or light raisins
Coating and garnish
Finely chopped blanched almonds
Finely chopped parsley leaves (optional)
1 perfect walnut half or 1 large prune
Crackers
Preparation
1. Beat cream cheese with sour cream until light and fluffy; beat in 2 tablespoons wine. Add remaining cheese and fruit mixture ingredients and mix very well. Press against sides of bowl to help form a coherent mass; if too dry add wine as needed.
2. In center of large platter form cheese mixture into mountain-like cone shape and drizzle chopped almonds on the outside to symbolize snow. Parsley may be sprinkled around the base to simulate grass. To represent Tablets of the Law, stand the walnut half upright near the peak. For the dark cloud that hovered over Sinai, set prune horizontally on top of summit. For best flavor, chill several hours or overnight. Arrange crackers around the mountain. (“The New Jewish Holiday Cookbook”)
Ingredients
1 1/2 teaspoons kosher salt
2 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon corn oil
2 pound ground turkey or veal
1 head iceberg lettuce
6 dried black mushrooms
4 tablespoons corn or peanut oil
2 cup finely minced bamboo shoots
12 water chestnuts, minced fine
2 tablespoons rice wine
1 cup finely minced celery
1 teaspoon sugar
2 cup pine nuts
Preparation
1. Combine 2 teaspoon salt, the cornstarch, soy sauce, water and 1 tablespoon corn oil. Add meat, mix well and set aside.
2. Soak lettuce in lukewarm water 5 minutes, then separate the leaves. With scissors, cut lettuce leaves in shape of cups 6 inches in diameter. Dry thoroughly and refrigerate in plastic bag. Soak mushrooms in warm water 30 minutes, then remove stems and mince caps fine.
3. Heat wok over moderate heat and add 2 tablespoons oil. When hot, add meat and stir-fry to separate pieces until meat changes color. Transfer to bowl and keep warm; wipe out wok.
4. Reheat wok and add remaining oil, the mushrooms, bamboo shoots and water chestnuts. Stir-fry 1 minute. Splash wine around the wok, then add celery, 1 teaspoon salt and the sugar. Return meat to wok and stir-fry a few minutes more, until blended. Place on serving platter and scatter nuts on top. Arrange lettuce leaves around the edge of platter. Each person spoons 2 tablespoons filling onto center of a leaf, then rolls up the leaf into a cylinder around filling and eats with the fingers. Serves 6 to 8.
Ingredients
1 pound iceberg lettuce
1 pound Romaine lettuce
1 red onion, cut in strips
11-ounce can mandarin orange sections, drained
3-ounce box alfalfa sprouts
4 cup toasted slivered almonds
Dressing
1 small onion, chopped
1 teaspoon dry mustard
1/3 cup vinegar
1/2 cup sugar
1/2 cup oil
2 teaspoon salt
Dash of pepper
Preparation
Tear lettuces into bite-size pieces and combine with remaining salad ingredients. In blender blend dressing ingredients and toss with salad.
Ingredients
Topping
1 tablespoon peanut oil
1 tablespoon light soy sauce
2 teaspoons sesame seeds
4 teaspoon minced garlic
8 teaspoon ground ginger
1 cup rice squares cereal
Dressing
4 cup fresh orange juice
1 tablespoon honey
1 teaspoon light soy sauce
Salad
6 cups torn fresh spinach leaves
11-ounce can mandarin oranges in light syrup, drained
8-ounce can slices water chestnuts, drained
Preparation
1. In large skillet combine topping ingredients except cereal, stirring well. Bring to a boil over medium-high heat. Add cereal and stir until coated. Reduce heat to medium and cook 2 minutes, stirring occasionally. Drain on paper towels and let cool. Meanwhile, whisk together dressing ingredients.
2. For salad, place one layer each of spinach, oranges and water chestnuts in large bowl. Pour dressing over and toss well. Add cereal croutons and toss again. Serves 4.
Calories 28; cholesterol 0; saturated fat 1 g; sodium 287 mg.
Ingredients
1 large tomato, chopped
2 cucumber, halved lengthwise and sliced
w cup shredded low-fat mozzarella cheese
4 cup pitted olives, halved
w of a 15-ounce can chickpeas, drained and rinsed
4 cup low-calorie Italian dressing
Dried oregano to taste
Preparation
In medium bowl combine tomato, cucumber, cheese, olives and chickpeas. Add dressing and toss lightly. Sprinkle with oregano. Serves 4.
Dressing
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon ground cumin
1 teaspoon paprika
2 teaspoon cayenne
2 teaspoon salt
4 teaspoon freshly ground pepper
4 cup olive oil
Salad
2 cups drained cooked chickpeas, rinsed
2 cups seeded and chopped tomato
2 cups seeded, diced cucumber
w cup chopped red onion
3 cup chopped fresh mint
Preparation
Whisk dressing ingredients through pepper to combine; whisk in olive oil until blended. Add chick peas, tomato, cucumber and red onion. Mix well, then refrigerate at least 1 hour. Just before serving, fold in mint and correct seasoning. Serves 4 to 6 (“Full of Beans,” HarperPerennial).
Ingredients
1 pound orzo (rice-shaped pasta)
1/3 cup balsamic vinegar
6 ounces feta cheese, coarsely crumbled (12 cups)
2/3 cup chopped fresh basil leaves
2/3 cup rehydrated sun-dried tomatoes, sliced
1 cup tightly packed fresh spinach leaves, cut in strips
2 red onion, chopped
1 small red bell pepper, chopped
1 teaspoon salt, or to taste
1 teaspoon ground seasoned pepper
1/3 cup olive oil
4 cup toasted pine nuts
Preparation
Cook orzo as directed on package. Drain well and in large bowl toss while still warm with balsamic vinegar. Add remaining ingredients except pine nuts; toss well. Stir in pine nuts.
Advance prep: Refrigerate overnight and serve at room temperature. Makes 12 to 14 servings.
(Crispy Tuna and Potato Balls)
Ingredients:
1 pound boiling potatoes
7 ounces best-quality canned tuna in olive oil, drained
1 egg
2 full tablespoons freshly grated Parmigiano-Reggiano cheese
About 8 teaspoon nutmeg
Freshly ground pepper
1 teaspoon sea salt
2 tablespoons capers, preferably salt-cured, well rinsed and drained
1 tablespoon finely minced Italian parsley
All-purpose flour
Olive oil for frying
Preparation:
1. Boil potatoes in salted water to cover, then peel when cool enough. Pass them through a ricer into a bowl and let cool to room temperature.
2. Beat in tuna, egg, cheese, nutmeg, pepper and salt and mix well until you have a thick paste. Stir in capers and parsley. With teaspoon or melon baller shape into small rounds. Sift flour onto a plate and roll each ball in flour to coat exteriors very lightly.
3. Pour oil to a depth of 12 inches into large, deep frying pan. Test by dropping a tiny bit of dough into the oil: It should dance and turn golden almost immediately. With slotted spoon slide a few polpettine at a time into pan and fry until golden on both sides, about 3 to 4 minutes. Drain on paper towels and repeat with remaining dough. Alternately, make thin patties and saute in a little olive oil. Serves 6 to 8 as an hors d’oeuvre.
Ingredients
4 large eggs
1 pound new potatoes, scrubbed, quartered if small, cut in 1-inch chunks if large
2 tablespoons fresh lime juice
2 tablespoons vinegar of choice
1 large clove garlic, pressed
Salt and freshly ground black pepper
1 to 2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
1/4 cup plain nonfat yogurt
1/4 cup minced red or white onion, rinsed with cold water
1 1/2 pounds fresh green beans
2 to 3 tablespoons chopped fresh herbs
1 ounce Parmesan cheese, shaved into slivers
Preparation
1. Hard-cook eggs, then drain immediately under cold water and peel. Cut in half and discard yolks from 2 of the eggs. Dice remaining whites and whole eggs together and set aside.
2. Steam potatoes until just tender and remove from heat. Meanwhile, combine lime juice, vinegar, garlic, salt and pepper. Whisk in mustard, then olive oil and yogurt. Thin with a tablespoon or 2 of water. Transfer potatoes to a bowl and toss at once with half the dressing, the onion, salt and pepper.
3. Steam beans until crisp-tender or boil 1 minute and drain. Transfer immediately to bowl of cold water, then drain. Add beans, chopped eggs, herbs and Parmesan to potatoes and toss with remaining dressing. Serves 4.
Ingredients:
2 16-ounce cans whole potatoes, rinsed, drained and patted dry
1 cup sliced fresh carrots
1 cup sliced celery
1 cup frozen tiny or regular peas, no salt added
2 tablespoons chopped shallots or green onions
2 cup fat-free, cholesterol-free mayonnaise
1 tablespoon nipped fresh dill or 2 teaspoon dried dill weed
1 tablespoon snipped fresh basil or 2 teaspoon dried basil
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
8 teaspoon black pepper
Preparation:
1. Cut potatoes into bite-size pieces. Place in a large bowl. Add carrots, celery, peas and shallots. Set aside.
2. In a small bowl, stir together remaining ingredients. Pour over potato mixture; stir until well combined. Cover and chill for 2 to 24 hours. Stir before serving. Serves 6; 1 cup per serving.
Preparation time: 15 to 20 minutes. Chilling time: 2 to 24 hours.
Ingredients
1 head Romaine lettuce
3 navel or temple oranges
2 tablespoons fresh lemon juice
2 tablespoons sugar
Pinch of salt
Ground cinnamon
2 tablespoons orange juice
1 tablespoon orange flower water
3/4 cup chopped dates
4 cup chopped blanched toasted almonds
Preparation
1. Wash lettuce and discard coarse outer leaves; separate tender leaves one by one. Drain, pat dry, shred and place in salad bowl. Keep chilled.
2. Peel oranges and separate into sections. Mix lemon juice with sugar, salt, 2 teaspoon cinnamon, the orange juice and orange flower water.
3. Just before serving pour most of the dressing over the lettuce and toss. Arrange orange sections overlapping around the edges, and top with dates and almonds. Drizzle over remaining salad dressing and dust with a little cinnamon.
Ingredients
2 cups fresh spinach
3 tablespoons red wine vinegar
1 tablespoon honey
5 tablespoons walnut oil
2 teaspoon kosher salt
2 teaspoon freshly ground black pepper
3 large fresh or dried figs
1 large orange, segmented
1 medium Bermuda onion, cut into rings
Preparation
1. Wash spinach in several changes cold water; remove fibrous stems and dry well.
2. Whisk together wine vinegar, honey, walnut oil, salt and pepper. Cut fresh figs into quarters, dried into 10 or 12 pieces. Combine figs, spinach, oranges and onions and toss with vinaigrette. Serves 6. (“New World Cuisine”
Ingredients
1-pound eggplant
Sauce
6 tablespoons fresh lemon juice
1 teaspoon minced garlic
Salt
Sauce
2 cup tahini sauce (recipe follows)
Chopped parsley
Sauce
4 to 6 tablespoons mayonnaise
2 tablespoons chopped red onion
1 tablespoon diced red pepper
2 tablespoons olive oil
1 tablespoon chopped dill
Hot pita bread
Preparation
Prick eggplant and broil or grill until skin is blistered and black. Let cool, then scoop out flesh and mash with fork, then stir in one of the sauces. Serve chilled with hot pita (“Taste of Israel”).
Ingredients:
1 garlic clove, finely chopped
1 tablespoon sherry vinegar
3 tablespoons olive oil
1 red onion, quartered and thinly sliced
Small red cabbage, about 14 pounds, quartered and thinly sliced
Salt and freshly ground pepper
3 ounces crumbled goat cheese or mild feta
1 red apple, quartered, seeded and finely sliced
4 cup pitted and chopped Kalamata olives
1 tablespoon each chopped parsley and marjoram
2 cup pecans, toasted
Preparation:
1. Heat garlic, vinegar and oil in wide skillet; add onion and cook 30 seconds. Add cabbage, 2 teaspoon salt, and cook over high heat, tossing constantly with tongs. When leaves begin to soften and change from red to pink, remove from heat.
2. Add remaining ingredients and toss just enough to combine. Season with plenty of pepper and serve warm. Serves 4 to 6.
ADAS BE SABANEKH (Lentils with Spinach)
Ingredients
2 pound lentils
1 cup sliced onion
4 cup olive oil
3 cloves garlic, finely chopped
4 cup chopped fresh coriander (or Italian parsley)
10 ounces frozen spinach leaves, completely thawed and roughly chopped
2 medium waxy potatoes, peeled and sliced
Salt and freshly ground pepper
4 cup fresh lemon juice, or more to taste
Preparation
1. Place washed and picked-over lentils in pan and cover with water. Bring to a boil and cook, covered, about 20 minutes.
2. Meanwhile, brown onion in oil in large casserole. Stir in garlic and coriander. Add spinach and sauté 5 to 6 minutes, stirring often. Add potatoes, lentils, and enough lentil cooking water to cover. Season with salt and pepper. Bring to a boil, lower heat, and simmer until thick and soupy, about 20 minutes. Stir in lemon juice and serve cold or at room temp.
ASIAN NOODLE AND SNOW PEA SALAD
Ingredients
Asian Dressing (recipe follows)
Salt
1/2 pound soba (buckwheat noodles)
1/2 pound snow peas, stringed
1 tablespoon dark sesame oil
1 bunch scallions, whites and greens, thinly sliced and kept separate
1/4 pound firm tofu, sliced and tossed with 2 teaspoons soy sauce
1/4 cup chopped fresh cilantro leaves
4 large radishes (optional), trimmed and thinly sliced
Lettuce leaves
2 teaspoons sesame seeds [lightly toasted]
Preparation
1. Make dressing. Cook noodles in boiling, generously salted water 3 minutes; add snow peas and cook 3 minutes longer. Test soba for doneness; if still hard, cook a few minutes longer until al dente. Drain, rinse with cold water and toss in salad bowl with sesame oil, scallion whites, tofu and cilantro.
2. Give dressing a good stir and toss with the noodles, along with the radishes. Line platter with lettuce leaves and top with noodles.
3. Sprinkle with scallion greens and sesame seeds. Serve warm, at room temperature or cold. Serves 4 as main-dish serving.
BRIGHTON BEACH SPINACH SALAD
Ingredients
2 pounds fresh spinach
2 tablespoons walnut oil
2 tablespoons olive oil
2 cloves garlic, crushed or finely chopped
4 scallions, chopped
1 cup fresh coriander
1 cup walnuts
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
Handful of pomegranate seeds
Preparation
Wash spinach carefully and steam for a minute or two in only the water that clings. Heat walnut and olive oils. Add garlic and scallions, sauteing briefly. Add spinach and half the coriander and saute a minute or two. Grind spinach mixture with remaining coriander and the walnuts only, until chunky, not pureed. Add lemon juice, salt and pepper. Adjust seasoning and add walnut oil if desired. Sprinkle with pomegranate seeds. Serves 4 to 6
BROWN RICE, CARROT AND ZUCCHINI SALAD
Ingredients
1 cup cooked brown rice
1-2 tablespoons tahini
1 tablespoon olive or canola oil
12tablespoons cider or sherry vinegar or fresh lemon juice
1/4 cup diced scallions, including green tops
4 cup grated carrot
2-3 tablespoons diced celery
2 cup diced raw zucchini
Salt and freshly ground pepper
Cabbage
Preparation
Toss rice with tahini, oil and vinegar. Stir in scallions, celery and zucchini. Season with salt and pepper and serve on a bed of shredded raw cabbage.
