Squash salsa

Ingredients

1 small zucchini (peeled)
1 small yellow summer squash (peeled)
1 carrot (peeled)
2 tomatillos
1 medium tomato
1 clove garlic
3 serrano chiles
1/2 small red onion
1 tbsp finely chopped fresh marjoram
4 tsp extra virgin olive oil
1 tbsp unseasoned rice vinegar
sugar and salt to taste

How to prepare

Rinse the onion with hot water in a strainer before adding it to the salsa. Finely dice all, mix and let sit for an hour before serving.

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Fried artichoke hearts

Ingredients

8 artichoke hearts, boiled until tender
12 oz beer
1 cup flour
salt
pepper
flour
lemon wedges

How to prepare

Preheat the deep fryer. Cut the artichoke hearts into quarters. Dredge in flour. Whisk the beer, the measured amount of flour, the salt and the pepper together. Dip the flour covered pieces of artichoke heart into the batter. Deep fry until golden brown. Drain thoroughly. Serve hot with lemon wedges.

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Borani – cold spinach and yogurt salad

Ingredients

1 package frozen spinach
2 tbsp fresh lemon juice
1 tsp finely grated onion
1/2 tsp salt
freshly ground black pepper
1 cup plain yogurt
1 tbsp fresh mint, minced

How to prepare

1) thaw spinach, squeeze out as much moisture as possible.
2) combine remaining ingredients with spinach until well incorporated.
3) refrigerate for a half hour and serve.

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Mashed potatoes with garlic & basil

Ingredients

6 to 8 med baking potatoes
6 whole garlic cloves, peeled
salt to taste
2 tbsp virgin olive oil
1 1/4 cups warm milk
2 tbsp finely chopped fresh basil
freshly ground white pepper

How to prepare

Peel the potatoes and cut them into 3/4″ cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt. Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook. Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher. Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot. Yield: makes 4 servings.

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Tomato fritters

Ingredients

4 cups fresh tomatoes – chopped
2 eggs
Salt
Pepper
Flour
Vegetable oil for frying

How to prepare

Peel and chop very ripe tomatoes into thumbnail size pieces add salt and pepper to Taste add eggs and mix well add flour 1/2 cup at a time, mixing well after each Addition until you have a thick batter. Batter should pour from a spoon, but be Thicker than pancake batter heat 1/2″ vegetable oil in skillet over medium-high heat Spoon batter into patties and fry until golden brown on each side remove from pan And drain on paper towel.

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Quick and easy pizza stuffed mushrooms

Ingredients

Mushrooms, med to lb size
Mozzarella cheese
Pizza sauce
Parmesan cheese

How to prepare

These are quick and easy: remove stems from mushrooms. Place a chunk of mozzarella cheese in each mushroom cap. Cover with pizza sauce then parmesan cheese. Bake in hot oven till cheese is melted.

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Aloo gobi – spiced cauliflower

Ingredients

2 tsp oil
2 onions, sliced and fried
2 tsp sugar
2 tsp crushed red chile
1 large cauliflower divided into florets
1/2 lb tomatoes, peeled, seeded and coarsely chopped
1 cup plain yogurt
2 tsp cardamom powder
1/4 cup cream
chopped cilantro
salt to taste

How to prepare

Heat the oil to low and add the sugar and allow it to brown. Add the cauliflower and mix well to coat with the caramel. Stir in the onions, salt, tomato and yogurt, and cook, covered, over low heat till the cauliflower is fork tender. Stir in cardamom and cilantro and cook 5 minutes more. Pour cream over top and serve. Serves: 4-6 heat scale: med

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Nectarine- orange salsa

Ingredients

1/4 cup minced red onion
6 medium nectarines
2 large oranges
2 red or green jalapenos, seeded and minced
4 tsp rice vinegar
1/4 tsp cayenne pepper

Salt
1/4 cups finely shredded fresh basil leaves

How to prepare

Soak onion in cold water while preparing fruit. Slice nectarines into wedges and again into small cubes. Cut ends off the oranges down to the pulp. Stand fruit on one end. With a sharp knife, cut away the peel and white pith in slices from top to bottom. Cut between the membranes to remove the segments. Drain onion and pat dry with paper towels. Combine with rest of ingredients except basil and refrigerate about an hour. Just before serving, shred basil with scissors and stir into salsa. Serve with chicken or fish. Makes 8 servings.

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Greek salad with peppers

Ingredients

3 tomatoes, chopped
1 long english cucumber, chopped
1 medium onion, thinly sliced
1 large pepper, thinly sliced (red, yellow or orange)
1 cup greek olives, or black olives
1/2 cup feta cheese, crumbled
Dressing
1/4 cup red wine vinegar
3/4 cup vegetable oil or olive oil
1 tsp basil
1/2 tsp oregano
1/2 tsp salt
dash ground pepper

How to prepare

Combine the tomatoes, cucumber, onion, peppers, olives and feta cheese in salad bowl. Mix dressing ingredients and add to salad. Toss and serve. Makes 5-6 servings.

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