Makes about 1 ½ cups; use ½ of the recipe for a 10” zucchini pizza
Grind until fine in a blender: 1/4 c raw walnuts or pine nuts
Add to the nuts and blend until smooth:
1 c. fresh basil leaves, chopped
1 small clove of garlic
1/4 c. fresh lemon juice
1/4 c. extra virgin olive oil
1/4-3/8 c. water
submitted by Patti Andrews; from The New Moosewood Cookbook by Mollie Katzen and Ayurvedic Cooking for Westerners by Amadea Morningstar
Showing posts with label Sauces/Spreads/Dips. Show all posts
Showing posts with label Sauces/Spreads/Dips. Show all posts
Fresh Tomato and Corn Salsa
You will need:
1/2 cup fresh corn kernels
1 1/4 cups chopped tomato
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup chopped green onion
1/4 cup fresh lemon juice
1 tsp. hot pepper sauce (I also use red pepper flakes)
1/2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. ground cumin
Steam corn and cool. Combine all other ingredients in large bowl, add corn, cover and chill. I usually double this recipe. Enjoy!
From Cooking Light Magazine
1/2 cup fresh corn kernels
1 1/4 cups chopped tomato
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup chopped green onion
1/4 cup fresh lemon juice
1 tsp. hot pepper sauce (I also use red pepper flakes)
1/2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. ground cumin
Steam corn and cool. Combine all other ingredients in large bowl, add corn, cover and chill. I usually double this recipe. Enjoy!
From Cooking Light Magazine
Pepper Jelly
Yield: twelve 4-oz jars
3 cups finely chopped sweet peppers
2 cups finely chopped jalapenos (about 10)
1 cup cider vinegar
1 box pectin
5 cups sugar
Note: you can substitute other hot peppers for the jalapenos, or just use a total of 5 cups of sweet peppers.
Wash jars & boil (lids too). In large stockpot, mix vinegar, peppers & pectin. Bring to a full boil. Then stir in sugar. Return to a full boil for 1 minute, remove from heat, and skim frothy scum off the top. Ladle into sterilized jars. Fill within 1/8 inch of the top of the jars. Wipe jars and cover with lids. Boil jars in water for 10 minutes, and then cool.
3 cups finely chopped sweet peppers
2 cups finely chopped jalapenos (about 10)
1 cup cider vinegar
1 box pectin
5 cups sugar
Note: you can substitute other hot peppers for the jalapenos, or just use a total of 5 cups of sweet peppers.
Wash jars & boil (lids too). In large stockpot, mix vinegar, peppers & pectin. Bring to a full boil. Then stir in sugar. Return to a full boil for 1 minute, remove from heat, and skim frothy scum off the top. Ladle into sterilized jars. Fill within 1/8 inch of the top of the jars. Wipe jars and cover with lids. Boil jars in water for 10 minutes, and then cool.
Kale and Walnut Pesto
1/4 cup chopped walnuts
1/2 tsp salt
1/2 lb kale, coarsely chopped
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese, about 1.5 ounces
black pepper
Toast walnuts. Cook kale in two quarts salted boiling water for about 10 minutes, until tender. Drain kale. Blend garlic, walnuts, and kale until well combined. Stream in olive oil. Transfer to bowl and add parmesan, salt, and pepper to taste. Serve hot
From Farmer John’s Cookbook, The Real Dirt on Vegetables by John Peterson
1/2 tsp salt
1/2 lb kale, coarsely chopped
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese, about 1.5 ounces
black pepper
Toast walnuts. Cook kale in two quarts salted boiling water for about 10 minutes, until tender. Drain kale. Blend garlic, walnuts, and kale until well combined. Stream in olive oil. Transfer to bowl and add parmesan, salt, and pepper to taste. Serve hot
From Farmer John’s Cookbook, The Real Dirt on Vegetables by John Peterson
Eggplant Caviar
Serves 4
1 large globe eggplant
Salt and pepper
Olive oil
2 shallots (optional)
Balsamic vinegar or red wine vinegar
1 clove garlic
1/4 cup chopped parsley
Preheat the oven to 375.
Peel the eggplant and cut into 1-inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of alive oil. Sprinkle with a few tablespoons water, cover tightly, and bake in the oven for 30-40 minutes, until very soft.
While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for about 10 minutes in about 2 tablespoons of the vinegar. Peel and mash the garlic and add it to the shallots and vinegar. When the eggplant is done, add it to the shallot and garlic mixture, mashing it with a fork, and let it cool to room temperature.
Stir in the chopped parsley and adjust the seasoning. Add additional olive oil and vinegar to taste.
Serve on grilled bread.
From Chez Panisse Vegetables by Alice Waters
1 large globe eggplant
Salt and pepper
Olive oil
2 shallots (optional)
Balsamic vinegar or red wine vinegar
1 clove garlic
1/4 cup chopped parsley
Preheat the oven to 375.
Peel the eggplant and cut into 1-inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of alive oil. Sprinkle with a few tablespoons water, cover tightly, and bake in the oven for 30-40 minutes, until very soft.
While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for about 10 minutes in about 2 tablespoons of the vinegar. Peel and mash the garlic and add it to the shallots and vinegar. When the eggplant is done, add it to the shallot and garlic mixture, mashing it with a fork, and let it cool to room temperature.
Stir in the chopped parsley and adjust the seasoning. Add additional olive oil and vinegar to taste.
Serve on grilled bread.
From Chez Panisse Vegetables by Alice Waters
Arugula Pesto
4 cups (packed) arugula leaves
1/4 cup pine nuts, toasted
1/4 cup freshly grated Parmesan cheese
1/4 cup olive oil
Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead.
From www.epicurious.com
1/4 cup pine nuts, toasted
1/4 cup freshly grated Parmesan cheese
1/4 cup olive oil
Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead.
From www.epicurious.com
Green Tomato Chutney
12 - 15 medium green tomatoes
1 red bell pepper, minced
2 cups cider vinegar
1/2 cup red currant jelly
2 cups sugar
1/2 cup lemon juice
1 green pepper, chopped
1 cup raisins, chopped
1 Tbsp ground ginger
1/4 tsp cinnamon
1/2 tsp cayenne pepper
1 Tbsp salt
Scald, peel, and finely chop tomatoes. Add remaining ingredients to tomatoes in a large saucepan and simmer over low heat until liquid becomes thick. Pour into sterilized jars prepared for canning. (Process in a boiling water bath for 10 minutes). Consult a canning book for more info about processing in a water bath.
From Old Fashioned Tomato Recipes, Bear Wallow Book
1 red bell pepper, minced
2 cups cider vinegar
1/2 cup red currant jelly
2 cups sugar
1/2 cup lemon juice
1 green pepper, chopped
1 cup raisins, chopped
1 Tbsp ground ginger
1/4 tsp cinnamon
1/2 tsp cayenne pepper
1 Tbsp salt
Scald, peel, and finely chop tomatoes. Add remaining ingredients to tomatoes in a large saucepan and simmer over low heat until liquid becomes thick. Pour into sterilized jars prepared for canning. (Process in a boiling water bath for 10 minutes). Consult a canning book for more info about processing in a water bath.
From Old Fashioned Tomato Recipes, Bear Wallow Book
Simple Fresh Salsa
3 cups Tomatoes
1 ‘Jalapeno’ or 2 ‘Hungarian Hot Wax’ peppers (optional for those who like it spicy)
4 tablespoons fresh Cilantro
sugar, salt and fresh ground pepper to taste
juice of a lime
Combine all ingredients in a food processor and blend thoroughly.
1 ‘Jalapeno’ or 2 ‘Hungarian Hot Wax’ peppers (optional for those who like it spicy)
4 tablespoons fresh Cilantro
sugar, salt and fresh ground pepper to taste
juice of a lime
Combine all ingredients in a food processor and blend thoroughly.
Oven Roasted Tomato Sauce
2 1/2 lbs tomatoes, halved lengthwise
1 onion, thinly sliced
4 thyme sprigs or 2 Tbsp chopped fresh basil
2-3 Tbsp extra virgin olive oil
Salt & freshly ground black pepper
Put the tomatoes in a single layer on a baking sheet with the onion & herbs. Drizzle the oil over all, and season with salt and pepper. Bake tomatoes until soft, shriveled, and falling apart, 45 minutes to 1 hour. Remove from oven, remove the thyme branches, and puree with a food processor or pass through a food mill. Taste for salt and season with pepper.
Submitted by Ted McCormack & Wendy Crofts from One United Harvest
1 onion, thinly sliced
4 thyme sprigs or 2 Tbsp chopped fresh basil
2-3 Tbsp extra virgin olive oil
Salt & freshly ground black pepper
Put the tomatoes in a single layer on a baking sheet with the onion & herbs. Drizzle the oil over all, and season with salt and pepper. Bake tomatoes until soft, shriveled, and falling apart, 45 minutes to 1 hour. Remove from oven, remove the thyme branches, and puree with a food processor or pass through a food mill. Taste for salt and season with pepper.
Submitted by Ted McCormack & Wendy Crofts from One United Harvest
Cucumber Yoghurt Dip (Tzatziki)
Makes 2 cups
1 large cucumber, peeled, seeded and finely chopped
1 tsp sea salt
1 cup plain whole yoghurt
2 cloves garlic, crushed
1 Tbsp fresh mint, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp lemon juice
1/4 tsp black pepper
Pinch of cayenne pepper
Salt chopped cucumber and let stand in a colander for about 1 hour. Mix other ingredients together and stir in cucumber.
Nourishing Traditions by Sally Fallon
1 large cucumber, peeled, seeded and finely chopped
1 tsp sea salt
1 cup plain whole yoghurt
2 cloves garlic, crushed
1 Tbsp fresh mint, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp lemon juice
1/4 tsp black pepper
Pinch of cayenne pepper
Salt chopped cucumber and let stand in a colander for about 1 hour. Mix other ingredients together and stir in cucumber.
Nourishing Traditions by Sally Fallon
Cucumber and Pepper Relish
1 or 2 (about 3/4 lb) dark green cucumbers
1 small sweet pepper, any variety, very finely diced
3 scallions, including an inch of the greens, thinly sliced
2 Tbsp chopped dill
1 Tbsp chopped lovage or cilantro
1 1/2 Tbsp rice wine vinegar
Sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or 2.
“If you like a bite, include a teaspoon of minced hot chile.
Spoon this relish over pulled string cheese, fresh cheese curds, or grilled fish.”
From Local Flavors by Deborah Madison
1 small sweet pepper, any variety, very finely diced
3 scallions, including an inch of the greens, thinly sliced
2 Tbsp chopped dill
1 Tbsp chopped lovage or cilantro
1 1/2 Tbsp rice wine vinegar
Sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or 2.
“If you like a bite, include a teaspoon of minced hot chile.
Spoon this relish over pulled string cheese, fresh cheese curds, or grilled fish.”
From Local Flavors by Deborah Madison
Garlic Butter
Great with grilled meats, fish & steamed vegetables
1/4 cup butter
crushed garlic, to taste (start w/2 medium cloves)
2 teaspoons finely minced parsley (optional)
1 teaspoon lemon juice (optional)
Work the butter on a plate with a knife or spoon until it is slightly soft. You don’t want the butter too soft. Work in the crushed garlic, chopped parsley, and lemon juice.
1/4 cup butter
crushed garlic, to taste (start w/2 medium cloves)
2 teaspoons finely minced parsley (optional)
1 teaspoon lemon juice (optional)
Work the butter on a plate with a knife or spoon until it is slightly soft. You don’t want the butter too soft. Work in the crushed garlic, chopped parsley, and lemon juice.
Tomatillo Salsa
Yield: 3 cups
1 1/2 pounds tomatillos
2 large yellow onions -- finely chopped
2 tablespoons garlic -- minced
1/4 cup lime juice
4 teaspoons dried oregano
4 hot peppers (Serranos, jalapeños or others) chopped, veined and seeded
1 cup cilantro -- chopped
Salt and pepper to taste
Peel the husks of the tomatillos and dice. Mix with onions, garlic, lime juice, oregano, chilies, cilantro, and salt and pepper to taste. Serranos are normally quite hot so add according to your tolerance level.
From GourmetSleuth.com
1 1/2 pounds tomatillos
2 large yellow onions -- finely chopped
2 tablespoons garlic -- minced
1/4 cup lime juice
4 teaspoons dried oregano
4 hot peppers (Serranos, jalapeños or others) chopped, veined and seeded
1 cup cilantro -- chopped
Salt and pepper to taste
Peel the husks of the tomatillos and dice. Mix with onions, garlic, lime juice, oregano, chilies, cilantro, and salt and pepper to taste. Serranos are normally quite hot so add according to your tolerance level.
From GourmetSleuth.com
Tomatillo Salsa with Avocado
Yield: About 2 ¼ cups
This salsa goes well with grilled meats, chicken and fish.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) Serrano chilies (or other hot peppers), stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters (husks removed)
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chilies, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
From GourmetSleuth.com
This salsa goes well with grilled meats, chicken and fish.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) Serrano chilies (or other hot peppers), stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters (husks removed)
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chilies, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
From GourmetSleuth.com
Basil Pesto
Makes 2 cups
2 cups (packed) fresh basil leaves, rinsed and patted dry
2 large cloves garlic
1 cup extra virgin olive oil
1/2 cup pine nuts
6 Tbsp. freshly grated Parmesan cheese
6 Tbsp. freshly grated Pecorino Romano cheese
Combine the basil, garlic oil & pine nuts in a food processor or blender, and blend to form a smooth paste.
Stir in the cheeses. The sauce will keep, covered tightly, for several day s in the refrigerator.
If you plan to freeze it, don’t add the cheese until you thaw it out to use it later on.
From The Hay Day Country Market Cookbook
2 cups (packed) fresh basil leaves, rinsed and patted dry
2 large cloves garlic
1 cup extra virgin olive oil
1/2 cup pine nuts
6 Tbsp. freshly grated Parmesan cheese
6 Tbsp. freshly grated Pecorino Romano cheese
Combine the basil, garlic oil & pine nuts in a food processor or blender, and blend to form a smooth paste.
Stir in the cheeses. The sauce will keep, covered tightly, for several day s in the refrigerator.
If you plan to freeze it, don’t add the cheese until you thaw it out to use it later on.
From The Hay Day Country Market Cookbook
Tomato Salsa
1 small onion
1 small green pepper
Small bunch cilantro
3 minced garlic cloves
Fresh chile pepper to taste (I used 1 whole jalapeno chopped very small)
1 tablespoon honey
Salt to taste
1 3/4 lbs fresh tomatoes, chopped
From Asparagus to Zucchini
1 small green pepper
Small bunch cilantro
3 minced garlic cloves
Fresh chile pepper to taste (I used 1 whole jalapeno chopped very small)
1 tablespoon honey
Salt to taste
1 3/4 lbs fresh tomatoes, chopped
From Asparagus to Zucchini
Pasta with Caramelized Onion Sauce
4-5 servings
½ cup olive oil
4-6 large onions thinly sliced (about 6-8 cups)
½ tsp. salt
½ to 1 cup dry white wine
1 medium bunch arugula or spinach, stemmed and minced
1 cup crumbled feta or blue cheese
¾ lb. pasta (like penne or fusilli)
1 cup chopped, toasted walnuts
Parmesan
Heat oil in a large skillet or sauté pan. Add onions and sauté over medium heat for ~ 15 minutes. Add salt, lower heat and continue to cook for at least another 10 minutes (and up to an hour for really deliciously well-done onions).
Add white wine, turn heat back up to medium, and simmer uncovered for about 15 minutes. At this point the sauce can be set aside until you are ready to cook the pasta.
Turn the heat back on under the sauce when you are ready to cook the pasta. When the onions are hot, add the chopped greens, stir, and cook for about 5 minutes. Stir in the crumbled cheese, and turn heat to low while cooking the pasta.
After the cooked pasta is drained, add it to the sauce, and stir briefly in the pan before serving. Sprinkle with walnuts and parmesan, and serve.
From The New Moosewood Cookbook
½ cup olive oil
4-6 large onions thinly sliced (about 6-8 cups)
½ tsp. salt
½ to 1 cup dry white wine
1 medium bunch arugula or spinach, stemmed and minced
1 cup crumbled feta or blue cheese
¾ lb. pasta (like penne or fusilli)
1 cup chopped, toasted walnuts
Parmesan
Heat oil in a large skillet or sauté pan. Add onions and sauté over medium heat for ~ 15 minutes. Add salt, lower heat and continue to cook for at least another 10 minutes (and up to an hour for really deliciously well-done onions).
Add white wine, turn heat back up to medium, and simmer uncovered for about 15 minutes. At this point the sauce can be set aside until you are ready to cook the pasta.
Turn the heat back on under the sauce when you are ready to cook the pasta. When the onions are hot, add the chopped greens, stir, and cook for about 5 minutes. Stir in the crumbled cheese, and turn heat to low while cooking the pasta.
After the cooked pasta is drained, add it to the sauce, and stir briefly in the pan before serving. Sprinkle with walnuts and parmesan, and serve.
From The New Moosewood Cookbook
Baba Ganouj (Tangy Eggplant Dip)
Makes 4-6 sandwiches or serves 6-8 as a dip.
2 medium eggplants
2 Tbs. tahini
2 cloves garlic, pressed
juice of one lemon
2 Tbs. chopped fresh parsley (optional)
½ tsp. salt
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well.
2 medium eggplants
2 Tbs. tahini
2 cloves garlic, pressed
juice of one lemon
2 Tbs. chopped fresh parsley (optional)
½ tsp. salt
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well.
Garlic Scape Hummus Dip
1-2 cups of garlic scapes, cut into 1” pieces
1 cup extra virgin olive oil
1 can chickpeas, drained
2-3 Tbsp. lemon juice
2-3 Tbsp. sesame tahini
1/8 - 1/4 tsp. cayenne pepper
1-2 tsp. salt
Optional additions: 1 cup parmesan cheese and/or
1 cup pine nuts
Blend/process scapes with olive oil in food processor for 2-3 min. until finely chopped. Add drained chickpeas. Add lemon juice and tahini. Add cayenne pepper and salt to taste. Process/blend until chickpeas are finely ground. If the consistency is too thick, add more olive oil.
From Clagett Farm CSA
1 cup extra virgin olive oil
1 can chickpeas, drained
2-3 Tbsp. lemon juice
2-3 Tbsp. sesame tahini
1/8 - 1/4 tsp. cayenne pepper
1-2 tsp. salt
Optional additions: 1 cup parmesan cheese and/or
1 cup pine nuts
Blend/process scapes with olive oil in food processor for 2-3 min. until finely chopped. Add drained chickpeas. Add lemon juice and tahini. Add cayenne pepper and salt to taste. Process/blend until chickpeas are finely ground. If the consistency is too thick, add more olive oil.
From Clagett Farm CSA
Garlic Scape Pesto
6 to 8 garlic scapes, chopped into 1” pieces
1/2 cup olive oil
1 cup parmesan cheese
Optional additions: lemon juice and/or salt to taste
Combine scapes and olive oil in a food processor or blender. Stir in cheese. Add more olive oil if needed.
This pesto is great on pasta, in omelettes, on hamburgers, or added to sautéed vegetables. It’s easy!
1/2 cup olive oil
1 cup parmesan cheese
Optional additions: lemon juice and/or salt to taste
Combine scapes and olive oil in a food processor or blender. Stir in cheese. Add more olive oil if needed.
This pesto is great on pasta, in omelettes, on hamburgers, or added to sautéed vegetables. It’s easy!
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