Garlic Scapes are the spring garlic bulb, leaves and center "scape" before the garlic matures into a full bulb with separate cloves. The spring bulb has plenty of garlic flavor and can be used both fresh and cooked, Use spring garlic and garlic scapes in any way you might use garlic or leeks or scallions.
We prefer not to trim too much, cutting the stem at about an inch or two above the garlic leaves, as long as it's not too thick or woody. Then pull off the leaves and discard these, but keep the center tubular "scape."
We tend to either use in any stir fry recipe, soup, or salad, but recipes abound, with some favorites posted on this blog. More to try would be a garlic scape pesto, mayonnaise, bruschetta, fresh sauce for pasta or over potatoes, added to roasted meats and veggies, mixed into butter or cheese spreads, minced in dressings, or even made into pickles (!)
Submitted by Patti Andrews
Showing posts with label Scallions. Show all posts
Showing posts with label Scallions. 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
Scallion Rice
2 tsp salt
2 cups unconverted long grain rice
1/3 cup finely chopped white part of scallion
1 Tbsp unsalted butter
1/4 cup thinly sliced scallion greens
In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. In a small skillet cook the white part of the scallion in the butter over moderately low heat, stirring occasionally, until it is softened and in a bowl toss the rice with the scallion mixture, the scallion greens, and salt and pepper to taste.
From www.epicurious.com
2 cups unconverted long grain rice
1/3 cup finely chopped white part of scallion
1 Tbsp unsalted butter
1/4 cup thinly sliced scallion greens
In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. In a small skillet cook the white part of the scallion in the butter over moderately low heat, stirring occasionally, until it is softened and in a bowl toss the rice with the scallion mixture, the scallion greens, and salt and pepper to taste.
From www.epicurious.com
Scallion and Potato Patties
Serves 4
1 Tbsp butter
1 cup chopped scallions (about 10 scallions)
2 eggs
1 1/2 cups cold mashed potatoes
1/4 cup dried bread crumbs
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper
3 Tbsp vegetable oil
1. Melt the butter in a medium skillet over medium heat. When the foam subsides, add the scallions; sauté until tender, 3 to 5 minutes.
2. Beat the eggs in a medium bowl. Add the sautéed scallions, mashed potatoes, bread crumbs, salt, nutmeg, and pepper. Stir until well combined.
3. Place a baking pan in the oven and preheat the oven to 250F.
4. Heat the oil in a large skillet over medium-high heat. Shape the scallion and potato mixture into manageable patties. Saute the patties in the skillet, turning them once, until they are golden brown on both sides, 2 to 3 minutes per side. Transfer the cooked patties to the baking pan in the oven to keep them warm while you sauté the next batch. Serve warm.
From Farmer John’s Cookbook
1 Tbsp butter
1 cup chopped scallions (about 10 scallions)
2 eggs
1 1/2 cups cold mashed potatoes
1/4 cup dried bread crumbs
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper
3 Tbsp vegetable oil
1. Melt the butter in a medium skillet over medium heat. When the foam subsides, add the scallions; sauté until tender, 3 to 5 minutes.
2. Beat the eggs in a medium bowl. Add the sautéed scallions, mashed potatoes, bread crumbs, salt, nutmeg, and pepper. Stir until well combined.
3. Place a baking pan in the oven and preheat the oven to 250F.
4. Heat the oil in a large skillet over medium-high heat. Shape the scallion and potato mixture into manageable patties. Saute the patties in the skillet, turning them once, until they are golden brown on both sides, 2 to 3 minutes per side. Transfer the cooked patties to the baking pan in the oven to keep them warm while you sauté the next batch. Serve warm.
From Farmer John’s Cookbook
Grilled Scallions with Sesame Oil
Serves 2
8 scallions, greens trimmed to 5 inches, cut in half lengthwise
toasted sesame oil
salt & freshly ground black pepper
Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or a piece of aluminum foil. Pour a little toasted sesame oil into a small bowl. Use a pastry brush to completely coat the scallions with a thin layer of oil. Season with salt and pepper.
Place the scallions under the broiler or on the grill and broil until they are golden brown on all sides, 3 to 5 minutes.
From Farmer John’s Cookbook
8 scallions, greens trimmed to 5 inches, cut in half lengthwise
toasted sesame oil
salt & freshly ground black pepper
Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or a piece of aluminum foil. Pour a little toasted sesame oil into a small bowl. Use a pastry brush to completely coat the scallions with a thin layer of oil. Season with salt and pepper.
Place the scallions under the broiler or on the grill and broil until they are golden brown on all sides, 3 to 5 minutes.
From Farmer John’s Cookbook
Corn & Squash Simmered in Coconut Milk with Basil
1 Tbsp roasted peanut oil
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
Mediterranean Omelet with Swiss Chard
3 eggs
Milk
Salt & pepper
Tomato (grape or cherry), chopped
Feta cheese, crumbled
Olive oil
Garlic
Swiss Chard
Green onion, sliced thin (or scallions)
Basil, chopped
Sauté the Swiss chard in a bit of olive oil and garlic and set aside to cool slightly. Beat the eggs and milk and season with salt and pepper. Prepare omelet in a pan. As the eggs set, add the chard and the rest of the ingredients. Fold to heat through and melt the cheese. Top finished omelet with sliced onion and chopped tomato.
Kiki notes that this is not a formal “recipe.” Simply prepare an omelet or eggs any way you like and add the rest of the ingredients for a quick and light summer supper.
Submitted by Kiki Donis-Wahl
Sesame Pasta Salad with Mizuna
2 cups mizuna leaves (or other mustard greens), washed and stemmed
1 carrot
1 red pepper [optional-out of season] cored and seeded
1/4 cups scallions, thinly sliced
1 8-oz package udon noodles
2 tablespoons light sesame oil
1 teaspoon fresh ginger juice (optional)
2 tablespoons tamari
2 tablespoons toasted sesame seeds
Chop mizuna into pieces about 1 inch long. Shred carrot. Slice the scallions on a diagonal. Thinly slice red pepper. Boil large pot of water and cook udon noodles according to package directions. Drain pasta and rinse under cold water until totally cooled. Drain again. Place pasta in a large mixing bowl and toss with vegetables. Mix in oils, ginger juice, soy sauce, and sesame seeds. Taste and adjust seasonings. Serve.
From Featherstone Farm CSA, Rushford, Minnesota
1 carrot
1 red pepper [optional-out of season] cored and seeded
1/4 cups scallions, thinly sliced
1 8-oz package udon noodles
2 tablespoons light sesame oil
1 teaspoon fresh ginger juice (optional)
2 tablespoons tamari
2 tablespoons toasted sesame seeds
Chop mizuna into pieces about 1 inch long. Shred carrot. Slice the scallions on a diagonal. Thinly slice red pepper. Boil large pot of water and cook udon noodles according to package directions. Drain pasta and rinse under cold water until totally cooled. Drain again. Place pasta in a large mixing bowl and toss with vegetables. Mix in oils, ginger juice, soy sauce, and sesame seeds. Taste and adjust seasonings. Serve.
From Featherstone Farm CSA, Rushford, Minnesota
Asian Pilaf Salad
1 package (6.09 oz.) NEAR EAST Rice Pilaf Mix
1 tablespoon olive oil
1 tablespoon soy sauce
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1/2 cup carrots, diced
1/4 cup peanuts, chopped
1/4 cup scallions, chopped
2 tablespoons red bell pepper
Prepare Near East rice according to package directions, except omit butter or olive oil.
Stir in remaining 8 ingredients (you may want to double the soy sauce and olive oil for a little more flavor)
Chill for 2 to 4 hours. Top with extra chopped peanuts right before serving, if desired.
1 tablespoon olive oil
1 tablespoon soy sauce
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1/2 cup carrots, diced
1/4 cup peanuts, chopped
1/4 cup scallions, chopped
2 tablespoons red bell pepper
Prepare Near East rice according to package directions, except omit butter or olive oil.
Stir in remaining 8 ingredients (you may want to double the soy sauce and olive oil for a little more flavor)
Chill for 2 to 4 hours. Top with extra chopped peanuts right before serving, if desired.
Scallion Griddlecakes
Not a traditional Scallion Pancake, but loaded with scallions. A ginger/soy dipping sauce makes a nice accompaniment.
Makes about 8 griddlecakes, serving 2 as a side dish.
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon milk
2 tablespoons sour cream
1 large egg, beaten lightly
1 cup chopped scallion greens (about 6)
2 tablespoons vegetable oil
In a bowl whisk together flour, baking soda, and salt.
In a blender or food processor blend milk, sour cream, egg, and 1/2 cup scallion until smooth. Add mixture to flour mixture and stir remaining 1/2 cup scallion until combined well.
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in 2 batches, drop batter by tablespoonfuls into skillet. Spread batter into cakes about 2 inches in diameter and cook 2 to 3 minutes on each side, or until golden.
Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm.
Makes about 8 griddlecakes, serving 2 as a side dish.
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon milk
2 tablespoons sour cream
1 large egg, beaten lightly
1 cup chopped scallion greens (about 6)
2 tablespoons vegetable oil
In a bowl whisk together flour, baking soda, and salt.
In a blender or food processor blend milk, sour cream, egg, and 1/2 cup scallion until smooth. Add mixture to flour mixture and stir remaining 1/2 cup scallion until combined well.
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in 2 batches, drop batter by tablespoonfuls into skillet. Spread batter into cakes about 2 inches in diameter and cook 2 to 3 minutes on each side, or until golden.
Transfer griddlecakes as cooked with a metal spatula to a heatproof plate and keep warm.
Scallion, Mushroom, and Shrimp Custards
Serves 4 as a first course.
3 large eggs
1 ½ cups chicken broth
2 teaspoons rice wine
1 teaspoon soy sauce
1 teaspoon freshly grated lemon zest
4 medium shrimp
1 or 2 scallions
1 large mushroom
In a bowl with a fork beat eggs until combined well. Skim any fat from broth and add broth with mirin, soy sauce, and zest to eggs, stirring to combine well. Pour custard through a fine sieve into another bowl.
Peel shrimp and devein if desired. Diagonally cut white and pale-green parts of scallion into thin slices and thinly slice mushroom.
Divide shrimp, scallion, mushroom, and custard among four 1/2-cup custard cups or ramekins and cover each tightly with foil. Arrange cups or ramekins in a steamer over boiling water and steam custards, covered, over high heat 2 minutes.
Reduce heat to moderate and steam custards, covered, until set, about 10 minutes more. (Steaming the custards gives them a delicate texture, which is enhanced by the spare use of solid ingredients (the shrimp, scallion, and mushrooms). Serve custards immediately.
3 large eggs
1 ½ cups chicken broth
2 teaspoons rice wine
1 teaspoon soy sauce
1 teaspoon freshly grated lemon zest
4 medium shrimp
1 or 2 scallions
1 large mushroom
In a bowl with a fork beat eggs until combined well. Skim any fat from broth and add broth with mirin, soy sauce, and zest to eggs, stirring to combine well. Pour custard through a fine sieve into another bowl.
Peel shrimp and devein if desired. Diagonally cut white and pale-green parts of scallion into thin slices and thinly slice mushroom.
Divide shrimp, scallion, mushroom, and custard among four 1/2-cup custard cups or ramekins and cover each tightly with foil. Arrange cups or ramekins in a steamer over boiling water and steam custards, covered, over high heat 2 minutes.
Reduce heat to moderate and steam custards, covered, until set, about 10 minutes more. (Steaming the custards gives them a delicate texture, which is enhanced by the spare use of solid ingredients (the shrimp, scallion, and mushrooms). Serve custards immediately.
Fried Rice with Scallions
4 T. canola oil
2 eggs, lightly beaten
2 T. finely chopped garlic
2 T. chopped fresh ginger
1 bunch scallions, white and green parts chopped & kept separately
2 T. soy sauce
½ t. white pepper
Salt, if needed to taste
4 strips cooked bacon, crumbled or use some Chinese sausage, shredded pork or chicken.
5 c. cold cooked rice, preferably a day old as if use freshly made rice; it sticks together, making lumpy fried rice
Heat wok or large nonstick skillet over high heat. Add oil and coat the pan. When oil shimmers add garlic and ginger, stir fry until soft about a minute or two. Add the chopped white scallion, bacon pieces, and rice. Toss until heated through. Add soy sauce, pepper and egg and toss. Add salt if needed. Put onto platter and top with green chopped scallions. Serve while hot. season t o taste with salt and pepper
submitted by the Cadwells
2 eggs, lightly beaten
2 T. finely chopped garlic
2 T. chopped fresh ginger
1 bunch scallions, white and green parts chopped & kept separately
2 T. soy sauce
½ t. white pepper
Salt, if needed to taste
4 strips cooked bacon, crumbled or use some Chinese sausage, shredded pork or chicken.
5 c. cold cooked rice, preferably a day old as if use freshly made rice; it sticks together, making lumpy fried rice
Heat wok or large nonstick skillet over high heat. Add oil and coat the pan. When oil shimmers add garlic and ginger, stir fry until soft about a minute or two. Add the chopped white scallion, bacon pieces, and rice. Toss until heated through. Add soy sauce, pepper and egg and toss. Add salt if needed. Put onto platter and top with green chopped scallions. Serve while hot. season t o taste with salt and pepper
submitted by the Cadwells
Scallion, Potato & Herb Purée
serves 4
1 lb. potatoes
salt and pepper
4 tbsp. unsalted butter
1/3 C chopped parsley, chervil or other favorite herb
2 to 3 C chopped scallions, including some of the greens
½ C crumbled goat cheese, (add feta for tang; or gruyere for a richer dish!)
1. Peel potatoes (if you prefer) & cut into chunks.
Place in a saucepan, cover with cold water, and add 1 tsp. salt. Bring to a boil & cook until soft, ~ 25 minutes. Set aside a cup of the cooking water, then drain.
2. Melt 1 tbsp. butter in a skillet, add scallions and toss to coat. Season with 1/2 tsp. salt, add ½ cup water and cook gently until softened, about 15 minutes.
3. Combine scallions and potatoes in a bowl and mash with remaining butter, parsley, and enough of the reserved potato water to make a smooth, light puree. (Use warm milk or cream if you prefer a richer dish.) Stir in cheese, if using, and season to taste with salt and pepper
from "Local Flavors" by Deborah Madison
1 lb. potatoes
salt and pepper
4 tbsp. unsalted butter
1/3 C chopped parsley, chervil or other favorite herb
2 to 3 C chopped scallions, including some of the greens
½ C crumbled goat cheese, (add feta for tang; or gruyere for a richer dish!)
1. Peel potatoes (if you prefer) & cut into chunks.
Place in a saucepan, cover with cold water, and add 1 tsp. salt. Bring to a boil & cook until soft, ~ 25 minutes. Set aside a cup of the cooking water, then drain.
2. Melt 1 tbsp. butter in a skillet, add scallions and toss to coat. Season with 1/2 tsp. salt, add ½ cup water and cook gently until softened, about 15 minutes.
3. Combine scallions and potatoes in a bowl and mash with remaining butter, parsley, and enough of the reserved potato water to make a smooth, light puree. (Use warm milk or cream if you prefer a richer dish.) Stir in cheese, if using, and season to taste with salt and pepper
from "Local Flavors" by Deborah Madison
Tuna, Cucumber & Radish Salad
serves 4
3 tbsp. canola oil
2 tbsp. rice vinegar
2 tsp. peeled, minced fresh ginger root
2 (6 oz.) cans tuna, drained
1/2 cucumber, peeled, seeded, halved crosswise & thickly sliced
4 scallions (white and green parts), thinly sliced
4 radishes, thickly sliced
In a large bowl, whisk together oil and vinegar. Add ginger, scallions, cucumber, radishes and tuna and mix to combine. Serve immediately or cover and refrigerate up to 2 hours.
From Live Earth farm CSA newsletter (website)
3 tbsp. canola oil
2 tbsp. rice vinegar
2 tsp. peeled, minced fresh ginger root
2 (6 oz.) cans tuna, drained
1/2 cucumber, peeled, seeded, halved crosswise & thickly sliced
4 scallions (white and green parts), thinly sliced
4 radishes, thickly sliced
In a large bowl, whisk together oil and vinegar. Add ginger, scallions, cucumber, radishes and tuna and mix to combine. Serve immediately or cover and refrigerate up to 2 hours.
From Live Earth farm CSA newsletter (website)
Balsamic Eggplant and Potatoes
¾ cup high quality balsamic vinegar
¼ cup honey mustard
3 bunches scallions, both green and white parts, trimmed and thinly sliced
4 oz. (jar) sun-dried tomatoes packed in oil, drained and cut into julienned strips
5 Yukon gold potatoes (~2 ½ lbs.) diced and reserved in cold water to cover
¼ cup vegetable oil
1 large eggplant (~1 ¼ lbs) unpeeled but diced
salt and freshly ground pepper to taste
In a bowl, whisk vinegar into mustard. Stir in scallions and tomatoes, set aside.
Pat potatoes dry with paper towels
Heat 2 Tbs. of the oil in large skillet or sauté pan (I used a wok) over high heat until hot. Add the potatoes and cook, tossing gently for 8 minutes. In another skillet, heat the remaining 2 Tbs. oil over high heat until hot. Add the eggplant and cook, tossing occasionally, for 6 minutes. Add the eggplant to the potatoes. Pour in vinegar mix, toss to combine well, and cook over medium heat for ~ 2 minutes (heat through). Season. Can be served hot or at room temp.
Submitted by Cheryl Rowell, from Newman’s Own Cookbook;
¼ cup honey mustard
3 bunches scallions, both green and white parts, trimmed and thinly sliced
4 oz. (jar) sun-dried tomatoes packed in oil, drained and cut into julienned strips
5 Yukon gold potatoes (~2 ½ lbs.) diced and reserved in cold water to cover
¼ cup vegetable oil
1 large eggplant (~1 ¼ lbs) unpeeled but diced
salt and freshly ground pepper to taste
In a bowl, whisk vinegar into mustard. Stir in scallions and tomatoes, set aside.
Pat potatoes dry with paper towels
Heat 2 Tbs. of the oil in large skillet or sauté pan (I used a wok) over high heat until hot. Add the potatoes and cook, tossing gently for 8 minutes. In another skillet, heat the remaining 2 Tbs. oil over high heat until hot. Add the eggplant and cook, tossing occasionally, for 6 minutes. Add the eggplant to the potatoes. Pour in vinegar mix, toss to combine well, and cook over medium heat for ~ 2 minutes (heat through). Season. Can be served hot or at room temp.
Submitted by Cheryl Rowell, from Newman’s Own Cookbook;
Cold Cucumber Soup
3 cucumbers, peeled
2 T. butter
1 leek, or use 2-3 scallions, sliced (white part only)
1 bay leaf
1 T. flour
3 c. chicken stock
Salt and pepper
½ c. sour cream or plain yogurt
1 t. salt
1 c. heavy cream
juice of 1/2 lemon (~l T.)
1 t. finely chopped fresh mint
Cube 2 of the cucumbers. Sauté in butter with leek and bay leaf. Cook until tender but not brown, about 20 minutes. Stir in flour. Add chicken stock and salt. Simmer for 30 minutes.
Put mixture through food mill or blender/processor. Blend 1/2 at a time. Remove seeds and grate remaining cucumber. Add to soup with cream and lemon.
Submitted by Lenore Cadwell
2 T. butter
1 leek, or use 2-3 scallions, sliced (white part only)
1 bay leaf
1 T. flour
3 c. chicken stock
Salt and pepper
½ c. sour cream or plain yogurt
1 t. salt
1 c. heavy cream
juice of 1/2 lemon (~l T.)
1 t. finely chopped fresh mint
Cube 2 of the cucumbers. Sauté in butter with leek and bay leaf. Cook until tender but not brown, about 20 minutes. Stir in flour. Add chicken stock and salt. Simmer for 30 minutes.
Put mixture through food mill or blender/processor. Blend 1/2 at a time. Remove seeds and grate remaining cucumber. Add to soup with cream and lemon.
Submitted by Lenore Cadwell
Sauteed Greens
3 Tbl oil
1/2 tsp fresh grated ginger
1 large clove garlic, crushed
1 leek sliced thin (or 2 scallions)
6-8 c bulky greens, chopped (kale, chard, beet greens, collards...)
1/4 c dry sherry or Chinese rice wine
1 Tbl vinegar or fresh lemon juice
1 tsp honey (optional)
2 Tbl tamari
Heat oil. Add garlic, ginger and leek. Sauté briefly. Add greens to coat with oil. Add sherry or wine, vinegar or lemon juice, honey (optional), and a few drops of water. Continue sautéing greens until tender. Add tamari just before serving. Remember that fresh greens shrink in cooking!
Notes: We do not use honey in cooking, as Ayurvedic knowledge says this alters the honey in an undesirable way. However, it is fine to stir the honey in at the *end* of cooking if you want that sweetness.
Variation: Sliced radishes are good to add in too!
Patti Andrews
1/2 tsp fresh grated ginger
1 large clove garlic, crushed
1 leek sliced thin (or 2 scallions)
6-8 c bulky greens, chopped (kale, chard, beet greens, collards...)
1/4 c dry sherry or Chinese rice wine
1 Tbl vinegar or fresh lemon juice
1 tsp honey (optional)
2 Tbl tamari
Heat oil. Add garlic, ginger and leek. Sauté briefly. Add greens to coat with oil. Add sherry or wine, vinegar or lemon juice, honey (optional), and a few drops of water. Continue sautéing greens until tender. Add tamari just before serving. Remember that fresh greens shrink in cooking!
Notes: We do not use honey in cooking, as Ayurvedic knowledge says this alters the honey in an undesirable way. However, it is fine to stir the honey in at the *end* of cooking if you want that sweetness.
Variation: Sliced radishes are good to add in too!
Patti Andrews
10 Minute Light Vegetable Soup for Two
Just double this recipe for 4
Place 1 Tbl ghee (clarified butter), or olive or sunflower oil in good-sized stir fry pan over medium-high heat. Add 1 or more sliced garlic cloves for a couple of minutes to soften and release
the flavor. Add progressively to the stir fry pan, stirring each to coat with oil and soften:
2 good-sized scallions (or 4-5 tiny ones), chopped fine, including the green parts;
1 smaller broccoli stalk, with all the stem parts sliced into dime-sized pieces and the remaining flower tops cut small as well.
1 smaller zucchini or yellow squash and cut into quarter-sized pieces.
1 handful of beet greens (or other greens such as chard or kale) also cut into small pieces.
Once everything has softened and the aroma of the food is filling the air, add:
1 quart of boiling water
1 vegetable bouillon cube (Marigold Organic Swiss is excellent, or a homemade one to control ingredients)
Stir to mix thoroughly, turn off heat and serve with a hearty bread and summer salad.
Notes: This cooks up in 5 - 10 minutes max, as long as one is set up to wash and chop vegetables quickly into finer-sized bites. We really like these flavors together, though other vegetables might appeal. We sometimes use a homemade broth by saving the cooking waters of other vegetables, popping each in the freezer in small quantities, and then heating these "vegetable broth pucks" up while preparing the rest of the stir fry. We also sometimes begin with some Indian spices in the olive oil and grated ginger instead of garlic or vegetable bouillon.
submitted by Patti Andrews
Place 1 Tbl ghee (clarified butter), or olive or sunflower oil in good-sized stir fry pan over medium-high heat. Add 1 or more sliced garlic cloves for a couple of minutes to soften and release
the flavor. Add progressively to the stir fry pan, stirring each to coat with oil and soften:
2 good-sized scallions (or 4-5 tiny ones), chopped fine, including the green parts;
1 smaller broccoli stalk, with all the stem parts sliced into dime-sized pieces and the remaining flower tops cut small as well.
1 smaller zucchini or yellow squash and cut into quarter-sized pieces.
1 handful of beet greens (or other greens such as chard or kale) also cut into small pieces.
Once everything has softened and the aroma of the food is filling the air, add:
1 quart of boiling water
1 vegetable bouillon cube (Marigold Organic Swiss is excellent, or a homemade one to control ingredients)
Stir to mix thoroughly, turn off heat and serve with a hearty bread and summer salad.
Notes: This cooks up in 5 - 10 minutes max, as long as one is set up to wash and chop vegetables quickly into finer-sized bites. We really like these flavors together, though other vegetables might appeal. We sometimes use a homemade broth by saving the cooking waters of other vegetables, popping each in the freezer in small quantities, and then heating these "vegetable broth pucks" up while preparing the rest of the stir fry. We also sometimes begin with some Indian spices in the olive oil and grated ginger instead of garlic or vegetable bouillon.
submitted by Patti Andrews
Summer Squash Soup (Hot or Cold)
Sautee pack of scallions (all parts chopped) in 2 Tbs. butter until soft. Add 5-6 small yellow squash diced and 3 cups chicken broth. Cook about 15 minutes. Cool slightly, puree. Add 1 cup light cream (or milk or half and half). Sprinkle in a dash (or more to taste) of allspice and nutmeg. Season with salt and pepper.
Submitted by Nancy LeRay
Submitted by Nancy LeRay
Zucchini Fritters
Makes 12 fritters
4 zucchini (approx. 1 ½ lbs.)
1 tbsp. dried mint
5-6 scallions finely chopped
1 tsp. paprika
9 oz. feta cheese scant
1 cup all purpose flour
small bunch fresh parsley, chopped
salt and pepper
small bunch fresh mint, chopped
3 eggs, beaten
plus extra to sprinkle over at the end olive oil for frying
3-4 limes
Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards on a tea towel and leave for about 20 minutes to get rid of any excess wetness. Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint along with the dried mint and paprika. Add the flour and season well with salt and pepper.
Gradually add the beaten egg and mix thoroughly before stirring in the drained grated zucchini. Don’t be alarmed by the unflowing straggly lumpiness of this batter; it’s meant to be this way.
Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these patties about 2 minutes each side until golden and then transfer to waiting plates.
Chop up the lime and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat as they are, spritzed with lime juice as you go.
Note from Barbara – I used goat cheese instead of feta, and eliminated the dried mint. I also cut the
recipe in half – it made 6 terrific fritters!
Submitted by Barbara Niland from Forever Summer by Nigella Lawson
4 zucchini (approx. 1 ½ lbs.)
1 tbsp. dried mint
5-6 scallions finely chopped
1 tsp. paprika
9 oz. feta cheese scant
1 cup all purpose flour
small bunch fresh parsley, chopped
salt and pepper
small bunch fresh mint, chopped
3 eggs, beaten
plus extra to sprinkle over at the end olive oil for frying
3-4 limes
Coarsely grate the zucchini with either the grating blade in the food processor or by hand. Spread the little shards on a tea towel and leave for about 20 minutes to get rid of any excess wetness. Put the chopped scallions in a bowl and crumble in the feta. Stir in the chopped parsley and mint along with the dried mint and paprika. Add the flour and season well with salt and pepper.
Gradually add the beaten egg and mix thoroughly before stirring in the drained grated zucchini. Don’t be alarmed by the unflowing straggly lumpiness of this batter; it’s meant to be this way.
Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these patties about 2 minutes each side until golden and then transfer to waiting plates.
Chop up the lime and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and eat as they are, spritzed with lime juice as you go.
Note from Barbara – I used goat cheese instead of feta, and eliminated the dried mint. I also cut the
recipe in half – it made 6 terrific fritters!
Submitted by Barbara Niland from Forever Summer by Nigella Lawson
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