Place oil in a large skillet or wok.
BAKED GINGER PUMPKIN
|
FOOD CATEGORY | INGREDIENTS |
---|---|
1/2 sugar pie pumpkin, cleaned, then cut in 4 wedges |
|
D or N |
1/4 cup butter and 1/4 cup safflower oil or 1/2 cup safflower oil |
1/4 cup organic maple syrup |
|
H or N |
2 Tbsp. honey (or use all maple syrup) |
1/4 tsp. ginger powder |
|
salt to taste |
|
F or N |
1/3 cup papaya or apple juice or water |
Preheat oven to 350 degrees.
Place wedges in a baking dish with a lid.
Divide pats of butter and oil on to each wedge.
Drizzle maple syrup and honey over wedges.
Sprinkle the ginger powder on top.
Salt to taste.
If using juice, pour a little over the pumpkin using a spoon, being careful not to "wash off" the toppings. It should mostly be on the bottom of dish. If using water, do not pour over pumpkin; pour around it to settle on bottom.
Cover and bake 45 minutes or until tender.
Serve warm with the "jus" for dipping.
Baked Ginger Pumpkin
FOOD CATEGORY | INGREDIENTS |
---|---|
2 medium beets or 4 small, per serving |
|
water to boil |
Scrub beets well, removing any dirt.
Place whole beets in a saucepan. Add water to half cover beets.
Bring to boil, cook until tender.
Remove from heat. Slice and serve.
Add salt and butter (D), if desired.
VARIATION: Use part orange juice (F) for liquid.
This may be used as a great holiday substitute for fresh cranberry sauce - the color and texture, and it can be made fruit-free.
FOOD CATEGORY | INGREDIENTS |
---|---|
4 medium size beets |
|
F or N |
1/4 cup olive oil or vegetable oil |
D | 2 Tbsp. butter (optional) |
H or N |
1/3 cup honey or maple syrup (or 1/2 of each) |
1/2 tsp. cinnamon, preferable fresh ground |
|
salt, to taste |
|
1 cup water, approximately |
|
G | 1/4 cup grain vinegar |
1/2 stick cinnamon |
|
3-4 whole cloves |
Preheat oven to 375 degrees.
Prepare beets by scrubbing while washing.
Cut beets in 1/4 inch slices.
Place in a baking dish with a cover.
Drizzle the oil over beets.
If using butter, place in small pats on top of beets.
Drizzle 2 Tbsp.
of the honey/maple syrup over beets.
Sprinkle on the cinnamon and salt.
Add enough water
to cover half the beets.
Cover and place in oven. Bake for 30 minutes.
With a spoon, turn beets over so the ones on top are now in the liquid.
Return to oven and roast, covered, for another
20 minutes or until beets are barely tender with tested with a fork.
In a large saucepan add vinegar, remaining honey/maple syrup, and the beets, including the liquid.
In a tea ball place the cinnamon stick and cloves. Add to saucepan.
If necessary, add just enough water to about 3/4 of the beets.
Bring to a boil, stir to mix well, then turn off heat.
Cover and let sit for at least 5 minutes so the spices
have a chance to flavor everything.
Serving suggestions:
Serve hot as a side dish.
Serve cold as a salad ingredient, as pickled beets.
Yield: 4-5 servings.
VARIATION: Substitute unsweetened organic orange juice (F) for the water. Check for sweetness.
FOOD CATEGORY | INGREDIENTS |
---|---|
4 bunches young medium sized beets (approximately 20) |
|
water to boil |
|
G |
1 quart white (grain) vinegar* |
H |
1 to 1-1/2 cups honey |
1/2 tsp. allspice |
|
1 stick cinnamon, broken in pieces |
|
1 tsp. whole cloves |
|
pinch of salt |
* Cider vinegar may be used instead, if desired.
Wash beets, then place in pan of water, 1/2 covered. Bring to boil. Cover and cook until barely tender, careful not to cook anymore.
Drain beets. Cut off ends, remove skins. They should easily slip off.
Prepare pickling solution:
In a saucepan place vinegar. honey and salt.
Put
spices in a teaball and place in pan.
Bring to a boil, stirring often and careful not to let it boil over. (Once it begins to boil, it will immediately rise quickly.)
Turn down to medium high for 10 minutes, stirring often.
Fill hot 1/2 pint or pint jars with beets to no more than 1/2 inch from top.
Ladle pickling mixture over beets, covering. Be sure to leave headspace in jar.
Seal with hot lids and bands.
Process in hot water bath for 10 minutes, following manufacturer's instructions.
Note: Water bath canner or pressure canner may be used.
Yield: 5 to 6 pints.
This is a perfect veggie dish for taking to pot luck! It is also food intolerant free. Remember, organic produce is always healthiest - and delicious.
FOOD CATEGORY | INGREDIENTS |
---|---|
2 lb. fresh broccoli crowns |
|
water for steaming |
|
1 cup whole almonds |
|
2 cups water |
Wash broccoli, then cut in serving size "flowerettes." Some of the stem may also be left on.
Heat water in steamer.
When water in steamer comes to a boil, place just enough broccoli to cover steamer pan.
Steam for
approximately 30 seconds, until broccoli is more tender than when raw but still crunchy.
Remove and drain in a colander, then run under cold water to stop the cooking process. When cooled, place in serving bowl or platter.
Repeat process until all the broccoli has been steamed, drained, chilled, and placed in serving bowl or platter.
Place almonds and water in a food processor. Process until you no longer hear the almonds crunching. The almonds should be finely diced when done.
Pour mixture
into a saucepan and turn low heat to simmer.
Stirring often, simmer until mixture is hot and a nice thick consistency. The almonds will still be a bit crunchy, giving a nice variable texture with the broccoli.
Pour over broccoli, stirring to coat evenly.
Chill. Serve that day.
Yield: 8 servings or more.
VARIATION: Use asparagus in place of broccoli.
FOOD CATEGORY | INGREDIENTS |
---|---|
1/2 lb. brussels sprouts | |
water to steam | |
1 cup mushrooms |
|
Garlic/Onion Grouping |
1-2 cloves garlic, to personal taste |
D or N |
2 Tbsp. butter or oil |
G |
2 Tbsp. rice flour |
D | 1 cup milk |
D | ½ cup white cheddar cheese, grated |
Salt, to taste |
Wash brussels sprouts and discard discolored leaves.
Place in steamer pot and steam until almost tender, but not quite.
Clean mushrooms and slice or chop.
Finely dice, then smash (crush) garlic using the flat edge of a knife.
On medium high heat melt butter or heat oil. If using butter, clarify by skimming fat solids from the top with a spoon.
Add mushrooms and garlic. Sauté until garlic is soft.
Stir in flour, making a “roux.”
Slowly add milk, then cheese and stir constantly until thickened.
Salt to taste, if desired. (Hint: Generally the cheese has salt in it, so more salt may not be needed.)
Remove from heat.
Stir in the brussel sprouts.
Serve immediately.
Yield: 2-3 servings.
Brussel Sprouts and Mushrooms in Garlic Cheese Sauce,
shown served with Dover Sole With Balsamic Vinegar and Cilantro
I love red cabbage prepared this way! It has a hint of sweet and sour flavor.
FOOD CATEGORY | INGREDIENTS |
---|---|
3 cups red cabbage, shredded with a knife (not grated) |
|
F or N |
1 apple or 1 carrot |
Garlic/Onion Grouping | 1/4 cup sweet onion, such as red or white |
Garlic/Onion Grouping | 1/4 cup leek |
N or D |
3 Tbsp. safflower oil or 2 Tbsp. oil and 1 Tbsp. butter |
1/4 tsp. whole carraway seed |
|
H or N |
1 Tbsp. honey or agave syrup |
F or G |
1 Tbsp. balsamic or rice vinegar |
salt to taste |
Prepare the cabbage: Wash, drain, then thinly slice using a sharp knife. Set aside.
If using apple:
Peel if the apple if it has a tough skin. Core, then slice in 1/4 inch thickness and cut in half.
If using carrot: Scrub to soften skin. Cut in julienne slices (1/8 inch by 1/2 inch pieces). Set aside.
Finely dice onion. Chop leek.
Heat large skillet on medium high. Add butter, if using. As soon as butter is melted, clarify by skimming fat solids that float to top. Return to heat and add oil.
Add onion and leek. Stir in carraway seed. Saute until onions are browned.
Add cabbage and apple or carrot. Stir to mix evenly.
Cover, stir often, until cabbage is soft and tender.
Remove cover. Stir in honey or agave syrup. Cook for 1 minute.
Add vinegar. Stir to evenly mix. Turn off heat. Let sit for a minute.
Salt to taste, or serve and let each person salt to personal taste.
Yield: 4 servings as a side dish.
This is a popular Jewish dish, often prepared for the Jewish New Year. This is my version of Carrot Tzimmes.
FOOD CATEGORY | INGREDIENTS |
---|---|
1-1/2 – 2 lb. carrots, sliced ¼” thick |
|
D or N |
3 Tbsp. butter or oil |
¼ tsp. grated or powdered ginger |
|
½ tsp. salt |
|
Water to cover |
|
H | 1/3 cup honey |
1/3 cup maple syrup |
|
F G |
1 Tbsp. lemon, lime or orange juice or vinegar |
F | ¼ cup raisins (optional) |
In a kettle heat the butter or oil on medium high. Clarify butter (skim fat solids from top, leaving just the butter oil).
Add carrots and ginger; stirring to coat with oil, sauté for a minute.
Add just enough water, cover with lid, turn down to simmer. Simmer carrots for 8 to 10 minutes, until barely tender.
Remove cover and stir in honey, maple syrup, juice and carrots.
Simmer until liquid is reduced to barely cover carrots.
Serves 4-6.
FOOD CATEGORY | INGREDIENTS |
---|---|
1-2 cups fresh green beans, per person |
|
Garlic/Onion Grouping or Garlic/Onion Grouping |
Choice of (and/or): 1 Tbsp. sweet onion or leek, diced; 1 Tbsp. raw almonds, chopped or slivered; 1 tsp. garlic clove, minced |
F or ? |
1/3 cup olive oil or substitute (safflower is neutral) If stir frying, use less oil |
salt and ground mixed peppercorns, to taste |
|
Optional: 1/2 tsp. fresh sweet basil, finely chopped
|
Prepare green beans: Cut "stem end" off. No need to cut other side of bean. Leave tender beans whole; "french cut" large beans by slicing lengthwise down middle. Set aside.
Prepare additional ingredients, as desired.
Heat oil in skillet (preferably cast iron) on medium heat. You don't want it hotter than medium, as the beans will brown too quickly before getting tender.
Place beans and additional ingredients in skillet. Stir often to keep from burning. Reduce heat if beans are cooking too quickly.
Add salt and pepper a minute or two later and mix well.
If using sweet basil, add during last minute of cooking.
Serve immediately.
Per Serving:
FOOD CATEGORY
|
INGREDIENTS |
---|---|
1 medium sized green tomato, sliced 1/8-inch thick |
|
1 clove garlic, minced |
|
Garlic/Onion Grouping | ¼ medium-sized sweet onion, thinly sliced or chopped |
G | Rice flour to coat* |
Safflower oil, approximately ½ cup |
|
¼ - ½ tsp. fresh cilantro (if desired) |
|
¼ - ½ tsp. fresh sweet basil |
|
Salt to taste |
In paper sack or on a plate, pour a couple handfuls of the flour.* Place each tomato slice in flour to coat.
Place oil in medium sized cast iron skillet and heat to medium high.
Add onion, stir to coat with oil, then add garlic. Cook about 20 seconds.
Add tomato slices, being sure they all lay flat in skillet. Sprinkle herbs over tomatoes evenly.
Fry tomatoes until golden brown on one side. Turn, then fry until tomatoes are tender when poked with a fork.
Remove from heat, drain. Serve immediately.
Serving suggestion: Delicious with homemade Tomato Catsup (see recipes in Condiments section).
*Teff flour may be substituted for rice flour, or omit coating altogether.
Variation: After dusting tomato slices in the flour, dip in beaten egg (E), roll in bread crumbs or ground rolled oats (G), then fry.
REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.
Easy easy way to cook delicious veggies! Use your favorite vegetables that will hold well on the grill. The trick to good grilling is not to overcook! Also, season conservatively ~ enough to enhance the natural flavors but not overbear them. As you can see from the recipe below, the possibilities of what to use are left to your ingenuity! Have fun and enjoy.
FOOD CATEGORY
|
INGREDIENTS |
---|---|
N or Vines |
Fresh asparagus, and/or whole green beans or zucchini, one of the many varieties of summer squash, or your choice of veggie |
Oil to brush veggies with, your choice (Suggestions: Olive (F), Peanut, Safflower, Sunflower (G), Coconut (F) |
|
sea salt to taste |
|
Garlic/Onion Grouping | fresh finely minced garlic or chives (optional) |
fresh finely chopped herb, such as cilantro, rosemary (lavender category), savory, oregano, etc. (optional) |
|
Peppercorn | Ground mixed peppercorn, if desired |
Heat grill to around 375 degrees.
Prepare serving sizes according to individual desires, i.e. 1 squash per person, etc.
If using asparagus: Cut only woody ends off spears, leaving remainder whole. Trick to cutting: Slightly press sharp knife along spear until it is tough. Cut off there. The woody pieces can be used to make in veggie broth if desired.
If using zucchini or squash:
Leave skins on. Slice in diagonal pieces, about 2 inches long; or slice lengthwise in 1/4" thick pieces.
If using green beans: Keep whole; trim off stem.
Place on a sheet to carry to grill.
Brush generously with oil.
Sprinkle with desired
flavorings, as suggested above.
When grill is at desired temperature, place veggies on using tongs.
Watch carefully to prevent burning or overcooking. When grilled to preference on once side, turn over to finish other side.
Asparagus cooks very fast and is best served a bit crunchy.
Zucchini and squash should be barely tender.
Remove from grill and serve immediately. They may be served plain, with fresh lemon or lime (F) slices to squeeze juice over, or your favorite condiment.
For years I’ve watched my best friend make wonderful sauerkraut the old-fashioned way, while mine molded and/or turned to yuck. Then a neighbor woman introduced me to this recipe, using sugar. I use honey instead; it has never failed me.
FOOD CATEGORY
|
INGREDIENTS |
---|---|
1 head green cabbage |
|
salt to taste |
|
H or S |
1 tsp. honey or sugar per pint (original recipe calls for sugar) |
boiling drinking water |
Heat canning jars in oven at 150 degrees until
ready to use.* Fill a saucepan with water, add canning
lids and bring to just below boiling temperature.
Remove any discolored outer leaves and core of
cabbage. Finely chop and place in a big bowl. Add
salt according to personal taste, remembering that
the salt is required for breaking down the cabbage.
Fill pint or quart jars about ¾ full with cabbage.
Spoon honey or sugar on top.
Fill jars with boiling
water, leaving space at top.
Seal with lids, screw
on caps.
Turn jars upside down and let set until
cool.**
Store jars (keep caps on!) until cabbage
turns to kraut or until ready to use. The juice
may ooze a little, at first, from the jars during
the fermenting process.
*This is how I prepare my jars when canning anything.
**A trick I learned to ensure a good seal of lid
to jar.
Per Serving:
FOOD CATEGORY
|
INGREDIENTS |
---|---|
D | 1 Tbsp. butter |
F | 2 Tbsp. olive oil |
1 medium sized green tomato, sliced 1/8-inch thick |
|
1 clove garlic, minced |
|
Garlic/Onion Grouping | ¼ medium-sized sweet onion, thinly sliced or chopped |
Peppers | 1 small sweet red pepper, seeded and chopped |
1 large mushroom, sliced |
|
2 Tbsp. fresh basil, finely chopped |
|
¼ tsp. exotic peppercorn mix, ground |
|
G,H | 2 Tbsp. homemade catsup (see TOMATO CATSUP in Recipes) |
G | 1 Tbsp. raw sesame seeds |
Salt, to taste |
Place butter in medium sized skillet and heat to medium. Clarify the butter.*
Add the olive oil and heat, still on medium.
Add all the other ingredients except for the catsup and sesame seeds.
Sauté until the tomatoes are soft, turning the mixture often to keep from burning.
Stir in catsup evenly.
To serve:
Remove from heat to serving plate or platter.
Salt, to taste.
Sprinkle sesame seeds over the top.
Serve immediately, while hot.
* To clarify the butter: As soon as the butter is melted, skim off the fat on top with a spoon, leaving just the clear oil.
Substitution suggestions:
Omit butter and increase oil by 1 Tbsp.
Replace olive oil with sunflower (G) or safflower oil (N).
Omit tomato catsup.
Omit sesame seeds, or replace with raw coarsely ground sunflower seeds (G).
REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.
FOOD CATEGORY
|
INGREDIENTS |
---|---|
1 quart boiling water |
|
1 large yucca root |
|
D | 4 Tbsp. butter |
G | 4 Tbsp. flour |
D | 2 cups milk or part half and half |
D | 1 cup cheese |
F | 2 Tbsp. olive oil |
Garlic/Onion Grouping |
¼ cup green onions, chopped |
M | Kielbasa Sausage, sliced in 1/4" thickness (optional) |
Garlic/Onion Grouping |
1 clove garlic, finely diced |
Peel the yucca root and cut into
slices ¼ inch thick. Drop in boiling water and
cook just till tender. Meanwhile, prepare cheese sauce.
Cheese Sauce:
Melt butter in saucepan, clarify by
skimming the fat from the top, leaving the clear
“oil.”
Add flour and stir to make a “roux.”
Slowly
add about ¼ cup of the milk, stirring constantly.
Continue to slowly add the remainder of the milk, along with the cheese,
stirring until thickened.
Pre-heat oven to 350 degrees.
Put olive oil in a 9x12 glass baking dish.
Add
onion, sausage (optional) and garlic.
Put in oven and heat
until “frying.”
Add yucca, making sure everything
is spread evenly in dish.
Pour cheese sauce over
yucca mixture.
Bake until browned on top, about
15 minutes.
Note: Potato may be substituted
for yucca.
There are several varieties of kale ~ red and green, flat leaf and curley. I like to mix at least 2 together.
THIS CAN BE MADE FOOD INTOLERANCE FREE!
FOOD CATEGORY
|
INGREDIENTS |
---|---|
Garlic/Onion Grouping |
1/2 sweet onion, thinly sliced |
Garlic/Onion Grouping | 2 cloves garlic, minced |
1 lb. kale, cut in shreds | |
F or F,D or N |
1/4 cup olive oil or olive oil and butter or safflower oil |
H or C or N |
1 Tbsp. honey or agave or maple syrup |
G |
1/4 cup rice vinegar |
salt to taste |
Prepare kale, garlic, and onions.
Heat preferably cast iron skillet to medium high.
If using butter, add first; clarify by removing the solids with a spoon.
Add oil.
Add onions and saute for around 30 seconds, stirring.
Stir in garlic and cook just to coat with oil but not brown.
Add kale and stir to mix well with onions and garlic.
Mix in sweetener.
Immediately add vinegar, turn off burner, and keep stirring just until everything is mixed well and soft.
Remove from heat, salt if desired, and serve immediately.
Yield: Approximately 4 servings.
VARIATION: If desired, add couple drops Eden Hot Pepper Sesame Oil (G) with the sweetener.
So easy to make, so delicious, and neutral!
FOOD CATEGORY
|
INGREDIENTS |
---|---|
1 spaghetti squash |
|
Garlic/Onion Grouping |
1 large clove garlic |
water to steam vegetables |
Cut squash in half lengthwise. Scoop out seeds.
Peel garlic, smash with the side of a knife, mince.
Place garlic, then squash halves upside down in steamer.
Bring to boil and steam until tender when tested with a fork, approximately 15 minutes.
Carefully remove squash from steamer, including the garlic. Scoop the meat from the shell on platter, mixing with the garlic.
Salt, add butter (D), olive oil (F) or choice of topping, such as pasta sauce, and serve immediately.
Yield: 3-4 servings.
This is a simple way to make a vegetarian variation of this popular dish.
Remember to use organic ingredients whenever possible!
FOOD CATEGORY
|
INGREDIENTS |
---|---|
Peppers | 2 medium size green bell peppers |
G | 1/2 cup brown rice (preferable basmati) |
G | 1/2 cup quinoa |
Garlic/Onion Grouping | 1/2 cup yellow onion, diced |
Garlic/Onion Grouping | 1-2 large cloves garlic, minced |
1 Tbsp. sweet basil |
|
salt to taste |
|
D or N |
2 Tbsp. butter or safflower oil |
2 cups water |
|
1 cup carrots, cut in thin strips (julienne style) |
Prepare bell peppers by cutting tops off as close to stem as possible. Scoop out seeds and discard. Chop pepper around the stem and add to rice and quinoa in saucepan.
Place rice, quinoa, onion, garlic, sweet basil, salt, and butter into saucepan.
Add
water.
Place the whole peppers
on top, upside down.
Bring to a boil uncovered, then
turn down to simmer and cover. Cook approximately 25 minutes, or until water is absorbed and grains are tender. If necessary to cook longer, add a little more water.
Preheat oven to 375 degrees.
Grease a baking dish.
Remove peppers from saucepan, careful not to break apart. Place in baking dish right side up.
Fill peppers with grain mixture. Scoop remaining grains around the peppers. This will help keep the peppers in place and serve a a delicious side dish.
Place the carrot strips around the sides of grains.
Bake for approximately 15 minutes, until the carrots are tender. Everything else will be ready when the carrots are.
Serve immediately.
Yield:
2 servings
1 medium squash per person
Slice squash at a slant in ¼ inch slices.
PARBOILED: Place enough water in a saucepan to about one inch deep. Add 1 Tbsp. fresh chopped cilantro to water. Bring to a boil. Add squash, cover and boil for 5 minutes. Remove squash from water and serve in serving bowl or individual plates immediately. Add a pat of butter or sprinkle with olive oil. Sprinkle with raw sesame or sunflower seeds, if desired. Salt to taste.
STEAMED: Follow directions above, placing vegetables in steamer instead.
Variation: Add: |
---|
SAUTEED:
Per person:
FOOD CATEGORY
|
INGREDIENTS |
---|---|
F or G or N |
2 Tbsp. olive oil or sunflower oil or peanut or safflower oil |
1 medium squash, sliced in 1/4 inch slanted slices |
|
Garlic/Onion Grouping | 1 tsp. fresh minced garlic |
Garlic/Onion Grouping | 1 Tbsp. green onion or chives |
Lavender > |
1 tsp. cilantro or ½ tsp. oregano and ½ tsp. rosemary, finely chopped |
salt, to taste |
Place the oil in a medium size cast iron
skillet. Heat to medium high, then
add squash. Stir to coat with oil.
Add remaining ingredients and stir well to evenly distribute seasonings.
Let squash cook on one side for about 3 minutes.
Flip over and sauté for another 3 minutes or so.
With a spatula remove and salt, to taste.
Serve immediately.
OPTION 2: After turning squash
and sautéing for 1 minute, pour just enough rice
mirin (G) over squash to coat.
Cook another minute,
then turn heat off, keeping pan on burner for another
minute or until rice mirin begins to carmelize.
Remove from pan. Serve immediately.
Yuca (different from yucca) root, also known as Manioc, Tapioca, and Cassava, is an excellent
substitute for potatoes. They may be boiled, steamed,
roasted, French-fried, hash-browned, etc. Use the
same way in recipes that call for potatoes.
Using a vegetable peeler, remove the hard skins.
If boiling, steaming or roasting: remove the inner
core. Sometimes it will just pull out, otherwise
cut it off. It has a woody, undesirable texture.
If French-frying, it is not necessary to remove core.
This refreshing recipe, perfect for the summer season when squash is in fresh abundance, may be varied to suit your mood and taste. Vary the herbs and spices (add sweet basil, oregano, rosemary, etc); add/omit sweet onion or garlic; add fresh minced sweet red or hot pepper, celery ~ you get the picture! The following is very simple. Remember to substitute oil and vinegar if necessary.
FOOD CATEGORY
|
INGREDIENTS |
---|---|
1 medium zucchini or equivalent (i.e. 2 small) |
|
Garlic/Onion Grouping |
1/4 cup finely minced leek or sweet onion |
Garlic/Onion Grouping |
1 clove garlic, finely minced |
1 Tbsp. finely minced fresh flat (Italian) parsley |
|
sea salt and ground peppercorn medley (includes pink or red and green corns and coriander) to taste |
|
F |
1/4 cup olive oil |
F |
2 Tbsp. coconut vinegar |
F |
few drops lemon or lime juice |
Prepare zucchini: Wash, drain, slice very thinly - approximately 1/8 inch. Place in a mixing bowl.
Add minced leek, garlic, parsley,
salt and pepper. Mix well.
Add oil, vinegar, and lemon juice.
Mix well, making sure everything is well coated.
Sit aside on counter for an hour before serving. If serving later, after sitting out for the hour, place in refrigerator. Take out 15 minutes before ready to serve.
Yield: 2 servings as a side dish.
Raw Zucchini Marinated
TOGETHER WE ACHIEVE...
GREAT HEALTH - GREAT LIFE!
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