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100_1511Our family has a new favorite salad this summer. We serve it over lettuce greens from our garden, and it uses scallions from the garden as well. We based it on a version sold in the Whole Foods Deli, modifying in more to our family preferences.

2 c uncooked pearl couscous (also called Israeli couscous)
Salt
4 T olive oil
Clove garlic, minced
2 T white wine vinegar
Zest from one orange
Juice from 1/2 orange
2 T honey or agave syrup
1 t turmeric
1 t thyme
1 t tarragon
1/2 ground black pepper
1 c dried cranberries
1 c raw pecan pieces
6 scallions, chopped

Cook the couscous according to package directions, salting to taste. Saute the garlic in 1 T olive oil and toss into the couscous.

While the couscous cools, in a large bowl whisk together the remaining oil, white wine vinegar, orange zest and juice, honey or agave syrup, turmeric, thyme, tarragon and black pepper. When the couscous has cooled, add it and the cranberries, pecan pieces and chopped scallions. Toss together, and refrigerate until serving.

You can serve immediately, but I think it tastes best when the flavors have blended together overnight.

My grandsons, age 2 and 5, are big fans of these tasty not-so-sweet cookies, made with zucchini from my garden. Last summer, I froze grated zucchini in dozens of 2-cup batches so that we could enjoy these through the winter.

Cream together:
1 c butter, softened
2 c sugar

Beat in:
2 eggs
2 c grated zucchini
Grated orange peel from one organic orange

Combine the following dry ingredients:
3 c all-purpose flour
1 c whole wheat flour (I use white)
1 T baking powder
1 T cardamom
1 T anise seed
1 t salt

Gradually add the dry ingredient mixture to the creamed mixture and mix thoroughly. Drop by even tablespoonfuls onto baking sheet covered with parchment paper. Bake at 350° for 10 to twelve minutes, until lightly browned. Cool on wire racks.

101_1088
Two-year-old Zaven loves Ema’s zucchini drop cookies.

A friend asked me for this recipe today, and it occurred to me that my garden blog might be the proper place to share it, since it uses veggies that I often grow. And since it’s January and not much else is going on in the garden.

1 medium cabbage, finely chopped
5 green onions
2-3 large carrots, cleaned and cut into matchstick pieces
Break up noodles from two packages of Ramen Noodles and sprinkle over vegetable mixture. (Save bouillon for dressing.)

Toss together above ingredients in large mixing bowl.

Toast 2 T sesame seeds in nonstick skillet over medium heat. Sprinkle over vegetables. Toast 1/2 c slivered almonds, also in nonstick skillet over medium heat, and sprinkle over vegetables.

Mix together dressing ingredients:
1/4 c sugar or equivalent sweetener
1/3 c olive oil
1/3 c sesame oil
1/3 c rice vinegar
1 t black pepper
2 pkgs. bouillon from Ramen noodles or equivalent vegetable bouillon, if desired.

Pour dressing over vegetable mixture and toss. Cover and refrigerate. This slaw tastes best if allowed to chill several hours before serving.

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