Cucumber salad with mustard dressing From The New German Cookbook. | © 1993 By Jean Anderson and Hedy Würz, HarperCollins Publishers Servings: Makes 6 to 8 servings 1 cup half-and-half 1/2 cup plain low-fat yogurt 2 tablespoons Dijon mustard 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup moderately finely snipped fresh dill [...]

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Green Bean and Whole-Grain Penne Salad Makes 16 side dish servings (potluck size) Modify if needed From Sunset Magazine, July 2008, pg. 98. Notes: ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving. The [...]

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Tzatziki What makes this cucumber salad special is Greek-style yogurt – thick, tangy, delicious. It isn’t always easy to find—but sour cream makes a reasonable substitute. This is the perfect dish to accompany any grilled foods, but especially grilled vegetables, such as eggplant, and grilled lamb. Stuff the grilled food into pita pockets and top [...]

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Using Garlic, The Art of Simple Food by Alice Waters Roasted Garlic This is best when made with firm, fresh heads of garlic that have not begun to sprout. Peel away only the outer dry papery skin of each head of garlic, but don’t separate the cloves from the head. Arrange the heads of garlic [...]

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Spiced Raita from Farmer John’s Cookbook Traditionally used as a cooling complement to spicy Indian foods, Raita also makes a refreshing dip or sauce for raw or cooked vegetables. This recipe calls for whole cumin and whole coriander seeds, freshly toasted and ground. If you use preground spices, your raita will be lovely. However, if [...]

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Kohlrabi Hash Browns This makes a fabulous and unique bed for serving just about any meat, or try it with eggs instead of traditional potato hash browns. It’s great as a side dish with a dollop of sour cream or yogurt. Serves 4 to 5 -from Farmer John’s Cookbook: The Real Dirt on Vegetables 1 [...]

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Broccoli Broccoli not only ranks number one in nutrient content, it is also the easiest vegetable of all to prepare. Cut into flowerets and steam about 5 minutes or until broccoli has turned a bright green and is just tender. Transfer to a heated serving dish, top with a generous pat of butter and keep [...]

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Beets Remove leaves, wash and place in a heavy pan. Meanwhile, cut stems off the beets. There are two ways of cooking them. One is to cover with water and boil until tender. The other is to bake in a 250 degree oven for 1-2 hours or so until tender. The latter method is preferable [...]

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Serves 4 8 cups leaf lettuce, mixed greens (stems removed, torn into bite-sized pieces) Combine with selected toppings below. Pour half of selected dressing over salad just before serving, then more as needed. Topping options: 2 green onions (chopped) 1 small red onion (cut into thin rings) 1 cup bean sprouts or radishes 1 cup [...]

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Yields one loaf 1 cup flour ½ cup whole wheat flour 1 ¼ cups strawberries (mashed) ¾ cups sugar 2/3 cup oil 2 eggs 2 teaspoons ground cinnamon ½ teaspoon salt ½ teaspoon baking soda Mix together in a large bowl, stirring until just combined. Pour into greased 8-inch loaf pan and bake in preheated [...]

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