Green Zebra, Big Rainbow, Brandywine
Shaved Asparagus Pizza
mozzarella cheese
romano cheese
olive oil
salt & pepper
Warm Potato Salad – Jacque Pepin
1 1/2 lbs cooked potatoes
1/4 c. mayonnaise
1.5 tbsp dijon mustard
2 tsp white wine or rice wine vinegar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp worcestershire sauce
finely chopped red onion to taste
finely chopped celery to taste
A few springs parsley minced
2 hard boiled eggs, chopped
Peel and chopped potatoes (yukon gold are best), cook till barely tender. Drain.
Mix mayo, vinegar, salt, pepper, mustard, worcestershire in serving bowl. Add potatoes and egg mix gently, add parsley and serve.
Multigrain Bread Makes two 9 by 5-inch loaves
Don’t confuse 7-grain hot cereal mix with boxed, cold breakfast cereals that may also be labeled “7-grain.” Our favorite brands of 7-grain mix are Bob’s Red Mill and Arrowhead Mills. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days; wrap with an additional layer of aluminum foil and the bread can be frozen for up to one month.
6 1/4ounces 7-grain hot cereal mix , 1 1/4 cups, (see note above)
20ounces boiling water (2 1/2 cups)
15ounces unbleached all-purpose flour (3 cups), plus extra for dusting work surface
7 1/2ounces whole wheat flour (1 1/2 cups)
4tablespoons honey
4tablespoons unsalted butter , melted and cooled slightly
2 1/2teaspoons instant yeast
1tablespoon table salt
3/4cup pumpkin seeds or sunflower seeds, (unsalted)
1/2cup old-fashioned rolled oats or quick oats
1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.
2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.
3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9 by 5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 by 9-inch rectangle; cut dough in half crosswise with knife or bench scraper. Follow illustrations 1 through 3 below to shape loaves and coat with oats; cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.) Bake until internal temperature registers 200 degrees on instant-read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.
Blueberry Frozen Yogurt
1-1/2cups whole milk
½ cups granulated sugar
4 cups fat-free vanilla yogurt
1/2 cup heavy cream
1 tsp pure vanilla extract
½ blueberries
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the yogurt, heavy cream, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Asparagus Frittata
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese
Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
Serves 4.
Couscous with Mushrooms – The Deen Brothers
2 tablespoons olive oil
2 tablespoons butter
10 ounces white mushrooms, quartered and thinly sliced
1 medium onion, finely chopped
1 1/2 cups veggie broth
3/4 teaspoon salt
1 cup uncooked couscous
1 tablespoon chopped fresh basil leaves, optional, for garnish
Heat the oil and butter in a medium saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 7 minutes. Add the onion and cook 5 minutes more.
Add the veggie broth and the salt. Bring to a boil and stir in the couscous. Immediately remove the pan from the heat, cover it, and let it stand until all the liquid is absorbed, about 5 to 10 minutes.
Uncover and fluff the couscous with a fork. Transfer to a serving bowl, garnish with the basil, if desired, and serve immediately.
Enfrijoladas (corn tortillas with black bean sauce) Salon.com (food section)
Published in: Salon.com (food section)
Publish Date: June, 2010
Ingredients
15 1/2  ounce  black beans — canned (unseasoned if possible)
1  clove  garlic — crushed
1/8 cup white onion — roughly chopped
1/2 teaspoon   dried epazote — crumbled (Epazote is a Mexican
herb that is almost inseparable from black beans in Oaxacan cooking,
and well worth procuring)
8 Â Â Â or 9 corn tortillas
1/8 cup neutral oil — such as canola
Salt to taste
Instructions
For garnishes: thinly sliced white onion, crumbled or shredded white
Mexican cheese (such as cotija or quesillo), chopped cilantro, avocado
slices (optional)
Heat the beans, garlic, onion, and epazote together in a saucepan over
medium heat until the garlic and onion are soft, about fifteen minutes.
Transfer bean mixture to a blender or food processor, blend until
smooth.
Return bean mixture to saucepan. Cook over medium heat, adding enough
water or broth to form a thick but pourable sauce. (It should have the
consistency of a thickish bean soup, but not be gloppy.) Taste and add
salt if needed. Transfer the sauce to a wide skillet and keep it warm
while you prep the tortillas.
Now it’s time to assemble the enfrijoladas: Heat the oil in a saute pan
over medium-high heat. Fry each tortilla for a couple of seconds on
each side to soften it. As each tortilla becomes soft and pliable,
remove it from the oil, allow all excess oil to drip off, then dip the
tortilla in the bean sauce and fold it in half. The tortilla should be
completely coated in sauce. (In Oaxaca, where the tortillas are
ginormous, they are folded into quarters, like crepes.)
You can either arrange the dipped tortillas decoratively on individual
serving plates (allowing three or four per serving as a main course) or
put them all in a common serving dish. Either way, nap them with any
extra sauce, top with any of the garnishes listed above, and serve
immediately.
15 1/2 ounce black beans — canned (unseasoned if possible)
1 clove garlic — crushed
1/8 cup white onion — roughly chopped
1/2 teaspoon dried epazote — crumbled (Epazote is a Mexican herb that is almost inseparable from black beans in Oaxacan cooking, and well worth procuring)
8 or 9 corn tortillas
1/8 cup neutral oil — such as canola
Salt to taste
For garnishes: thinly sliced white onion, crumbled or shredded white Mexican cheese (such as cotija or quesillo), Feta cheese, chopped cilantro, avocado slices
Heat the beans, garlic, onion, and epazote together in a saucepan over medium heat until the garlic and onion are soft, about fifteen minutes.
Transfer bean mixture to a blender or food processor, blend until smooth.
Return bean mixture to saucepan. Cook over medium heat, adding enough water or broth to form a thick but pourable sauce. (It should have the consistency of a thickish bean soup, but not be gloppy.) Taste and add salt if needed. Transfer the sauce to a wide skillet and keep it warm while you prep the tortillas.
Now it’s time to assemble the enfrijoladas: Heat the oil in a saute pan over medium-high heat. Fry each tortilla for a couple of seconds on each side to soften it. As each tortilla becomes soft and pliable, remove it from the oil, allow all excess oil to drip off, then dip the tortilla in the bean sauce and fold it in half. The tortilla should be completely coated in sauce. (In Oaxaca, where the tortillas are ginormous, they are folded into quarters, like crepes.) serving plates (allowing three or four per serving as a main course) or put them all in a common serving dish. Either way, nap them with any extra sauce, top with any of the garnishes listed above, and serve immediately.
You can either arrange the dipped tortillas decoratively on individual serving plates (allowing three or four per serving as a main course) or put them all in a common serving dish. Either way, nap them with any extra sauce, top with any of the garnishes listed above, and serve immediately.th any of the garnishes listed above, and serve immediately.
NOTES: I toasted the tortillas, made the sauce thick like refried beans. In the future I will add some cumin and oregano to the beans.
Brown Rice Salad with Chick Peas, Cumin and Vinaigrette
I started out making making lunch using Ina’s brown rice salad with tomatoes and basil but while the rice was cooking and after the vinaigrette was made A Pinch of Salt email arrived with Brown rice, cumin and lime vinaigrette. The following is the end result which was very tasty. I was out of cilantro (tsk tsk) but will use it next time.
1 cup brown rice
2 tsp kosher salt, divided
1/4 cup rice wine vinegar
2 teaspoons sugar
2 tablespoon good olive oil
1 tsp cumin<
1 garlic clove minced
grated rind of 1 lime
Freshly ground black pepper
2 c. diced tomates
1 can chick peas
1 jalapeno diced
¼ c. diced red onion
2-3 tbsp cilantro I substituted italian parsley
juice of one lime
Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
Whisk together the vinegar, sugar, olive oil, lime rind, cumin, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Stir gently. Add the tomatoes, chick peas, onion, jalapeno, lime juice and cilantro. Mix well and check the seasonings. Serve at room temperature.
Guacamole Salad – Ina Garten
Guacamole Salad – Ina Garten
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.