Summer Pilaf Salad with Basil

Ingredients
3 shallots (minced)
1 celery stalk (diced)
3 tbs. extra virgin olive oil
1 1/4 cups Arborio rice
1/2 cup white wine
5 cups vegetable broth
2 zucchini (diced)
sea salt & pepper
2 large tomatoes (diced)
2 tbs. basil leaves
2 tbs. parmesan cheese (shredded)

Directions:
In a large pan, heat 2 tbs. of the olive oil and sauté shallots and celery until tender. Add rice and stir until well coated. Add wine and boil for a minute or two until absorbed.

Stir in four cups of the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes.

Add remaining broth, zucchini, salt and pepper to taste, and cook for five minutes. Stir in tomatoes and remaining tbs. of olive oil.

Scatter basil leaves on top and sprinkle with parmesan cheese. Serve immediately.

Yield: serves 4

St. Patrick’s Cabbage

Ingredients

1 small head of cabbage
4 tbs. butter
3 tbs. of vegetable broth
pinch of nutmeg
1/2 tsp. flour
salt & pepper to taste

Directions

Chop the cabbage and set aside. In a large pot, melt 2 tbs. of the butter. Add cabbage and toss. Add vegetable broth and simmer until cabbage begins to wilt, about 20 minutes. Stir in the nutmeg, flour, salt, and pepper. Add remaining butter, and toss until melted. Serve hot.

Yield: serves 2-4

 


 

Veggie Enchiladas w/Tomatillo Sauce

Yield: 4-6 servings

Ingredients for Tomatillo Sauce
10-12 tomatillos (husked and rinsed)
1 jalapeño pepper (seeded and chopped)
2 cloves of garlic (chopped)
1/2 bunch of cilantro (chopped)
1 tbs. chopped mint leaves
1 tsp. salt

Directions
Place tomatillos and jalapeño in medium saucepan and cover with water. Bring to boil, reduce heat and simmer until soft, about 15minutes. Drain and pour into blender with garlic, cilantro, mint, and salt.  Blend or purée until combined. Set aside.

Ingredients for Enchiladas
2 tbs. of olive oil
2 cups of black beans (cooked)
1/2 cup of corn (fresh or frozen)
1 zucchini (sliced)
1 jalapeño (seeded and chopped)
1/4 cup of red onions (chopped)
6 tbs. of plain nonfat yogurt
12 corn tortillas
8 ounces of jack cheese (shredded)

Directions
Preheat oven to 400 degrees.
In a large saucepan, sauté onions, jalapeño, and zucchini in olive oil. Add beans and corn; and set aside.
Spread a layer of tomatillo sauce on the bottom of a glass baking dish. Make one layer of (6) tortillas, which overlap slightly. Sprinkle a thin layer of cheese over the  tortillas. Cover with bean mixture and dot with yogurt. Add another layer of tortillas. Pour tomatillo sauce on top and sprinkle with remaining cheese.
Bake until bubbling and slighty golden around edges, about 30-40 minutes.

 

 

 

 


 

Lemon Frosted Ginger Cookies

Yield: 1-2 dozen

Ingredients
1 cup of organic raw sugar
1/2 cup of butter (soft)
1 egg
3 tbs. of molasses
2 cups of flour (sifted)
1 tsp. baking soda
1 1/2 tsp. of ginger
1 tsp. of cinnamon
1/2 tsp. of nutmeg
1/4 tsp. of salt
1/2 cup of powdered sugar
2-4 tbs. of lemon juice
cooking  spray

Directions for Cookies
Preheat oven to 350 degrees.
Prepare baking sheet with cooking spray. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in eggs and molasses. Add flour, baking soda, ginger, cinnamon, nutmeg, and salt. Roll dough into small balls and place on cooking sheet. Bake 10 minutes. Set aside to cool.

Lemon Glaze Frosting - directions
In a small bowl, mix together powdered sugar and lemon juice. Spoon over cookies.

 

 

 

 


 

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