From the March 11 co-op newsletter, courtesy of Mary Duman:
Ingredients:
- 1 bunch Swiss chard (chopped into thin strips)
- 1 red bell pepper (thinly sliced)
- 1/4 head red cabbage (grated)
- 2 carrots (shaved into strips with peeler)
- 2 T sesame seeds
Dressing:
- 3 T sesame oil
- 4 T soy sauce (tamari, or nama shoyu)
- 4 T rice Vinegar
- 1/4 tsp grated fresh ginger (store it in the freezer and it lasts forever)
- 2 cloves garlic
- 1 T agave syrup (or dissolve honey in a little warm water)
- Optional: A little grated lemon peel, orange peel, or fresh o.j.
Instructions:
- Toss together all the veggies.
- Mix dressing ingredients together in a jar.
- Pour over salad and top with sesame seeds.
- Let salad marinate for at least one hour.
Advertisements
August 28, 2015 at 2:23 pm
Eggplant Dip (Baba Ghanoush)
Yield: Makes 10 servings
EPICURIOUS | SEPTEMBER 2012
BY CHEF DAVID KAMEN THE CULINARY INSTITUTE OF AMERICA
Ingredients
• 2 to 3 medium eggplants (about 3 pounds total)
• 2 to 3 tablespoons olive oil
• 1/3 cup tahini
• 2 cloves garlic, peeled and crushed
• Juice of 2 lemons (about 1/2 cup)
• Kosher salt and freshly ground black pepper
Preparation
1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
4. Adjust the seasoning with salt and pepper to taste and serve.