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Recipe Collection #2


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Chickweed Purslane Salad
3 cups purslane, chopped
1/2 red or white onion
1 hard-boiled egg, sliced
1 cup chickweed
1/2 cup amaranth leaves
1 ripe avocado
1/4 cup mild cheddar cheese or smoked provolone cheese, shredded
1 teaspoon garlic salt
Juice of 1/2 lemon

Chop the purslane, chickweed, amaranth, and onion into bite sized bits. Add the avocado, peeled and diced. Add one hard-boiled egg, sliced. Mix in the shredded cheese. Squeeze the lemon over the salad, add the garlic salt, and mix well. If you like you can one tablespoon of mayonnaise to this salad.


Cold Cucumber & Mint Soup
3 small cucumbers, peeled
1/3 cup chopped chives
1/3 cup mint leaves
2 large cloves, peeled and mashed
1 cup chicken broth
˝ teaspoon salt
1 teaspoon white wine vinegar
freshly ground pepper
1 Anaheim chile pepper
16 ounces of plain yogurt

Put all the ingredients into a food processor or blender. Process until smooth.
Whisk in the yogurt. Chill thoroughly and serve with choice of toppings like:
Chopped tomatoes, chive blossoms, minced arugula and croutons.
Yield: 4 servings

Dandelion, Bacon & Avocado Salad
3 cups of dandelion greens
4 ounces of very lean bacon, diced
2 cloves of peeled mashed garlic
2 ripe avocados
2 tablespoons of olive oil
2 slices of French bread cut into cubes
lemon juice
1/4 cup of purslane
4 tablespoons of hazelnut oil
2 tablespoons of rice vinegar
1 teaspoon of dry mustard
1 teaspoon of salt (optional)

Peel and remove pits from avocados. Cut into chunks, sprinkle lightly with lemon juice tossing to coat.
Heat up the olive oil in a fry pan then fry bacon till crisp. Drain bacon on a paper towel.
Fry the garlic and bread cubes in remaining oil until bread is golden. Drain the bread on paper towel, discarding the garlic.
Mix all the ingredients in a bowl.
Make the dressing: Whisk the vinegar, mustard, salt and hazelnut oil together till creamy in consistency.
Drizzle over the salad, toss lightly and serve.
Yield: 4 large salads

Dried Tomatoes in Oil
5 lbs. ripe, firm plum type tomatoes
2 cups extra virgin olive oil
4 sprigs of fresh rosemary
2 teaspoons minced garlic
1/4 cup of basil leaves (lemon basil is very good in this)

Dip the tomatoes into boiling water which loosens the skins. Immediately plunge them into ice cold water.
Peel, slice 1/2 inch thick. Dry in food dehydrator (or your choice of methods) till they are leathery but not crisp.
Combine the olive oil with rosemary, basil leaves and spices. Pour into a sterile quart jar.
Pack the jars of oil with the tomatoes till they are full up to the brim. Seal tightly and store in the refrigerator.

Horseradish Herbal Vinegar
grind 1tablespoon each of the following:
wild allspice
sweet flag roots
sassafras bark
young tansy leaves
bayberry leaves
1 teaspoon wild garlic, minced
1 teaspoon horseradish, grated
1 quart of cider vinegar

Bring the vinegar just to a boil in a saucepan.
Add all the herbs to the vinegar, reduce heat and simmer for 10 minutes, stirring gently a few times.
Take the pan off the heat, cover and allow to cool to room temperature.
Put in a glass container, cover and let stand for 2 weeks in a warm place.
Stir and strain into a sterile bottle. Label and store in a dark place.

Minty Peach and Pepper Relish
A refreshing side dish!
2 good sized ripe peaches
1 tablespoon fresh spearmint, chopped
2 tablespoons good, fruity olive oil
2 tablespoons of fresh lemon basil, chopped
2 cloves garlic, minced
1/2 cup roasted sweet Italian peppers, cut into 1/2 inch pieces
1 tablespoon apple cider vinegar  

Cut the peaches in half and remove the pits. Fire up the grill. Combine olive oil, lemon basil, mint and garlic. Rub the cut side of peaches with half of the oil/spice mixture. Grill the peaches 2 minutes or so with their cut side down just until they have a golden color. Put them on a rack to cool.
Chop the cooled peaches and combine with the peppers, cider  vinegar and remaining oil mixture in a bowl. Season with salt and pepper to taste. Toss and serve.

Pickled Green Tomatoes
Hey home canners: This is a wonderful way to preserve all your green tomatoes before the first frost turns them to mush. A real treat in the middle of winter when you are planning next season's garden.
9 or so lbs. green tomatoes
2 cups thinly sliced red & white onions
!/2 cup celery sliced 1/4 inch thick crosswise
1/4 cup canning salt
2 cups brown sugar
4 cups white vinegar (5% acidity)
1 tablespoon each mustard seed, allspice, celery seed and whole cloves

Wash and slice tomatoes 1/4 inch thick. Layer them in a glass bowl with the onions, sprinkling with the salt as you add layers. Let this stand at room temp for 4 to 6 hours. Then drain well.
Heat the vinegar and stir until completely dissolved. Put the mustard seed, allspice, celery seed, and cloves in a square of cheesecloth tying up the top. Add to the vinegar with tomatoes and onions. If necessary add just enough water to cover the ingredients. Bring to boil and simmer 30 minutes, stirring occasionally to prevent burning and sticking. Tomatoes will be tender and transparent when properly cooked. Remove the spices and proceed to canning.

Fill sterile jars and cover with hot pickling solution, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process in a boiling water bath: Pints - 15 minutes at 6,000 feet or below, 20 minutes above 6,000 feet; Quarts - 20 minutes at 6,000 feet or below, 25 minutes above 6,000 feet.
Note: Letting the pickles mellow for a few weeks vastly improves the flavor...if you can resist.
Yield: approximately 7 pints

Pinto Bean Fudge
No kidding: this is a delicious protein packed, low fat candy recipe!
1 cup cooked pinto beans
3/4 cup cocoa
1/2 cup of melted margarine
1 tablespoon of vanilla
2 lbs. powdered sugar
4 ounces of chopped pecans or walnuts

Mash the beans. Mix them with the margarine, cocoa and vanilla. Stir in the sugar and pecans.
Butter a 9 X 13 inch pan and spread the bean mixture in this. Put into the refrigerator and chill thoroughly.
Cut into squares, serve.

Plum & Peach Salsa
Here is a delicious and different use for peaches and plums. It is addictive!
2 cups unpeeled fresh peaches, diced
1 cup peeled peaches cut in 1/4" dice
1 cup ripe plums cut in 1/4" dice
2 Anaheim chiles roughly chopped
1/4 cup minced Spanish onion
1 cup chicken broth
1 Tablespoon fresh cilantro leaves, minced
1 Tablespoon lime juice
2 Tablespoons sugar

Put the unpeeled peaches, onion, chiles, and chicken broth in a small saucepan. Simmer for 10 minutes.
Put the warm mixture into food processor and puree.
Put into a glass bowl, allow to cool and add the remaining peaches, lime juice, plums and sugar, mixing gently.
Let the flavors mellow overnight in the refrigerator.
Salt and pepper to taste. Serve with tortilla chips and grilled chicken. Beer in chilled glasses for beverage.
Yield: 4 cups salsa

Spicy Vinegar Marinade
Here is a tasty sauce using apple cider vinegar that miracle liquid with all its wonderful uses and properties.
1/2 teaspoons garlic powder
1teaspoon sea salt
1tablespoon Worcestershire sauce
2 teaspoons powdered red pepper
2 cups pure apple cider vinegar
4 ounces  oil
2 tablespoons soy sauce
2 teaspoons hot sauce

Combine all ingredients in a 32 ounce bowl. Stirring until well blended.
Pour over meat or poultry setting one cup of vinegar sauce set aside for basting. Let marinate for 3 hours.
Grill meat basting with reserved sauce.
For an eclectic salad try dressing shredded Napa cabbage with some of the vinegar marinade!

Stuffed Savory Tomatoes
12 tomatoes, ripe but firm
1/4 cup olive oil
2 onions, chopped
4 cloves garlic, crushed
1/2 cup pine nuts or slivered almonds
1/2 cup finely chopped cilantro leaves
19 oz (540 mL) can chickpeas, drained
2 tbsp butter
1-1/2 tsp salt + more to taste
1/2 tsp pepper + more to taste
1/2 tsp each: ground cumin, ground allspice
1/4 tsp cayenne pepper

Cut off tomato tops; scoop out pulp with spoon. Reserve tops and pulp.
Heat oil in skillet over medium. Cook onions until they begin to brown, about 10 minutes. Add garlic, pine nuts or almonds and cilantro. Cook 3 minutes. Remove from heat, then stir in chickpeas, butter, 1-1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, allspice and cayenne.
Stuff mixture into tomatoes; replace tops. Place tomatoes side-by- side in casserole dish.
Season tomato pulp with salt and pepper. Pour between tomatoes. Cover and bake in preheated 350F oven 1 hour or until tomatoes are cooked.
Serve hot with juice spooned on top.
Makes 12

Sweet Pepper Slaw
A different, colofful and tasty slaw to make when your peppers are coming on!
1 each large sweet red, green and yellow peppers
1 tablespoon Dijon mustard
1/4 teaspoon celery seeds
1/2 teaspoon salt or to taste
1/4 teaspoon coarse rind black pepper
1/2 cup apple cider vinegar
2 cups packed shredded cabbage
1/2 cup vegetable oil

Quarter and remove seeds from peppers. Slice into very thin strips.
Using a medium size bowl combine the the cabbage and peppers.
Using a large jar with a tight fitting lid combine vinegar, mustard, oil, sugar, pepper,
celery seeds and salt. Shake it up with vigor to blend thoroughly. Pour over the pepper
cabbage mixture. Cover and refrigerate for a few hours.
Toss and serve.

Sunchoke, Purslane & Radish Salad
For best results with sunchokes dig up only what you will use the same day, they do not keep well.
2 tablespoons lemon juice
1 bunch of radishes
2 cups of purslane leaves
8 ounces of Jerusalem artichokes
White wine vinegar (rice vinegar is tasty for this too)
1 tablespoon brown sugar
Butter lettuce leaves
Chive blossoms and calendula petals

Scrub the chokes and slice thinly. Out in a bowl with enough water and the lemon juice to cover them.
Scrub the radishes and put them in a bowl of ice water.
Toss the purslane with vinegar and brown sugar. Drain and slice the radishes. Drain and pat dry the chokes.
Combine the radishes, chokes and purslane tossing gently to mix.
Serve on plates lined with butter lettuce leaves.
Garnish with chive blossoms and calendula petals.

Wild Green Sauce

2 cups of the following mixed fresh greens
!/4 cup of chives
1/4 cup of sorrel
1/4 cup of lambs quarter (tender leaves only)
1/2 cup of dandelion leaves
1/4 cup of nasturtium leaves
1 peeled shallot
8 ounces of plain yogurt
4 ounces of small curd cottage cheese
1/4 teaspoon each of salt and white pepper
1/2 teaspoon sugar
1 tablespoon of white wine vinegar
Nasturtium and chive blossoms for garnish

Combine all the ingredients except yogurt in a food processor and process to desired consistency. Whisk in the yogurt. Serve immediately or put into a plastic container and refrigerate. Will keep for 3 to 4 days.

Use in a cold or hot pasta salad, grilled salmon or on baked potatoes. Whatever sounds good to you. This is a versatile concoction to experiment with. Enjoy!

Update: 02/24/15



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