Submitted by Victoria T. The arugula adds a slightly bitter, peppery taste—for a milder flavor, use spinach instead. Serve with wedges of fresh tomato tossed with vinegar, olive oil, basil and freshly ground pepper. Ingredients
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Submitted by Kate S.
Ingredients: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon cumin (or more, to taste) 1/2 cup sugar (or less) 1/2 teaspoon salt fresh ground black pepper 2 eggs, beaten 1 cup milk 1/4 cup butter, melted 2 cups grated zucchini 1 1/2 cups fresh corn, kernels cut from cob 1 cup finely shredded Cheddar cheese oil for frying Directions:
(Notes: I have used leftover corn instead of fresh every time, and we still love these. I have also fried them more like pancakes, and baked them in the oven - two separate makings - and both were good; you just have to check the inside periodically for done-ness. When fried, we have not enjoyed them as much as leftovers. Finally, these benefit from a LIGHT sprinkle of salt when they come off the griddle). Submitted by Kate S.
Ingredients: 1 1/4 cups white sugar 1/2 cup vegetable oil 3 eggs 2 teaspoons lemon zest 1/4 cup fresh lemon juice 2 cups grated zucchini 2 cups all-purpose flour 1/4 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1/3 cup confectioners' sugar for decoration Directions: In covered pot, boil the beets in plenty of water until tender, 40-60 minutes. Meanwhile, in a separate pot, boil the potatoes in lightly salted water for about 20 minutes, just until soft. Drain the potatoes and set aside to cool. When the beets are easily pierced with a sharp knife, drain them and plunge them in cold water. When they have cooled enough to handle, peel and chop them into bite-sized pieces. In a serving bowl, mix together the beets, potatoes, red onions or scallions, yogurt, dill, vinegar, pickles, and if using, the horseradish and sugar. Add salt and pepper to taste and chill or at least 30 minutes. Submitted by Kate S.
Ingredients: 1/2 cup vegetable oil 1 1/2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups grated zucchini 1/2 cup chopped walnuts or chocolate chips (optional) In covered pot, boil the beets in plenty of water until tender, 40-60 minutes. Meanwhile, in a separate pot, boil the potatoes in lightly salted water for about 20 minutes, just until soft. Drain the potatoes and set aside to cool. When the beets are easily pierced with a sharp knife, drain them and plunge them in cold water. When they have cooled enough to handle, peel and chop them into bite-sized pieces. In a serving bowl, mix together the beets, potatoes, red onions or scallions, yogurt, dill, vinegar, pickles, and if using, the horseradish and sugar. Add salt and pepper to taste and chill or at least 30 minutes. Submitted by Kate S.
Ingredients: 3 cups zucchini, diced 1 onion, chopped (or green onions) 4 eggs, beaten 1 cup buttermilk baking mix (Bis-quick) 1/2 cup vegetable oil 1 cup grated Parmesan cheese (or ~3/4 c. feta) 1/2 teaspoon dried marjoram (to make it taste like above, 1T fresh mint instead) ground black pepper to taste Directions:
Submitted by Kate S.
Ingredients: 4 eggs, separated 4 c. shredded zucchini 1 c. finely crumbled feta cheese (or whatever sharp cheese you have on hand - cheddar, pepper jack, etc.) 1/2 c. finely chopped green onions 1 T. fresh mint (this is KEY) 1/2 t. salt black pepper to taste 1/2 c. all-purpose flour Oil for frying Directions: Combine everything except egg whites and oil. Mix well. Beat egg whites until stiff. Fold into batter mixture. Heat oil until very hot. Drop about 1/8 cup batter for each pancake (2" - 3" pancakes cook the best). Flatten a little. Cook on both sides until golden. Serve with sour cream, yoghurt, or just plain. (Notes: I have also made this without beating the whites separately. More convenient; not as "light and fluffy".) Submitted by Kathryn W.
Ingredients: 4 medium beets, scrubbed and leaf stems trimmed to 1 inch 5 potatoes, peeled and cubed 1/2 cup minced red onions or scallions 1 cup nonfat yogurt 1/4 cup chopped fresh dill 2 teaspoons cider vinegar 2 small dill pickles, chopped (about 1/2 cup) salt and ground black pepper to taste Recipe also has two optional ingredients that I have never used: 2 teaspoons prepared horseradish (optional) 1 teaspoon sugar (optional) Directions: In covered pot, boil the beets in plenty of water until tender, 40-60 minutes. Meanwhile, in a separate pot, boil the potatoes in lightly salted water for about 20 minutes, just until soft. Drain the potatoes and set aside to cool. When the beets are easily pierced with a sharp knife, drain them and plunge them in cold water. When they have cooled enough to handle, peel and chop them into bite-sized pieces. In a serving bowl, mix together the beets, potatoes, red onions or scallions, yogurt, dill, vinegar, pickles, and if using, the horseradish and sugar. Add salt and pepper to taste and chill or at least 30 minutes. Taken from Moosewood Restaurant Low-Fat Favorites Submitted by Kimberly
The truth is, I appreciate radishes for their swift growing cycle and brilliant colors, but I just don't care for eating them. But I love pickles! If you do too, here's the easiest pickled radishes this side of the Mississippi. It takes 10 minutes to make a batch, including slicing. Ingredients: 1 clean pint jar with lid 1 1/2 c. radishes, cut into small slices or chunks 1 c. rice vinegar (other types might work too) 1/2 c. sugar (could probably cut back a bit, the radishes are pretty sweet in the end) 1 1/2 tsp. salt (it says kosher) 1 tsp pickling spice (I buy mine bulk at the co-op and that's real cheap, but I'm sure you can get it elsewhere, and definitely at Penzey's in the Strip) Directions:
If anyone has a recipe that doesn't use this much sugar, please share. it seems like a whole lot just for that pint jar, and the radishes are pretty sweet. Submitted by Emily
makes about 4 cups Ingredients: - a few large handfuls of radish greens (about 12 oz or so) - 2-3 Tablespoons butter - 3 medium potatoes, peeled and quartered - salt - pepper - chicken or vegetable stock (about 3 cups) - sour cream (for serving) Directions:
Submitted by Jen Ingredients: 1 cup quinoa Juice 2 lemons 7 tablespoons extra virgin olive oil Salt, to taste 1 can chickpeas, drained 3 large handfuls fresh parsley, chopped 1 tablespoon dried mint. Directions:
Serves 6 Adapted from this recipe on Nirvana's Kitchen, who adapted it from Arabesque: A Taste of Morocco, Turkey and Lebanon by Claudia Roden. |
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