A favorite use for peppermint is as a flavoring for tabouli (recipe taken from the Vegetarian Times Cookbook, Macmillan General Reference, 1984):
3/4 Cup Boiling water
1/2 Cup Cracked wheat or bulgar
1/2 Cup Minced parsley
1/4 Cup Minced mint leaves
1/2 Cup Green onion, finely chopped
1 Tomato, diced
3 Tbs Oil
1-2 Tbs Lemon juice
1 tsp Sea salt
Pepper and allspice to taste
Pour boiling water over wheat. Let stand 20 minutes. Add parsley, mint, onion, and diced tomato. Combine other ingredients and add to mixture, tossing … [Continue reading]
Slice tomatoes about 1/2″thick. Brush with mayonnaise. Sprinkle with salt & pepper.
Mix 1/3 cup each cornmeal & flour & 2 tbsp grated parmesan. Dredge tomatoes in mixture.
Drop 2 tbsp butter on rimmed baking sheet and melt in 450-degree oven. Place tomatoes on pan. Bake about 8 mins. per side or until golden. … [Continue reading]
1 cup dried tomatoes, whole or halved
3/4 pound fresh 1-inch mozzarella balls
8 cloves garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh marjoram or oregano, chopped
2 tsp fresh parsley, chopped
1 tsp whole green peppercorns
1/2 tsp salt
1/4 tsp freshly ground black pepper
1-1/4 cup extra virgin olive oil
In a small bowl, pour 1 cup boiling water over the dried tomatoes and let sit for at least 15 minutes, or until they are soft. Drain and set aside. Remove the mozzarella balls from … [Continue reading]
6 Small kohlrabi bulbs
3 Medium carrots
1 Tbs Soy Sauce
1 Tbs Toasted sesame oil
1 Tbs Lime juice
2 Tbs Safflower oil
1 Tbs Rice wine vinegar
Peel and cut the vegetables into matchsticks.
Mix liquid ingredients together for dressing until combined. Toss vegtables with dressing and sprinkle with toasted black and regular sesame seeds.
Recipe from Organic Gardening Magazine … [Continue reading]
6 Hot peppers (the hotter the better)
2 Cups Water
1 Quart Water
1. Put hot peppers and two cups of water into a blender.
2. Mix at high speed for 1-2 minutes.
3. Pour into a container and set aside for up to one day.
4. Strain liquid through a cheese cloth.
5. Add liquid into a one quart container. Fill container to top with water.
6. Apply liberally to plants. Re-apply every week to two weeks or after a rain. … [Continue reading]
1-qt Chopped onions
1-qt Chopped cabbage (about 1 large head)
1-qt Chopped green tomatoes
18 Bell peppers, chopped (a combination of green, red, and other colors)
1/2 cup Salt
6 cups Sugar
4 cups Vinegar
2 cups Water
2 Tbs Celery seed
1-1/2 tsp Turmeric
Combine onions, cabbage, green tomatoes, green and red bell peppers and salt; cover and let stand overnight. In the morning drain well. Put vegetables in a large kettle; add sugar, vinegar, water, celery seed and tumeric. Simmer for 20 minutes, stirring frequently. Pack into … [Continue reading]
3 Tbs Flour or tapioca-minute
1-1/2 Cup of sugar
6 med Green tomatoes, sliced thin
1 tsp Salt
1 tsp Cinnamon or nutmeg
1 Tbs Butter
1 Tbs Vinegar
Slice the tomatoes thinly into a bowl and mix with dry ingredients. Add butter & vinegar. Add mixture onto crust in pie pan, then add another the top layer of crust.
Bake in hot oven 400-425 degrees for 10 minutes. Then reduce the heat to 350 degrees for 50 min. until golden brown.
Recipe from the kitchen of Donna Wessels, … [Continue reading]
This spiced green tomato cake is surprisingly delicious, and it’s a great way to use green tomatoes before the frost gets them.
2-1/4 Cups Sugar
1 Cup Vegetable oil or melted shortening
2 tsp Vanilla
3 Cups Flour
1 tsp Salt
1 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Nutmeg
1 Cup Pecans or walnuts
1 Cup Raisins
2-1/2 Cups Green tomatoes, diced
Preheat oven to 350-degrees. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift … [Continue reading]
Fresh Herb Dressing Recipe
- 1/2 stick butter
- 1 onion, diced
- 2 ribs celery, diced
- 1 clove garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon dry rubbed sage
- 2 1/2 cups chicken broth
- 8 cups toasted plain bread cubes or unseasoned stuffing croutons
- 1 tbsp fresh thyme leaves, chopped
- 2 tbsp chopped fresh tarragon leaves
- 1/4 cup chopped fresh parsley
In a saucepan, over medium heat, melt the butter; add the onions and celery. Saute for about 5 minutes or until … [Continue reading]
Cooking edamame pods
Bring to boil a large pot of salted water, toss the pods in and cook for 5 mins. after the water returns to a boil. To use in salads and stir-fries, just pop the steamed beans out of their pods and into your salad or wok.
For Japanese-style snacking, cook pods as above then drain in a colander. Toss with flaked sea salt and serve immediately. (In place of popcorn!) You can put the whole pod in your mouth, drag it across your teeth popping out the … [Continue reading]