Cucumbers Vinaigrette*
According to Mollie Katzen in "Moosewood Restaurant's Low-Fat
Favourites", she searched for this simple cucumber recipe
that reminded her of farm meals as a child. This sweet-and-sour
salad complements almost any main course or makes a satisfying
light lunch with a hearty whole grain bread, such as Silver Hills
Squirrelly Bread (available from our grocery list!).
She also notes that they often make a striped pattern with their
cucumbers by alternately peeling a 1/2-inch-wide strip lengthwise,
then leaving a strip of the skin intact. With this method, the
cucumber slices have some decorative dark green accents and a
little bit of extra crunchiness.
1 medium cucumber, peeled (as noted above)
1/8 cup cider vinegar
1 tablespoon sugar
1/4 tsp. salt
1/4 tsp. dried mustard
ground black pepper to taste
Slice the cucumbers crosswise into 1/8-to 1/4 inch rounds.
Combine vinegar, sugar, salt and mustard in a serving bowl. Toss
with the sliced cucumbers and add pepper to taste. Serve
immediately or refrigerate until ready to use. *From Moosewood
Restaurant Low-Fat Favourites. Clarkson Potter Publishers.
Lemony Radish Salad*
1/4 cup lemon juice
1/2 tsp. tamari
1/4 c salad oil
1/8 tsp. pepper
1 tbsp. minced dill
2 cups thinly sliced radishes
1 tbsp. minced parsley
Mix all ingredients together well & refrigerate until
ready to serve.
*Adapted from a recipe in the Vegetarian Times Cookbook.
Radishes can always be eaten thinly sliced or grated into your
favorite salad but here's a recipe idea from the Internet. Feel
free to adapt it! There's another recipe on page 1.
Greek Radish Salad*
1/3 cup olive oil
1/4 cup fresh lemon juice
1 tbsp. prepared mustard
1 tsp. sugar
1/4 tsp. cracked pepper
1 Spanish radish cut into bite-size pieces
1/2 pound feta cheese (or fried crispy tofu)
6 ounces pitted ripe olives, halved
1/4 cup minced fresh dill
In a medium bowl, use a wire whisk to mix well the olive oil,
lemon juice, mustard, sugar and pepper. Add radishes, cheese,
olives and dill.
Toss gently with a rubber spatula, mixing well. Cover and
refrigerate at least 1 hour to blend flavours.
bugus@ladybugorganics.com
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