Green Godess Dressing

Good over fresh summer tomatoes.

  • 1 cup mayonnaise
  • ½ cup chopped fresh flat-leaf parsley
  •  ¼ cup chopped fresh chives
  • 2 T. chopped scallion greens
  • 1 ½ t. anchovy paste
  • 1 t. white wine vinegar
  • ¼ minced garlic

Puree all ingredients in a food processor until pale green and smooth.  Thin with water if desired.

Creamy Garlic Dressing

Moosewood Cooks at Home

This is really quick and tastes great.

  • 3 garlic cloves, minced or pressed
  • ¾ cup vegetable oil
  • ¼ cup red wine vinegar
  • 1 T. chopped fresh basil, (or 1 t. dried)
  • 1 t. salt
  • 1 T. grated Parmesan cheese
  • ½ t. coarsely ground black pepper
  • ½ cup milk (whole, 2%, or skim)

Put the garlic, oil, vinegar, basil, salt, Parmesan, and pepper into a blender, and whirl for a couple of seconds.  With the blender still running, slowly add the milk, whirling until the dressing is thick and smooth.  Covered and refrigerated, this dressing will keep for a week.

Variations:

  • add ½ t. of hone or sugar to offset the tartness of the vinegar
  • add 1 t. fresh lemon juice for extra tartness
  • add 1 T. of minced fresh parsley for flecks of color without altering the flavor.

Armenian Bean Salad

Ellen Bottiny

The best salad on the 4th of July Table

  • 1 15 oz. can red kidney beans, drained
  • 1 15 oz. can chickpeas, rinsed and drained
  • 1 small onion chopped
  • 1 small green pepper, chopped
  • ½ cup finely chopped parsley
  • 16 cherry tomatoes

vinaigrette:

  • ½ cup olive oil
  • 1 ½ T red wine vinegar
  • 1 ½ t Dijon mustard
  • 1 ½ t salt
  • 1 ½ t lemon juice
  • ½ t confectioner’s sugar
  • ¼ to ½ lb. Feta cheese

Combine all ingredients (except cheese) and refrigerate.  Bring to room temperature and sprinkle with cheese.

Avocado Corn Salad

Moosewood Cooks at Home

  • 1 cup fresh or frozen cut corn
  • 1 T. vegetable oil
  • 2 T. water
  • 1 t. ground cumin
  • pinch of cayenne or red pepper flakes (optional)
  • 1 medium avocado
  • 2 T. fresh lime or lemon juice
  • ½ medium red bell pepper
  • 2 T. minced red onion
  • salt to taste
  • dash of Tobasco or other hot pepper sauce (optional)
  • Whole or chopped cilantro leaves

In a skillet or saucepan, combine the corn, oil, water, cumin, and optional cayenne or red pepper flakes.  Cook, covered, on medium heat for 5 minutes, or until the corn is tender.  Uncover and cook for an additional minute or two to evaporate the excess moisture.  Set aside to cool.

Slice the avocado in half lengthwise and gently twist to remove the pit.  Make lengthwise and crosswise cuts in the flesh every ½ inch.  Scoop the avocado cubes out of the shells and into a large bowl.  Gently stir in the lemon or lime juice.  Cut the bell pepper into ½ inch or small pieces and add to the bowl.  Stir in the red onion and cooked corn.  Add salt and the optional Tobasco, and top with cilantro if you like.

Serve immediately, or chill for 30 minutes and then serve.

Bol Choy Salad

GREENS:

  • 2# Bok Choy (or a bit more, I usually buy 1 large head)
  • 4 green onions

TOPPING:

  • 1/4 cup butter
  • 1 T sugar
  • 1 package ramen noodles (any flavor, discard seasoning), broken
  • 3 oz. almonds (slivered or sliced)
  • 1/2 cup sesame seeds

DRESSING:

  • 3/4 cup canola
  • 1/4 cup red wine vinegar
  • 1/2 cup sugar
  • 2 T soy sauce

Mix all ingredients for dressing and set aside. Chop bok choy stems and leaves. Slice green onions and mix with bok choy, set aside. Melt butter in saute pan over medium heat, add sugar and broken ramen noodles. Stir until noodles are light brown. Add almonds and sesame seeds and toast until all are lightly browned. Let cool. Mix everything together right before serving. (NOTE: this makes a lot of dressing, so depending on how many people there are I may add more nuts/seeds and bok choy, or otherwise I don’t use all the dressing.)

 

Couscous Salad

Evie Davis

  • -3 cups boiling water
  • 2 cups couscous
  • 1 15 oz. can chick peas, drained
  • 1 T. butter
  • 2 cups sliced mushrooms
  • ½ t. thyme
  • 3 cloves garlic, minced
  • 1 red pepper, chopped
  • 1 cup peas, cooked fresh or frozen
  • ½ cup currants

– ½ t. salt
– ½ cup parsley, minced
– 1 t. ground cumin
– ¼ t. cayenne pepper
– 6 T. olive oil
– 6 T. lemon juice

In a medium size bowl, pour boiling water over couscous.  Stir and cover, stirring occasionally, keeping covered until all the water has been absorbed (about 30 minutes).  Uncover and allow to cool.  Add chickpeas.

In a frying pan, melt butter over medium heat.  Add mushrooms, thyme and garlic;  sauté until just tender.  Add to couscous along with the rest of the ingredients.  Chill at least 1 hour before serving.