In The Kitchen
One of my favorite cookbooks is Moosewood Restaurant; Cooks at Home. Authored by the Moosewood Collective, these Collective cooks reflect the origins of “good food” and its benefits to our everyday table. I turn to it when I’m looking for what we now call “clean food.” Delicious and healthy, Moosewood offers unmatched guidance for what supports healthful eating. Enjoy!!
BORANI
10 oz. fresh spinach, well-rinsed, stemmed and chopped
1 C. chopped onion
3 scallions, chopped
1 garlic clove, minced or pressed
1/2 C. olive oil
1 Tbsp. minced, fresh dill
1/3 C. grated feta cheese
2 Tbsp. plain yogurt
In a covered saucepan, cook the damp spinach until it is limp but still bright. Gently press out the excess moisture. Set aside.
Saute onions, scallions and garlic in olive oil. when onions are translucent, stir in spinach and dill, and heat for 2 minutes. Using slotted spoon, pressing out any excess liquid, transfer spinach mixture to a bowl. Stir in feta and yogurt. Add salt and pepper to taste. Refrigerate until ready to serve well chilled. Great for dip for bread, crackers or crudites.
OLIVADA
21/2 C. drained pitted black olives
1 garlic clove, minced or pressed
2 Tbsp. pressed pine nuts
1-2 Tbsp. extra virgin olive oil
Coarsely chop half of olives and set them aside. In a food processor or blender, whirl the remaining olives with garlic, pine nuts, and 1 Tbsp. of the olive oil until the mixture is somewhat smooth. If the mixture is too stiff, add the remaining tablespoon of olive oil. Stir in the chopped olives.
Cover and refrigerate. Serve at room temperature. Delicious on toasted bread with fresh tomato slices and mozzarella. or try as a pizza topping. Yum!
CURRIED CORN AND PEPPERS
1 C. chopped scallions
1 red or green bell pepper, diced
1 Tbsp. butter
1 tsp. curry powder
21/2 C. fresh or frozen cut corn (10oz. box)
2 tomatoes
Saute scallions and bell pepper in the butter on medium heat for about 2 minutes. Stir in the curry powder and the corn. Chop the tomatoes and add them to the skillet. Continue to cook for about 5 minutes, until veggies are thoroughly heated. Add salt and pepper to taste. (Use some of the season’s fresh corn and Jersey tomatoes. It’s the best!)
GREEK PASTA SALAD
1/2 lb. pasta shells
1/4 C. olive oil
1 medium eggplant, cut into 1-inch cubes
2 garlic cloves, minced ‘juice of 1 lemon
2 Tbsp. Water
1 green or re bell pepper, sliced
5 artichoke hearts, drained and quartered (14oz. can)
1 cucumber, peeled, seeded and diced
2 tomatoes, diced
1 celery stalk, sliced
2 scallions, chopped
2 Tbsp. chopped fresh dill
1 tsp. dried oregano
1 C. crumbled feta cheese
Greek olives
Prepare pasta al dente. Rinse under cold water, drain and set aside.
Heat oil in large saucepan and add eggplant. Cover and cook for 3 minutes on medium heat. Stir in garlic, lemon juice and water. Cover and simmer for 6 minutes, until eggplant is almost tender. Add the diced red bell peppers. Add dill and oregano. Simmer a few minutes until peppers are cooked but still have crunch.
While eggplant and peppers are cooling, place artichoke hearts, cucumbers, tomatoes, celery, scallions, in a large salad bowl. Add the cooked eggplant and peppers. Stir in pasta and toss well. Season to taste with salt, pepper, lemon juice or olive oil.
Serve at room temperature and top with feta and some olives.
WHITE BEAN & TOMATO SALAD
4 C. cooked cannellini (two 16-oz cans, rinsed and drained)
2 garlic cloves, minced
1/2 red onion, minced
6 pale center celery stalks, with leaves, thinly sliced
juice of 1 lemon
2 Tbsp. olive oil
1 Tbsp. chopped basil
4 or 5 tomatoes, cut into 1/2 inch cubes
Set beans aside. Combine garlic, red onion, celery, lemon juice, olive oil, basil, and tomatoes. Add beans and carefully stir with big spoon gently. You don’t want beans to break apart. Serve room temperature. (Use summer’s best fresh produce.) Season to taste.
