Djahane Salehabadi's Persian Cucumber Dip
This is a great recipe to cool you down n a hot summer day. The dip makes a great appetizer or snack. Just serve with some bread.
1 long or two small cucumbers diced
1/2 cup raisins
3 cups whole yoghurt
1/4 cup chopped scallions
1 tbsp chopped fresh mint
2 tpsp chopped fresh dill
2 cloves minced garlic
3 tbsp chopped walnuts
salt & pepper to taste
Mix everything in a bowl and let cool for at least one hour. Garnish with some dry or fresh mint and some rose petals if you have them.
Nush-e jan (that's enjoy in Farsi)
Source: AC's Cook For Victory 2003
Ligia's Borscht with Loveage*
This one is a two for one recipe featuring Victory Garden Network favorites beets and lovage.
salt to taste
2 tbsp of olive oil
Fry sliced onions with a bit of olive oil in a pot. Add diced potatoes and beets when onions become translucent. Pour 1.5 L of water into pot and bring to a boil. Simmer for 30 min. Remove from heat and add the juice of 1 lemon. Add some chopped lovage and dill to taste.
*Lovage is a celery smelling perennial that grows very big, especially in the Cantaloup garden. Its dark green leaves, seeds and stalks can all be used.
Source: AC's Cook For Victory 2003
Pico de Gallo
Pico de gallo (literally "Rooster's Beak") can be used as you would other Mexican salsas or Indian chutneys. Because less liquid, can also be used as a main ingredient in tacos, fajitas, & burritos. Goes nicely with tortilla chips or the "Oaxaca Tacos" recipe in this calendar. The chiles traditionally used are red and beak-like, thus the name "Rooster's Beak." Also said that the heat from the chile makes your tongue feel rooster-pecked.
8 Roma tomatoes, cored, coarsely chopped
1/2 red onion, finely diced
4 tsps minced garlic (about 3 cloves)
1 jalapeño pepper, split, seeds removed & minced
Juice of 2 limes
1 tsp salt
2 tbsp chopped cilantro (about 12 big sprigs)
Combine tomatoes, onion, garlic, jalapeño, lime juice, and salt in a bowl. Add cilantro before serving.
Makes 3 cups.
Source: Café Flora, Seattle; Scott Glascock (co-owner), Cathy Geier (executive chef)
Pesto Sauce (serves 4)
- 3 medium garlic cloves
- 1/4 cup pine nuts, walnuts, almonds or peanuts
- 2 cups packed fresh basil leaves
- 2 tbsp fresh parsley leaves (optional)
- 6 tbsp extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- salt to taste
1. Peel and mince garlic
2. If desired, toast nut in skillet over medium heat until golden.
3. Place all ingredients except cheese in work bowl of food processor; process until smooth. Scrape sides of bowl as necessary to ensure even mixing.
4. Transfer mixture to small bowl. Add cheese and salt to taste.
Pesto can be covered with plastic wrap or a thin film of oil (will keep the top of the pesto sauce from turning dark) and stored in the refrigerator for up to 5 days.
By the way, this is interesting:
Basil (Ocimum basilicum) is native to India, Africa and Asia and has been cultivated for culinary and religious purposes since the ancient civilization of Babylon. It was said to have been found growing around Christ's tomb after the resurrection (bacileus is Greek for "King") and Greek Orthodox churches set pots of Greek basil (O.basilicum var minimum) below the altar and use the herb to prepare holy water. In India, Holy or tulsi basil (O. sanctum) is a sacred herb grown by most Hindu homes and around temples for its protective influence. In Italy, basil is a love charm - if a man gives a sprig of basil to a woman, she will fall in love with him forever. The Romans believed that one could not grow a good basil crop unless one cursed and swore while planting it. This has led to the French expression "semer le basilic" or "sowing the basil" to describe "raving".
Kale and Potato Soup
Recipe Serves: 6
4 potatoes; medium
2 tb Vegetable oil
8 c Water
1 ts Salt
1/2 ts Pepper
2 lb Kale; fresh
1/2 lb Garlic sausage, cooked and sliced (optional)
Peel and chop potatoes. Combine with Vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to Potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes.