Post by ogeezer on Mar 15, 2007 10:21:19 GMT -6
This thread probably should go in the Recipes section but doing so, may not help either gardeners or cooks understand the importance of the initial companion gardening thread.
COMPANION GARDEN RECIPES:
Here's three of our favorite Spring dishes
TOMATO & CORIANDER SALAD - Serves about 6
5 medium sized tomatoes, quartered, then thinly sliced
3/4cup chopped fresh coriander leaves
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne
3 Tbsp. lemon juice
3 Tbsp. olive oil
Place tomatoes and coriander leaves in a salad bowl, then gently toss and set aside. In a small bowl, thoroughly mix remaining ingredients. Pour over tomatoes and coriander, then toss just before serving.
HERB SALAD - Serves about 8
1 small bunch dandelion, thoroughly washed and chopped
1 cup finely chopped stemmed parsley
1 cup finely chopped fresh coriander leaves
2 medium tomatoes, diced into 1/2-inch cubes
1 large clove garlic, crushed
4 Tbsp. olive oil
4 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cumin
about 10 pitted black olives, sliced in half
Combine dandelion, parsley, coriander leaves, and tomatoes in a salad bowl, then set aside. In a small bowl, thoroughly mix remaining ingredients, except olives, then pour over salad bowl contents. Toss, then decorate with olives and serve.
MINT TEA - Serves 4
4-1/2 cups boiling water
3 tsp. green tea (if not available, Indian tea may be substituted)
1/2 cup of pressed fresh mint leaves with stalks (2 teaspoons finely crushed dried mint leaves can be used if fresh mint is not available.)
3 tsp. sugar
Rinse out a teapot with hot water, then add tea. Pour in 1/2 cup boiling water, then, to remove bitterness, swish around in the pot quickly. Discard the water, but make sure not to throw away tea. Add mint, sugar and remainder of boiling water, then allow to steep for 3 minutes. Stir and taste, adding more sugar if necessary before serving.
Note: For second helpings, leave mint and tea in pot; then add a teaspoon of tea, several mint leaves, and some sugar. Add again the same amount of boiling water. When mint rises to surface, the tea is ready. Stir and taste for sugar, then serve.
COMPANION GARDEN RECIPES:
Here's three of our favorite Spring dishes
TOMATO & CORIANDER SALAD - Serves about 6
5 medium sized tomatoes, quartered, then thinly sliced
3/4cup chopped fresh coriander leaves
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne
3 Tbsp. lemon juice
3 Tbsp. olive oil
Place tomatoes and coriander leaves in a salad bowl, then gently toss and set aside. In a small bowl, thoroughly mix remaining ingredients. Pour over tomatoes and coriander, then toss just before serving.
HERB SALAD - Serves about 8
1 small bunch dandelion, thoroughly washed and chopped
1 cup finely chopped stemmed parsley
1 cup finely chopped fresh coriander leaves
2 medium tomatoes, diced into 1/2-inch cubes
1 large clove garlic, crushed
4 Tbsp. olive oil
4 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cumin
about 10 pitted black olives, sliced in half
Combine dandelion, parsley, coriander leaves, and tomatoes in a salad bowl, then set aside. In a small bowl, thoroughly mix remaining ingredients, except olives, then pour over salad bowl contents. Toss, then decorate with olives and serve.
MINT TEA - Serves 4
4-1/2 cups boiling water
3 tsp. green tea (if not available, Indian tea may be substituted)
1/2 cup of pressed fresh mint leaves with stalks (2 teaspoons finely crushed dried mint leaves can be used if fresh mint is not available.)
3 tsp. sugar
Rinse out a teapot with hot water, then add tea. Pour in 1/2 cup boiling water, then, to remove bitterness, swish around in the pot quickly. Discard the water, but make sure not to throw away tea. Add mint, sugar and remainder of boiling water, then allow to steep for 3 minutes. Stir and taste, adding more sugar if necessary before serving.
Note: For second helpings, leave mint and tea in pot; then add a teaspoon of tea, several mint leaves, and some sugar. Add again the same amount of boiling water. When mint rises to surface, the tea is ready. Stir and taste for sugar, then serve.