recipes

Couscous Taboule

This is a variation on the classic. Refreshing and simple.

4 cups cooked couscous (preferably whole wheat)
1/3 cup of finely chopped mint
1/3 cup of finely chopped parsley
1 cup diced cucumber
2 Tbsp of olive oil
Salt and pepper to taste

Mix all ingredients together. Optional: allow 20 minutes for flavors to blend

 

Fennel & Lemon "Chips"

This is a popular Middle-Eastern snack that is perfect for hot weather.

Fennel bulb, diced into 1" pieces
Juice of 1/2 lemon
1/2 tsp. sea salt

In a container that can be closed with a lid, combine chopped fennel, lemon juice and sea salt. Close container and shake. Put in the fridge. Flavors will blend in about 20 minutes. The result is a refreshing, crunchy, savory, tarty snack.

 

Lemon-Mint Ices

When I have bananas that are about to become over-ripe, I usually make fruit pops by blending them with any other fruit I have on hand (strawberries, blueberries, pineapple). However, recently I fell in love with a new way to cool down when another heat wave descends on us.

Necessary equipment:
Ice or egg tray
Wooden ice cream sticks or wooden coffee stirrers (the hardier ones) - broken in half

Juice of one lemon
2 Tbs honey
handful of mint leaves

Cover mint with a cup of boiling water and let steep for 10 min
Drain mint tea through a sieve and add honey
Let cool to room temperature and add lemon juice
Add another cup of water and pour into ice tray
Put in freezer for one hour
Once the "ices" are semi-frozen, stand the ice cream sticks in each cube
Return to freezer until solid

 

Kale Chips

Kale leaves (preferably Lacinato variety as it is flatter and darker in color)
1 Tbsp of olive oil in a saucer
sea salt to taste

1. Preheat oven to 350
2. Wash and pat dry kale leaves with paper towel.
3. Fold each leaf in half lengthwise and rip out the spine.
4. Rip each leaf into potato chip sized pieces and place on aluminum foil on a baking sheet (make sure pieces do not overlap).
5. Either by dipping finger or brush into olive oil, cover each kale chip with a little olive oil.
6. Sprinkle with sea salt.
7. Bake for 3-5 minutes or until crispy