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Cous Cous Summer Supper
2 1/4 veg, stock
2 tsp olive oil
3 cloves garlic minced
1 tsp dried thyme
1/2 tsp celtic salt
pinch cayenne (opt)
1 1/2 C dried whole wheat cous
Bring stock, olive oil, garlic, thyme, salt and cayenne to a boil, add cous cous.
Cover, remove from heat, let stand 10 min.
2 lg. red bell peppers, roasted
1/2 C italian parsley, chopped
6 scallions, chopped
1 lg. tomato, diced
1/2 green peas
After cous cous is cooked, fluff and add vegies.
Lime & Thyme dressing
3 T olive oil
1 lime juice and zest
1 T balsamic vinegar
2 T capers
2 tsp agave nectar (honey can be substituted)
3 cloves garlic, minced
fresh ground black pepper
1/2 tsp thyme
1/2 tsp celtic salt
Blend dressing ingredients together toss with cous cous vegie mixture.
Summer Squash Soup w/ fresh basil and pine nuts
5 cups stock
1 1/2 lbs summer squash, chopped
1/2 C dried apricots, chopped
1 yellow onion, diced
1 bell pepper, diced
1/4 tsp celtic salt
1/2 tsp paprika
1 C fresh basil leaves, loosely packed
black pepper
2 T pine nuts, chopped and toasted
In a stock pot combine stock, apricots, bell pepper, onion and salt. Bring to a boil and simmer 10 min., add squash and paprika, simmer 20 min. Puree with an immersion blender, stir in basil. Once basil has wilted, stir in black pepper. Serve immediately or chill. Garnish with pine nuts.
Tropical Fruit Salad
1 lg. pineapple, peeled and diced
1 lg. papaya, peeled, seeded and diced
3 kiwis, peeled and diced
2 dates, pitted and finely chopped
1 lg. banana sliced
2 T coconut or soymilk
1 T lime zest
1 T lime juice
1/4 C flaked coconut
In a large bowl, gently toss everything until well distributed. Chill and serve.
2 1/4 veg, stock
2 tsp olive oil
3 cloves garlic minced
1 tsp dried thyme
1/2 tsp celtic salt
pinch cayenne (opt)
1 1/2 C dried whole wheat cous
Bring stock, olive oil, garlic, thyme, salt and cayenne to a boil, add cous cous.
Cover, remove from heat, let stand 10 min.
2 lg. red bell peppers, roasted
1/2 C italian parsley, chopped
6 scallions, chopped
1 lg. tomato, diced
1/2 green peas
After cous cous is cooked, fluff and add vegies.
Lime & Thyme dressing
3 T olive oil
1 lime juice and zest
1 T balsamic vinegar
2 T capers
2 tsp agave nectar (honey can be substituted)
3 cloves garlic, minced
fresh ground black pepper
1/2 tsp thyme
1/2 tsp celtic salt
Blend dressing ingredients together toss with cous cous vegie mixture.
Summer Squash Soup w/ fresh basil and pine nuts
5 cups stock
1 1/2 lbs summer squash, chopped
1/2 C dried apricots, chopped
1 yellow onion, diced
1 bell pepper, diced
1/4 tsp celtic salt
1/2 tsp paprika
1 C fresh basil leaves, loosely packed
black pepper
2 T pine nuts, chopped and toasted
In a stock pot combine stock, apricots, bell pepper, onion and salt. Bring to a boil and simmer 10 min., add squash and paprika, simmer 20 min. Puree with an immersion blender, stir in basil. Once basil has wilted, stir in black pepper. Serve immediately or chill. Garnish with pine nuts.
Tropical Fruit Salad
1 lg. pineapple, peeled and diced
1 lg. papaya, peeled, seeded and diced
3 kiwis, peeled and diced
2 dates, pitted and finely chopped
1 lg. banana sliced
2 T coconut or soymilk
1 T lime zest
1 T lime juice
1/4 C flaked coconut
In a large bowl, gently toss everything until well distributed. Chill and serve.