California Organic Gardening Club

Sicilian Fennel and Orange Salad

If you cant find Sicilian blood oranges, there bold color and complex flavor will add greatly to this salad.

 1 fennel bulb, trimmed, quartered, cored, and thinly sliced.

 2oranges, skinned and cut into wedges ( avoid the bitter white pith and tough membranes)

 1/2 purple onion, thinly sliced.

 1/2 cup extra-virgin olive oil

Spicy Globe Basil

Apple Mint

Salt and freshly ground pepper

 

Arrange the fennel. Oranges, and onion on 4 serving plates. Drizzle with olive oil season with salt and pepper. Allow to macerate for 15 to 30 minutes, and Enjoy!. This dish serves 4

 

 

Shaved Fennel Salad

 3 Medium Fennel Bulbs,

1/4 cup fresh lemon juice,

1/2 cup extra-virgin olive oil,

Kosher salt and fresh ground black pepper,

Pinch of chili powder ( optional )

Teaspoon of lavender ( optional )

Fennel fronds for garnish,

 

Core the fennel and remove any discolored outer layers. Slice the fennel as thin as possible.

Dress the fennel with lemon juice, olive oil, salt, pepper, chili powder, and lavender flowers.

Garnish with fennel fronds if desired Enjoy!.

 

 

Sun Dried Tomato and Sage Pesto

2 cups sun dried tomatoes ( in oil ) rough chopped,

1/3 cup fresh sage leaves,

5 cloves fresh garlic,

2 tsp salt,

1 tsp coarse ground, black pepper,

1/4 cup Pine nuts,

1 cup extra-virgin olive oil,

 

Combine first five ingredients in the processor. Blend until chunky, but well combined.

Add pine nuts, and gradually add olive oil, process until well blended.

If a smoother paste is desired, continue pulsing until satisfied.

 

This pesto can be used on sandwiches, pastas, chips, crackers, bake on chicken, fish, pork, pizzas, etc.

 

 

Strawberry Basil Salad

2 quarts. Fresh Strawberries, rinsed, stemmed, halved,

1/3 Fresh Basil leaves, slivered,

1/8 Granulated sugar ( optional )

 

Vinaigrette for the salad

1/4 cup fresh orange juice,

2 tbsp. red wine vinegar,

2 tsp. Dijon mustard,

1 cup. Salad or dipping olive oil ,

 

Combine strawberries and basil, sugar, toss, chill for at least 1 hour.

 

Whisk the orange juice and vinegar in small bowl until mixed. Whisk in the mustard, then gradually whisk in the oil until slightly thickened.

 

Gently toss with strawberries and basil about fifteen minutes before serving.

Spoon over tender missed greens or butter lettuce. And serve Enjoy!

Option : add walnut halves or pieces!

 

 

Bean and Beet Salad

2 can  French Cut Green Beans,

2 can Sliced Beets,

2 medium Onions; cut in rings,

3/4 cups sugar,

1 tablespoon salt,

1 tablespoon pepper,

2/3 cup vinegar,

1/2 tablespoon celery seed,

1/4 cup salad oil,

 

Combine beans, beets and onion rings. Combine the next six ingredients and pour over the above.

Marinate over night Enjoy!

 

 

Quick Zucchini and Corn Curry

4-8 small  zucchini in 1/2 inch slivers ( leave the peel on ),

1/4-1/2 pound frozen corn kernels ( 1/4-1/2 bag ),

Curry powder of your choice,

Salt ( optional )

 

Fill a microwave container with the zucchini. Top off with corn, there should more zucchini then corn.

Generously sprinkle with curry powder. Add some salt if you would like before cooking, mix thoroughly. Microwave on high for about 8 minutes.

 

 

Basil Buttered Beans

2 cup green beans; fresh cut into 2” pieces,

2 tablespoons chopped onion,

2 tablespoons chopped celery,

1/4 cup water,

1 teaspoon butter buds or melted butter,

1 1/2 tablespoon fresh basil; minced or 1/2 tablespoon  dry basil,

1/4 tablespoon salt,

1/8 tablespoon pepper,

 

In a saucepan, combine beans, onion, celery and water. Cover and cook for 5 minutes or until beans are tender, drain. Add the butter, basil, salt and pepper, stir to coat. Serve immediately Enjoy!

 

 

American Eggplant Casserole

1 large eggplant,

4 tomatoes,

1 green pepper diced,

1/4 cup olive oil,

1/2 clove garlic finely minced,

Pepper freshly ground,

1 onion medium sliced,

1 1/2 tablespoon salt,

Sour cream ( optional sauce )

 

Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and eggplant. Stir over low heat

Until eggplant is soft. Add tomatoes ( may substitute canned Italian solid pear shape, Drained )

Salt, and pepper. Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste. Turn into casserole dish and back at 325 degrees for 40 minutes. Casserole may be served hot or cold with sour cream ( optional ) Enjoy!

 

 

Chamomile Cooler

Chamomile is most beloved as a soothing herb tea.

 

1 heaping tablespoon dried German chamomile,

1 heaping tablespoon crushed dried spearmint or peppermint leaves,

1 quart apple juice,

 

Place the herbs in an ovenproof jar or pot. Pour 3 cups of boiling water over the herbs,

Cover the pot, and let it steep for 15 to 20 minutes. Strain the tea into a large pitcher.

Add the apple juice and lemon or lime juice ( if desired ) and chill. Serve over ice and garnish serves 6

 

Garnish: lemon slices and fresh mint leaves Enjoy!