The California Cookbook by Diane Rossen Worthington
 
Makes 2 1/2 cups
 
3/4 cup chicken stock
1 small onion, coarsely chopped
1 pound tomatillos, husked and quartered
2 jalapeno chiles, seeded and finely chopped
2 garlic cloves, minced
3 TB. finely chopped cilantro
1/4 teas. ground cumin seed
1/2 teas. salt
1 TB. fresh lemon juice
 
In a large skillet over medium heat, heat the chicken stock, add the onion, and simmer for about 5 minutes, covered. Add the tomatillos and cook, covered, for another 5 minutes. Pour the contents of the skillet into a food processor fitted with the  metal blade and process until coarsely chopped. Add the remaining ingredients and taste for seasoning. Pour the salsa into a storage container and let it cool. Refrigerate until using.

1 lb. pasta

1/2 lb. bacon, cut into bite sized bits
2 pints grape or cherry tomatoes
1 bunch flat leaf parsley, stems removed
1 cup walnuts, lightly toasted
Any combination of the following:
spinach
chard, cut into strips
onions, in chunks
leeks, sliced
asparagus, in bite sized pieces
squash, large dice
zucchini, large dice
bell pepper, large dice
green beans, cut into 2 inch pieces
mushrooms, sliced
cabbage, large shred
fennel, sliced into thin matchsticks

Cook pasta until al denta, set aside. Over medium low heat, cook the bacon pieces until crisp. Carefully remove bacon bits from pan, add to the pasta. In the same pan, over medium high heat, add vegetables that need to cook the longest, such as onions, leeks, asparagus, green beans, peppers, mushrooms and fennel. Cook 4-6 minutes, tossing for even cooking. Add tomatoes and cook covered another 8-10 minutes, or until tomatoes are soft. Add vegetables such as chard, spinach, squash, and zucchini. Cook until greens are just wilted. Add bacon and pasta to the pan, cook 2 additional minutes until pasta is warm. Season as needed with salt and pepper. Toss with parsley and walnuts and serve.



adapted from Moosewood Restaurant Low-Fat Favorites

1/3 cup quinoa
1 cup water
1 teas. olive oil
4 teas. fresh lime juice, or more to taste
¼ teas. ground cumin
¼ teas. ground coriander
1 TB. finely chopped fresh cilantro
2 TB. minced scallions
1½ cups cooked black beans (15-ounce can, drained)
2 cups diced tomatoes
1 cup diced bell peppers
2 teas. minced fresh green chiles
salt and ground pepper, to taste
lemon or lime wedges

Rinse the quinoa well in a sieve under cool running water. In a saucepan bring the water to a boil, add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10 to 15 minutes. Allow to cool for 15 minutes.

In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro, and scallions. Stir in the beans, tomatoes, bell peppers, and chiles. Add the cooled quinoa, and salt and pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges.



 from Bon Appetit, January 2005

Vinaigrette:

1 TB. whole coriander seeds
1/2 cup extra-virgin olive oil, divided
1/4 cup minced shallots
2 TB. white balsamic vinegar
1 small garlic clove, peeled
1/2 teas. coarse kosher salt
1/2 teas. freshly ground black pepper

Pesto:

1 cup extra-virgin olive oil
1/2 cup pine nuts, toasted
1 bunch fresh cilantro, coarsely chopped (about 2 cups)
1 bunch fresh chives, coarsely chopped (about 1/3 cup)
1/4 cup (packed) fresh mint leaves
1 TB. chopped seeded jalapeño chile
1 small garlic clove, peeled
1 teas. (scant) coarse kosher salt
1/2 teas. freshly ground black pepper
3 TB. fresh lime juice

Beets:

2 lbs. 1-inch-diameter baby beets
1 TB. olive oil
Coarse kosher salt
6 cups assorted red baby lettuces

For vinaigrette:

Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 TB. oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)

For pesto:

Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.

For beets:

Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 TB. vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.



4 Gerber Chicken Breasts, cut into pieces
1 bunch Rat Tail Radish Pods
2 cups snow peas
1 cup shredded carrots
1 can baby corn
1 can water chestnuts, sliced
1 each of red, green and yellow pepper
1 bunch Hakurei Turnips
shredded red cabbage for garnish
1 TB. vegetable oil
1 cup Soy Vay Veri Veri Teriyaki

Heat 1 TB. vegetable oil in skillet or wok. Sauté chicken until done, approximately 5 minutes. Heat remaining TB. of oil in skilled and sauté vegetables, approximately 5 - 7 minutes. Add 1 cup Soy Vay Veri Veri Teriyaki. Toss to coat and serve over rice.

2 heads napa cabbage, shredded
1/2 head red cabbage, shredded
1 red pepper, julienned
1 bunch scallions
1/2 cup peanuts
1/2 cup shredded carrots
Little Rosie's Spicy Filipino Dressing

Toss together the ingredients. Add dressing to coat.