Archive | Recipes

Thai-Basil Chicken

Submitted by Helen Fletcher, adapted from shebrewsgoodale.wordpress.com Ingredients (for 3 hungry people or 4 moderately hungry people) 1 lb chicken breasts, sliced into very thin strips 4 large handfuls of thai basil 6 cloves garlic, minced 2 red chiles 4 and a half tbsp oyster sauce About 1 tsp fish sauce, to taste 2-3 tbsp peanut […]

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Thai-Basil Sangria

From www.foodandwine.com The Spanish drink sangria draws its name from the blood-red color of its traditional red wine base. This stripped-down version gets its rich golden hue—and zingy flavors—from white wine, fresh-squeezed orange juice and a kick of brandy. 12 thin orange slices, for garnish 8 Thai basil sprigs 1/4 cup sugar Zest of 1 lemon, […]

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Warm Potato and Fennel Salad with Parsley Sauce

(From Nava Atlas Vegan Recipes) This warm potato salad is bathed in a richly flavored parsley sauce. Serves 8 to 10 6 large potatoes, preferably red-skinned, scrubbed 1 fennel bulb (bottom trimmed, stalks discarded) thinly slice Sauce: 1 cup firmly packed fresh parsley 3 tablespoons extra-virgin olive oil 3 tablespoons red or white wine vinegar […]

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Greens and Garlic Scapes

(Adapted by Helen Fletcher from about.com) Makes 4 servings Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes A few chopped green garlic or garlic scapes add a springy sweetness to collard greens, kale, or Swiss chard. You can even use spinach, just cook the garlic scapes an extra few minutes before adding the spinach […]

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Tabbouleh-Stuffed Chard Leaves

(From Mark Bittman) Makes: 4 to 8 servings Time: About 1 hour A new take on Greek dolmades, grape leaves which are usually stuffed with rice and meat or lentils. This version is easy enough to be part of any Mediterranean- style spread, since the herb-based stuffing comes together in minutes and requires no cooking. […]

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