Serve as a first course with thin, buttered slices of bread or crisp Cheese Pastries. Serves 4 • 1 large cucumber • 1 medium-sized avocado • 2 cups sliced fresh strawberries • ½ cup lemon juice • 2 Tbs. vegetable oil • 4 tsp. sugar • ¼ tsp. salt • 2 medium-sized…
Serves 8 • 4 large beets (about 1½ lbs. or 3½ cups when cooked and diced) • 1½ cups chopped, drained fresh pineapple • 1 cup thinly sliced inner celery stalks • ¼ cup minced onion • 2 Tbs. olive oil • 6 Tbs. red wine vinegar • salt to taste 1. Boil the beets,…
Serve the mousse with hot Cheese Pastries. Serves 6 to 8 • 2 lbs. broccoli • ½ lb. mushrooms • 2 Tbs. butter • 1½ tsp. salt, and more to taste • fresh-ground pepper to taste • 2 packages (2 Tbs.) unflavored gelatin) • ¼ cup cold water • 1 cup light cream • ¾ cup…
A rather rich salad that works best as a first course. Serves 8 • 2 cups puréed cooked asparagus (about 1½ lbs. fresh asparagus, trimmed) • 2 packages (2 Tbs.) unflavored gelatin • ½ cup cold water • 1½ cups hot milk • ½ cup water from cooking asparagus • 2 Tbs….
Serves 6 as a first course • 6 plump, evenly shaped zucchini (about 1¾ lbs.) • 2 medium-sized ripe avocados (about ¾ lb.) • 1 Tbs. fresh lemon juice • 1 Tbs. olive oil • 1 Tbs. wine vinegar • 2 Tbs. chopped fresh cilantro (coriander leaves) • ½ small onion, finely…
Serves 6 • 3 large white-skinned potatoes • ½ onion • 7 Tbs. white wine vinegar • ¼ tsp. caraway seeds • 7 Tbs. olive oil • salt • pepper • 3 Tbs. chopped fresh chives 1. Boil the potatoes in their jackets until they are tender, then drain and cool them until you can…
Serves 6 to 10 as a salad • 2½ cups hearts of palm, cut in ¼-inch slices • ¼ cup fruity olive oil • 3 Tbs. white wine vinegar • fresh-ground black pepper to taste • ⅓ cup chopped fresh parsley • salt to taste • 10 medium-sized tomatoes 1. Drain and rinse the hearts of…
Serves 8 to 10 • 1 lb. large dried lima beans • 3 Tbs. olive oil • 5 to 6 cloves garlic, crushed or minced • ½ to 1 tsp. rosemary, crushed • 2 cups thick tomato purée • 3 peeled tomatoes, coarsely chopped • ⅓ cup dry red wine • 1 tsp. salt • ¼ cup lemon juice • 1 tsp….
Serves 6 This antipasto salad is made from fresh, new mozzarella cheese, which is very white, much lighter in texture than mature mozzarella, and is stored in water. It is available at well-stocked Italian delicatessens. • 1 lb. fresh mozzarella cheese • 3 small…
Serves 4 to 6 Serve with crackers or with hot pita bread as a first course. • 1 lb. eggplant • ¼ cup tartar Sauce • ¼ cup fresh lemon juice • 1 tsp. salt, or more to taste • ¼ tsp. pepper • 1 Tbs. plus 1 tsp. olive oil • 2 Tbs. chopped fresh cilantro (coriander…
Serves 4 to 6 as a first course This salad has the consistency of a dip or a spread and is served cool or at room temperature with crackers or pita bread on the side. • 3 cups cooked garbanzo beans (reserve a little bit of the cooking liquid, as it may be needed) • 2…
Serves 4 to 6 • 2 lbs. firm young eggplant • 1 Tbs. peanut oil • 2 Tbs. cider vinegar • 2½ Tbs. brown sugar • 2 small cloves garlic, minced • 2 Tbs. finely minced onion • 2 generous tsp. grated fresh ginger • 2 tsp. fresh lemon juice 1. Prick the eggplants in several…