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...
Serves 4 to 6 Serve with an antipasto or as a separate course. • ⅓ cup finely diced carrots • ¾ cup green beans, cut in ¼-inch bits • ¼ cup diced celery • ¼ cup diced green bell pepper • ½ cup chopped red onion • 3 Tbs. minced fresh parsley • 2½ cups cooked rice, warm...
Serves 4 to 6 • 1 lb. celery root • 1½ qts. water • ½ cup milk • 2 Tbs. lemon juice • 1½ Tbs. white wine vinegar • 2½ Tbs. mayonnaise • 2 tsp. Dijon mustard • 1 Tbs. heavy cream • salt and pepper to taste 1. Peel the celery root and cut it in julienne strips. Combine...
Serves 6 to 8 as a first course Serve as a salad, on crackers, or as part of an antipasto. • 2½ lbs. firm eggplant • 1 large, firm tomato • ½ cup minced onion • 2 cloves garlic, minced • ½ cucumber, peeled, seeded, and grated • 12 to 15 pitted cured black olives,...
Serves 6 to 8 • ¾ cup fresh peas • 1 lb. chilled cooked gnocchi • 1½ cup red, yellow, and green peppers, cut in thin, short strips • 3 Tbs. finely chopped red onion • 2 Tbs. olive oil • 2 Tbs. thick tomato purée or 1½ Tbs. tomato paste • 1 Tbs. red wine vinegar • salt...
Serves 8 to 10 • 1 lb. small dried white beans (about 2 cups) • 2 medium-sized tomatoes, coarsely chopped • ⅓ cup finely chopped red onion • ⅓ to ½ cup cured black olives, sliced • 6 Tbs. olive oil • 6 Tbs. white wine vinegar • 1 to 2 cloves garlic, minced • ½ cup...
Serves 4 to 6 Serve with an antipasto or as a separate course. • ⅓ cup finely diced carrots • ¾ cup green beans, cut in ¼-inch bits • ¼ cup diced celery • ¼ cup diced green bell pepper • ½ cup chopped red onion • 3 Tbs. minced fresh parsley • 2½ cups cooked rice, warm...
Serves 8 • 2 cups large dry lima beans • 1½ qts. water • salt • ⅓ cup olive oil • ¼ cup white wine vinegar • plenty of fresh-ground black pepper 1. Put the beans in a large pot with the water and 1 teaspoon salt, bring to a boil, then reduce the flame. Simmer the...
Serves 2 to 4 as a first course This makes a very good addition to an antipasto, or it can be served as a separate course. • 2 large green bell peppers • 2 large red bell peppers • 1 Tbs. olive oil • 1 tsp. white wine vinegar • 1 tsp. fresh lemon juice • salt to taste...
