Cultivating Sustainability

Use this spice mixture for Roasted Tandoori Potatoes, Tandoori Turkey, or Tandoori Chicken.

INGREDIENTS

• 2 1/2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 1 tablespoon mixed colored peppercorns
• 1 tablespoon ground cardamom
• 2 teaspoons chili powder
• 1 teaspoon dried fenugreek seed
• 1/2 tsp ground cloves
• 1 tsp cinnamon
• 1/4 teaspoon ajwain seeds

DIRECTIONS

1. Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool.
2. Grind, using a spice mill or a mortar and pestle.

What a tasty change from traditional cranberry sauce! This recipe combine tart cranberries with sweet apples and savory Indian spices. If you want something different to pair with meat, try this delicious chutney. For a very unique Thanksgiving dinner, try this chutney with Tandoori Turkey.

Recipe adapted from Epicurious.com.

INGREDIENTS

• 4 medium apples
• 1 medium onion
• 1 cup packed dark brown sugar, divided
• 1 cup fresh orange juice, divided
• 3 tablespoons unsalted butter, melted
• 2 teaspoons mustard seeds
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen

1. Put oven rack in upper third of oven and preheat oven to 400°F.
2. Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together 2/3 cup brown sugar, 1/2 cup orange juice and remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
3. Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes.
4. Stir in remaining 1/3 cup brown sugar and 1/2 cup orange juice (add more sugar to taste, if you prefer a sweeter chutney, and more orange juice if the chutney is too thick).
5. Coarsely chop the chutney, to further meld the flavors.
6. Serve chutney warm or at room temperature.

Simply delicious on most salads!

INGREDIENTS

• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice (high quality bottled such as Santa Cruz or Lakewood)
• 1 clove garlic, minced
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper

DIRECTIONS

1. Combine all ingredients in a small glass jar with a tight fitting lid.
2. Shake until combined.

This is a really simple, refreshing vinaigrette that tastes great with a simple green salad, or with a mexican inspired fajita or taco salad.

INGREDIENTS

• 1/4 cup extra virgin olive oil
• 3 tbsp lime juice
• 1 clove garlic, minced
• 2 tsp honey
• 1/2 tsp dry mustard
• 1/2 tsp dried oregano

DIRECTIONS

1. Combine all ingredients in a glass jar with tight fitting lid and shake until combined.

This is the easiest lemon garlic vinaigrette that tastes fabulous will all sorts of salads.

INGREDIENTS

• 1 tbsp lemon juice (such as Santa Cruz Organic)
• 3 tbsp extra virgin olive oil
• 1 clove of garlic, minced
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper

DIRECTIONS

1. Combine all ingredients in a jar with tightly fitting lid.
2. Shake vigorously.
3. Toss with a simple green salad.

This is an extremely easy and simple vinaigrette. It tastes fabulous on all sorts of salads.

INGREDIENTS

• 3 tbsp extra virgin olive oil
• 1 tbsp high quality bottle lemon juice such as Santa Cruz or Lakewood (or 1 1/2 tbsp freshly squeezed lemon juice)
• 1 small to medium garlic clove, minced
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper

DIRECTIONS

1. Combine all ingredients into a glass jar with tight fitting lid.
2. Shake well, until ingredients are well combine.
3. Toss with a green salad.

This past Friday, before snowpocalypse 2k9, Greg and I had Kim, Rex, John and Sutton over for our monthly dinner party.  After making lamb meatballs and tzatsiki as an appetizer for our christmas cocktail the week prior, I had Greek food on the brain, and devised the following menu:

Chilled and Dilled Avgolemono Soup
Simple Greek Salad
Grilled Lamb Skewers
Tzatsiki
Orzo with Feta, Tomatoes, and Dill
Roasted Garbanzo Beans with Garlic and Swiss Chard
Semolina and Ground Almond Cake

I was able to use a lot of the items from our final CSA box that Kim and Rex picked up for us last week.  Red wine and good conversation flowed, and before we knew it, there was a few inches of snow on the ground.

Originally from The Glorious Foods of Greece, this is a different and elegant desert that I would highly recommend as a sweet end to a Greek feast.  It’s not overly sweet like Baklavah, and the texture is unique and satisfying.  I paired it with some apples from the farmer’s market and drizzled those with some of the leftover cinnamon clove simple syrup.  The recipe calls for these to be baked in a cake pan, but I decided to make individual servings and it worked out just fine!

Ingredients

• 1 cup (2 sticks) plus 1 tablespoon unsalted butter, softened
• 1 cup confectioners’ sugar
• 4 large eggs, separated
• 1 teaspoon pure vanilla extract
• 1 1/2 cups coarse semolina
• 2 scant teaspoons baking powder
• 1 cup finely ground blanched almonds
• 1 teaspoon grated lemon zest
• Pinch of salt
• 1/2 teaspoon fresh lemon juice

• 2 1/2 cups granulated sugar
• 2 cups water
• 1 small cinnamon stick
• 4 to 5 whole cloves, to taste
• One 1-inch strip lemon zest
• 2 tablespoons brandy

Preparation

1. With an electric mixer in a large bowl, whip the cup of butter until soft. Add the confectioners’ sugar a little at a time and whip until fluffy. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and continue whipping for about 5 minutes.

2. Combine the semolina, baking powder, almonds, and lemon zest in a small bowl. Slowly add the semolina mixture to the butter and sugar, beating to combine thoroughly.

3. Preheat the oven to 375 degees. Butter a 12- by 18-inch glass baking pan. In a medium metal bowl, place the egg whites, salt, and lemon juice and whip with an electric mixer until stiff peaks form. Fold the meringue into the semolina mixture, working fast to combine. Pour the batter into the prepared pan and bake until set, 35 to 40 minutes.

4. About 15 minutes before the cake is finished baking, prepare the syrup: Combine the granulated sugar and water in a medium saucepan and bring to a boil. As soon as the sugar dissolves, add the spices, zest, and brandy. Reduce the heat to medium-low and simmer until the syrup is viscous, about 10 minutes.

5. When the samali is baked, pull it out of the oven and reduce the oven temperature to 300°F. Score it into 3-inch square pieces with a sharp paring knife. Pour the warm syrup over the hot cake and place back in the oven. Bake until the syrup is absorbed, another 5 to 7 minutes, and remove from the oven. Let cool and serve.

This is a versatile, easy recipe and makes a delicious red pizza sauce.

INGREDIENTS

• 1 28 oz can crushed tomatoes (can also use an equivalent amount of fresh tomatoes, pureed in a blender or food processor)
• 1/4 cup EVOO (extra virgin olive oil)
• Fresh herbs (try 1/4 cup chopped basil)
• Salt to taste

DIRECTIONS

1. Combine crushed tomatoes, EVOO, and herbs in a mediums sized saucepan. Bring to a gently boil, reduce heat to medium low, and continue to cook, uncovered or until the sauce becomes thick. About 1 hour.
2. If needed, add salt and pepper to taste. (Note: Be sure to taste the sauce first before adding salt, especially if you’re using canned tomatoes, because it does become quite salt as the water evaporates and the sauce thickens.)

Serve as a condiment with a variety of indian dishes, such as Indian Cauliflower Curry. Recipe adapted from Nutrition Action Health Letter (September 2009).

INGREDIENTS

• 1/4 to 1/3 cup mint leaves
• 1/2 to 3/4 cup cilantro leaves
• 1/4 cup low-fat plain yogurt
• 1/4 tsp kosher salt
• 1/2 to 1 tsp sugar
• 1 tbsp high quality bottled lemon juice

DIRECTIONS

1. Puree all the ingredients in a food processor, to create a sauce. Makes about 1/2 cup.