Posts by Gail South

Put 1 cup couscous in heatproof bowl and add 1 ½ c boiling water. Cover and let stand 5 min. In medium bowl, combine 1 garlic clove, minced; 1 jalapeno, seeded and thinly sliced; ¼ c plus 2 T olive oil; ¼ c vinegar; ¼ c chopped mint; ½ tsp salt; and ¼ tsp pepper.…

Clean mushrooms and slice. Arrange on serving platter. Sprinkle (or brush) oil over top. Sprinkle w blossoms and chives and season w salt and pepper. Mushrooms 1lb whiteOlive Oil 0.5cChives 12 blossomsChives 0.33c, choppedSalt/Pepper

Cut cheese into thirds, crosswise. Coat cheese w 2 T of the olive oil. Dust w bread crumbs and refrigerate 1 hour. Line a baking sheet w waxed paper. Set aside. Preheat oven to 400. Combine vinegar, garlic and mustard in lg glass bowl. Whisk in remaining olive oil. Salt and pepper. Set aside. Place…

In blender mix all but oil. With blender running, slowly add oil. Onion 0.5 smallMustard 2 T DijonVinegar 0.33 c ChampagneSalt 0.5 tspPepper 0.25 tspOlive Oil 0.75 c

Peel celeriac (celery root) and cut into julienne strips. Combine w salt, vinegar and water to cover. Let stand 10 min; drain. Bring 2 qts water to boil. Add celeriac and cook 30 sec. Drain, rinse under cold water and pat dry. Whisk mayo, juice, mustard, salt and pepper in bowl. Add celeriac and toss…

Mix everything but vegetables. Break or cut vegetables into bite size pieces. Toss together and let chill at least 2 hours. Mayonnaise 0.5cSour Cream 0.5cParsley 2T choppedGarlic 1clove, mincedSalt 0.5tsp kosherItalian Seasoning 0.5tspCauliflower 1 large headCarrots 1c matchstickRadishes 1c thinly slicedOnions, Green 0.25c thinly sliced

Toss all and garnish w fresh cilantro. Carrots 4 medium, shreddedLime Juice 1T freshLime Zest 0.25tspCilantro 2T finely choppedOlive Oil 1tsp

Shred carrots w a mandolin or food processor. Julienne radishes. Whisk remaining ingredients together and toss w vegetables. Carrots 4 mediumRadishes 6 largeLime Zest 0.25tsp freshly gratedLime Juice 1T freshOlive Oil 1.5T

Toss all ingredients together in a small bowlCarrots 4 medium, peeled, julienned or gratedCilantro 1 small bunch leavesOlive Oil 1.5T extra virginLemon Juice, Fresh 0.5 lemonSalt/Pepper

Heat oven to 425 degrees and place a rack on the lowest shelf. In a medium saucepan, combine bulgur with 2cups water; season with 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 15 to 20 minutes. If the bulgur hasn’t absorbed all of the…