tag:blogger.com,1999:blog-1166130143905352790.post-58561041939545796152008-03-17T17:13:00.000-07:002008-03-17T14:15:08.962-07:002008-03-17T14:15:08.962-07:00<strong>Ginger-Garlic Kale With Tempeh</strong><br /><br />1/4 cup reduced-sodium tamari<br />2 tablespoons agave4 garlic cloves, minced<br />1/8 to 1/4 teaspoon dried, crushed red pepper<br />1 3-inch segment gingerroot, grated1 8-ounce package tempeh, cut into<br />1/2-inch cubes<br />1 tablespoon olive oil<br />1 small yellow onion, halved and thinly sliced<br />1 bunch kale, stems removed and chopped2 tablespoons black sesame seeds<br /><br />Directions:<br />1. In a small bowl, combine tamari, honey, garlic, and red pepper. Squeeze grated ginger over the bowl to extract juice; discard solids. Stir to mix well.<br />2. Add tempeh to marinade, stir to coat, and let marinate for 1 hour at room temperature. Remove tempeh from marinade using a slotted spoon; reserve marinade.<br />3. In a large skillet, heat oil and sauté onion and marinated tempeh for 5 to 6 minutes, until onions are tender.<br />4. Wash kale and shake dry. Add to pan, along with remaining marinade; cover and cook until kale is tender and bright green, 3 to 4 minutes. Season with salt and pepper.<br />5. Transfer to individual plates, and sprinkle with black sesame seeds. Serve immediately.<br /><br /><strong>Papaya-Mint Fool</strong><br /><br />2 cups fresh or frozen and thawed papaya cubes (mango may be substituted)<br />1/4 cup honey<br />2 tablespoons fresh lime juice (about half a lime)<br />2 teaspoons dried mint<br />1/2 cup full-fat yogurt, plain or vanilla<br />Fresh mint leaves for garnish (optional)<br /><br />Directions:<br />1. In a food processor, combine papaya or mango, honey, lime juice, and mint, and pulse to make a very coarse puree.<br />2. Transfer to a medium bowl, and fold in yogurt; add more honey to taste.<br />3. Divide among 4 individual serving dishes, and refrigerate for 1 to 2 hours before serving, or freeze for 30 minutes. Garnish with fresh mint, if desired, and serve with vanilla wafers or biscotti.<br /><br /><strong>Roasted Oysters and Black Olives With Rosemary</strong><br /><br />1/4 cup olive oil<br />4 medium garlic cloves, finely minced<br />2 tablespoons finely minced fresh rosemary leaves<br />2 cups shucked oysters, drained and patted dry<br />2 cups kalamata olives (drained and rinsed)<br />2 sprigs fresh rosemary<br /><br />Directions:<br />1. Preheat oven to 400 degrees.<br />2. In a small bowl, combine olive oil, minced garlic, and rosemary; stir to mix well.<br />3. Add oysters, and stir to coat well. Add olives and mix.<br />4. Arrange oysters and olives in a shallow baking pan, and roast for 5 to 6 minutes, until oysters are cooked through.<br />5. Remove from oven, and season with salt and pepper.<br />6. Arrange on a serving platter with fresh rosemary sprigs, and serve immediately over angel-hair pasta tossed with olive oil, garlic, and minced fresh basil.<br /><br /><strong>Baby Greens Salad With Almonds, Goat Cheese, Dried Plums, and Raspberry-Chipotle Dressing</strong><br /><br />1/4 cup olive oil<br />1/4 cup raspberry jam<br />1 tablespoon balsamic vinegar<br />1 to 2 small canned chipotle peppers, seeded<br />6 cups mixed baby greens<br />1 cup dried plums (prunes), chopped<br />1/2 cup toasted almonds, chopped<br />4 ounces goat feta cheese<br /><br />Directions:<br />1. In a blender, combine olive oil, jam, vinegar and chipotle peppers; puree until smooth, and set aside.<br />2. In a medium bowl, combine greens, plums, and walnuts. Add just enough dressing (about half), and toss to mix.<br />3. Divide among four salad plates, and top each with goat cheese. Serve immediately.<br /><br /><br /><em></em><em>Source: Natural Solutions</em>Lourdzhttp://www.blogger.com/profile/07032994540319449308noreply@blogger.com