8/2/07 SHARE RECIPES:Purslane Gazpacho, Garlic Basil Tomato Sauce, Zucchini/Carrot Pasta,Marinated Kale, Raw Potato Salad, Blueberry Pie, Peach Ice Cream

Purslane Gazpacho, Garlic Basil Tomato Sauce, Zucchini/Carrot Pasta,Marinated Kale, Raw Potato Salad, Blueberry Pie, Peach Ice Cream

Yesterday morning, while I was drinking my coffee, I read on the farm’s newsletter blog that they wanted to see if anyone could come up with recipes to use everything in the box….. I love a challenge. I went to work right away… a few of these recipes are repeats, but most are new on the blog.

The box I got had:

Yellow potatoes. kale, garlic, purslane, zucchini, carrots, stirfry green peppers, blueberries, and peaches

PURSLANE GAZPACHO

Gazpacho is a cold tomato-based summer soup. The mild, sweet purslane greatly increases the nutritional value of the soup.

4 C tomato juice (you juice according to your recipe– you can just put a lot of tomatoes in the VitaMix and blend them into submission — that is the easiest way)
2 C diced tomatoes
1 cucumber, peeled and finely minced
2 C purslane
1/2 C onion or green scallions, finely minced
1 clove garlic, minced fine
3 T lemon (or lime) juice
2 T apple cider vinegar (or vinegar of your choice)
1 t basil
1 t tarragon
1/4 to 1/2 t cumin
1/4 C parsley, minced
2 to 3 T extra virgin olive oil
salt and pepper to taste

• Finely garlic, onion, purslane, and herbs in a food processor.
• Add cucumber and continue processing until cucumber is minced.
• Combine ingredients.
• Return half of the mixture to the food processor and puree.
• Mix all together and chill until very cold.

Sprinkle with grated parmesan cheese, if desired.
Garnish with a sprig of purslane.

RAW GARLIC BASIL TOMATO SAUCE

• several ripe, juicy, red roma tomatoes, coarsely chopped (roma tomatoes, have a low water content, and produce a more concentrated tomato flavor)
• a handful of fresh basil, finely chopped
• a good dash of extra-virgin olive oil
• 2-3 cloves raw garlic, finely minced (or to taste)
• 3-4 kalamata olives, finely chopped (or to taste)

• Place all ingredients in a food processor and pulse a few times until just a little texture remains.

Toss with spiralized zucchini “pasta”.

ZUCCHINI/CARROT PASTA

1/2 to 1 zucchini per person
1 carrot
dash sea salt
dash extra virgin olive oil

• Using a spiralizer, spiralize the zucchini and carrot. Cut into 1 – 3 inch pieces (for manageability).
• Sprinkle salt and olive oil over the zucchini and carrot “pasta”, and mix well.
• With hand, lightly massage the “pasta”, to allow it to release some juice, and soften.
• Marinate for 30 mins to 1 hour, before serving.

MARINATED KALE

1 bunch kale
5 – 6 kalamata olives (or more, to taste), finely chopped
1/4 onion, minced
1/2 T extra virgin olive oil (or more, to taste)
dash chili seasoning (optional)
dash apple cider vinegar (optional)

• Carefully strip kale leaves from tough center stem.
• Place two kale leaf halves one on top of the other with several “scrap” pieces. Roll the leaves up end to end, into a tight roll. Finely slice roll from end, to yield spirals of thin kale ribbons. Chop once or twice across the spirals to make smaller pieces.
• Combine all ingredients in a large bowl and toss to mix well.
• With hands, massage greens mixture, to release moisture, until mass in bowl has been reduced by at least half.
• Marinate in the refrigerator for 1 – 12 hours before serving.

Note: the massaging and marination makes the raw kale very tasty, easy-to-chew, and easy-to digest, while all of the vitamins and enzymes of the raw vegetable are preserved. The texture is reminiscent of old-fashioned cooked kale.

RAW POTATO SALAD

* do try this: it sounds weird, but it is really good… even addictive!!!! (I am waiting for more potatoes!!)

adapted from “Dining in the Raw” by Rita Romano.

7 med. potatoes, peeled and shredded
1/2 to 1 red onion, peeled and diced
1 T extra virgin olive oil
juice of 1/2 lime
Braggs Liquid Aminos to taste
1/2 bunch fresh cilantro, minced

• Thoroughly combine all ingredients.
• Marinate for 30 mins. before serving.

Eat soon after preparation (same day).

The taste is very interesting. It is not your regular potato salad flavor, but it is very tasty. The Braggs Liquid Aminos and lime juice predigest the potato during marination, making it edible

RAW BLUEBERRY PIE

1-1/2 C nuts and/or seeds (walnuts, almonds, sunflower seeds, and/or pecans), soaked for 6 – 8 hrs.
1-1/2 C dried fruit (raisins, dates, etc.)
1 C blueberries
Sliced bananas (optional)

• Drain soaked nuts/seeds.
• Process nuts/seeds with dried fruit in a food processor, Preview »with the S blade, until very fine. Process until the mixture forms a ball of dough.
• Press the dough into a pie plate.
• Process berries in the food processor until smooth.
• Taste. If the berry blend does not seem sweet enough, add a few raisins or dates (but not too many, as the crust is quite sweet on its own. The larger part of the berry mixture must be blueberries, in order for the pie filling to gel well.
• Pour filling into pie shell. Chill until firm.

OPTIONAL: layer the bottom with sliced bananas.

NOTE:: Do: do not use frozen berries– they will not gel.

PEACH SOFT-SERVE “ICE CREAM”

peaches

• Peel peaches, remove pit, and chop into pieces to fit the feed tube of a Champion juicer
• Freeze hard.
• Process frozen peaches through the Champion juicer fitted with the blank plate.

I think I did pretty well coming up with recipes for everything. Ha!