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Gaia Angel 
She who Dreams with Dolphins
Posts: 137
(12/3/03 11:51 am)
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SOUPS and SALADS
Rocket Salad with Garlic-Cheese Dip
4 oz sunflower oil
8 cloves garlic, quartered
1 tablespoon of red wine vinegar
1 bunch parsley, chopped fine
Salt & Pepper to taste
4 oz. cream cheese
8 Arugala leaves
Coat 75 percent of the garlic in oil. Line a cookie sheet with aluminum foil, and grill for 6-8 minutes, until medium brown.
In a food processor, combine grilled garlic and all other ingredients except Arugala leaves, and process until you have a smooth consistency. Arrange Arugala leaves on a plate and spoon on garlic mixture. Serve chilled as a dip for raw vegetables or as a spread for crackers.
Pasta Salad With Arugula And Tomato Dressing
2 Garlic cloves, chopped
4 ripe, red tomatoes, peeled - De-seed and chop 2 of these
2 small, tender Arugula leaves, chopped
1 tablespoon olive oil
1 package of pasta (8 oz)
Salt and pepper to taste.
Mix tomatoes, garlic, and chopped Arugula in a bowl. Add olive oil and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours for the flavors to mingle. Cook pasta per directions on the package. Drain, toss with chilled Arugula mixture, and serve warm. Sprinkle with grated Parmesan Cheese, if desired.
Edited by: Gaia Angel at: 12/4/03 11:44 am
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Gaia Angel
She who Dreams with Dolphins
Posts: 166
(12/4/03 11:57 am)
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Re: SOUPS and SALADS
Potato Soup with Calendula Garnish
2 pounds of peeled, cubed potatoes
2 tablespoons of butter
1 diced onion
2 cups of chicken stock or broth
2 cups of milk
1 pinch of nutmeg
1/4 cup of chopped basil
1/4 cup of whole calendula petals
4 tablespoons whipped cream
Salt & Pepper to taste
Melt the butter in a soup pot and add onions. Cover and cook until the onions are tender. Add potatoes and cook 4 minutes. Add milk and chicken stock. Cook over low heat about 15 minutes. Season with salt, pepper, and nutmeg. Place all in a blender or food processor and puree until smooth. Stir in the fresh Basil, distribute into 4 separate bowls, and top with whipped cream and Calendula petals. Serves 4.
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ladiravenmoon
Goddess of the Green
Posts: 22
(12/10/03 8:50 am)
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Re: SOUPS and SALADS
Lentil soup
1 cup brown lentils washed and drained,
4 cups water
2 teaspoons ground coriander
1 teaspoon salt(optinal)
1 1/2 cup crushed tomatoes
2 tablespoons tomatoe paste
2 tablespoons fresh chopped parsley
3/4 teaspoon 5 spice powder
2 teaspoons maple syrup
1 medium chopped onion
2 carrots sliced
1 teaspoon chili powder
1 teaspoon diced garlic
try a little ground black pepper
Put in a large pot, lentils,onion,water,coriander salt,pepper
chili powder,5 spice powder,and garlic.Bring mixture
to boil,reduce heat and simmer for about 40 minutes,
or until cooked.
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