Fruits and Vegetables: Recipes from The Oldways Table
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Recipe by Ana Sortun Ana’s replacement of beets for cucumbers is an interesting take on the Greek tzatziki, traditionally used a sauce or dip. |
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Crete’s Mixed Greens and Tomatoes with Black-Eyed Peas Recipe by Paula Wolfert This is Paula’s favorite recipe for greens, adapted from her book Mediterranean Grains and Greens. |
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Grilled Ratatouille Recipe by Robin Kline, MS, RD People who won’t look twice at eggplant gobble this up. |
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Springtime Soup Recipe by Robin Kline, MS, RD This clever soup uses the asparagus spears for full flavor and saves the pretty tips for a salad or garnish. The lemon, spinach and asparagus announce “Spring is here!” |
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Split Pea and Melted Eggplant Soup Recipe by Penny Kris-Etherton, PhD The “melted” eggplant adds a wonderful texture and takes on the flavor of the peas and other ingredients |
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Parmesan and Romano Stuffed Artichoke Recipe by chef Steve Petusevsky This simple recipe is a great way to introduce novices to the splendors of artichokes. |
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Mixed Citrus Salad Recipe by K. Dun Gifford Clementines, pink grapefruit, and other citrus can be substituted for any of the three basic fruits, or added to them. |
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Mashed Potatoes with Kale and Olive Oil Recipe by Steve Petusevsky This is wonderful as a side dish or it can be stuffed into eggplant slices, peppers, or zucchini shells |