Dilled Cucumber, Tomato and Celery Salad
1/3 cup water
1 tablespoon dill seed
1 tablespoon honey
1/3 cup buttermilk salad dressing and seasoning mix
2 cups mayonnaise
1 cup buttermilk
1 1/3 cups milk
1 cup white vinegar
2 large cucumbers, quartered and thinly sliced
3 tomatoes, cubed
2 stalks celery, chopped
1/2 onion, sliced and quartered
2 cloves garlic, minced
1 teaspoon salt
Place water and dill seed in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Whisk in honey and salad dressing mix, then pour mixture into a large bowl. Whisk in mayonnaise, buttermilk, milk, and vinegar until smooth.
Place cucumbers, tomatoes, celery, onion, garlic, and salt into a separate bowl, and pour half of the dressing onto the vegetables; toss well. Cover, and refrigerate salad for at least 1 hour. Cover and refrigerate remaining dressing for future use.
Spicy Eggplant and Green Bean Curry
?If you have coconut milk and some curry paste, here's a classic you can whip up quickly.??
5 tablespoons vegetable oil, divided?
4 garlic cloves, chopped
?1 tablespoon choppped peeled fresh ginger
?1 eggplant, peeled, cut into 1 x 2 pieces
?8 ounces green beans, trimmed, cut into 2-inch pieces?
1 tablespoon lime zest?
1 teaspoon thai green curry paste
?1 cup canned unsweetened coconut milk?
3 green onions, chopped?
1/4 cup fresh cilantro, chopped*
?2 tablespoons fresh mint, chopped*
*The herbs are a nice addition but don't make or break the dish...??
In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 30 seconds.
?Add eggplant and green beans. cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer. Transfer vegetables to bowl.?In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds.?Add coconut milk; bring to boil, whisking until smooth.
?Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Toss in onions, cilantro, and mint*.??
Beet and Mizuna Salad
This is a simple yummy salad. It calls for steaming beets, but you could boil til tender, or (my favorite), cut into 1/2 to 1" pieces and broil them. And way you make it, it will be delicious. Adapted from epicurious.com
?1/2 pound beets (about 3 medium-sized beets)?
1 small bunch mizuna?
1 tablespoon white wine vinegar? (or cider vinegar)
1/4 cup olive oil?
Salt and freshly ground pepper to taste?
1/4 cup toasted walnuts, chopped
?1/4 cup goat cheese, crumbled (optional)
Peel beets and cut into 1/2-inch wedges. In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl.
Discard course stems from mizuna, then wash greens well and dry.
Whisk together vinegar, salt, and pepper to taste, and whisk in oil until emulsified. Pour half of the vinaigrette over the beets and toss well. With the remaining vinaigrette, drizzle enough over mizuna to lightly coat, and toss well. Arrange mizuna and beets on two plates. Sprinkle walnuts on top and, if desired, add goat cheese and serve.