This is a very quick, easy, and customizable dish. I found the recipe via the NYT, which includes mint. Even without the mint, it’s very refreshing, with a smooth, neutral, and delicate flavor. A really lovely lunch or a welcome side dish that goes with pretty much anything.
• 1/2 cup Pearl Couscous
• 1 Cucumber
• 1 large tomato, or lots of tiny ones
• 2 T red onion, diced
• 1 cup water
• 1/4 cup lemon juice
• 1 – 2 T olive oil
• About 5 sprigs parsley
• salt & pepper
1. Lightly toast couscous in olive oil [enough to coat] over medium high heat, about 5 minutes.
2. Add 1 cup water and a pinch of salt and bring to a boil. Immediately reduce heat, cover, and simmer until 10 minutes, just until tender.
3. Remove from heat, strain if necessary, and pour couscous in large bowl.
4. Chop cucumber, tomatoes, and onion. Add to couscous, along with lemon juice, herbs, and the rest of olive oil. Toss, let breathe, and serve.
• 4-6 tomatoes
• a carrot, a handful of mushrooms, slice of yellow onion
• 1 cup vegetable stock
• 1T olive oil, 2T butter
• 1/4c (unsweetened almond) milk
• lots of black pepper and thyme
• a couple pinches salt, garlic powder, and basil
1. Remove core from tomatoes, heat in large pot, mashing occasionally
2. Purée carrot, mushrooms, and onion with vegetable stock, olive oil, milk, and butter*
3. Add to pot, mix and continue to heat. Add a very generous amount of black pepper and thyme (seriously, lots of both) along with garlic powder, salt, and a touch of basil
4. Pour into blender/processor and purée entire mixture. Return to pot and continue to heat, seasoning as needed. Serve with grilled cheese :)
*I didn’t plan to add butter, but even with spices my soup tasted like raw tomatoes. Butter made it taste more like conventional soup.
•6 loosely packed cups fresh basil (daddy long legs from garden that decides to creep around while you’re cutting the garlic not included)
•2-3 cloves garlic
•around 1/3c olive oil
•1/2c pine nuts
•1/3-1/2c Parmesan and Romano cheese (or pecorino if you’re not cheap like me!)
Blend! Makes a little under a jar of pesto (depends how much olive oil is used) which is supposed to last about a week. I served it on multigrain toast with roasted red pepper, spinach, cheese, and mushrooms. Also excellent as a cream sauce base.