Green Gazpacho

by Jennifer

This delicious version of gazpacho takes advantage of all the green peppers and cucumber we’ve been getting from our CSA, plus has the added advantage of protein and iron from the walnuts and spinach.  Give it at least 30 – 60 minutes to chill in the fridge before serving, or you can do what Yotam Ottolenghi does, and puree in 9 oz of ice cubes.  Below is my adaptation of his recipe from Plenty, and serves 6.

  • 2 celery stalks
  • 2 green peppers
  • 1 1/4 lb cucumbers, peeled and seeded
  • 3 slices stale white bread, crusts removed
  • 1 jalapeno
  • 2 garlic cloves
  • 1 tsp sugar
  • 1 1/2 cups walnuts, lightly toasted
  • 5 oz baby spinach
  • 1 cup basil leaves
  • 2 TBS chopped parsley
  • 4 TBS sherry vinegar
  • 3/4 cup extra-virgin olive oil
  • 3 TBS plain nonfat Greek yogurt
  • 2 cups cold water
  • 2 tsp salt
  • freshly ground black pepper

Roughly chop the celery, peppers, cucumber, bread, jalapeno and garlic.  Working in batches and

transferring to a bowl, puree everything in a blender or food processor.  Chill for at least 30 – 60 minutes, or if serving immediately, puree in 9 oz ice cubes as well.  If the soup seems too thick for your liking, add a little cold water before serving.



Bulghur Burgers, Oven-Roasted Fries and Coleslaw with Buttermilk-Horseradish Dressing

By Jennifer

Bulghur Burgers, Oven-Roasted Fries and Coleslaw with Buttermilk-Horseradish Dressing

Bulghur Burgers

This recipe is from Moosewood Restaurant Cooks at Home;  the original recipe calls for a 1/2 cup grated carrots, which I’ve done before, but tonight I just did not feel like grating a 1/2 cup of carrots, and they still tasted delicious.  These burgers are pretty tasty on their own, or with pickles, ketchup and mustard, or with barbecue sauce….the recipe makes 8 medium-size burgers.

  • 3 cups boiling water
  • 2 garlic cloves, chopped
  • 1 1/2 cups bulghur
  • 2 TBS olive oil
  • 1 cup mashed chickpeas
  • 1/2 cup chopped scallions
  • 1/4 cup chopped parsley
  • 1/4 cup well-stirred tahini
  • 2 TBS tomato paste
  • 2 TBS low-sodium soy sauce
  • 1 tsp Dijon mustard
  • freshly ground black pepper to taste

Mashing chickpeas

Garlic and bulghur in the pan

Heat the olive oil in a large skillet over medium-high heat;  add the garlic and bulghur and cook, stirring, for 2 minutes.

Bulghur is cooked

Add the boiling water, stir, cover, and turn heat down to low;  cook for 15 minutes.

Ready to make burgers

Remove from heat and stir in remaining ingredients. When cool enough to touch, form into 8 burgers (rinse your hands often to keep them from sticking to you).

Burgers on the griddle for 5 minutes

Cooking the other side

You can either cook the burgers on a lightly oiled heavy skillet or griddle,  about 5 minutes per side, until the outside is crunchy, or you can bake them on an oiled baking sheet at 375 degrees for 20 minutes.

Oven-Roasted Fries

Serves 4.

  • 3 medium baking potatoes, each cut into 8 wedges
  • 2 TBS olive oil
  • Sea salt to taste

Potatoes cut in 8 wedges each

Place a rimmed baking sheet in the lower third of your oven and preheat the oven to 450.  Toss the potatoes, olive oil and salt together in a bowl.

Potatoes, flipped, after 20 minutes in the oven

When the oven is ready, take out the hot pan and arrange the potatoes, cut side down.  Roast for 20 minutes, then flip the potatoes to the other cut side. Roast another 20 minutes.

Oven-roasted fries are ready

Coleslaw with Buttermilk-Horseradish Dressing – adapted from Vegetarian Cooking for Everyone by Deborah Madison

Serves 4 – 6.

  • 1 lb. thinly sliced green cabbage (such as a pre-shredded bag of cabbage)
  • 1 green pepper, very thinly sliced
  • generous 1/4 cup chopped scallions
  • 1/2 tsp salt

Buttermilk-Horseradish Dressing:

  • 1/2 cup well-shaken buttermilk
  • 1/2 cup non-fat plain Greek yogurt
  • 1 TBS horseradish
  • 1/2 tsp. wasabi powder or to taste
  • 2 garlic cloves, minced
  • 1/4 tsp salt
  • 1/4 cup chopped parsley
  • juice of 1/2 lemon

Cabbage, green pepper and scallions

Combine cabbage, green pepper, scallions and salt.

Dressing for coleslaw is ready

Whisk together dressing ingredients.  Toss dressing into cabbage mixture.

Tossing coleslaw with Buttermilk-Horseradish Dressing