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Two Recipe’s from Vicki Abel
Send a recipe, giving credit to yourself or where you found it to: Suzanne@InnerworksPublishing.com.
By Suzanne E. Harrill
Servings 10
6 green onions sliced
Oil & Vinegar Marinate (see ingredients and directions below)
10 potatoes with skin (Organic Yukon Gold or Red potatoes)
- Scrub potatoes.
- Boil uncovered until tender about 20 minutes (easily pierced with a fork, but not mushy).
- Drain potatoes and let sit until they have cooled enough to handle, but are still fairly warm.
- Slice into a large mixing bowl. The slices should be about ½ to ¼ inches thick. After two potatoes are sliced, sprinkle the layer with sliced green onions and a generous drizzle of marinade. Repeat this process with every two potatoes sliced. You may not need to use all of the marinade, but make sure the potatoes are well flavored. It is important that the potatoes absorb the marinade completely so the salad is not oily.
- Let the potatoes sit for 30-45 minutes, folding gently several times with a rubber spatula to make sure all the potatoes are able to marinade completely.
Make Marinate:
Blend:
1 cup Organic Flax Seed Oil or Olive Oil
½ cup Seasoned Rice Vinegar, such as Marukan brand (add more if you like)
Salt and pepper to taste
Optional: Add thinly sliced radishes and cucumbers when potatoes are cool and the marinade is absorbed.
Served either chilled, at room temperature, or warm.
(Makes 4 servings)
Ingredients:
2 T olive oil (I used less)
1 yellow onion, chopped
1 t ground cumin
½ t ground coriander
Pinch of red pepper flakes
1 c split red lentils, picked over and rinsed
1 carrot, peeled and finely chopped
1 tomato peeled, seeded and chopped
4 c vegetable broth
Salt and freshly ground pepper
Juice of ½ lemon (plus 1 lemon cut into 4 wedges)
Cooking instructions:
In large, heavy pot, warm the oil over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the cumin, coriander and red pepper flakes and cook, stirring, until the spices are fragrant, about 30 seconds.
Add the lentils, carrot, tomato and broth. Season with 1 t salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and simmer until the lentils fall apart and the carrots are soft, about 40 minutes. Remove from the heat and let cool slightly.
Working in batches, puree the soup in a blender. Return to the pot, add the lemon juice and warm through over medium heat, stirring occasionally.
Serve, accompanied with the lemon wedges.
P.S. I didn’t add any salt and found the soup to be perfectly seasoned for my taste without it.
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