Porcupine Grill Salad

Pears
Almonds
Blueberries
Mandarin Oranges
Red Onion
Feta Cheese

Dressing
1/2 C Canola Oil
1/4 C Balsamic Vinegar
!/4 C Sugar
1/2 t. Salt
1/2 t. Garlic salt
1/2 t. Worcestershire sauce

Cold Emerald Peanut-Sesame Noodles

I love this recipe for a number of reasons:

1. Most peanut sauce recipes end up looking a plain AND boring brown – but this dish is a bright green (thus “Emerald”) that resembles a spring pesto
2. The only thing I turn on the stove for is to boil water and noodles (I don’t even add the fried scallions the original recipe called for)
3. You get all the nutrients from raw spinach, without the raw spinach taste
4. It’s super easy and deliciously satisfying

Cold Emerald Peanut-Sesame Noodles

Adapted from “A Year in A Vegetarian Kitchen” by Jack Bishop

Sesame Noodles

1 T salt

1 pound fresh Chinese noodles (I would sub whole wheat noodles)

Emerald Peanut Sauce

3 C packed baby spinach leaves

1/3 C smooth natural peanut butter (w/out sugar or additives)

1 T minced gingerroot

1 T Sugar (I used a tsp instead)

½ tsp hot red pepper flakes (or to taste)

1/3 C hot water

3 T Soy Sauce

1 T rice vinegar

Fried Scallion Garnish (I didn’t actually do this part)

3 T roasted peanut oil

4 medium scallions, thinly sliced (about ½ C)

STEP ONE:

Bishop says:

1. For the noodles: Bring 4 quarts water to a boil in a large pot for cooking the noodles. Add the salt and noodles and cook until al dente. Drain and rinse the noodles under cold running water to remove excess starch. Transfer the noodles to a large bowl and toss them with the sesame oil.

I say: Just cook some wheat noodles like you’ve done for years, and add a little oil if they’re sticking.

STEP TWO:

Bishop Says:

2. For the sauce: Place all the ingredients in a food processor. Process scraping down the sides of the bowl as necessary, until the sauce is smooth.

I say: My food processor is mini; so I can only ‘process’ a little spinach at a time. But it’s totally worth it!

STEP THREE:

Bishop Says:

3. For the garnish: Heat the oil in a small skillet over high heat until almost smoking add the scallions and fry stirring occasionally until light brown about 2 minutes. With a slotted spoon transfer the scallions to a small plate lined with a paper towel.

I say: Why waste your time grilling one more thing. Besides, scallions are something I buy and never use all the way up (like cilantro).

STEP FOUR:

Bishop Says:

4. To serve: With your hands or two spoons, separate the noodles. Add the sauce and toss until coated evenly. If the noodles, seem dry, add a tablespoon or two of cold water and toss. Transfer the noodles to a serving dish and sprinkle with the fried scallions. Serve immediately.

I say: Toss, coat and enjoy. Again, the scallions just seem like extra work for me… and does anyone really love scallions? I think you’d be ok to make the sauce a couple of hours or so before and then just pour on the noodles when you’re ready to serve. I also heated this up for lunch the day after, and it was awesome as a hot dish too!

Lavender Mint Shortbread -or- Day Spa in a Cookie

Lavender Mint Shortbread

Ingredients: 1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes) 2/3 cup sugar 2 tablespoons finely chopped lavender florets (fresh or dried) 1 tablespoon chopped fresh mint 2 cups flour 1/4 teaspoon salt

Preheat oven to 325°F.

Cream together the butter, sugar, lavender, and mint with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flourand salt. Divide dough in half. Roll into 'logs' wrapped in plastic. Chill until firm.

Cut the dough into 1 1/2 -inch circles. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie one or two times with a fork.

Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack.

Makes about 4 dozen.

****

I say if you can't go to the day spa, just eat a few of these:

Salt & Sugar for an exfoliating scrub. Mint for invigorating...(Body) Butter for a rich moisturizing treatment, and Lavender for relaxation and calming...

Enjoy!

Save the Planet GRANOLA

Makes about 8 - 10 cups
Time: Approx 30 minutes

Ingredients

6 Cups Rolled Oats (not quick cooking or instant)
2 Cups Mixed Nuts or Seeds (I use whole almonds and crush them into oblivion with a hammer: this gets them to be a good side, and provides a great opportunity to release any mommy-angst; Holden likes to help)
1 Cup dried unsweetened coconut
1/2 - 1 Cup Milled Flaxseed
1 heaping teaspoon cinnamon
Dash of salt (I use kosher)
1 Cup Honey (or to taste)
1/2 C Pure Maple syrup (yes, real maple syrup. And like the honey, 'or to taste.')
1 Cup Raisins
1 Cup Craisins

1. Preheat oven to 300
2. Place large baking pan over medium-low heat (I tried cookie sheets but found a roasting pan works fabulously!) Place pan over two burners if it's convenient. Add the oats and cook, stiring occasionally until they get a little brown and become fragrant (3 -5 minutes)
   
3. Add nuts/seeds and continue to cook, stirring frequently - about 2 minutes
4. Add coconut, stirring approx. two minutes.
5. Continue with this process, adding flaxseed and cinnamon, and salt.
6. Add honey and maple syrup; stiring until all oats are coated and sweetener is evenly distributed.
   
7. Bake 18 - 20 minutes, stirring once or twice during that period.
   
8. Remove pan from oven, add dried fruit, stir and cool. Continuing to stir until granola reaches room temperature
9. Transfer to a sealed container and store in refrigerator. It will keep indefinitely.

Editor's Notes:

This recipe is (like most of my 'creations') adapted from Mark Bittman's How to Cook Everything. His recipe only calls for 1/2 Cup to 1 Cup of honey or syrup. When I make it for my family, I use closer to his measurements. When I make it as a gift, I use the above measurements.

Also, I try to use organic ingredients when available. The organic variety of cinnamon I use is fragrant and powerful - I love it! I also buy organic raisins in bulk from Costco, along with organic milled flaxseed.

In my experience, higher quality ingredients make for easier baking/cooking, with superior flavors.

Bittman also adds that "The contents and proportions of granola are more governed by individual taste than most other foods." So experiment with spices like nutmeg, or try different varieties of fruit/dried nuts. His recipe only calls for 1 cup of dried fruit, but as you can see above, I like a lot sweet and fruit in my granola. Must be my SUITE tooth. :)