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GREEN GODDESS SALAD

From Sweetwater Harvest Kitchen Serves 4 Salad 4 large romaine leaves 1/2 pound Brussels sprouts 1/4 cup walnut pieces 1 ripe pear 1/4 cup Parmesan cheese Dressing 1/2 bunch cilantro 2 cloves garlic 2 teaspoons fresh squeezed lime juice 1 1/2 teaspoon honey 1/2 avocado 1/2 jalapeño 1/2 cup olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper Wash romaine leaves. Dry and set aside. Blanch Brussels spouts for 2 – 3 minutes in salted boiling water, and then plunge into ice water bath to cool. Drain and set aside. Toast walnuts for 10 minutes in oven at 350° F, stirring occasionally for even browning.

Place all ingredients for dressing except the olive oil in a food processor and blend thoroughly. Then slowly drizzle in olive oil while continuing to blend until smooth and creamy. Toss Brussels sprouts and walnuts with dressing in a large bowl. Serve salad in a romaine leaf. Shave Parmesan cheese curls on top of each salad and garnish with pears and cracked black pepper.

WHOLE WHEAT YOGURT PANCAKES

Georgia O’Keeffe adapted this recipe from Stella Standard’s Whole Grains Cookery: A Gourmet Guide to Glowing Health. Makes 6 3-inch cakes 1/2 cup whole wheat flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup plain yogurt 2 egg yolks, beaten 1 tablespoon butter, melted 2 egg whites, stiffly beaten 1 – 2 tablespoons cooking oil Mix dry ingredients together, set aside. In a separate bowl, combine yogurt, beaten egg yolk, and melted butter. Add wet ingredients to dry mixture, then fork in stiffly beaten egg whites. Heat oil in a large skillet or griddle on medium high heat. Pour batter into your pan in 3-inch cakes. Cook about 2 minutes on each side, or until golden brown. Serve with your favorite pancake toppings.

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Edible Santa Fe - Spring 2014  

Women and Food - The spring issue is a showcase of amazing women working in food and agriculture, from those defining local food distributio...