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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.


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.



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...