Posts Tagged "celery"

Fall Beet and Apple Salad with Celery and Walnuts

Posted

Adapted by Farmer Dave’s from Healthy Living Market Ingredients 2 firm sweet-tart apples 4 celery stalks, thinly sliced 1 small shallot, minced or 2 scallions, thinly sliced Juice of 1 lemon 1 medium-large beet, matchsticks 3 Tablespoon chopped walnuts 3 Tablespoons olive oil Salt and pepper to taste Large handful baby spinach or arugula Directions: Toss the apple slices, celery, shallot or scallion and lemon juice together in a bowl. Add the beet matchsticks, walnuts, olive oil, salt and a few grinds of black pepper, to taste. Let sit 10 minutes. Serve on a bed of baby spinach...

Read More

Spinach Salad with Seared Shiitake Mushrooms  

Posted

from New York Times Ingredients: For the Dressing: 1 tablespoon red or white wine vinegar or sherry vinegar 1 tablespoon fresh lemon juice 1 small garlic clove, finely minced or pureed in a mortar and pestle Salt and freshly ground pepper to taste 1 teaspoon Dijon mustard ⅓ cup extra virgin olive oil (can substitute some yogurt or buttermilk for some of the olive oil for a low-fat dressing) For the Salad: 6 large or 8 smaller fresh shiitake mushrooms, stemmed and sliced (discard the stems or use for stock) 1 teaspoon canola oil Salt to taste 1 6- or 7-ounce package baby spinach,...

Read More

Peanut Noodles with Crunchy Celery and Celery Leaves

Posted

Ingredients ¼ cup toasted sesame oil ¼ cup low-sodium soy sauce ¼ cup smooth peanut butter 2 Tbs. lemon juice 2 Tbs. brown sugar 1 Tbs. plus 1 tsp. minced fresh ginger 2 cloves garlic, minced (2 tsp.) 1 tsp. chile-garlic sauce ½ lb. whole-grain linguine 1½ cups thinly sliced celery stalks ½ cup chopped celery leaves, plus 1 cup whole or torn celery leaves ⅓ cup finely chopped roasted peanuts, optional Directions 1. Process sesame oil, soy sauce, peanut butter, lemon juice, brown sugar, ginger, garlic, and chile-garlic sauce in blender or food processor until smooth. Transfer to...

Read More

Celery and Pear Soup

Posted

Ingredients: 2 tablespoons unsalted butter (1/4 stick) 2 tablespoons olive oil 1 cup coarsely chopped leeks 1 1/2 cups peeled, coarsely chopped ripe pear 4 cups coarsely chopped celery 1 tablespoon minced fresh thyme leaves (or 1 tsp dried thyme leaves) 3 cups low-sodium vegetable broth 3 cups water Directions: In a large pot over medium heat, melt butter until foaming. Add olive oil, shallots, and pear, season well with salt and ground white pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add celery and thyme, season with more salt and pepper, and...

Read More

Martha Stewart’s Vegetable Juice

Posted

From MarthaStewart.com Ingredients: 3 medium tomatoes, cut into large chunks 7 celery stalks, cut into 3 inch pieces 1/2 pound carrots, cut into 3 inch pieces 1 piece fresh horseradish (about 2 1/2 x 1/4 inch), or 2 1/2 teaspoons prepared horseradish 1/4 teaspoon coarse salt 2 1/2 teaspoons fresh lemon juice Directions: Working in batches, juice the tomatoes, celery, carrots and horseradish through an electric juicer into a large bowl. Stir in salt and lemon juice. Pour vegetable mixture through a fine sieve into another bowl or pitcher. Serve with a lemon...

Read More