Cups
& Bowls
Issue 3 - March 2013 - Pure Simplicity | 13
Gazpacho
4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
1/4 cup chopped fresh parsley
1 teaspoon white sugar
Salt and pepper to taste
Yields: 10 Servings
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic,
lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still
slightly chunky. Chill at least 2 hours before serving.
Noodles with Shimeji Mushroom
7 ounces dried Japanese
style noodles
1/2 cup olive oil
2 garlic cloves, minced
6 ounces shimeji mushrooms
2 tablespoons soy sauce
2 teaspoons miso paste
salt and pepper
2 tablespoons finely minced parsley
Bring a saucepan of water to a boil
and cook the noodles according instructions. Heat the oil in a skillet
over a low heat and add the garlic
cloves. Saute until fragrant.
and add a ladleful of cooking water
from the noodles, the soy sauce, and
the miso paste. Stir until the miso is
dissolved. Season with salt & pepper
and seave the sauce to simmer.
Turn up the heat & add the shimeji mushrooms and saute until the
mushrooms are soft. Lower the heat
Drain the noodles and add them to
the sauce. Stir well to coat every
noodle & serve with chopped parsley