Favorite Recipes From the Eco-Village Restaurant

(Page 2 of 3)

July/August 1984
 
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Blend the juice and ice in a blender until the cubes are liquefied. After adding the fruit, vanilla, and honey, continue processing until the mixture is smooth. This should yield approximately 2 cups of sweet, delicious fruit shake. (This recipe is from Eco-Chef Linda Doyle, who also contributed MOM's favorite bread in issue 86.)

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Cheese and Herb Salad Dressing

1 cup of mayonnaise
1/2 cup of chopped parsley
1/4 cup of Parmesan cheese
2 tablespoons of lemon juice
1 garlic clove, crushed
1 teaspoon of basil

Combine all the ingredients (using milk or buttermilk as a thinner, if needed) ahead of time and refrigerate so the flavors have a chance to blend. Then pour the dressing over your favorite salad at mealtime.

Vegetable Barley Soup

1 onion
1 tablespoon of oil
3 cups of water or vegetable stock
1/2 cup of barley
3 carrots, sliced
1 bunch of broccoli, cut in pieces
3 medium potatoes, diced
2 medium tomatoes, diced
1 teaspoon of basil
1 teaspoon of oregano
1/4 teaspoon of coriander
1/4 teaspoon of dill
1 teaspoon of Spike seasoning sea salt to taste
pinch of parsley, chopped
pinch of mint, chopped

First, sauté the onion in oil, add the water (or stock) and barley, and bring the mixture to a boil. Then reduce the heat and simmer until the barley is almost done (approximately 20 minutes). Add the vegetables and spices and continue to simmer until The vegetables are tender. (NOTE: You can use almost any vegetables you want in this soup. Here at MOM's restaurant we just add whatever goodies our gardens are yielding at the time.) Add the fresh parsley and mint just before serving. This pot should give you about 8 to 10 steaming bowlfuls.

Chick-Pea Spread (for Sandwiches or Dip)

3/4 cup of chick-peas (garbanzo beans), cooked
2 garlic cloves, crushed
1 teaspoon of basil
6 to 8 tablespoons of lemon juice
1/2 teaspoon of oregano
1 teaspoon of sea salt
1/2 cup of tahini
1/2 to 1 cup of water or bean liquid

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