Preparing Cucumbers: wash the cucumbers under running water and place in a bowl. Cover with ice water and enough ice to keep them cold for 10 hours. Drain the cucumbers and trim both ends so that the brine will more easily penetrate the flesh. Assembling: Rinse the dill and divide in half. Scrub and rinse […]

Quality: Can only freshly harvested greens. Discard any wilted, discolored, diseased, or insect-damaged leaves. Leaves should be tender and attractive in color. Procedure: Wash only small amounts of greens at one time. Drain water and continue rinsing until water is clear and free of grit. Cut out tough stems and midribs. Place 1 pound of […]

Combine the tomato & onion slices. Make a sauce with the remaining ingredients & pour over the tomatoes & onion.

Steam tempeh for 20 minutes. Allow to cool enough to handle. Cut into cubes slightly smaller than 1/2 inch. Combine with remaining ingredients & mix lightly. Serve on a bed of lettuce or as a sandwich filling. * I use tofu based mayonnaise, blend the tofu well with a touch of salt & pepper, lemon […]

Thickly slice jerusalem artichokes, and cook in salted water until soft. Drain. Make a bechamel sauce using the butter, flour and milk. Thicken for 15 minutes, mixing occasionally. Add the goat cheese, mix until melted and blended in the sauce. Remove from heat, add the egg yolk, and season to taste with nutmeg, salt and […]

In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir till thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly. Reserve 1/2 cup asparagus and 1 egg for garnish. In a 10″x6″x2″ baking dish arrange […]

Trim the broccoli and cut the heads off very close to the tips. Slice the stalks across on the diagonal into quarter inch pieces. Split the head into pieces no bigger than a walnut. Peel and finely chop the garlic and ginger. Heat the oil in a large frying pan or wok and fry the […]

This is a favorite dish of German-speaking Switzerland. Besides being served as a side dish with meat or fish, it is sometimes eaten on its own, for lunch or even breakfast, with milky coffee. The potatoes should be boiled in their jackets the day before. These should be waxy potatoes of the potato-salad kind. The […]

Peel the outer skin off the shallots and place them with the unpeeled aubergines, garlic cloves and chili under a hot grill or over a barbecue until browned. Peel the aubergines and garlic. Pound the chili, shallots and garlic together. Then add the salt and aubergine and pound together again. Fry the pounded mixture in […]

Shell, wash and drain peas. Chop white part of the callions into small pcs., and the green part into lge. pcs. Heat oil in large pot. Add the scallions and cook until soft but not browned. Add the peas and brown very lightly. Add the tomatoes (or the diluted paste), dill, salt, and pepper. Add […]