|How pretty is this?
(And delicious too!!!)
|I told you I had a lot of lemons!|
|The lemons preserving…
we’ll see how they
All in all, Levana’s book is packed with terrific (mostly) healthy recipes (I had to raise one eyebrow really high when I came across the hot chocolate mix with 3 cups of sugar….LOL!) I’m really looking forward to making some of the dressings, soups and desserts – they all look fabulous and I’m sure will taste delicious!! I highly recommend The Whole Foods Cookbook, it’s a great way to add healthy, fast, dishes to your family’s meals – and it’s pretty to look at too!
You can find more information about Levana’s book here: http://www.levanacooks.com/category/whole-foods-cookbook/
- 16 pieces chicken with skin on
- 2 teaspoons turmeric
- 2 pounds whole domestic or crimini mushrooms, the smaller the better
- 3 cups water
- Place all the ingredients in a wide heavy pot.
- Bring to a boil, then reduce the flame to medium and cook covered for about 1 hour.
- Transfer the chicken pieces onto a platter.
- If the sauce is not thick enough, reduce it on a high flame, uncovered, just a few minutes until it reaches the consistency of maple syrup.
- Pour the sauce over the chicken.
- Serve hot.
- Serving Size: 8
- 3 tablespoons olive oil
- Juice and peel of 2 lemons
- 1 bunch flat parsley
- Sea salt and freshly cracked pepper to taste
- A handful of fresh herbs of your choice: thyme, basil, rosemary, tarragon, chervil, etc. (no more than 2 kinds), leaves only
- 6 cloves garlic
- 1 side salmon, skinless and boneless, about 4 pounds trimmed
- Place all but the last ingredient in a food processor and grind until you obtain a smooth paste.
- Preheat oven to 425° F.
- Cut he salmon into 10 strips, reserving the tail end for another use.
- Cut each strip through their thickness, leaving them attached at one end.
- You will get long thin strips.
- Rub each strip with the paste, then roll tightly and secure with toothpicks.
- You will get neat little cylinders (medallions).
- Place the medallions in a pan just large enough to contain them.
- Roast 20 minutes.
- Serve warm or at room temperature.
- Garnish with lemon slices and chopped herbs.
- 8 to 10 large thick-skinned lemons
- Coarse sea salt
- Wash and dry the lemons thoroughly.
- Remove any green points attached to the ends of the lemons.
- Cut them in quarters lengthwise.
- Place 2 to 3 pieces in a clean wide-mouth quart-sized glass jar, top with a thick layer of salt.
- Lemon, salt, lemon, salt, and so on, all the way to the top, pressing down hard as you go to draw out the juice.
- Don’t worry if the juices don’t appear immediately; they soon, will, with all that salt.
- The lemons should be totally submerged by their own juice, and reach all the way to the top of the jar.
- Top with an extra layer of salt to enur that no lemon skin is exposed (or it will mold).
- You will need 2 jars.
- Place the jars in a dark cool place (I keep mine under the sink).
- They will be ready in two weeks, at which point they should be refrigerated.
- To use, take out a quarter of lemon at a time.
- Discard the pulp, rinse the skin thoroughly, and mince.
- Add to fish and chicken dishes, bean soups, salads, and salsas.
- Makes about 2 quarts.
- After the two weeks of pickling at room temperature, store refrigerated.
This years Mother’s Day Omelet!