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anna gettyseasy green organic

cook welleat welllive well

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quinoa croquettes with cilantro yogurt sauce

cilantro yogurt sauce

1 large bunch fresh cilantro

stemmed

14 cup soy sauce

14 cup ume plum vinegar

1 small white onion,

quartered (about 12 cup)

2 cups plain yogurt

13 cup olive oil

quinoa croquettes

1 cup quinoa, washedthoroughly

1 medium carrot, peeled

and grated on medium

holes

1 small zucchini, grated on

medium holes

1 scallion, nely chopped

(white and green parts)

1 teaspoon garlic powder

1 teaspoon salt

6 sprigs fresh parsley,

stemmed and minced

1 large egg

14 cup all-purpose our

Grapeseed oil for cooking

Quinoa (pronounced KEEN-wah) is one of my favorite grains. Its high

in protein, low in acid, and has a beautiful nutty avor. It is an ancient

Incan grain, which the Incas believed was a grain from the gods. Look

for heirloom varieties with the fair trade symbol. Fair trade ensures that

farmers are being fairly compensated for their labor.

Before cooking, make sure to rinse the quinoa thoroughly in a ne-

mesh strainer to remove the bitter outer coating. The tartness of the

Cilantro Yogurt Sauce, made with Japanese plum vinegar, is the perfect

accompaniment to these crispy croquettes. The sauce is so tasty that

I increased the recipe a bit so youll have extra sauce on hand.

serVes 6

1. To make the sauce, combine the cilantro, soy sauce, vinegar, and onion in

a blender or ood processor and blend until smooth. Stop the motor and

add the yogurt and olive oil. Blend until creamy. Transer the sauce to a

container with a lid and rerigerate or at least 1 hour.

2. To make the croquettes, combine the rinsed quinoa with 2 cups o water

in a small pot and bring to a boil. Lower the heat, cover, and simmer or

15 minutes, or until the water is completely absorbed. Remove rom the

heat and transer to a medium bowl to cool.

3. When cool add the carrot, zucchini, scallion, garlic powder, salt, parsley,

egg, and four. Mix well. Using your hands, orm the mixture into patties

about inch thick and 2 inches in diameter.

4.Pour just enough oil into a large skillet to cover the bottom o the pan,

and heat the oil over medium heat. Working in batches, lay the quinoa

cakes in the pan and cook or 3 to 4 minutes. (You can probably cook

5 to 6 patties at once.) When the cakes are golden, turn them over

and cook until the second side is golden. (Check by liing up a sidewith a spatula.) Add additional oil as needed, and remove any brown

bits that accumulate in the pan as you cook.

5. Remove the cakes rom the pan and place them on a plate lined with a

recycled brown paper bag. Serve hot, drizzled with the Cilantro Yogurt

Sauce. Or put the yogurt sauce in a bowl or dipping. Top the cakes with

grated carrot and zucchini.

starters

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double lemon chicken breasts

with fresh tomato basil salsa

While I was pregnant with my daughter, India, we spent the entire

summer in Italy. My husband and I took a two-week intensive immersion

language class, and one day during a lunch break we came upon a tiny

family-owned trattoria called Da Dino (At Dinos). It was nothing fancy,

just two old ladies cooking simple Italian fare. True to the cravings of a

pregnant woman, I ate the lemon chicken breast with a side of garlic

spinach every day for those two weeks. In this recipe I serve the lemon

chicken with a garlicky tomato salsa instead, called checca in Italian.

The key to this dish is using thinly sliced chicken breasts, so ask your

butcher to llet each chicken breast half into 2 or 3 pieces, if possible.

serVes 4 to 8

tomato basil salsa

5 plum tomatoes, seeded

and cut into 14-inch

cubes

5 large fresh basil leaves,

thinly sliced

1 tablespoon minced garlic

2 tablespoons olive oil

Pinch of salt

Pinch of pepper

lemon chicken

34 cup all-purpose our

1 tablespoon grated lemon

zest

Salt and pepper to taste

8 skinless boneless chicken

breast llets, pounded

until 12 inch thick

Grapeseed or canola oil

for cooking

2 to 3 lemons, halved

1. To make the salsa, combine all o the ingredients in a bowl and mix well.

Set aside.

2. To prepare the chicken, combine the four, lemon zest, and salt and

pepper on a fat dinner plate. Using a ork, mix together until thoroughly

combined.

3. Wash the chicken breasts and pat them dry. Dredge each llet in the fourmixture, making sure to coat both sides. Set aside.

4. Heat a large saut pan over medium heat and add the grapeseed oil, using

just enough to coat the bottom o the pan. Add the chicken llets in

batches, cooking each side until lightly golden (about 2 minutes per side).

Beore removing the chicken rom the pan, squeeze generous amounts o

lemon juice over each piece. Serve topped with the basil salsa.

main dishes

green tip

Go for free-range certied organic chicken that is free of antibiotics,

hormones, and articial ingredients. Plus no herbicides or

pesticides are used in their feed. They are also treated more

humanely while alive.

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2 tablespoons unsalted

butter

4 cups thinly sliced

strawberries

1 large rib rhubarb,

thinly sliced

2 tablespoons sugar

1 tablespoon fresh

lemon juice

crumble topping

12 cup unbleached

all-purpose our

14 cup packed light

brown sugar

3 tablespoons cold

unsalted butter, cut

into pea-size pieces

These mini-crumbles are the gourmands dessert. Perfect in size and

bursting with avor, they bring sweet strawberries and zesty rhubarb

to life. This crumble is particularly delicious in early summer, when both

strawberries and rhubarb are at their peak, but feel free to use frozen

fruit (thawed), if fresh options are not available. I love eating these

crumbles warm, with a dollop of cold whipped cream, but enjoy it

topped with ice cream if you like. Or eat it plain; it will be just as good.

1. Preheat the oven to 375 degrees F.

2. Melt the 2 tablespoons o butter in a medium saucepan over medium heat.Add the strawberries and rhubarb and cook, stirring constantly, or 2 to

3 minutes. Add the sugar and lemon juice and cook or 2 more minutes.

Remove rom the heat and set aside.

3. To make the topping, mix together the four, brown sugar, and butter

pieces with your hands until the mixture resembles a coarse meal.

4. Divide the ruit among 6 ramekins. Divide the topping evenly, making

sure the ruit is completely covered.

5. Place the ramekins on a small baking sheet and bake or 25 to 30 minutes,

until the topping is golden and bubbly. Serve warm.

ministrawberry rhubarb crumbles

serVes 6

desserts and sweets

did you know. . .

Forty-ve percent of 731 strawberry samples tested in 2004 by the

U.S. Department of Agriculture (USDA) had 3 or more pesticide residues,and 22 samples had 6 or more residues. Based on the USDAs test results

for 2004 and food consumption data, Americans ate about 6 million

servings of strawberries that contained 6 or more residues. Domestically

grown conventional strawberries scored 56 on the Dietary Risk Index, the

fourth-highest score among fruits tested in recent years by the USDA.

Imported strawberries scored 78.