13th Harvest Week <> Aug 2 - 8, 1999

Florentine Potatoes
serves 4

4 C diced potatoes
3/4 tbsp. olive oil
1 med. onion, finely diced
1 clove garlic, minced
1 C packed chopped spinach leaves
1/2 C soy milk
salt & pepper

Simmer potatoes in salted water until soft (approx. 20 min). Heat oil in a skillet, add onions & saute a few min. until translucent. Add garlic and saute a minute or so more, then add spinach, salt & pepper to taste (and a dab of water if the spinach leaves are completely dry) and saute about 5 min. until spinach has wilted. Drain and mash the potatoes until smooth. Stir in soy milk, then add spinach mixture and combine well. Serve hot.

Deb's Quickie Thai-style Green Bean Salad
(yes, I made this one up, and it was tasty!)

Figure on one handful of cleaned lettuce, torn in bite size pieces, and one handful of green beans, washed and trimmed, per person. I didn't exactly measure the ingredients for the marinade, so I'll do my best to estimate them for you:

(enough for about 4 servings o'beans)
juice of half a lime
2 tsp. fish sauce
1 small clove garlic, crushed
1/2 tsp. sugar
1/4 tsp. crushed dried red chilies
3 tbsp. olive oil
8 or 10 fresh mint leaves, slivered
some slivered red onion (say, 1 thin slice, quartered, per person)

Combine all the marinade ingredients except mint and onion and whisk well. Steam green beans 4 to 5 min. until crisp-tender. Rinse under cold water.  Toss beans w/dressing, onion & mint, & refrigerate. Serve chilled, marinated beans on beds of torn lettuce.

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