4th Harvest Week <> May 22 - 28, 2000

Olive & Fennel Tuna Melts
makes 4 sandwiches

two 6 oz. cans of tuna, drained well
1/3 C mayonnaise
2/3 C finely chopped fennel bulb
5 Kalamata or other brine-cured black olives, pitted & chopped
1 tbsp. minced fresh parsley
1 tbsp. fresh lemon juice, or to taste
4 slices rye bread, toasted lightly
4 oz. grated sharp Cheddar cheese

Preheat broiler. Combine tuna, mayo, fennel, olives, parsley, lemon juice, & salt and pepper to taste. Divide mixture among toast slices and top w/cheddar. In a shallow pan, broil  sandwiches under broiler about 4" from heat until cheese is bubbling, 1 - 2 minutes.

Cauliflower Soup w/toasted Cumin & Lime
makes about 3 cups, serves two

1/2 tsp. cumin seeds
1 onion, chopped fine
1 tbsp. butter
2 1/2 C chopped cauliflower (about half of a medium head)
1 C chicken or vegetable broth
1 C water
1/4 C half & half (optional)
2 tsp. fresh lime juice, or to taste

In a dry small skillet, toast cumin seeds 3 - 4 min. or until fragrant and several shades darker (do not burn!). Transfer to another dish to cool. Crush toasted seeds into coarse powder in mortar & pestle, or btwn. waxed paper w/rolling pin. In a heavy saucepan, saute onion in butter over moderate heat 'til soft. Add cauliflower, broth, water & simmer 20 min, 'til cauliflower is tender. Puree in batches (or mash w/spoon). Add lime juice & optional cream, reheat. Serve in bowls sprinkled w/cumin powder.

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