Spring Radish Salad (lacto-vegetarian)

adapted from Verdura Vegetables Italian Style by Viana La Place

1 bunch fresh radishes
2-3 very sweet carrots
2 bunches arugula
salt and pepper to taste
extra virgin olive oil
2 tablespoons freshly grated parmesan cheese
lemon wedges

Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.

Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.

Creamy Potato Leek Soup (vegan)

1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

Heat a 4-quart soup pot over medium heat and add the oil.

Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

Add the garlic and stir well. Cook for 1 minute more.

Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 - 6.

Shrimp Oregano Appetizer

1/2 pound 10 to 15 count peeled and deviened shrimp
2 tablespoons fresh oregano, minced
1 tablespoons fresh parsley, minced
2 tablespoons fresh lemon juice
1 tablespoons chili oil

Combine the oregano, parsley, lemon juice and chili oil. Add the shrimp and marinate for 30 minutes.

Preheat a sauté pan on medium heat until the rim of the pan is hot to the touch. Add the shrimp and marinade and sauté until the shrimp begins to turn pink (about 3 minutes).

Remove from pan and place on heated plates and serve.

Marinated Tofu with Mizuna (vegan)

mizuna, washed, stems removed and torn into medium size pieces
1/2 lb of firm tofu
balsamic vinegar
sesame oil
olive oil
garlic chives, minced
fresh ginger, minced or grated
pinch of red pepper
tamari sauce or Braggs Aminos
sesame seeds

Drain tofu and cut up into cubes.

Mix together the vinegar, sesame seed oil, olive oil, garlic chives, fresh ginger, red pepper, and Tamari or Braggs to make the marinate.

Set cubes in marinade and turn occasionally. Marinate for at least 2 hours at room temperature.

Pour off marinade into skillet and simmer 1-2 min. Add torn pieces of cooking greens and cover pan. Stir occasionally and continue simmering until the greens wilts. Add the tofu and sesame seeds and heat through.

May serve over brown rice.