Twelve Months of Monastery Salads: 200 Divine Recipes for All Seasons
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Salads are healthy, convenient, versatile, and more popular than ever due to the year-round availability of high quality salad ingredients. According to a recent survey, 95% of Americans eat salad at least three times per week. InTwelve Months of Monastery Salads, best-selling author Brother Victor celebrates creative, nourishing salads - a cuisine in harmony with traditional monastic cooking. Monastic cooking centers on simple, fresh, wholesome ingredients, and monks rely a great deal on the seasonal harvest of their gardens.This engaging collection of more than 200 delicious, satisfying salads is organized according to the bounty of the seasons from the first spring harvest (Salmon and Cucumber Salad) to the heartier fare of the winter months (Venetian Gorgonzola Salad). In each season there are salads that honor saints, such as St. Michael's Salad, which pairs delicious ripe tomatoes with onions, olives, fresh basil, and mozzarella. There are also salads from countries across the globe, including German Potato Salad, South American Bean Salad, and Indian Curried Lentil Salad. As Brother Victor states in the book's introduction, "A salad, carefully prepared, is always an occasion for celebration.?
or 1 tablespoon dillweed 3 tablespoons chopped fresh chervil 3 tablespoons chopped fresh chives Salt and freshly ground black pepper to taste To make the salad, cook the potatoes in boiling water to cover just until fork-tender, and drain. Cut in half when cool enough to handle. Combine the potatoes, peas, celery, shallots, and cucumbers in a good-size salad bowl. Mix gently. Whisk the dressing ingredients together in a measuring cup or small bowl until thickened. Pour over the salad and
and crisp salad, full of life and health, which seems to invigorate the palate and dispose the masticating powers to a much longer duration. Alexis Soyer Sicilian Potato Salad (Insalata di Patate) Serve this salad at room temperature or, if you like, refrigerate it for 1 hour and serve cold. MAKES 6 TO 8 SERVINGS Salad 2 pounds small red potatoes, peeled, cooked in boiling salted water just until tender, drained, and quartered 1 celery heart, finely chopped 1 red onion, finely chopped
macaroni in a large saucepan of boiling salted water until al dente. Drain and rinse under cold running water. Drain again, shaking the colander well, then transfer to a large salad bowl. While the pasta is cooking, put the string beans in another large saucepan of boiling salted water and cook until tender but still crisp and firm, about 5 minutes. Drain and rinse under cold running water, then drain again. Add to the salad bowl, along with the onion, tomatoes, olives, and herbs. Whisk the
oz 28 g 1½ oz 48 g 2 oz 57 g 2½ oz 66 g 3 oz 85 g 3½ oz 100 g 4 oz 113 g 5 oz 142 g 6 oz 170 g 7 oz 200 g 8 oz 227 g 9 oz 255 g 10 oz 284 g 11 oz 312 g 12 oz 340 g 13 oz 368 g 14 oz 400 g 15 oz 425 g 1 lb 454 g Oven Temperatures F GAS MARK C 250 � 120 275 1 140 300 2 150 325 3 165 350 4 180 375 5 190 400 6 200 425 7 220 450 8 230 475 9 240 500 10 260 550 Broil 290 Index A Aioli Mayonnaise, [>] All-American Tossed Salad, [>] Almonds Immaculata Salad, [>] Madagascar Date-Nut Salad, [>]
Salad, [>] Taramasalata Egg Salad, [>] Tarragon-Mustard Dressing, [>] Tarragon Sauce, [>] Tarragon Sauce "Classique," [>] Thousand Island Dressing, [>] Tofu Salad, Herbed, [>] Tomato(es) All-American Tossed Salad, [>] Assumpta Salad, [>] Bistro Egg Salad, [>] Catfish Salad, Greek Style, [>] Cherry, and Bulgur Salad, [>] Chickpea Salad, Spanish Style, [>] Cooked Fennel Salad, [>] Costa Brava Egg-and-Tuna Filled, [>] Farfalle and Chickpea Salad, [>] Gazpacho Salad, [>] Greek-Style