This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.
2 organic oranges
1 whole egg
1 teaspoon Dijon mustard
2 large garlic cloves, green shoots removed, mashed in a mortar and pestle with 1/2 teaspoon salt
2 to 3 teaspoons fresh lemon juice (to taste)
1/2 cup canola oil
1/4 cup extra virgin olive oil
1 or 2 bunches red, yellow or chioggia beets, the beets roasted, the greens stemmed, washed and steamed or blanched just until tender
Cooked wheat berries, bulgur, barley or quinoa
1. Preheat the oven to 250 degrees. Using a potato peeler, remove the orange zest, without the pith, from the oranges, and place on a baking sheet in the oven for 45 minutes or until completely dried. Check often, and be careful that it doesn’t burn. Allow the peel to cool, then grind in a spice mill. Measure out 1 tablespoon.
2. Mash the garlic in a mortar
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