Recipes from Women's Expo
Sue’s Favorite Arugula Salad
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon dried oregano
¼ teaspoon salt
Put all of the ingredients in a jar with a tight-fitting lid. Place the top on the jar and shake the vinaigrette vigorously to blend. Set aside.
Baby arugula, washed
Thin slices of red onion
Toss salad ingredients in a large glass bowl. Drizzle with vinaigrette. Toss. Serve immediately.
Tip from the cook
Always give dried herbs a pinch as you drop them into your mixing bowl or cooking pot. This will release the flavorful oils in the dried herb.
Find chia seeds in the natural/health food section of your grocery store and at any health food store.
Mushroom Walnut Pâté
2 cups walnuts
2 tablespoons olive oil, divided
1 medium sized yellow onion, chopped
3 chubby cloves garlic, minced
15 cremini or shiitake mushrooms, sliced
2 teaspoons dried thyme
2 teaspoons dried sage
2 tablespoons nutritional yeast flakes or Parmesan cheese
3 tablespoons tamari soy sauce, divided
2 tablespoons balsamic vinegar
½ teaspoon freshly ground black pepper
Preheat oven to 250 degrees. Spread walnuts on a single layer on a baking sheet. Toast walnuts in preheated oven for about 10 to 15 minutes, until fragrant. Remove from oven and set aside.
Heat 1 tablespoon oil in a large-size sauté pan over medium heat. Add onion and sauté until onion becomes translucent, about 5 minutes. Add garlic and sauté another minute. Add mushrooms, along with remaining 1 tablespoon olive oil and cover. Reduce heat and cook for 5 minutes longer, stirring occasionally. Uncover pan and allow the mushroom mixture to cook for 10 minutes longer.
Add thyme, sage, nutritional yeast, 2 tablespoons tamari and vinegar and stir to combine. Cook for 1 minute. Turn off heat. Transfer mushroom mixture and toasted walnuts to a food processor, adding freshly ground pepper and remaining 1 tablespoon tamari, if needed. Pulse until mixture becomes a creamy pate.
Taste and add more seasoning, if necessary.
Serve at room temperature with crackers, bread or crostini. *See crostini below.
Makes 1½ cups.
Preheat oven to 400 degrees. Slice baguette(s) into ½-inch thick slices. Lightly brush each side with olive oil. Place on baking sheet. Bake in preheated oven for 10 minutes. Turn slices and bake for a few more minutes, just until edges begin to turn brown. Remove from oven.
Tip from the cook:
Parmesan cheese can be used in place of nutritional yeast.