The Parkway District • 1235 Apalachee Parkway • Open Daily 8am - 10pm • 850.942.2557

Cook’s Corner

Compiled by Jean Crozier

GAZPACHO
Serves 8

6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded and chopped
1 sweet red bell pepper (or green), seeded and chopped
2 stalks celery, chopped
1-2 T chopped fresh parsley
2 T chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 T fresh lemon juice
2 tsp sugar
Salt and pepper to taste
6 or more drops Tabasco sauce
1 tsp Worcestershire sauce
4 cups tomato juice

Combine all ingredients. Blend slightly to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
From www.elise.com


PANZANELLA (TOMATO AND BREAD SALAD)
Serves 4

3 T olive oil
2 T balsamic vinegar
1 clove garlic, minced
3/4 pound day-old crusty Italian bread, cut into 1 1/2-inch cubes (If unavailable, spread fresh bread cubes on a tray in single layer and allow to dry 2-4 hours.)
1 cup roughly chopped fresh tomatoes
1/2 small sweet onion, thickly sliced
1/2 cup fresh basil leaves
1/4 cup chopped fresh mozzarella cheese
Freshly ground black pepper
3 small tomatillos, peeled and finely chopped

In large bowl, combine oil, vinegar, garlic, and freshly ground black pepper to taste. Add bread, tomatoes, onion, basil and cheese. Toss to coat. Let stand 20 minutes at room temperature.

Toss again, scatter tomatillos on top, and serve.
From http://health.yahoo.com


ROBERTA'S QUINOA SALAD
Serves 10

1 cup dry quinoa soaked 4-6 hours, then sprouted 2-3 days (becomes approx. 6 cups)
2 cups diced cucumbers
2 cups diced tomatoes
3 diced avocados
4 T Nama Shoyu® soy sauce

Combine all ingredients.
From www.rawsacramento.net


CHIPOTLE COLESLAW
Serves 6-8

1/2 cup mayonnaise
1/2 cup sour cream
3 T white vinegar
1 T molasses (not blackstrap)
1 1/2 tsp sugar
1 small canned chipotle chile, minced, plus 2 tsp adobo sauce from the can
1 tsp kosher salt
6 cups each packed, shredded green and red cabbage
7 green onions, green and pale green portions, sliced into thin rounds
1 cup tightly packed chopped fresh cilantro leaves

Prepare the dressing. In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce and one teaspoon salt.

In a large bowl, toss together cabbage, green onions, and 3/4 cup chopped cilantro. Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to four hours. Before serving, add more salt if you like and scatter remaining 1/4 cup chopped cilantro over the top.
From www.find.recipes.com


TROPICAL FRUIT AND BLACK BEAN SALAD
Serves 8-10

1 cup black beans, cooked and drained
1 cup mango, peeled and cubed
1 cup papaya, peeled and cubed
1 avocado, peeled and cubed
1/4 cup pine nuts
1/2 red onion, sliced
2 T lemon juice
3 T olive oil
1 T parsley flakes
1/2 tsp sea salt
1/2 tsp red chili flakes
1/4 tsp pepper, black coarse grind

Combine beans, mango, papaya, avocado, pine nuts and red onion in a bowl. In a separate bowl, combine remaining ingredients. Pour over the bean mixture and refrigerate for an hour or more before serving.
From Frontier Natural Foods Cooperative


TUNA AND CHICKPEA SALAD WITH PESTO
Serves 6

2 15.5-oz cans (3 cups) chickpeas, roughly chopped
1 12-oz jar roasted red peppers, drained and thinly sliced
24 black olives, pitted and roughly chopped
2 stalks celery, thickly sliced
3 6-oz cans tuna, drained
5 T pesto
1/2 tsp kosher salt
1/4 tsp black pepper
6 sprigs fresh basil (optional)

In a large bowl, combine the chickpeas, red peppers, olives, celery, tuna, pesto, salt and black pepper. Divide among individual plates. Garnish with the basil (if using).
From www.realsimple.com


WALNUT CHERRY CHICKEN SALAD
Serves 4

2 cups cubed cooked chicken or turkey
2 cups Bing cherries, pitted
1 cup walnut pieces
1 10-oz package spring mix
1/2 cup raspberry vinaigrette dressing

Arrange chicken, cherries and walnut pieces on lettuce bed on each of four serving plates. Drizzle with dressing and serve.
From www.realsimple.com


CHICKEN & BELL PEPPER POCKETS WITH TOMATO SPREAD
Serves 4

1 T plus 1 tsp. olive oil
2 red onions, sliced
2 red or green bell peppers, cut into julienne strips
1-1/2 lbs boneless skinless chicken breast halves, cut crosswise into 1/4-inch strips
1/2 tsp ground cumin
1/2 tsp dried thyme leaf or 2 tsp fresh, chopped
6 oz black olives, drained and sliced
1/4 cup sun dried tomato spread
4 whole wheat pitas, halved

Heat half the oil in a heavy nonstick skillet over medium heat. Add onion, bell pepper, and salt and pepper to taste. Sauté 10 minutes, stirring frequently, or until vegetables are very tender. Transfer to a platter and set aside. Heat remaining oil in the same skillet over high heat. Sauté chicken strips and salt and pepper to taste two-to-three minutes or until opaque throughout. Stir vegetables, cumin and thyme into skillet. Mix thoroughly and cook until heated throughout. Remove from heat and stir in black olives. Spread sun dried tomato spread lightly on inside of pita bread loaves. Stuff chicken mixture into pitas and serve.
From http://recipes.frontiercoop.com


DEVILED TOFU SANDWICH
Serves 4

1/4 pound tofu
2 tsp mustard
1/2 tsp soy sauce
1/4 tsp tumeric
1/4 cup green bell pepper, minced
1/4 cup onion (optional), minced
1/4 tsp paprika
8 slices white or other bread of choice, toasted if desired
8 lettuce leaves
4 slices tomato

Combine first seven ingredients in a bowl. Spread mixture on half the slices of bread. Layer with lettuce and tomato and top with remaining bread.
From http://recipes.frontiercoop.com


RAW MARINARA
Makes aprox. 2 1/2 cups

1 cup sun-dried tomatoes soaked in 1 cup water until soft (about 30 minutes). Save soak water
1 cup chopped fresh tomatoes
1/2 cup chopped carrot
3 T olive oil
2 T minced fresh oregano
2 T Nama Shoyu soy sauce
1 tsp fresh rosemary
1-2 cloves garlic

Blend until smooth. Delicious over raw zucchini “noodles.” Use a spiral vegetable cutter to make raw veggie “noodles.”
From The Raw Foods Primer by Chef S. A. Ferrara


RAW FALAFEL
Makes 35-40 patties

1 1/2 cups walnuts
1/2 cups macadamia nuts
2 T chopped parsley
2 T chopped chives
2 T raw tahini butter
1/4 cup fresh lemon juice
1 clove garlic, minced
1 tsp ground cumin
1 tsp sea salt

Soak nuts for 15 minutes, then drain. Mix all ingredients with a wooden spoon in a large mixing bowl. Put all ingredients through a Champion� juicer with the blank plate to puree mixture. Add up to 1/2 cup water, if necessary. After processing, thoroughly mix all ingredients with clean hands. With the falafel mixture, make a small ball (ping-pong sized), then flatten the ball to make a patty. Put the patty on a mesh dehydrator tray. Continue until all the mixture is used up Dehydrate for 8-10 hours at 95 degrees Fahrenheit.
From www.rawsacramento.net


FAUX SALMON (OR MOCK TUNA)
Serves 4-6

This attractive dish resembles salmon casserole. But we know it's not! Adding more kelp, dulse or any other sea vegetable that you have on hand will increase the seafood flavor. For fun, press into a mold and unmold onto a platter, surrounded with kale and parsley, topped with almonds or olives. For a luncheon or brunch this recipe is lovely served in a scooped out tomato.

2 cups almonds, soaked 8-10 hours
2 whole carrots
1/2 cup coarsely chopped red onion
1 1/2 cups finely minced celery
1/2 cup minced parsley
1/4 cup minced shallot or scallion
1/4 cup lemon juice
2 tsp kelp powder
1 tsp dulse powder or granules
1 T liquid amino, 2 tsp Nama Shoyu soy sauce, or 1 tsp sea salt

Soak almonds 8-12 hours, drain, rinse and drain again. Put the almonds, carrots and onions through the heavy-duty juicer, using the blank screen. Place mixture in a large bowl, add celery, parsley, shallots, lemon juice, kelp, dulse, Bragg’s® liquid amino's or sea salt and stir thoroughly. Shape into a mold or place in a pie crust. Keeps several days, covered, in the refrigerator.
From www.rawgourmet.com


VANILLA UNMILKSHAKE
Serves 4-6

Juice and meat from 1 young coconut
1 1/2 frozen bananas
4 Medjool dates
2 T honey
2 tsp vanilla extract
Ice to desired texture (1-2 cups)

Blend all ingredients in a blender until nice and creamy. Use a spatula every so often to make sure all ice gets thoroughly processed.
From www.fromsadtoraw.com


ZINGY SUMMER GINGERADE
Makes 3 cups

Juice of one lemon
2 T raw honey or agave nectar
1 inch by 1/2 inch piece of ginger root, peeled and grated
3 cups water

Place all ingredients in a blender. Blend well. Chill. Add mint leaves for extra flavor.
From www.thegardendiet.com


HONEYDEW AND BLUEBERRY FREEZE
Serves 4

1 cup honeydew chunks
2 tsp fresh mint leaves and some for garnish
16 oz fat-free plain Greek-style yogurt
3 T sugar
1 cup blueberries

Place melon, mint, one cup of yogurt and one tablespoon of the sugar into blender and puree until smooth. Transfer puree to plastic container. Repeat with blueberries, remaining one cup of yogurt, and remaining two tablespoons sugar and transfer to another plastic container.

Freeze purees for two hours, stirring every 30 minutes to break up ice crystals.

Remove from freezer a few minutes before serving. Spoon mounds of each frozen puree into four glass dessert cups or wine glasses and garnish with mint leaves.
From http://health.yahoo.com

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