response 1 of 74:

Jun 24 22:17 UTC 1993

I will kill for Seva's Gespacho (sp?) recipie.  I've never been able
to reproduce it.  Oh, and their Tahini Salad Dressing.

response 3 of 74:

Jun 25 06:49 UTC 1993

with this heat, the melt part is easy ........
  
reminds me, I have some tuna flopping around in a can somewhere .......

response 5 of 74:

Jun 26 12:32 UTC 1993

Anyone have any wonderful ideas, more ways to consume more fruits and
vegetables [besides just tossed salads and fruit salads]??  Any ideas,
recipes would be greatly appreciated...  Thanks!  :-)

response 7 of 74:

Jul 17 00:19 UTC 1993

Salade Nicoise with a wedge of fresh bread from the Great Harvest.
Cold berry soup with a dollop of yoghurt or sour cream.
Barbeque Chicken and Corn on the Cob (locally grown, of course.)
A BIG FAT Sandwich from Zingermans in their back yard!
Scuse me, I'm hungry now.

response 9 of 74:

Aug 6 17:50 UTC 1993

Hi denise!  Salade Nicoise consists mainly of lettuce, string beans, cold
cut up new potatoes (skin on), black olives, chunks of tuna, (and I add, not
knowing or caring if its authentic) slices of red onions, anchovy strips,
cubed hard boild eggs (when I throw cholesteral caution to the winds).  Then
you douse the whole thing with an oil (olive for purists) and vinegar
(balsamatic. . er. .balsamic) and serve with a fresh chunk torn off a french or
sour dough bread.  Oh yea, I also add wedges of tomato.

The berry soup I make is a variation from the Moosewood Cookbook.  From
memory. . .A quart of OJ mixed with two cups of any mixture of sour cream,
yogurt (I use vanilla) or buttermilk, dashes of cinamon, a few tablespoons
of fresh lemon juice, honey to taste.  Then, I scrunch up a quart or so
of any fresh berries or combination of same in my blender.  Mix the berries
in with the OJ mixture, taste (adding what you think it needs) and then
let it chill for a few hours.  Serve with a "dollop" of yogurt or sourcream.
Um mmmm, delicious on a hot night.

response 11 of 74:

Jul 6 00:21 UTC 1995

Corn, only an hour or less from picking, on the cob.  No butter.  Just 5-6
ears of CORN!!!!!!

response 13 of 74:

Jun 24 01:22 UTC 1998

We have been cooking up a pot of potatoes in the late evening, when it starts
to cool off, and eating it all the next day, to avoid having to cook when it
is hot.  Or cold rice or millet.  For breakfast, rather than heating the
kitchen with oatmeal.  I am getting tired of cold potatoes - any other ideas
of things that don't need cooking (or can be precooked), are locally grown
and organic, and vegan?  And not refined, or cooked by someone else.  This
is getting difficult, I am looking forward to the corn season, and the
tomatoes, beans, cucumbers, eggplant, peppers....  Last time I was at the
market still just lettuce, spinach and kale.  But we have raspberries and
strawberries ripe now, and some bush cherries. And mulberries, and black
raspberries, and juneberries, and wild amaranth and onion tops and chives (to
put in the beans along with last year's tomatoes).  When will the first corn
be ripe this year?