Beyond the Moon- 3 more

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Three more Incl:

Cauliflower-Black Bean Salad with Buttermilk-Parmesan Dressing

Creamy Asparagus Soup

Creamy Dill Dressing

 

 

* Exported from MasterCook *

 

Cauliflower-Black Bean Salad w/ Buttermilk-Parmesan Dressing

 

Recipe By : Beyond The Moon Cookbook-Ginny Callan

Serving Size : 6 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Salads

 

Amount Measure Ingredient -- Preparation Method

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6 cups cauliflower florets (1 large head)

1 cup cooked black beans

6 scallions -- thinly sliced

1 medium red bell pepper -- 1 1/2 inch strips

 

1 medium green bell pepper -- 1 1/2 inch strips

 

3 large garlic cloves -- peeled (3 to 4)

5 tablespoons cider vinegar

2 tablespoons canola oil

1/4 cup buttermilk

1/4 cup finely grated Parmesan cheese

1/4 teaspoon salt

Freshly ground pepper

 

1. Steam the cauliflower until just tender, 5-7 min. Let it cool.

2. Combine the cauliflower, beans, scallions, and red and green peppers in a

serving bowl.

3. Process the garlic, vinegar, oil, buttermilk, Parmesan, salt, and pepper

to taste in a blender or food processor until smooth.

4. Toss the salad with the dressing, and serve immediately.

 

 

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* Exported from MasterCook *

 

Creamy Asparagus Soup

 

Recipe By : Beyond The Moon Cookbook-Ginny Callan

Serving Size : 6 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Soups

 

Amount Measure Ingredient -- Preparation Method

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2 Medium potatoes (about 2 1/2 cups) -- peeled and sliced

2 pounds fresh asparagus

2 tablespoons canola oil

1 1/2 cups diced onion

5 large cloves garlic -- peeled and minced

2 tablespoons butter or margarine

2 tablespoons flour

2 1/2 cups milk

1 teaspoon salt

2 tablespoons chopped fresh basil

 

1. Bring 2 1/2 cups water to boil in a large soup pot and cook the potatoes

until almost tender, about 6-8 minutes.

2. Meanwhile, trim and discard the tough ends of the asparagus. Trim and

set aside the tips and cut the stalks into 1-inch pieces. Add the stalk

pieces to the potatoes, and cook until tender, 6-8 minutes more.

 

3. While the asparagus is cooking, heat the oil in a skillet over med heat.

Saute onions and garlic until soft, about 5 minutes. Stir the sauteed

vegetables into the asparagus and potatoes. Working in batches, puree this

mixture. Return it to the pot and set aside.

 

4. Melt the butter in a saucepan over low heat. Whisk in the flour and

cook for 1-2 min. Gradually add 1 cup milk, whisking until slightly

thickened. Add this white sauce to the soup pot along with the remaining 1

1/2 cups milk, salt basil and asparagus tips.

 

5. Bring soup to a simmer and cook, stirring occasionally, until the tips

are tender, about 5-8 minutes. Ladle into bowls and serve.

 

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* Exported from MasterCook *

 

Creamy Dill Dressing

 

Recipe By : Beyond The Moon-Ginny Callan

Serving Size : 1 Preparation Time :0:00

Categories : Beyond The Moon Cookbook Salad Dressings

 

Amount Measure Ingredient -- Preparation Method

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2 large garlic cloves -- peeled

1/4 cup chopped fresh parsley

1/2 cup fresh dill

1/2 cup sour cream or yogurt

1/4 teaspoon salt

1/4 cup cider vinegar

1/2 cu olive oil

 

Combine the garlic, parsley, dill, sour cream, salt, and vinegar in a

blender or food processor. Process until smooth.

With the blender still running, carefully lift the lid, and slowly pour in

the olive oil and process until well combined.

 

 

 

 

 

 

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NOTES : This light, creamy dressing is so appealing you'll be sure to add it

to your list of favorites.

 

1 1/2 cups