• 2 cups plain yogurt (or 2 cups, thick Greek yogurt
• 2 large cucumbers
• 1 1/4 Tablespoon minced garlic
• 1 Tablespon white vinegar
• 2 Tablespoons olive oil
• salt & pepper to taste
  

If using regular yogurt, put yogurt in a cheesecloth lined sieve over a bowl. Drain several hours or overnight in the refrigerator. Greek yogurt is thicker and does not need the draining. Peel, seed and coarsely grate cucumbers. Drain well. Add garlic, vinegar, olive oil, sat and pepper to cucumbers. Mix well. Add drained yogurt and blend.

 

• 1 bunch basil leaves
• 2 - 3 cloves garlic, peeled
• 1/4 cup pine nuts or walnuts
• 1/2 cup olive oil
• salt & pepper to taste

Puree all ingredients in blender or food processor.

• Peel & finely dice 2 shallots and put into a bowl
• Add 4 tbsp balsamic vinegar and 1/2 tsp salt.  Let it sit for 10-20 minutes.
• Whisk in 1/3 cup olive oil
  

• 1-1/2 tbsp toasted sesame oil 
• 3 tbsp unrefined sunflower oil
• 3 tbsp umeboshi plum vinegar
• 2 tbsp apple cider vinegar
• 1/2 tsp mellow white or mellow red miso

Combine all ingredients in a jar with tight-fitting lid and shake well to blend.  

 

About these ingredients 
Having a small bottle of toasted sesame oil on hand is worth it.  It isn't for cooking, it's more for dressing-y purposes. 
Umeboshi plum vinegar is also great to have-  a small bottle will go a long way.  We'll often make a dressing just with umeboshi & olive oil.  It's a unique sweet-sour-salty flavor.   
For the miso, if at all possible, avoid the powdered miso mixes.  Look in the cooler case near the tofu to find the small plastic tubs of paste.  Our favorite is Westbrae Natural Mellow Red Miso.

Ingredients

• 2 medium eggplants, (about 1 pound each)
  
• 4 cloves garlic, unpeeled
  
• 1/4 cup lemon juice
  
• 2 tablespoons tahini, (see Note)
  
• 1-1/4 teaspoons salt
  
• Extra-virgin olive oil, for garnish
  

Preparation

1. Preheat grill to high. Prick eggplants all over with a fork.
   
2. Thread garlic cloves onto a skewer.
   
3. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes.
   
4. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
   
5. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both.
   
6. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth.
   
7. Drizzle with oil

 

from Eating Well

Ingredients

Ingredients

• 2 ripe mangoes
• 1 bunch scallions, thinly sliced on a diagonal
• 2 jalapeno peppers, finely diced
• 1/4 cup finely chopped cilantro
• juice of 2 limes
  

Preparation

1. Extract the mango pulp in your favorite way. (recommended: slice the mango in half, lengthwise, remove the pit, score small cubes into each half, then cut the cubes off the skin.)
2. Mix the cubes with all the other ingredients in a bowl. Let it sit for 30 minutes in the refrigerator before serving.
   

-From Feeding the Whole Family by Cynthia Lair

Ingredients

• 4 garlic cloves, peeled
• 2 tablespoons olive oil
  
• 1/8 teaspoon dried crushed red pepper (optional)
  
• 2 cups broccoli florets plus 1/2 cup peeled thinly sliced stalks
• 1 cup canned cannellini (white kidney beans), rinsed well & drained
• 2 tablespoons fresh lemon juice

Preparation

1. Preheat oven to 350°F.  Combine garlic, oil and crushed red pepper in small custard cup. Cover tightly with foil. Bake until garlic is tender, about 35 minutes. Cool slightly. 
2. Steam broccoli florets and stalks until very tender, about 8 minutes. Rinse with cold water. Drain. Transfer to food processor.
   
3. Add cannellini, lemon juice and oil-and-garlic mixture. Process until smooth.
   
4. Season broccoli puree with salt and pepper.
5. Great served on crudites, crackers or toast, including dehydrated flax crackers.
   

Ingredients

• 3 large heads garlic, cut horizontally in half
• 3 cups pure olive oil
• 1 teaspoon black pepper

Ingredients

• ~1 pound ripe tomatoes
• 1 cucumber, chopped (optional)
  
• 2-4 fresh serrano chiles (depending upon how spicy you like it), stems removed
  
• A handful of cilantro leaves
  
• 1-2 large garlic cloves, peeled and very finely chopped
• 1 small red onion, finely chopped
• fresh lime juice
• Sea salt

Preparation

1. Core & dice the tomatoes, then put into a medium bowl.  Add cucumber, if using.
   
2. Cut the chiles in half lengthwise and scrape out the seeds (unless you want the salsa very hot). Chop the chiles as finely as you can, then add to the tomatoes.
   
3. Roughly chop the cilantro and add to the bowl along with the garlic.
   
4. Put the chopped onion into a small strainer & rinse it under cold water. Shake to remove the excess water and add to the bowl.
   
5. Taste and season with lime juice and sea salt.
6. If there's time, cover the bowl & let the salsa stand at room temperature for about 30 minutes.  Then serve, or refrigerate for later.