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FareShare Gazette -- July 2006 Recipes

A home-style FareShare Gazette -- July 2006 Recipes made with Cream Cheese Softened, Lemon Juice, Salt, Pepper, and Carrot Shredded. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 oz
• 1 tbsp
• 1/4 tsp
• 1/8 tsp
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2 tbsp
• 4 tbsp
• 2 tsp
• 2 cup

Method (preview)

1. 1

   In a mixing bowl, beat cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth.

2. 2

   Add the salmon, carrot and celery; mix well.

3. 3

   Place a lettuce leaf and about 1/2 cup salmon salad on each bun.

4. 4

   In a blender or food processor, combine the tofu, tahini, ginger, scallion, lemon juice, tamari, vinegar and oil.

5. 5

   Blend until smooth. scraping down the sides of the container as needed.

6. 6

   In a large skillet over medium-high heat, melt 2 tablespoons butter.

7. 7

   Saute spinach with salt just until leaves are wilted. Drain off excess liquid; reserve spinach.

8. 8

   Wipe out skillet and melt remaining 2 tablespoons butter over medium-high heat.

9. 9

   Saute onion until lightly browned, about 5 minutes.

10. 10

    Reduce the heat to medium-low, add cumin, cardamom, coriander and turmeric and stir to combine.

11. 11

    Add cooked rice, tomatoes and reserved spinach; cook, stirring gently to combine, just until the rice is warmed through.

12. 12

    Serve warm.