anna gettys easy green organic

cook welleat welllive well

PhotograPhs bY Dan GolDberG and ron HamaD

quinoa croquettes with cilantro yogurt sauce

serVes 6

Quinoa (pronounced KEEN-wah) is one of my favorite grains. Its high in protein, low in acid, and has a beautiful nutty flavor. It is an ancient Incan grain, which the Incas believed was a grain from the gods. Look for heirloom varieties with the fair trade symbol. Fair trade ensures that farmers are being fairly compensated for their labor. Before cooking, make sure to rinse the quinoa thoroughly in a finemesh strainer to remove the bitter outer coating. The tartness of the Cilantro Yogurt Sauce, made with Japanese plum vinegar, is the perfect accompaniment to these crispy croquettes. The sauce is so tasty that I increased the recipe a bit so youll have extra sauce on hand.

cilantro yogurt sauce

1
14 14

large bunch fresh cilantro, stemmed cup soy sauce cup ume plum vinegar small white onion, quartered (about 12 cup) cups plain yogurt cup olive oil

1 2
13

quinoa croquettes
1 cup quinoa, washed thoroughly medium carrot, peeled and grated on medium holes small zucchini, grated on medium holes scallion, finely chopped (white and green parts) teaspoon garlic powder teaspoon salt sprigs fresh parsley, stemmed and minced large egg cup all-purpose flour Grapeseed oil for cooking

1. To make the sauce, combine the cilantro, soy sauce, vinegar, and onion in a blender or food processor and blend until smooth. Stop the motor and add the yogurt and olive oil. Blend until creamy. Transfer the sauce to a container with a lid and refrigerate for at least 1 hour. 2. To make the croquettes, combine the rinsed quinoa with 2 cups of water in a small pot and bring to a boil. Lower the heat, cover, and simmer for 15 minutes, or until the water is completely absorbed. Remove from the heat and transfer to a medium bowl to cool. 3. When cool add the carrot, zucchini, scallion, garlic powder, salt, parsley, egg, and flour. Mix well. Using your hands, form the mixture into patties about inch thick and 2 inches in diameter. 4. Pour just enough oil into a large skillet to cover the bottom of the pan, and heat the oil over medium heat. Working in batches, lay the quinoa cakes in the pan and cook for 3 to 4 minutes. (You can probably cook 5 to 6 patties at once.) When the cakes are golden, turn them over and cook until the second side is golden. (Check by lifting up a side with a spatula.) Add additional oil as needed, and remove any brown bits that accumulate in the pan as you cook. 5. Remove the cakes from the pan and place them on a plate lined with a recycled brown paper bag. Serve hot, drizzled with the Cilantro Yogurt Sauce. Or put the yogurt sauce in a bowl for dipping. Top the cakes with grated carrot and zucchini.
63
starters

1 1 1 1 6 1
14

double lemon chicken breasts with fresh tomato basil salsa

serVes 4 to 8

While I was pregnant with my daughter, India, we spent the entire summer in Italy. My husband and I took a two-week intensive immersion language class, and one day during a lunch break we came upon a tiny family-owned trattoria called Da Dino (At Dinos). It was nothing fancy, just two old ladies cooking simple Italian fare. True to the cravings of a pregnant woman, I ate the lemon chicken breast with a side of garlic spinach every day for those two weeks. In this recipe I serve the lemon chicken with a garlicky tomato salsa instead, called checca in Italian. The key to this dish is using thinly sliced chicken breasts, so ask your butcher to fillet each chicken breast half into 2 or 3 pieces, if possible.

tomato basil salsa

5 plum tomatoes, seeded and cut into 14-inch cubes large fresh basil leaves, thinly sliced tablespoon minced garlic tablespoons olive oil Pinch of salt Pinch of pepper

5 1 2

lemon chicken
34

cup all-purpose flour tablespoon grated lemon zest Salt and pepper to taste

1. To make the salsa, combine all of the ingredients in a bowl and mix well. Set aside. 2. To prepare the chicken, combine the flour, lemon zest, and salt and pepper on a flat dinner plate. Using a fork, mix together until thoroughly combined. 3. Wash the chicken breasts and pat them dry. Dredge each fillet in the flour mixture, making sure to coat both sides. Set aside. 4. Heat a large saut pan over medium heat and add the grapeseed oil, using just enough to coat the bottom of the pan. Add the chicken fillets in batches, cooking each side until lightly golden (about 2 minutes per side). Before removing the chicken from the pan, squeeze generous amounts of lemon juice over each piece. Serve topped with the basil salsa.

skinless boneless chicken breast fillets, pounded until 12 inch thick Grapeseed or canola oil for cooking

2 to 3 lemons, halved

green tip
Go for free-range certified organic chicken that is free of antibiotics, hormones, and artificial ingredients. Plus no herbicides or pesticides are used in their feed. They are also treated more humanely while alive.

169
main dishes

ministrawberry rhubarb crumbles

serVes 6

These mini-crumbles are the gourmands dessert. Perfect in size and bursting with flavor, they bring sweet strawberries and zesty rhubarb to life. This crumble is particularly delicious in early summer, when both strawberries and rhubarb are at their peak, but feel free to use frozen fruit (thawed), if fresh options are not available. I love eating these crumbles warm, with a dollop of cold whipped cream, but enjoy it topped with ice cream if you like. Or eat it plain; it will be just as good.

2 4 1 2 1

tablespoons unsalted butter cups thinly sliced strawberries large rib rhubarb, thinly sliced tablespoons sugar tablespoon fresh lemon juice

crumble topping 1. Preheat the oven to 375 degrees F. 2. Melt the 2 tablespoons of butter in a medium saucepan over medium heat. Add the strawberries and rhubarb and cook, stirring constantly, for 2 to 3 minutes. Add the sugar and lemon juice and cook for 2 more minutes. Remove from the heat and set aside. 3. To make the topping, mix together the flour, brown sugar, and butter pieces with your hands until the mixture resembles a coarse meal. 4. Divide the fruit among 6 ramekins. Divide the topping evenly, making sure the fruit is completely covered. 5. Place the ramekins on a small baking sheet and bake for 25 to 30 minutes, until the topping is golden and bubbly. Serve warm.
12

cup unbleached all-purpose flour cup packed light brown sugar tablespoons cold unsalted butter, cut into pea-size pieces

14

did you know. . .

Forty-five percent of 731 strawberry samples tested in 2004 by the U.S. Department of Agriculture (USDA) had 3 or more pesticide residues, and 22 samples had 6 or more residues. Based on the USDAs test results for 2004 and food consumption data, Americans ate about 6 million servings of strawberries that contained 6 or more residues. Domestically grown conventional strawberries scored 56 on the Dietary Risk Index, the fourth-highest score among fruits tested in recent years by the USDA. Imported strawberries scored 78.
209
desserts and sweets