Kirkland CHIP    

Recipes from the alumni

We thank the alumni members for sharing these recipes

Wild Rice-Cranberry Soup (from Beautiful Bowl of Soup by Paulette Mitchell)

2T olive oil (can be substituted with water), 1carrot (finely chopped), 1 celery stalk(finely chopped), 1/2 cup onion(finely chopped), 3 T all-purpose flour, 3 cups vegetable stock, 1 1/2 cup cooked wild rice, 1/2 cup cranberries, 1 cup soymilk, salt to taste, fresh parsley for garnish.

In Dutch oven saute carrot, celery and onion with olive oil or water, until vegetables are tender. About 8 minutes.  Add flour and stir until smooth.  Gradually add the vegetable stock, whisking constantly to prevent lumps.  Increase heat and stir until thickened, about 5 minutes.  Stir in the rice and cranberries.  Reduce the heat; cover and simmer stirring occasionally, until the cranberries are softened and plumped, about 15 minutes.  Stir in all remaining ingredients, except parsley.  Stir occasionally until warmed through.  Season to taste.  Garnish with parsley and serve.

Edamame Salad

1/4 c. Hijiki seaweek soaked in 1 c. water for 30 minutes.  (expands 4-5 times)

Dressing is made from 2 T. rice wine vinegar (or lemon juice), 1 T. soy or tamari sauce, 2 T. olive oil, 1 T. fresh grated ginger, and 1 t. sesame oil

Toss the squeezed and drained Hijiki seaweed with 1 pound thawed frozen edamame, 1 red pepper diced, and 1 T. freshly pan toasted sesame seeds.

Spinach, Pine Nut, and Pomegranate Salad        

1 pound cleaned spinach, 3/4 c. diced red onion, 3 T. chopped fresh parsley, seed from 1 pomegranate (approx. 1 cup), 1/3 c. pine nuts, salt and pepper to taste.

Pomegranate dressing (makes 1/2 c.): 4t. water, 1/4 t. salt, 2T. pomegranate molasses, 2t. honey, 1-2T. extra virgin olive oil.  

Mix together  the water and salt until the salt dissolves.  With a fork or whisk beat the olive oil, pomegrante molasses and honey until thick and dressing is formed.  If dressing is too thick and strong, add more water.  Drizzle over spinach.

POMEGRANATES:  Choose pomegrantes that are bright in color. DO NOT SLICE IT IN HALF. Cut the blossom end and vertically score thru the exterior skin about 6-7 times so you can peel back the skin.  Fill a container with water.  Place your peeled pomegranate under water.   By hand separate the seeds and pulp from the white membrane.  The seed will float to the surface.  The seeds may be stored for up to 3 months in the refrigerator.

Emerald City Salad - Recipe from PCC

2 cup organic wild rice, 4 cups water, 1 bunch of Chard and Kale mix, 1 red pepper, 1 yellow pepper, 1/2 fennel, 3 stalks of green onion, 1/2 bunch italian parsley, 1/2 cup olive and sunflower oil blend, 1/2 cup lemon juice, 1 minced garlic, 1/2 T. salt

Boil twice the volume of water as wild rice.  Add rice, bring to boil, and simmer covered until tender.  Mix dressing: lemonjuice, garlic, salt and oil.  Julienne fennel, coarsely chop fennel tops, dice red peppers, chop parsley and crosscut green onions, chop kale and chard greens very small.  Toss with rice with dressing.