From Purdue Genomics Database Facility

Contents 1 Recipes 1.1 Strawberry Poppyseed Salad 1.1.1 Dressing 1.1.2 Salad 1.2 Roasted Poblano-Cilantro Rice 1.3 Lentils & Rice 1.4 Summer Pickle (Cucumber with Dill)

Recipes

Strawberry Poppyseed Salad

Lisa Bono??

Dressing

This makes enough for at least two salads.

• 1/2 cup sugar
• 2/3 cup vegetable oil
• 1/4 cup red wine vinegar
• 1 t. prepared mustard
• 1 T. poppy seeds
• 1 t. salt

Salad

• 1 head lettuce
• 3/4 cup shredded mozzarella cheese
• 1/2 cup strawberries (the more, the better)
• 1/2 cup mandarin oranges (canned)
• 1/2 cup sweetened roasted almonds (or you can sautee some sliced almonds in butter and suger)
• 1/2 cup chopped red onions

Roasted Poblano-Cilantro Rice

Lisa Bono??
From Emeril Online

1 tablespoon plus 1 1/2 teaspoons vegetable oil
1/2 cup chopped white onions
2 poblano chiles, roasted, peeled, stemmed, seeded, and coarsely chopped
2 teaspoons chopped garlic
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup roughly chopped fresh cilantro leaves, plus more for garnish
1/4 cup roughly chopped fresh parsley leaves
1 3/4 cups chicken stock
1 cup long-grain white rice

1. In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.
2. Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes. Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro.

Lentils & Rice

Gribskov

1 T Olive oil
10 shallots, minced
2 cloves garlic, minced
8 cups broth (vegetable or chicken)
2 c lentils (approx 1 lb)
½ c green onions, sliced
1 T + 2 t ground chile
1 T ground coriander
2 T ground turmeric
1/3 cup lime juice
1/4 t salt
5 c cooked rice

1. Saute garlic and shallot in olive oil until tender.
2. Add broth, lentils, green onions, chile, coriander, and turmeric. Bring to a boil, cover and simmer for 25 min or until lentils are tender.
3. Stir in lime juice and salt.
4. Serve 1 c lentils over 1/2 c rice.

Summer Pickle (Cucumber with Dill)

Gribskov

This is a great cold dish for a hot summer day. Especially with fresh cucumbers.

3 large cucumbers
1 ½ T salt
1 c white wine vinegar
1 ½ T sugar
3 T fresh dill

1. Score outsides of cucumbers with fork, or peel if you don’t like the skin. Slice in rounds and place in bowl. Add salt and mix. Cover and chill 30 min – 2 hour. Rinse well under running water in colander.
2. Dissolve sugar in vinegar. Add dill and vinegar to cucumbers, cover and chill 45 min – 1 day.