Content for class "past" Goes Here

COOKING WITH JUDY AND LINDA

FIELDS OF GREEN…

GREEN HERB PASTA SALAD

250g elbow macaroni 3 cups fresh spinach, finely shredded
1 cup frozen green peas/edamame, blanched 3 Israeli cucumbers, chopped
2 jalapenos, thinly sliced into rounds 2 tablespoons capers, drained
¼ cup chopped spring onion 2 teaspoons finely grated lemon zest
½ cup freshly chopped herbs (parsley, mint, basil, coriander) 1/4 cups toasted pumpkin seeds
1 avocado, cubed
Cook pasta in a large pot of water until al dente – drain then set aside.
In a large bowl, combine pasta, spinach, peas or edamame, cucumbers, herbs, jalapenos,
capers, spring onions and lemon zest - Drizzle with the dressing and toss for a minute or two
until the spinach has reduced in volume and becomes slightly wilted. Add avocado and pumpkin seeds and toss gently
until just combined.
Season to taste with salt and pepper.
Dressing: Whisk ¼ cup lemon juice and 1 teaspoon of honey in a bowl, and then slowly drizzle in 1/3 cup of extra virgin

olive oil until mixture is emulsified. Season with salt and freshly ground black pepper.

GREEN QUINOA SALAD

1 packet quinoa 2 sticks celery
250g frozen peas, blanched in boiling water ½ cup fresh edamame beans
1 head fennel, finely chopped ½ cup chopped fresh mint
4 Israeli cucumbers, finely cubed 1 red onion diced
olive oil fresh limes
salt and black ground pepper
Rinse quinoa under water and soak for 20 minutes - Boil according to directions on packet.
Remove from the pot and fluff with a fork – cool!
Add all the vegetables to the quinoa – fold in the chopped mint.
Squeeze fresh limes over the salad, then drizzle with olive oil – season well.

CHOPPED GREEN SALAD WITH A GREEN HERB DRESSING

2 cos or romaine lettuces, chopped 2 avocados, stoned, peeled and chopped
½ English cucumber, sliced 1 green peppers, thinly sliced
2 celery sticks, sliced diagonally bunch spring onions, sliced diagonally
Dressing:
Zest and juice 2 lemons 4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar 2 garlic cloves
1 green chilli (optional) 1 cup fresh parsley leaves
1 cup fresh coriander leaves
Using a stick blender or the small bowl of a food processor, whizz together all the
dressing ingredients.
Season to taste.
To serve, put all the salad ingredients in a large bowl, drizzle with the dressing and toss.


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Content for class "past" Goes Here	COOKING WITH JUDY AND LINDA FIELDS OF GREEN… GREEN HERB PASTA SALAD 250g elbow macaroni 3 cups fresh spinach, finely shredded 1 cup frozen green peas/edamame, blanched 3 Israeli cucumbers, chopped 2 jalapenos, thinly sliced into rounds 2 tablespoons capers, drained ¼ cup chopped spring onion 2 teaspoons finely grated lemon zest ½ cup freshly chopped herbs (parsley, mint, basil, coriander) 1/4 cups toasted pumpkin seeds 1 avocado, cubed Cook pasta in a large pot of water until al dente – drain then set aside. In a large bowl, combine pasta, spinach, peas or edamame, cucumbers, herbs, jalapenos, capers, spring onions and lemon zest - Drizzle with the dressing and toss for a minute or two until the spinach has reduced in volume and becomes slightly wilted. Add avocado and pumpkin seeds and toss gently until just combined. Season to taste with salt and pepper. Dressing: Whisk ¼ cup lemon juice and 1 teaspoon of honey in a bowl, and then slowly drizzle in 1/3 cup of extra virgin olive oil until mixture is emulsified. Season with salt and freshly ground black pepper. GREEN QUINOA SALAD 1 packet quinoa 2 sticks celery 250g frozen peas, blanched in boiling water ½ cup fresh edamame beans 1 head fennel, finely chopped ½ cup chopped fresh mint 4 Israeli cucumbers, finely cubed 1 red onion diced olive oil fresh limes salt and black ground pepper Rinse quinoa under water and soak for 20 minutes - Boil according to directions on packet. Remove from the pot and fluff with a fork – cool! Add all the vegetables to the quinoa – fold in the chopped mint. Squeeze fresh limes over the salad, then drizzle with olive oil – season well. CHOPPED GREEN SALAD WITH A GREEN HERB DRESSING 2 cos or romaine lettuces, chopped 2 avocados, stoned, peeled and chopped ½ English cucumber, sliced 1 green peppers, thinly sliced 2 celery sticks, sliced diagonally bunch spring onions, sliced diagonally Dressing: Zest and juice 2 lemons 4 tablespoons extra virgin olive oil 2 tablespoons white wine vinegar 2 garlic cloves 1 green chilli (optional) 1 cup fresh parsley leaves 1 cup fresh coriander leaves Using a stick blender or the small bowl of a food processor, whizz together all the dressing ingredients. Season to taste. To serve, put all the salad ingredients in a large bowl, drizzle with the dressing and toss.