Tatties and ‘Kraut Leaving the skins intact, cut potatoes into
approximately one and one-half inch ir
regular chunks. Coat with a mixture of
melted butter and olive oil, salt
liberally and roast. Drain tinned
sauerkraut and rinse in warm water, squeezing to extract the liquid it was
packed in. Place the
sauerkraut in a bowl and add the fresh juices of lime
and
lemon, lemon
zest, and fresh cracked black peppercorns. Warm the
sauerkraut and toss with the cooked potatoes. Serve on a
shallow platter.
Garlic Soup
Cut halved white onion into quarter inch
slices. Cut peeled cloves of garlic into approximately quarter inch chunks.
Sauté the onions and garlic in extra virgin olive oil and and a bit of
kosher salt, until light gold-brown. Add to boiling vegetable stock and
season with salt, fresh cracked black peppercorns, tarragon, dried parsley
and add enough ground turmeric to imbue a golden tint. Peel hardboiled eggs
and place one in each soup bowl. Add about two tablespoons of diced seeded
roma tomatoes and a few one inch squares of toasted bread. Ladle the soup
over the egg, tomato, and toast and serve.
Asparagus 'Slaw
Cut asparagus stalks into one quarter inch rounds
(an excellent way to use up stalks) and combine with red and savoy cabbage cut
into one quarter inch strips and Padamo parmesan sliced with a vegetable
peeler. Season with extra virgin olive oil, white balsamic vinegar, salt and
fresh cracked black peppercorns. Garnish with extra slices of padamo
parmesan and serve chilled.
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