TEHERAN in 1971 . . . and Arabic PESTO

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ARABIC STYLE PESTO

based on Nadia Zerouali and Merijin Tol's UNDER THE SHADE OF OLIVE TREES

1 bunch parsley

1 bunch basil (include slim, tender stems)

½ bunch mint (leaves)

1 bunch cilantro

1 preserved lemon (cut up)

Grated zest of 1 lemon

1 clove garlic

1 tsp salt

¾ cup olive oil

The amounts of the herbs can vary.  It’s okay, for instance, if you’ve used some parsley

in other recipes.   

Blend all in food processor.

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MENUS for this week

MONDAY

TURKISH STUFFED GREEN PEPPERS:  Peterson's EAT SMART IN TURKEY, p. 44

POTATOES:  Nadia Zerouali and Merijin Tol's UNDER THE SHADE OF OLIVE TREES
SWOONED PRIEST:  Hekmat's THE ART OF PERSIAN COOKING 

ARABIC STYLE PESTO

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TUESDAY

 GIBLETS & MUSHROOMS:  Claiborne’s THE NEW YORK TIMES COOKBOOK, p. 212

SPINACH, CASHEWS, & CUMIN: CHATELAINE magazine, May 2010
SUN-DRIED TOMATO FRIED RICE: Warner's ALL THE BEST RICE, p. 71

WEDNESDAY

dinner at Diana's

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THURSDAY

MOO SHU CHICKEN CALZONE:  Flax & Rosenfield’s THE CALIFORNIA PIZZA KITCHEN COOKBOOK, p. 35

SALAD

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FRIDAY

MOROCCAN CHICKEN: Lucy Waverman’s THE FLAVOUR PRINCIPLE, p. 334

CARROTS & PARSNIPS (CHATELAINE magazine, Jan. 2016)   

LENTIL POLOU (Adas Polou):  Forough Hekmat’s THE ART OF PERSIAN COOKING, p. 70

SALAD with Oranges and Radishes:  Waverman p 296  THE FLAVOUR PRINCIPLE

SPICE CAKE, p346 Deeds & Snyder's THE MIXER BIBLE

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SATURDAY
THAI MEATBALLS:  Deeds & Snyder's THE MIXER BIBLE, p. 11
CHINESE CABBAGE & MUSHROOMS: Hsiung’s CHINESE VEGETARIAN COOKING, p. 86
RICE

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SUNDAY TEA

BRUNSWICK BUN:  Aurell's SCANDIKITCHEN FIKA & HYGGE, p. 42

"Busy as beavers" . . . and Bryan's Cherry-Oat Scones

 A letter to us from Bryan's mother when we were at Library School . . .

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Bryan’s CHERRY-OAT SCONES

1 cup rolled oats

1 cup white flour

1 cup whole wheat flour

¼ tsp salt

½ cup sugar

2 tsp baking powder

1 tsp baking soda

½ cup softened butter

½ cup to 1 cup dried sour cherries (the more, the merrier)

1 ¼ cups buttermilk

·        Start oven preheating to 450 degrees.   (Your oven may only require 425 degrees)

·        Grease a baking sheet.

·        Put oats, both flours, salt, sugar, baking powder, and baking soda in food processor.  Give it a whirl to mix things up.

·        Add butter and process until the butter is mixed in.

·        Transfer all of it to a mixing bowl.

·        Stir in the cherries.

·        Stir in buttermilk.

·        Drop large scoops onto baking sheet.

·        Bake 15 minutes.