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