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Green Cuisine
1925 Crestridge Dr.
Birmingham, AL 35244
Proprietor:
Adriana Gutiérrez
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Recipes
Enjoy some of our favorite recipes!
PEA TENDRIL SALAD
4-6 ounces pea tendrils
1 tablespoon toasted sesame seeds
Soy-Vinaigrette Dressing
Toss pea vines with dressing. Sprinkle with sesame seeds. Enjoy!
Soy-Vinaigrette Dressing
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
¼ cup vegetable oil
2 teaspoons sesame oil
2 teaspoons brown sugar
1/2 clove garlic (optional)
1/8” slice fresh ginger pressed through garlic press (optional)
Mix all ingredients in a blender until emulsified. |
 Training class forJefferson State College Culinary School
 
PESTO (4-6 servings)
4 cups fresh basil
1/2 cup olive oil
2 cloves garlic
6 sprigs parsley
Salt and pepper to taste
3/8 cup pine nuts, lightly toasted
(you can substitute almonds or walnuts)
3/4 cup fresh grated parmesan or romano cheese (preferably imported Reggiano)
Place the basil in a blender or food processor.
Add the oil, garlic, parsley, salt, pepper and nuts. Blend until all are chopped very fine.
Remove from the blender and stir in the grated cheese.
Toss with 1# cooked pasta, top with extra grated cheese.
WARM LEMON-BASIL POTATO SALAD
(4-6 servings)
2 ½ pounds small Yukon Gold potatoes or new potatoes cut into 1/8ths
Vegetable cooking spray
¼ cup lemon juice
4 garlic cloves, minced or 4 cloves roasted garlic
¾ cup chopped fresh basil
1 tablespoon Dijon mustard or Creole mustard
1 teaspoon salt
½ teaspoon freshly ground pepper
2/3 cup olive oil
½ medium size purple onion, chopped
10 thick slices bacon cooked and crumbled
Tomato wedges for garnish
Optional: green beans or fresh spinach
Preheat oven to 475 degrees. Arrange potatoes evenly on a lightly greased pan. Coat with cooking spray. Bake for 20-25 minutes, stirring occasionally or until tender and golden.
Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potato and onion with ½ cup of vinaigrette. Garnish with crumbled bacon and tomatoes.
Optional: add steamed green beans or serve over a bed of fresh spinach.
CAPRESE SALAD (4-6 servings)
3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
Yield: 4 to 6 servings
TOMATO BASIL SOUP
(4 servings)
2 teaspoons olive oil
3 garlic cloves, minced
3 cups chicken broth
3 14.5 ounce cans diced tomatoes, undrained
2 cups fresh basil leaves, sliced*
salt to taste
Basil leaves for garnish
1. Saute garlic in oil for 30 seconds to 1 minute. Stir in broth and
tomatoes; bring to a boil. Reduce heat and simmer for 20 minutes. Stir
in basil.
2. Process or blend the soup until smooth, add salt to taste.
Garnish with fresh basil leaves. |
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