Vegetarian

Beverly Breckenridge’s Salad for the Start of June

Scale the amounts listed here up or down, depending on how many people are joining you for the meal. This amount should satisfy six people as a side, start or finish to a lovely meal.

one head red butter lettuce washed, dried and carefully torn into pleasant-sized pieces
half as much mizuna treated as butter lettuce above
two cupped handfuls of miner’s lettuce, washed and dried
twelve mint leaves, chopped
greens of 1-2 spring onions, sliced rather thinly
about half of one small fennel bulb also sliced thinly, best with a mandoline
eight small red radishes, sliced
chive blossoms (broken apart) and/or sage flowers (or any small, edible purple flower)

Add the vegetables to your large salad bowl (set the flowers aside). Then, prepare the dressing below:

one clove garlic, minced
heaping tbsp good dijon mustard
2 tbsp apple cider vinegar
8 tbsp toasted walnut oil
1/2 tsp sea salt
fresh ground pepper to taste

Add dressing ingredients to a blender, blend until smooth and well emulsified. Starting with a small amount, toss with the salad greens, dressing to your preference. You will have some dressing for tomorrow, as this recipe makes plenty. Finally, sprinkle the flowers on top.

Phill Niblock’s Bean Soup Ei Style

Two boxes (or bags) of beans, preferably different, soaked overnight and drained
Garlic, chopped or crushed, browned in olive oil, one head / large several onions, chopped fine and browned as well

Sweet peppers, various colors, chopped and browned
Mushrooms, chopped and browned
Carrots, six to ten, chopped to bite size pieces
Other vegetables – broccoli, zuchini, tomatos, etc

Make as vegetarian. in a separate pot, fry chopped bacon. add soup to this pot to make a meat version.

Cook beans and browned vegetables for several hours (say 6), add other vegetables one to two hours before first serving.