Donut Army

While I love carrots, they can pile up. This was a great, simple salad that keeps well for several days. Easy to prepare, and refreshing for hot summer days! Bulgur Pilaf with Carrot and Scallions Gourmet magazine, March 1997 1 medium carrot, minced 1 T olive oil 1 c water 3/4 c bulgur wheat 1/4 tsp salt 2 scallion, sliced thin In a small saucepan, cook carrot in oil over moderate heat. Cook until softened, then set aside. In pan, stir together water, bulgur and salt. Bring to a boil. Cook mixture, covered, over low heat for 12 minutes, or until liquid is absorbed. Remove pan from heat and let bulgur stand, covered, 5 minutes. Stir in carrot, scallions, salt and pepper.

It hit 100 degrees today. It's awful early for the temperatures to be triple digits -- it speaks of a long hot summer. The upside of a long hot summer, however, is the addition of summer cocktails, like the cucumber mojito! Cucumber Mojito Cooking Light, June 2008 Serves 2 generously, or 4 conservatively 2 c cold water 1 c cucumber, chopped 1/4 c sugar 1/4 c lime juice 12 mint leaves 3/4 c rum 1 c sparkling water, chilled 1 c crushed ice 4 sprigs mint leaves 4 cucumber slices 4 lime wedges Place 2 c water and chopped cucumber in a blender; process until smooth. Strain cucumber mixture through a sieve into a medium bowl; discard solids. Place sugar, lime juice, and 12 mint leaves in a glass measuring cup, or the cup of a bar shaker. Crusher with a muddler. Add rum and cucumber mixture. Stir until the sugar dissolves. Stir in sparkling water. Serve in 12-oz glasses that are filled with 1/4 c ice each. Garnish with mint sprigs

This is one of the first breads I ever made, and I have been making it ever since. I love the mild, subtle tang that the saffron adds to the dough. Plus, it is practically fool-proof. In the near twenty years that I've been using this recipe, I think it has failed me only once. What you use as topping is, of course, up to you. Saffron Focaccia 50 Quick and Healthy Vegetarian Dishes pinch saffron 2/3 c boiling water 2 c flour 1/2 tsp salt 1 tsp dry yeast 1 T olive oil Toppings: 2 cloves garlic, sliced 1 red onion, cut into thin wedges rosemary sprigs 12 black olives, pitted and coarsely chopped 1 T olive oil coarse salt Place saffron in a heatproof cup and pour on boiling water. Leave to stand for 5 minutes. Place flour, salt, yeast and olive oil in a food processor. Pulse to combine. Gradually add the saffron and its liquid. Process until dough forms a ball. Turn onto a floured board and knead 10-15 minutes. Place in a bowl, co

This makes a gob of dressing - so unless you are feeding about 40 people, I would recommend cutting these proportions in half. Still, very tasty! And a nice variation from simple oil-and-vinegar based dressings. Poppy-Seed Dressing Silver Palate 1 egg 1/4 c sugar 1 T Dijon-style mustard 2/3 c red wine vinegar 1/2 tsp salt 3 T yellow onion, grated 2 c corn oil 3 T poppy seeds Combine egg, sugar, mustard, vinegar, salt, grated onion (and juice) in a food processor. Process for 1 minute. With the motor running, slowly add the oil in a steady stream. When oil is incorporated, shut motor off and adjust seasonings. Transfer mixture to a bowl or jar. Stir in poppy seeds. Refrigerate until ready to use.

Wow - this is bright, fresh, citrusy and delicious! A great addition to your summer picnic or banquet. Carrot Salad with Mint Silver Palate 3 large carrots, trimmed, peeled, and shredded 1/2 c dried currants juice of 1 lemon juice of 1 orange 1/4 c vegetable oil 1/4 c mint, chopped 1/8 tsp pepper Toss carrots in a mixing bowl with remaining ingredients. Cover and refrigerate. Serve very cold.

You feel healthier and stronger as you eat this dish! What could be better than a big bowl of freshly picked, and freshly cooked, greens? Only the addition of multiple types of sesame, that's all. Enjoy this quickly sauteed recipe for bok choy with its focus on light and dark sesame oils, as well as sesame seeds.   Double Sesame Bok Choy Greens Glorious Greens 1 head bok choy 2 tsp sesame oil (light) 2 tsp dark sesame oil 2 tsp tamari sauce 1 tsp rice vinegar 1 T sesame seeds Wash bok choy and cut leaves away from stalks. Cut stalks into 1/3 - 1/2" pieces and set aside. Place leaves one on top of another. Roll up and slice into 1/2" strips. Cut in half if they are too long. Set aside. Heat large skillet over high heat. Add oil and swirl to coat sides. Do not burn. Add sliced leaf stalks and leaves and stir-fry. Cover for about 30 seconds to create steam. Check greens and stir-fry until bright green and crisp-tender, 2-3