Fresh

Thanks to Popsugar for this image

More Celebrities doing good things. This time it’s Fashion Designer, Stella McCartney, one of many who attended this annual fund raiser for the Raisa Gorbachev Foundation and, seeing this image of her there made me think of her late Mother, Linda McCartney’s easy and amazing recipes. We are having this tonight with salad. How about you?

Thanks to Culinary Bazaar for this image

Thanks to Garden Guides for this recipe

Mushroom Roast

from Linda McCartney On Tour
by Linda McCartney

Serves 4-6

Ingredients:

• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1/2 each green, red, and yellow bell pepper, seeded and chopped
• 1 pound brown mushrooms, sliced
• 3 cups brown breadcrumbs
• 1 tablespoon dried mixed herbs, or 2 tablespoons fresh herbs of your choice
• 1 large organic egg, beaten
• sea salt and black pepper to taste
• paprika to taste
• 1 cup vegetarian Cheddar, grated
• 1 large or 2 small tomatoes, sliced

Directions:

1. In a large saucepan, sauté the onion in the oil for 5 minutes. Stir in the chopped peppers and cook for a further 5 minutes, stirring occasionally.
2. Add the sliced mushrooms and cook gently until they soften for 1 or 2 minutes. Remove from the heat, stir in the breadcrumbs and herbs, and mix well. Fold in the beaten egg. Season with salt and pepper and a little paprika to taste.
3. Spoon the mixture into a well-greased 9 x 5 x 3-inch loaf pan and press down well. Sprinkle the grated cheese on top and bake at 350F degrees for 40-45 minutes. Arrange the tomato slices on top for the last 15 minutes of baking.
4. Allow the roast to cook for at least 20 minutes before lifting it out carefully, then slice it with a very sharp knife.

Thanks to Culinary in the Country for this image

Thanks to The Vegetarian Society for this recipe

By Linda McCartney

Fennel Salad

SERVES 4-5

This healthy, crunchy salad of fennel, carrot, apple and radish is dressed in a lemony mayonnaise, which adds to its freshness.

Ingredients:

• 12 radishes, trimmed
• 3 bulbs fennel, trimmed
• 2 medium carrots, peeled
• 1 green eating apple, cored
• 1tbsp/15ml fresh lemon juice
• 6tbsp/90ml mayonnaise

Directions:

1. Make 4 vertical cuts, crossing in the centre, in each radish
2. Soak in iced water for 2-3 hours or until the petals open. Drain.
3. Cut the fennel bulbs lengthwise in half and cut out the hard core.
4. Slice very finely.
5. Cut the carrots into matchsticks and dice the apple.
6. Mix the lemon juice into the vegetables, and then toss with the mayonnaise.
7. Pile into a salad bowl and garnish with the radishes.

Posted on June 11th, 2008 by Ruth
Filed under: Salad, Vegetables, Vegetarian