Twelve Months of Monastery Salads: 200 Divine Recipes for All Seasons

Twelve Months of Monastery Salads: 200 Divine Recipes for All Seasons

Language: English

Pages: 272

ISBN: 1558323325

Format: PDF / Kindle (mobi) / ePub


Salads are healthy, convenient, versatile, and more popular than ever due to the year-round availability of high quality salad ingredients. According to a recent survey, 95% of Americans eat salad at least three times per week. InTwelve Months of Monastery Salads, best-selling author Brother Victor celebrates creative, nourishing salads - a cuisine in harmony with traditional monastic cooking. Monastic cooking centers on simple, fresh, wholesome ingredients, and monks rely a great deal on the seasonal harvest of their gardens.This engaging collection of more than 200 delicious, satisfying salads is organized according to the bounty of the seasons from the first spring harvest (Salmon and Cucumber Salad) to the heartier fare of the winter months (Venetian Gorgonzola Salad). In each season there are salads that honor saints, such as St. Michael's Salad, which pairs delicious ripe tomatoes with onions, olives, fresh basil, and mozzarella. There are also salads from countries across the globe, including German Potato Salad, South American Bean Salad, and Indian Curried Lentil Salad. As Brother Victor states in the book's introduction, "A salad, carefully prepared, is always an occasion for celebration.?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8 SERVINGS Salad 2 cups freshly cooked or canned cannellini beans, drained and rinsed 2 cups freshly cooked or canned chickpeas, drained and rinsed 3 celery stalks, thinly sliced 2 large carrots, peeled and diced 4 scallions (white and light green part), finely chopped A few sprigs fresh Italian parsley, finely chopped Vinaigrette ⅓ cup extra virgin olive oil 5 tablespoons red wine vinegar Salt and freshly ground black pepper to taste To make the salad, put the cannellini beans

SERVINGS Salad 2 large ripe mangoes, peeled and flesh cut off the pit and into cubes 2 medium-size Belgian endives, separated into leaves and thinly sliced 1 medium-size red onion, minced 1 red bell pepper, seeded and cut into long, thin strips 1 green bell pepper, seeded and cut into long, thin strips Dressing ⅓ cup extra virgin olive oil 3 tablespoons fresh lemon juice � teaspoon ground ginger Pinch of cayenne pepper Salt and freshly ground black pepper to taste 1 head

(Insalata alla Contadina) [>] Italian Summer Salad (Insalata d'Estate) [>] Tuscan Salad (Panzanella) [>] Salade Camille [>] Zucchini Salad, Basque Style (Salad des Courgettes à la Basquaise) [>] St. Benedict Salad [>] Prophet Elijah Lentil Salad [>] St. Mary Magdalene Salad [>] St. Joaquim Salad [>] St. Anne Salad [>] Stuffed Melon Salad [>] Summer Fruit Platter [>] Russian Potato Salad MAKES 6 TO 8 SERVINGS 6 large potatoes, peeled and cubed 2 large carrots, peeled and cubed 2

teaspoon ground ginger or peeled and grated fresh ginger Salt and freshly ground black pepper to taste Preheat the oven to 350°F. To make the salad, spread the pecans on a baking sheet and toast until lightly browned and fragrant, 6 to 8 minutes. Remove from the oven and set aside to cool. In a large salad bowl, combine the watercress, pears, frisée, the cooled pecans, and the cheese. Mix together gently. Whisk together the dressing ingredients in a measuring cup or small bowl. Pour over the

salad, toss to coat, and serve immediately. Humanity is milk, wine the divinity, If you drink milk and wine, you'll greatly strengthened be. Angelus Silesius DECEMBER Mushroom Salad, Greek Style [>] Herbed Tofu Salad [>] Room-Temperature Red Salad [>] Roasted Onion Salad [>] South American Bean Salad (Ensalada Sudamericana) [>] Indian Curried Lentil Salad [>] Roasted Sweet Pepper Salad from the Piedmont (Insalata Piedmontese) [>] Artichoke Heart Salad (Insalata di Carciofi) [>]

Download sample

Download