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Cups<br />
Issue 3 - March 2013 - Pure Simplicity | 13<br />
Gazpacho<br />
4 cups tomato juice<br />
1 onion, minced<br />
1 green bell pepper, minced<br />
1 cucumber, chopped<br />
2 cups chopped tomatoes<br />
2 green onions, chopped<br />
1 clove garlic, minced<br />
3 tablespoons fresh lemon juice<br />
2 tablespoons red wine vinegar<br />
1 teaspoon dried tarragon<br />
1 teaspoon dried basil<br />
1/4 cup chopped fresh parsley<br />
1 teaspoon white sugar<br />
Salt and pepper to taste<br />
& Bowls<br />
Yields: 10 Servings<br />
In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic,<br />
lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still<br />
slightly chunky. Chill at least 2 hours before serving.<br />
Noodles with Shimeji Mushroom<br />
7 ounces dried Japanese<br />
style noodles<br />
1/2 cup olive oil<br />
2 garlic cloves, minced<br />
6 ounces shimeji mushrooms<br />
2 tablespoons soy sauce<br />
2 teaspoons miso paste<br />
salt and pepper<br />
2 tablespoons finely minced parsley<br />
Bring a saucepan of water to a boil<br />
and cook the noodles according instructions.<br />
Heat the oil in a skillet<br />
over a low heat and add the garlic<br />
cloves. Saute until fragrant.<br />
Turn up the heat & add the shimeji<br />
mushrooms and saute until the<br />
mushrooms are soft. Lower the heat<br />
and add a ladleful of cooking water<br />
from the noodles, the soy sauce, and<br />
the miso paste. Stir until the miso is<br />
dissolved. Season with salt & pepper<br />
and seave the sauce to simmer.<br />
Drain the noodles and add them to<br />
the sauce. Stir well to coat every<br />
noodle & serve with chopped parsley
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