cucumber pomegranate salad recipe from lucid food by louisa shafia

8/8/2019 Cucumber Pomegranate Salad Recipe From Lucid Food by Louisa Shafia

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To purchase a copy of

Lucid Food

visit one of these online retailers:
http://www.randomhouse.com/catalog/display.pperl?isbn=9781580089647http://www.powells.com/biblio/9781580089647?&PID=32442http://www.indiebound.org/book/9781580089647http://www.borders.com/online/store/TitleDetail?defaultSearchView=List&LogData=[search:+13,parse:+85]&cm_mmc=CJ-_-2193956-_-2665379-_-88x31+logo&type=1&searchData={productId:null,sku:null,type:1,sort:null,currPage:1,resultsPerPage:25,simpleSearch:false,navigation:5185,moreValue:null,coverView:false,url:rpp%3D25%26view%3D2%26type%3D1%26page%3D1%26kids%3Dfalse%26nav%3D5185%26simple%3Dfalse%26sku%3D9781580089647,terms:{sku%3D9781580089647}}&storeId=13551&catalogId=10001&sku=158008964X&ddkey=http:SearchResults&cmpid=pub-rh-56http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?r=1&afsrc=1&ISBSRC=Y&ISBN=9781580089647http://www.amazon.com/gp/product/158008964X?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=158008964X


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Contents

Acknowledgments | vii

Introduction | 1

Eco-Kitchen Basics | 9

Fall 27

Winter 67

Elderberry cold tincture 31 Buckwheat crepes with mashed potatoes and jack cheese 32

Amaranth porridge with fruit and nuts 35 Tortilla espaola 36 Chickpea cakes 39 Grilled

maitake mushrooms 40 Ginkgo nut dumplings with simple dipping sauce 42Roasted beets

with persimmons over market greens 45 Kale salad with avocado, almonds, and toasted

nori 46 Seven-vegetable miso soup 48 Red lentil and spinach soup 49 Roasted tomato and

goat cheese soup 52 Pan-roasted portobello mushrooms with mashed parsnips 53 Roasted

fennel stuffed with white beans and chestnuts 54 Grape and gingerglazed chicken 56

Persian stuffed dumpling squash with rose petals 59 Charred eggplant and polenta torta 60

Black walnut tea cake 61 Fall fruit focaccia 62 Bittersweet chocolate cake with prune pure

and hazelnuts 65

Apple pomegranate sangria 72 Nutty banana shake 73 Green smoothie 74 Indian spiced

scrambled eggs 75 Congee with vegetables and fresh herbs 76 Inarizushi (stuffed tofu

pockets) 79 Crispy yuba rolls with lime-mustard dipping sauce 80 Grapefruit and celery

root salad with watercress 82 Cucumber and pomegranate salad 85 Red cabbage, apple, and

dulse salad 86 Creamy red kuri squash soup 88 Warming asian rutabaga soup 89 Fesenjan

(chicken in pomegranate walnut sauce) 91 Mediterranean shepherds pie 92 Lemony gold

beet barley risotto 93 Oven-roasted dungeness crab with fennel and orange 95 Buckwheat

and orange zest gingersnaps 98 Pear kanten with pecan crunch 101 Poached quince in

orange blossom water 103
http://www.randomhouse.com/crown


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Spring 105

Summer 141

Accompaniments | 177

Resources | 193

Index | 195

Sassafras tea 109 Rhubarb spritzer 110 Matzoh brei with caramelized apples 112 The

best granola ever 113 Stinging nettle pesto with seared scallops 115 Baby artichokes with

fresh chervil 116 Eggs and new potatoes with green olive pesto 117 Watercress with roasted

enoki mushrooms and peas 120 Fava beans and seared zucchini with garlicky croutons 123

Lambs quarters and pea shoots soup 125 Ash-e-reshteh (persian new years soup with beans,noodles, and herbs) 126 Orecchiette with morel mushrooms and garlic ramps 131 Almond

tofu with snap peas and soba noodles 132 Miso-glazed striped bass with shiso cucumber

salad 135 Spot prawns with garlic, sorrel, and white wine 136 Carob pudding 137 Rhubarb

and pistachios over thick yogurt 138

Blueberry chocolate decadence smoothie 147 Watermelon, apple, and lime shake 147

Lemonade with lemon balm and lemon verbena 148 Tahini and honey over fresh fruit 150

Grilled apricots with goat cheese and balsamic vinegar 151 Smoked farmed trout pure withcherry tomatoes 153 Marinated mackerel with dill and horseradish cream 154 Indonesian

corn fritters 155 Puntarelles with anchovy dressing 156 Chicken paillards with sun-dried

tomato pure over arugula 158 Chilled cucumber soup with avocado, cumin, and mint 159

Watermelon gazpacho 160 Chunky tortilla soup 163 Stuffed poblano chile peppers 165

Grilled pizza 166 Grilled mussels with simmered tomatoes over couscous 168Tofu banh

mi sandwiches 171 Apricot shortcake with lavender whipped cream 172 Fresh berry dessert

sauce 175 Fresh fruit sorbet 175 Blueberry cobbler with oat scone topping 176

Tamarind ketchup 178Pickled cauliflower 179 Mixed pickled vegetables 181

Citrus chutney 182 Pickled mango and habanero relish 183 Cilantro-jalapeo

sauce 184 Cucumber yogurt 184 Watercress mashed potatoes 185Sauted leafy

greens 186 Sweet potato and cranberry cornmeal biscuits 189 Green rice 190

Smoky eggplant dip with yogurt 192


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7/885winter

Cucumber and Pomegranate Salad

The festive colors of this Mediterranean salad brighten a holiday meal, and its light, refresh-

ing character makes it a great counterpoint to hearty winter dishes. It should be served as

soon as its made, or it can turn soggy. You can prepare the individual ingredients ahead

of time and store them in separate bowls, tossing everything together just before serving.

serve 4

2 cucumber, peeled, halved,

and seeds removed

Seeds of 1 pomegranate

14cup thinly liced callion,

green parts only

12cup fresh cilantro leaves

Juice of 1 lime

3 tablespoons olive oil

Salt and freshly ground black pepper

12cup crumbled feta cheese

Cut the cucumbers into slices 14inch thick. Put the cucumber slices in a bowl with all

but 4 tablespoons of the pomegranate seeds. Add the scallions, cilantro, lime juice, and

olive oil. Toss and season with salt.

To serve, divide the salad among bowls and top with the crumbled feta, a tablespoon

of pomegranate seeds, and a few grinds of pepper.


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cucumber pomegranate salad recipe from lucid food by louisa shafia

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