Gazpacho

This was a recipe given to us by our friend Lindsey, who in turn picked it up from a place called the Shipwreck Restaurant - not sure where it is though. Fair warning - though it be tasty, it does make a lot!

Shipwreck Gazpacho

Ingredients:
2 26-oz cans of diced tomatoes
1 large green pepper, chopped
1 white onion, chopped
1 clove of garlic, chopped
1 cucumber, chopped
1 oz tabasco
juice of 1 whole fresh lemon
juice of 1 whole fresh lime
1/4 cup red wine vinegar
2 Tbsp olive oil
1 tsp honey
12 oz tomato juice
1 tsp each of dried tarragon (powder), basil, coriander, and pepper
1/4 tsp salt
1/4 tsp cumin

Directions:
Combine all ingredients and mix well. Chill and serve.


Yield: 10 cups

Mixed Pea Pod Stir-Fry

I believe I found this in one of a number of quick and easy recipe books somewhere. It's really easy and makes a nice accompaniment to a variety of meals.

Mixed Pea Pod Stir-Fry

Ingredients:
1 tsp salt
8oz green beans, trimmed
2 tsp vegetable oil
4oz snow peas, trimmed and strings removed
4oz sugar snap peas, trimmed and strings removed
1 garlic clove, finely chopped
1 Tbsp soy sauce

Directions:

In 12-inch skillet, combine 4 cups water and salt; heat to boiling over high heat. Add green beans and cook 3 minutes. Drain; wipe skillet dry with paper towels.

In same skillet, heat oil over high heat. Add green beans and cook, stirring frequently (stir frying), until they begin to brown, 2 to 3 minutes. Add snow peas, sugar snap peas, and garlic; stir-fry until snow peas and sugar snap peas are tender crisp, about 1 minute longer. Stir in soy sauce and remove from heat.


Yield: 4 side servings