Animal, Vegetable, Miracle: A Year of Food Life

214 animal, vegetable, miracle

Busy

y FRIJOLE- MOLE

(^1) ⁄ 2
1 tablespoon lemon juice (optional)
Salt and pepper
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If adding
Person’s Guide to Preserving Food by Janet Chadwick. Our green-
bean Holy Mole was inspired by Recipes from a Kitchen Garden by Renee
Shepherd and Fran Raboff—a helpful book for preparing meals based on
fresh garden produce. The recipes are simple but very creative.
pound trimmed green beans
Steam until tender.
1 coarsely chopped onion
1 tablespoon olive oil
Sauté onions over medium heat until they become slightly trans-
parent.
3 hard- boiled eggs
2 cups fresh basil leaves
Combine beans, cooked onions, eggs, basil, and lemon juice in food
processor and blend into a coarse puree.
Mayonnaise or yogurt
Remove puree to a bowl and combine with enough mayonnaise or yo-
gurt to hold mixture together. Add salt and pepper to taste. This spread is
fantastic served on crusty bread, crackers, or rice cakes.

FAMILY SECRET TOMATO SAUCE

The point of this recipe is to make a large amount at one time, when to-

matoes are in season. you’re canning it, stick closely to the recipe;

additional fresh vegetables will change the pH so it’s unsafe for water- bath

canning. If you’re freezing it, then it’s fine to throw in peppers, mushrooms,