Recipe Index

Melon Salsa
Yogurt Cucumber Soup
Zucchini-Tomato Gratin
Zucchini Bars
Sesame Noodles Salad
Egg Salad
Feta Walnut Salad
Blueberry And Cantaloupe Salad
Mushroom-Manehego Quesadillas
Tomatillo Salsa Verde
Corn-Quinoa Salad
Moroccan Cucumber Salad
Coco Banana Frozen Dessert
Szechwan Green Beans And Potatoes
Peach-Blueberry Tumble
Daikon Radish Slaw


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Recipe Index

Melon Salsa
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Linda shared this recipe and I served it at a Mondo Zen Retreat 8-15-14

1/2 Cups Cantaloupe, Cubed 2 Tablespoon Cilantro, Minced
1/2 Cups Honeydew, Cubed 1 Tablespoon Lime Juice
1/2 Cups Watermelon, Cubed 1/4 Teaspoon Black Pepper
1 Jalapeno Peppers, Seeded And 1/8 Teaspoon Salt
-Chopped Fine 1/4 Cups Red Onion, Chopped

Makes about 1 3/4 cups Salsa
1. Combine the melon, onion, Jalapeno, Cilantro, Lime juice, pepper and salt in a bowl. Refrigerate for 2 hours. Serve with Tortilla Chips or vegetables.


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Yogurt Cucumber Soup
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 8-15-14

1 Large Cucumber, Peeled 2 Garlic Cloves, Crushed
1/2 Pint (1 1/4 Cups) Cream 2 Tablespoon White Wine Vinegar
1/4 Pint (2/3 Cups) Plain Greek 1 Tablespoon Fresh Mint, Chopped
-Yogurt Salt And Pepper

1. Grate the cucumber coarsely. Use a coarse hand grater or food processor. Put the cucumber into a large bow.

2. Stir in the cream, yogurt, garlic, vinegar and mint. Season to tast. Cover the container tightly and then chill the soup for at least 2 ours before serving

3. Stir well before serving. Ladle the soup into small bowls and garnish with mint.


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Zucchini-Tomato Gratin
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 8-15-14

1 1/2 Lb. Tomatoes, Cut Into 1/4" 4 Cloves Garlic, Thinly Sliced
-Slices 2 Tablespoon Kalamata Olives Pitted
2 Medium Zucchini, Cut Into 1/4 Cups Basil, Thinly Sliced
-1/8"slices 3/4 Cups Parmesan Cheese, Grated
1 T Plus 1 Tsp. Olive Oil, Divided

1. Drape tomato slices over colander, sprinkle wit salt, and let drain 45 minutes.

2. Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well, and pat dry.

3. Preheat oven to 375 degrees. Heat 1 tsp oil in non stick skillet over medium-high heat. Saute zucchini 3-4 minutes or until golden. Transfer to plate. Do this in 2 batches if necessary, adding more oil between batches.

4. Layer half of zucchini slices in 1.3 qt. oval baking pan. Top with half of tomatoes. Sprinkle with remaining 1/2 cup cheese. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.


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Zucchini Bars
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 24 Servings

Mondo Zen Retreat 8-15-14

2/3 Cups Brown Sugar, Packed -Drained
1/4 Cups Butter, Softened 1Cup Flour, Chopped
1/2 Tsp Vanilla Frosting 1/2 Cup Nuts Option To
1 Egg -Bars
1 Tsp Baking Soda 3/4 Cups Powdered Sugar
1/2 Tsp Cinnamon, Ground 1 Tablespoon Butter, Softened
1/2 Tsp Cloves, Ground 1/8 Tsp Cloves, Ground
1 Cups Zucchini, Shredded And 3-4 Tsp Milk

1. Heat oven to 350 degrees. Grease bottom and sides of 9 or 8 inch square pan (single recipe). In a large bowl, mix brown sugar, butter, vanilla and egg. Stir in flour, baking soda, cinnamon and 1/2 tsp. cloves. Stir in zucchini and nuts. Spread in pan.

2. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. cool completely, about 1 hour.

3. In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into six rows by 4 rows.


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Sesame Noodles Salad
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 8 Servings

Mondo Zen Retreat 8-15-14

8 Ounce Rice Noodles 1 Bunch Green Scallions
1/2 Cups Soy Sauce, Less Sodium 1/4 Cups Cilantro, Freshly Chopped
2 Tablespoon Sesame Oil 4 Cups Snow Peas
2 Tablespoon Canola Oil 1 Medium Red Pepper
2 Tablespoon Rice Wine Vinegar 1/2 Cups Sesame Seeds, Toasted
1 1/2 Tsp. Red Pepper, Crushed

1. Bring a large pot of water to a boil. Cook noodles until just tender according to package directions. Drain, rinse under cold water.

2. Meanwhile, whisk soy sauce, sesame oil, Canola oil, vinegar (or lime juice),, crushed red pepper, 1/4 cup scallions and 2 T. Cilantro. Add noodles, snow peas and bell pepper; toss to coat.

3. To serve, mix in sesame seeds and garnish with the remaining scallions and Cilantro.


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Egg Salad
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Mondo Zen Retreat 8-15-14

12 Eggs, Chopped 1/2 Medium Red Onion, Chopped
2/3 Cup Or More Mayo 1 Tsp. Mr. Dash (regular Or Garlic)
2 Tablespoon Horseradish Sauce Fresh Cilantro/Basil Can Also Be
1 Stalk Celery, Chopped -Added

1. Bring eggs to a boil, turn off the burner and let sit on the burner for 20 minutes. Remove from burner and pour off hot water and run cold water over the eggs until they cool or you can add ice to the cold water once all hot water is eliminated. Once the eggs are cool peal them and chop fine.

2. Combine the Mayo, horseradish sauce and Mr. Dash in a bowl and whisk. Add eggs celery and red onions then mix. Add additional Mayo, horseradish sauce or Mr. Dash to taste. Chill and serve with crackers, pita, or bread.


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Feta Walnut Salad
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 8-15-14

1/4 Cup Walnut Pieces 1/2 Avocado, Diced
1 Cups Black Beans, Soaked And 1/4 Cup Feta Cheese, Crumbled
-Cooked Or Canned 2 Tablespoon Olive Oil
2 Tablespoon Red Onion, Minced 2 Tsp. Balsamic Vinegar

1. Place walnuts pieces in a dry pan on medium heat and toast until just golden.

2. Rinse black beans and put in a bowl. Sprinkle with 2 T of minced red onion, 1/2 avocado, 1/4 crumbled Feta and drizzle with 2 T. olive oil and 2 tsp. balsamic vinegar. Mix it all together and put on a serving plate with the toasted walnuts on top and serve.

(This can be used as a filling for a pita with lettuce added or grilled in a Quesadillas)


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Blueberry And Cantaloupe Salad
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Mondo Zen Retreat 8-15-14

1 Large Cantaloupe, Cut Into Pieces 1 Tablespoon White Wine Or
1 Pint Blueberries -Champagne Vinegar
1/2 Cups Pumpkin Seeds Or Nuts, Salt To Taste
-Toasted 1 Tsp. Honey
1 Tablespoon Lime, Juiced

1. Wash and cut up Cantaloupe, wash blueberries and remove stems, place together in a large bowl.

2. Toast pumpkin seeds or nuts.

3. Mix the dressing together with a whisk. Adjust to taste by adding additional amounts of lime juice, white wine vinegar/Champagne vinegar and honey. Pour over fruit and mix.

4. Sprinkle pumpkin seeds/nuts on top just before serving.


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Mushroom-Manehego Quesadillas
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 8-15-14 Use of a young Manehego cheese (labeled Curado) is recommended for its nutty flavor and nice melting quality, but Monterey Jack also works well.

2 Jalapeno Chiles, Diced 4 8-Inch Whole Wheat Tortillas
2 Tsp. Canola Oil 1/2 Cup Prepared Salsa Verde
6 Oz. Cremini Mushrooms, Sliced 6 Oz. Manehego Cheese
1/4 Tsp. Black Pepper, Ground Cilantro And Basil Garnish
1 Small Yellow Squash, Diced

1. Preheat broiler. Broil jalapenos on foil-lined baking sheet 15 minutes or until blackened, tuning once (or grill on foil on a grill).
Transfer to bowl, cover and let stand 15 minutes. Peel, remove seeds, and coarsely chop.

2. Heat oil in skillet over medium-high heat. Add mushrooms, yellow squash and pepper, and saute 3 minuses, or until browned.

3. Sprinkle 2 tortillas with 3 T. cheese. Top with jalapenos, mushrooms, and remaining tortillas. Broil on baking sheet (or on stove top grill) 2-3 minutes per side. Serve with Salsa verde, tomato Salsa, and sour cream, garnish with Cilantro


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Tomatillo Salsa Verde
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 8 Servings

Mondo Zen Retreat 8-15-14

1 Pounds Tomatillos, Husked & 2 Tablespoon Cilantro, Chopped
-Rinsed 1 Tablespoon Oregano, Chopped
1/2 Cup Onion, Finely Chopped 1/2 Tsp. Cumin, Ground
1 Tsp Garlic, Minced 1 1/2 Tsp Salt
1 Serrano Chile Pepper, Minced 2 Cups Water

1. Place Tomatillos, onion, garlic, and Chile pepper into a saucepan.
Season with Cilantro, oregano, cumin,and salt; pure in water. Bring to a boil over high heat, then reduce heat to medium-low, ad simmer until the Tomatillos are soft, 10-15 minutes.

2. Using a blender, carefully puree the Tomatillos and water in batches until smooth.


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Corn-Quinoa Salad
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 8 Servings

Mondo Zen Retreat 8-15-14

1 Cups Quinoa, Rinsed And Drained 1 Cups Cucumber, Diced
1/2 Tsp. Salt Dressing
1 1/2 Cups (2 Ears) Fresh Corn 1/2 Cup Olive Oil
-Kernels, Roasted & Peeled 1/4 Cups Lemon Juice
1 1/2 Cups Cherry Or Grape 3 Tablespoon Pure Maple Syrup
-Tomatoes, Halved 1 T. Dijon Mustard
1 Cups Red Cabbage, Finely Chopped 1Tsp. Salt

1. To make salad: Bring Quinoa, salt and 1 1/2 cups water to a boil in saucepan. Reduce heat to medium-low, cover and simmer 20 minutes, or until water is absorbed. Set aside, covered, 10 minutes.

2. Bring 2 cups water to a boil in separate saucepan. Add corn, and cook 1 minute. Drain, and rinse under cold water. rain again. Stir together corn, tomatoes, cabbage, cucumber, and Quinoa in bowl.

3. To make Dressing: Mix all ingredients in a blender until smooth. Stir into salad.


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Moroccan Cucumber Salad
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Mondo Zen Retreat 8-15-14

2 Cucumbers, Peeled & Seeded 1/2 Tsp. Cinnamon
1 Orange, Zest And Juice Freshly Ground Pepper
1 Tsp. Sugar Parsley, Chopped

1. Peel, seed, and coarsely grate cucumber. Drain about 15 minutes in a colander.

2. Use a grater or zester to remove the zest from the orange and mix it with the cucumber. Add the juice of the zested orange to the cucumber. Mix in sugar, cinnamon and fresh pepper. Adjust seasoning to taste, adding salt if you wish. Garnish with fresh parsley. Serve immediately.


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Coco Banana Frozen Dessert
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Mondo Zen Retreat 8-15-14

4 Very Ripe Bananas 1 Tsp. Pure Vanilla Extract
2 T. Pure Unsweetened Dark Cocoa 2 T. Real Maple Syrup
-Powder

1. Peel the bananas and place in a blender for food processor along with the cocoa powder.

2. Add the vanilla extract and the maple syrup.

3. Blend till very smooth. Pour into individual custard cups or small bowls and freeze until just frozen.


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Szechwan Green Beans And Potatoes
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 6 Servings

Mondo Zen Retreat 8-15-14

2-3 T Sesame Oil 1/2 Tsp. Salt
2 Pounds Green Beans, Trimmed 6 Small New Potatoes, Sliced
8 Garlic Cloves, Minced Crushed Red Pepper To Taste

1. Place wok or heavy, deep skillet over medium-high heat. After a minute, add oil. After another minute, add green beans. Raise heat to high and stir-fry 5 minutes, until beans are well-seared. Add garlic, salt and optional red pepper. Stir-fry several more minutes, then remove from heat. Serve warm or at room temperature.


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Peach-Blueberry Tumble
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 8-15-14

4 Large Ripe Peaches, Peeled, 3/4 Cups Rolled Oats
-Pitted, And Sliced 1/3 Cups Butter
1 Cups Fresh Blueberries, Stemmed 1 Tsp. Cinnamon, Ground
1/2 Cup Brown Sugar, 3/4 Cup 1/4 Tsp. Salt

1. Place the peaches in a 3 1/2 - 4 quart slow cooker. Add the blueberries and 1/4 cup of the brown sugar and stir to combine.

2. In a medium-size mixing bowl, combine the remaining 1/4 cup brown sugar, the oats, butter, cinnamon, and salt. Mix well and sprinkle on top of the fruit.

3. Put the lid on the cooker slightly askew to let the steam escape. Cook on high for about 2 hours. If too much liquid remains, remove the lid and cook 30 minutes longer. Serve hot.

Note: Peel peaches the same way you do tomatoes: plunge them into boiling water for about 15 seconds and then into ice water, the skins will remove easily.


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Daikon Radish Slaw
AccuChef v6.6 from SIVART Software
C:\PROGRAM FILES\ACCUCHEF6\BOOK1.RWZ - AccuChef v6.6 1996-2004 SIVART
Yield: 4 Servings

Mondo Zen Retreat 8-15-14

1 Large Daikon Radish, Grated 1 Tsp Sesame Seeds, Toasted
1 Large Carrot, Grated 3/4 Cups Plain Creamy Greek Yogurt
1/2 Large Cucumber, Seeded And 1/4 Cups Prepared Horseradish Sauce
-Grated 2 Tsp. Pleasoning (seasoning)
1/4 Cup Each Bell Pepper & Onion, Salt And Pepper To Taste
-Chopped

1. Wash all vegetables (if they are organic you do not need to peel them otherwise peel) and grate the Daikon, carrots and (seed first) cucumber. Chop the bell pepper and onion fine. Toast the sesame seeds over medium low heat until browned and cool.
2. While sesame seeds are cooling mix together the yogurt, horseradish sauce and Pleasoning. More horseradish sauce & Pleasoning can be added based on your liking. Add salt and pepper to taste.
3. Mix the sauce with the vegetables, add 1/2 the sesame seeds to mixture. Garnish with the additional 1/2 of the sesame seeds.


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