The Rip Van Wrinkler,
XXI, Issue 3, August 2017

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"Second Story job. . ."
is the NEW Contest!
Enter stories &/or PHOTOS by Oct 1st.


Tippy Allen.

Liner Marsicano.

Ella Reed.


Farfalle and Mandarin Orange Salad
Mandarin Pasta Spinach Salad with Teriyaki Dressing
{Ed. Altered recipe below}
8 ounces bowtie (farfalle) pasta noodles
4 cups hopefully organic spinach leaves, washed and drained
½ cup (organic) raisins
⅓ cup (organic) cashews or pine nuts (pignoli)
1 4-ounce can mandarin oranges, drained
¼ cup cilantro leaves, roughly chopped - subsitutue parsley if you hate cilantro, as I do.
⅓ cup teriyaki or Shoyu Soy sauce
⅓ cup rice wine vinegar or apple cider vinegar
½ teaspoon finely minced garlic
1 tablespoon finely minced scallions
¼ teaspoon salt
¼ teaspoon black pepper
a touch of sugar
½ cup extra virgin olive oil)
Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro or parsley.
Just before serving pour dressing over salad, toss, and serve.

Local Braising Greens with corn and black beans
by Susan K-M

Sauté a few gloves of chopped or sliced garlic in olive oil.

Add braising greens (kale, chards, mustard greens, spinach, turnip greens, beet greens, etc.).

Then add some corn off of the cob, some black beans, a handful of currants, some tumeric. Cover last few minutes.

Serve over rice or Israeli couscous.

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