Include Fresh Greens In Your Daily Diet

7.Pistachio Chive Crisps(makes 20):
Ingredients: 1 cup all-purpose flour; 1/3 cup snipped fresh chives; 3 tbsp water; 3 tbsp olive oil; 2 tbsp chopped pistachio or almonds; 2 tbsp grated Parmesan cheese; salt and pepper to taste; 1 recipe Caper Mustard(recipe below);

Method:
Preheat oven to 325 degree F.In a medium-sized bowl combine flour, chives, 1/2 tsp salt and 1/8 tsp pepper.In another bowl combine water and oil.Drizzle oil mixture into flour mixture, stirring constantly(dough will appaer dry but will come together when gently worked with hands).Form dough in a ball.On a lightly floured surface roll dough in 12*7 1/2-inch rectangle.Prick all over with fork.Sprinkle with pistachios and cheese; press in nuts.Using a pizza cutter, cut dough in 3*1 1/2-inch rectangles.Transfer to large ungreased baking sheet.Bake 20 to 23 minutes or until crisps begin to brown.Transfer to wire racks.Cool.Serve crisps with Caper Mustard.
Caper Mustard: In a small bowl, combine 1 tbsp Dijon-style mustard, 1 tbsp drained capers(or olives stuffed with pimento), and 1 tbsp snipped chives.

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8.Hearty Garlic And Snap-Pea Soup(makes 4 main servings):
Ingredients:
4 cloves garlic or 1 to 2 bulbs spring garlic(chopped); 2 tbsp olive oil; 1/4 cup chopped oinion; 450g potatoes(quartered); 1 litre chicken broth; 1 3/4 cups water; 1 medium fennel bulb(thinly slivered - celery is a good substitute); 1 1/2 cups sugar snap peas, trimmed; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh fennel fronds or parsley; Plain yoghurt(optional); olive oil(optional);

Method:
In a large saucepan cook garlic in 2 tbsp hot oil over medium heat for 1 minute.Add onion and cook until tender.Add potatoes, chicken broth, and water.Bring to a boil; Reduce heat.Cook, covered, for 15 to 18 minutes, or until potatoes are tender.Cool soup slightly.Using a food processor or blender, puree soup in batches until smooth.Return to saucepan.Add fennel and peas.Bring to a boil; reduce heat.Simmer, uncovered, for another 3 minutes.Stir in salt and pepper.Top with fennel fronds.Spoon on yoghurt and drizzle with olive oil.

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9.Sharp-And-Sweet Green Salad(serves 6):
Ingredients:
1 recipe Lime-Pepper Dressing(recipe below); 4 cups torn butterhead or iceberg lettuce; 1 cup fresh watercress sprigs; 3/4 cup fresh coriander sprigs; 1 small or 1/2 a large cucumber, cut in bite-size sticks; 1 to 2 baby bok choy(separated into leaves or 2 stalks bok choy, cut in bite-size sticks); 2 kiwi-fruit(peeled, halved, and sliced or 1 cup sliced strawberries(optional);

Method:
Prepare Lime-Pepper Dressing; set aside.Rinse lettuce, watercress, and coriander in cold water; pat dry with paper towels.In a large bowl combine rinsed greens, cucumber, bok choy and fruit.Drizzle with Lime-Pepper Dressing; toss to coat.Serve immediately.
Lime-Pepper Dressing:
In a screw-top jar combine 1/3 cup rice vinegar; chopped green chillies(to taste) or jalapeno chilli pepper, seeded and finely chopped; 3 tbsp olive oil; and 1 tsp finely shredded lime peel.Add 1/2 tsp sugar, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper.Cover; shake well.Refrigerate until ready to use.Stir in 1 to 2 tbsps chopped fresh herb(coriander, basil, mint, or parsley) before serving.

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10.Roast Almond And Herb Pesto(makes 8):
Ingredients:
50g whole almonds; 2 bunches coriander leaves; 1 thick slice of day-old bread(crusts removed); 2 tbsp lemon juice; 1-2 garlic cloves; 200ml olive oil;

Method:
Toast the almonds for a few minutes under a hot grill or on a tawa until golden.Whiz together the coriander leaves, bread, lemon juice and garlic in a food processor to make a coarse paste.Add the almonds and olive oil; whiz again to form a thick, not-too-smooth paste.

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