1 pound cooked Rotini Pasta
3/4 cup diced Cucumber
2/3 cup quartered Olives
3/4 cup shredded Carrots
1/3 cup Pepperocini Peppers
1/2 tablespoon Granulated Garlic
1 teaspoon Salt
2/3 teaspoon Black Pepper
2/3 teaspoon Thyme
1/8 cup Parsley
1/2 cup Greek Dressing
Cook the pasta until al dente, and cool it completely by draining off the hot water and immediately rinsing with cold water until pasta is cool to the touch.
When the pasta is cold, mix all ingredients together in a large bowl. Serve chilled.
The Dream of the 90's at Park Ivy?
But Park Ivy Garden Cafe was more than a scene, and more than a restaurant. Besides the hipster clientele, the garden murals, the maze-like dining areas, the animal figurines as table markers, and the eclectic bulletin boards, there were the rumors. I remember hearing about the place being run by a cult, company-forced meditation and yoga practice, employees banned from alcohol and drugs, and employees forced to use psychedelic mushrooms to enhance spirit quests. Maybe it was apathetic of me, but I didn't care one way or another what was up behind the counter, because the food was AWESOME.
And the New Age-y vibe didn't scare anyone else away, either, as far as I could tell; the place was always hopping. It was the one vegetarian restaurant we had no problem taking omnivores to, since the wheat-meat "chicken" dishes made their menu welcoming to non-veg guests - even my in-laws liked the place.
So when they announced their imminent closure in 2000, the only thing that mitigated the pain was that they were selling cookbooks. I wouldn't have to live in a dystopian nightmare future without Park Ivy Lemon Rice Soup, the one thing that made Salt Lake's winters bearable!
Then, in 2012, a horrible thing happened. One day, I couldn't find my Park Ivy cookbook. So I did what any normal 21st century citizen would do - and Google failed me! Nowhere on the wide wide world of web could I find this cookbook, or any Park Ivy recipes for that matter. Luckily for me - and for you - the cookbook turned up. But this close call inspired me to make a record of the treasures within for posterity, and for myself in anticipation of the next time this happens. Please to enjoy this blog of the Park Ivy Garden Cafe Cookbook!
Showing posts with label Salsa and Salads. Show all posts
Showing posts with label Salsa and Salads. Show all posts
Thursday, September 27, 2012
Miso Dressing
2 1/2 tablespoons Miso
1/2 teaspoon Granulated Garlic
1/8 teaspoon Black Pepper
2 tablespoons Apple Cider Vinegar
2 tablespoons Red Onion
1 2/3 teaspoons Fructose
1 2/3 tablespoons Water
2 tablespoons Mori-Nu Silken Tofu
3/4 teaspoon Lemon juice
1 1/4 teaspoons Flax Seed Mixture
3 tablespoons Water
5/8 cup Canola Oil
Blend all ingredients, except oil, in a blender on high.
Slowly add oil into mixture as it blends.
This is the recipe you all bought this cookbook for! Dip it, drink it or bathe in it. For ten years it has been our house dressing.
1/2 teaspoon Granulated Garlic
1/8 teaspoon Black Pepper
2 tablespoons Apple Cider Vinegar
2 tablespoons Red Onion
1 2/3 teaspoons Fructose
1 2/3 tablespoons Water
2 tablespoons Mori-Nu Silken Tofu
3/4 teaspoon Lemon juice
1 1/4 teaspoons Flax Seed Mixture
3 tablespoons Water
5/8 cup Canola Oil
Blend all ingredients, except oil, in a blender on high.
Slowly add oil into mixture as it blends.
This is the recipe you all bought this cookbook for! Dip it, drink it or bathe in it. For ten years it has been our house dressing.
Flax Seed Mixture
2 tablespoons Flax Seeds
1 cup Hot Water
Combine ingredients.
Let soak for 10 minutes.
Blend until smooth.
1 cup Hot Water
Combine ingredients.
Let soak for 10 minutes.
Blend until smooth.
Greek Dressing
5 tablespoons Apple Cider Vinegar
1 1/2 tablespoons Raspberry Vinegar
2 1/4 teaspoons Granulated Garlic
1/2 teaspoon Basil
1/2 teaspoon Oregano
1/2 teaspoon Thyme
1/8 teaspoon Salt
1 1/2 teaspoons Flax Seed Mixture
1 1/4 cups Extra Virgin Olive Oil
Blend all ingredients, except oil, together in a blender on high.
Slowly add oil.
This dressing is used in the pasta salad.
1 1/2 tablespoons Raspberry Vinegar
2 1/4 teaspoons Granulated Garlic
1/2 teaspoon Basil
1/2 teaspoon Oregano
1/2 teaspoon Thyme
1/8 teaspoon Salt
1 1/2 teaspoons Flax Seed Mixture
1 1/4 cups Extra Virgin Olive Oil
Blend all ingredients, except oil, together in a blender on high.
Slowly add oil.
This dressing is used in the pasta salad.
Cucumber Dressing
1 Cucumber
1/2 cup Apple Cider Vinegar
3/4 teaspoon Granulated Garlic
3/4 teaspoon Salt
1 1/2 teaspoons Black Pepper
3/4 tablespoon Dill
1 tablespoon Fructose
1 1/2 teaspoons Onion Powder
1 1/8 cups Water
1 tablespoon Flax Seed Mixture
1/4 cup Soymilk
1 1/2 tablespoons Mori-Nu Lite Tofu Firm
1 1/3 cups Canola Oil
Combine all ingredients, except oil, in a blender and blend on high.
Slowly add oil in, as you blend.
1/2 cup Apple Cider Vinegar
3/4 teaspoon Granulated Garlic
3/4 teaspoon Salt
1 1/2 teaspoons Black Pepper
3/4 tablespoon Dill
1 tablespoon Fructose
1 1/2 teaspoons Onion Powder
1 1/8 cups Water
1 tablespoon Flax Seed Mixture
1/4 cup Soymilk
1 1/2 tablespoons Mori-Nu Lite Tofu Firm
1 1/3 cups Canola Oil
Combine all ingredients, except oil, in a blender and blend on high.
Slowly add oil in, as you blend.
Raspberry Vinaigrette Dressing
1/3 cup Slivered Almonds
3 Walnuts
1/3 cup Raspberry Vinegar
1 1/2 teaspoons Fructose
2/3 teaspoon Flax Seed Mixture, see recipe
1/2 cup Water
7/8 cup Canola Oil
Black Pepper
Salt
Combine all ingredients, except oil, in a blender and blend on high.
Slowly add oil into the blender and blend until smooth.
3 Walnuts
1/3 cup Raspberry Vinegar
1 1/2 teaspoons Fructose
2/3 teaspoon Flax Seed Mixture, see recipe
1/2 cup Water
7/8 cup Canola Oil
Black Pepper
Salt
Combine all ingredients, except oil, in a blender and blend on high.
Slowly add oil into the blender and blend until smooth.
"Chicken" Salad
1 pound Meat of Wheat Chicken Style
1/2 cup Red Onion, finely chopped
3/4 cup Celery, finely chopped
1/3 cup Dill Pickles, finely chopped
1 1/2 cup Veganaise
1 3/4 teaspoon Granulated Garlic
1/2 teaspoon Black pepper
2/3 teaspoon Onion Powder
1 1/4 teaspoons Lemon Juice
2/3 teaspoon Thyme
3/4 teaspoon Dijon Mustard
1/8 cup Parsley
2 1/2 teaspoons Chicken Seasoning
Process Meat of Wheat in a food processor until pieces are quite small.
Combine ingredients in a bowl and mix until veganaise is evenly dispersed.
1/2 cup Red Onion, finely chopped
3/4 cup Celery, finely chopped
1/3 cup Dill Pickles, finely chopped
1 1/2 cup Veganaise
1 3/4 teaspoon Granulated Garlic
1/2 teaspoon Black pepper
2/3 teaspoon Onion Powder
1 1/4 teaspoons Lemon Juice
2/3 teaspoon Thyme
3/4 teaspoon Dijon Mustard
1/8 cup Parsley
2 1/2 teaspoons Chicken Seasoning
Process Meat of Wheat in a food processor until pieces are quite small.
Combine ingredients in a bowl and mix until veganaise is evenly dispersed.
Rosemary Dressing
1 cup Brown Rice Vinegar
1 tablespoon Brown Mustard
3 cloves Garlic
1 tablespoon Flax Seed Mixture
1 tablespoon Fructose
1/8 teaspoon Salt
1/8 teaspoon Xantham Gum
3 tablespoons Fresh Rosemary
Blend all ingredients together in a blender, on high.
1 tablespoon Brown Mustard
3 cloves Garlic
1 tablespoon Flax Seed Mixture
1 tablespoon Fructose
1/8 teaspoon Salt
1/8 teaspoon Xantham Gum
3 tablespoons Fresh Rosemary
Blend all ingredients together in a blender, on high.
Tomato Cilantro Vinaigrette
1/2 cup Salsa
2 1/3 tablespoons Apple Cider Vinegar
2 teaspoons Flax Seed Mixture, see Recipe
1 1/3 tablespoons Lime Juice
2 1/3 tablespoons Water
1/2 cup Canola Oil
Blend all ingredients, except canola oil, in a blender.
Slowly add oil. Blend until smooth consistency.
2 1/3 tablespoons Apple Cider Vinegar
2 teaspoons Flax Seed Mixture, see Recipe
1 1/3 tablespoons Lime Juice
2 1/3 tablespoons Water
1/2 cup Canola Oil
Blend all ingredients, except canola oil, in a blender.
Slowly add oil. Blend until smooth consistency.
Salsa
2 Jalapenos, seeded
1/8 bunch Parsley
2 tablespoons fresh Cilantro
1 1/3 tablespoon fresh Basil
1 large can diced Tomato
1 1/8 cup Anaheim Chile Pepper, coarsely chopped
2/3 cup Red Onion, coarsely chopped
1 teaspoon Onion Powder
3/4 teaspoon Black Pepper
3/4 teaspoon Chili Powder
Pinch Red Pepper
1/2 tablespoon Granulated Garlic
3/4 teaspoon Cumin
3/4 teaspoon Paprika
3/4 teaspoon Salt
1 tablespoon Apple Cider Vinegar
Combine all ingredients in a food processor and chop until there are no large chunks, or to a desired consistency.
Increase heat with more jalapenos. Vary the flavor by alternating other hot peppers.
1/8 bunch Parsley
2 tablespoons fresh Cilantro
1 1/3 tablespoon fresh Basil
1 large can diced Tomato
1 1/8 cup Anaheim Chile Pepper, coarsely chopped
2/3 cup Red Onion, coarsely chopped
1 teaspoon Onion Powder
3/4 teaspoon Black Pepper
3/4 teaspoon Chili Powder
Pinch Red Pepper
1/2 tablespoon Granulated Garlic
3/4 teaspoon Cumin
3/4 teaspoon Paprika
3/4 teaspoon Salt
1 tablespoon Apple Cider Vinegar
Combine all ingredients in a food processor and chop until there are no large chunks, or to a desired consistency.
Increase heat with more jalapenos. Vary the flavor by alternating other hot peppers.
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