The Purloined Recipe

(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

1 bunch scallions, including greens
1 Serrano chile, finely diced
grated zest and juice of 2 limes
1 Tablespoon of light soy sauce
1 Tablespoon of light brown sugar
4 teaspoons roasted peanut oil
1/3 cup roasted peanuts, chopped
6 mint leaves, slivered
6 Thai basil leaves

1. Peel cucumber, half it lengthwise, and cut it to long strips. Or remove long thin slices with a vegetable peeler. Thinly slice the scallions on a diagonal, making them long and thin.
2. Combine cucumbers, scallions, and chile in a bowl.
3. Combine lime zest, juice, soy, sugar and oil.
4. Toss the vegetables with the dressing and add the peanuts and herbs and
   toss again.

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Serves 6

4 medium tomatoes, each cut into 8 wedges ( about 3 cups)
2 medium cucumbers, thinly sliced
1 medium Walla Walla Sweet Onions, cut into wedges
2 tablespoons white wine vinegar
½ cup olive oil
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped parsley
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ pound goat cheese

1. In large glass serving bowl, combine tomatoes, cucumbers, and onions.
2. Mix together vinegar, olive oil, dill and parsley. Season to taste.
3. Toss vinegar- oil mixture over vegetables. Cover; refrigerate 1 hour to blend flavors. Toss again just before serving. Blend in goat cheese.

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