These days it is clear we have moved into the summer season in the kitchen. Ice is being stored in the freezer, the kitchen windows are left open all night to welcome the cool night air, swamp coolers are appearing at various windows, the garden is in transition as the spring crops disappear and we await yummy summer tomatoes, corn, and squash. Our bodies desire lighter and cooler foods, and many winter recipes go into hibernation. This is one recipe that heralds the arrival of summer for the monks.
In gassho,
Sequoia
White Rabbit Salad
Serves 4-5
3 cups cottage cheese
1 Tbsp poppy seeds
2 Tbsp lemon juice
1/3 cup toasted, chopped walnuts
1 cup apples, cut into ¼-inch pieces
5 cups other fruit: peaches, pears, nectarines, red and green grapes, oranges, melon
Grapes in halves
Soft fruits in ½” pieces
Bowl of raisins on the side
Mix all ingredients together. Enjoy!
Makes 9 cups