Zucchini and Cilantro Soup with Chile and Mint

from Deborah Madison's Local Flavors

1 poblano/pasilla or 2 anaheim chiles
3 zucchini, 10-12 ounces
1 bunch cilantro, about 2 cups in all (i used much less and it was still delicious)
1 large onion
3 tablespoons sunflower seed or olive oil
2 tablespoons chopped mint
2-3 corn tortillas
sea salt
4 cups vegetable or chicken stock (or water)
juice of 1 or 2 limes
sour cream or yogurt, optional

1. Roast the chile, peel, remove seeds, and chip coarsely. Quarter the zucchini lengthwise and chop into 1/2 inch pieces. Wash cilantr and chop. Slice the onion.

2. Heat half the oil in a soup pot over medium high heat, then add the onion, cilantro stems, zucchini, chile, and mint. Cook, stirring occasionally, until the onion is limp and the zucchini is fairly soft, about 10 minutes. Tear one of the tortillas into pieces and add it to the vegetables.

3. Add 2 teaspoons salt and the water or stock and bring to a boil. Simmer until zucchini is completely soft, about 15 minutes. Add the remaining cilantro. Let cool, then puree until smooth. Season with salt and lime juice to taste.

4. Cut the remaining tortilla into skinny strips and heat the remaining oil in a skillet. When hot, add the tortillas and cook until crisp. Set them on paper towels to drain. Serve the soup garnished with a dollop or sour cream or yogurt and little mound of tortilla strips.

Ottolenghi Red Rice and Quinoa

from 101 Cookbooks
I made this tonight for dinner and it. was. awesome.

1/4 cup shelled pistachios
1 cup quinoa
1 cup red rice (see headnotes)
1 medium white onion, sliced
2/3 cup olive oil
grated zest and juice of one orange
2 teaspoons lemon juice
1 garlic clove, crushed
4 spring onions, thinly sliced
1/2 cup dried apricots, roughly chopped
2 handfuls of rocket (arugula)
salt and black pepper

Preheat the oven to 350F degrees. Spread the pistachios out on a baking tray and toast for 8 minutes, until lightly colored. Remove from the oven, allow to cool slightly and then chop roughly. Set aside.

Fill two saucepans with salted water and bring to a boil. Simmer the quinoa in one for 12 - 14 minutes and the rice in the other for 20 minutes. Both should be tender but still have a bite. Drain in a sieve and spread out the two grains separately on flat trays to hasten the cooling down.

While the grains are cooking, saute the white onion in 4 tablespoons of the olive oil until golden brown. Leave to cool completely.

In a large mixing bowl combine the rice, quinoa, cookied onion and the remaining oil. Add all the rest of the ingredients, the taste and adjust the seasoning. Serve at room temperature.

Makes a large platter.