MINTY GREEN OLIVE-CELERY SALAD
2 Tbs. extra virgin olive oil
2 garlic cloves, lightly smashed and peeled
1 c. finely diced celery (3 ribs)
1 c. finely chopped pitted green olives (5 oz.)
2 Tbs. drained capers, chopped
2 Tbs. chopped mint
Freshly ground pepper
In a small skillet, heat the olive oil. Add the garlic cloves and cook over moderate heat until golden, about 2 minutes. Let the oil cool, then discard the garlic cloves. Transfer the garlicky oil to a bowl and add the diced celery, chopped green olives, capers and mint. Toss the salsa, season with freshly ground pepper and serve.
RAW CREAM OF CELERY SOUP
Makes one serving
1 c. celery, roughly chopped
¼ c. cashews
½ garlic clove
½ c. water
½ tsp. sea salt
½ c. celery, finely chopped (reserve, do not blend in)
Add all of the raw cream of celery soup recipe ingredients (except the last ½ c. celery) to your high-speed blender. Start blending on low and work your way all the way up to high. Bl...