Hot and Sour Cabbage

This is a great way to use cabbage with an asian flavor- a very easy recipe   Recipe courtesy of Emeril Lagasse

1 head of cabbage

3 tbsps vegetable oil

1 tsp freshly grated ginger

1 tbsp chili paste

1/2 cup chicken or vegetable broth

1 tbsp soy sauce

2 tbsp rice vinegar or white

1 tsp sesame oil

Salt, crushed red pepper and toasted sesame seeds optional

Wash cabbage, remove and discard outer leaves. Thinly shred remaining cabbage. In a wok bring oil to smoking point over high heat. Add the ginger and stir fry, then add cabbage and stir fry for 1 minute. Add chili paste, stock, soy sauce, vinegar and sesame oil. Reduce the heat and cook, stirring occasionally til cabbage is tender. Season with salt and pepper to taste. Add crushed red pepper flakes and toasted sesame seeds if desired.

 

Fresh Vegetable Garlic Dip

1 carrot, finely chopped
1 pkg cream cheese
1/3 cup peeled and chopped cucumber
1/2 cup sour cream
1/3 cup chopped zucchini
2 large cloves fresh garlic, minced
2 green onions, finely chopped
1/2 tsp dill weed
1/2 tsp salt
3 drops Tabasco sauce

Combine all ingredient, cover and refrigerate. Good served with multigrain, wheat crackers or pita chips.

Tzatziki

16 0z. Plain yogurt
1 cucumber
3-4 cloves of garlic
2 Tbs. chives
1 Tsp. olive oil

1. Peel and grate the cucumber.
2. Set the cucumber aside in a colander or strainer, to allow excess liquid to drain away.
3. Finely chop or press garlic.
4. Place yogurt into a bowl, add garlic, oil, and cucumber.
5. Stir well.
6. Refrigerate until ready to serve.

Tzatziki is a traditional Greek dip. It is usually served with dolmades – grape leaves stuffed with rice and spices. Tzatziki also makes an attractive addition to vegetable platters. It can be served with soft bread or bread sticks.

Tomatillo Apple Salsa

24 fresh tomatillos, hulled and chopped
¼ cup fresh cilantro
3 medium tart apples, peeled, cored and finely chopped
¼ cup sugar
½ cup cider vinegar
½ cup sweet red pepper, chopped
5 fresh jalapeno peppers, seeded and finely chopped

1. Combine tomatillos, apples, sweet pepper, vinegar, jalapeno peppers, cilantro, sugar and 1 tsp salt in a 4 – 6 quart kettle.
2. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes.
3. Ladle into hot, sterilized half pint jars. Leaving ½ inch headspace.
4. Process in boiling water canner to 10 minutes.

Makes 5 half- pints. Delicious with roast pork or chops!

The Energizer

2 apples
1 large carrot
2 small beet, cooked
3.5 oz white grapes
.5in fresh ginger root, peeled and grated

Quarter the apples, peel and cut up carrot. Juice the fruit, vegetables and ginger. Beets are an excellent de-toxifer!

Basic Method for Cooking Sunchokes

1 lb (450g) Peeled or scrubbed sunchokes
2 tablespoons finely chopped Parsley
3 tablespoons butter
Salt to taste
Freshly ground pepper

Scrub the sunchokes with a brush (peel if desired), and drop into cold water with a teaspoon of lemon juice. Cover and boil in water for 10-20 minutes, depending on their size. Alternatively, sunchokes may be sliced 1/4 inch thick and boiled in water until just fork tender. Remove from heat and drain.

If cooked whole, slice, then toss with the parsley and butter. Add a touch more lemon juice if desired. Sprinkle with salt and pepper. Serve hot. Serves 3-4.

Summer Squash

Summer Squash or zucchini is delicious sauteéd lightly in olive oil or butter. Add chopped fresh basil in the last few minutes to enhance the flavour.

Stuffed Pattypan Squash with Rice

4 large pattypan squash
¼ tsp garam masala
¼ c water
2 tsp raisins
½ c cooked rice
2 oz melted butter
2 tsp. curry paste
1 small carrot, finely chopped
1 tbsp finely chopped cilantro
1 small zucchini, finely chopped
1 apple, finely chopped
5 oz broccoli, chopped
2 oz sliced mushrooms

1. Preheat oven to 350 F. Cut top off each squash and set aside. Scoop out seeds and some of the pulp and discard.

2. Arrange squash in a medium oven proof dish. Add water to dish and cover firmly with foil, bake for 10 minutes.

3. Remove from oven, remove squash, drain water and brush dish with melted butter or oil.

4. Combine rice, curry paste, cilantro, apple, zucchini, carrot, mushrooms, broccoli, raisins, garam masala and butter in a medium bow, mix well.

5. Spoon rice and vegetable mixture in to squash cavities. Top with lids, return to prepared dish and cover with foil.

6. Bake for another 20 – 30 minutes til tender.

Stuffed Pattypan Squash with Ground Beef

4-6 large pattypan squash
2 tomatoes, peeled, seeded and chopped
4 tbsp olive oil
½ cup bread crumbs
½ c finely chopped onion
1 tbsp minced parsley
1 – 2 cloves garlic, minced
½ tsp basil, chopped
¼ lb ground beef, or 1 cup
salt and pepper to taste
leftover cooked beef, pork or lamb

1. Preheat the oven to 350 F. Oil a shallow baking dish large enough to hold the squash.

2. Trim the squash and cook in a pot of boiling salt water for three minutes. Drain and let cool.

3. Cut off tops and scoop out pulp, leaving a sturdy shell, chop and reserve some of the pulp. Saute the onion then add the garlic and meat. Cook, until meat is done and set aside.

4. Pour off any excess oil from the pan and add the chopped squash and tomatoes. Sauté for 1 minute and add to the meat mixture. Add the bread crumbs, parsley, salt pepper, and basil. Toss together lightly until mixed.

5. Fill the squash shells and place on baking dish. Bake for 30 minutes. Any sharp cheese can be added as a topping if desired.

Stuffed Pattypan Squash with Corn

6 medium pattypan squash
1 tsp seasoned salt
2 eggs, well beaten
¼ tsp white pepper
7 ounces cooked sweet corn, shaved from cob
½ cup shredded sharp cheese
1-2 ounce jar diced pimiento, drained cherry tomatoes
2 tbsp. Chopped green onion
fresh parsley sprigs

1. Wash squash thoroughly. Drop in boiling salted water, reduce heat and cook, covered, 15 minutes or until tender but firm. Drain and allow to cool to the touch.

2. Place squash, flat side down, on a smooth surface, scoop out pulp, leaving ¼ inch shell. Chop pulp and combine with next 6 ingredients, stirring well.

3. Spoon stuffing mixture into shells. Place squash in a shallow baking pan, pour in enough water to cover bottom of pan to prevent sticking. Bake at 350 degrees for 25 minutes.

4. Remove from oven, sprinkle cheese over squash, bake 5 minutes or until cheese melts. Arrange squash on a platter with tomatoes and parsley. Yield 6 servings.