1-2 lbs of shredded red cabbage 1-2 tblsp brown sugar
2-3 tblsp oil 1-2 tblsp apple cider vinegar
1-2 apples, cored and diced salt and pepper to taste
Heat oil and add shredded cabbage. Cook for 5-10 minutes on med heat. Add apples and cook til tender. Add brown sugar and apple cider vinegar. Cook til sugar dissolved 3-4 minutes, then add salt and pepper to taste. Extremely easy and tastey!!
1-2 lbs of shredded red cabbage 1-2 tblsp brown sugar
2 med onions, chopped fairly finely 1 tblsp balsamic vinegar
2 small eggplant, diced salt and pepper to taste
2 cloves garlic, minced 1/c cup parmesan cheese, grated
2 med zucchini, diced 1 baguette sliced into 1/2 inch slices.1 large tomato
Saute onions til translucent then add eggplant. Cook til soft. Add garlic, zucchini and tomato. Add balsamic vinegar and salt and pepper. Toast bread lightly on one side under double broiler. Brush other side with basil pesto and put approx 1 tbsp on eggplant mixture and a sprinkle of parmesan cheese. Put under broiler til cheese melts.
2 c. broccoli florets 1/2 tsp black pepper
2 tsp olive oil 1-2 cloves garlic, minced
1 tsp sea salt 1 tsp lemon juice
Heat oven to 400 degrees. In large bowl toss broccoli, olive oil, sea salt, pepper, and garlic. Spread broccoli out in an even layer on baking sheet. Bake in oven til florets are tender enough to pierce the stems with a fork 15-20 minutes. Remove and transfer to a serving platter, Squeeze lemon juice liberally over the broccoli before serving. For an even tastier version sprinkle grated parmesan cheese over broccoli about 5 minutes before done til slightly melted, then continue as per recipe.
2 1/2 Tbs.peanut oil 1 Tbs. rice vinegar
1 1/2 Tbs. minced fresh ginger 1/2 tsp. Sriracha
1/2 Tbs. minced garlic 1 Tbs. Sesame oil
1/4 cup mirin 2 lbs. baby bok choy
1 1/2 Tbs. white miso quartered or halved lengthwise.
1 Tbs. fresh lime juice
Heat 1/2 Tbs of the peanut oil in a 12 in. skillet over med high heat until shimmering hot. Add the ginger and garlic, cook stirring until beginning to brown about 30 seconds. Whisk in the mirin, miso, lime juice, vinegar, and Sriracha, and cook until slightly thickened about 1 minute. Stir in the sesame, oil transfer to a heatproof bowl and keep warm.
Wipe out the skillet. Heat the remaining 2 Tbs of peanut oil over med. high heat until shimmering hot. Add the bok choy, toss gently and then cover and cook turning occasionally, until crisp tender and browned on some edges, 5-6 min. Transfer to a platter and drizzle with the dressing.
Recipe courtesy of Fine Cooking No. 127 Feb/Mar. 2014
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!
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 or zucchini is delicious sauteéd lightly in olive oil or butter. Add chopped fresh basil in the last few minutes to enhance the flavour.
1 lb of fresh spinach
2 tsp butter
1. Wash and pat dry fresh spinach leaves.
2. In a second skillet melt butter and add spinach leaves.
3. When spinach leaves are just wilted, add a small portion of the shallot sauce and toss.
8 oz Chablis
4 oz shallots
16 oz fresh cream
6 oz cream cheese
1. Add chopped shallots to Chablis in a heavy skillet or sauce pan.
2. Cook on med heat til shallots are translucent.
3. Add cream and cream cheese, mixing well.
4. Remove from heat and toss into spinach.
1-2 medium eggplants
2 tsp ground cumin
2 tsp ground coriander
1 tsp chili powder
Oil for frying
1/2 cup plain yogurt
1 tbsp chopped fresh mint
Cut the eggplant into 1/2 inch slices. Arrange in a single layer on a tray and cover well with salt. Allow to stand for 15 minutes, then rinse and pat dry thoroughly with paper towels.
Sift the flour and spices onto a plate. Dust the eggplant slices with flour mixture, shake off any excess. Heat oil in a heavy based pan. Cook the eggplant slices a few at a time for 2-3 minutes on each side until golden. Drain on a paper towel. Combine the yoghurt and mint. Serve with the warm eggplant.
1 lb. kale
2 tsp soy sauce
1 ¼ tsp sesame oil
1 ¼ tsp sesame seeds, toasted 2 cloves garlic, minced freshly ground black pepper to taste
2 tbsp chicken stock
1. Wash the kale.
2. Cut off stems.
3. Slice the leaves into strips.
4. In a wok, heat the oil. Saute for 10 seconds.
5. Add the stock.
6. Cover and steam for 3 minutes til kale wilts.
7. Add the soy sauce with sesame seeds and fresh pepper.