Roasted Garlic Lemon Broccoli

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.

Baby Bok Choy with miso ginger dressing

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


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!

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.

Fresh Spinach in Shallot Sauce

Fresh Spinach
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.

Shallot Sauce
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.

Spicy Eggplant Slices

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.

Sesame Kale

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.


Roasted Onions and Potatoes

2 lbs potatoes, scrubbed and cut into wedges
envelope onion soup mix
2 onions, cut into chunks
1 tsp dried thyme,
1/3 cup olive oil
1 tsp dried oregano,
¼ cup butter, melted
1 tsp dried marjoram

Heat oven to 450 F. Combine all ingredients in large roasting pan. Toss well. Bake until potatoes are crisp and golden brown, stirring occasionally, about 1 hour 10 minutes. Season potatoes to taste with salt and pepper.

Serves 8

Roasted Red Potatoes

Prep time: 5 mins | Total time: 35 mins | Serves: 4

1.5 lbs Baby Red Potatoes, quartered
2 tsp Olive oil
2 tbsp Corasely chopped fresh rosemary*
Coarse salt & freshly ground pepper

Preheat oven to 425. Toss potatoes, oil & rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

* You can use fresh thyme instead of rosemary.