hile onion cooks, cut tomatoes and mushrooms into large dice. Cut
ize saucepan. Add the winter squash and continue cooking for 10 to
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
he garlic, herbs, saffron and flour and stir-fry for 2 minutes
bacon into thick slices and into 2 inch lengths. Brown
Combine breadcrumbs, Parmesan cheese, parsley and lemon peel in a shallow
ced Onion, bell pepper, and garlic and cook 3-4 minutes.
sired doneness. Remove from pan and keep warm.
Lower heat
re soft.
Add parsley and basil, and cook until the parsley
Cut
tops
off
tomatoes.
Gently
scoop
out pulp from centers,
leaving
a 1/4-inch thick shell.
(Pulp can be saved for later
use in soups and stews.) Turn shells upside down to drain. Sprinkle
shells
with
salt;
set aside.
In a mixing bowl, cream cottage cheese and cream cheese together.
Stir in apple,
orange, nuts and 1/4 teaspoon salt. Stuff tomatoes 1/3 to
1/2 cup full. Garnish
with
orange
sections
and
nuts. Chill.
(This recipe is unusual but good.)
nough water to cover; salt and pepper the water; remove from
Place fresh spinach in large salad bowl.
Sprinkle pine nuts and raisins.
Toss with balsamic vinegar (just enough to lightly coat leaves).
Place chunks of goat cheese on top, then cracked pepper.
Can be made on individual plates or in large bowl.
Serve as first course with Italian bread or along with soups and stews.
il, transfer to prepared pan and roast for 10 mins, or
quash with 1 tbsp oil and sugar and season to taste. Transfer
Core tomatoes, then freeze in freezer bags (don't bother peeling them).
To use frozen tomatoes, plunge into simmering sauces or soups; burst skins will float to the surface making them easy to remove.
Oil a medium saucepan and place over medium heat. Cook curry paste, stirring, until fragrant.
Add soup, coconut milk and stock to pan. Bring to a boil. Add chicken and stir until cooked through. Stir in onions and chopped cilantro.
Lay piecrust in pan and trim. Spread thin layer of
Boil water in a saucepan.
Add in winter melon cubes and simmer for 25 minutes or till winter melon cubes are soft (transparent looking).
Add soy sauce, salt and rice wine to taste.
Remove and serve.
tsp salt and 1/2 tsp pepper
Place the parsnip, carrot, celery root, onion, bacon and bay leaf in a saucepan and cover with 2 cups water. Bring to a boil and simmer for 25-30 mins.
Add the potatoes and mushrooms and simmer 15-20 mins, until tender.
Remove the bacon and bay leaf from the soup. Finely slice the bacon and saute in a frying pan for 4-6 min, until crisp. Blend the soup using an immersion blender until smooth. Stir in the cream and season. Divide the soup between 4 bowls and garnish with bacon and chives. Serve.