Bok choi is typically used as a stirfry green, but it also makes a delightfully crunchy yet tender salad.
2 bunches bok choi
1/8 cup olive or sunflower oil
1 tsp. soy sauce
1 tsp. white wine vinegar
1 tsp. honey
Salt and Pepper to taste
Wash and thinly slice the bok choi. Combine the rest of the ingredients, then pour over bok choi. Stir, and enjoy!
We don't like raw zucchini, so it was with some hesitation that we created and tested this recipe. Perhaps because our expectations were low, it far exceeded them. We quite enjoyed this, and are looking forward to trying variations in the future.
2 medium zucchinis or patti-pan summer squash, julienned
3 medium ripe tomatoes, chopped
1/4 cup basil, chopped
1/4 cup red wine vinegar or white wine vinegar
1/4 cup olive oil
1/2 tsp. black pepper
1 clove garlic, minced (optional)
1/4 cup goat feta, crumbled (optional)
1/2 tsp. coarse salt
Fresh chives for garnish, chopped
Combine squash, tomatoes, and basil. In a separate bowl, combine vinegar, oil, pepper, and garlic. Pour dressing over vegetables. Top with coarse salt and feta cheese, and garnish with chopped chives.
3/4 cup whole wheat flour
1/3 cup baking cocoa
1/4 tsp. salt
1 cup grated zucchini
3/4 cup sugar
1/3 cup oil
1/2 tsp. vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup chopped nuts
Preheat oven to 350°F/180°C. Combine all ingredients and mix well. Pour into lightly greased 8x8" pan. Bake for 30 minutes, or until a toothpick inserted in the centre comes out clean.
A great recipe for both beet avoiders and beet lovers.
2 cups/ 500 ml beets (cooked, peeled and shredded)
1/2 cup/ 125 ml fresh parsley (chopped -- optional)
3 Tbsp / 45 ml olive (or other) oil
3 Tbsp / 45 ml lemon juice
2 Tbsp / 30 ml onion (chopped)
1 Tbsp / 15 ml sugar
1/2 tsp / 2.5 ml salt
pepper to taste
Mix all ingredients together and chill.Printable PDF version
6 cups beets, scrubbed or peeled, and cut in 1-inch pieces
2 Tbsp oil
1 tsp fresh thyme leaves
salt and pepper to taste
Mix all ingredients well. Pour into a casserole dish, and bake, uncovered, at 450°F for 75 minutes, stirring occasionally.
We haven't tried this with red beets, but we think they would be too strong-flavoured. The golden beets are simply delicious, though.
2 cups peeled, thinly sliced golden beets
1 Tbsp oil
1 onion, thinly sliced
1 Tbsp. fresh dill weed or thyme leaves
salt and pepper to taste
Heat oil in a frying pan. Add onion and beets, and sauté briefly. Cover and continue to cook over medium to high heat until beets begin to get tender and brown. Uncover and continue to brown beets, stirring frequently. When beets are tender and lightly browned, add dill or thyme, salt and pepper.
3 medium zucchinis
Olive oil (about 3 Tbsp)
Fresh ground black pepper
1 bunch fresh basil
Slice Zucchinis lengthwise
Coat with olive oil (I do this in a shallow baking dish)
Sprinkle with Salt and fresh ground pepper to taste
Grill on high heat until tender
Dress with chopped fresh Basil prior to serving
1 cup chopped seasonal vegetables (zucchini, carrots, beans, peas)
1/2 cup chopped fresh tomatoes
2 tbsp oil
2 cups cooked rice
2 tbsp Tamari
Heat oil in pan. Add chopped vegetables and cook briefly. Pull vegetables to one side of pan and add the eggs to the other side. As the eggs begin to solidify, break up the mass and mix with the vegetables. Add the rice and tamari and fry briefly. Serve with chopped fresh tomatoes and optional cilantro.
Fresh herbs (basil, oregano, chives, tarragon, etc.)
Red wine vinagre, white wine vinagre, or cider vinagre
Salt and pepper to taste
Finely chop herbs. Combine all ingredients in a bottle. Use somewhere between equal quantities of vinagre and oil, and twice as much vinagre as oil, to taste. Shake well before using.
This is a fair amount of work, but it's a great way to celebrate the bounty of summer—zucchinis, summer squash, tomatoes, peppers, herbs... The result is both elegant and delicious.
Vegetables for stuffing: large zucchinis or patty-pan squash, medium-to-large tomatoes, sweet peppers, or anything else that can be hollowed out
1 cup cooked rice
1 lb. ground beef
1 medium onion, chopped
2 large cloves garlic, minced
1/2 cup minced fresh basil
2 Tbsp. minced fresh parsley
1 tsp. minced fresh oregano
3 medium tomatoes, chopped
1 Tbsp. olive oil
salt and pepper
Vegetables: Cut zucchinis in half lengthwise, and scoop out the seeds. Cut a hole in the stem end of patty-pan squash, and hollow out the seeds. Cut a hole in the top of each tomato, and hollow out the seeds and interior flesh, being careful not to cut into the outer wall. Cut out the stems of peppers, and clean out the white parts.
Sauce: In a casserole dish (or casserole dishes) large enough to hold your stuffed vegetables, combine the chopped tomatoes with the olive oil, and about 1/4 of the onion, garlic, and herbs. Sprinkle with a little salt and black pepper. Mix well.
Filling: Sauté remaining onions and garlic in a bit of oil. Add ground beef, and fry until beef is mostly cooked. Add rice and herbs, and continue to fry until rice is hot and beef is fully cooked. Remove from heat and add eggs.
Putting it all together: Fill the vegetables with the filling. Fill the zucchini halves heaping-full, and fill all others just to the top. Place vegetables in the casserole dish(es) with sauce. Bake at 350°F until vegetables are tender, approximately 45 minutes for zucchinis, and 15 minutes for tomatoes. With tomatoes, feel free to omit the sauce, and simply put a little olive oil in the bottom of the dish with them.