VEGETABLE SALAD:
1 lg Zucchini
1 lg Yellow squash
1 Red pepper
1 Yellow pepper
1 lg Tomato
1 Red onion
All the above sliced
1/4 inch thick
1 Fennel bulb; cut in half,
-chopped
1 garlic clove, minced
1 pn Cayenne pepper
1 pn Cumin
1 pn Ground coriander
Salt and pepper
COUSCOUS:
2 c Couscous; cooked
1 bn Chopped fresh mint
1 Lime; juice of
Salt and pepper to taste
VINAIGRETTE:
1 ts Nicoise olives; finely
Chopped
2 oz Balsamic vinegar
2 oz Extra-virgin olive oil
Salt and pepper
Grill the vegetables until tender. Remove skin of pepper after
grilling and cut in half. Remove seeds and dice into large cubes.
Dice other vegetables and mix all ingredients for salad. In a
separate bowl mix couscous, mint, lime, salt and pepper. In a third
bowl mix vinegar, olives, salt and pepper. Whisk in olive oil. In a
picnic salad bowl arrange vegetables, couscous and vinaigrette until
everything is utilized. Decorate with mint leaves.
Recipe by Chef David Ruggerio, Le Chantilly Restaurant
Source; RECIPE FOR HEALTH SHOW
Posted by: Gail Shermeyer
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Braised Squash with Moroccan Spices
Categories: Moroccan, Vegetables, Chicken, Fruit
Yield: 6 Servings
1 Kabocha winter squash,
2 1/2 Pounds
1/2 c Golden raisins
4 Shallot; peeled, quartered
4 Whole cardamom pods
3/4 ts Ground cumin
2 ts Dried savory
1/2 c Dried apricots
1/2 c Pitted prunes
1/2 c Chicken stock
1/4 c Orange juice
Salt and pepper
1 tb Lemon juice
2 ts Lemon zest
1 ts Lightly toasted almonds
2 ts Fresh mint leaves;
-roughly chopped
Olive oil spray
Cut the squash in half lengthwise. Remove the seeds and fibers, and
peel. Cut into 1 inch pieces. Place the raisins in a bowl of warm
water. Heat oven to 375. Spray a 10 inch ovenproof pan with
cooking spray. Add the shallots, and cook over medium high heat until
soft and beginning to brown. Add cardamom, cumin, savory, and squash,
and stir well. Cover, and cook over medium low heat until the squash
begin to color. Add the apricots, prunes, raisins, stock and
orange juice. Season to taste with salt and pepper. Cover, bring to a
boil. Transfer to the oven, cook until liquid has absorbed and squash
is tender, 20 to 30 minutes. Make sure the liquid does not evaporate
so quickly that the squash burns. Transfer to serving dish and add
the lemon juice and half the zest, and stir to combine. To serve
sprinkle with zest and almonds and mint.
Recipe by: Martha Stewart
From: Jennifer Blanton
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Cheers
Jim
... We live in a world where some people put ketchup on well done steaks
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