May Recipe Cards
Couscous Salad with Broiled Red Peppers, Tomatoes, and Feta Cheese Serves 6-8
Ingredients 6 ounces’ couscous 2 red pepper- cut in half longways 6 tbl olive oil 2 garlic cloves, finely chopped 1 medium eggplant, cubed 2 zucchinis, cubed 1 bunch of scallions, sliced Large handful of chopped cilantro ½ cup of chopped mint leaves 3 tbl. lemon juice 6 ounces’ feta cheese, crumbled cups
Instructions 1. 2. 3. 4. 5. 6. 7.
Cut red peppers in half longways Finely chop 2 cloves of garlic Cube one eggplant Cube 2 zucchinis Slice one bunch of scallions Chop mint leaves Place the couscous in a bowl and pour just enough boiling water over it to cover it. When the water has been absorbed and the couscous is soft, fluff it with a fork. 8. Broil the red peppers and tomatoes, cut side down, until blackened, then remove from the heat and let cool a little. 9. Peel the red peppers, remove the seeds and cut into cubes. 10. Peel and see the tomatoes, and cut into cubes. 11. Meanwhile heat half the oil in a large pan. When hot, add the garlic and sauté until golden. Add the eggplant and zucchini and fry until soft. 12. Combine all the ingredients except the feta in a large bowl and then sprinkle the feta over the top. 13. Serve the couscous warm or chilled from the fridge.
Ginger, Sesame and Almond Broccoli Serves 4 Ingredients 1 large head broccoli, cut into florets 2 tbl ghee ¼ cup slivered almonds Zest of 1 lemon 2 tbl. Fresh ginger, grated 1 ½ tbsp. toasted sesame oil 1 tsp. fish sauce ½ tsp. chili pepper flakes ½ tsp Himalayan salt ½ tsp freshly cracked black pepper
Instructions 1. Place the broccoli in a steam basket and steam it over salted boiling water until it runs vibrant green, about 2-3 minutes. 2. Immediately plunge the broccoli in icy cold water and move it around delicately until it completely chilled. 3. Transfer the cold broccoli to a colander and let it drain until its dry. 4. Melt the ghee in a large skillet set over medium heat, add almonds and sesame seeds and cook until golden and fragrant, about 1 minutes. 5. Lower heat to medium-low add broccoli, lemon zest, ginger, sesame oil, fish sauce, pepper and continue cooking until heated through, about 3-5 minutes.
Grilled Chicken, Ginger and Turmeric Pad Thai Ingredients 9 oz. pad Thai rice noodles ¾ lbs. boneless chicken thigh 1 ½ tbl. reduced sodium soy sauce 4 cloves garlic, minced 1 tsp grated ginger 1 tsp turmeric 4 green onions, sliced 1 egg 2-3 cups bean sprouts 1/3 cup dry roasted unsalted peanuts or cashews, ground or roughly chopped with a knife 1 fresh lime, sliced into wedges 2 tbl. vegetable oil
Pad Thai Sauce 1 tbl lime juice 3-4 tbl brown sugar 2 tbl fish sauce 1 tbl reduced sodium soy sauce 1/8 tsp white pepper
Instructions 1. Place prepared chicken in a bowl and toss with 1 ½ tbl soy sauce. Set aside 2. Combine pad Thai sauce ingredients together in a cup, stirring well to dissolve sugar. Not that this sauce needs to taste sweet first, followed by sore than salty to create a good pad Thai. Set aside. 3. Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak approximately 6 minutes, or until soft enough to bend easily, but still firm. 4. Drain and rinse the noodles briefly with cold water to keep from sticking. Set aside 5. Heat the wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chili, ginger, turmeric, and half of green onion reserving remaining for later Stir-fry 1 minute to release the fragrance. 6. Add the chicken and stir-fry 3-4 minutes, or until cooked. If pan becomes dry, add 1-2 tsp of the pad Thai sauce, just enough to keep ingredients frying nicely.
7. Add prepared noodles plus 3-4 tsp of the pad Thai sauce. Using two utensils, lift and turn noodles to stir-fry and combine with other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all sauce has been added and the noodles are chewy-delicious and a little bit sticky. When sauce has been absorbed and noodles are cooked, fold in the bean sprouts. 8. Remove from heat and taste-taste, adding more fish sauce until desired taste is achieve. Portion onto individual plates and add a lime wedge on the side. Before eating, top with remaining green onion and squeeze over the lime wedge, then finish with a generous sprinkling of chopped/ground nuts.
Ingredients 6 ounces’ couscous 2 red pepper- cut in half longways 6 tbl olive oil 2 garlic cloves, finely chopped 1 medium eggplant, cubed 2 zucchinis, cubed 1 bunch of scallions, sliced Large handful of chopped cilantro ½ cup of chopped mint leaves 3 tbl. lemon juice 6 ounces’ feta cheese, crumbled cups
Instructions 1. 2. 3. 4. 5. 6. 7.
Cut red peppers in half longways Finely chop 2 cloves of garlic Cube one eggplant Cube 2 zucchinis Slice one bunch of scallions Chop mint leaves Place the couscous in a bowl and pour just enough boiling water over it to cover it. When the water has been absorbed and the couscous is soft, fluff it with a fork. 8. Broil the red peppers and tomatoes, cut side down, until blackened, then remove from the heat and let cool a little. 9. Peel the red peppers, remove the seeds and cut into cubes. 10. Peel and see the tomatoes, and cut into cubes. 11. Meanwhile heat half the oil in a large pan. When hot, add the garlic and sauté until golden. Add the eggplant and zucchini and fry until soft. 12. Combine all the ingredients except the feta in a large bowl and then sprinkle the feta over the top. 13. Serve the couscous warm or chilled from the fridge.
Ginger, Sesame and Almond Broccoli Serves 4 Ingredients 1 large head broccoli, cut into florets 2 tbl ghee ¼ cup slivered almonds Zest of 1 lemon 2 tbl. Fresh ginger, grated 1 ½ tbsp. toasted sesame oil 1 tsp. fish sauce ½ tsp. chili pepper flakes ½ tsp Himalayan salt ½ tsp freshly cracked black pepper
Instructions 1. Place the broccoli in a steam basket and steam it over salted boiling water until it runs vibrant green, about 2-3 minutes. 2. Immediately plunge the broccoli in icy cold water and move it around delicately until it completely chilled. 3. Transfer the cold broccoli to a colander and let it drain until its dry. 4. Melt the ghee in a large skillet set over medium heat, add almonds and sesame seeds and cook until golden and fragrant, about 1 minutes. 5. Lower heat to medium-low add broccoli, lemon zest, ginger, sesame oil, fish sauce, pepper and continue cooking until heated through, about 3-5 minutes.
Grilled Chicken, Ginger and Turmeric Pad Thai Ingredients 9 oz. pad Thai rice noodles ¾ lbs. boneless chicken thigh 1 ½ tbl. reduced sodium soy sauce 4 cloves garlic, minced 1 tsp grated ginger 1 tsp turmeric 4 green onions, sliced 1 egg 2-3 cups bean sprouts 1/3 cup dry roasted unsalted peanuts or cashews, ground or roughly chopped with a knife 1 fresh lime, sliced into wedges 2 tbl. vegetable oil
Pad Thai Sauce 1 tbl lime juice 3-4 tbl brown sugar 2 tbl fish sauce 1 tbl reduced sodium soy sauce 1/8 tsp white pepper
Instructions 1. Place prepared chicken in a bowl and toss with 1 ½ tbl soy sauce. Set aside 2. Combine pad Thai sauce ingredients together in a cup, stirring well to dissolve sugar. Not that this sauce needs to taste sweet first, followed by sore than salty to create a good pad Thai. Set aside. 3. Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak approximately 6 minutes, or until soft enough to bend easily, but still firm. 4. Drain and rinse the noodles briefly with cold water to keep from sticking. Set aside 5. Heat the wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chili, ginger, turmeric, and half of green onion reserving remaining for later Stir-fry 1 minute to release the fragrance. 6. Add the chicken and stir-fry 3-4 minutes, or until cooked. If pan becomes dry, add 1-2 tsp of the pad Thai sauce, just enough to keep ingredients frying nicely.
7. Add prepared noodles plus 3-4 tsp of the pad Thai sauce. Using two utensils, lift and turn noodles to stir-fry and combine with other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all sauce has been added and the noodles are chewy-delicious and a little bit sticky. When sauce has been absorbed and noodles are cooked, fold in the bean sprouts. 8. Remove from heat and taste-taste, adding more fish sauce until desired taste is achieve. Portion onto individual plates and add a lime wedge on the side. Before eating, top with remaining green onion and squeeze over the lime wedge, then finish with a generous sprinkling of chopped/ground nuts.
