A classic crumble with delicious fresh strawberries and rhubarb. Sweet with a hint of sourness. Serves:6-8
Prep Time: 10 min
Cooking Time: 25-30 min
Total: 35-40 min
2 cups strawberries, hulled and sliced 1 cup rhubarb, sliced into pieces 1 tbsp. white sugar 2/3 cup rolled oats (not quick oats) 1/2 cup brown sugar, not packed 1/2 cup whole wheat flour 2-3 tbsp. ground flax seed 1 tsp. cinnamon 1/4 tsp. ground ginger dash of ground nutmeg 4-5 tbsp. margarine or butter (or more if necessary) salt
Combine strawberries and rhubarb in a glass baking dish. Sprinkle with white sugar and mix well. Distribute fruit evenly across dish.
In a bowl, combine oats, brown sugar, flour, flax, spices and salt. Add margarine or butter. Using your hands, work the butter into the mixture to form a crumble.
Sprinkle crumble over fruit.
Bake in a preheated oven for 25-30 minutes. Let cool for 3-5 minutes before serving.
Serve up a stack of zucchini fritters for a pretty and delicious appetizer. Serves:9-10, 3" pancakes
Prep Time: 10 min
Cooking Time: 10 min
Total: 20 min
1 1/2 zucchinis, grated
1/2 cup whole wheat flour
1/4 grated Parmesan cheese or crumbled feta
1/2 tsp. nutmeg 1/2 tsp. oregano 1 glove garlic, pressed 1/4 cup fresh parsley, chopped 1/4 onion, chopped salt and pepper 1-2 tbsp. sunflower or olive oil, for frying Garnish
slices of brie cheese
sundried tomatoes (in oil)
finely chopped chives
Grate zucchini into a large bowl and squeeze to remove excess liquid. Add two, flour, Parmesan or feta, garlic, parsley, onion and season with spices. Mix until combined. The mixture should be quite moist, if not, add another egg. Mix well.
Heat a bit of oil in a frying pan over medium heat. Add a large spoonful of mixture and cook for 2 minutes on each side or until pancake is golden.
Keep pancakes warm while using remaining mixture.
Serve with a slice of brie, sundried tomatoes, and chives and a side salad.
Snap off the ends of the asparagus and discard. Cut asparagus into 1 inch pieces on the diagonal. Bring a pot of salted water to boil, then add the asparagus pieces. Cook for 1 minute or until asparagus is bright green and partially cooked.
Drain asparagus in a colander and rinse under cold water. Set aside.
In a small bowl, whisk together orange juice, sesame oil, soy sauce, orange zest, ginger, sugar, green onion and garlic. Adjust taste if necessary.
In a large bowl, combine asparagus, wild rice, parsley and sesame seeds.
Drizzle with dressing and toss salad until combined.
Add mixed greens to the bowl, or line a large platter with lettuce and spoon rice salad on top.
One of the most inspiring and fresh quinoa and pomegranate salads I've tried! Serves: 8 as a side dish, 5 as a main
Prep Time:20 min
Cooking Time:15 min
1 cup quinoa
2 cups water 2 1/2 tbsp. extra virgin olive oil 1 red or orange pepper, chopped 1 zucchini or 2-3 baby marrows, chopped arils of 1 pomegranate 2 stalks green onions or a bunch of fresh chives 1 bunch parsley, finely chopped 1/2 cup slivered almonds, toasted juice of 1 lemon 1/2 cup fresh mint, chopped salt and pepper
In a pot, add 1/2 tbsp. olive oil and quinoa. Heat on medium for about 2 minutes to lightly toast quinoa. Add water cover with a lid. Boil until liquid has evaporated and quinoa is cooked. Let cool for 4-5 minutes.
Transfer to a large bowl, add parsley, mint, zucchini, red peppers, pomegranate and green onion to quinoa. Mix together.
Add lemon juice and 1-2 tbsp. olive oil and season with salt and pepper to taste.
Serve at room temperature and garnish with slivered almond pieces.