Week9 Book

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Table o Contents

I Apple 3

II Art choke 5

III Arugula 7

IV Asparagus 9

V Avocado 11

VI Blackberry 13

VII Blueberry 15

VIII Broccoli 17

IX Cantelope 19

X Carrot 21XI Cauli ower 23

XII Cherries 25

XIII Cabbage 27

XIV Kale 29XV Kiwi 31

XVI Mango 33

XVII Mushrooms 35

XVIII Orange 37

XIX Papaya 39

XX PINEAPPLE 41

XXI Plum 43

XXII Pomelo 45

XXIII Pom... 47

XXIV Raspberry 49XXV Squash 51

XXVI Strawberry 53

XXVII Sweet Potato 55

XXVIII Tomato 57XXIX Watermelon 59

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33 OF THE HEALTHIEST FOODS ON EARTH SI 520

2

Yield: 2 servings

1 sheet (9 1/2 x 10-inch) pu ff pastry (sold in

grocery freezer sec t ons or make your own pu ff

pastry)

1 egg beaten with 1 tablespoon milk

1 tablespoon bu er

2 Fuji apples, peeled, cored and cut into 1/4-in

thick slices

2 teaspoons sugar1/2 teaspoon ground cinnamon

3 tablespoons seedless raspberry jam

1 eight ounce container lowfat vanilla yogurt

1/4 cup water

Confec t oners sugar

APPLERASPBERRY

CRISPby Washington Apple Commision

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IAPPLE

On oured surface, roll pu ff pastry into 14 x 10-

inch rectangle. Cut pastry into two 7 x 10-inch

pieces. Using a ruler to guide pastry wheel, cut

each half into 22 seven-inch long strips about

1/4-inch wide.

To make la ce heart, lay 11 pastry strips, 1/8-

inch apart and parallel, across an ungreased

baking sheet. One by one, weave 11 more strips

through parallel strips to create la ce square.

Cut out center of la ce with a 4 or 5-inch heart-shaped cookie cu er or stencil and discard

trimmings. Refrigerate heart 10 minutes.

Heat oven to 400 deg. F. Brush hearts with egg

mixture and bake 15 minutes or un t l golden

brown. In skillet, melt bu er and add apple

slices, sugar and cinnamon. Cover and cook,

st rring occasionally, for 20 minutes or un t l

tender. S t r in one tablespoon of jam.

To serve, blend yogurt and water. Divide mixture

between two large serving plates. Mound apple

slices in center. Dip edges of each heart into

confec t oners sugar and place atop apples.

To make heart-shaped designs in the sauce, heat

remaining jam in microwave for thirty seconds.

Drop dots of jam onto sauce. Drag a toothpick

t p through center of each dot to make heart.

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4

1/2 lemon

6 cups water

4 springs fresh parsley

1 bay leaf

5 whole black peppercorns

1 teaspoon dried thyme

2 large ar t chokes

for the Yogurt Mustard:

1/2 cup plain nonfat yogurt

1 teaspoon Dijon-Stlye mustrard1/8 teaspoon lemon pepper

1 teaspoon red wine vinegar

2 tabel spoons minced shallot

ARTICHOKESWITH YOGURT

by Hanna Jung

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IIARTICHOKE

Put the lemon, water, parsley, bay leaf,

peppercorns, and thyme in a large pot. Bring to

a boil over high heat. While the water is boiling,

prepare the ar t chokes Slice 1/4 inch o ff the top

of each ar t choke. Cut the stems o ff each, ush

with the base, and clip the sharp point at the

t p of each leaf with scissors. Put the ar t chokes

into the boiling water, cover, and cook un t l the

leaves can be pulled from the stem easily, 40 to

50 minutes.

In the mean t me, combine yogurt, Digion

mustard, lemon pepper,wine vinegar, and

shallotsin a blender and mix at high speed un t l

smooth. Transfer the dressing to a small serving

bowl and place it in the center of a large pla er.

When the ar t chokes are done, slice them in half

ver t cally and remove the fuzzy inner chokes.

Arrange the ar t choke halves cut side down

around the yogurt mustard on the pla er.

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2 tablespoons olive oil

2 cloves garlic, minced

1 (14.5 ounce) can diced tomatoes

3 tablespoons white wine

1 teaspoon dried sage

1 teaspoon dried thyme

1 (15 ounce) can cannellini beans,

drained and rinsed

2 tablespoons chopped resh basil

salt and pepper to taste3 cups arugula

1/4 cup shaved Parmesan cheese (optional)

ARUGULASALAD

by anonymous

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IIIARUGULA

1. Heat the olive oil in a large skillet

over medium heat; cook the garlic in the

hot oil about 1 minute. Add the tomatoes,

wine, sage, and thyme; increase the heat to

medium-high and simmer 2 to 3 minutes.

St r in the cannellini beans and basil. Season

with salt and pepper. Con t nue cooking un t l

beans are heated through, 3 to 4 minutes.

2. Arrange the arugula on a serving pla er.

Spoon the bean mixture over the arugula.

Top with the shaved Parmesan cheese if

desired.

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1/2 lb prosciutto, sliced

1/2 package (8 ounces) Neu chtel cheese,

so tened

12 spears resh asparagus, trimmed

PROSCIUTTOWRAPPED

ASPARAGUSby Trish via Allrecipes.com

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IVASPARAGUS

Preheat oven to 450 degrees Fahrenheit (230

degrees Celcious). Spread prosciu o slices with

Neufchatel cheese. Wrap slices around 2 or 3

asparagus spears. Arrange wrapped spears in a

single layer on a medium baking sheet. Bake 15

minutes in the preheated oven, un t l asparagus

is tender.

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2 ripe avocados, quartered

1/4 cup chopped green onion

2 tablespoons fresh orange or pineapple juice

1 tablespoon chopped fresh cilantro

1/2 to 1 teaspoon salt

1/4 teaspoon ground red pepper

1/4 teaspoon ground black pepper

1/8 teaspoon ground cumin

3 cups chicken broth, chilled1 (8-ounce) container fat-free plain yogurt

Garnishes: cooked shrimp, avocado slices

AVOCADOSOUP

by Chuanqi Li

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VAVOCADO

Heat the chicken broth un t l hot, not boiling. Set

aside.

Peel the avocado and remove the seed. Cut into

several pieces, place in the food processor or

blender, and pure. Turn o ff the blender and

pour in the whipping cream, followed by the hot

chicken broth, cumin, salt, white pepper, sherry

and lemon juice. Pulse a few t mes, just un t l

mixture is blended. Taste and add more salt andpepper, if desired.

Serve immediately, or chill for at least two hours

and serve.

Note: Haas avocados are the ones with the

bumpy skin. As they ripen, they go from dark

green to purplish-black. This is only my opinion,

but if I cannot nd Haas avocados, I dont make

this or any other avocado recipe un t l I can nd

them.

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BLACKBERRYMOUSSEby Julee Rosso

Sheila Lukins

1 tablespoon unfavored gelatin

2 tablespoons cold water

Juice and grated zest o 1 orange

2 pints blackberries, or 2 bags (10 ounces each)

rozen berries without sugar; reserve 8 to 10

whole berries or garnish

2 egg yolks

1/2 cup sugar

2 tablespoons Cointreau

2 cups heavy cream2 kiwis, peeled and sliced, or garnish (optional)

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VIBLACKBERRY

1. Soak the gela t n in the cold water in a

saucepan for 5 minutes. Add the orange juice,

grated orange zest, and berries, and bring just

to a boil, s t rring. Cool to room temperature.

2. Beat the egg yolks and sugar in a bowl un t l

pale yellow. Add the Cointreau and beat for

another minute.

3. Put the egg yolk mixture in the top of a

double boiler over simmering water. S t r un t l

slightly thickened and hot to the touch. Cool toroom temperature.

4. Add the egg yolk mixture to the blackberry

mixture and s t r un t l well blended. Whip the

heavy cream to so f peaks and fold gently into

the blackberry and egg yolk mixture. Divide

among serving dishes and chill un t l ready to

serve.

5. Garnish with a few slices of kiwi and a whole

berry, or with the berries alone.

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1/2 cup bu er

2 cups unsi f ed our

1 cup sugar

2 large eggs

1/2 cup milk

2 teaspoons baking powder

1/2 teaspoon salt

2 1/2 cups large fresh blueberries

1 1/2 teaspoons vanilla extract

2 tablespoons sugar (for top of mu ffins)

BLUEBERRYMUFFIN

by CM

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VIIBLUEBERRY

Preheat oven to 375F. In a large mixing bowl,

cream together bu er and sugar un t l light and

uff y; add eggs, one at a t me, bea t ng a f er

each addi t on. In a second bowl, combine all dry

ingredients. (You can use an electric mixer to

combine the dry ingredients thoroughly at this

point so that you wont need to overmix once

the wet and dry ingredients are combined.

Gradually add the dry ingredients to the

creamed bu er and sugar mixture along withthe milk and vanilla. Op t onally, mash 1/2 cup

of the blueberries, and s t r in by hand (this

will turn ba er a light shade of blue and add a

touch of blueberry avor, but this step may be

skipped, if you wish). Add the remaining whole

berries and s t r in gently by hand.

Spray a 12 mu ffin baking pan with Bakers Joy

(or other non-s t ck spray). Fill greased mu ffin

cups 3/4 full. Sprinkle sugar on top of unbaked

muffins (we like to use Turbinado sugar for

sprinkling the tops). Bake at 375F for 25-30

minutes. Cool in pan. Run a knife around the

edge of each mu ffin a f er several minutes to

free it from the pan and cool on wire racks.

Muffins may be brushed with melted bu er and

sprinkled with sugar, if desired.At our test kitchen, we some t mes sprinkle

blueberry mu ffin tops with cinnamon sugar

or ground hazelnuts or spread with lemon or

vanilla icing and top with thinly sliced almonds.

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2 tablespoons bu er

1 onion, chopped

1 stalk celery, chopped

3 cups chicken broth

8 cups broccoli orets

3 tablespoons bu er

3 tablespoons all-purpose our

2 cups milk

ground black pepper to taste

BROCCOLISOUP

by Eric Garcia

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VIIIBROCCOLI

Melt 2 tablespoons bu er in medium sized

stock pot, and saute onion and celery un t l

tender. Add broccoli and broth, cover and

simmer for 10 minutes.

Pour the soup into a blender, lling the pitcher

no more than halfway full. Hold down the lid

of the blender with a folded kitchen towel, and

carefully start the blender, using a few quick

pulses to get the soup moving before leaving iton to puree. Puree in batches un t l smooth and

pour into a clean pot. Alternately, you can use

a s t ck blender and puree the soup right in the

cooking pot.

In small saucepan, over medium-heat melt 3

tablespoons bu er, s t r in our and add milk.

St r un t l thick and bubbly, and add to soup.

Season with pepper and serve.

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CANTALOUPEBREADby Yiwei Ma

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IXCANTALOUPE

1 3/4 c. all-purpose our

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. soda

1/3 c. shortening

2/3 c. sugar

1 lg. egg

1 c. cantaloupe pulp

Dice small amount of cantaloupe into blender.

Set on grind just long enough to mash

cantaloupe into pulp do not over grind, will be

too soupy. Set aside.

Mix our, baking powder, salt and soda, si f ing

3 t mes.

In separate bowl, cream sugar and shortening

un t l light and uff y. Add egg and beat well. Add

cantaloupe pulp and mix. Add our mixture,1/2 cup at a t me, beat un t l smooth. A f er each

addi t on put into well-greased oured pans, 8

x 4 x 2 1/2 inch. Bake in moderate 350 degree

oven for 50 minutes. Serve with whipped cream

or plain.

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5 cups chicken stock or low-sodium broth

1 pound carrots, coarsely chopped

2 medium celery ribs, coarsely chopped

1 large onion, coarsely chopped

1 leek, white and tender green parts only,

coarsely chopped

1 small baking potato (6 ounces), peeled and

coarsely chopped

11/2 teaspoons ground cumin

1 teaspoon sweet paprika1/4 teaspoon cayenne pepper

1 cup low-fat bu ermilk or yogurt

Salt and freshly ground pepper

2 tablespoons coarsely chopped at-leaf parsley

In a large pot, combine the stock with the

SPICYCARROT

SOUP

by Andrew J. Powning

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XCARROT

carrots, celery, onion, leek, potato, cumin,

paprika and cayenne and bring to a boil. Cover

and simmer over low heat un t l the vegetables

are tender, about 15 minutes.

Working in batches, puree the soup in a blender

or food processor, then return to the pot. S t r in

the bu ermilk and season with salt and pepper.

Reheat gently. Ladle into bowls, sprinkle with

the parsley and serve.

NotesOne Serving: 115 calories, 1.0 gm total fat, 0.5

gm saturated fat, 18 gm carb.

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1 head o caulifower

2-3 cloves o garlic, peeled and coarsely

minced

Lemon juice ( rom 1/2 or a whole lemon)

Olive oil

Coarse salt and reshly ground black pepper

Parmesan cheese

ROASTEDCAULI-

FLOWER

h p://simplyrecipes.com/recipes/roasted_cauli ower/

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XICAULIFLOWER

1 Preheat oven to 400F. Cut cauli ower into

orets and put in a single layer in an oven-proof

baking dish. Toss in the garlic. Squeeze lemon

juice over cauli ower and drizzle each piece

with olive oil. Sprinkle with salt and pepper. If

the oven hasnt reached 400F yet, set aside

un t l it has.

2 Place casserole in the hot oven, uncovered, for

25-30 minutes, or un t l the top is lightly brown.Test with a fork for desired doneness. Fork t nes

should be able to easily pierce the cauli ower.

Remove from oven and sprinkle generously with

Parmesan cheese. Serve immediately.

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1 recipe pastry for a 9 inch double crust pie

4 tablespoons quick-cooking tapioca

1/8 teaspoon salt

1 cup white sugar

4 cups pi ed cherries

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

1 1/2 tablespoons bu er

CHERRY PIEby Ellio Manzon

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XIICHERRIES

Preheat oven to 400 degrees F (205 degrees

C). Place bo om crust in piepan. Set top crust

aside, covered.

In a large mixing bowl combine tapioca, salt,

sugar, cherries and extracts. Let stand 15

minutes. Turn out into bo om crust and dot

with bu er. Cover with top crust, ute edges

and cut vents in top. Place pie on a foil lined

cookie sheet --- in case of drips!

Bake for 50 minutes in the preheated oven, un t l

golden brown.

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1 medium green cabbage

3 large leeks

3 tablespoons butter

1/3 cup vegetable broth

1 teaspoon salt


CABBAGE &LEEKS

by Megan McGlynn

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XIIIGREEN CABBAGGE

Trim leeks and slice into 1 to 1 1/2-inch lenghs.

Cut the rounds into thin strips. Soak in cold

water to loosen any soil that may be adhering

to them, then rinse well. Cut the cabbage into

6 wedges; remove core pieces. Thinly slice the

cabbage wedges crosswise. Toss the drained

leeks with the cabbage. Heat bu er over

medium heat in a large skillet. Add leeks and

cabbage and saute for 8 minutes. Add broth,

salt, and pepper and simmer, covered, un t l thecabbage is cooked but s t ll somewhat crunchy.

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12 cups water

1 bunch kale, trimmed (about 4 ounces)

2 2/3 cups (1-inch) cubed Yukon gold or red

potato (about 1 pound)

3/4 teaspoon salt, divided

1 tablespoon olive oil

1 tablespoon butter or stick margarine

3 cups diced onion

2 tablespoons chopped resh sage

1/4 cup sliced green onions1/4 teaspoon reshly ground black pepper

Cooking spray

Sage sprigs (optional)

POTATOCAKESWITH

ONIONSAND KALE

by Michael Perry

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XIVKALE

Bring water to a boil in a Dutch oven; add kale.

Cover and cook over medium heat 5 minutes or

un t l tender. Remove kale with a slo ed spoon,

reserving cooking liquid. Chop kale and set

aside.

Add potato to reserved cooking liquid in pan;

bring to a boil. Reduce heat, and simmer 10

minutes or un t l tender. Drain; par t ally mash

potatoes. S t r in kale and 1/4 teaspoon salt.Preheat oven to 400.

Heat oil and bu er in a large nons t ck skillet

over medium-high heat. Add 1/2 teaspoon

salt, diced onion, and chopped sage. Cook 13

minutes or un t l browned. Combine potato

mixture, onion mixture, green onions, and

pepper. Remove from heat; cool slightly. Divide

potato mixture into 8 equal por t ons, shaping

each into a 1/2-inch-thick pa y. Place pa es on

a baking sheet coated with cooking spray. Bake

at 400 for 20 minutes.

Preheat broiler.

Broil pa es for 5 minutes or un t l browned.Garnish with sage sprigs, if desired.

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24 kiwis, peeled and mashed

3/4 cup pineapple juice

1/4 cup resh lemon juice

3 apples, unpeeled and halved

4 cups white sugar

KIWI JAM

by Dan Polant

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XVKIWI

In a large saucepan, combine 3 cups mashed

kiwi, pineapple juice, lemon juice and apples.

Bring to a boil and then add the sugar; s t r

to dissolve, reduce heat and simmer for 30

minutes.

Sterilize the jars and lids in boiling water for

at least 5 minutes. Pack the jam into the hot,

sterilized jars, lling the jars to within 1/4 inch

of the top. Run a knife or a thin spatula around

the insides of the jars a f er they have been lledto remove any air bubbles. Wipe the rims of the

jars with a moist paper towel to remove any

food residue. Top with lids, and screw on rings.

Place a rack in the bo om of a large stockpot

and ll halfway with water. Bring to a boil over

high heat, then carefully lower the jars into

the pot using a holder. Leave a 2 inch space

between the jars. Pour in more boiling water

if necessary un t l the water level is at least 1

inch above the tops of the jars. Bring the water

to a full boil, cover the pot, and process for 10

minutes.

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XVIMANGO

Prep Time:

5 Min

Cook Time:

50 Min

Ready In:

55 Min

Directions

1. Bring the brown rice and water to a boilin a saucepan. Stir the lime juice into the rice,

reduce the heat to medium-low, and cover;

simmer until the rice is tender and the liquid

has been absorbed, 45 to 50 minutes.

2. Stir the cilantro and mango into the

cooked rice to serve.

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1/2 teaspoon bu er

1/2 teaspoon olive oil

2 tablespoons nely chopped celery

2 tablespoons nely chopped shallots

2 tablespoons nely chopped carrot

Cooking spray

1 cup thinly sliced bu on mushrooms

2 cups thinly sliced shiitake mushroom

caps

1 (14-ounce) can fat-free, less-sodiumchicken broth

1 teaspoon dry sherry

1/2 teaspoon chopped fresh parsley

1/4 teaspoon chopped fresh tarragon


1/8 teaspoon salt

WILDMUSHROOM

SOUPby Ellie Schuhmann

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XVIIMUSHROOMS

Prepara t on

Heat bu er and oil in a large nons t ck skillet

over medium-high heat. Add celery, shallots,

and carrot; saut 3 minutes or un t l lightly

browned. Spoon vegetable mixture into a

medium bowl.

Coat pan with cooking spray. Add bu on

mushrooms; saut 3 minutes or un t l lightlybrowned. Add bu on mushrooms to vegetable

mixture. Coat pan with cooking spray. Add

shiitake mushrooms; saut 3 minutes or un t l

lightly browned. Add shiitake mushrooms to

vegetable mixture.

Combine vegetable mixture and broth in

a medium saucepan; bring to a boil over

medium heat. Cover, reduce heat, and simmer

30 minutes. S t r in sherry and remaining

ingredients. Simmer, uncovered, 5 minutes.

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10 oz o mandarin oranges, drained.

1 medium egg, slightly beaten.

1 cup o four.

cup o sugar.

cup o butter.

cup o milk.

1 teaspoon o baking powder.

teaspoon o salt.

teaspoon o allspice.

teaspoon o nutmeg.

ORANGEMUFFIN

OrangeRecipes.org

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XVIIIORANGE

Preheat your oven to 350F (175C).

Si t the four with all o the other dry

ingredients.

Add the butter.

Mix together the beaten egg and the milk,

then add to dry ingredients and mix until just

moistened.

Fold in the mandarin orange pieces.

Fill greased mu n tins about three-quarters

ull.Bake or 25 minutes.

Serve as desired. and serve.

As one of the healthies fruits in the world,

orange can:

Reduces levels of bad cholesterol

Lowers risk of cancers of the mouth, throat,

breast and stomach, and childhood leukemia

Pec t n suppresses appe t te

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33 of the Healthiest Foods on Earth SI 520

38

1 cup canned unsweetened coconut milk,

st rred

3/4 cup milk

3 Tablespoons sugar

2 Tablespoons quick-cooking tapioca

1/2 teaspoon vanilla extract

2 medium ripe papayas (about 1-1/2 pounds)

Fresh mint sprigs, for garnish

YIN YANGPAPAYA

by Nicole Routhier

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XIXPAPAYA

Combine the coconut milk, milk, sugar, and

tapioca in a medium-size saucepan, and bring

to a boil over high heat. Reduce the heat to

low and simmer, s t rring frequently, un t l the

tapioca is translucent and the mixture is slightly

thickened, about 5 minutes. Do not overcook;

the mixture will con t nue to set as it cools. S t r

in the vanilla extract.

Let the tapioca cool. Cover and refrigerate un t l

it is well chilled, at least 1 hour.Halve the papayas and remove the seeds. With

a spoon, scoop out the esh and place it in a

blender or food processor. Process the papaya

to a puree. (There should be about 2 cups of

puree.) Cover and refrigerate un t l well chilled,

at least 1 hour.

To serve, spoon the tapioca pudding into 1 side

of each soup bowl, then add the papaya puree

on the other side, forming a yin-yang pa ern.

Garnish with a mint sprig and serve at once.

Yield: 4 servings

Recipe Source: Nicole Routhiers Fruit Cookbook

by Nicole Routhier (Workman Publishing)

Reprinted with permission.

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Pineapple(ripe) - 1 no

(cut into small pieces)

Sugar - 300 gm

Coconut milk - 2 t ns

(or u can extract the milk from two grated

coconuts by taking 1st, 2nd and 3rd extracts)

Ghee - 25 gm

Raisins(Onakka munthiri) - 50 gm

Cashew nuts - 50 gm

Cumin(Jeerakam) powder - 1 tspDried ginger powder 1 tsp

Cardamom(Elakka) - 4 nos

(powdered)

Chowari - 50 gm

PINEAPPLEPAYASAM

by Maneka Nirmal

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XXPINEAPPLE

Method:

Boil the pineapple pieces in a thick bo om pan,

along with a li le water. When the pineapple is

done, add the ghee and fry it well.

Add sugar and fry. Make sure that there is no

crumbs or lumps. When it is nicely done, add

the third extract of the milk and boil it. Add the

second extract followed by the rst extract.

When the rst extract begins to boil, add the

washed chowari. When the chowari is cookedand payasam is nicely done, remove from ame.

Add the fried cashewnuts and raisins. Sprinkle

the powdered ingredients and mix well. Close

the pan with a lid to keep the yummy avor

Tips:

1) If u r using t nned coconut milk, avoid the

three steps of extract milk.

simply mix one cup water to the rst t n of

coconut milk and dilute it. Add this to the fried

pineapples. When it starts to boil, add the

second t n of coconut milk.

2) I normally add one cup water to one t n

coconut milk to dilute it. But u can use more or

less according to the thickness and quality of the milk.

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1 pound of black plums, pi ed

2 tablespoons of brandy

1 tablespoon of sugar

1/2 cup of sugar

4 eggs

1 cup of milk

3 tablespoons of bu er, melted

1/2 cup of our

1/4 teaspoon of salt

1/2 teaspoon of vanilla extract1/8 teaspoon of almond extract

Powdered sugar

PLUMCLAFOUTISby Abby Van Bremen

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XXIPLUM

Preheat your oven to 400F, making sure your

rack is in the middle. Bu er a 2-qt glass baking/

lasagna dish.

Cut each of the plums into eighths and toss

them with the brandy and sugar in a medium

bowl, le ng them sit for about 15 minutes

minutes at room temperature.

Using a slo ed spoon, toss the plums into the

baking dish, spreading them out evenly. Do not

rinse the bowl just yet!Pour the le f over juices into a blender, adding in

the eggs, milk, melted and cooled bu er, salt,

our, vanilla and almond extract, as well as the

sugar.

Blend brie y (just un t l all of the ingredients are

combined) and then pour over plums.

Bake for about 35 minutes, un t l the custard is

a light golden brown, pu ff ed, and set (check by

inser t ng a toothpick into the center and make

sure it comes out rela t vely clean).

Let the dish set for about 15 minutes--it will

shrink down and the custard will become

denser. Dust with powdered sugar and serve by

cu ng into brownie-sized squares.

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1/2 teaspoon salt

1/2 pound large or jumbo shrimp, deveined

1/4 pound boneless skinless chicken breast or

boneless pork chop, or to 1 cup matchs t ck-

cut gio

1 medium pomelo

1 carrot, peeled and cut into ne shreds

cup mint leaves, chopped

2 tablespoons chopped cilantro, leafy tops only

1/4 cup chopped unsalted, roasted peanuts1/3 cup crispy caramelized shallot

2 tablespoons sh sauce

1 1/2tablespoon fresh lime juice

1 tablespoon water

1 1/2 tablespoons sugar

1 generous teaspoon Vietnamese chile garlic

POMELOSALAD

by Andrea Nguyen

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XXIIPOMELO

sauce

Put the salt in a small saucepan and ll 2/3 with

water. Bring to a boil and then add the shrimp.

As soon as theyve curled up, remove them with

a slo ed spoon and set aside to cool. Return

the water to a boil and add the chicken or pork

chop. When bubbles form at the rim, turn o ff

the heat, cover and let sit for 20 minutes to

cook the esh. Remove and set aside to cool.(If youre using the Vietnamese sausage, skip

this step be cause its already cooked.) Cut the

shrimp in the diagonal into large pieces that

will blend well with the pomelo and other

ingredients. Hand shred the chicken or cut the

pork into julienne. Set aside. Cut o ff one end of

the pomelo to reveal its eshy pith. Then use

your ngers and knife to remove the pith so

that all thats remaining is the white covered

esh. Pry the pomelo open and split into two

parts. Then use a knife, scissors and your ngers

to peel away the skin from each segment

and remove the esh. Separate the esh into

bite size pieces and deposit in a bowl. For the

dressing, combine sh sauce, lime juice, water,

sugar and chile garlic sauce in a small bowl andst r to dissolve the sugar. Right before serving,

add the shrimp, chicken or pork, carrot, mint,

cilantro, peanuts and shallot to the pomelo.

Toss with your ngers or tongs to combine well.

Add the dressing and toss. Taste and adjust the

avors, as needed. Transfer to a plate, leaving

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1/4 cup minced onion

2 limes, juiced

2 serrano chile peppers, or to taste

salt to taste

4 ripe avocados, peeled and pi ed

1/4 cup chopped fresh cilantro

1/4 cup pomegranate seeds, divided

1 sprig cilantro for garnish

POMGUAC

by Amanda Viscon t

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XXIIIPOM...

Combine the onion with the juice of 2 limes in a

small bowl; allow the onion to soak in the lime

juice for 2 hours.

Strain through a ne-mesh sieve and discard the

lime juice. Set the onions aside.

Grind the serrano chile peppers, the juice of

2 limes, and salt together in a food processor

un t l smooth; add the avocado and con t nueprocessing un t l creamy and smooth.

Transfer the mixture into a small serving bowl;

fold the soaked onions, chopped cilantro, and

about half the pomegranate seeds into the

avocado mixture.

Top with the remaining pomegranate seeds and

garnish with the cilantro sprig to serve.

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XXIVRASPBERRY

1 1/2 cups white sugar

1 tablespoon water

3 cups fresh raspberries

6 slices white bread

1 cup whipped cream

In a saucepan over medium heat, combine the

sugar, water, and raspberries. Cook, s t rring

carefully so as not to damage the berries, un t lthe mixture is hot, and the sugar is dissolved.

Set aside to cool slightly.

Line a 1 quart bowl with 5 slices of bread. Pour

the raspberry mixture over the bread, and place

the last slice of bread on top. Cover the bowl

loosely with plas t c wrap. Place a weight on

top of the bowl (canned goods work well), and

refrigerate overnight.

The next day, remove plas t c wrap, and invert

onto a plate. Serve chilled, with whipped cream

on the side.

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Ingredients

1 tablespoon olive oil

1 (1 1/2 to 2-pound) butternut squash,

peeled, seeded, and cut into 1-inch cubes

Salt and reshly ground black pepper

1/2 cup water

3 amaretti cookies , crumbled

1/4 cup butter

1/4 cup all-purpose four

3 1/2 cups whole milk Pinch nutmeg

3/4 cup (lightly packed) resh basil leaves

12 no-boil lasagna noodles

2 1/2 cups shredded whole-milk mozzarella

cheese

1/3 cup grated Parmesan

BUTTERNUTSQUASH

LASAGNAby Andrea Nguyen

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Ingredients

12 ounces strawberries, hulled and cut into 1/4-

inch slices

Good-quality balsamic vinegar

1/2 lemon, juiced

Extra-virgin olive oil

Sea salt and freshly ground black pepper

Olive oil

A few sprigs fresh basil, leaves picked

9 ounces halloumi cheese, cut into 8 thin slicesA few sprigs fresh mint, leaves picked

A handful mixed salad leaves, washed and spun

dry

8 slices speck

STRAWBERRYSALAD

by Ellen Wilson

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XXVISTRAWBERRY

Direc t ons

Most people think of strawberries as something

theyd only eat for dessert, but they work so

well in salads. Especially when paired with

halloumi cheese, which I just love. It s a Cypriot

cheese made from goats or sheeps milk and

you can get it from all good supermarkets. Its

like a chewy feta but one you can cook with.

When fried or broiled it goes all crispy on the

outside and so f and slightly chewy on theinside. A brilliant thing to eat.

In a bowl, drizzle the sliced strawberries with a

good splash of balsamic vinegar, the lemon juice

and some extra-virgin olive oil. Season with salt

and pepper. This will draw out and avor the

lovely strawberry juices.

Preheat a large nons t ck frying pan to medium

hot and add a splash of olive oil. Press a basil

leaf onto each slice of halloumi. Place the slices,

leaf side down, in the frying pan and fry for a

minute. Turn over carefully and fry for another

minute un t l the halloumi is light golden and

crisp.

Get yourself 4 plates and place a couple of

pieces of the crispy halloumi on each. Put the

mint, the rest of the basil leaves and the saladleaves into the bowl with the strawberries

and toss together. Pile some of the strawberry

mixture in the middle of each plate and drape

the speck over the top. Finish with more salad

leaves. To serve, drizzle with balsamic vinegar

and extra-virgin olive oil.

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1 (9 inch) unbaked pie crust

2 cups cooked and mashed sweet potatoes

2 eggs

3/4 cup white sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 2/3 cups light cream

3 tablespoons bu er, so f ened2/3 cup packed brown sugar

2/3 cup chopped pecans

SWEETPOTATO

PECAN PIE

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XXVIISWEET

POTATO

1. Bake sweet potatoes un t l tender, peel

and mash. Make sure all lumps are removed,

straining if necessary.

2. Lightly beat eggs. Blend together eggs and

sweet potatoes. S t r in sugar, salt, cinnamon,

ginger, and cloves. Blend in cream. Pour into pie

shell.

3. Bake in preheated oven at 400 degrees F (205

degrees C) 45-55 minutes or un t l knife insertedhalfway between center and edge of pie comes

out clean. Cool completely on rack.

4. To make Caramelized Pecan Topping:

Combine bu er or margarine, brown sugar, and

pecans. Gently drop by spoonfuls over cooled

pie to cover top. Broil 5 inches below heat un t l

mixture begins to bubble, about 3 minutes.

Watch carefully, if cooked too long, top will turn

syrupy. Cool on rack.

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1 1/2 cup diced resh tomatoes

1 tbsp diced seeded resh jalapeno pepper

3 tbsp nely diced onion

2 tbsp nely chopped resh cilantro

1 tbsp Balsamic vinegar or resh lime juice

1 clove garlic, minced

1/4 tsp salt

FRESHTOMATO

SALSAby Elizabeth Hill

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XXVIIITOMATO

In medium bowl, combine all ingredients. Let

stand, covered, at room temperature for 30

minutes.

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2 cups cooked baby salad shrimp

2/3 cup mayonnaise

1 tablespoon resh snipped dill

12 4 inch seeded rounds o watermelon

about 1/2 inch thick

4 large cocktail shrimp

4 sprigs o dill

SHRIMP&

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XXIXWATERMELON

Instructions:Mix together the shrimp,mayonnaise and dill. Chilluntil ready to serve.

To serve, place a round o the watermelon on a servingplate and top with a thinlayer o the shrimp salad.

Top that with another roundo the watermelon and thenanother layer o the shrimpsalad.

Top that with anotherwatermelon round.Place a cocktail shrimp ontop with a sprig o dill.

Repeat to create 4Napoleons.

Servings:

Serves 4

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INDEX

Aallspice 36

almond extract 24, 42

arugula 6

asparagus 8

avocado 10, 46

B

baking powder 14, 19, 36

balsamic vinegar 52

basil 6, 52

blackberry 12

black pepper 10

black plums 42

blueberries 14

brandy 42

bu er 14, 26, 28, 42

bu on mushrooms 34

C

cabbage 26

cannellini beans 6

cantaloupe pulp 19

Cardamom 40

carrot 34, 44

Cashew nuts 40

cauli ower 22

celery 16

cherries 24

chicken 44

chicken broth 10

chile peppers 46

Chowari 40

cilantro 10, 32, 44, 46, 56

coconut 40

coconut milk 38

Coconut milk 40

cream 48, 49

cumin 10

Cumin 40

D

dill 58

E

egg 19, 36

eggs 14, 42

F sh sauce 44

our 14, 19, 42

G

garlic 22, 56

Ghee 40

ginger 40green onion 10, 28

H

halloumi 52

J

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jalapeno 56

K

kale 28

kiwis 12

L

leeks 26

lemon 52

Lemon juice 22

lime 46

lime juice 32, 44, 56

M

mandarin oranges 36

mango 32

margarine 28

mayonnaise 58

milk 14, 38, 40, 42

mint 38, 44, 52

N

Neufchtel cheese 8

nutmeg 36

O

olive oil 28

Olive oil 22

onion 16, 28, 46, 56

orang 10

P

papaya 38

peanuts 44

pecans 54

pie 24

Pineapple 40

pineapple juice 10

plain yogurt 10

pomegranate 46

pomelo 44

pork 44, 48, 49

potato 28

Powdered sugar 42

prosciu o 8

R

Raisins 40

red pepper 10

S

sage 28

salt 10, 14, 19, 22

shallot 44

shallots 34

shiitake mushroom 34

shortening 19

shrimp 10, 44, 58

soda 19

speck 52

strawberry 52

sugar 14, 19, 44

T

tapioca 24, 38

tarragon 34

tomato 56

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V

vanilla extract 14, 24, 38, 42

vegetable broth 26

W

watermelon 58

Y

yolk 12

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