Title: Baby Bok Choy Steamed with Orange Zest and Ginger
Yield: 2

Ingredients:

2 x baby bok choy 6 to-8-inches long
1 tbl orange zest julienne or grated
1/4 tsp ginger infused sesame oil
OR minced ginger to taste

Method:
Rinse the boy choy well. Cut in half lengthwise Place bok choy in a single layer on a rack in a steamer, cut side up. Sprinkle with the orange zest and put a portion of the ginger-oil on the heart of the vegetable. Cover and cook over for 6 to 8 minutes, or when fork tender. Serve with the zest.

Source: http://www.fooddownunder.com

Title: Baby Bok Choy Stir Fry
Yield: 4

Ingredients:

1 tbl grapeseed oil (15 ml)
1 clv garlic, coarsely chopped
1 tsp coarsely chopped ginger (5 ml)
12 x heads baby bok choy, washed, stem trimmed, cut in half
2 tbl tamari or soy sauce (30 ml)
2 tsp black sesame seeds (10 ml)

Method:
Heat grape seed oil in a wok or large saute pan until almost smoking. Add the garlic and ginger. Stir-fry over high heat for 30 seconds. Add the baby bok choy and tamari. Cover for 1 to 2 minutes to steam bok choy. Remove from heat, toss with sesame seeds and serve.

Baby bok choy is one of my favourite greens and I love to add it to any stir fry. In this recipe I let it go solo because it cooks up super fast! Serve this with some grilled chicken skewers tossed with a splash of mirim, sake and minced ginger.

Source: http://www.fooddownunder.com

Title: Beef with Ginger and Bok Choy
Yield: 1

Ingredients:

325 gm /12 oz Rump Steak
2 tbl Soy Sauce
3 tsp Cornflour (cornstarch) (divided use)
1 tbl Dry Sherry
1 tsp freshly grated Ginger
1 x Garlic Clove, crushed
180 ml /6fl.oz. Water
175 gm /6 oz Bok Choy or Cos Lettuce
2 tbl Vegetable Oil
1 med Onion, thickly sliced
1 tbl fresh Ginger, finely shredded

Method:
1. Cut beef into thin slices about 5 cm/2 inches long.
2. In a large mixing bowl, blend together 1 tablespoon of the soy sauce, 1 teaspoon of the cornflour, the sherry, grated ginger and garlic. Add the beef, mix well, cover and allow to stand for 30 minutes.
3. Meanwhile, combine the water, remaining cornflour and remaining soy sauce in a small bowl and set aside.
4. Separate the bok choy or lettuce into leaves, wash well under cold running water and dry on kitchen paper then cut the leaves crosswise into 2.5 cm/1 inch strips, removing the midribs.
5. Heat 1 tablespoon of the vegetable oil in a large frying pan or wok until very hot then add the beef and stir-fry 1 minute. Remove the meat from the pan and set aside.
6. Heat the remaining vegetable oil in the pan, add the onion and shredded ginger and stir-fry for 2 minutes.
7. Add the bok choy and stir-fry for a further 1 minute then add the beef and soy sauce mixture mixing well. Cook over a high heat, stirring constantly, until the sauce thickens. Serve immediately.

Source: http://www.fooddownunder.com

Title: Black Bean and Bok Choy Salad
Yield: 4

Ingredients:

2 can drained black beans - (15 oz ea)
4 x celery stalks diced
2 bn green onions, white parts only chopped
2 sm baby bok choy heads chopped
3 tbl red wine vinegar - (to 4 tbspns)
1/2 cup olive oil
2 tbl whole-seed mustard - (to 3 tbspns)
Salt to taste
Freshly-ground black pepper to taste

Method:
Mix beans, celery, onions and bok choy. Whisk together vinegar, oil and mustard and toss beans in dressing. Add salt and pepper to taste. Refrigerate at least 1 hour before serving. This recipe yields 4 servings.

Source: http://www.fooddownunder.com

Title: Cabbage and Bok Choy with Basil
Yield: 6 Servings

Ingredients:
1 bn basil, washed, dried, & stemmed.
4 tbl (1/2 stick A'can) unsalted Butter.
1 tbl Extra-virgin olive oil
2 lb Green cabbage, finely shredded.
1/2 lb Bok choy (Chinese, like silver beet), finely shredded.
Salt & fr.ground pepper.

Method:
Tightly roll the basil leaves lengthwise and with a sharp knife, slice thinly to create long, thin strips. In a saute pan, melt the butter with the olive oil over medium heat. Combine cabbage and bok choy and saute until just soft. Season with salt and pepper to taste. Stir in the basil. Toss until evenly mixed. Serve on a platter side by side with mashed potatoes. Good with pork fillet!

Source: http://www.fooddownunder.com

Title: Fresh and Creamy Broccoli-Cheese Soup
Yield: 4

Ingredients:
3/4 lb broccoli florets cut off and reserved, stems lightly peeled and chopped, woody end discarded
2 tbl olive oil
1 x onion chopped
1 x celery stalk with leaves chopped
1/2 x hot pepper - (to 1)
(jalapeno, cherry, or serrano)
4 cup vegetable (or chicken) stock
1 x potato peeled, diced
1/4 cup chopped parsley - (to 1/2 cup)
Salt to taste
Freshly-ground black pepper to taste

----------------- GARNISH ----------------
1 x brick of Cheddar cheese for grating

Method:
In a large saucepan, saute the onion, broccoli stems, celery, and hot pepper in the olive oil over low heat - sweating them until the onion is transparent. Pour in the stock and bring to a boil. Stir in potato and parsley, then reduce heat and simmer for about 20 minutes, until the vegetables are tender. Puree, solids first, in a blender - then return to the pot.

When you're 5 or so minutes away from serving, bring the pureed soup to a boil, stir in the reserved florets, and cook on medium heat for 3 to 4 minutes. Return the soup and florets to the blender and lightly pulse until the florets are nicely chunked and distributed throughout.

Ladle into soup bowls or flat soup plates and grate the cheese in long, thick strips over each serving. Serve immediately.

Serve hot to 4 people as a first course - to 2 people as a satisfying meal.

Comments: A light, bright, and incredibly fresh-tasting broccoli soup, thick with melting cheddar cheese. The secret is in the late addition of the tender florets.

Source: http://www.fooddownunder.com

Title: Fresh Broccoli Salad
Yield: 6 Servings

Ingredients:
1 bn fresh broccoli, cut in small pieces
2/3 cup Chopped green olives
1 sm Onion, chopped
4 x Hard-boiled eggs, chopped
1 cup Mayonnaise
1 tbl Lemon juice
1/2 tsp Sugar
Salt
Pepper
1 can (4-oz) sliced mushrooms or pieces and stems

Method:
Mix all ingredients together. Chill & serve.

Source: http://www.fooddownunder.com

Title: Addictive Cream of Broccoli Soup
Yield: 4 Servings

Ingredients:
2 x Fresh broccoli, (each about 3-in. bottom diameter)
1/2 lb Butter
2 x Cloves garlic, chopped, (up to 6)
1 tbl Chervil, (fresh/dried chopped)
1 tsp Salt
1 tsp White pepper
3 cup Milk, (full-cream milk)
1 med Egg yolk, beaten
1/4 cup Flour
1/8 tsp Cardamom
1/8 tsp Mace
1 cup Heavy cream, (whipping)
1/3 cup Gruyere cheese, (fresh, grate fine)
1/3 cup Parmesan cheese, (grate to powder)

Method:
1. Cut broccoli into bite-size pieces. Discard the hard stem pieces, but keep tender leaves and stem parts.
2. Steam the cut broccoli for about 5-8 minutes, until just bright green in color. Do not overcook.
3. In a 10-inch enameled (non-metal) skillet, heat 6 oz of butter until melted. Add chopped garlic and wait until butter is hot enough to cook in. Add steamed broccoli, then chervil to the skillet. Lightly salt the broccoli.
4. Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5-10 minutes or until the broccoli turns a darker green color and becomes very soft.
5. Mash the broccoli right in the skillet until no large pieces remain. Use a potato masher or a strong wooden spoon. Mash until there are no pieces remaining that are too big to fit in a soup spoon.
6. While broccoli is cooking, add beaten egg yolk to 2 cups of milk.
7. Put 3 Tbsp butter into a 2-3 quart saucepan. Use enamel or glass for best soup flavor. Metal pans will make this soup bitter. Melt butter and add flour. When the flour bubbles and starts to cook, add the egg/milk mixture into the saucepan. Add the cardamom, mace, and white pepper. Stir con- tents of saucepan constantly with wooden spoon until thick. Lower the cooking heat.
8. Empty the mashed broccoli mixture into the sau- cepan. Stir until well-mixed. Slowly stir in the remaining milk and the cream. As soon as the soup becomes hot enough to cook again, add the grated cheeses.
9. Turn the heat down lower and simmer for about 5 more minutes, stirring to allow the cheeses to melt and mix while the table is being set.

Serve immediately and retire quickly so as not to be trampled by those who smelled it cooking.

NOTES

This recipe may be doubled, halved or whatever without penalty. Vary the amount of milk added the second time to change the soup thickness to your own tastes. You also may use any fresh green vegetable as a substitute for the broccoli. Asparagus tips, artichoke hearts, and corn are especially nice. Cook them in the same way as you did the broccoli. Use any leftover butter on the hard French finger rolls.

Source: http://www.fooddownunder.com

Title: Almond Beef with Broccoli
Yield: 2 Servings

Ingredients:

1/3 lb Beef sirloin, cut into thin strips
1 tbl Soy sauce
3 tbl White wine
1/2 tsp Cornstarch
1/2 tsp Sugar
1/4 tsp Garlic powder
1/8 tsp Ground ginger
3/4 lb Fresh broccoli, cut in 2 inch lengths
Boiling water
4 tbl Vegetable oil
1/2 cup Blanched almonds, toasted

Method:
Combine beef, soy sauce, wine, cornstarch, sugar, garlic powder and ginger.

Marinate for 1/2 hour. Split each length of broccoli into 4 pieces. Drop into boiling water and boil for 2 minutes. Drain. Heat 2 Tablespoons of oil in wok or skillet, add broccoli and stir-fry for 2 minutes. Arrange broccoli in ring at edge of a serving plate. Add remaining 2 Tablespoons of oil to wok. Lift beef from marinade and stir-fry for 1 minute. Add marinade and cook, stirring until glazed. Pour into center of broccoli. Sprinkle almonds over all.

Yield: 2 servings.

Source: http://www.fooddownunder.com

Title: Angel Hair Pasta with Stir-Fried Broccoli
Yield: 8

Ingredients:

1 lb angel hair pasta
water
3 tbl olive oil
3 x cloves garlic, finely chopped
1 head broccoli, separated into flowerets
2 x red bell pepper, diced
2 cup heavy cream
1 cup parmesan cheese, grated
1/8 tsp nutmeg
salt and pepper, to taste
parmesan cheese, for serving

Method:
Cook the pasta in boiling, salted water for 4 to 6 minutes, or until just tender. Drain the pasta and toss it with 1 tablespoon of the oil to keep it from sticking together, then keep it warm. Heat the remaining 2 tablespoons of olive oil in a skillet. Add the garlic and sauteeit lightly; do not brown. Add the broccoli flowerets and peppers, and sauteeover medium heat until tender, about 5 to 7 minutes. Remove the vegetables from the skillet. Add the cream to the pan and bring to a boil. Reduce the heat and simmer until it starts to thicken, about 5 minutes. Add the Parmesan cheese and nutmeg, and cook an additional 2 minutes to thicken it a bit more. Add vegetables and the cooked pasta. Toss them together well. Season with salt and pepper if needed. Serve immediately, with additional Parmesan on the side.

Source: http://www.fooddownunder.com

Title: Autumn Broccoli Salad
Yield: 6 Servings

Ingredients:

1 tsp Mustard
2 tbl Red wine vinegar
2 tsp Lemon juice
1/2 cup Garlic oil (see note) or
Olive oil
1/2 cup Grated Parmesan cheese
Salt and freshly ground
Pepper -- to taste
2 lb Broccoli
1 pt Cherry tomatoes -- halved
1/3 cup Minced green onion

Method:
1. In a small bowl whisk together mustard, vinegar, and lemon juice. Add garlic oil gradually, whisking constantly. Whisk in 1/4 cup of the Parmesan. Season with salt and pepper. Cover and set aside for at least 1 hour or up to 1 day.
2. Trim broccoli and cut into florets (reserve stalks for soup, if desired). Bring a large pot of salted water to a boil over high heat; add florets and cook until tender-crisp. Drain and immediately plunge into ice water. When cool, drain again and pat dry. Broccoli may be cooked up to 6 hours ahead, cooled, and stored in a plastic bag in the refrigerator.

3. Transfer broccoli to a large bowl along with tomatoes. Add dressing to vegetables and toss to coat well. Add green onion and remaining 1/4 cup Parmesan and toss to blend. Taste and adjust seasoning. Transfer to a serving platter.

Note: To make garlic oil, add 6 whole peeled garlic cloves to 1 pint extra virgin olive oil. Marinate at least 1 week before using. Oil will keep indefinitely if covered and refrigerated.

Variation: Cauliflower may be substituted for all or part of the broccoli.

Source: http://www.fooddownunder.com

Title: Basic Broccoli Bake
Yield: 1 servings

Ingredients:

1 1/2 lb Fresh broccoli, cut up
1/4 cup American cheese, shredded
1 can Mushroom soup, (7&1/2 oz.)
2 tbl Milk
1 tbl Mayonnaise
1/4 cup Sundried tomatoes, finely chopped
2 tbl Cheese crackers, crushed

Method:
Preheat oven to 375 degrees.

Place broccoli in gallon or jumbo zip-lock plastic bag. Close, leaving one end vented open about 1 to let steam escape. Place bag in microwave. Cook on hi for a few min. till broccoli is tender crisp.

In mixing bowl, combine cheese, coup, milk, mayo & sundried tomatoes.

Stir. Set aside. Place broccoli in 1 1/2 qt. Casserole. Add cheese mix to broccoli. Stir till well incorporated. Top broccoli mix w/ crushed crackers bake till heated through.

Approximately 17 minutes.

Source: http://www.fooddownunder.com

Title: Amish Lettuce Salad
Yield: 4 Servings

Ingredients:

1/3 cup Sour cream
1/2 cup Sugar
3/4 tsp Salt
1 tsp Vinegar
1 med Head lettuce, cut up
1 sm Onion, thinly sliced
2 x Hard-boiled eggs

Method:
Combine whipped sour cream with sugar, salt and vinegar; mix well.

Combine lettuce, onion rings and 1 sliced egg. Toss lightly. Slice remaining egg on top.

Yield: 4 servings.

Source: http://www.fooddownunder.com

Title: Bacon Lettuce and Tomato Pizza
Yield: 10 servings

Ingredients:

1 pkt 8 oz refrigerated crescent rolls
1/2 cup mayonnaise
1 1/2 tsp Dijon Mustard
8 x bacon slices, cooked, drained & crumbled
1 cup shredded lettuce
1/2 cup shredded cheddar cheese
1/4 cup green onions slices

Method:
Preheat oven to 350 F. Unroll crescent dough; separate into triangles.

Arrange triangles in a circle on greased 14" pizza pan with point toward the
center and wide ends toward the outside. Pat out dough with fingers to 12 inch circle, pressing seams together to seal. Bake 12-15 minutes or until golden brown. Removed from oven; cool completely. In small bowl, combine mayonnaise and mustard; spread evenly onto crust. Sprinkle with bacon. Top with lettuce, tomato, cheese and onion. Cut into wedges to serve.

Yield 10
servings.

Source: http://www.fooddownunder.com

Title: Baked Goat Cheese with Garden Lettuces
Yield: 1

Ingredients:

1/2 lb fresh goat cheese (one 2- by 5 inch log)
1 cup extra-virgin olive oil
3 x to 4 sprigs fresh thyme, chopped
1 sm sprig rosemary, chopped
1/2 x sour baguette, preferably a day old
1 tbl red wine vinegar
1 tsp sherry vinegar
Salt and pepper
1/4 cup extra-virgin olive oil, walnut oil, or a combination
1/2 lb garden lettuces, washed and dried

Method:
Carefully slice the goat cheese into 8 disks about 1/2 inch thick. Pour 1 cup olive oil over the disks and sprinkle with the chopped herbs. Cover and store in a cool place for several hours or up to a week.

Preheat the oven to 300 degrees. Cut the baguette in half lengthwise and dry out in the oven for 20 minutes or so, until dry and lightly colored. Grate into fine crumbs on a box grater or in a food processor. The crumbs can be made in advance and stored until needed.

Preheat the oven to 400 degrees. (A toaster oven works well.) Remove the cheese disks from the marinade and roll them in the bread crumbs, coating them thoroughly. Place the cheeses on a small baking sheet and bake for about 6 minutes, until the cheese is warm.

Measure the vinegars in a small bowl and add a big pinch of salt. Whisk in the oil and a little freshly ground pepper. Taste for seasoning and adjust. Toss the lettuces lightly with the vinaigrette and arrange on salad plates. With a metal spatula, carefully place 2 disks of the baked cheese on each plate and serve.

Source: http://www.fooddownunder.com

Title: Adobo Grilled Pork Tacos with Cucumber-Radish Salsa
Yield: 24

Ingredients:

1 pkt dried mild New Mexico chiles - (2 oz) divided
2 tsp cumin seeds
1 tbl dried oregano
3 x garlic cloves
2 tbl cider vinegar
1 tsp sugar
1/4 tsp salt
1/4 tsp ground red pepper
2 x pork tenderloins - (12 oz ea)
1 ct sour cream - (8 oz)
Cucumber-Radish Salsa (see recipe)
24 x corn or flour tortillas warmed

----------------- GARNISHES ----------------
Lime wedges
Fresh cilantro

Method:
Slice chiles in half lengthwise. Remove and discard stems and seeds. Place chiles in a bowl, and add boiling water to cover. Let stand 20 minutes or until chiles are softened. Drain chiles, reserving liquid.

Cook cumin seeds in a skillet over medium heat 30 seconds. Add oregano, and cook, stirring constantly, 30 seconds or until cumin is toasted.

Process cumin mixture, soaked chiles, 1 cup reserved liquid, garlic, and next 4 ingredients in a blender or food processor until smooth, adding more reserved liquid if needed.

Place pork in a shallow dish or heavy-duty zip-top plastic bag. Pour half of chile mixture over meat. Cover or seal, and chill for 30 minutes. Remove pork from marinade, discarding marinade.

Stir together sour cream and 1/2 cup Cucumber-Radish Salsa; cover and chill until ready to serve.

Grill pork, covered with grill lid, over medium-high heat (350 to 400 degrees), turning occasionally and basting with reserved chile mixture, 20 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. Remove from grill; let stand 10 minutes.

Coarsely chop pork. Serve in warm tortillas with remaining Cucumber-Radish Salsa and sour cream mixture. Garnish, if desired.

This recipe yields 24 servings.

Source: http://www.fooddownunder.com

Title: Cucumber-Radish Salsa
Yield: 1

Ingredients:

2 x cucumbers peeled, seeded,
and chopped
1 pkt radishes - (6 oz) grated
1 sm onion minced
2 tbl chopped fresh cilantro
1/4 cup lime juice
1/2 tsp salt
1/4 tsp ground red pepper
1 whl radish for garnish

Method:
Stir together first 7 ingredients. Cover and chill, if desired. Garnish, if desired.

This recipe yields 3 cups.

Yield: 3 cups

Source: http://www.fooddownunder.com

Title: Baked Cheese Polenta with Swiss Chard
Yield: 6

Ingredients:

1 tbl olive oil
6 x garlic cloves minced
8 cup chopped Swiss chard stems and leaves
kept separate (8 to 10)

----------------- The polenta: ----------------
Butter for greasing dish plus
1 tbl butter
12 cup lowfat milk
1 1/2 cup water
1/2 tsp salt
1 cup cornmeal
3 tbl grated Parmesan cheese
1 cup partskim grated mozzarella cheese
1/3 cup sour cream

Method:
Heat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds, then stir in the Swiss chard stems. Pour in a few tablespoons of water and cover the pan. Cook the stems 2 minutes. Remove the cover, the mix in the Swiss chard leaves. Cover the pan again and cook until the leaves wilt, about 3 minutes. Toss occasionally. Remove the pan from the heat and let cool, uncovered.

To make the polenta preheat the oven to 400 degrees. Butter a 2 1/2quart shallow baking dish and set it nearby. Combine the milk, water, and salt in a mediumsize saucepan and bring to a boil. Reduce the heat to mediumlow and slowly drizzle in the cornmeal, whisking all the while with a wire whisk. Continue to cook and whisk the polenta until it is the consistency of mashed potatoes and tears away from the sides of the pan, about 5 minutes. Whisk in 2 tablespoons of the Parmesan cheese, the 1 tablespoon of butter, and the mozzarella cheese.

Spread half the polenta in the baking dish. Spoon on the Swiss chard and distribute it evenly. Drop on small spoonfuls of the sour cream and spread it with the back of a spoon. Spoon on the remaining polenta and spread it out. Sprinkle on the remaining tablespoon of Parmesan cheese. (The casserole may be prepared to this point and refrigerated up to 24 hours in advance. Bring to room temperature before baking.)

Bake the polenta for 20 to 25 minutes, or until golden on top and sizzling. Do not overcook it because you want to retain its creamy interior.

Yield: 6 servings

Source: http://www.fooddownunder.com

Title: Bean and Swiss Chard Soup
Yield: 8

Ingredients:

1/2 lb Swiss chard
4 x anchovy fillets
1/4 tsp dried rosemary or 3-inch sprig
fresh
1 tsp olive oil
2 x Cloves garlic minced
2 cup white beans rinsed and drained
3/4 cup pasta (short tubes)
1/4 cup nonfat parmesan cheese
4 cup nonfat chicken broth

Method:
Trim the ends of the Swiss chard stalks and discard any discolored leaves.

Wash the leaves in several changes of cold water until all sand is gone.

Put the chard in a pot with 1/2 cup water and 1 teaspoon salt. Cover and bring to boil over moderate heat. Cook until tender, about 5 mins. Drain the chard over a bowl, reserving all its cooking liquid. Coarsely chop the chard.

Mince the anchovy fillets with the rosemary.

Put the olive oil and garlic in a large heavy saucepan. Cook, stirring frequently until the garlic becomes pale gold. Add the anchovies/rosemary, stir for a few seconds longer. Add the chard and cook for 3 mins longer.

Add beans, and salt and pepper. Cook 2 - 3 mins stirring well.

Add the reserved cooking liquid and chicken stock. When the soup comes to a boil, add the pasta and cook, stirring occasionally, about 10 mins.

Ladle the soup into bowls and add the cheese.

Soup improves overnight.

NOTES : I love leafy greens. Here is a soup that is one of my favorites.

Source: http://www.fooddownunder.com

Title: Boneless Leg of Lamb Stuffed with Swiss Chard and Feta
Yield: 6

Ingredients:

1 lb Swiss chard the stems discarded and the leaves chopped coarse
6 lrg garlic cloves sliced thin lengthwise
3 tbl olive oil
1/4 lb Feta crumbled (about 3/4 cup)
an (8-pound) leg of lamb, boned, butterflied, and trimmed well (4 to 5pounds boneless)
1 1/2 tsp crumbled dried rosemary or to taste
1 x onion sliced
1 cup dry red wine
1 1/2 cup beef broth
1/2 cup water
1 tbl cornstarch dissolved in 2 tablespoons cold water
Spiced Quinoa Timbalesand Honey-glazed Baby Carrots as accompaniments

Method:
Wash the Swiss chard well, drain it, and in a heavy saucepan steam it in the water clinging to the leaves, covered, over moderate heat for 3 to 5 minutes, or until it is wilted. Drain the chard in a colander, refresh it under cold water, and squeeze it dry in a kitchen towel. In a skillet cook the garlic in 2 tablespoons of the oil over moderate heat, stirring, until it is pale golden and transfer it with a slotted spoon to a bowl.

To the skillet add the chard, cook it, stirring, for 1 minute, or until any excess liquid is evaporated, and transfer it to the bowl. Let the chard mixture cool and stir in the Feta.

Pat the lamb dry, arrange it, boned side up, on a work surface, and season it with salt and pepper. Spread the lamb evenly with the chard mixture, leaving a 1-inch border around the edges, beginning with a short side roll it up jelly-roll fashion, and tie it tightly with kitchen string. (The rolled and tied roast may look ungainly, but it will improve in appearance when cooked.)

Transfer the lamb to a roasting pan and rub it all over with the remaining 1 tablespoon oil, 1 teaspoon of the rosemary, and salt and pepper to taste. Roast the lamb in the middle of a preheated 325F. oven for 30 minutes, scatter the onion around it in the pan, and roast the lamb for 1 to 1 1/4 hours more (a total of 20 minutes cooking time for each pound of boneless meat), or until a meat thermometer registers 140F. for medium-rare meat. Transfer the lamb to a cutting board and let it stand for 20 minutes.

While the lamb is standing, skim the fat from the pan drippings, and set the roasting pan over moderately high heat. Add the wine, deglaze the pan, scraping up the brown bits, and boil the mixture until it is reduced by half. Strain the mixture through a fine sieve into a saucepan, add the broth, the remaining 1/2 teaspoon rosemary, the water, and any juices that have accumulated on the cutting board, and boil the mixture until it is reduced to about 2 cups. Stir the cornstarch mixture, add it to the wine mixture, whisking, and simmer the sauce for 2 minutes. Season the sauce with salt and pepper and keep it warm.

Discard the strings from the lamb, arrange the lamb on a heated platter, and surround it with the quinoa timbales and clusters of the carrots.

Strain the sauce into a heated sauceboat and serve it with the lamb, sliced.

Serves 6.

Source: http://www.fooddownunder.com

Title: Chickpeas with Swiss Chard ( Inzimino Di Ceci)
Yield: 6

Ingredients:

175 gm dried chickpeas soaked overnight
1 lrg clv garlic peeled
6 tbl olive oil
900 gm swiss chard leaves washed with large stems removed
sea salt and freshly ground black pepper
1 med red onion peeled and coarsely chopped
2 med carrots peeled and cut into small pieces
2 x dried chillies crumbled
250 ml white wine
2 tbl tomato sauce (qv)
3 x handfuls flat leaf parsley
2 tbl lemon juice
extra virgin olive oil

Method:
Soak the chickpeas in a generous amount of water overnight with the bicarbonate of soda.

Drain the chickpeas and place in a saucepan with water to cover add the garlic and 1 tablespoon of the olive oil.

Bring to the boil then simmer for 45 minutes or until tender.

Keen in their liquid until ready to use.

Blanch the chard and chop coarsely.

Heat the remaining olive oil in a large pan over medium heat add the onion and carrot and cook slowly for 15 minutes or until the carrots are tender.

Season with salt pepper and the chilli.

Pour in the wine and reduce almost completely.

Add the tomato sauce and reduce until very thick.

Add the chard and chickpeas and mix.

Season and cook for lo minutes.

Chop two thirds of the parsley leaves and add to the mixture with the lemon juice.

Serve sprinkled with the whole parsley leaves and a little extra virgin olive oil.

Serves 6

Source: http://www.fooddownunder.com

Title: French Style Swiss Chard
Yield: 4 Servings

Ingredients:

4 cup coarsely shredded swiss chard
2 x cloves garlic, minced
1 tbl olive oil
4 tbl grated sapsago or parmesan cheese

Method:
Saute the chard and garlic in the olive oil until wilted, about 5 minutes.

Sprinkle with the cheese and serve immediately.

Source: http://www.fooddownunder.com

Title: Mildly Spicy Swiss Chard
Yield: 4

Ingredients:

1 tbl butter
1/2 sm onion thinly sliced
2 tbl red or green salsa
2 tbl cream
5 cup Swiss chard stems cut off,
and leaves sliced crosswise 1" strips
Salt to taste
Freshly-ground black pepper to taste

Method:
In a medium saucepan over medium heat, melt butter. Add onion; cook 5 minutes, until onion is softened. Stir in salsa; cook 3 minutes more. Mix in cream.

Add chard and stir to coat. Cover and cook 5 minutes, just until chard is wilted. Season to taste with salt and pepper.

This recipe yields 4 servings.

Description: "Swiss chard is worth the little bit of time it takes to prepare: Its flavor is nuttier and cleaner than spinach and a half-cup serving provides 2 milligrams of iron (13 percent of RDA for women, 30 percent for men)."

Source: http://www.fooddownunder.com

Title: 7-Up Lemon Cheesecake with Strawberry Glaze
Yield: 10 Servings

Ingredients:

CRUMB CRUST-----
2 cup Graham cracker crumbs
1/2 cup Butter -- melted
1/2 cup Powdered sugar
1 tsp Cinnamon
7 x UP FILLING-----
1 pkt Unflavored gelatin
6 tbl Sugar
1 1/2 cup 7-up -- divided
2 x Eggs -- beaten
1 sm Lemon pudding & pie filling
3/4 cup Water -- not instant
STRAWBERRY GLAZE-----
1/2 cup Strawberry jelly -- melted
Unsweetened frozen --
Thawed
Fresh strawberries -=OR=-
Whole strawberries

Method:
CRUST: Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter. Press onto bottom and partway up sides of buttered 9" springform pan; chill.

FILLING: Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes. In a saucepan combine pie filling, sugar, beaten eggs and water. Blend well. Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat. Stir in softened gelatin; cool 3 minutes. Add 1/2 cup of this warm mixture to softened cream cheese; mash together. Mix together with remaining 7-up mixture and stir until well blended. Turn into chilled crust and chill for at least 8 hours. Remove from pan and add topping.

TOPPING: Brush top of chilled cheesecake with melted jelly. Arrange strawberried upright on cake and spoon any remaining melted jelly over them.

Source: http://www.fooddownunder.com

Title: After-School Strawberry Shake
Yield: 1 Servings

Ingredients:

1 pt Basket strawberries, stemmed
2 med Bananas, peeled and cut into 1-inch pieces
3 cup Ice cubes, divided
1/2 cup Nonfat strawberry or plain yogurt
1/2 cup Orange juice
2 tbl Honey

Method:
Place all ingredients except 1 1/2 cups of the ice cubes in blender; blend on high speed until smooth, scraping down ingredients in blender occasionally. Add remaining ice; continue to blend until smooth. Serve in tall glasses, dividing equally.

Makes 2 to 4 servings

Source: http://www.fooddownunder.com

Title: Anne's Strawberry Spinach Salad
Yield: 4 Servings

Ingredients:

1 x Or 2 bunches of spinach --
Washed & drained
Dill weed to taste
1 pt Cleaned cut strawberries
1 tbl Sesame seeds -- toasted
1/2 cup Oil
1/4 cup Red wine vinegar
1/4 cup Sugar
1/4 tsp Garlic powder
1/4 tsp Salt
1/4 tsp Onion powder
1/4 tsp Pepper
1/4 tsp Dry mustard
DRESSING:-----

Method:
Chill salad dressing and pour over salad before serving

Source: http://www.fooddownunder.com

Title: Asparagus with Strawberry Vinaigrette
Yield: 6 Servings

Ingredients:

2 1/2 lb Asparagus
2 cup Hulled strawberries
1/4 cup Strawberry vinegar

----------------- DRESSING ----------------
1 tbl Walnut oil
1/2 cup Peanut oil
1 1/2 tsp Honey

Method:
Trim asparagus and cut each stalk in thirds. Steam until tender but still crisp. (Thin young stalks took 5 minutes.) Plunge in ice water; drain.

Wash strawberries, then hull. Cut strawberries in half; combine with asparagus.

Combine dressing ingredients; toss asparagus and strawberries gently with dressing. Chill well before serving.

The authors write: "What could be simpler - or more delicious - than spring's first asparagus combined with spring's first strawberries?"

My notes: Good, and simple.

Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 252.
Movable Feast restaurant/5504 Connecticut Ave., N.W./Washington, D.C.

Source: http://www.fooddownunder.com

Title: Broiled Strawberry and Peach Kebabs
Yield: 4 servings

Ingredients:

4 lrg Peaches, (1 pound)
12 lrg Strawberries
3 tbl Melted butter
1/2 cup Sugar
4 x 10 inch skewers

Method:
It's vital that the peaches for this recipe be very ripe. Unripe peaches not only don't taste good, but they are difficult to peel and pit without bruising. The kebabs can be broiled in your oven, or grilled on your outdoor grill.

Heat broiler. Put skewers in a dish of cold water to soak so they do not burn during broiling.

Cut peaches in half, using indentation on one side as a guide. With both hands, give a quick, sharp twist to halves to loosen them from the stones then cut in quarters. Hull strawberries, washing them first only if sandy. Drain skewers. Thread 3 strawberries and 4 peach quarters alternately onto each skewer. Brush kebabs generously with melted butter and roll in sugar so fruit is thoroughly covered.

Arrange kebabs on a broiler rack lined with foil. Broil about 3 inches from the heat until fruit is tender and caramelized, turning once, 4 to 6 minutes on each side. Serve hot or warm with the accompaniment of your choice.

Yield: 4 servings

Source: http://www.fooddownunder.com