Jennifer is so creative with the STIR Team. Thank you for the inspiration! Find them here www.stircookingschool.ca Asparagus ”fries”? …yes please These delicious nibbles will disappear quickly as an appetizer or tasty side dish! Ingredients -large bunch of asparagus, washed and trimmed -1 egg -1Tbsp. Dijon mustard -1 Tbsp.lemon juice ¾ cup
(from the rebar cookbook) 1/2 lb tomatillos 1/2 lb zucchini 1/2 lb cucumber 1 green pepper 1 bunch scallions 4 garlic cloves 2 jalapeno peppers 1/2 cup olive oil 1/4 cup rice wine vinegar 1/4 cup basil, parsley, cilantro juice of 3 limes 1 tsp salt 1/2 tsp pepper 1 cup sour cream zest of
1/2 lb. of tomatillos 2 hot green chili pepper 2 cloves of garlic ½ cup chopped sweet green pepper ½ cup chopped onions ½ cup chopped carrot (use purple carrot to turn your salsa purple!) ¼ cup of juice (apple, orange…) ¼ cup cider vinegar ¾ tsp Pickling salt ½ tsp each: cumin and oregano
Mmmm. . . buttercups are my favourite squash. Dry, thick, flavourful flesh is perfect for this stuffed squash. I brown sausage meat with a few onions or leeks, a grated carrot and 1-2 sticks of celery. Add a handful of cranberries and stuff the mixture into the carved buttercup (cut top open, scrape the seeds