I was inspired to grow Pak Choi when we were out for Chinese food and experienced Cashew Chicken. It was so lovely and delicious that I decided to try and grow the Pak Choi and then copy the dish at home. It was chunks of chicken in a savory sauce with some vegetables and cashews served on a bed of steamed Pak Choi. Most of you are so experienced in the kitchen that you can make this up on your own from the above description but here is a recipe to guide you anyway.
This method of preparing chicken is delicious enough for company fare yet simple enough for a quick family supper. The Lemon-Dill Butter is also great brushed on broiled or barbecued Salmon or Trout fillets.
You won't believe the incredible taste that can be accomplisehed with such simple ingredients. A barbecue is ideal for cooking these chicken kebabs, but a broiler is perfectly adequate. The chicken pieces should be of a size that will stay firmly on the skewers leaving the skin on helps ).
This leek tart is a bit more work than my quick recipes but the results are fabulous. The tart shell can be made in advance. Then the rest comes together rather quickly. The bacon adds a lovely layer of flavor but I believe it would also be great without because of the sauteed leek and cheese. It is delicious both warm and at room temperature.
Orechiette are hollow ear shaped pasta that trap the other ingredients when it is tossed together. Other small pastas that would work with this are shells or farfalles.
Arugula is one of the bold vegetables that you either love or hate ; there doesn't seem to be any middle ground. It is a staple salad fixing in Europe and but has been available here for more than a decade. I must admit that I did not like it when I first tasted it but I really enjoy it now.
Craig and Alisha Scott have always been so happy to receive Swiss Chard in their CSA share and when I asked why, they raved about this SilverBeet Pie. They have kindly shared the recipe and I have I finally downloaded it, be it a little late for this year�s Swiss Chard season, sorry about that!
This is typically a dish that we make in the winter with what we have on hand but last night we made this with the new potatoes, baby carrots, garden peas and fresh cilantro. Oh Wow! The garden fresh vegetables added more layers of flavor and texture that we had ever experienced. This dish is equally as delicious with shrimp, fish fillet or bison, simply adjust the cooking time and method for the particular meat you have chosen, cooking it prior to proceeding with the sauce. This only makes 2 to 3 servings so we usually double or triple it. If you do not like cilantro, just leave it out although the cilantro adds to the authentic Thai taste.