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| Chard with Pine nuts-Saute red onion, garlic and stems from Swiss Chard, add chopped fresh tomatoes, pine nuts and de-glaze with white wine, add 1/4 cup boiling water, then the chopped leaves from the Chard..steam and serve |
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| Mexican inspired brown rice and chickpeas- Stir-steamed sliced peppers, brown rice and chickpeas, with red chili flakes, oregano, cilantro |
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| the completed rice and chickpeas |
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| the completed Swiss Chard with pine nuts |
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| Asian style Eggplant-Saute eggplants in grape seed oil, then drain on kitchen paper, meanwhile saute garlic, sliced onions, chopped ginger, de-glaze with sherry, add 1/4 cup stock, and return to boil, turn down to simmer and add soy sauce, maple syrup..reduce liquid by half then add baby corn, sugar peas, and sesame seeds..check seasonings then serve |
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