1 medium eggplant 2 cups ground lamb (1 lb) 1/2 cup onion, chopped 3 Tbsp fresh parsley, chopped 1 tsp salt 1/4 tsp paprika 1/4 tsp dried oregano 1 cup chopped tomatoes Preheat oven to 350 F. Trim eggplant and finely chop. In a large bowl, combine eggplant, lamb, onions, parsley, salt, paprika, oregano and… Read more »
Wilted Cabbage with carrots and bacon
Posted on August 31, 2015 by renee@fermetournesol.qc.ca
4 bacon slices, cut into 1/2-inch pieces 1 garlic clove, minced 1/4 medium onion, sliced thin 3 1/2 cups thinly sliced cabbage (about 3/4 pound) 2 carrots, grated coarse 1/4 cup chopped fresh flat-leafed parsley leaves (wash and dry before chopping In a large non-stick skillet cook bacon over moderate heat until crisp and transfer… Read more »
Eggplant curry
Posted on August 24, 2015 by renee@fermetournesol.qc.ca
1 medium eggplant 3 large potatoes, cubed 2 bell peppers (green or red), chopped 1 onion, chopped 1/2 cup butter (or oil) 1 Tbsp fresh ginger, minced 1 1/2 tsp salt 1 tsp turmeric 1/2 tsp cayenne (or other hot pepper) 1/2 tsp ground cinnamon 1/2 tsp ground coriander 1 tsp mustard seeds (optional) 1… Read more »
Cabbage with Carraway Seeds
Posted on August 24, 2015 by renee@fermetournesol.qc.ca
3 cups thinly sliced cabbage 1/2 teaspoon caraway seeds, toasted lightly 1 tablespoon extra-virgin olive oil 1 scallion, chopped fine coarse salt to taste fresh lemon juice to taste In a large saucepan of boiling salted water cook the cabbage for 3 minutes, or until it is just tender, drain it well, and in a… Read more »
Stuffed Zucchini
Posted on August 24, 2015 by renee@fermetournesol.qc.ca
1 extra large zucchini 3/4 lb ground beef* 1 small onion, chopped 1 green or red pepper, chopped 1 cup fresh tomatoes, chopped (or canned stewed tomatoes) 1 clove garlic, minced 1 1/2 tsp fresh oregano, chopped (or 1/2 tsp dried) 1/2 tsp ground cumin 1/2 tsp salt 1/2 tsp cayenne pepper 1/4 cup bread… Read more »
Chilled Cucumber Soup
Posted on August 12, 2015 by renee@fermetournesol.qc.ca
3 medium cucumbers, peeled (can be made with skins on!) 1 cup yogurt 2 Tbsp lemon juice 3 scallions or garlic tops, thinly sliced 1 Tbsp fresh minced dill 1/2 cup cold water Slice 2 cucumbers and puree them in a blender with yogurt and lemon juice. Blend until smooth. Pour mixture into a bowl… Read more »
Quick Pickled Zucchini
Posted on August 12, 2015 by renee@fermetournesol.qc.ca
3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced 1 medium white onion, thinly sliced 3 shallots, thinly sliced 1 1/2 tablespoons fine grain sea salt 1/4 cup (small handful) fresh dill sprigs 1 small fresh red chile pepper, very thinly sliced 1/2 tablespoon yellow mustard seeds 3/4 cup / 180… Read more »
Warm Green Bean & Potato Salad
Posted on July 27, 2015 by renee@fermetournesol.qc.ca
1 lb new potatoes 1/2 lb fresh green or yellow beans 1/4 cup olive oil 2 T Dijon mustard 2 T red wine vinegar 2 T chopped chives or green onions salt and pepper, to taste Scrub and boil potatoes till just tender Pinch the end of the green beans but leave whole. Lightly steam… Read more »
Shaved Fennel Salad
Posted on July 27, 2015 by renee@fermetournesol.qc.ca
1 medium-large zucchini, sliced into paper thin coins 2 small fennel bulbs, trimmed and shaved paper-thin 2/3 cup / .5oz/ 15g loosely chopped fresh dill 1/3 cup / 80ml fresh lemon juice, plus more if needed 1/3 cup / 80ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5… Read more »
Pasta with swiss chard and feta
Posted on July 21, 2015 by renee@fermetournesol.qc.ca
6 Tbsp. olive oil (or less) 4 cups chopped onion 8 cups packed chopped swiss chard (keep stems and leaves separate) 3/4 to 1 lb penne or other short substantial pasta 1/2 to 3/4 lb crumbled feta cheese salt and pepper Cook onions about 10 minutes over medium heat. Start pasta water. Add chopped chard… Read more »
