Include Fresh Greens In Your Daily Diet

15.Lemony Sugar Snap Pea Stir-Fry(serves 4):
Ingredients:2 tbsp olive oil; 1/4 lemon(cut into thin slices); 2 1/2 cups sugar snap peas; 1 leek(sliced); 1 tbsp snipped fresh dill(optional); salt and ground black pepper;

Method:
In a large pan, heat oil over medium-high heat.Add lemon slices, cook 4 minutes, turning once.Remove lemons; set aside.Add pea pods and sliced leek to the pan; stir fry for 3-4 minutes or until pea pods are crisp and tender.Stir in dill and reserved lemon slices.Season to taste with salt and pepper.

*********************************************

16.Avocado Dressing Over Green Salad(serves 6):
Ingredients:
2 avocados(peeled); 2 tbsp lime juice; 1 clove garlic; 1/2 cup extra virgin olive oil; 2 tbsp pine nuts; 1 medium green apple with skin (cubed); 2 cubed cucumbers; 1 cup green grapes;

Method:
Place avocado flesh in a food processor and blend till creamy and smooth.Add lime juice, garlic, salt and pepper and process till all the ingredients are well blended.Set processor to a low speed; with the motor running, slowly pour in oil in a thin stream.Process till oil is absorbed completely.Taste and adjust seasoning.Chill till required.Sprinkle dressing over cubed apples, cucumbers and grapes.Let the salad sit for 15 minutes before serving.Garnish salad with toasted pine nuts and serve.

*********************************************

17.Pickled Green Beans(makes 1 1/2 kg):
Ingredients:
1 1/2 kg green beans; 3 cups water; 3 cups cider vinegar; 1 tbsp sea salt; 3 tbsp snipped fresh dill; 1/2 tsp cayenne pepper or chilli powder; 6 cloves garlic sliced;

Method:
Wash beans, drain.Trim ends, if desired.Place beans in 8-litre cooking pot.Add boiling water to cover.Return to boiling.Cook, uncovered, for 3 minutes; drain.Place beans in large bowl.In a large saucepan, combine the 3 cups water, vinegar, sea salt(iodised salt can discolour pickles and give them a bitter taste), dill, cayenne pepper and garlic.Bring to boiling.Pour over beans in a bowl.Cool to room temperature.Transfer to glass container.Cover; chill for at least 4 hours before serving.Store the pickle in refrigerator for upto 2 weeks.

*********************************************

18.Greek Pesto(Makes 1 3/4 cups):
Ingredients:
1/2 to 2/3 cup olive oil; 4 cups fresh basil leaves; 130g canned olives(sliced and drained); 1 cup crumbled feta cheese; 8 cloves garlic(peeled and quartered); 1/2 tsp salt; ground black pepper;

Method:
In a food processor or blender, combine 1/2 cup olive oil, basil, olives, cheese, garlic, and salt.Cover and process until nearly smooth, stopping to scrape down sides as necessary, and to add oil as needed to reach desired consistency.Season to taste with freshly ground pepper.Serve immediately or divide pesto into 1/4 cup portions in small airtight containers.Refrigerate for 1 to 2 days or freeze for upto 3 months.Serve as a dipper for fried potatoes, or spread on crusty French Bread.For richer pesto, add more feta.

*********************************************

Back