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Published by: MUIEVOUACUCACAT on Sep 07, 2012
Copyright:Attribution Non-commercial


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1 cup red bell pepper, julienne cut1 cup mushroom, chopped1 cup asparagus, cut in 2 inches1 carrot, cut in round2-3 Tbsp olive oil1Tbsp soy sauce (optional)A pinch of salt to tastePeel the carrot and chop in rounds. Clean asparagus and cut into two incheslong. Then, boil them in salty water for about 3 minutes. Rinse under cold waterand let them drain.Meanwhile, take olive oil in a wide skillet and add peppers. Saute over mediumheat until they become soft. And then, stir in mushrooms and cook for 2 moreminutes. Add boiled carrots and asparagus. Add salt and soy sauce if desired.Continue cooking over medium heat until they reach your desired softness (forabout 3-4 minutes).ENJOY
½ lb bok choy3 Tbsp olive oil1 Tbsp soy sauce½-1 red pepper, chopped2-3 cloves garlic, minced5-6 mushrooms, sliced½ cup walnuts½ tsp salt to tasteChop the stalks and leaves of bok choy any size you wish. Take olive oil over asauté pan and sauté peppers until they get soft. Then, add stalks of bok choyfirst, sauté for 3-4 minutes and add leaves, garlic, mushrooms, salt and soysauce. Sauté for 2 more minutes. Toss with walnuts and serve.ENJOY
2 celery roots, chopped1 medium carrot, chopped1 medium potato, chopped1 onion, chopped1 cup orange juice2 Tbsp olive oil1 tsp salt to taste½ tsp sugarSaute onions with olive oil over medium heat and then, stir in chopped carrots,potatoes and celery root. Cook for about 4-5 minutes. Add salt, sugar and orange juice. Close the lid and cook over low heat for about 15-20 minutes or until thevegetables are cooked.ENJOY
1 lb shelled fava beans, chopped1 medium onion, chopped1 medium tomato, diced1 tsp tomato paste2-3 Tbsp olive oil1 tsp salt to taste1/3 cup hot water1/3 cup fresh dill, choppedTake olive oil and onions into a pot and sauté over medium heat until onions gettra
nslucent. Stir in shelled fava beans that you’ve chopped at any size you like.
Cook over medium heat stirring occasionally until they change in color. Addtomato paste and tomato. Saute for 3-4 minutes. Then, add salt and hot water.Bring to a boil. Close the lid and simmer over low-medium heat until the shelledfava beans get soft (for about 30 minutes).Add chopped dill and give a stir. Close the lid and let it sit for 10-15 minutes.Serve with either yogurt or garlic yogurt.ENJOY
1 lb asparagus, trimmed2-3 cloves of garlic, smashed3 Tbsp extra virgin olive oil½ tsp paprika½ tsp salt to taste½ cup shredded cheeseBoil asparagus spears in salty water for about 2-3 minutes. Then, rinse undercold water and drain.Take extra virgin olive oil in a wide skillet and add paprika and garlic. Saute forabout 1-2 minutes and stir in asparagus. Over medium heat, cook asparagusstirring gently for about 4-5 minutes.Take over serving plates and sprinkle with shredded cheese.ENJOY
2 zucchinis2-3 big carrots1 small onion (optional)1 tsp salt to tasteDill, chopped (for garnish)If you are using onion, chop it finely and sauté with olive oil over medium heat (3-4 minutes). Then, stir in julienne cut the carrots and sauté for about 2-3 minutes.Discard the seeds of the zucchinis and cut them in julienne as well. Add them inthe pan and sprinkle with salt. Cook them stirring gently until the vegetables getsoft (for about 5-6 minutes). Garnish with dill if desired.ENJOY
1 lb fava beans with the shells1-2 eggs

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