Sweet and Sour Summer Squash Serves 4 as a side dish This is an easy dish to make. It takes only a few minutes in the pressure cooker and can easily be made on the stove top. 1 tablespoon canola oil (optional) 1 medium onion, diced 1 teaspoon grated ginger 4-6 cups summer squash, cut into bite-sized but medium pieces 1 8 ounce can pineapple
Sunny Spanish Squash
Sunny Spanish Squash Serves 4 This recipe was developed in front of a class at the McDougall program in Santa Rosa. It relies on using pimenton, smoked Spanish paprika to enhance the flavor. If you can find smoked salt, add it to increase the smoky punch. 1 onion, sliced 2 cloves garlic, minced 4-6 cups sliced summer squash 2 tsp. Pimenton (smoked Spanish paprika) 2
Asparagus with Sweet Mustard Dressing
Asparagus with Hot and Sweet Mustard Dressing Serves 4 This simple salad not only looks and tastes terrific, it is easy to prepare. 12-16 ounces asparagus 2 tablespoons hot and sweet mustard 1 tablespoon rice wine vinegar 2 tablespoons toasted sliced or slivered almonds 2 tablespoons finely minced red pepper Break tough ends off asparagus. Steam for 4 to 6 minutes, until asparagus is still
Polenta Triangles with Roasted Red Pepper Relish
Polenta Triangles with Roasted Red Pepper Relish Makes enough for 8-10 people as an appetizer I have made this recipe for many years, always to rave reviews. You have to plan to make the polenta in advance since it needs to cool and set up. I’ve made the relish without the polenta but I think that they taste great together. If you end up with
The Veggie Queen’s Quinoa Summer Squash Pilaf
Quinoa Summer Squash Pilaf Serves 4 Quinoa is terrific any way that it is prepared. Here it is paired with summer vegetables and Asian seasonings. If there’s anything that I use that you don’t like, feel free to make substitutions. 1 cup quinoa 1 medium onion, diced 1 medium red pepper, diced 2 cloves garlic, minced 1-2 teaspoons grated ginger 1 3/4 cups vegetable broth
Red Rice Salad with Lemony Roasted Cauliflower
Serves 4 If you can get colored cauliflower, orange, green, or purple, it makes this dish look even more interesting. But even if you use traditional white cauliflower, it will taste great. 3 cups cauliflower, steamed for 1 ½ minutes on stovetop or microwave 2 teaspoons olive oil 1 teaspoon lemon olive oil Salt and pepper to taste 1 ½ cups water ½ teaspoon salt