Saturday, August 18, 2007

Salad in a Wrap
This light combination of tomato, cuke and lettuce has a secret punch. The whole wheat wrap has a light coating of organic, wasabi, soy mayonnaise. Simple, raw veggies make a quick lunch and with a little imagination offer a filling and satisfying meal. The sweet crunch of romaine topped with crisp slices of cucumber and juicy vine-ripened tomatoes becomes a wonderful sandwich filling. Adding a condiment with a bit of bite, brings this simple fare to a whole new level.

Asian Influence
Here's a quick veggie side dish or, in my case, main dinner course, with an oriental twist. Three young yellow squash, sliced, half a large vidalia onion, sliced; one clove of garlic, minced, two heads of Shanghai bok choy, sliced and half a cup of edamame. The veggies are cooked in layers.

In a large skillet, heat 1 TBS olive oil, when shimmering add the sliced onion, when it begins to soften, add the sliced squash and the sliced bottom portion of the tiny bok choy (reserve the soft green tops to cook last). Stir fry the vegetables until the squash and bok choy are fork tender and then toss in the minced garlic, reserved bok choy greens and edamame. Stir fry for 2 - 3 minutes. Finish with a dash of tamari, a drizzle of toasted sesame oil, salt and pepper to taste.

Till next time. . . keep on cooking.

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