Recipes of the Week - August 6th

Fuzzy Gourd (melon) & chevre strudel This healthy, fast and easy to make vegetable strudel pastry makes a great side dish, lunch or meal for a family dinner. 7 oz. defrosted pastry, rolled out very thin 5 oz. fuzzy melon, peeled, deseeded and diced 1 onion, finely chopped 1 cup Chevre cheese, grated 1 egg, beaten 1 green salad to serve soft buttered rolls to serve Preheat oven to 400 F (200 C). Fold pastry into an oblong, twice. Roll firmly until thin again. Combine fuzzy melon and cheese. Spoon mixture into center of pastry. Brush edges of pastry with half the egg. Roll pastry and crimp shut. Cut 1 inch slices into top of pastry. Bake for 40 minutes until golden. Serve hot or cold with a green salad and soft buttered rolls. Seafood-Stuffed Fuzzy Gourd (Melon) 1/4 cup chicken or fish stock (or canned chicken broth) 1/4 lb ground turkey 1/4 lb uncooked medium shrimp shelled, deveined, and minced 1/4 tsp salt 1/8 tsp freshly-ground white pepper FOR THE MELON 1 med fuzzy melon - (abt 1/2 lb) peeled, and cut into 1" slices -- Cornstarch for dusting FOR THE SAUCE 1/2 cup chicken or fish stock or canned chicken broth) 2 tbl Chinese rice wine (or dry sherry) 2 tsp oyster-flavored sauce 1/4 tsp crushed dried red chili 1 tsp cornstarch dissolved in 1 tbl water Stir the 1/4 cup chicken stock, ground turkey, minced shrimp, salt and pepper together in a small bowl until well blended. Let stand for 10 minutes. For the Melon: Using a 1-inch round cutter, cut a hole in the center of each melon slice. Dust each hole with cornstarch to coat then fill with the stuffing, mounding it slightly. Place slices onto a heatproof glass pie dish. Prepare a wok for steaming. Set the plate in the steamer basket and steam over high heat until the filling is cooked through, about 10 minutes. Meanwhile, make the Sauce: Stir the 1/2 cup chicken stock, rice wine, oyster-flavored sauce and crushed chilies together in a small saucepan over medium heat. Bring to a simmer. Stir in the dissolved cornstarch solution and cook, stirring, until the sauce thickens slightly. Spoon the sauce over the stuffed melon slices and serve directly from the pie plate. Green Beans Plaki ¾ lb Green beans 2 Tbsp Olive oil 1 small Onion; chopped ½ Lemon; juice of 1/4 ts Salt; optional 1/8 ts Pepper Bread crumbs1 /2 ts Dried savory ½ cup Parlsey 1 c Hot water Clean beans, wash, and cut in half. Heat oil in large saucepan. Layer beans, onions, lemon juice, salt, and pepper, bread crumbs, and herbs, reserving 1/2 parsley for garnish. The last layer should be beans. Add water. Cook over low heat for 30-35 minutes or until the beans are tender. Garnish with parsley and cool. Serve cold as an accompaniment to a main dish. Peach and Onion Salsa from: http://www.inmamaskitchen.com This is a lively, but sweet salsa. The peaches should be ripe, but not overripe. 1/2 cup orange juice 1/2 cup cider vinegar 1 tablespoon curry powder 1 jalapeno pepper, seeded and minced 2 tablespoons honey 1/4 cup olive oil 1 large onion, cut in 1/2 inch cubes 2 tablespoons ginger, grated 4 ripe peaches, peeled and cut in 1/2 inch cubes Salt to taste 1 cucumber, seeded an cut in 1/2 inch dice 1 tablespoon cilantro, minced In a small bowl, combine orange juice, vinegar, curry, jalapeno and honey. Set aside. Heat oil in sauté pan. Put in onion and cook over medium heat, stirring often, just until soft. Add ginger.