Recipes of the Week - August 30th

Tendergreen Mustard Spinach Cottage Salad: adapted from: http://www.recipetips.com/recipe-cards/t--1552/cottage-spinach-salad.asp

¾ - 1 pound fresh tendergreen mustard spinach, washed and torn into bite size pieces

1 pound cottage cheese

1/2 cup pecans, chopped

1/2 cup sugar

3 tablespoons cider vinegar

1/2 cup sour cream or yogurt

3 teaspoons horseradish, or to taste

1/2 teaspoon dry mustard

1/2 teaspoon salt

Wash and dry the spinach leaves; then tear the spinach leaves into bite size pieces and place them in a large salad bowl.

Add the cottage cheese and toss.

In a small bowl, mix together the sugar, vinegar, sour cream, horseradish, dry mustard, and salt. Stir until well blended.

Pour the dressing over the top of the spinach and toss.

You may garnish the salad with the pecans for added flavor and texture.

Eggplant French Fries http://www.eggplantrecipes.net/EggplantRecipes/EggplantFrenchFries.htm

Eggplant sticks dredged in milk, eggs, flour and cornmeal. Fries are cooked in hot oil until golden brown, and served hot.

2 Medium Eggplants, peeled and sliced into 3/4-inch sticks, 4-inches long

Salt

1 cup Milk

2 Eggs

3/4 cup Flour

3/4 cup Self-Rising Cornmeal

½ teaspoon Salt

Vegetable or Canola Oil for deep frying

3 teaspoons Ranch Salad Dressing & Seasoning Mix

Ranch Dressing

Salt surfaces of eggplant sticks. Place eggplant in colander 30 minutes.

Rinse and pat dry with paper towels.

In medium bowl, mix milk and eggs until well blended.

In shallow bowl, combine flour, self-rising cornmeal, ½ teaspoon salt and seasoning mix.

Heat oil in frying pan on high heat.

Dredge eggplant fries in egg mixture and then dredge in cornmeal mix.

Carefully place fries in hot oil. Fry 3 minutes or until golden brown.

Drain on paper towels.

Serve hot with ranch dressing.

Zucchini Embraced Eggplant, Zucchini and Grilled Pepper Dice with Capers from: http://www.luculliandelights.com/2007/07/zucchini-embraced-eggplant-zucchini-and.html#ixzz0y5MeG8Vq

Rather large zucchini

Bell pepper

Eggplant

Garlic, optional

Salted capers

Chili pepper, optional

Salt

Olive oil

Put the salted capers in tepid water to soak.

Slice zucchinis lengthwise into thin slices. I did it by first dividing the zucchinis into halves and then carefully slicing these with a mandoline.

Braise the slices for a couple of minutes on each side in a little olive oil. Put them on kitchen towel paper to drip off any excess fat.

Grill the bell pepper, I did it over my gas rings but you can do it in the oven under the grill or in a normal non-stick pan, just cut the pepper into large flat pieces and press them down with a lid until the skin is burnt and easy to remove. (We did like that when we lived in a student flat in Sweden and only had a electric stove.) Remove the blackened skin and dice the bell pepper.

Dice the rest of the zucchini, the eggplant and sauté them in olive oil together with the garlic and chili pepper if you use that until golden.

Add the capers and bell peppers.

Form rings with the long zucchini slices and fill these up with the vegetables.

Serve.

You can serve this with rice or with whatever your body tolerates.