Seasonal Recipes
Garden Stir-Fry
Makes 6-8 servings
Ingredients
1 Tablespoon vegetable oil
1 clove garlic, minced
1 small onion, vertically sliced
3 medium zucchini, julienned
1 medium yellow squash, julienned
1 large carrot, julienned
1/4 cup honey
2 Tablespoons lemon juice
1 teaspoon each, salt and pepper
Directions
Heat oil in a heavy skillet or stir-fry pan over high heat. Add garlic and onion and cook 1-2 minutes. Add zucchini, yellow squash and carrot; stir-fry until vegetables are crisp-tender.
Stir in remaining ingredients and cook 1 minute longer. Serve immediately.
Stuffed Sweet Peppers
Makes 4 servings
Ingredients
1 Tablespoon vegetable or olive oil
3/4 cup uncooked long-grain rice
4 green onions, thinly sliced
1/4 cup finely chopped fresh parsley
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/4 teaspoon salt
1 can (14-1/2 oz.) vegetable broth
4 medium green bell peppers, cut lengthwise in half, seeded
1 can (28 oz.) crushed tomatoes in purée
1/4 cup honey
1/2 teaspoon crushed red pepper flakes
1 can (8-3/4 oz.) garbanzo beans, drained
1/3 cup dried currants or raisins
Directions
In large saucepan, heat oil over medium-high heat until hot. Stir in rice, onion and parsley; cook 3 to 5 minutes, or until rice begins to brown. Stir in cinnamon, pepper and salt. Gradually add vegetable broth. Bring to a boil, reduce heat, cover and simmer for 18 to 20 minutes, or until liquid is absorbed and rice is cooked through.
Meanwhile, cook green pepper halves in boiling water 5 to 7 minutes or until peppers are crisp-tender; drain. Combine tomatoes, honey and crushed red pepper in 13 x 9-inch baking pan; mix well. Remove 1/4 cup sauce; set aside. Arrange pepper halves on sauce in baking pan.
When rice is cooked, remove from heat; stir in garbanzo beans, dried currants and reserved 1/4 cup sauce. Divide rice evenly among pepper halves in baking pan. Cover pan tightly with foil. Bake at 350°F for 30 minutes.
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