BOILED VEGETABLES WITH LEMONMINT SAUCE
1 mug runner beans xh courgette, sliced (or xh mug sliced) xh mug dandelion leaves, or x/i mug spinach Salt, pepper A pinch of dill
Cook beans 8 minutes in boiling salted water. Add remaining vegetables and cook gently until greens are just tender. Drain well. Serve hot with sauce made of lemon juice, vinegar, and chopped mint, which may also be spooned over lamb and dolmas.
1 medium pear, peeled and cored but left whole
1 teaspoon artificial sweetener
1 teaspoon almond extract
1 egg white
Preheat oven to 375Â°. Cook pear in water until tender but firm. Drain. Coat the bottom of a small baking dish with nostick vegetable spray. Place pear in the centre. Beat egg white until frothy, add sweetener and almond extract. Continue beating until stiff but not dry. Using metal spoon, cover the fruit with the meringue. Brown in oven for about 10 minutes. Remove from oven. Serve at room temperature or chilled.
CLEAR LEMON SOUP
1 packet chicken broth 1 mug water
1 tablespoon lemon juice
3 tablespoons finely chopped spinach
1 teaspoon lemon peel Salt, pepper
Add dry broth to water and bring to a boil. Add lemon juice, seasonings. Cook 5 minutes. Add spinach and lemon peel. Heat 5 minutes longer. Serve piping hot.
MIXED SALAD OF PICKLED VEGETABLES
2 carrots cut into strips V3 mug bamboo shoots cut into strips 1/2 mug cucumber cut into strips 3A mug shredded white cabbage 1/2 cooking apple 1 teaspoon ground ginger 1 teaspoon artificial sweetener 1 teaspoon coarse salt, pepper Va mug white vinegar 1 spring onion, minced
1 garlic clove, minced
2 tablespoons water Mix spices with vinegar and water. Add spring onion and garlic. Pour over mixed vegetables. Mix well. Let stand in the refrigerator until serving time. Should be prepared the day before if possible.