Bok Choy

    Wash and dry 1 bunch baby bok choy. Slice into 1/2 to 3/4 inch pieces. Seperately

    give leaves a coarse cut. Heat Olive Oil and 1/2 tsp. Oriental Sesame oil ( more or less   

    to taste.) Add Tsp. + minced garlic and grated ginger (to taste) sliced Shitake Mushrooms

    5 or 6 depending on size. Saute 3-4 minutes. Add Bok Choy stems. Saute until almost

    tender. Add leaves, continue to saute over medium heat until leaves are wilted and 

    tender. Lightly salt and pepper to taste. 

 

    Marcy Mclester

 

 

                                                Ratatoulle

 

     1/4 cup olive oil

     1 1/2 cups diced onion

     1 tsp. minced garlic

     2 cups diced egg plant (skin on)

     1 tsp. thyme leaves

     1/2 cup diced green bell pepper

     1/2 cup red bell pepper

     1/2 cup yellow bell pepper

     1 cup yellow squash

     1cup zucchinni squash

     2 cups chopped and seeded tomaotoes

     1 tbl. chopped fresh basil

     1 tbl. chopped fresh parsley

    

     Heat large skillet on medium heat. Add olive oil. Add onions and garlic to pan. Cook until

     lightly carmelized. Remove from pan. Add Egg plant and thyme to pan, cook until almost

     done. Remove from pan. Add peppers and squash. Cook until almost done and remove

     from pan. Cook tomatoes, basil and parsley until hot and wilted. Add all cooked

     vegetables back into pan and give a gentle toss. Salt and pepper to taste.

 

     Elaine Hicks

 

 

                                               Dill Sauce

 

      Melt butter in sauce pan. Add flour, make roux. Add finelly chopped dill. Stir to mix.

      Cook for a minute. Add chicken broth to thin out dill mixture. Add 1 - 2 TBL sour cream

      and  whipping cream. Salt to taste add ground white pepper and a pinch of ground   

      nutmeg.

      Enjoy!

 

      Csilla Holbrook