Bon Appetit!

I believe in taking the time to prepare, and eat, good food that's good for you. Of course I like to make it look good too.

My approach to cooking is a creative, flurry of activity. I love soups, vegetables and vegetarian foods, though I eat my share of meat. Cooking with fresh herbs, citrus fruits, crunchy and chewy foods like nuts or brown rice never get old for me. I'm a fan of real, whole food, so you won't find anything here that isn't good for you.

Some of my recipes are a bit fussy and some so simple they barely deserve to be called a recipe, like the Broccoli Stem Salad.

I offer these recipes as a guideline. (See creative flurry above.) So I expect you to personalize and adapt to suit your taste, time and available ingredients.

 

Recipes by Claudette

Chicken

Salads

Soups

Vegetables

Vegetarian

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O Boy – Bok Choy Salad

Bok Choy Salad

Salad Ingredients

2 Shanghai bok choy*

1 large, ripe avocado

handful grape tomatoes*

15 snap peas, ends removed, chopped

2 tbsp red onion slivers

2 tbsp chopped, fresh cilantro

2 tbsp slivered almonds

Dressing

4 tbsp canola oil

1 tsp sesame oil

1 tbsp Braggs Seasoning* or soya sauce

1 tbsp rice vinegar

1 tbsp balsamic vinegar

dash fresh ground black pepper

 

Toast almonds in a pan over medium heat until browned, 3 or 4 minutes.

Cut the bottom off the bok choy to separate the leaves. Rinse and dry thoroughly. Chop, using

both stems and leaves. Chop avocados, onions, and peas and mix with greens.

Combine all ingredients. Toss gently with dressing.

 

Serves 4 or 5

* Shanghai bok choy is about 5 to 7 inches in length. You can mix bok choy and other greens of

your choice, if desired.

* This salad is also delicious with oranges instead of tomatoes. Remove peel with knife, removing

all the white pith at the same time. Slice orange in disks, then slice each disc in half.

* Bragg’s seasoning is made from soy protein and water only. It is less salty than soya sauce.