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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Grilled Asparagus and Peppers in Romaine Boat

Romaine Boat

Salad Ingredients

Medium size asparagus

3 spears per person

Red, orange and/or yellow

bell peppers

Romaine lettuce leaves,

1 per person

Parmesan cheese, shaved

Balsamic vinegar

Olive oil

Sea salt

Black pepper, fresh ground

1 large clove of garlic

Break tough ends off of asparagus where they naturally want to break.

Cut curved ends off of peppers and reserve for another use. This allows for more even cooking on the grill. Remove core and seeds. Slice each pepper into 6 or 8 lengths.

Brush both asparagus and peppers generously with olive oil and crushed garlic. Grill on barbeque or under broiler, turning frequently, until slightly limp, about 8 – 10 minutes for asparagus and 15 – 20 minutes for peppers. Cool vegetables at room temperature.

Remove skin from peppers (or not) and cut again so that strips are about 1/2" wide.

Drizzle about 1 tsp olive oil (Remember, the vegetables are already coated so you don’t need much.) and 1 tsp balsamic vinegar onto plates. Place 3 spears of asparagus and about 4 strips of peppers into each whole, washed and dried lettuce leaf from the center of the head. It’s meant to be eaten. You want to choose the nicest leaves that are crisp and green.

Sprinkle with sea salt and a pinch of fresh ground pepper. Shave a few slivers of fresh parmesan onto salad.