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CHEF PASCALE
FREE RECIPES |
Please, enjoy these free selected e-recipes. COOKING FOR YOU! invites you to subscribe, and
you too can experience an abundance of flavors and health! Thank you and Bon Appetit!
- 12 ounce extra firm tofu
- ¾ cup organic egg less mayo
- ½ cup cut,
peeled granny smith
- 1 cup steamed,
drained organic spinach
- 2 tablespoons
chopped fresh cilantro
- ¼ teaspoon
lemon juice
- ½ teaspoon salt
- Fresh ground
pepper to your taste
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Vegetarian -
Vegan Friendly, Tofu provides a very healthy dip.
1-
Combine in food processor or blender the tofu, egg less mayonnaise,
apple, spinach, cilantro, lemon juice and salt. 2- Process it until
almost smooth. 3- Transfer to a medium bowl and cover. 4- Chill 4
hours up to 24 hours to allow flavors to blend. 5- Gently, stir
before serving. 6- Can be served with your favorite organic
vegetables dippers, tortilla chips, or baked pita chips.
This very refreshing and healthy dip that
pleases the all family and guests. It is also great used as a spread in
your wraps and sandwiches.
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Servings 6
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3 lb squash
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3 tbsp olive oil
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Salt and fresh ground pepper
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3 thyme sprigs
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1 bay leaf
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1 quart vegetable stock
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1 tbsp heavy cream (optional)
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1- Peel, cut squash into 2-inch cubes. Scoop out the seeds and reserve to
plant in your garden.
2- Heat 3 tbsp oil in cooking pot, sauté squash on medium heat, stir
frequently for 10 minutes.
3- Add vegetable stock, thyme and bay leaf. Then stir, and bring to a
boil.
4- Season with salt and pepper and cover, lower heat on medium-low, simmer
for about 40 minutes or until tender - stir occasionally.
5- Pick out and discard the thyme sprigs and bay leaf. Working in batches,
transfer the soup to a blender or food processor and puree until thick and
creamy mixture. Transfer the Veloute to a clean saucepan. Stir in the heavy
cream and verify the seasoning |
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Servings 6
- 4 + 4 oz marinated sun dried tomato
- 2 tbsp chopped fresh basil
- 2 tbsp chop fresh parsley
- Fresh chives
- 2 cup Greek style yogurt
- 2 tbsp extra virgin olive oil
- Salt and Pepper
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1- Cut the sun-dried tomato in julienne. 2- Drain the Greek yogurt then set in a mixing bowl. Add the chopped fresh herbs, the olive oil, salt and pepper. Add 4 oz of tomato julienne. Mix well until creamy.
3- Display yogurt mixture with a small spoon or pastry bag into your favorite shot glasses. 4- Use remaining tomato and chives for decoration. 5- Chill until ready to serve.
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Bon appétit! |
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| "When there is no more good cooking in the
world, there will be no more keen and elevated intelligence, pleasing
relationship, no more social unity" -Antoine Careme |
COOKING FOR YOU
®
Chef and Catering Service
Florida and
Tennessee
772-781-5613
chefpascale@cfyou.com
French Chef Pascale cooks and offers catering service for you in:
Vero Beach, Fort Pierce, Port St Lucie, St Lucie County, Jensen Beach
Stuart, Sewall's Point, Hutchinson Island Port Salerno, Palm City, Hobe
Sound, Tequesta, Martin County, Jupiter, Jupiter Island, Palm Beach
Gardens, Palm Beach, West Palm Beach, Palm Beach County and Chattanooga,
Decatur, Dayton, Athens,
Cleveland, Tennessee. |
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