Simple Garlicky Okra

Ingredient:

20 Okras

1 head Garlic, finely chopped

1/4 cup Soy Sauce

4 tablespoons Vegetable Oil

Direction:

1. Bring a boil of water to a boil. Add okras; boil them over high heat for 5 minutes. Drain. Place them on a serving plate.

2. Drizzle the soy sauce over the okras. Top them with chopped garlic.

3. In a fry pot, heat up the vegetable oil until it reaches the smoking point. Pour it slowly over the garlic. It’s ready to serve.

Summer Avocado Corn Salad

Avocado Corn Salad

INGREDIENTS:

3 Avocados, pitted and cubed

3 Corn

1/2 cup Cherry Tomatoes, halved

1/4 Red Onion, sliced

1/3 cup Parsley, finely chopped

2 Garlic Cloves, minced

1 Lime, juiced

Salt and Pepper to taste

DIRECTION:

1. Remove the kernels from the corn. Boil a pot of water. Boil the corn until cooked. Run the corn under cold water to cool off. Drain.

2. In a large mixing bowl, add all ingredients. Gently mix to combine.

Pan-fried Eggplant with Soy

Ingredients:

2 Eggplants, halved lengthwise

3 tablespoons Soy Sauce

1.5 tablespoons Sugar

3 tablespoons Ginger, grated

2 tablespoons Vegetable Oil

Sesame Seed for garnish (optional)

Direction:

1. In a small bowl, whisk together all ingredients except the vegetable oil and eggplants.

2. Add oil in a non stick pan. Place the eggplants in the pan with skin side up.  Turn on the heat to medium. Fry them for about 5 minutes.

3. Pour the sauce over the eggplant. Continue to fry until the sauce is absorbed, about 2 minutes. Sprinkle sesame seeds on top if using. Enjoy.

Summer Marinated Tomato

Ingredients:

2 large Tomatoes, ripen

1/4 cup Flat Leaf Parsley, chopped

1/3 cup Basil, thinly sliced

2 Garlic Cloves, minced

4 tablespoons Olive Oil

2 tablespoons Balsamic Vinegar

Salt and Pepper to taste

Direction:

1. In a large container, combine all ingredients. Close the lid. Shake it victoriously for about 15 seconds. It’s ready.

Lemony Cashew Alfredo Vermicelles with Shrimp and Swiss Chard

Ingredients:

1 cup Cashew

1/2 Lemon of Juice

1/ 4 cup Parmesan Cheese

2 cups Water

2 cups Shrimp, shelled

1 bundle Swiss Chard, cut into bite size

2 bundles of Rice Vermicelles or pasta

4 Garlic Cloves, minced

Vegetable Oil

Direction:

1. To make the Alfredo sauce, soak the cashews with 2 cups of water until soften; about 6 hours. In a processor, combine cashews, soaked liquid, lemon juice and Parmesan cheese; blend until it is smooth.

2. In a pot, heat up 2 tablespoons vegetable oil over high heat. Add garlic and fry until fragrant. Add shrimp; stir fry until it changes colour. Add Swiss chard and fry until it is wilted. Transfer the mixture into a bowl.

3. Fill the water in the same pot. Add salt. Bring it to a boil over high heat. Add vermicelles and cook until soften according to the package. Drain well.

4. Add the shrimp and Swiss chard mixture back to the pot and mix with the vermicelles.

5. Pour in the Alfredo sauce. Stir until it’s heated through. Serve the vermicelles with more Parmesan if prefer.

4-Step Tomato Beef Barley Soup

Ingredients:

600 gram gram Beef Tenderloin

1 Onion, peeled

4 stalks Celery

3 Carrots, peeled

1 Canned Tomatoes

4 cups Chicken Broth

4 tablespoons Worcestershire Sauce

1 cup Barley, rinsed

1 tablespoon Rosemary, dried

1 tablespoon Thyme, dried

2 tablespoons Vegetable Oil

Salt to taste

Direction:

1. Cut all the vegetables and beef into chunks.

2. In a deep pot, heat up vegetable oil. Add the vegetables and fry them over medium heat until fragrant; about 10 minutes.

3. Add chicken broth, beef, tomatoes, thyme, and rosemary. Boil over medium heat until the beef is tender; about 25 minutes.

4. Stir in barley. Continue to cook until the barley is cooked through and the soup is thicken.

Easy Balsamic Glazed Mushroom and Rice

Ingredients:

4 cups Button Mushrooms

1/4 cup Balsamic Vinegar

3 tablespoons Water

2 tablespoons Brown Sugar

1/3 teaspoon Salt

Direction:

1. In a large pot, combine all the ingredients. Bring it to a boil over high heat. Continue to boil until the sauce thicken. Perfect to serve it with steamed rice.