Shredded Potato Warm Salad

INGREDIENTS:

2 Potatoes (any waxy types will do)

4 stalks Celery

1 Carrot

SEASONING:

1/4 teaspoon Salt

1/2 teaspoon Sugar

1 teaspoon Soy Sauce

pinch of White Pepper

1 teaspoon White Sesame

1 tablespoon Sesame Oil

DIRECTION:

1. Peel the potatoes; cut them into sticks. Rinse them under running water to get rid of the starch.

2. Cut carrot and celery into sticks.

3. Bring a pot of water to a boil over high heat. Add potato; blanch it for 5 minutes. Scoop it out and run it under the tap water to stop the cooking process.

4. Next, blanch the carrot and celery for 5 minutes. Drain well. Run the carrot and celery under running water to stop the cooking process.

5. In a large mixing bowl, add potato, carrot, and celery. Add the seasoning; mix well. Let it marinate for 10 minutes before serving.

Strawberry Spinach Salad

INGREDIENTS:

1 dozen Strawberries, steamed removed

4 cups Baby Spinach

DRESSING:

1/4 cup Olive Oil

3 tablespoons Balsamic Vinegar

1 tablespoon Sugar

pinch of Black Pepper

pinch of Salt

DIRECTION:

1. In a mixing bowl, add dressing ingredients and whisk to combine.

2. Add baby spinach.  Cut strawberries and add them to the spinach.  Gently toss the salad until the leaves and fruit are well coated with the dressing.  Serve immediately.

Acorn Squash and Date with Quinoa in Milk

INGREDIENTS: (4 Servings)

1/3 Acorn Squash, peeled, deseeded, and cubed

2 cups Quinoa

1.5 cups Water

8 Dried Dates, pitted

1/3 cup Pumpkin Seeds

2 cup Milk (to serve)

Honey (to serve)

DIRECTION:

1. To cook the quinoa, rinse it under running water until the water runs clean and not foamy; drain well.  Set the quinoa in a pot with 1.5 cups of water.  Bring it to a boil over high heat.  Once it's boiling, turn the heat to the lowest, cover the lid, and continue to cook for another 15 minutes or until the quinoa becomes fluffy.  It is always better to have a taste test.  Fluff the cooked quinoa with a fork and allow it to cool.

2. Meanwhile, boil another small pot of water.  Add cubed acorn squash.  Cook over high heat until tender; about 8-10 minutes.  Depends on the size of the cubes.

3. To serve, combine quinoa, squash, dates, pumpkin with milk.  Drizzle some honey for the additional sweetness if preferred.

Egg n Tofu Pretend "Sushi" 純素蛋皮豆腐"壽司"

INGREDIENTS:

4 Eggs

1 block Tofu, medium soft

1 Carrot, finely diced

3 Scallion, thinly sliced

2 tablespoons Japanese Mirin (or 1/3 teaspoon Sugar)

1 teaspoon Chinese Cooking Wine

1/3 teaspoon White Pepper Powder

1/3 teaspoon Salt

Vegetable Oil

DIRECTION:

1. In a bowl, whisk together eggs, carrot, scallion, mirin, cooking wine, white pepper, and salt.

2. Tofu pat dry and cut it in cubes.

3. Heat up some vegetable oil in a non-stick pan over medium heat.  Add a spoonful of egg mixture in the pan.  Place a piece of tofu on top and gently press the tofu down with your finger.  Then, add another spoon of egg mixture on top. Allow the egg to fry until firm.

4. Flip the tofu over to fry the other side until it is golden brown.  Then transfer it to a plate.  Repeat this process until all the tofu and egg mixture is finished.  Serve when they are hot.

Lemon Brown Rice Salad

Do you often have extra brown rice in the fridge? I do because I tend to cook a larger pot for multiple recipes that call for day old rice, just like this one.  It is still delicious to use freshly cooked rice, but the day old one will give you a more al dente texture.  Adjust the lemon juice amount to suit your tastebuds.  This substantial salad is good to serve with pan fried fish.

INGREDIENTS:

3 cups Indian Brown Basmati Rice, cooked

1 cucumber, seeded and cubed

Red Bell Pepper, seeded and cubed

1 handful Parsley, leaves and stems, finely chopped

DRESSING:

1/3 Lemon of juice

1 Lemon of zest

5 tablespoons Olive Oil

2 tablespoons Light Soy Sauce

1/3 teaspoon Salt

2 flat tablespoons Brown Sugar

DIRECTION:

1. In a large bowl, combine all dressing ingredients and whisk well.

2. Add the remaining ingredients and then stir until they are well coated with the dressing.

Crunchy Salad Green and Strawberry Salad with Fresh Strawberry Vinaigrette | 青脆草莓沙律配草莓醋汁

Although it is nearly the end of the summer the weather is still so hot and humid.  It is joyful to have a big bowl of crunchy salad that is packed with leafy greens and juicy fruit.

For the dressing, I used fresh strawberries to make the vinaigrette, adding another layer of fruitiness.  After trying this dressing, you will agree how much it goes well with the greens.

INGREDIENTS: (2 servings)

1 cup Baby Arugula

2 cups Cabbage, shredded

10 Strawberries, hulled and quarter

1 Mini Cucumber

A handful of Walnut, roasted

DRESSING:

6 Strawberries, hulled, quarter

2 tablespoons Sugar

5 tablespoons Olive Oil

3 tablespoons Balsamic Vinegar

small pinch of Salt and Pepper

材料：(2 人份)

1 杯  芝麻菜

2 杯  椰菜，切幼絲

10 粒  草莓，去蒂，切4份

1 條  迷你青瓜

少量  合核，烤過

汁料：

6 粒草莓，去蒂，切4份

2 湯匙  糖

5 湯匙  橄欖油

3 湯匙  意大利黑醋

少撮鹽和黑胡椒粉

DIRECTION:

1. In a small mixing bowl, mash the strawberries from the dressing ingredients along with the sugar, until there are no big chunks.

2. Add the rest of the dressing ingredients; mix well.

3. On a serving plate, arrange the salad ingredients.  Drizzle the strawberry vinaigrette.  Serve immediately.

做法：

1. 在一只小碗內，加入汁料用的草莓。用搗碎器壓至無大顆粒。

2. 下所有汁料用的材料；拌勻。

3. 沙律材料在餐碟上排盤；淋上草莓醋汁食用。