Cucumber Salad

2 whole cucumbers
1/3 cup finely diced onion
1 clove garlic, chopped
2 sprigs fresh dill, chopped, or 1 teaspoon dried dillweed
2 tablespoons salad oil
3 tablespoons red wine (or cider) vinegar
2 tablespoons sugar
1 teaspoon salt
Pepper to taste
Peel cucumbers, slice thin and drain off excess liquid. Combine with remaining ingredients in bowl; mix well. Marinate at least an hour. Makes 6 servings. Note: For creamy version, use 1/2 cup mayonnaise instead of vinegar and oil.

Beef with Cucumber Raita

Makes 4 servingsStart to Finish: 25 minutes
Recipe from Better Homes & Gardens
1 8-ounce carton plain fat-free or low-fat yogurt
1/4 cup coarsely shredded unpeeled cucumber
1 tablespoon finely chopped red or sweet onion
1 tablespoon snipped fresh mint
1/4 teaspoon sugar
Salt and black pepper
1 pound boneless beef sirloin steak, cut 1 inch thick
1/2 teaspoon lemon-pepper seasoning
Fresh mint leaves (optional)
Preheat broiler. For raita, in a small bowl combine yogurt, cucumber, onion, snipped mint, and sugar. Season to taste with salt and pepper; set aside
Trim fat from meat. Sprinkle meat with lemon-pepper seasoning. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat, turning meat over after half of the broiling time. Allow 15 to 17 minutes for medium-rare (145 degree F) and 20 to 22 minutes for medium (160 degree F).
Cut steak across the grain into thin slices. If desired, garnish steak slices with mint leaves. Serve with raita.

More on cucumber juice- dosage

A few days ago I wrote a post which basically says cucumber juice is GREAT for oily skin.Now, I seem to have discovered how to vary the doses.
Cucumber, as you should know, has both astringent and hydrating properties. So how do you keep the oiliest of skin oil-free without drying it to a crisp? (Oil and water are different things. Oily skin CAN feel dry and taut on rare occasions, especially for people with combination skins.)Here's what I realized.When skin is less oily, use a small amount of grated(or pureed) cucumber on skin that has already been washed with water. Massage it on the face for about 2 minutes, or as long as it takes for the skin to feel squeaky-clean to the touch. The water and juice will hydrate it.When the skin is oilier, use more cucumber. If it's the height of heat, oil and humidity, use 1/4th of the cucumber to scrub off the excess oil, splash some water, and then use the rest as a mask for upto 15 minutes. Vary it according to feel.
Since cucumber won't hurt you - maximum it'll make your skin a wee bit dry, and you might have to use a very light water-based moisturiser, feel free to play around with the amount of juice and how long you leave it on.

Cucumbers, tomatoes and lemon

When you crave something light, refreshing, healthy, and flavorful this summer, reach for a modified version of the Middle-Eastern salad known as fattoush (or fatoosh). Traditional fattoush includes toasted pieces of pita, but if you’re allergic to wheat or gluten (or simply want to cut down on your grain consumption), you’ll want to leave out that ingredient. There are as many versions of fattoush as there are regions in the Middle-East, but I’ve reproduced my favorite adaptation for you below. This one is excellent for diabetics, hypoglycemics, individuals with allergies, and candida-sufferers.
I serve fattoush as a perfect accompaniment to Lemon Lentil Soup with Collards, lamb burgers, or hummus (I’ll post recipes for the latter two options soon). For food-combining reasons, I prefer to eat fattoush with either lentil soup or lamb burgers, but when I have company, I prepare all three dishes together. Alternatively, I reach for fattoush at breakfast or throughout the day as a snack.
Although the particular combination of ingredients may be unfamiliar to you, I hope you’ll give this dish a try. The flavors in fattoush are very friendly to the American palate. Even unadventurous eaters enjoy this salad when I don’t tell them beforehand that it’s Middle-Eastern.
Gluten-Free Fattoush (only very slightly altered from a version I found on www.allrecipes.com)
8 leaves romaine lettuce, torn into bite-size pieces
2 green onions, sliced
1 large English (seedless) cucumber, chopped and, unless the skin is too tough, unpeeled
3 tomatoes, seeded and chopped
1/4 cup minced fresh flat-leaf (Italian) parsley
1/4 cup minced fresh mint leaves1 clove garlic, minced
1/4 cup freshly-squeezed lemon juice
1/4 cup extra virgin olive oil2 tablespoons sumac powder
3/4 to 1 teaspoon quality sea salt1/4 teaspoon freshly-ground black pepper

In a large bowl, gently toss the first four ingredients together. Although you may feel like there’s too much lettuce, rest assured that it will wilt once you add the dressing. Sometimes I leave out the lettuce altogether, though, so don’t sweat it too much.
In a separate bowl, whisk together the dressing ingredients. Pour over the chopped vegetables and gently turn to coat. Cover and refrigerate for 20 minutes before serving.
Notes: If you can’t find English cucumbers, use 1 or 2 regular cucumbers (depending on size) and remove most of the seeds. Since they’re usually covered in a thick layer of wax, unless they’re organic, always peel this variety.
Ethnic and specialty grocery stores typically carry sumac. I buy mine inexpensively at Phoenicia Foods here in Houston. Otherwise, you can purchase it online at this website or simply go without. I prefer this salad with the sumac, but it’s still excellent sans sumac.

Avocado and cucumber soup with fresh herbs

Avocado and cucumber soup with fresh herbs (mint, chives)

1 cucumber, rinsed, not peeled (peeled in case of using a blender)

1 bulb of fennel

a few chives

a few branches of fresh mint

a tiny bit of rucola

1 ripe avocado

Extract the juice from all the veggies and herbs except the avocado.

Add some of that juice to a container, and briefly blend with the avocado until you get an unctuous soup.

Season to taste with pepper, salt, horsetail, any herb or condiment of your choice (e.g. chilli).

Note: I decorated with diced avocado, pumpkin seed oil, and tamari (fermented soy sauce). Tamari is used instead of salt.

Let the individual eaters drizzle their own tamari in their cups at the table.

Cucumber Cooler Juice

Cucumber Cooler Juice

Ingredients:
Half a cucumber, halved lengthways
3 carrots, peeled
3 celery stalks, tops trimmed off
Tip: Fruit juices are great for overall health. At first it takes a little time to get used to the taste, but eventually you’ll get there…. Just think of all those health benefits! Another tip is to mix your fruit juice with a little natural apple juice (juice apples along with the veggies) to give it a sweeter taste.
Juice according to juice instructions and enjoy!
Fruit & Veggie Facts:
Cucumbers are a strong diuretic and may help lower blood pressure. Perfect for when you’re retaining water. Celery contains compounds called pthalides which helps regular blood pressure. Also a good diuretic. Carrots are great for the skin and eyes.

Spicy Vinegared Cucumbers recipe - 4 calories

Ingredients:
1-2 medium cucumber
1/2 cup rice vinegar
1/4 teaspoon red pepper flakes
1/2 teaspoon salt (optional)
1/4 cup water

Preparation:
1. Slice the cucumbers lengthwise into quarters (seed if desired).
2. Chop them into chunks.
3. Place them in a shallow bowl with lid.
4. Mix together the rest of the ingredients.
5. Pour the mixture over the cucumbers (make sure all the cucumbers are covered).
6. Marinate for at least 30 minutes.

Servings:
10 Nutritional information for one serving:
Calories: 4
Calories from fat: 0
Total fat: 0g
Cholesterol: 0mg
Total carbs: 1.1g
Protein: 0.2g

Spicy Mango-Cucumber Salad - Raw

So, in the spirit of warmer climates and taking advantage of convenience, I've made this spicy mango and cucumber salad. This salad has two kinds of heat - ginger and cayenne - but the ice cold mango with the crunchy cucumber balances it all out well. Then, topped with the silken cashew cream, this was hot weather heaven in a martini glass.

Spicy Mango-Cucumber Salad

1 mango, chunked

1/2 seedless cucumber, chunked

1/2 inch of ginger, minced, skin on

2 squeezes of lime

1 1/2 Tb. agave (less if the mango is really sweet)

1/8 teaspoon cayenne (to taste)

1/2 cup cashew cream, no vanilla

Toss all ingredients together except cashew cream, and refrigerate for at least 2 hours, preferably overnight. Serve in fun glasses with a drizzle of cashew cream and a slice of ginger

Cucumber Salad

1 cup English cucumber, peeled and cubed

1 medium light orange carrot, peeled and sliced

1 medium yellow carrot, peeled and sliced

1 tablespoon Italian flat-leaf parsley, minced

1 teaspoon fresh lime juice

1 teaspoon raw agave nectarpinch of Celtic sea salt

Mix all of the ingredients together in a medium bowl and let the flavors meld for at least thirty minutes. Then toss lightly and serve.
Tip: The listed ingredients amount to roughly one medium serving or two very small servings. Double or triple the recipe as needed.
Cucumber Salad is wonderful on its own and makes a great addition to any meal.

Cucumber Saketini Recipe

Cucumber Saketinis
For afficionados out there, the type of sake we used was Junmai Ginjo, but it should work fine with any dry sake.
Makes 2 drinks

Generous 1/2 cup cucumber, peeled, seeded and chopped fine8 ounces dry sake
2 teaspoons sugar
2 juicy lime wedges
2 paper thin slices cucumber, unpeeled,
for garnish
Fill two martini glasses with ice and water to quickly chill. Add the cucumber to a cocktail shaker and muddle, as if making a mojito. Add sake and sugar; squeeze in the juice of the two lime wedges. Fill shaker with ice and shake vigorously. If you're not in a rush, let it sit for 1 to 2 minutes. Discard the ice water in your martini glasses. Shake again and strain saketini mixture into glasses.
Float a cucumber slice in each drink and enjoy.

Pepsi Ice Cucumber Soda

Create a cucumber flower

Photoshop Tutorial description:
In this tutorial I'll explain the techniques I used to make a beautiful flower from a cucumber.

http://www.photoshoptalent.com/photoshop-tutorials/pst/408/Cucumber-flower.html

Asinan (Sweet and Sour Cucumber Salad)

Ingredients :

3x Cucumber,
large 1x Onion,
med 1x Thai chile dressing 1/4cupVinegar,
white 1/4 cup Oil
1/2 tsp Salt
2 tsp Sugar
1/2 tsp Garlic powder

Method :

• Cook Time:
4:00 Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend.

blend.from:http://fooddownunder.com/cgi-bin/recipe.cgi?r=10736

Cucumber Coolant Juice

Ingredients:

3 large organic cucumbers 1 head organic celery1 yellow, orange, or red bell pepper

Preparation:

Pass ingredients through juicer and serve immediately. Enjoy.

Cucumber Salad variations

There are many kinds of cucumber and they have a very wide range of taste: from watery to light melon taste. For me the most interesting ones are the indian Dosakai which are yellow and normally have a round shape. In two of the recepies I use English cucumbers which are nearly seedless, have a delicate skin which is pleasant to eat. In the other one Ridge cucumber which I think has much more taste than the English cucumber.For the first type of salad, which is kind of Hungarian style I slice cucumber (English) with a mandoline and add some salt. The onion is also sliced. After a while I press the juice out of the cucumber. I prepare a simple vinager "water" and mix with cucumber and onion and season with some pepper.

The second way of preparation is also common in Hungary. Here I prefer to use Ridge Cucumber which I slice thin, but defintly thicker than with a mandoline. I chop some spring onions. I mix some water with vinager, 1 teaspoon of sugar, add cucumber, onion. Add some sour cream on top, season with pepper and paprika.

For the thrid type I use English cucumber which I slice length with a help of a potato peeler. I slice some leek, season with salt and pepper and add simply some greek yoghurt.

Ma-La Cucumber Fans

1/2 lb Cucumbers, Japanese,
or -- Kirby 1 ts Salt, kosher 1 1/2 ts Oil,
peanut OR 1 1/2 ts Oil,
corn 1 ts Ginger,
thinly cut 1 1/2 ts Garlic,
minced 1/4 ts Chili, red, dry,
flakes 1/4 ts Peppercorns,
Szechuan,
-- brown 1/2 ts Soy sauce 1 tb Vinegar, rice 1 1/2 tb Sugar 1 ts Oil,

sesame Remove the tips from the cucumbers, then cut them up into 2-inch lengths. Grasp cucumber lengthwise between chopsticks held in a V-shape on a cutting board, then cut the cucumber crosswise at 1/8-inch intervals into a fan (chopsticks prevent knife from cutting clear through the cucumber.) Toss the cucumbers with salt and set aside for thirty minutes to soften. Drain, rinse with cold water, then press gently between palms to remove excess water. Heat a wok or medium-size heavy skillet over moderate heat until hot enough to sizzle a bead of water slowly. Add corn or peanut oil, swirl to glaze bottom, then reduce heat to low. When hot enough to sizzle a ginger thread, add ginger, garlic, chili, and peppercorns. Toss until fully fragrant, about ten seconds, then add a pinch more chili if your nose tells you it's needed. Add cucumber, toss to combine, then add soy, vinegar, sugar, and sesame oil. Toss until sugar dissolves and liquid is hot. Taste and adjust with a bit more sugar if needed to bring out the full flavor of the chili. Scrape the mixture into a shallow bowl and set aside to cool, stirring occasionally. Before serving, remove most of the peppercorns. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA

Cucumber - Uses and Side Effects

Cucurbitin and fatty oil, contained in cucumber seeds, may have mild diuretic properties when ingested and a soothing effect when used topically. Cucumber flower may be a mild diuretic. Cucumber is high in potassium. It's available as emollient ointments and lotions. The cucumber has been cultivated for at least 3,000 years in Western Asia, and was probably introduced to other parts of Europe by the Romans. Records of cucumber cultivation appear in France in the 9th century, England in the 14th century, and in North America by the mid-16th century.Overview. Cucumbers used for fresh market, greenhouse, and processing are of the same species, therefore have the same plant characteristics. The cucumber is a warm season annual vining plant that produces stiff hairs on the leaves and stems. They can be rather itchy and irritating to human skin when touched. This plant is herbaceous so it is easily susceptible to moisture stress. Cucumbers can be pickled for flavor and longer shelf life. As compared to eating cucumbers, pickling cucumbers tend to be shorter, thicker, less regularly-shaped, and have bumpy skin with tiny white- or black-dotted spines. They are never waxed. Color can vary from creamy yellow to pale or dark green. Pickling cucumbers are sometimes sold fresh as "Kirby" or "Liberty" cucumbers. The pickling process removes or degrades much of the nutrient content, especially that of vitamin C. Pickled cucumbers are soaked in vinegar or brine or a combination, often along with various spices.Reported uses Cucumber is used to treat high and low blood pressure, to cool and soothe irritated skin in patients with sunburn, and to provide fragrance in perfumes. It's also used as a cooling and beautifying agent.

Sea cucumber implant breakthrough

A new material inspired by the sea cucumber that switches from hard to soft states could have important uses in medicine, say scientists.
The lowly sea cucumber, which lives a languid life on the sea bed, normally has a soft and squishy body. But when threatened, it can instantly armour itself by hardening its skin.
Research has shown that the animal owes this ability to rigid collagen fibres embedded in pliable connective tissue.
Chemicals secreted by the creature's nervous system cause the fibres to form a reinforcing network, which stiffens the skin.
Taking a lesson from the sea cucumber, scientists in the US added fine cellulose fibres to a rubbery polymer mixture.
This produced a hard plastic-like material which turned soft on contact with water, due to bonds between the fibres being disrupted. Once it was dry again, the bonds reformed and the material hardened.
The polymer material could be used to improve the effectiveness of biomedical implants, especially those in the brain, the researchers report in the journal Science.
Brain implants that interact with nerves have been used experimentally in the treatment of Parkinson's disease, stroke and spinal cord injuries. However, they often fail within a few months.
It is thought the high stiffness of the electrodes, which is necessary for their insertion, causes damage to surrounding brain tissue over time.
Dr Dustin Tyler, from Case Western Reserve University in Cleveland, Ohio, who co-led the research, said: "We believe that electrodes that use mechanically adaptive polymer as a substrate could alleviate this problem."

Amazon Cucumber Juice...

Ingredients:

* Cucumber 1 Kg

* Green Chillies 1-2

* Corriander leaves

* Mint leaves

* Roasted zeera powder 1 tsp

* Lemon juice

* Salt

Procedure:

Take out the juice of all the cucumbers leaving just 1 cucumber aside.Chop the remaining 1 cucumber into small cubes.Blend cucumber cubes, with all the remaining ingredients.Add the cucumber juice and ice cubes. Shake well.Serve chilled.

Home Remedies for Acne and Pimples

Your acne treatment need not lie exclusively in the hands of the dermatologist. By applying a useful home remedy for acne, you can help relieve your pain or that of your teenage kids and also maintain a clean look. Let us skim over some tried home remedies for acne. Remember that these remedies, or any of these, may not work for everyone. For a great many people, however, these have been fruitful.
Food And Water
Drinking lots of clean water is the key to healthy and fresh skin. It is as useful in acne as in all other skin conditions. Including enough vitamins and minerals in your daily food enhances the effect of the home remedy for acne, which you take. Regular aerobics also helps in keeping your skin healthy.
Lemon-Rose Mix
Mix lemon extract with an equal quantity of rose water and use it on the affected area. Leave it there for 20 to 30 minutes. Then wash it off with clean water. You will see a clear improvement in your skin's condition after 15 days of use.ToothpasteWill you believe that toothpaste is a popular home remedy for acne? Try it. If swelling resulting from the acne is giving you a tough time, apply a little toothpaste (not gel, remember) to the pimples before dropping off. In the morning, the swelling will be significantly reduced.
Mint
Extract juice from fresh mint leaves and use it on the acne-affected area of the skin/body daily at night. This also works well for eczema, insect-stings, and scabies. Another way of using mint as a home remedy for acne is to mix its juice with a little turmeric powder. Leave this mixture on the affected area for 15 to 30 minutes before washing with clean, tepid water.
Garlic
If you can put up with a little smell (much smell indeed), garlic can help relieve your acne. Crush a couple of garlic cloves into a paste and dab it on the acne-affected area twice daily. Rubbing fresh garlic on pimples also works to remove them without any mark.
Vinegar
Vinegar mixed with a bit of salt also serves as a home remedy for acne. Apply the saline vinegar by rubbing it gently on the acne-affected spot. Allow it to stay there before rinsing it off.
Prevention With Cucumber
Cucumber, blended well into a paste, keeps the skin fresh and prevents acne's attack. Use the cucumber paste on your face. Let it stay for an hour or two before rinsing off.
Honey-Cinnamon
PasteAdd a teaspoon of cinnamon powder to 3 tablespoons of honey. Mix well to form a paste, which you'll apply to your pimples before going to bed. Wash with tepid water next morning. Continue to use this home remedy for acne for two weeks.

Creamy Cucumber Salad

Ingredients:

salad cucumber/s
sour cream or Crème fraîche
fresh dill (okay, you can also take dried dill)
salt
olive oil

Preparation:

This is the best cucumber salad in the world and it is also the easiest. At least that is what I believe.
peel and slice the cucumber/s with a mandolin or any other vegetable slicer and put into a bowl
finely chop the dill and add to the cucumber
add a generous serving of sour cream
mix well and season with salt
splash some olive oil on top

Oily Skin Treatment

Oily skin is a persistent cause of botheration among many people. Moreover, with the unhealthy practices in our lifestyle and the toxic environment people are becoming more and more subject to everyday, the problem is only to increase. That is why, we need to maintain a healthy lifestyle, coupled with regular exercise and healthy dietary habits in order to overcome oil build up in our skin and to restore the shimmer in our personality. However, many people still are not aware of what causes excessive oil build up and how to overcome it excessively.Our skin has underneath it sebaceous glands which cause oil secretion. Some people having very active sebaceous glands undergo excessive oil (sebum) secretion in their skins that result in acne, pimples and other associated skin problems. The rate is alarming among the teenagers, although any one from any age group can face oily skin problems. Although sebum is only essential in the healthy performance of our skins, excess of it can also pose serious problems. Remember, a remarkable lack in skin oil can lead to wrinkles easily. Therefore, it becomes essential to control the oil balance of our skins to get a skin glow that is healthy and clean.Excessive oil secretion is also a site of skin infection, apart from being agentive to whitehead, blackheads, pimples and acne. The first thing to avoid and overcome skin oil buildup is to increase your water intake to at least twelve to fourteen glasses each day. Water is the best natural cleanser and helps clean the body of toxins most effectively. A regular external beauty care regime should also be followed to acquire that glow, a reason for everyone is envy. A general skin care routine can consist of the basics - that is, cleansing, toning and moisturizing.Several companies and cosmetic manufacturers out there in the market claim their products and brands to be extremely effective for treating oily skin. Theses products generally contain mild benzoyl peroxide, a compound known for relieving oil from skin. However, it is only a show of wisdom to take their claims with a little pinch of salt and decide for yourself which product or brand best suits you. You might even have to experiment a lot before you can actually find the product that best suits your skin type. Remember, no two people have the same skin type and that is why you have to rely on your experience and your dermatologist for advice.However, it is recommended to resort to natural therapies and treatments to cure oily skin for most effective results and to ensure that the techniques you are using are safe and without any harmful side effects. Using natural ingredients like green tea oil, Aloe Vera, cucumber juice and lemon extracts can help you acquire the healthy glow, relieving you of the excessive oil build up in your skin. Other popular methods of relieving your skin from excessive oil secretion include laser treatment, skin peels, doxycycline, tetracycline, etc for skin. Consult your dermatologist for what is best suited for you and get into a new skin in no time

The Edible Martini (In A Cucumber)

I love drinking!
Drinking is one of (if not my only) hobbies. If I’m not in front of a computer, I’m somewhere where they serve or have booze. I don’t discriminate either, I like hard liquor, beer and wine. I was at a place last week that was so hardcore about their drinks, they even had special ice depending on the glass, it was awesome! The only drinking related event I don’t like is, drinking games. Why do you need to play some stupid game as an excuse to drink?
Anyway, if you like throwing them back as much as me you will probably enjoy the video below where a gourmet chef teaches us how to make an edible martini! He manages to fuse the booze into a cucumber. He claims when you eat it it tastes exactly like a martini and it will get you ripped. Sounds like adult jello shots or a more sophisticated vodka watermelon, I can’t wait to try it!

Handsome@Work

For practical solutions to your every day beauty needs, write in with your full name and address to beauty expert Shahnaz Husain at beauty@mid-day.com

Dear Shahnaz,Please suggest a home remedy to get rid of my under-eye dark circles.
I drink a lot of water. Could this be a reason? Rohit Antapurkar rohit_antapurkar2001@yahoo.com

Dear Rohit,Reasons for dark circles around the eyes include hereditary factors, nutritional deficiencies, stress, inadequate sleep and sun-sensitivity. So, along with external care, you should keep these aspects in mind. Apply pure almond oil sparingly around the eyes every day. Massage it lightly into the skin, using only the ring finger, for one minute under each eye. Leave it on for 15 minutes, and wipe off gently with moist cotton wool. You can also mix cucumber juice and potato juice in equal quantities. Apply under your eyes every day, and leave it on for 20 minutes. Drinking plenty of water keeps the system flushed of toxins and waste products. However, if there is a medical condition or kidney-related problem, you should check with a doctor.shady business: Dab on some potato-cucumber juice concoction, and you won’t have to hide behind glares, like actor Akshay Kumar

sweet-and-sour cucumbers with fresh dill

Ingredients:

2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar1/4 cup finely chopped fresh dill3 tablespoons sugar1/2 teaspoon freshly ground black pepper

Preparation:

Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.

Char siu lamb with cucumber dressing

Ingredients (serves 6)
4 tbs (1/3 cup) char siu sauce (see note)
3 tbs (1/4 cup) honey
1/4 cup (60ml) lime juice
6 x 3-cutlet Frenched lamb racks
1 tbs peanut oil
Caramel rice, to serve
Cucumber dressing
1/2 telegraph cucumber, seeds removed, very finely chopped
1/4 cup (55g) caster sugar
1 1/2 tbs white wine vinegar
1 tbs lime juice
1 long red chilli, deseeded, finely chopped
1/3 cup (50g) finely chopped peanuts
Method
Mix the char siu sauce, honey and lime juice in a large dish. Add the lamb and coat well. Cover and marinate in the fridge for at least 6 hours or overnight.
Preheat the oven to 200°C (190°C fan-forced). For dressing, put cucumber in a sieve over a bowl, sprinkle with 1 tsp salt, then stand for 5 minutes. Rinse, then dry on paper towel. Dissolve sugar with 1 tbs water in a small pan over medium heat and stir to dissolve. Simmer for 2 minutes, then add vinegar and lime. Set aside to cool. Stir in remaining ingredients when ready to serve.
Heat oil in a large non-stick pan over medium-high heat. Add lamb, fat-side down, and cook for 1-2 minutes each side to brown (they'll be quite dark). Place in roasting pan, pour over marinade and roast for 15 minutes for medium-rare, or until cooked to your liking. Rest for 5 minutes, then slice into cutlets and serve with rice, pan juices and dressing.
Notes & tips
Char siu sauce is Chinese barbecue sauce, from Asian shops and selected supermarkets.
Sourcedelicious. - February 2007 , Page 66
Recipe by Valli Little

Mexican Fruit "Gazpacho" Salad

Fruit vendors across Mexico and in many parts of Los Angeles sell an assortment of fruit cut into spears and seasoned with chili powder, salt and/or lime. In Mexico's colonial city of Morella, cookbook author Jeanne Kelley's family came across a stand selling gazpacho de fruta -- diced fruit with lots of chili powder, lime and a sprinkling of queso anejo. This is her simplified version of that salad.
6 servings
Ingredients:
1 1/2 pounds papaya, preferably Mexican
3/4 pound jicama
1 large mango
1 English (seedless) cucumber
1 large orange
3 tablespoons freshly squeezed lime juice
1/2 to 1 teaspoon chili powder
1/2 teaspoon kosher salt
2 tablespoons finely chopped cilantro leaves
Directions:
Peel and seed, if necessary, the papaya, jicama, mango, cucumber and orange; cut into 1/2-inch dice. Combine the fruit in a medium shallow bowl.
Combine the lime juice, chili powder to taste and salt in a small cup; pour the mixture over the fruit. Add the cilantro and toss gently to combine. Taste and adjust seasoning as necessary. Serve immediately.
Recipe Source:
Adapted from "Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen Garden," by Jeanne Kelley (Running Press, 2008).

Even good foods can cause some problems

Even good foods can cause havoc in your life. Here are a few to keep your eye on if you are taking medicine or have certain health problems..
•Grapefruit
Problem: Prescription drug interaction and potential kidney failure.
What happens: While grapefruit is an excellent source of vitamin C and contains fiber, potassium and lycopene for cancer prevention, it could be off-limits for those on some prescription medicines. "It can alter the effects of the drug, causing serious side effects. The biggest concerns are with cholesterol-lowering medicines. The grapefruit may prevent the liver from breaking down the drug, causing toxic levels to build up that could cause kidney failure,” said Lona Sandon, M.Ed., R.D., a professor of nutrition at the University of Texas Southwestern Medical Center at Dallas.
How much do you have to eat? "One glass of grapefruit juice or one grapefruit is enough to interfere with medications. I am not sure at what level kidney failure might occur, but it's probably not a good idea to push it. It likely depends on a person's body weight. No level of grapefruit intake is considered acceptable with these medications,” Sandon said.
•Broccoli
Problem: Prescription drug interaction and hyperoxaluria.
What happens: "Broccoli may interfere with your blood-thinning medications, putting you at greater risk for stroke,” Sandon said. This is why it is important to read the fine print about side effects on any medicines you're taking and pay attention to warnings. Additionally, too much broccoli can cause hyperoxaluria, said Maurice A. Ramirez, D.O., an emergency-room physician and author of the soon-to-be-released book "You Can Survive Anything, Anywhere, Every Time.” "This is increased urinary excretion of oxalate caused by excessive intake of oxalate-containing foods (broccoli, cauliflower, cabbage, brussels sprouts, etc.) resulting in kidney stones,” Ramirez said.
How much do you have to eat? Hyperoxaluria will occur in anyone eating more than 1 to 2 cups of broccoli who has a predisposition to calcium oxalate kidney stones. For these people, even small elevations of urine oxalate will result in the formation of crystals in the urine. If enough crystals form, you'll get stones. This is not unlike gout patients getting gout attacks (or kidney stones) from foods high in uric acid (fermented foods including beer, wine, alcohol, yeast bread, cheese, organ meats, shellfish, etc.).
•High-grit foods and/or grains (such as the whole cracked-grain pieces common in organic bread or coarsely ground, stone-ground whole grains, especially if they contain stone powder or sand) and acidic foods (such as carbonated drinks, uncooked vinegar, uncooked tomato, citrus — especially lemon — and ceviche).
Problem: Odontolysis.
What happens: Odontolysis is the degeneration or wearing down of teeth by excessive chewing of high-grit foods and/or grains or excessive use of acidic liquids.
How much do you have to eat? "For acidic foods, concentration and time of contact are what matters. For instance, drinking lemon juice is a relatively short exposure, but sucking a lemon for the same total intake is a much longer and damaging exposure. In acidic odontolysis, the process dissolves the enamel and dentin of the teeth. For grits and grains, the process is simple wear, like filing down your teeth, only slower. Unfortunately, odontolysis is not reversible, and it predisposes one to cavities and broken teeth,” Ramirez said.
•Vegetables with seeds, such as cucumbers and tomatoes.
Problem: Can exacerbate symptoms of diverticulitis.
What happens: Diverticular disease occurs when small pouches form in the colon, where nuts and seeds can get stuck. The disease is often caused by a diet with too little fiber and too little water. Although the best way to avoid the disease is to make certain you have ample dietary fiber (soluble and insoluble), if you do develop diverticulosis (which can lead to diverticulitis), you may be well-advised to initially follow a low-fiber diet, avoiding seeded fruits, vegetables and most nuts and seeds, and gradually ramp up to a high-fiber diet that promotes soft, bulky stools that pass more swiftly, said Jackie Keller, founder of NutriFit and author of "Body After Baby: A Simple, Healthy Plan to Lose Your Baby Weight Fast” (Avery/Penguin, 2006).
How much do you have to eat? "As little as a cup or two of the wrong thing can cause gas, bloating and great intestinal discomfort,” Keller said.
•Tomatoes, potatoes, peppers and eggplant.
Problem: Increased arthritis pain.

Crab Cakes With Cucumber Slaw

Serves 4
At the restaurant, chef Steve Topple likes to drizzle these crab cakes with a little chive oil. At home, you might make a simple lemon vinaigrette with fresh minced chives to spoon on the plate.
1 pound fresh Dungeness crab meat or canned jumbo lump crab meat
Zest and juice of 1/2 a lemon
1/4 cup mayonnaise
1/2 cup panko bread crumbs, plus more for dusting
Salt
Pepper
1 tablespoon vegetable oil
1. Preheat oven to 350 degrees. Dry the crab meat on a towel and pick out any shells. Combine with the lemon zest, juice, mayonnaise, bread crumbs, salt and pepper. Do not overmix the crab meat, or it will break up. Mold into 8 round cake shapes and dust with a few bread crumbs.
2. Preheat a nonstick pan with the oil. Sear the crab cakes until golden brown, about 2 minutes on each side. Place in a preheated oven at 350 degrees for 5 minutes or until hot in the middle. Serve two cakes to a plate with the Cucumber Slaw and a little lemon vinaigrette if using.
-- From "So You Want to Impress!!!!" by Steven M. Topple

Per serving (not including slaw): 207 calories, 25 g protein, 3 g carbohydrates 11 g total fat, .5 g saturated fat, 80 mg cholesterol, 460 mg sodium, 0 fiber. Calories from fat: 47 percent.

Cucumber Slaw
Serves 4
2 European cucumbers, peeled, cut in half and sliced
2 tablespoons white wine vinegar
1/2 cup mayonnaise
1 small bunch chives, chopped
Salt and pepper to taste
Combine all ingredients except salt and pepper and chill well. Right before serving, season with salt and pepper.
Per serving: 220 calories, 1 g protein, 4 g carbohydrates, 23 g total fat, 3.5 g saturated fat, 15 mg cholesterol, 160 mg sodium, 1 g fiber. Calories from fat: 90 percent.

Skin Care Tips for Glowing Skin and Skin Protection

Our skin is affected by factors that can be grouped as intrinsic and extrinsic. Intrinsic factors are those aspects, which relate to our genetic make-up. Our genes to some extent determine the dynamics of ageing which has a direct effect on our skin. Extrinsic factors are those that affect us from the outside. Our habits, lifestyle and exposure to sun are primary factors that affect our skin. Tips For Glowing Skin.A facemask of egg white and honey gently removes the tan from your face. Cucumber is a natural cleanser. Mix cucumber juice with milk and use it instead of a cleanser. Cut the lemon and rub the wedge all over your face. Leave it for about 20 minutes, then rinse off with cold water. This will refresh your face. Avoid doing this if you have dry skin. Apply the mixture of honey and milk on the face . This will make your skin glow. Prepare a mask by mixing a slice of pumpkin with egg yolk and milk. Let this mask set on your face for 30 minutes for a glowing skin.Mix half-a-cup honey to your bath water for soft and smooth skin. For a soothing body pack, prepare a paste of mint leaves and almonds. Mix it with warm water and apply all over your body. Leave it till it dries and rinse with warm water. For removing facial hair.. Apply a sticky paste of egg white blended with sugar and corn flour. When it dries, gently peel it off. Repeat this three to four times a week. Thin apple slices rubbed onto oily skin will help in controlling oily shine. For supple skin, apply a ripe smashed banana on your face for 20 minutes daily. Cauliflower juice applied on warts regularly will make them fall.Apply the mixture of raw turmeric and cream of milk on the face and wash it after 20 minutes. It will make your skin fair.
Apply the mixture of honey, basin, cream of milk and olive oil as a face pack. Skin Protection: Just as cardiac bypass should not be a substitute for the prevention of heart disease, rejuvenating treatments should not and cannot replace prevention of premature skin aging. In fact, protecting your skin from damage remains the single most effective (and cost-effective) thing you can do to retain youthful appearance as you age. Sun exposure (ultraviolet radiation) is the primary cause of skin damage and skin cancer. Oftentimes it is a greater contributor to skin aging than all other factors combined, including the intrinsic aging of skin cells. Therefore, consistently preventing skin damage from the sun's UV rays (in not just outdoors in summertime) should be the single most important aspect of your skin care strategy. Meticulous UV protection may not only prevent premature skin aging but also facilitate the reversal of some of the existing signs of aging. However, getting your sun protection right is not as simple as it might seem unless you plan to live in a windowless cellar. (And even then you need to know about maintaining your vitamin D status.)

Nature's own suntan products

Increasing your intake of vitamins C and B which are depleated by the sun. Other natural protective aids include sesame oil according to Dian Dincin Buchman in 'The Complete Herbal Guide to Natural Beauty.' Additional aids include anhydrous lanolin, cucumber and a minty cream. Sunburn treatments include vitamin E oil, black tea, comfrey, raw potato, apple cider vinegar, witch hazel, vinegar, olive oil, peanut oil, glycerin, aloe vera, pand barley paste.

Most of us are aware that overexposure to the sun's ultraviolet rays is potentially dangerous . . . and that a gradual tanning routine-as the summer season progresses-is the only commonsense approach to sunbathing.
It's less well-known, however, that you can augment your body's natural sunprotection systems if you increase your consumption of C and B vitamins, all of which are depleted when your body is regularly exposed to solar rays. Summer's delicious harvests of fresh cantaloupe, strawberries, tomatoes, green peppers, broccoli, and collard greens provideas do citrus fruits and juices-excellent sources of vitamin C. Foods rich in B Vitamins include eggs, liver, poultry, wheat germ, unrefined cereals, milk, bananas, tuna, salmon, spinach, peas, and dried brewer's yeast.
INEXPENSIVE PROTECTION
Other natural protective aids are readily (and economically) available from your kitchen, bathroom cupboard, pharmacy, or health food store. (NOTE: As with all sun-care products, it's best to avoid the eye area when applying any of the following preparations.)
Sesame is the polyunsaturated nut oil "which most fully absorbs the ultraviolet rays of the sun", according to herbalist and natural beauty expert, Dian Dancin Buchman. In The Complete Herbal Guide to Natural Beauty (available from Mother's Bookshelf for $2.95 plus $1.00 shipping and handling), Dian suggests applying sesame seed oil alone as a tanning aid, or-if you have access only to whole seeds-grinding a handful of them in your blender or nut grinder and adding a few drops of water to make a milky fluid. Onequarter teaspoon of witch hazel or ethyl alcohol can be used as a preservative, or you can just label the bottle and keep it refrigerated. (When swimming, you'll have to reapply the lotion each time you come out of the water . . . as it will wash off and leave you unprotected.)
Ms. Buchman also mentions that a combination of sesame oil, anhydrous lanolin, and water can be used as an effective tanning cream. Simply melt 114 cup of the lanolin in the top of a double boiler, then immediately blend in 1I4 cup of sesame oil and 314 cup of water. This mixture can also be stored in the refrigerator in a clean, labeled container.
Another natural sun remedy consists of peeling and mashing one large cucumber ... straining the liquid through cheesecloth . . . then adding 1 teaspoon each of low-cost rose water and glycerin, both of which you can probably buy at your local pharmacy.
Virginia Castleton, in her Calendar Book of Natural Beauty (which is out of print . . . but may be available in your local library), describes a minty suntan cream which I've found soothing and helpful while soaking up of Sol's energy. First, drop a handful of fresh mint leaves in a blender containing a couple of tablespoons of water . . . add 112 cup of sesame or coconut oil ... 1 egg yolk ... and 1 tablespoon each of wheat germ oil and lemon juice. You might want to put in a drop of peppermint oil for extra fragrance before blending the ingredients. Once again, keep this suntan lotion refrigerated.

SUNBURN TREATMENTS
When all precautions fail and you get a whale of a sunburn, there are many effective home remedies that can bring you relief. Some folks find that, if they break open vitamin E capsules and apply the oil to the skin, the burn will often disappear overnight (the vitamin packaged in ointment form offers similar results). Or you might try applying sunflower, safflower, or cottonseed oil, all of which are rich in the healing nutrient.
Herbalists and natural beauty experts also recommend compresses made with either black tea, comfrey leaf or root teaor the juice of a grated raw potato-for the treatment of painful sunburns. You can dilute apple cider vinegar with water and pat it on the burned area or use it in a compress, too. A cloth or bandage that's kept saturated with witch hazel, or with equal parts of vinegar and olive oil, can also be beneficial.
Some additional homemade sunburn remedies include sesame, peanut, corn, or some other vegetable or nut oil mixed with vinegar . . . a solution of equal parts of witch hazel, olive oil, and glycerin .. . Aloe vera leaves (just break them open and apply the gel directly) ... a paste made of baking soda or laundry starch and water (spread it on gently) ... a tub bath in water to which 1 cup of baking soda has been added . . . lemon juice and yogurt combined to a spreadable consistency . . . witch hazel mixed with a beaten egg white and honey . . . plain cucumber slices (lay them directly on the burn) . . . or mashed cucumber pulp or juice (strain it through cheesecloth), used either alone or with witch hazel for a compress.
Finally, old-fashioned barley paste is recommended to soothe sunburn discomfort. To make such a paste, grind or blend 3 ounces of barley and mix the powdered substance with 1 ounce of raw honey. Blend the ingredients into a smooth paste and add 1 unbeaten egg white, then rub the concoction gently into the reddened skin and leave it on for several hourspreferably overnight-for slow but sure relief.

Salad days all year round...

Salads need not be all about a bit of lettuce, tomato and cucumber. On the contrary, with all the wonderful leaves available today, a bowl of salad can consist of a mixture of these alone.
There is nothing more convenient or tastier than growing your own salad leaves. Given the right conditions, you can harvest the young leaves, with their fresh flavours and colour, throughout most of the year.
We are definitely spoilt for choice, for there is a phenomenal variety of seeds now available, which can provide us a year-round supply. You don't need a large area in which to grow them, as they can be grown in small, manageable quantities in a limited space, ready for harvesting as required.
In the main, they are trouble-free and can be picked soon after sowing.
Sow in autumn in pots, troughs or directly at growing site. In winter, some forms may need the protection of glass or cling-film to encourage germination, but once they have germinated they will be just fine exposed to the elements.
Early spring, too, will enable you to enjoy their young leaves, and during the summer months provide them shade. A small shade house should fit the bill perfectly.
If you have the space then you can grow them indoors, in a position where they will receive plenty of light. You will only achieve the best flavour from healthy leaves, which, in turn, is determined by healthy soil, well thought-out sowing time and regular watering.
Bear in mind that salad leaves are 90 percent water! Adequate watering is fundamental in slowing bolting and to temper the strong flavour of mature leaves.
When sowing in the garden, spread two inches of either horse manure or home-made compost over the arena and incorporate it into the soil.
Use a potting compost for pot-grown plants.
For mild, refreshingly crisp flavours, then naturally lettuce tops the list. Yet, even with lettuce, there are so many variations in texture, in flavour, in colour and particularly in quantities of juice, for the juicier the leaf the less we need to chew to release the leaves' full flavour.
Lettuce 'Fatima' is a voluminous, butterhead, which is slow to bolt and is resistant to tip-burn and mosaic virus.
Lettuce 'Miluna' is a sweet-tasting Iceberg, with dense, crunchy hearts, and can withstand the heat of early summer.
Lettuce 'Smile' is a great picking variety producing an abundance of leaves if sown in succession.
A wonderful, red-stemmed spinach is 'Bordeaux' with unusual, star-shaped leaves. It is sweetly juicy with an underlying earthy flavour and full-bodied colour.
Another recommended spinach is 'Medania'. It has handsome, green-stemmed leaves which are said to be both juicy and tender.
As for Swiss Chard, then the very young leaves of 'Bright Lights' with an exciting mixture of coloured stems in classic red, pink, violet, golden yellow, carroty-orange and white are deliciously mild and refreshingly crisp.
You can purchase an oriental mix of seeds and we enjoy them in the flower bed near the front door.
This is where things really hot up. They are truly pungent in flavour, but balanced by sweetness and earthiness.
Leaf radish 'Saisai' has appealing, milky-green leaves and despite their pungency they are sweet combined with a hint of bitterness.
Mustard 'Golden Streaks' has charmingly serrated leaves which are spicy, yet sweet, with a note of bitterness, earthiness and acidity. The young leaves, in conservative quantities, can add kick to your salad or use in a stir-fry.
For a balance of sweetness and peppery flavour the 'Mizuna' leaves will nicely meet this criteria. The pretty green leaves are narrow and serrated.
Endive and chicory are reputed for their bitter flavours, but 'Palla Rossa' a fetching, rich-red leaf chicory (radicchio) possesses a sweet and a mild bitter flavour with plenty of crunch.
'Pain de Sucre' is a white chicory with handsome, folded, flavoursome leaves and their flavour is a fine balance of sweet and bitter.
The broad-leaved endive 'Nummer Vijif 2' is a mild sort and sweetly flavoured with plenty of crunch and will therefore not spoil your salad if you don't like the bitter flavour some others have.
I would not be without rocket in the garden, but as the season progresses the leaves hot-up. So, it is best to sow at intervals and compost the leaves that have aged to, in my view, unpalatable heat.
Wild rocket has a marvellous, peppery-kick and an agreeable earthy bitterness balanced out with sweetness and acidity. Salad rocket turns the heat up a couple of notches, with a mixture of strong, spicy flavours which require only a few added to a mild salad.
But if you like it really hot then the one that will deliver this is rocket 'Appolo' with a strongly pungent flavour combined with bitterness and acidity.
Other great young leaves to add to your salads are: dandelions, kale, pea shoots and perilla and a whole host of various basil leaves.
A worthy salad should be a well-balanced mix of colour, texture and flavour, with a note of spice to liven-up the gentler flavoured ingredients.
Use around five to six different kinds of leaves for a spirited starter and to refresh the palate after a meal then partake in just two types with cheese - perhaps.
When you grow your own home-grown leaves you will have on call a ready supply of a marvellously assorted choice of nutritious, mouth-watering salads.

Hate vegetables? Add seasoning

I'M THOROUGHLY convinced that if people knew more secrets to choosing the most delectable vegetables and seasoning or saucing them nicely, they'd discover that they actually crave vegetables.
It's true that old, overcooked or tough vegetables can taste worse than wet cardboard, but it's equally true that prepared well, they can be a succulent delight. Plus, many studies show that vegetables can reduce risks of heart disease, strokes, cancer and many other diseases.
Veggies are nature's medicine, and they also can be mouthwatering treats.
TASTE SECRETS
The problems most people associate with veggies are due to either overcooking them until they are a limp khaki-brown, undercooking so they are tough, or leaving them dry instead of taking advantage of the yummy array of sauces and seasonings out there.
I think fresh vegetables taste the sweetest. However, from a nutritional standpoint, frozen vegetables are similar to fresh vegetables.
I rarely eat canned vegetables--many are soggy, salty and have vitamin C leached out. However, canned tomato puree and tomato paste are indispensable in the wintertime. And marinated artichoke hearts, or Italian antipasto vegetables, are a treat. Also, canned beans are very quick and convenient for side dishes, soups or added to salads.
Raw and ready
In high summer, some juicy, just-picked vegetables do taste best unadorned. A tomato fresh from the garden, still warm from the sun, is lovely sliced and eaten plain or in a sandwich with a dab of mayonnaise. Fresh lettuce and thinly sliced radishes spice up any sandwich.
If you like salads, try the mingling trick. Consider chopping or grating the vegetables very small, into dime-size or even pea-size pieces, so that you will taste many flavors in a single bite.
You'd be amazed how different a salad of lettuce, tomato, cucumber and carrot tastes chopped smaller and sprinkled with dried basil and oregano before you add the salad dressing.
Marinating is another way to enhance the flavor of vegetables. For example, I learned from my mother-in-law to make a salad of chopped red onion marinated for 30 minutes or so in fresh-squeezed lime juice and with a bit of oil. I don't like plain raw onions, but the lime juice adds tang while taming the onion flavor and eliminating onion breath.
SAUTÉ AND STIR-FRY
Many vegetables shine when cooked quickly--sauteed or braised until tender-crisp. This is especially true for green beans, broccoli, cauliflower and asparagus, and even chopped celery and carrots.

To heighten flavor, I start by sauteing a small amount of chopped onion, ¼ to 1/2 cup, in a tablespoon or so of olive oil in a frying pan. Once the onion is fragrant and translucent, I add the main vegetable and saute for a few minutes. Next I add just enough hot water, white wine, or chicken broth to cover the bottom of the pan, then heat covered, for five to 10 minutes or until tender.
If you want more of an Asian stir-fry flavor, instead of adding broth, add equal parts water, soy sauce and vinegar, with a teaspoon of ginger and dash of toasted sesame oil.
The sauteed-onion-and-broth trick is also lovely with chopped cabbage (you can chop part of a cabbage or buy bags of shredded undressed coleslaw) or chopped collard or mustard greens. I usually add red-pepper flakes or lemon pepper to the greens.
Grilling is another fun option all year. Brush the veggies with vinaigrette dressing or a bit of olive oil and sprinkle with herbs such as thyme. Grill for five to 10 minutes. Diagonally sliced zucchini and yellow squash taste delicious this way.
It's also easy to make veggie shish kebabs by skewering cherry tomatoes, mushrooms, hunks of chopped onion, and slices of green pepper, or whatever you like.
soup and steam
Oven roasting is delicious as well, and makes many vegetables taste surprisingly sweet. Try slicing red-skinned potatoes or sweet potatoes, drizzling with olive oil, rosemary and chopped garlic, and roasting at 350 degrees until browned and tender when stuck with a fork, usually 30 to 45 minutes, depending on the size.
Another easy way to prepare vegetables is to make soup. You can buy lots of ready-made broths; almost all vegetables taste good chopped into bite-size bits and cooked in broth until tender. If you're adding leafy greens, such as spinach, add them last because they cook the quickest.
If you like cheese, it jacks up the taste of just about everything. Plain steamed slices of zucchini or asparagus are luxurious when sprinkled with freshly grated Parmesan--you don't need much, so it's relatively low-fat.
Macaroni and cheese gets new life and color if you toss in some frozen peas or broccoli while boiling the pasta.
Steamed green broccoli and white cauliflower look lovely sprinkled with shred-ded golden Cheddar cheese.
Colorful vegetables look beautiful and add wonderful flavors to your meals. They're nothing to dread.
Whether you like the comfort of a warm soup or the simplicity of grilled foods, you can prepare vegetables in a way your taste buds will love.