Pesto Zucchini Pancakes

Ingredients:

• 3 cups zucchini
  
• 2 large eggs, lightly beaten
  
• 1/2 cup all purpose flour
  
• 1/2 cup pesto
  
• olive oil for frying

Directions:

Grate zucchini using fine cheese grater.
Place zucchini in a collander and allow to drain for one hour.
Mix zucchini, flour, pesto and eggs together until well combined.
Coat bottom of frying pan in oil.
Drop spoonfuls of batter onto hot oil.
Cook until lightly browned (~ 2 minuts per side).
Serve immediately.

Chicken Broccoli Lasagna

Ingredients:

• 1 lb. broccoli
  
• 1 lb. chicken breasts
  
• 1 onion
  
• 1 garlic
  
• olive oil for frying
  
• 2 cups thick tomato sauce
  
• fresh basil, minced
  
• fresh oregano, minced
  
• 9 lasagna noodles
  
• 300 grams chevre
  
• 300 grams mozzarella, grated or thinly sliced
  
• freshly grated parmesan

Directions:

Precook lasagna noodles.
Cut broccoli into small florets and steam until nearly tender.
Peel and mince onion and garlic.
Stir fry onion and garlic in olive oil until soft.
Dice chicken and add to onion and garlic.
Fry until chicken is lightly browned.
Stir minced herbs into tomato sauce.
Spread 1/3 of tomato mixture over bottom of large lasagna pan.
Cover with a layer of noodles.
Spread 1/3 of tomato mixture over the noodles.
Add half the chicken mixture, half the broccoli and half the chevre.
Follow with another layer of noodles topped with the remaining sauce, chicken, broccoli and chevre.
Cover with the third layer of noodles.
Arrange mozzarella over top of the lasagna.
Bake at 350°F for 30-35 minutes until mozzarella is golden brown.
Slice and serve, sprinkling freshly grated parmesan over individual portions.

Eggplant Parmigiana

Ingredients:

• 2 lbs aubergine, peeled
  
• 1 garlic, minced
  
• 3 lbs ripe plum tomatoes, diced
  
• 1/2 cup cream cheese, diced
  
• 3 tablespoons butter
  
• freshly grated parmesan
  
• olive oil for frying
  
• ground black pepper
  
• fresh basil
  
• 1/2 cup flour
  
• 1 egg, separated
  
• 1/8 cup dry wine
  
• 1/8 cup water
  
• grated lemon peel
  
• nutmeg

Directions:

Beat together flour, egg yolk, water and wine until a smooth paste is formed.
Let paste stand for two hours.
Whip egg white until stiff.
Fold egg white, lemon peel and nutmeg into batter mixture.
Sauté garlic in oil until golden.
Add tomatoes, basil and pepper.
Simmer tomato mixture for thirty minutes, stirring occasionally.
Slice aubergines into 1/3 inch thick slices.
Dip aubergine slices in batter and fry in oil until golden on both sides.
Line a large casserole dish or lasagna pan with tomato mixture.
Layer dish with aubergine, tomato mixture and cream cheese.
Sprinkle parmesan over top and dot with butter.
Bake at 350°F for thirty minutes.

Roasted Red Pepper & Tomato Soup

Ingredients:

• 3 red bell peppers
  
• 4 - 5 large tomatoes
  
• 6 jalepeño peppers
  
• 1 yellow onion
  
• olive oil
  
• 2 heads oven roasted garlic
  
• 1 sweet potato
  
• fresh basil
  
• 3 cups herb broth

Garnish:

• seasoned croutons
  
• feta cheese
  
• fresh basil

Directions:

Remove stem and seeds from peppers.
Remove stem from tomatoes.
Peel onion.
Cut peppers, tomatoes and onion into large chunks.
Coat large baking pan with olive oil.
Add peppers, tomatoes and onion. Toss to coat with oil.
Roast in oven at 350°F for 1 hour.
Peel and cube sweet potato.
Boil until soft.
Strain off water.
Purée peppers, tomatoes, onion, garlic, sweet potato, basil and juices from roasted vegetables in food processor.
Add broth.
Bring to a boil, then reduce heat and simmer 30 minutes to allow flavours to blend well.
Serve topped with seasoned croutons, crumbled feta cheese and fresh basil.

Devilled Eggs

Devilled eggs in true, flavourful, Polyphagous Dragon style.
These ain't no church-lady devilled eggs!

Ingredients:

• 5 large eggs, hardboiled, cooled & peeled
  
• 2 tablespoons mayonnaise
  
• 1 teaspoon dry mustard powder
  
• 4 teaspoons HOT Caribbean style sauce (such as "Jamaica Hell Fire" or "Susie's Calypso")
  
• 1 teaspoon hot curry powder
  
• 1 tablespoon minced fresh basil

Directions:

Cut eggs in half lengthwise and scoop out the yolks.
Mash yolks with a fork and mix with mayo, hot sauce, basil and spices.
Spoon (or pipe from a bag) yolk mixture back into wells in egg whites.
Serve chilled. (Just not at your church luncheon -- unless the attendees have been suitably warned!)

Seafood Linguine

A truly decadent seafood linguine, simmered in a sun-dried tomato pesto and white wine cream sauce.



Ingredients:

• 4 servings whole grain linguine
  
• 1 pound live mussels
  
• 3/4 cup dry white wine
  
• 1 cup shucked scallops
  
• olive oil for frying
  
• 3/4 cup whipping cream
  
• 1/2 cup sun-dried tomato pesto
  
• 1 cup cooked lobster meat, broken into small pieces
  
• 1 cup shrimp
  
• freshly grated Parmesan cheese
  
• freshly ground black pepper

Directions:

Cook linguine until al dente.
Scrub and rinse mussels.
Place mussels and wine in a large saucepan with a tightly fitting lid.
Steam mussels over high heat until they open. (Approximately 5 minutes.)
Strain wine off mussels and reserve.
Remove cooked mussels from their shells, discarding any that have failed to open.
If using large sea scallops, chop into 1/2 inch cubes.
Stir fry scallops in olive oil over medium heat until they turn opaque (2-3 minutes).
Add cream and wine to scallops and bring to a boil.
Simmer until sauce thickens slightly. (Approximately 5 minutes.)
Add pesto and mix in well.
Add lobster, mussels and shrimp.
Continue cooking another 5-6 minutes, until everything is heated through.
Serve seafood mixture over linguine, garnished with Parmesan and black pepper.

Bruschetta à la Dragon

Garlic bread with the works!



Ingredients:

• 1 whole grain baguette
  
• garlic butter
  
• thick & spicy tomato sauce
  
• 1 large tomato
  
• 1 yellow onion
  
• fresh basil leaves
  
• cheddar cheese
  
• mozzarella cheese

Directions:

Slice baguette open and place cut sides up on a baking sheet.
Spread cut surfaces with garlic butter.


Spread thin layer of tomato sauce on top of butter.


Dice tomato and onion.
Tear basil leaves into small pieces.
Distribute tomato, onion and basil on top of tomato sauce.


Grate cheeses.
Top baguettes with grated cheese.


Place baguettes under the grill and toast until cheese is melted and starts to brown.

Serve immediately.

Jalepeño Cheddar Soup

This recipe makes a hearty, delicious, brightly coloured winter soup. The jalepeños give the soup a nice flavour, but are not the hottest peppers available. Add some of your favourite hot sauce or a few habeneros for a spicier soup.



Ingredients:

• 2 x 796 ml tins no salt added tomatoes
  
• 2 red bell peppers
  
• 3 cups carrots
  
• 9 jalepeño peppers
  
• 1-2 yellow onions
  
• 2 heads oven roasted garlic
  
• 1 lb aged cheddar cheese
  
• basil
  
• oregano
  
• olive oil

Directions:

Peel onions and carrots.
Remove seeds and stalks from peppers.
Cut onions, carrots and peppers into large pieces.
Toss with olive oil in a large oven proof dish.

Roast at 400°F for 40 minutes.
Transfer roasted vegetables to a large pan or stock pot.
Add tinned tomatoes and their juices.
Add flesh of oven roasted garlics.
Season generously with basil and oregano.
Stir all ingredients together and heat to a gentle boil.
Simmer until vegetables have softened.
Purée soup in a food processor or blender.
Return puréed soup to the pan.
Finely grate cheddar cheese.
Stir cheese into soup and heat until melted.

Enjoy this soup as a meal on its own, or with a salad or a flavourful bread such as my Ancient Grains Focaccia.

Ancient Grains Focaccia

This hearty and delicious focaccia is fragrant with olive oil and herbs. Omit the feta or substitute a soy-based "cheese" for a vegan alternative.

Best enjoyed still warm from the oven. If you have any leftovers they can be enjoyed the next day, lightly warmed.


Note: The focaccia did originally fill this pan. A good chunk of it got eaten before I had a chance to take a photograph!

Ingredients:

• 2 1/4 teaspoons "Quick Rise" instant yeast
  
• 1 1/4 cups very warm water
  
• 1 teaspoon sugar
  
• 1 teaspoon salt
  
• 1 + 1/2 cups white flour
  
• 1 cup whole wheat flour
  
• 1/2 cup stone ground whole grain amaranth flour
  
• 1/2 cup stone ground whole grain quinoa flour
  
• 1 teaspoon dried rosemary + additional for topping
  
• 1 teaspoon dried basil
  
• 1/2 teaspoon dried oregano
  
• 1/2 teaspoon dried thyme
  
• 2 tablespoons + 2 teaspoons extra virgin olive oil
  
• kalamata olives
  
• tomato
  
• onion
  
• feta cheese

Directions:

Combine yeast with 1 cup white flour, sugar and salt.
Stir in very warm (hot to the touch, but not scalding) water.
Add 2 tablespoons olive oil, whole grain flours, and herbs.
Knead dough for 10 minutes, adding up to 1/2 cup additional flour as needed if dough is too sticky. (Dough should be smooth and elastic after kneading.)
Allow dough to rest ten minutes in a warm, draft-free environment.
Coat a 10 x 15 inch baking sheet with 1 teaspoon olive oil.
Gently press dough into baking sheet to fit dimensions of sheet.
Cover with non-stick parchment paper and a tea towel.
Allow to rise in a warm, draft-free environment until doubled in size (approximately 30 minutes).
Pit and chop olives.
Slice tomato.
Slice onion thinly.
Crumble cheese.
Brush surface of dough with final teaspoon of olive oil.
Sprinkle olives, tomato, onion, feta and reserved rosemary over top of dough.
Bake at 400°F for 15-20 minutes, until lightly browned.

Crostini à la Dragon

My own take on garlic bread with the works. This is a favourite appetizer at my dinner parties, but the recipe is hearty enough to serve as a meal in itself!



Ingredients:

• 1 fresh baked, hearty whole grain baguette
  
• 1 oven roasted garlic with roasting oil
  
• 140 g chevre, room temperature
  
• fresh basil leaves, torn into small pieces
  
• sun dried tomatoes, thinly sliced
  
• roasted red pepper, cut into small pieces
  
• feta cheese, crumbled
  
• fresh grated parmesan

Directions:

Slice baguette in half and place both halves, cut side up, on a baking tray.
Drizzle oil from the oven roasted garlic over the bread.
Spread bread with chevre.
Pile on basil, tomato, pepper and feta.
Top with parmesan.
Place under broiler on low heat until parmesan turns golden brown.
Enjoy immediately.

Cheddar & Herb Scones

Ingredients:

• 8 oz. all purpose flour
  
• 1/2 tsp. salt
  
• 2 tsp. baking powder
  
• 2 oz. butter
  
• fresh basil leaves, torn into small pieces
  
• flesh of one oven roasted garlic
  
• 1 cup finely grated cheddar cheese
  
• 5 fl. oz. milk

Directions:

Mix flour, salt and baking powder together.
Incorporate butter until mixture is crumbly.
Add basil, garlic and cheddar. Mix well.
Add just enough milk to hold dough together, forming dough into a ball with your hands.
Roll dough out one inch thick.
Cut into rounds with cookie cutter.
Place scones onto greased baking sheet.
Brush tops of scones with milk.
Bake for 7-10 minutes at 425°F.

Tomato & Feta Salad

Simple. Tasty. Nutrient rich. What more could you want?

Ingredients:

• tomatoes, sliced into wedges
  
• feta cheese, crumbled
  
• fresh basil leaves, ripped into small pieces
  
• balsamic vinegar
  
• extra virgin olive oil

Directions:

Toss tomatoes, feta and basil together.
Sprinkle with oil and vinegar.

Sun-Dried Tomato Pesto

This creation was designed jointly by my friend Sumaya and I and is based upon my green pesto recipe.

Ingredients:

• 3 bunches fresh basil
  
• 2 packed cups sun-dried tomatoes *
  
• 1 garlic, peeled (yes, the whole thing!)
  
• 2 handfuls pine nuts
  
• 1 cup freshly grated parmesan cheese
  
• freshly squeezed juice of one lemon
  
• extra virgin olive oil to mix

Ingredient Notes:

* The sun-dried tomatoes should be moist. Sumaya and I have had great success with a variety which is sold vacuum-sealed in plastic with some moisture locked in. Oil-packed tomatoes also work nicely. (Unless the oil is pure extra virgin olive, drain the tomatoes well before use.)

Directions:

Place all ingredients into a food processor and blend, using just enough oil to mix pesto into a thick paste.
Invite your friends over to enjoy the wonderful aroma in your kitchen and sample your flavourful creation.
If there are any leftovers, package them into single portion airtight containers and freeze immediately.

To enjoy leftover pesto:

Thaw enough pesto for one use GENTLY.
(Be careful NOT to cook the pesto!)
Enjoy immediately.

Notes:

Pesto is a wonderful, versatile food, bursting with heart-healthy garlic. I enjoy our sun-dried tomato variety tossed with whole grain pasta and sprinkled with additional freshly grated parmesan.

Pesto

The herb seller in my local market knows me as "the basil lady" because, whenever my friend Sumaya and I get together for "Fest-o-Pesto", I am wont to clear him out of his stock.

A word on garlic and quantity: When I write "one garlic" I really mean the whole garlic (NOT one clove). Cooking with part-bulbs is for wusses. There are no vampires in my kitchen!

Ingredients:

• 3 bunches fresh basil
  
• 1 garlic, peeled
  
• 2 handfuls pine nuts
  
• 1 cup freshly grated parmesan cheese
  
• extra virgin olive oil to mix

Directions:

Place all ingredients into a food processor and blend, using just enough oil to mix pesto into a thick paste.
Invite your friends over to enjoy the wonderful aroma in your kitchen and sample your flavourful creation.
If there are any leftovers, package them into single portion airtight containers and freeze immediately.

To enjoy leftover pesto:

Thaw enough pesto for one use GENTLY.
(Be careful NOT to cook the pesto!)
Enjoy immediately.

Notes:

Pesto is a wonderful, versatile food, bursting with heart-healthy garlic. I enjoy it spread thickly on fresh, whole grain bread and topped with fresh tomatoes and Lancashire cheese.

Pesto is for sharing! Trust me on this one. If you consume this pesto, you will NOT be able to mask the scent with a swig of mouthwash or a sprig of parsley. You will breath garlic and you will sweat garlic! The only way to enjoy garlic and to still have friends is to share your garlicky creations with all of your mates. Then you will all smell the same!