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Meal/Course - Side Dish
This is a quick and easy recipe that can be used as a marinade, dipping sauce, or as topping to grilled fish or poultry. I even use it as a flavoring in rice. If you are using the sauce for dipping after it’s been used as a marinade, for safety’s sake it must be simmered for 15 to 20 minutes before serving.

This is a great dish for vegetarians! Just make sure that you use vegetable broth, not chicken or beef stock.

In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.

Stilton-Stuffed Mushrooms

Total time: about 24 minutes

recipe image
Although this dish was developed as a way to prepare zucchini from my garden, you can substitute fresh asparagus and/or thinly sliced green beans in this recipe. The toasted garlic tastes like nuts when sprinkled on top of the vegetables. This elegant  dish is a great accompaniment to just about any meal so don’t limit yourself to Asian or Chinese.
This elegant vegetable is a great accompaniment to any meal--not only with Chinese foods. The dish must be prepared with fresh asparagus, never frozen. If asparagus is out of season substitute green beans or broccoli.
Sunday afternoon heaven, accordingto Harald and Renate Zoschke, is watching a soccer game on TV, drinking beer, and snacking on these spicy baked potatoes!
Here is the third in our trio of potato salads. It calls for chile powder and sauce instead of pods to elevate the heat level.

To make tomato concassé, place fresh tomatoes in boiling water for a few seconds to loosen the skins, then peel them, remove as many seeds as possible, and squeeze out the juice. Then dice them as finely as possible. Serve this intensely-flavored bisque with a good red wine and sourdough bread. Read Dave DeWitt's entire spicy spring soup article here.

The flavor of peppers dominates this powerful, spiced up broth. This recipe can also be used as a vegetarian stock for making other soups and stews. It is an elegant example of a first course soup that can precede any entree.
 

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