rhubarb plant

Ingredients

  • 1 cup chopped fresh rhubarb
  • 2/3 cup water
  • 1 medium onion, finely chopped
  • 1 teaspoon canola oil
  • 1 garlic clove, minced
  • 1 cup ketchup
  • 2/3 cup packed brown sugar
  • 1/2 cup dark corn syrup
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons hot pepper sauce
  • 1/4 teaspoon salt

Directions

  • 1.In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.
  • 2. Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
  • 3. In the same saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the remaining ingredients.
  • 4. Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator. Yield: 2-1/3 cups.

 

 

asparagus tomato salad

Ingredients

  • 1 pound asparagus, trimmed and halved
  • 6 cups halved cherry, grape, and pear tomatoes in varied colors
  • 1/2 cup crumbled gorgonzola cheese
  • 1 ripe avocado, cut into cubes
  • 1 cup sliced basil leaves
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper

Preparation

1. Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.

2. Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

Ingredients

  • 20ml fresh lemon juice
  • 20ml olive oil
  • 2/3 tbs finely
  • chopped fresh dill
  • Salt & freshly ground black pepper
  • green lettuces, leaves separated, washed, dried, torn
  • 1 ripe avocado, halved, stones removed, peeled, thinly sliced
  • 20 (about 1kg) cooked tiger prawns, peeled leaving tails intact, deveined

Preparation

  1. Place the lemon juice, oil and dill in a screw-top jar and shake until combined. Taste and season with salt and pepper.
  2. Place lettuce, avocado and prawns on plates and drizzle with dressing to serve.