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    You are in: Home / Cookbooks / Quebec Seasonal- May, June, July
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    100 recipes in

    Quebec Seasonal- May, June, July

    Recipes to help me use up my CSA baskets. May: rhubarb June: beets, bok choy carrots, summer squash, green onions, garlic scapes, spinach, strawberries, lettuce, potatoes, radishes July: june-berry, blueberries, broccoli, blackcurrants, cabbage, cauliflower, cucumbers, strawberries, raspberries, redcurrant, gooseberries, yellow beans, green beans, sweet corn, onions and leeks.
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    Recipe #135198

    I make up this chickpea salad and keep it in the fridge for lunches all week long - store the extra cukes and red peppers covered in water and snack on them during the week too. Takes just a few minutes to prepare and keeps very well in a tightly sealed container. Also, good topped with feta and tomatoes just before serving.

    Recipe #300958

    Fresh produce hot off the grill makes an unbelievable sandwich. I use an indoor grill pan mainly because the onions can be hard to control on a grate-style grill (but you could poke a skewer through them to keep them from slipping through the grate). To make this off-season, you could mix some chopped sun-dried tomatoes (instead of fresh) into the goat cheese. For small children, this is surprisingly palatable and very healthy. Check out my last step for a tip on how to serve to little ones.

    Recipe #240858

    I believe that squash is similar to what we call marrow in England. This is a low fat and healthy recipe which is nice served with roasted meats.

    Recipe #178761

    22 Reviews |  By Rita~

    You can use a jar baby food beets, canned beets in water that you pureed (NOT pickled) or roast your own beets then puree. You will be very surprised at how good this is. In taste and for your health. Beets are high in carbohydrates and low in fat. Containing phosphorus, sodium, magnesium, calcium, iron, potassium, as well as fiber, vitamins A and C, niacin, folic acid, and biotin.

    Recipe #7883

    A very tasty & refreshing combination.

    Recipe #121965

    6 Reviews |  By ellie_

    Simple-to-make crepes makes excellent use of fresh-from-the-garden chives and scallions. Delicious served with yogurt of low-fat sour cream topped with additional chives for a low-cal lunch or with stir-fried shrimp and vegetables for lunch or dinner. Recipe originally printed in Garden Design (May 2003).

    Recipe #65227

    4 Reviews |  By LAURIE

    Lots of recipes call for puree as an ingredient but dont tell how to make it....here is how!

    Recipe #122335

    2 Reviews |  By tootie1

    This is a wonderful salad! I use fresh herbs from the garden. Lemon basil is a favorite! You can use what herbs you have handy. You could add toasted bread cubes to make this a panzanella salad! Add what you like! Enjoy!

    Recipe #313180

    10 Reviews |  By ellie_

    Fresh garden herbs are used to prepare this vegetable side dish. If you want to cook these in the oven with meat, adjust the oven temperature to correspond to the temperature that you are using to cook the other dishes (between 350-425°F adjusting the time necessary to cook the vegetables). Recipe adapted from The Way We Cook.

    Recipe #71122

    From Everyday Exotic. I like to use the dressing for pasta salad and change the rest with what I feel like. Sometimes I even throw in tuna.

    Recipe #360171

    This recipe comes from the Journal of Italian Food & Wine (c) Holiday 1994.

    Recipe #361499

    A frittata can be served at any temperature; warm, room temperature or even cold. This makes an ideal do-ahead dish for almost any occasion. From wanigan.com

    Recipe #370402

    Orzo pasta salad with zucchini, yellow pepper, corn, cherry tomatoes, pine nuts, feta and a delicious dressing flavored with lemon and oregano. Perfect summer dish. From Today's Parent Magazine.

    Recipe #378243

    66 Reviews |  By Manda

    I got the basis for this recipe from my cousin's wife, who absolutely adores the taste of fresh basil! This is a great, simple summer pasta salad, with a nice light blend of flavors. FRESH basil is a must on this one!! This salad is great alongside BBQ chicken. Easy, and yummy!! Prep. time includes marinating time.

    Recipe #33329

    This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!

    Recipe #8650

    My first culinary "success." This recipe came from a great book _Cucina Amore_, and is often requested by friends and family.

    Recipe #44232

    A friend of mine gave me this recipe. I love having this during the summer time.

    Recipe #28556

    A must for cool people - or those who like cucumbers! This is a very versatile sandwich spread or dip, which is so easy to whip up at the last minute; it makes VERY elegant sandwiches and is a wonderful accompaniment for smoked salmon, prawns (shrimp) or tuna. I have also used it to spread on savoury scones and crackers. If you plan to make this a day before you need to use it, you might like to salt the cucumbers first - as they do release water into the spread.

    Recipe #300257

    24 Reviews |  By PanNan

    These tasty little sandwiches are great for appetizers, tea parties, ladies luncheons, etc., but my husband ate two full size sandwiches for lunch, and loved them. The recipe is from One of a Kind, a Mobile Junior League community cookbook I received from Sweetpea Burgess in the recent cookbook swap. Note for the World Tour participants - this recipe is included in the British category. These are ideal little sandwiches to be served with tea, as is common in Britain.

    Recipe #126578

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