The Rural Voice, 2004-05, Page 3611
Rural Living
Light fare to satisfy every appetite
Selected by Bonnie Gropp
The feeling of spring is everywhere
and with its arrival people look to
lighter fare to satisfy their appetites.
From brunch, to salads, to even
elegant fare. the menus are simple,
the food colourful.
— Recipes courtesy of
Foodland Ontario
BRUNCH TOMATO TORTILLAS
Salsa:
2 tomatoes, cored and finely
chopped
2 tbsp (25 mL) chopped onion
1/2 tsp (2 mL) ground coriander
1 tbsp (15 mL) red wine vinegar
1/2 tsp (2 mL) cumin
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) pepper
3 drops hot pepper sauce
In medium bowl, combine all
ingredients. Blend well. Refrigerate 1
hour before serving to allow flavours
to blend.
Filling:
1 tbsp (15 mL) butter
2 green onions, chopped
6 medium mushrooms, sliced
5 eggs
2 tbsp (25 mL) milk
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) pepper
2 tomatoes, cored and diced
2 tbsp (25 mL) chopped fresh
parsley
4 flour tortillas (6-inch/15 cm
size)
In large skillet, melt butter. Saute
green onions over medium heat 2
minutes. Add mushrooms, cook 5
minutes. Beat eggs, milk, salt and
pepper. Pour into skillet with green
onion and mushroom mixture.
Scramble eggs until soft, (about 5
minutes. Add tomatoes; cook 2
minutes. Sprinkle with parsley.
Place one-quarter filling on each
tortilla, roll up and place seam -side
down. Spoon salsa on top. Serve
immediately.
WARM ASPARAGUS AND
MUSHROOM SALAD WITH
BAKED GOAT CHEESE
1 log (113 g) chevre, chilled
1 tbsp (15 mL) fine dry bread
32 THE RURAL VOICE
Zesty Springtime Fajitas will put spring in your step! A lively salsa created with
tomatoes and cucumbers complements perfectly the delicate cumin -scented
filling.
crumbs
1/4 tsp (1 mL) paprika
1 1/2 Ib (750 g) asparagus,
trimmed (medium stalks)
1 tbsp (15 mL) olive oil
3 tbsp (45 mL) butter
12 oz (375 g) mixed mushrooms,
sliced
half sweet red pepper, diced
3 cloves garlic, minced
1/3 cup (75 mL) water
2 tbsp (25 mL) white wine vinegar
or cider vinegar
2 tsp (10 mL) minced fresh
tarragon or thyme or 1 tsp (5 mL)
dried
Garnish (optional): fresh tarragon
or thyme sprigs
Slice goat cheese into 8 equal
rounds. Mix bread crumbs with
paprika in small dish; coat each side
of rounds. Place cheese on baking
sheet; set aside.
Arrange asparagus on rimmed
baking sheet; drizzle with oil and toss
to coat. Roast in 475°F (240°C) oven
for 7 to 10 minutes or just until
tender. Remove from oven; cover to
keep warm. Place goat cheese in oven
and bake until hot, 3-4 minutes.
Meanwhile, heat butter in Targe
skillet over medium-high heat. Add
mushrooms, red pepper and garlic;
cook stirring until mushrooms are
lightly browned, 4-5 minutes.
Remove from heat; stir in water.
vinegar and tarragon.
Arrange asparagus on warm salad
plates; spoon mushroom mixture over
asparagus. Top each serving with 2
rounds of goat cheese. Garnish with
fresh herbs if desired.
MUSHROOM AND
CARROT STIR -FRY
1/2 Ib (250 g) carrots (approx. 4
large)
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) butter
1 clove garlic, minced
I tbsp (15 mL) minced fresh
gingerroot
1/2 tsp (2 mL) gtanulated sugar
3/4 Ib (375 g) sliced mushrooms
2 tsp (10 mL) soy sauce
1 tbsp (15 mL) toasted sesame
seeds
Wash and peel carrots: Cut into 2-