Melange Recipes

Steps:

• Boil green beans and broccoli for about for 2 minutes. Melt butter in a pan then saute with vegetables. Season with salt and pepper or any other seasonings.

Steps:

• With the steam pipe of an espresso machine steam the milk. Pour the espresso into coffee cups and add the milk and the sugar.

Steps:

• Shell and devein the shrimp and put them in a mixing bowl. Set aside.
• Drop tomatoes into boiling water and let stand 10 seconds. Drain. Pull away and discard the skin. Cut away and discard the cores. Cut tomatoes in half crosswise and squeeze away most of the seeds.
• Cut tomato halves into 1/4-inch dice. There should be about 1 cup.
• Cut ham into very small cubes. There should be about 1/2 cup.
• To the shrimp add the paprika, salt, pepper, thyme, oregano, garlic, all the chopped white part of a green onion or scallion and 1/4 cup of the chopped green part. Blend well with the fingers.
• Heat butter in a heavy skillet and add shallots and shrimp mixture. Cook, stirring, about 2 minutes or until shrimp lose their raw look. Scoop them out into a warm dish.
• Add wine, tomatoes, 1/4 cup green onions and tarragon. Cook, stirring, about 30 seconds and add cream, salt and pepper. Bring to the boil and stir in mustard. Cook, stirring, about 2 minutes or until thickened lightly and saucelike.
• Add ham and shrimp and stir until they are coated with sauce.
• Arrange hard roll halves broiled side up on serving dish and pour shrimp in sauce over all. Sprinkle with remaining 1/4 cup green part of onion.

Steps:

• In a small saucepan, mix together tomatoes, zucchini, salsa, water, oregano, basil, salt, and pepper. Mix in bell peppers if desired. Bring to a boil over medium heat, then reduce to a simmer. Simmer 3 to 4 minutes, stirring frequently.

Steps:

• Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
• Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
• Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
• Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.

Steps:

• Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
• Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.

Steps:

• Cut the zucchini and yellow squash lengthwise into quarters. Cut the pieces crosswise into 1/2-inch pieces. There should be about 3 1/2 cups of each vegetable.
• Cut the onion into 1/2-inch or slightly smaller pieces. There should be about 2 cups.
• Cut each tomato into quarters. Cut the quarters into 1/2-inch pieces. There should be about 2 1/2 cups.
• Check the spinach to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and spin or pat dry.
• Heat the oil in a skillet and add the garlic and onions. Cook, stirring occasionally, until onion is wilted.
• Add the zucchini, yellow squash, bay leaf, thyme, salt and pepper and stir.
• Cook about 5 minutes or slightly less and add the tomatoes. Cover and cook, stirring occasionally, about 10 minutes.
• Add the spinach to the vegetables and stir. Cover and cook about 4 minutes.
• Remove bay leaf and serve.

Steps:

• Unless the eggplant is very small, cut it in half lengthwise. Cut each half into 1/4-inch slices. There should be about 2 1/2 cups. (If it is very small, cut it into rounds.)
• Repeat this procedure with the yellow squash and zucchini, cutting as indicated, depending on size. There should be about 2 cups of each.
• Heat the oil in a heavy, deep skillet or casserole. When it is quite hot add the eggplant and onions. Cook, stirring often, about 2 minutes.
• Add pepper flakes, zucchini and yellow squash, salt and pepper. Cook, stirring often, 3 to 4 minutes. Cover and continue cooking about five minutes. Sprinkle with parsley and basil and stir to blend.

Steps:

• Rinse the blueberries and strawberries and drain thoroughly.
• Put the berries in a bowl.
• Blend the sugar, lemon juice, orange juice and Cointreau and stir until the sugar melts. Pour this over the berries. Sprinkle the mint leaves on top and serve.