Main Dishes

Stuffed zucchini with ground lamb and tomato

You can also stuff small eggplants, bell pepper halves, even onions. Yield: Serves 6 3 medium zucchini or crookneck squash 2 cloves garlic, minced or crushed 1 smallish or 1/2 large onion, chopped 1 large tomato, chopped into small dice olive oil salt & pepper, to taste 1 Tbsp chopped

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Cheese souffle with lettuce

adapted from Jacques Pepin 2 Tbsp unsalted butter 1 c sliced green onions 8 c 2-inch slices lettuce (iceberg, romaine, leaf all work) 1/3 c water 5 Tbsp all-purpose flour 1 1/2 c milk (we use 2%) 5 egg yolks 1/4 tsp Tabasco sauce 1 tsp kosher salt 6 oz

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Lettuce wraps with ground chicken

You’ll need ground chicken or turkey, pine nuts, fresh ginger, scallions, your favorite Hoisin sauce, Worcestershire sauce, rice vinegar, a bit of oil, and a dozen or so fresh tender lettuce leaves (butter-head is very nice). I like to put something crunchy in here, too: sometimes I use a can

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Gai lan or broccoli beef noodles

adapted from Jaden Hair, http://steamykitchen.com Marinade: 1Tbsp soy sauce 1 Tbsp oyster sauce 1 Tbsp Xiaoxing (Chinese rice wine) or sake 1 Tbsp sugar 1 Tbsp cornstarch 1 tsp dark sesame oil Stir-fry ingredients: 1 lb beef sirloin, thinly sliced 1 lb fresh, or 10 oz dried noodles 2 Tbsp

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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