The Garden Gourmet's Vegetable Cookery
by Chef Tony P. Cabianca
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These contemporary, light and healthy, vegetable and fruit recipes were created for delicious eating and for today's health-conscious
lifestyle. Flavor, flair and easy preparation are the watchwords for these chef-designed, homemaker-oriented dishes. Treat
your palate to Potato Cakes, Onion Soup, Tomato and Spinach Pasta, Asparagus Pecan Salad, Blackberry Hollandaise Sauce,
Cajun Corn and Red Pepper Chowder and Creole Crêpes.
120 pages, 6" x 9", wire coil bound, 6 color photographs
Sample Recipe - Zucchini Pepper Relish
This is an excellent accompaniment with any dish - one of his favorites is with omelettes.10 cups finely chopped zucchini
4 cups finely chopped Spanish onion
4 tbsp salt
3 green peppers,seeded, finely chopped
3 red peppers,seeded, finely chopped
2 yellow peppers,seeded, finely chopped
2 1/2 cups white vinegar
3 cups white sugar
1 tbsp ground turmeric
1 tbsp celery seed
1 tbsp ground nutmeg
1 tbsp mustard powder
1 1/2 tbsp cornstarch
Combine the first 6 ingredients and let stand for 1 1/2 hours. Drain and rinse with cold water. While this is standing, combine the
remaining ingredients in a large bowl. After letting the vegetables stand, and having completed the final rinse, combine all
ingredients in a 4-quart (4 L) Dutch oven. Simmer for about 30-40 minutes. Pour into jars and seal when cooled.
NOTE - be sure to sterilize jars by boiling both the jars and lids.
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