Walnut Brownies recipe

Ingredients
175 gms dark chocolate (cooking chocolate)
175 gms butter
200 gms sugar (castor)
3-4 eggs
65 gms flour
25 gms walnuts (chopped)

Method
Separate the egg whites and the yolks. Beat the egg whites till they are stiff, preferably with an electric eggbeater. Whisk in the yolks and on a slow flame melt butter in a non-stick pan. Add the broken pieces of chocolate, also add in the castor sugar. Mix all these ingredients while the pan is still on the gas. When the chocolate has completely melted, remove from gas. Cool it down a little bit. Add in the flour. Fold in the egg whites and then the egg yolks. By this time you will have a water-like consistency. Add in the chopped walnuts. Grease a baking tin and dust it with flour. Pour the entire mixture in the tin. Preheat the oven and bake at 180 degree C or at 350 F for about 35 to 40 minutes till done. Serve hot with vanilla ice cream.

Spicy Sevai

2 cup sevai
1 red onion (chopped)
1/4 cup frozen peas
1 chopped tomato
1/4 tsp turmeric powder
salt to taste
1 tsp garam masala
1 tsp lemon juice
1 tsp sugar
1 tsp red chilly powder
2 tsp oil
1 tsp cumin-mustard seeds
handful chopped fresh coriander

Directions
1. Heat a pan with oil, add cumin-mustard seeds. let them splutter.then add onion.
2. When onion turns to golden brown, add tomato.cook it for a while.
3. Now add peas, mix it.
4. add turmeric,salt , garam masala & chilly powder.
5. Pour a glass of water & let it boil.
6. Once it boil add sevai in it.
7. Cook the sevai for 5-7min.(allow all water to vaporise)
8. Then add lemon juice, sugar & mix it & remove from fire.
9. Before serving garnish it with coriender & then serve hot with lemon pickle.

Mille-Feuille of Seasonal Vegetables BC HOT HOUSE

18 ounces white polenta
3 tablespoons thinly sliced
fresh basil
2 tablespoons grated Parmesan cheese
Extra-virgin olive oil
3 carrots, peeled and trimmed
Salt and pepper to taste
1/4 cup orange juice
2 eggplants
2 garlic cloves,minced
6 BC Hot House* red bell peppers
6 BC Hot House* yellow bell peppers
3 green zucchini
2 sprigs fresh thyme or 1 teaspoon dried thyme
13 ounces Gruyère cheese, grated

1. To prepare polenta, follow cooking instructions on the package, stirring in basil and Parmesan just before it is done. Coat an 8-inch square pan with olive oil. When polenta is cooked, pour into the pan and set aside until firm.
Use round metal molds to form the polenta into 6 individual servings approximately 3 inches wide and 3 inches high.
2. Preheat oven to 350°F.
3. Massage carrots with oil, salt, pepper and orange juice. Place in the oven in a large oiled roasting pan for about 16 minutes.
4. Massage eggplants with garlic, salt and pepper.
5. Mix together peppers and zucchini with thyme leaves, salt and pepper.
6. Add eggplants, peppers and zucchini to the carrots and continue roasting for 30 minutes, or until tender. Remove from the oven and let cool.
7. Peel the peppers, remove seeds and cut into quarters. Cut each zucchini lengthwise and eggplant into 6 slices.
8. To assemble, place layers of vegetables and Gruyère on top of the polenta. Refrigerate until ready to use.
9. To serve, heat in a 350°F oven for about 20-30 minutes, or until cheese has melted. Makes 6 servings.

Antipasto Plate with Lasagna KIRKLAND SIGNATURE

When serving Kirkland Signature Italian Sausage and Beef Lasagna or Kirkland Signature Meat Lasagna, start the meal with a flavorful antipasto plate.

1 3-pound or 6-pound Kirkland Signature Italian Sausage and Beef Lasagna or Kirkland Signature Meat Lasagna
Bruschetta (crusty Italian bread sliced, toasted, rubbed with garlic and drizzled with olive oil)
Olives marinated in olive oil and herbs
Hot Genoa salami, sliced thin
Cappiello marinated or fresh mozzarella cheese
Fresh basil leaves
Roasted bell peppers marinated in olive oil, garlic and herbs
1. Prepare lasagna according to package directions.
2. Meanwhile, arrange all remaining ingredients on a platter.
Serve as a first course.
Makes 6-12 servings.

Honey-Glazed Carrots BOLTHOUSE FARMS

1 pound Earthbound Farm* Mini Peeled Carrots
1/2 cup water
1 tablespoon butter
1/2 cup honey
1/4 cup dark brown sugar
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1. Place carrots and water in a saucepan, bring to a boil, cover and cook for 3-4 minutes.
2. Drain water from the pan, add butter and simmer for 1-2 minutes.
3. Add honey, brown sugar, nutmeg and cinnamon. Mix and continue cooking, stirring frequently, for 3 minutes, or until the carrots are tender.
Makes 4 servings.

Braised Carrots with Cilantro and Curry GRIMMWAY FARMS

2 tablespoons butter
1 1/2 teaspoons minced fresh ginger
1 garlic clove,minced
1 teaspoon curry powder
1/4 cup chicken broth
1 tablespoon mango chutney
1 pound Grimmway* baby carrots
Salt and pepper
3 tablespoons chopped fresh cilantro
1. Melt butter in a large skillet over medium heat. Add ginger and garlic; sauté for 30 seconds.
2. Stir in curry powder, chicken broth and chutney.
3. Add carrots and stir to combine. Cover and simmer until carrots are tender and coated in sauce, approximately 7 minutes.
4. Season to taste with salt and pepper.
5. Garnish with cilantro.
Makes 3-5 servings.
Tip: These carrots have a wonderful Indian flavor and can be served as an easy and creative side dish with any meal.

California French Bean Sauté LOS ANGELES SALAD COMPANY

1 pound Los Angeles Salad Company trimmed French green beans
2 tablespoons olive oil
3/4 cup diced bell pepper (preferably orange)
1/3 cup diced poblano chile
1/2 cup chopped peanuts
1 teaspoon cumin seeds
1 ear white sweet corn, boiled, kernels cut off the cob
3/4 cup diced Roma tomato
1/2 cup cilantro leaves
Salt and pepper
1. Cook beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Drain and transfer to a bowl of iced water to cool; drain. (This can be done ahead of time.)
2. Heat olive oil in a large skillet over medium heat. Add bell pepper, chile, peanuts and cumin; sauté for 1 minute.
3. Stir in corn and beans; sauté for 1 minute.
4. Turn off the heat. Add tomatoes, cilantro, and salt and pepper to taste; toss to combine.
Makes 6 servings.