Tomato & Kale Sauté

Tomato & Kale Sauté

Tomato & Kale Sauté

Ingredients

  • 1 bunch kale
  • 1 stick celery
  • 1 tomato
  • 1/2 yellow pepper
  • 1 onion
  • 1 inch piece raw ginger
  • 1 clove garlic
  • 2 zucchini
  • fish sauce
  • oil

Instructions

Remove ribs from kale and slice into 2 inch pieces. Thinly slice celery, ginger, garlic, zucchini and yellow pepper. Chop onion. Dice tomato.

Add oil to wok or deep frying pan. When hot add ginger, garlic, onion, celery, zucchini, yellow pepper. Cook 1 minute. Add tomato and fish sauce and top with kale.

Cover and cook until kale wilts and turns colour.

Jamaican Pumpkin Soup

Jamaican Pumpkin Soup

Jamaican Pumpkin Soup

Ingredients

  • 3 onions diced
  • 4 stalks celery diced
  • 1 tbsp fresh ginger minced
  • 5 cloves garlic minced
  • 3 tbsp oil
  • 1 large white yam peeled and cubed
  • 1 10 lb pumpkin peeled, seeded and cubed
  • 2 qts vegetable or chicken stock
  • 3 scallions thinnly sliced
  • 1 tsp ground nutmeg
  • 1 tsp turmeric
  • 1 tbsp ground allspice
  • 1 jalapeno pepper diced
  • salt to taste
  • 1 tbsp sugar
  • 1/2 cup cilantro chopped
  • 1/2 cup mint leaves chopped

Instructions

In a large pot combine the oil, onions, celery, ginger and garlic. Cook until onions are soft. Add the allspice, nutmeg, turmeric, and jalapeno and cook 3 - 5 minutes longer.

Add the stock, diced yam and pumpkin and cook until tender. Season to taste with salt and sugar.

Puree with an immersion blender. Serve garnished with cilantro, mint and scallions.