Quinoa-stuffed Peppers, Maple Mustard Carrots and Fried Feta Now Serving

In Issue 1

Quinoa-stuffed Peppers:

2 Peppers, Deseeded from top
1 Cup Quinoa, cooked
7-12 Stalks of Asparagus, chopped
½ Sweet Potato, finely chopped
1 Ear of Corn, cooked, then kernels sliced from cob
4-6 Cloves of Garlic, diced or crushed
Feta Cheese, cut into cubes
Salt, Pepper, Oregano, and Chili to taste
Coconut Oil, for frying

Over an open fire heat oil in large pot.
Add asparagus and sweet potato together. Fry until browned and medium soft.
Add Garlic. Fry until aromatic and turning colour.
Add spices to suit.
Stir in corn. Cook for 3-5 minutes over heat.
Remove pot from heat and add quinoa.
Taste and adjust spice levels as needed.
Stir in feta.
Stuff mixture into raw peppers.
Double-wrap stuffed peppers in tin foil and cook over fire or in embers for about 20 minutes or until the pepper is soft.


Maple Mustard Carrots:

Bundle of Young Carrots, whole, tops removed
2-3 Cloves of Garlic, diced
1-2 Tbs Whole-grain Mustard
¼ Cup Maple Syrup
Salt, Pepper to taste

Over an open fire heat oil in small/medium pan.
Add mustard. Cook in hot oil for 2-3 minutes.
Add garlic. Cook until garlic is aromatic and beginning to brown.
Add maple syrup. Stir until beginning to bubble.
Add salt and pepper to taste.
Move pan to an area of lesser heat so sugar does not burn.
Add carrots. Stir until cooked.

Fried Feta:

Block of Feta Cheese, Cut into strips
Coconut Oil, for frying
Coursely-ground pepper

Over an open fire heat oil in small/medium pan.
Add pepper and fry for 2-3 minutes.
Add Feta and fry until browned and crispy.
Flip feta and repeat.