Vegetable sauce from the garden

‘We love the fresh vegetable sauce from the garden. It is healthy, and you can easily adjust the ingredients according to your style,’ .

Total time: 20 minutes

Yield: 6 cups

·         3 big tomatoes, chopped

·         1 cup of cucumber, chopped

·         1 medium red or yellow sweet chili, chopped

·         ¾ cup of zucchini, chopped

·         1 small red onion, chopped

·         ½ cup of fresh coriander, chopped

·         1 jalapeno containing seed and sliced

·         2 tablespoons of olive oil

·         1 tablespoon of white vinegar

·         ¾ teaspoon of pepper

·         ½ teaspoon of salt

·         ½ teaspoon of Egyptian fennel

·         Crunchy corn cake

Description: Description: Description: Description: Vegetable sauce from the garden

Vegetable sauce from the garden

In a big bowl, mix all ingredients, turn over until blended. Put into a fridge, cover until use. Serve with corn cake

Note: Use an instant glove when slicing the hot chili; oil can hurt the skin. Avoid eye touching.

6-layer salad

‘This salad is a dish that satisfies all. I use this recipe whenever I need an acceptable dish. It is quickly cooked, can be available and looks great,’ .

Prepare: 20 minutes + cooling

Yield: 12 portions

·         1 ½ cups of uncooked shell-shaped pasta

·         1 tablespoon of vegetable oil

·         3 cups of ground lettuce

·         3 well-cooked eggs, sliced

·         ¼ teaspoon of salt

·         1/8 teaspoon of pepper

·         2 cups of cooked ground chicken breast

·         1 packet (10 ounces) of unfrozen Holland peas


·         1 cup of Mayonnaise

·         ¼ cup of sour cream

·         2 green onions, chopped

·         2 teaspoons of Dijon mustard


·         1 cup (4 ounces) of ground Monterey Jack or Colby cheese

·         2 tablespoons of sliced fresh parsley

Description: Description: Description: Description: 6-layer salad

6-layer salad

1.    Cook the pasta according to the instruction

2.    Put the lettuce in a 2½-inch glass bowl; covered with pasta and eggs. Sprinkle some salt and pepper. Put a layer of chicken and peas in. In a small bowl, mix the sauce ingredient until blended; sprinkle on the top. Put into the fridge in some hours or overnight.

3.    Before using, sprinkle some cheese and parsley

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