Spring Veggie Medley Recipe code: CETOTSMay

2 cups Assorted Squash (yellow and green) cut uniform
½ of a red onion sliced thin
1 clove garlic chopped
¼ cup Fat Free Italian Dressing
Salt Pepper to Taste

Place a large sauté pan on high heat.
Pour Dressing into a hot sauté pan.
Add onion let cook until a little tender 2-3 minutes.
Then add Squash and Garlic.
Cook to desired doneness.
They are great when not over cooked.
You must keep your pan hot. The Key to this recipe is to sauté
The definition of sauté is to cook on high heat with little oil.
You will have a saucy mess if you do not keep the heat Cranked UP.

Another original recipe form your local Chef Ed Rhinehart.

CHEFED Pad Thai
Ingredients
· ½ pound (225g) of rice noodles
· ¼ cup (60mL) fish sauce
· ¼ cup and 1 tablespoon (75mL) white vinegar (or rice vinegar)
· ¼ cup and 1 tablespoon (75mL) granulated sugar
· a squirt of ketchup
· 4 tablespoons (60mL) vegetable oil
· 2 cloves garlic (chopped)
· 2 tablespoons (30mL) dried red chili pepper flakes (or to taste)
· ½ pound (225g) of shrimp, tofu, or beef (or a combination of all three)
· assorted vegetables (e.g. shredded carrots, white onions, red or green peppers)
· 2 eggs
· 4 chopped green onions
· ¾ pound (340g) of bean sprouts
· ¾ cup (175mL) chopped unroasted peanuts
Optional
· wedge of lime (garnish)
· cilantro leaves (garnish)
Procedure
1. Soak the noodles in warm water for about 20 minutes and strain. (Timesaver: pour boiling water over the noodles and let them sit for 7 minutes.)
2. Mix the fish sauce with the vinegar, sugar and ketchup (optional: lime juice) together in a small bowl.
3. Heat the vegetable oil in the wok on high, brown the chopped garlic and chili peppers for a minute.
4. Cook the meats/tofu in oil, until they are browned (6-8 minutes).
5. Add assorted veggies and cook until tender
6. Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.
7. Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.
8. Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.
9. Serve on a large plate or bowl. Garnish with chopped peanuts and optionally, chopped cilantro and a wedge of lime.