Tasty de­lights and body lotions

Calgary Herald - Calgary Herald New Condos - - Weekend Life - SU­SAN SCHWARTZ

These recipes come from Co­conut 24 /7 (HarperColl­ins, 2013), by Pat Crocker. The fi­nal chap­ter in­cludes recipes for body creams and lotions fea­tur­ing co­conut oil.

Co­conut Caponata

Makes 3 cups (750 mL) Caponata is a tra­di­tional Ital­ian dish fea­tur­ing egg­plant, gar­lic and toma­toes and of­ten served with an­tipasti or as a rel­ish.

Use it as an ac­com­pa­ni­ment for cooked meat, poul­try and fish, as a sauce for cooked rice or pasta, or on toast for a br­uschetta with a Poly­ne­sian vibe.

The Or­ange Co­conut Dress­ing makes this ver­sion come alive. 4 cups (1 L) thinly sliced cab­bage 2 cups (500 mL) shred­ded car­rot

2 ap­ples, finely chopped 1/2 cup (125 mL) coarsely chopped dates 1/2 cup (125 mL) coarsely chopped wal­nuts 1/4 cup (60 mL) shred­ded unsweet­ened

co­conut, fresh or dried 1 cup (250 mL) Or­ange Co­conut Dress­ing (recipe fol­lows)

In a salad bowl, com­bine cab­bage, car­rot, ap­ples, dates, wal­nuts and co­conut. Driz­zle with dress­ing and toss to coat well. Crocker likes red cab­bage in this recipe, but Savoy or bok choy works, too.

Or­ange Co­conut


Pat Crocker/HarperColl­ins

Co­conut Caponata can be served with meat, poul­try or fish, or on toast for a br­uschetta. 3 tbsp (45 mL) melted co­conut oil 1 onion, chopped 3 cloves gar­lic, minced 1 small egg­plant, diced 3 toma­toes, peeled and chopped 1 1/4 cups (310 mL) Co­conut...

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