Summer Recipe 2: A collection of dishes made with Izumi Ward vegetables

Salad-style vegetables pickled in sweet vinegar

	Materials (for 2 people) ・Petit tomato (8 pieces)…100g） ・Cucumber (1 bottle)…100g） ・Carrots (1/2)…60g） ・Myouga (2 pieces)…40g） ・Ａ…Water (50ml) Vinegar (25ml) Sugar (1/2 tbsp) Salt (1/2 tbsp)
(for one person) Energy: 48kcal Vegetable volume: 150g Salt: 1.3g
How to make it 1 Petit tomatoes take the dags. Cucumbers and carrots are cut into strips. It's half-cut. 2 Put 1 and A in a bakeware, wrap it, and heat in a microwave oven (500W) for 1 minute and 30 seconds. Cool it as it is, leave it for about half a day, and soak the taste. Cover the wrap so that it adheres to the vegetables soaks in the vegetables. If you like, you may add ginger (two slices) and red pepper (one bottle).

Plenty of vegetable bitter gourd champloo

	Materials (for 2 people) ・Bitter gourd (1/2 bottles)…150g） ・Cabbage (100g) ・Sprouts (100g) ・Carrots (1/2 bottles)…70g） ・Kamaboko (50g) ・Egg (1) ・Garlic (1 piece)…10g） ・All-round green onions (small pieces)…A little bit) ・Oil (2 teaspoons) ・Ａ…Salt (1/5 tbsp) Pepper (a little) Curry powder (1 tbsp)
(for one person) Energy: 197kcal Vegetable volume: 215g Salt: 1.4g
How to make it 1 Cut the bitter gourd in half lengthwise, remove seeds and cotton, and slice them. The sprouts are washed by removing the beard roots. Cabbage and carrots are shredded. Kamaboko is cut into strips The garlic is chopped. 2 Put oil and garlic in a frying pan, heat, and when the scent comes out, fry kamaboko, carrot, bitter gourd, cabbage and sprout in that order. 3 When the oil has turned into the whole, season with A, add the beaten egg and fry. Serve on 4 dishes and sprinkle with all-purpose green onions. You may use chikuwa instead of kamaboko.

Colded crust of winter melon

	Materials (for 2 people) ・Winter melon (300g) ・Five horses…40g） ・Potato starch (1 tbsp) ・Edamame (boiled)…20g） ・Dashi soup (how to make it)…300ml） ・Ａ…Mirin (1/2 teaspoon) Soy sauce (1/3 of koji) Salt (1 pinch)
(for one person) Energy: ７９kcal Vegetable volume: １５０g Salt: 0.8g
How to make it 1 Peel the winter melon, remove the cotton, cut it into bite-sized pieces, and cook with dashi soup until the bamboo skewers pass. 2. Remove the back, cut it in half, and sprinkle with potato starch. 3 Add seasoning, peeled shrimp, and green soybeans of A to 1, bring it to a boil, thicken, and cool it with the broth.

Caponata-simmered summer vegetables tomato-

	Materials (for 2 people) ・Ripe tomatoes (1/2 pieces)…75g） ・Onion (1/4 pieces)…50g） ・Eggplant (1/2 pieces)…50g） ・Zucchini (1/4 bottles)…35g） ・Paprika (1/4 pieces)…25g） ・Celery (1/4 bottles)…25g） ・Okra (1 bottle)…10g） ・Garlic (1/4 pieces)…3g） ・Olive oil (1 tablespoon) ・Salt (1/3 tbsp) ・Pepper (a little) ・Basil (a little)
(for one person) Energy: 104kcal Vegetable volume: 136.5g Salt: 0.8g
How to make it 1 Cut tomatoes, onions, eggplants, zucchini, paprika and okra into bite-sized pieces. The celery removes the leaves and streaks and slices. Crab garlic with a kitchen knife. 2 Put olive oil and garlic in a pan and fry over low heat. When the scent comes out, add celery and onions and fry slowly. When it becomes soft, add tomatoes, bring to a boil, cook over medium heat and boil a little. Put the remaining vegetables in 3 2, cover when it is re-boiled, and cook over low heat for about 20 minutes. (Occasionally, scrap the whole with a wooden spatula from the bottom of the pot so that it does not burn.) 4 Finally, season the taste with salt and pepper and decorate the basil. It's delicious without basil.

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Created by the Izumi Ward Dietary Improvement Committee (Izumi Ward Healthmate)
"Taste Recipe 2"-A collection of dishes made with vegetables from Izumi Ward.

Health and Welfare Division issued in March 2011

• Health and Welfare Division Health Promotion Section (313 on the third floor)
• Telephone: 045-800-2445
• FAX: 045-800-2516

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