Eggnog French Toast

Prep: 10 minutes
Bake: 30 minutes
Yield: 8-10 servings

Ingredients:

8 eggs
2 cups eggnog
1/4 cup sugar
1/2 teaspoon vanilla or rum extract
20 to 26 slices English muffin bread
Confectioners' sugar, optional
Maple syrup

Asparagus, Broccoli, Ginger and Mint Stir Fry

Prep Time: 15 min
Makes/Yield: 4
Difficulty: Easy

Ingredients:
1 tbsp sesame oil or vegetable oil
2 red chiles or jalapeño chiles, seeded and finely chopped
2in (5cm) piece of fresh ginger, peeled and sliced into thin strips
bunch of scallions, trimmed and cut into 2in (5cm) lengths
2 garlic cloves, grated or finely chopped
1 red bell pepper, seeded and cut into thin strips
10oz (300g) broccoli, cut into florets
bunch of fine asparagus spears, trimmed and halved
1 tbsp granulated sugar
salt and freshly ground black pepper
handful of mint leaves

Directions:
1. Heat the oil in a wok over medium-high heat and swirl to coat the surface. Add the chiles and ginger, and toss for a few seconds, then add the scallions, and a few seconds later add the garlic. Stir-fry for 5 minutes until soft.
2. Add the pepper and stir-fry for a few minutes. Add the broccoli and stir-fry for a few minutes more, before adding the asparagus. Continue stir-frying for another minute or two.
3. Sprinkle the sugar over the top and season well with salt and pepper. Stir-fry for a few seconds until the sugar has dissolved. Remove from the heat and stir in the mint leaves. Serve immediately either on its own, or with some fluffy rice.

Raspberry Vinaigrette

This dressing is great on fruity or nutty salads. Try adding it to the following tasty salad: mixed greens, roasted beets, goat cheese, walnuts.

Ingredients:
1 shallot or quarter of a red onion, finely minced
1 tbsp Dijon mustard
2 tbsp red wine vinegar
1/2 pint red raspberries (or about 3/4 cup frozen raspberries)
Juice of half an orange
1 tsp sugar

Directions:
1. Combine all of the ingredients using an immersion blender, food processor or blender. Check for taste.
2. Drizzle and enjoy on salads.
3. Pour into an airtight container for storage in refrigerator.

Keeps for about three weeks.