Tapenade

Serves

Put all ingredients but olives and oil in food processor and puree. Add olives and chop in. Add oil in a stream. Serve on baguette rounds. (Note: a simpler tapenade can be made by processing olives with a little olive oil in a food processor and topping w chopped parsley. Another alternative is to replace the anchovies and rum with 1/4 c slivered almonds, toasted)

Olives

1

c Kalamati, pitted

Capers

1

T, drained and rinsed

Anchovy Filets

3

oil cured

Alcohol, Rum

1

T

Olive Oil

2

T

Lemon Zest

from 1 lemon

Pepper

Parsley

2

T

Toasted Savories

Serves

Cover baking sheet w foil and butter. Beat whites till foamy. Drop pecans into whites and stir to coat. Lift w fork or slotted spoon to drain. Place on buttered foil. Mix salt, mustard and garlic powder. Sprinkle on nuts. Bake at 300 for 25 min or until coating is set. Lift foil to loosen nuts and break them apart. Cool. Store in airtight container 1 wk or in freezer up to 3 weeks. Makes 2 c.

Egg White

2

Nuts, Pecans

2

c

Salt

1

tsp

Mustard

1

tsp dry

Garlic Powder

1

tsp

Tomato & Walnut Potatoes

Serves

6

Place potatoes in a steamer rack in a large pan over boiling water. Cover and steam until just tender, 15-20 min. Cool to room temp. Cut each potato in half and, using melon baller, scoop out centers. Cover tomato halves w boiling water and soak for 10 min. Drain and pat dry. Place in food processor w rosemary and garlic and process until coarsely chopped. Add mayo, cottage cheese and lemon juice and process until smooth. Add walnuts and process until they are incorporated. Season w s&p. Spoon into potatoes.

Potato

12

(1.5 lb) small red skinned boiling

Tomatoes, Sun-dried

15

halves, not oil packed

Rosemary

1

tsp dried or 1 T fresh chopped

Garlic

2

cloves

Mayonnaise

0.5

c

Cottage Cheese

0.33

c

Lemon Juice, Fresh

1

T

Nuts, Walnuts

0.25

c chopped

Tomatillo Avocado Salsa

Serves

Place tomatillos & 2 T juice in blender. Puree till smooth. Dice avocados. Add to tomatillo mix w/ green onions, poblano, jalapeno, garlic and cilantro. Mix and season w/ salt, pepper and lime juice. Let sit, covered 1 hr at room temp. Serve w/ grilled meat, fish or chips. makes 4.5 c.

Tomatillos

8

ripe, husks removed, washed & quartered

Lime Juice

2

T fresh

Onions, Green

6

thinly sliced

Pepper, Poblano

1

fresh, diced

Pepper, Jalapeno

0.5

fresh, diced

Garlic

1

clove,chopped

Cilantro

0.5

c chopped

Avocado

3

ripe Hass

Triple Cheese Spread

Serves

In top of double boiler, melt cheeses and milk. Stir in wine. Blend 1 min. Chill in mold. Unmold and sprinkle w. nuts.

Cheese, Cheddar

0.5

lb

Cheese, Blue

0.25

lb

Cheese, Liederkranz

0.25

lb

Milk, Evaporated

0.25

c

Wine, White

0.25

c

Nuts

Tzatziki

Serves

Drain yogurt in paper-towel lined sieve set over a bowl 1 hour. Discard liquid. Put cucumber in another sieve set over a bowl and toss w 1 tsp salt. Drain 1 hour. Rinse and squeeze dry. Mix all, chill and bring to room temp before serving w olive oil brushed grilled pita.

Ingredient	Quantity	Comments
Cucumber	2	large peeled & shredded
Garlic	5	cloves, minced
Olive Oil	2	T
Pepper
Salt	1.5	tsp Kosher
Vinegar	2	T
Yogurt	18	oz plain

Watercress Dip

Serves

Combine all ingredients and chill thoroughly. Serve as dip for shrimp or other seafood. Makes 2 cups.

Mayonnaise

1

c

Sour Cream

0.5

c

Parsley

3

T

Salad Dressing, Green Goddess

0.25

c

Onions, Green

2

T minced

Watercress

0.5

c finely chopped

Wonton Chips, Seasoned

Serves

Preheat oven to 350. Lightly grease 2 rimmed baking sheets. Place wonton wrappers in a single layer on prepared baking sheets. Brush w melted butter; sprinkle each evenly w seasoned salt. Bake 4-6 min or until lightly browned and crisp. Cool completely on parchment paper. Serve immediately or store in airtight container up to 1 week.

Wonton wrappers

25

Cut in half diagonally

Butter

.33

C, melted

Seasoned Salt

1

T, Caribbean, Creole or Cajun