Gail South
Aioli, Garlic Roasted
Preheat oven to 350. Toss garlic w 1 tsp oil and wrap in foil. Bake 35 min or until tender. Cool and peel. Meanwhile, combine yolks w 1T juice in bowl. Place over small saucepan of simmering water. Cook, stirring, until mix forms a paste, 7 min. Transfer to blender w remaining juice, garlic, 1/4 tsp salt 1/8 tsp pepper, saffron and water. With machine on, slowly add oil, until thickened. Adjust seasonings. Makes 3/4 c
Garlic 6 cloves
Olive Oil 1.25 c (or use combination of olive and vegetable oil)
Egg Yolks 3
Lemon Juice, Fresh 3 T
Saffron pinch
Water 1 T
Aioli
Place peeled & minced garlic, yolks, lemon juice, salt and white pepper in food processor and puree 10 sec. With motor on, pour in oil in slow stream as mixture emulsifies and thickens. Refrigerate till ready to serve.
Egg Yolks 2
Garlic 1 med. clove peeled
Olive Oil ¾ c
Lemon Juice 1 T plus 1 tsp
Anchovy Dressing
In blender, combine lemon juice, garlic and kosher salt. Let sit for 2 minutes, then add anchovies and parsley. BLend. With blender running, drizzle in oil until emulsified. Taste and add more lemon juice and salt as needed.
Lemon juice 1/4 c
Garlic cloves 2 fat, finely crushed or grated
Kosher salt 1/4 tsp
Anchovies 2-4
Parsley 2 T chopped
EVOO 1/2 c
Asparagus Balsamic Salad
Parboil asparagus 5 min. Spread cream cheese on proscuitto w minced garlic. Wrap asparagus. Mix white balsamic glaze w EVOO and drizzle on asparagus. Pepper. overnight in fridge.
Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint
Put the breadcrumbs, Parmigiano, walnuts, and lemon zest in a large bowl. Add 1 teaspoon salt, a bunch of twists of black pepper, and 1/2 teaspoon chile flakes. Toss to combine everything. Cut the asparagus on a sharp angle into very thin slices and add to the crumb mixture. Add 1/4 cup lemon juice and toss some more. Taste and dial in the flavors by adding more salt, black pepper, chili flakes, or lemon juice. When the flavors are bright and delicious, add the mint and 1/4 cup olive oil and toss. Taste and adjust again, and serve.
1/3 cup dried breadcrumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped lightly toasted walnuts
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Dried chile flakes
1 pound asparagus, tough ends trimmed
About 1/4 cup fresh lemon juice
1/4 cup lightly packed mint leaves
Extra-virgin olive oil
Asian Seafood & Sprout Salad
Wash and dry greens and set aside. Mix mayo, soy sauce, lemon juice and ginger together. In another bowl, mix seafood, sprouts, noodles, water chestnuts, scallions and parsley. Toss with dressing and serve over greens.
Seafood 1 c cooked shrimp
Seafood 1 c cooked crab or scallops
Bean Sprouts 2 c mung bean
Chow Mien Noodles 1 c
Water Chestnuts 1/2 c chopped
Scallions 1/4 c chopped
Parsley 1/4 c chopped
Mayonnaise 3/4 c
Soy Sauce 1 T
Lemon Juice 1 T
Ginger 1 tsp minced
Avocado Radish Salad w Lime Dressing Serves 2
In a bowl, whisk together lime juice, oil and s&p. Add avocado and toss gently w rubber spatula. Divide romaine between 2 salad plate and put avocado mix in centers. Sprinkle salads w radishes.
Lime Juice 2 tsp fresh
Olive Oil 1.5T
Avocado 1 firm ripe, peeled and cubed
Greens 3c shredded romaine
Radishes 3 chopped fine
Barley Pecan Salad Serves 6
Bring barley, water, and a salt to a boil in a 2 qt saucepan, then reduce heat and simmer, covered, until barley is tender, about 10 min. Remove from heat and let stand, covered, 5 min. Drain barley in a colander, then rinse under cold water and drain well. While barley is simmering, cook pecans in oil in heavy skillet over moderately low heat, stirring frequently, until nuts are toasted 1 shade darker, about 4 min. Toss nuts and oil w barley and remaining ingredients in a large bowl, then season w salt and pepper.
Barley 1c quick cooking
Water 2c
Salt 0.5tsp
Nuts, Pecans 0.75c chopped
Olive Oil 0.25c
Carrots 2 medium, diced .25"
Celery 2 ribs, diced .25"
Dill 0.25c chopped fresh
Shallot 0.25c finely chopped
Lemon Juice, Fresh 2T
Basil Dressing
Combine all ingredients in food processor and blend.
Basil 2c fresh
Cilantro 1c fresh
Lemon Juice, Fresh .33c
Olive Oil 0.33c
Salt/Pepper
Beans, Green w Red Onion/Mustard Seed Vinaigrette Serves 8
Heat 1 T oil in heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 min. Transfer all to large bowl. Simmer vinegar and sugar in small saucepan, stirring until sugar is dissolved, then cool 5 min. Heat remaining 2 T oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8-10 min. Remove from heat and stir in vinegar, then add to mustard oil in large bowl. Have ready a large bowl of ice and cold water. Cook beans in pot of boiling salted water until crisp-tender, 5 min. Drain and plunge into ice water, then drain well Toss w vinaigrette and s&p. Serve at room temp or chilled.
Olive Oil 3T
Mustard 2T seeds
Vinegar 0.33c red wine
Sugar 1T
Onion 1med, thinly sliced
Beans, Green 1.5lb, trimmed
Beet & Tomato Salad
Preheat oven to 375. Place beets, cut sides up, on parchment-lined foil on a rimmed baking sheet. Drizzle with oil, and sprinkle w 1/4 tsp salt. Fold foil over beets to enclose, and crimp edges to seal. Bake until tender, about 35 min. Let cool. Peel, and cut into wedges (beets can be refrigerated in an airtight container overnight). Arrange beets and tomatoes on a serving platter. Drizzle w oil and lemon juice, and season w s&p. Scatter mint over top
Beets 6 halved lengthwise
Olive Oil extra virgin
Tomato 4 to 6 (2 lb) cut into wedges
Lemon Juice, Fresh 0.5 lemon
Mint 0.33 c
Beet Salad, Spiralized w Honey Balsamic Vinaigrette
Prepare vinaigrette: Whisk together honey, balsamic vinegar, EVOO, mustard, salt and pepper. Set aside.
Bring a large pot of water to boil. Slice onion. Microwave peas. Chill five minutes. Add beets to boiling water and cook 1 minute. Drain and immediately transfer to bowl of ice water. Let stand 3-4 minutes and drain. Crumble goat cheese. Combine all ingredients, including oranges, except cheese. Toss w vinaigrette. Top with goat cheese.
Honey 1 T
Balsamic vinegar 3 T
Extra virgin olive oil
Mustard 2 tsp whole grain
Red onion 1 small
Mandarin oranges 1 small can
Sugar snap peas 1 (8 oz) pkg microwavable
Red Beet Spirals 32 oz
Honey Goat Cheese 4 oz log
Arugula or Watercress Greens 4 oz
Broccoli Salad
Mix mayo, sugar, cider vinegar and dissolve sugar in dressing. Add dressing to remaining
Broccoli 2 heads, barely steamed
Onion 1 med. Red, thinly sliced
Bacon 1 lb, fried crisp and crumbled
Cheese, Cheddar 1 c grated
Bulgar Pecan Salad Serves 2
Combine bulgar, 1 tsp salt and water. Let stand 20-25 minutes. Toast nuts over moderately low heat, shaking skillet frequently 4-5 minutes. Cool and chop. Seed tomato and chop. Chop cucumber. Whisk remaining ingredients until emulsified. Drain bulgar in sieve and press out any excess water. Mix all well.
Bulgar Wheat 0.33c
Salt 1.5tsp
Water 2c boiling
Nuts, Pecans 0.5c
Tomato 1 small
Cucumber 0.25
Lemon Juice, Fresh 2T
Honey 1tsp
Cinnamon 0.5tsp
Cayenne Pepper 0.5tsp
Cumin 0.5tsp
Pepper 0.25tsp black
Olive Oil 3T
Dill 2T chopped fronds
Greens 1c
Bulgar Salad w Vegetables Serves 8
Combine bulgar and boiling hot water in bowl, and let stand, covered, 20 min. Fluff w fork and season w s&p. Cool slightly. While bulgar stands, heat 1T oil in 12 inch nonstick skillet over moderately high heat until hot but not smoking, then sauté squash and onion ws&p, stirring, until tender, about 5 min. Transfer w slotted spoon to large plate. Add remaining 3T oil to skillet and heat, then sauté eggplant w s&p (add more oil, 1T at a time, if necessary), stirring until golden brown and tender, about 6 min. Transfer to plate. Gently toss vegetables w bulgar, tomatoes, cucumber, spinach, basil, vinaigrette.
Bulgar Wheat 0.75c
Water 1c
Olive Oil 0.25c
Squash 1.5c small yellow sliced .5 inch thick
Onion 1 small red sliced
Eggplant 1 halved lengthwise cut into .5 inch slices
Spinach 2c baby spinach
Basil 0.5c fresh
Vinaigrette 2T
Tomatoes, Cherry 0.5c, halved
Cucumber 1 English, quartered lengthwise & sliced .5 inch
Bulgar, Corn & Avocado Salad Serves 6
Place bulgar in bowl, pour boiling water over and let soften for 2 hours. Drain well, squeezing out as much water as possible. Transfer to serving bowl. Peel, pit and dice avocado. Toss gently w lemon juice in a small bowl. Mix corn kernels, scallions, red pepper, parsley and oil w bulgar. Gently fold in avocado and juice. Season to taste.
Bulgar Wheat 1c
Water 4c boiling
Avocado 1
Corn 2c cooked kernels
Lemon Juice, Fresh 0.25c
Onions, Green 0.5c
Peppers, Red 0.5c minced sweet
Parsley 0.33c chopped
Olive Oil 0.33c
Buttermilk Dressing (great on coleslaw)
Whisk all together. Serve w cucumbers, tomatoes and iceberg lettuce
Mayonnaise 2T
Buttermilk .5c well-shaken
Sour Cream 2T
Shallot 2T minced
Parsley 2T minced fresh
Sugar .5 tsp
Dijon Mustard .25 tsp
Vinegar .5 tsp white wine
Butternut Caesar Salad Serves 4
Heat oven to 400. Coat baking sheet w cooking spray. In medium bowl, combine squash a oil, tossing to coat. Season lightly w s&p, then transfer to one half of the prepared baking sheet. Roast 10 min. Meanwhile, place bread cubes in same bowl, drizzle w oo and toss to coat evenly. Season lightly w salt, pepper and garlic powder. Set aside. To make dressing, in blender, combine oo, garlic, anchovies, lemon juice, Dijon, pepper and 1 T Parmesan. Blend until smooth and set aside. After squash has roasted for 10 min, add bread to other half of baking sheet. Return to oven for 20 min more. Remove squash and bread from oven and set aside to cool until still warm, but not hot. Set Romaine in large bowl, then drizzle w a bit of the dressing and toss well. Divide among 4 serving plates. Top each w squash and crouton, then drizzle w remaining dressing. Sprinkle each w some of the remaining cheese.
Squash 10 oz peeled and cubed butternut
Olive Oil 1T for squash
Bread 10 oz rustic, cubed
Olive Oil 2T for croutons
Garlic Powder 1tsp
Olive Oil 0.5c extra virgin for dressing
Garlic 3 cloves
Anchovy Filets 4
Mustard 1 tsp Dijon
Cheese, Parmesan 0.5c grated
Romaine 2heads, chopped
Cranberry Salad
Dissolve gelatin in hot water, then add cold water. Cool and set aside. Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks. Stir together ground cranberries, apples and oranges, nuts and sugar. Add to slightly thickened gelatin; then pour into mold and chill until salad is firm. Unmold and serve.
Jello 3 oz black cherry
Orange 2
Apples 3
Water 1c hot
Water 0.5c cold
Cranberries 0.5lb
Nuts 0.25c
Sugar 0.75c
Cabbage, Red & Roquefort Slaw Serves 8
Remove a few outer leaves of cabbage and use to line a large serving bowl. Quarter and core cabbage and shred thinly. Place in bowl w 3/4 c parsley and .5 c cheese. Combine mayo and mustard and whisk until blended. Pour into cabbage mix and toss to coat. Sprinkle w remaining cheese and parsley. Cover and refrigerate at least 2 hours
Cabbage 1 medium head red
Parsley 1c finely chopped
Cheese, Roquefort 0.75c crumbled (4 oz)
Mayonnaise 1.75c
Mustard 0.25c whole grain
Cantaloupe Coupe Serves 6
Halve melons and scoop out seeds. Make saw-tooth cuts around edges. Drain, cover and chill. Pare trimmings and combine w rice, celery, pecans and raisins. Blend in mayo, honey, lime juice and ginger. Toss w rice. Chill. Run knife around melon and cut meat into wedges. Pile in rice. Garnish w ham rolls.
Melon, Cantaloupe 3
Rice 3c cooked
Celery 0.5c chopped
Nuts, Pecans 0.5c chopped
Raisins 0.5c golden
Mayonnaise 0.5c
Lime Juice 1T
Ginger 0.25tsp
Ham 6 Slices, quartered & rolled
Carambola Avocado Salad
Toast the almonds in a dry pan until golden. Peel the avocado and slice. Whisk almond oil, lemon juice, honey and s&p. Arrange the spinach on a plate, add crumbled feta, sliced carambola (star fruit), and avocado. Add seasoning and pour over dressing. Top with almonds.
Avocado 2 firm ripe
Carambola (starfruit) 4 medium, sliced and seeded
Feta Cheese 6 oz
Almond flakes 4 oz
Baby Spinach
Roasted Almond Oil ¼ c
Lemon Juice 2 T
Honey 1 tsp
Carrot, warm roasted and Bulgur Salad
Heat oven to 425 degrees and place a rack on the lowest shelf. In a medium saucepan, combine bulgur with 2cups water; season with 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 15 to 20 minutes. If the bulgur hasn’t absorbed all of the water, drain off the excess.
Meanwhile, place the carrots on a sheet pan, drizzle with the olive oil and toss to coat, spreading into an even layer. Season with salt and pepper. Place on the bottom oven rack and roast until tender and starting to turn golden, about 15 minutes. Remove from the oven, toss and return to the oven for 5 to 7 minutes until completely tender, adding almonds to the pan for the last 2-3 minutes.
While the carrots roast, make the dressing: In a medium bowl, whisk together the tahini/almond butter, lemon juice, ras el hanout, garlic and 1/2 teaspoon salt. Add 3 to 4 tablespoons water, 1 tablespoon at a time, until it is smooth and has a pourable consistency.
When the carrots are ready, remove them from the oven, drizzle with honey and sprinkle with lemon zest. Season with a pinch of salt and toss to coat.
In a serving bowl, combine the carrots with the bulgur, almonds, arugula and parsley. Drizzle with the dressing.
1 cup bulgur wheat
Kosher salt and black pepper
2 pounds carrots, washed, trimmed and cut into 3-inch-long, a scant 1/2-inch-wide batons
2 tablespoons extra-virgin olive oil
2 teaspoons runny honey, such as clover honey
½ teaspoon fresh lemon zest (from 1/2 lemon)
2 cups arugula
A handful of parsley
¼ cup sliced almonds
FOR THE DRESSING:
¼ cup tahini or almond butter
1 tablespoon fresh lemon juice (from 1/2 lemon)
1 teaspoon ras el hanout
1 small garlic clove, grated
Carrot-Cilantro Salad
Toss all ingredients together in a small bowl
Carrots 4 medium, peeled, julienned or grated
Cilantro 1 small bunch leaves
Olive Oil 1.5T extra virgin
Lemon Juice, Fresh 0.5 lemon
Salt/Pepper
Carrot & Radish Salad Serves 4
Shred carrots w a mandolin or food processor. Julienne radishes. Whisk remaining ingredients together and toss w vegetables.
Carrots 4 medium
Radishes 6 large
Lime Zest 0.25tsp freshly grated
Lime Juice 1T fresh
Olive Oil 1.5T
Carrot Salad w Lime & Cilantro Serves 4
Toss all and garnish w fresh cilantro.
Carrots 4 medium, shredded
Lime Juice 1T fresh
Lime Zest 0.25tsp
Cilantro 2T finely chopped
Olive Oil 1tsp
Cauliflower Slaw Serves 6
Mix everything but vegetables. Break or cut vegetables into bite size pieces. Toss together and let chill at least 2 hours.
Mayonnaise 0.5c
Sour Cream 0.5c
Parsley 2T chopped
Garlic 1clove, minced
Salt 0.5tsp kosher
Italian Seasoning 0.5tsp
Cauliflower 1 large head
Carrots 1c matchstick
Radishes 1c thinly sliced
Onions, Green 0.25c thinly sliced
Celeriac Remoulade Serves 8
Peel celeriac (celery root) and cut into julienne strips. Combine w salt, vinegar and water to cover. Let stand 10 min; drain. Bring 2 qts water to boil. Add celeriac and cook 30 sec. Drain, rinse under cold water and pat dry. Whisk mayo, juice, mustard, salt and pepper in bowl. Add celeriac and toss to coat. Cover and refrigerate 8 hours. Serve in radicchio leaf.
Celeriac (Celery Root) 1lb
Vinegar 1T
Mayonnaise 0.5c
Lemon Juice, Fresh 3T
Mustard 2 tsp, dry
Greens, Radicchio 8leaves
Champagne-Dijon Vinaigrette
In blender mix all but oil. With blender running, slowly add oil.
Onion 0.5 small
Mustard 2 T Dijon
Vinegar 0.33 c Champagne
Salt 0.5 tsp
Pepper 0.25 tsp
Olive Oil 0.75 c
Chevre, Baked w Watercress & Spinach Serves 6
Cut cheese into thirds, crosswise. Coat cheese w 2 T of the olive oil. Dust w bread crumbs and refrigerate 1 hour. Line a baking sheet w waxed paper. Set aside. Preheat oven to 400. Combine vinegar, garlic and mustard in lg glass bowl. Whisk in remaining olive oil. Salt and pepper. Set aside. Place the breaded goat cheese pieces on baking sheet. bake until golden brown and soft (5-10 min). Add greens to vinaigrette. Toss and divide among 6 plates. Place warm goat cheese in center and garnish w sun dried tomatoes.
Cheese, Goat (Chevre) 2 5 oz logs
Olive Oil 3T
Crumbs, Bread 0.5c fresh
Vinegar 2T
Sherry
Garlic 2 cloves, minced
Mustard 2 tsp Dijon
Salt 0.5tsp
Pepper 1tsp
Spinach 1 bunch
Watercress 1 bunch
Tomatoes, Sun-dried 6 thinly sliced
Chive Blossom Salad w Mushrooms Serves 4
Clean mushrooms and slice. Arrange on serving platter. Sprinkle (or brush) oil over top. Sprinkle w blossoms and chives and season w salt and pepper.
Mushrooms 1lb white
Olive Oil 0.5c
Chives 12 blossoms
Chives 0.33c, chopped
Salt/Pepper
Couscous Salad w Grilled Squash, Feta and Mint
Put 1 cup couscous in heatproof bowl and add 1 ½ c boiling water. Cover and let stand 5 min. In medium bowl, combine 1 garlic clove, minced; 1 jalapeno, seeded and thinly sliced; ¼ c plus 2 T olive oil; ¼ c vinegar; ¼ c chopped mint; ½ tsp salt; and ¼ tsp pepper. Fluff couscous w fork and stir in dressing. Preheat grill to high. Drizzle 4 (6 oz) yellow squash, halved lengthwise, w 1 T olive oil and season w salt. Grilled until charred and tender, 3 min per side, and slice into half moons. Add to couscous along w 2 c watercress, ¼ c crumbled feta, and 10 sliced scallions and toss.
Crab Tarragon Salad
Blend yolk, vinegar, water, s&P in blender. With motor running, add oil in slow stream. Toss crabmeat w dressing, tarragon, and chives. Season tomatoes w salt and serve topped w romaine and crab.
Chives 3 T chopped
Crab 1 lb jumbo lump
Egg Yolks 1 large
Olive Oil 3 T
Romaine 3 c baby leaves
Tarragon 2 tsp chopped
Tomato 2 large, sliced thick
Vinegar 1 T tarragon
Water 1 T
Cucumber Salad--Atjar Ketimun Serves 4
Slice cucumber. Add salt, vinegar, sugar, onion, dill, mint, lemon juice & chili pepper. Chill several hours.
Cucumber 1large
Vinegar 0.25c
Lemon Juice, Fresh 0.25c
Sugar 3T
Onion 1sliced
Chili Peppers 1 dried
Dill 0.5tsp
Mint 0.5tsp
Salt 0.5tsp
Cucumbers in Sour Cream Serves 4
Sprinkle cucs w salt and press 1 hr. Squeeze. Combine rest of ingredients and toss w cucs. Chill.
Cucumber 2lg., sliced thin
Sour Cream 1c
Lemon Juice, Fresh 2T
Pepper to taste
Chives 0.5tsp
Olive Oil 2T
Radishes 1 bunch, long
Dill 1tsp
Mint 1tsp
David's Dad's Salad Dressing
Put all ingredients except blue cheese in blender. Cover and blend until smooth. Add blue cheese. Cover and chill. Garnish blue cheese if desired.
Onion 1 small, chopped
Mayonnaise 1c
Vegetable Oil 0.33cup
Ketchup 0.25cup
Sugar 2T
Vinegar 2T
Mustard 1tsp
Salt 0.5tsp
Paprika 0.5tsp
Celery Seeds 0.25tsp
Cheese, Blue 1c crumbled
Edamame Salad w Beets
In lg saucepan, set a steamer basket over water and bring to a boil. Add the beets, cover and cook over moderate heat until tender, about 20 min. Transfer beets to a plate. Steam beans in dame basket about 5 min. Rinse in cold water, then pat dry. Peel and cut the beets into wedges. Mix all ingredients except basil to coat. Sprinkle basil on top just before serving.
Beets 4 small, trimmed, 1/2 c greens reserved
Beans, Edamame 2 c shelled (1/2 lb)
Vinegar 1 T rice
Soy Sauce 2 tsp
Sesame Oil 1.5 tsp Asian
Ginger 1 tsp freshly grated
Onions, Green 2 chopped
Basil 1 T julienned
Eggplant Salad-Grilled w Mint Serves 6
Prepare a very hot grill or preheat the oven broiler. Heat a pot of salted water to boiling. Meanwhile, cut the top and bottom off each eggplant. Peel a wide strip of skin off 2 opposite sides of each. Holding the eggplant vertically, slice it lengthwise into 1/3" thick slices, so that each has a thin border of peel. Plunge the eggplant slices into the boiling water for 2 minutes. Remove, pat dry and brush lightly with olive oil. Place directly on the grill (or on an oiled cookie sheet beneath the broiler) in a single layer. Turn frequently, every 2 minutes or so, to make sure the slices don't burn. They are done when they are sizzled brown on the outside (they will be crusty in places, but that's what you want) and just tender within. Season both sides w s&p and transfer to a cutting board. Cut into pieces about 1" square, place in a large bowl and set aside. Heat 2T olive oil in a pan over moderately high heat. Add onions and sauté for 3 min, then add tomatoes. Cook for a few more minutes; season to taste. Stir into eggplant. Add mint and vinegar. Serve very cold or toss with pasta.
Eggplant 3 about 1 lb each
Olive Oil 2T, plus more for brushing
Onion 3 medium white, peeled and chopped
Tomato 3.5c chopped tomatoes
Mint 1c firmly packed roughly chopped
Vinegar 2T balsamic
Endive Salad w Walnuts & Roquefort Serves 4
Combine shallots & vinegar. Slowly whisk in oil. Season w salt and pepper. Add endive leaves and walnuts and toss to coat well. Divide among 4 plates and sprinkle w Roquefort.
Shallot 2 small, minced
Vinegar 2T, Sherry
Walnut Oil 0.25c
Salt, Kosher to taste
Pepper to taste
Endive 6 heads, separated
Nuts, Walnuts 0.5c, toasted & chopped
Cheese, Roquefort 1oz, crumbled
Fig & Gorgonzola Salad Serves 4
Preheat broiler. Quarter figs, but do not cut through wide end. Fill with a slightly rounded tablespoon of cheese. Place on unheated rack of broiler pan, cheese side up. Broil approximately 4" from heat for 6-8 min, until warm. Arrange mesclun on 4 serving plates. Top each salad w 2 figs; sprinkle w remaining cheese. Drizzle w 2-3 T Champagne-Dijon vinaigrette.
Fig 8 fresh
Cheese, Gorgonzola 4 -5 oz, crumbled
Greens 6 c mesclun
Fixation Salad
Mix lettuce, nuts, pear and cheese. Combine remaining ingredients and pour over. Toss.
Greens, Lettuce Boston
Nuts, Pecans toasted
Pears Bosc
Cheese goat
Vinegar 2T raspberry
Olive Oil 6T
Honey 1T
Mustard 1T
Sugar 1tsp
Sour Cream 1T
Fusilli d'Estate Serves 8
Mix olive oil, lemon juice and garlic at least 1 hr. before needed. Cook pasta in salted water with a little oil added. Drain. From vinaigrette, remove garlic clove and toss vinaigrette w warm pasta. Cool. Add tomatoes, olives, mint, lemon zest, avocados, and toss. Refrigerate. Rinse and dry spinach. Refrigerate in separate bowl. Just before serving, add spinach, salt and pepper to pasta.
Olive Oil 1c
Lemon Juice, Fresh 6T
Garlic 1 clove, peeled
Pasta 1 lb, fusilli
Tomato 2 lb, peeled and chopped
Olives 1c pitted black
Mint 0.5c chopped leaves
Lemon Zest 3 lemons
Grapefruit-Spinach Salad, Oriental Serves 6
Break spinach in small pieces. Wipe mushrooms w damp paper towel and slice thin. Combine spinach and mushrooms w water chestnuts and grapefruit. Mix remaining ingredients, pour over mixture and toss.
Spinach 10 oz fresh
Mushrooms 0.25lb
Water Chestnuts 5oz
Grapefruit 3 peeled & sectioned
Vegetable Oil 0.25c
Soy Sauce 1tsp
Salt 0.5tsp
Mustard 0.25tsp dry
Green Bean Salad w Bacon Serves 4
Cut beans crosswise into 1" pieces. Steam until barely tender (5 min). Drain, cool. Mix w bacon and onion slices. Measure remaining ingredients into bowl. Mix until sugar is dissolved. Toss w bean mix. Cover and refrigerate 1 hr. Toss again just before serving.
Beans, Green 1lb
Bacon 4 slices, fried crisp, crumbled
Onion 1 small red, sliced
Vinegar 3T cider
Vegetable Oil 2T
Sugar 1T
Salt/Pepper
Thyme 0.125tsp dried
Green Goddess Dressing
In a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon and chives. Adjust seasoning as needed with salt, pepper and lemon juice.
2 oil-packed anchovy fillets
½ cup mayonnaise, preferably Hellmann’s/Best Foods
⅓ cup full-fat Greek yogurt
½ cup parsley leaves
⅓ cup basil leaves
1 to 2 tablespoons lemon juice
2 tablespoons finely chopped fresh tarragon leaves
3 tablespoons minced chives
Salt
Freshly ground black pepper
Greenest Green Salad
Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won’t stick to a wet snap pea). Cut each pea in half crosswise on the bias.
In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.
2 cups snap peas, trimmed
2 hearts of romaine lettuce, washed and cut into bite-size pieces
2 Persian or Japanese cucumbers, diced
2 green onions, thinly sliced
1 ripe avocado, cubed
1 recipe green goddess dressing
Grilled Slapshot Salad Serves 4
Whisk together the oil, salt, pepper, and garlic and divide it between two 9x13 glass pans. Slice zucchini on the bias into 1/4" slices, place the slices into one of the pans, and mix carefully with your hands so that all the slices are lightly coated w the mix. Trim stems of mushrooms. Slice onion horizontally into 1/4" slices. Place mushrooms, onions, and corn into the other pan and mix by hand. Oil and preheat the grill. Preheat the oven to 400. Place the zucchini slices on the grill and cook briefly--no longer than 30 sec--on one side only. Place back in pan, cooked side up, and put them in oven while you prepare the rest of the salad (no longer than 10 min). Briefly grill the mushrooms, onion slices, and corn on all sides, until they have grill marks, but are not cooked through. (just a few minutes) Remove onions and mushrooms and set aside to cool. Holding each ear of corn perpendicular to the cutting surface, slice off the kernels. Remove the zucchini from the oven. Combine the zucchini slices, mushrooms, onions, and corn. Pour the vinaigrette over the vegetables and carefully stir in the fresh basil. Serve immediately or chill no more than 1 hour.
Olive Oil 2T
Salt/Pepper
Garlic 3 large cloves, pressed
Zucchini 4 small (or 3 medium)
Mushrooms 8oz fresh
Onion 1 sweet
Corn 1 c
Sherry Vinaigrette 1T
Basil 2T chopped fresh
Honey Balsamic Dressing
Blend all but honey and oil until smooth and then emulsify w oil. Add honey last. Serve with frisee, blue cheese and candied walnuts
Sugar 3 oz
Mustard 0.375 oz dijon
Vinegar 4 oz balsamic
Water 1 oz
Garlic 0.5 tsp granulated
Oregano 1 tsp dried
Salt 1 tsp
Olive Oil 12 oz
Honey 1 oz
Lentil Salad, Curried Pink Serves 4
Rinse lentils under cold water until water runs clear. Drain. In non-stick skillet, cook onion, ginger, & garlic over medium heat until soft (5 min). Add lentils, clove, bay leaf, curry powder, salt and pepper. Cover w 2.5 c cold water. Bring to boil, lower heat, cover and cook slowly until lentils are tender (15-20 min), stirring occasionally. Rinse lentils under cold water until cool. Drain & set aside. In glass bowl, whisk vinegar w oil. Add zest, green onions and parsley. Add lentils and toss to combine. Cover and refrigerate 1 hr.
Lentils 2c, pink or brown
Onion 1 minced
Garlic 4 cloves, roasted & minced
Ginger 2T, grated
Bay Leaves 1
Cloves 1
Curry Powder 1tsp
Salt to taste
Pepper to taste
Vinegar 1T+1 tsp Sherry wine
Olive Oil 1T+1 tsp
Orange Zest 1T
Onions, Green 2 trimmed & minced
Parsley 0.5c
Limoncello Vinaigrette
Whisk together all but oil. Whisk in oil and season w salt.
Limoncello 0.25c
Lemon Juice, Fresh 2 tsp
Lemon Zest 1tsp
Mustard 1.5tsp Dijon
Pepper, Red Ground 0.25tsp
Olive Oil 0.5c extra virgin
Mayonnaise
Put mustard, yolk and vinegar in bowl and start beating w whisk (or use food processor). Gradually add oil, beating constantly and rapidly w whisk. Add salt and pepper. Makes 2 c
Mustard 1T Dijon
Egg Yolks 1
Vinegar 2T white wine
Vegetable Oil 2c
Mayonnaise, Garlic
Preheat broiler to high. Broil garlic cloves until tender, peel and mash. Add paste, vermouth and horseradish to mayo. Stir in cream and blend well.
Garlic 4 cloves
Wine, Vermouth 2T dry
Horseradish 2T
Mayonnaise 0.75c homemade
Heavy Cream 1T
Mayonnaise, Herb
In food processor combine egg, garlic, mustard, and lemon juice. Process till smooth. Season with salt and pepper. With machine running, slowly add the oil in a steady stream until emulsified. Season w salt and pepper. Place in mixing bowl. Fold in chopped herbs. Cover and refrigerate 2 hours.
Egg 1
Garlic 2T chopped
Mustard 1T
Lemon Juice, Fresh from 1 lemon
Salt/Pepper
Olive Oil 1c
Tarragon 2 tsp chopped
Parsley 2 tsp chopped
Dill 2 tsp chopped
Basil 2 tsp chopped
Melon w Feta, Red Onion & Pine Nuts Serves 8
Heat oil and cook onions until just softened. Cool. Peel and seed melons and cut not chunks (or balls). Toss w mint, lime juice and pepper. Top w onions, feta and pine nuts. Just before serving, toss mix to combine.
Vegetable Oil 1T
Onion 2r ed, sliced 1/4"
Melon, Cantaloupe 2
Melon, Honeydew 1
Mint 0.25c fresh
Lime Juice 1T
Cheese, Feta 4 oz crumbled
Nuts, Pine 0.25c toasted
Oyster Salad Serves 4
Season oysters w Creole seasoning. In mixing bowl, combine flour and cornmeal. In large skillet, heat oil. Dredge oysters in flour, coating completely. Shake off excess and carefully lay in hot oil. Fry until golden, about 1.5 min per side. Remove and drain on paper towels. Season. And set aside. Toss greens w Pernod Buttermilk Dressing. Mound in center of plates. Arrange oysters around greens. Sprinkle top w Parmesan.
Cheese, Parmesan 0.25c
Oysters 2doz, shucked
Flour 1c
Cornmeal 1c
Vegetable Oil 0.5c
Greens 4c assorted
Creole Seasoning
Oyster, Smoked & Potato Salad w Arugula Serves 2
Boil potatoes in salted water to cover by I inch for 12-15 min, until just tender, then drain. When potatoes are cool enough to handle, slice 1/2" thick. Toss with remaining ingredients except greens. Serve salad over greens.
Potato 0.75lb small red
Celery 1 rib, thinly sliced
Onion 0.25red, thinly sliced
Olive Oil 2T
Lemon Juice, Fresh 2T
Oysters 3.75oz can smoked, drained
Parsley 2T coarsely chopped
Greens 2c arugula or Bibb leaves
Panzanella Serves 6
Cut bread into rough, thick slices and place in large bowl. Peel and halve tomatoes, then seed them into a sieve over a bowl to retain juice. Set aside. Discard seeds. Season juice w garlic, black pepper, 1 c olive oil and 2-3 T vinegar. Pour over bread and toss until it absorbs all liquid. If more liquid is needed, add olive oil. Cut roasted peppers into eighths. Rinse salt from capers and soak in remaining vinegar. Gently mix together tomato halves, peppers, drained capers, anchovies, olives and basil. Fill large bowl w alternating layers of soaked bread and pepper mix, beginning w bread and ending w pepper mix. Allow to sit at room temp for 1 hour. Serve moistened w additional oil.
Bread 2 loaves stale Italian
Tomato 2.25 lb plum (broil til lightly charred and remove loose skin if desired)
Garlic 4 cloves, crushed w salt
Salt/Pepper
Olive Oil
Vinegar 4T red wine
Pepper 3 red, roasted
Pepper 3 yellow, roasted
Capers 4 oz salted
Anchovy Filets 6
Olives 5 oz black, pitted
Basil leaves from 1 bunch
Panzanella, Peach, Basil & Almond
Mix Olive oil, vinegar, salt and pepper. Toss peaches, ricotta slata, almonds and bread. Top w fresh basil leaves.
Olive Oil ¼ c
Vinegar 2 T red wine
Peaches 3 cut in wedges
Ricotta Salata 2 oz shaved (or use Pecorino)
Almonds ¼ c roasted B
read 2 oz crusty, torn up
Basil 2 T fresh, torn
Paradise Rice Salad Serves 6
Combine juice, dressing, honey and zest. Stir into chilled rice. Cover and chill several hours. Stir in remaining ingredients.
Rice 3.5c chilled
Orange Juice 0.33c
Salad Dressing, Italian 3T
Honey 2 tsp
Orange Zest 0.5tsp
Spinach 2c fresh, torn
Orange 2 peeled & sectioned
Celery 0.5c, sliced
Nuts, Almonds, slivered 0.25c, toasted
Pasta Salad w Pesto
Bring large pot of water to boil. Toast pine nuts in small dr skillet over med heat, shaking pan occasionally, until just golden and fragrant, 4-5 min. When water boils, add garlic and let cook 1 min. Remove and rinse under cold water. Set aside. Add 1 T salt and pasta to water, stir to separate and cook until tender, just past al dente. Reserve 1.4 c cooking water, drain pasta, toss w 1 T oil, spread in single layer on rimmed baking sheet, and cool to room temp. Peel and mince garlic. Place 1/4 c nuts, garlic, basil, spinach, pepper, lemon juice, remaining 1/4 c oil and 1 tsp salt in bowl of food processor and process until smooth. Add cheese and mayo and process until thoroughly combined. Transfer mix to large serving bowl. Refrig. When pasta is cool, toss w pesto, adding reserved pasta water, 1 T at a time, until pesto evenly coats pasta. Fold in remaining 1/2 c nuts and tomatoes.
Nuts, Pine 0.75c
Garlic 2 med cloves, unpeeled
Pasta 1lb farfalle
Olive Oil 0.25c + 1T EV
Basil 3c packed
Spinach 1c packed baby
Lemon Juice, Fresh 2T
Cheese, Parmesan 1.5oz finely grated
Mayonnaise 6T
Tomatoes, Cherry 1 pint, quartered
Snap Pea Salad w Zesty Lemon Vinaigrette
DRESSING:
2 Tbsp lemon juice
2 Tbsp olive oil
1 clove garlic, minced or grated
1 ½ tsp Dijon mustard
1 tsp maple syrup (or honey if not vegan)
2 Tbsp finely chopped shallot (optional)
1/2 tsp sea salt (plus more to taste)
1/4 tsp black pepper
SALAD:
4 cups thinly sliced sugar snap peas, ends trimmed, sliced at a diagonal
1/4 cup chopped fresh basil (plus more for garnish // or sub tarragon or mint leaves)
1/4 cup roughly chopped roasted salted pistachios (plus more for garnish // or sub other roasted salted nut or seed of choice)
1/8 -1/4 tsp crushed red pepper flakes (optional)
In a large serving bowl, combine the lemon juice, olive oil, garlic, mustard, maple syrup or honey, shallot (optional), salt, and pepper. Whisk to emulsify.
SALAD: To the same bowl, add the snap peas, basil, and pistachios and toss to combine and coat with the dressing. Taste and adjust as needed, adding more lemon juice for brightness, maple syrup for sweetness, or salt to taste.
Garnish with additional basil and pistachios and the red pepper flakes (optional). Serve right away.
Best when fresh. The dressing can be made up to 3 days in advance by adding the ingredients to a jar with a lid and shaking to combine. Let it come to room temperature before tossing with the snap peas, basil, and pistachios. Not freezer friendly.
Pea Shoot & Spinach Salad w Bacon & Shitakes
Cut bacon into 1/8" thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6-8 min. Transfer to pepper towels. Pour off fat from skillet and add 1.5 T oil, mushrooms, and 1/2 tsp salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 min, then cool. Whisk together lemon juice, vinegar, mustard, remaining 1.2 tsp salt, pepper and remaining 2 T oil in a large salad bowl until blended. Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives and radishes and toss.
Bacon 0.25lb piece double smoked
Olive Oil 3.5T
Mushrooms 0.75lb fresh shitake, caps quartered
Salt 1 tsp kosher
Lemon Juice, Fresh 1.5T
Vinegar 0.5T red wine
Mustard 0.5T coarse grain
Pepper 0.5tsp
Pea Shoots 4c fresh
Spinach 4c baby
Chives 1 bunch in 1" pieces
Radishes 6 cut into matchsticks
Pear & Beet Salad w Watercress & Blue Cheese
Roast foil-wrapped beets at 350 1-1.5 hours. Peel and quarter lengthwise. Cut each quarter in half. Whisk together oil, vinegar, s&p. Combine beets, cheese, watercress. Add pears and vinaigrette. Toss and serve immediately (Note: arugula, parmesan and walnuts can be substituted for watercress, beets and blue cheese)
Beets 3 small or 2 medium
Olive Oil 1.5T
Vinegar 1 tsp red wine
Cheese, Blue 4oz crumbled
Pears 1 recipe roasted, warm
Watercress 2 bunches
Pear & Parmesan Salad Serves 6
Peel & core pears and slice them thin, lengthwise. Place slices in bowl and toss w 2T of vinegar. Mix remaining vinegar w oils and set aside. Place arugula in bowl, toss w 3T of dressing and divide among 6 plates. Spread pear slices over and scatter the cheese, then walnuts over the top. Drizzle w remaining dressing; season w salt & pepper.
Pears 4 Firm, ripe
Vinegar 4T white wine
Walnut Oil 2 tsp
Greens, Arugula 2 bunches, stemmed
Cheese, Parmesan 0.25lb, shaved
Nuts, Walnuts 0.33c, toasted
Pepper
Peas, Sugar & Cucumber Salad Serves 8
Have ready a bowl of ice and cold water. Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 min. Drain and immediately transfer to ice water. When cold, drain well and pat dry. Mash walnuts to a paste with a mortar and pestle (or use food processor) and whisk in broth, oil, lemon juice, cayenne, and dill until blended. Season with salt and pepper. Toss walnut mix w peas and cucumber until vegetables are coated.
Peas 1lb sugar snap, trimmed
Nuts, Walnuts 2T chopped
Stock 1T chicken
Walnut Oil 1T
Lemon Juice, Fresh 1.5tsp
Cayenne Pepper 0.125tsp
Dill 1T chopped fresh
Cucumber 1 English, halved lengthwise and cut in .25" slices
Pernod Buttermilk Dressing
Combine all ingredients except olive oil in bowl of food processor. Pulse until smooth. With machine running, slowly add olive oil and mix until mixture is thick. Refrigerate until chilled, about 1 hour.
Egg 1
Lemon Juice, Fresh 1 lemon
Mustard 1T whole grain
Garlic 2 tsp minced
Onion 0.25c chopped green
Cheese, Parmesan 0.25c
Buttermilk 0.25c
Pernod 1T
Potato, Mashed Salad w Scallions & Herbs
2 pounds red potatoes, cut into 1 1/2-inch chunks
Finely grated zest and juice of 1 lemon, plus more lemon juice for serving
2 teaspoons minced fresh rosemary
1 teaspoon fine sea salt, more as needed
1 teaspoon coarsely ground black pepper
Dash or two of hot sauce, to taste
⅓ cup extra-virgin olive oil, more for drizzling
2 tablespoons mayonnaise, sour cream or crème fraîche
1 tablespoon Dijon or whole-grain mustard
½ cup thinly sliced scallions (white and green parts)
¼ cup chopped parsley
2 tablespoons chopped basil or dill
Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.
Quinoa Salad by Pat Peacock
In large bowl, combine quinoa, beans, mango, avocado, green onion, and cilantro. Mix lime juice, olive oil, vinegar, honey, s&p to make dressing and drizzle over salad. Gently toss to coat. Garnish with Hemp or Chia seeds. Chill until ready to serve.
Quinoa 3 c cooked
Black Beans 1 14.5 oz can, drained and rinsed
Mango 1, diced
Avocado 1 diced
Green Onions 2, sliced
Cilantro 1/4 c, chopped
Lime juice 3 T
Vinegar 1 T cider
Avocado Oil 1 T
Honey 1 tsp (optional)
S&P
Hemp or Chia seeds 2 T
Rice Salad, Meg's
Whisk together oil, vinegar, s&p. Mix w remaining ingredients
Rice 4c cooked brown
Olives 1can black, sliced
Onions, Green 6-12 sliced thin
Peas 1c cooked
Tomatoes, Cherry 8-12, halved
Basil 0.25c shredded leaves
Sunflower Seeds 0.67c salted
Olive Oil 6T
Roquefort Salad Dressing
Whisk together all ingredients except cheese until smooth. Stir in cheese & s&p.
Mayonnaise 1.5c
Buttermilk 0.33c
Sour Cream 0.25c
Lemon Juice, Fresh 2T
Worcestershire Sauce 0.5tsp
Hot Sauce 0.25tsp
Cheese, Roquefort 5oz crumbled (1 c)
Roquefort Dressing #2
Whisk together 1 c mayonnaise (preferably homemade), 1/3 c heavy cream, 1/3 c high quality Roquefort, and 1/4 c tarragon vinegar.
Seven Layer Salad Serves 10
In 3 qt glass bowl, layer lettuce, celery, onion, peas, mayo mixed w sugar, parmesan, cheddar, & bacon. Cover & chill 8 hrs.
Greens, Lettuce 1 head, shredded
Celery 0.5c
Onion 0.5c
Peas 10 oz, thawed
Mayonnaise 1pt
Sugar 2T
Cheese, Parmesan 0.5c
Cheese, Cheddar 1c
Bacon 5 slices, cooked & crumbled
Sherry Vinaigrette
Whisk together mustard, sugar and vinegar. Whisking constantly, dribble in oil. Season to taste. Makes .25 c.
Mustard 1 tsp Dijon
Sugar 0.25tsp
Vinegar 1T Sherry
Olive Oil 2T
Southwestern Layered Salad
Stir together sour cream, cilantro, vinegar, salt and pepper. Sprinkle with cheese. Cover & chill 1-24 hours. Layer ingredients in glass bowl in the following order: lettuce, beans, mushrooms, corn, onion. Pour dressing over and serve without tossing
Greens, Lettuce 3c, torn
Beans, Red Kidney 15oz can, rinsed & drained
Corn 12oz can, drained
Mushrooms 8oz. fresh, sliced
Onion 0.25c, red, chopped
Sour Cream 1c
Cilantro 0.25c, fresh
Vinegar 2T, white
Salt/Pepper
Cheese, Cheddar 1c
Sweet Potato & Onion Salad Serves 6
Preheat oven to 375. On a rimmed baking sheet, toss the sweet potatoes, thyme, 1 T olive oil and salt. Spread in an even layer and roast for 30 min per side. Meanwhile, in a large cast-iron skillet, mix 1.5 T olive oil w vinegar, honey and molasses; season w salt. Spread onion slices in skillet and bake until browned, about 20 min per side; transfer to a plate. Reserve the juices in the skillet. In a small saucepan, toast the cumin seeds and crushed pepper over moderate heat. Transfer to a spice mill and let cool; grind to a powder. In the same pan, heat the remaining 3 T olive oil over moderate heat. Add the garlic and cook until golden. Set the reserved skillet over moderate heat, add garlic, garlic oil, orange juice and spices and simmer for 5 minutes, scraping up the browned bits from the bottom; season with salt. Mound the arugula on plates and top with sweet potatoes and onions. Drizzle the vinaigrette over the salad and serve.
Cumin 0.5tsp
Garlic 2 cloves, sliced
Greens 0.5lb arugula
Honey 1.5tsp
Molasses 1.5tsp
Olive Oil 5.5T
Onion 6 small yellow (1.25 lb) sliced crosswise 1/2" thick
Orange Juice 0.75c
Pepper, Red Ground 1 pinch
Salt, Kosher
Sweet Potatoes 2 lb medium--peeled, quartered lengthwise, and slice crosswise 1/2" thick
Thyme 1 tsp finely chopped
Vinegar 1T white wine
Tabbouleh
Cover wheat w boiling water to cover. Soak 1 hr. Squeeze water out and add remaining ingredients. (For a slightly sweeter salad, leave out the tomatoes, onion and garlic, and add some pitted and diced sweet cherries and toasted pistachios)
Bulgar Wheat 1 c
Tomato 2 c, seeded & chopped
Olive Oil 0.5c
Parsley 2c
Mint 1c
Onions, Green 0.25c
Lemon Juice, Fresh 1.5 lemons (or limes)
Garlic 1clove, minced
Sesame Seeds 3T
Cilantro 1c, chopped
Tabbouleh, Beet & Apple
In large bowl, stir together bulgur and water. Let stand, covered, 30 min. Trim and peel beets. Using a mandolin, julienne beets and apple separately. In food processor, puree basil w oil, lemon juice and salt and pepper. Fluff bulgur w fork. Add beets, apples and dressing.
Bulgar Wheat 1c
Water 1.3c boiling
Beets 2 small
Apples 1 Granny Smith
Basil 1c packed
Olive Oil 0.25c
Lemon Juice, Fresh 1.5T
Tahini Sweet & Sour Dressing
EVOO 3T
Tahini 3T
White Wine Vinegar 3T
Lemon Juice 3T
Honey 2T
Dijon Mustard 1 tsp
S & P
Poppy Seeds 2 T
Mix all but poppy seeds. Sprinkle seeds on top
Turnip, Carrot and Apple Salad
Toss all together and mix well. Salt and pepper to taste. Cover and chill 1-24 hours before serving.
Turnips 3 medium purple-topped, peeled and coarsely grated
Carrots 3 large, peeled and coarsely grated
Granny Smith Apples 3 large, peeled and coarsely grated
Red onion 1 laarge, peeled, quartered and thinly sliced
Parsley 1/2 c coarsely chopped fresh
Dill 1/2 c finely minced fresh
Cole slaw dressing Marie's 15 oz (or use emulsification of 4 T fresh lemon juice, 6 T EVOO, 2 cloves minced garlic, 1 T sugar, s&p)
Truffled Salad Dressing
Toss ingredients lightly to combine. Serve with seafood. Garnish w truffle slices if you're lucky enough to have some.
Mayonnaise 0.5c homemade
Lemon Juice, Fresh 2 tsp
Truffle Oil 1.5tsp
Shallot 0.25c minced
Chives 8
Warm Salad of Grilled Fruits Serves 4
Sear cut sides of fruits over grill. Cook until tender (may be done in oven to avoid burning). Set aside. In blender, chop shallot, vinegar, salt and pepper. Add oil in steady stream to emulsify. Melt butter. Toss w pecans and toast at 400. Divide greens onto 4 plates. Arrange warm fruits, cheese and nuts on top. Drizzle w small amounts dressing and sprinkle w chopped chives.
Pears 1 seeded & quartered
Plum 2 pitted & halved
Cheese, Blue 4oz
Shallot 1 peeled
Vinegar 1T, raspberry
Olive Oil 3oz
Greens assorted baby
Nuts, Pecans 4oz, halves
Chives fresh, chopped
Watercress Salad w Warm Vinaigrette Serves 8
In a small saucepan, whisk together all ingredients except oil and cress. Add oil in a stream, whisking and whisk until dressing is emulsified. Heat over moderately low heat, whisking occasionally until it is hot. In a bowl toss it w the watercress.
Shallot 1.5T minced
Mustard 2 tsp Dijon
Honey 1 tsp
Vinegar 1.5T red wine
Salt/Pepper
Olive Oil 4T
Watercress 3 bunches, cleaned
Watermelon & Avocado Salad Serves 6
Combine onion & vinegar. Cover and refrigerate several hours or overnight. Cut avocados in half, remove pits and skin. Cut into 1" chunks and toss w lime juice. Remove seeds from melon and cut into 1.5" chunks. Toss together melon, avocado, orange juice, oil and cilantro. Drain onion and add to salad. Salt and pepper. Toss again and garnish w cilantro.
Onion 1 small red, thinly sliced
Vinegar 2T red wine
Avocado 2 Hass
Lime Juice 3T
Melon, Watermelon .25lg (6 lb)
Olive Oil 2 tsp
Cilantro 1c, loosely packed
Watermelon Salad Serves 2
Cut fruit into 1" pieces. Grate lime zest and squeeze t tsp juice. Toss all ingredients. Chill 15 min.
Melon, Watermelon 2 lb piece, seedless
Lime 1
Cilantro 1T fresh leaves
Rum 1.5T
Watermelon & Tomato Salad
Preheat the oven to 300 degrees.
Place the cherry tomatoes in a small ovenproof skillet and drizzle the oil, salt and pepper on top. Gently stir. Roast on the middle shelf for 30 minutes; the skins should be almost bursting. Remove from the oven and let cool. (Or use pan roasted cherry tomatoes from the freezer)
Arrange the watermelon slices on a serving platter. Top with the roasted cherry tomatoes and the oil from the bottom of the skillet. Top with the sliced raw tomato, cucumbers, scallions; drizzle on the vinegar. Season to taste with salt and pepper.
1 cup cherry tomatoes
¼ cup olive oil
Salt and freshly ground black pepper
½ small watermelon, cut off the rind and into 1-inch slices, about 2 cups
1 ripe tomato, red or yellow, thinly sliced
1 small cucumber, peeled and thinly sliced
1 scallion, finely chopped, white and green sections
1 ½ tablespoons balsamic vinegar
Watermelon Salad w Yogurt, Poppy Seeds & Fried Rosemary
Heat oil in a small skillet over medium. Fry rosemary until crisp, about 20 seconds. Transfer to a paper towel to drain; set rosemary oil aside.
Mix yogurt and honey in a small bowl; season with kosher salt. Toss watermelon and grapefruit juice in a large bowl; season with flaky sea salt.
Spread yogurt on a large platter. Top with watermelon and crumble fried rosemary over. Drizzle 1 Tbsp. reserved rosemary oil over (save remaining oil for another use) and sprinkle with red pepper flakes and poppy seeds.
2 tablespoons olive oil
1 6-inch rosemary sprig
½ cup plain whole-milk Greek yogurt
1 tablespoon honey
Kosher salt
1 3-pound seedless watermelon, rind removed, cut into 2-inch pieces
3 tablespoons fresh grapefruit juice
Flaky sea salt
1 teaspoon crushed red pepper flakes
1 teaspoon poppy seeds
Wild Rice & Pecan Salad w Grilled Game Sausage Serves 4
Bring 3 qts of water to boil in heavy saucepan. Add rice and 1/2 tsp salt. When water boils, cover and simmer 20 min or until rice is tender. Toast pecan pieces in peanut oil over med low heat, stirring constantly until lightly browned, about 5 min. Transfer, w any oil remaining in pan, to a large bowl. Grill or pan fry the sausage over medium heat, turning often, until brown and cooked through, 12-15 min. Remove from heat and let stand for 5 min. Add cooked rice, scallions, parsley, vinegar and walnut oil to the pecans. Mix well to coat the rice w the oil and vinegar evenly. Season to taste. To serve, mound the rice mixture on a platter Slice sausage on an angle, arrange on rice and serve at once w grilled game sausage.
Rice 1c wild
Nuts, Pecans 0.5c pieces
Peanut Oil 1T
Sausage 1lb game
Onions, Green 2 sliced thin
Parsley 1c chopped fresh Italian
Vinegar 0.25c sherry
Walnut Oil 0.5 c
Zucchini Pasta w Hazelnuts & Mint
Shave zucchini into thin strips, stopping when you hit the seeds. Combine w remaining ingredients. Sprinkle w salt and pepper and serve immediately.
Zucchini 2 large
Parmesan 3 oz shaved
Salami 2 oz chopped
Mint 1/3 c chopped
Hazelnuts ½ c toasted
Olive oil 3 T
Vinegar 3 T white wine
Zucchini Salad, Minted Serves 4
In small bowl, whisk lemon juice, oil, s&p. In food processor, finely chop herbs. Replace chopping blade w shredding disk and shred zucchini over herbs. Transfer to large bowl. Drizzle 3/4 vinaigrette over and toss with s&p. Pour off any juices from tomato and toss w remaining vinaigrette. Divide zucchini among 4 plates, mounding it, and make an indentation in center of each mound. Fill w tomatoes and garnish w mint.
Tomato 1 diced
Lemon Juice, Fresh 1.5T
Olive Oil 3T
Mint 0.33c packed fresh leaves
Parsley 0.25c packed fresh
Zucchini 3 medium (1 lb)