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


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


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

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


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


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


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


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
 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


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


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


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  


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

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

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


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)


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


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 


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


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)