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Cabbage, Red & Roquefort SlawServes8

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

Cabbage1
medium head red

Parsley1
c finely chopped

Cheese, Roquefort0.75
c crumbled (4 oz)

Mayonnaise1.75
c

Mustard0.25
g grainy

Cantaloupe CoupeServes6

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, Cantaloupe3

Rice3
c cooked

Celery0.5
c chopped

Nuts, Pecans0.5
c chopped

Raisins0.5
c golden

Mayonnaise0.5
c

Lime Juice1
T

Ginger0.25
tsp

Ham6
Slices, quartered & rolled
Carrot-Cilantro Salad Serves

Toss all ingredients together in a small bowl

Carrots 4
medium, peeled, julienned or grated

Cilantro 1
small bunch leaves

Olive Oil 1.5
T extra virgin

Lemon Juice, Fresh 0.5
lemon

Salt

Pepper

 


Carrot & Radish SaladServes4

Shred carrots w a mandolin or food processor. Julienne radishes. Whisk remaining ingredients together and toss w vegetables.

Carrots4
medium

Radishes6
large

Lime Zest0.25
tsp freshly grated

Lime Juice1
T fresh

Olive Oil1.5
T

 Carrot Salad w Lime & Cilantro Serves 4

Toss all and garnish w fresh cilantro

Carrots 4
medium, shredded

Lime Juice 1
T fresh

Lime Zest 0.25
tsp

Cilantro 2
T finely chopped

Olive Oil 1
tsp

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 0.5
c

Sour Cream 0.5
c

Parsley 2
T chopped

Garlic 1
clove, minced

Salt 0.5
tsp kosher

Italian Seasoning 0.5
tsp

Cauliflower 1
large head

Carrots 1
c matchstick

Radishes 1
c thinly sliced

Onions, Green 0.25
c 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) 1
lb

Vinegar 1
T

Mayonnaise 0.5
c

Lemon Juice, Fresh 3
T

Mustard 2
tsp, dry

Greens, Radicchio 8
leaves

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 3
T

Crumbs, Bread 0.5
c fresh

Vinegar 2
T Sherry

Garlic 2
cloves, minced

Mustard 2
tsp Dijon

Salt 0.5
tsp

Pepper 1
tsp

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 1
lb white

Olive Oil 0.5
c

Chives 12
blossoms

Chives 0.33
c, chopped

Salt

Pepper

Cucumber Salad--Atjar Ketimun Serves 4

Slice cucumber. Add salt, vinegar, sugar, onion, dill, mint, lemon juice & chili pepper. Chill several hours.

Cucumber 1
large

Vinegar 0.25
c

Lemon Juice, Fresh 0.25
c

Sugar 3
T

Onion 1
sliced

Chili Peppers 1
dried

Dill 0.5
tsp

Mint 0.5
tsp

Salt 0.5
tsp

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 2
lg., sliced thin

Sour Cream 1
c

Lemon Juice, Fresh 2
T

Pepper to taste

Chives 0.5
tsp

Olive Oil 2
T

Radishes 1
bunch, long

Dill 1
tsp

Mint 1
tsp

Eggplant Salad-Grilled w MintServes6

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.

Eggplant3
about 1 lb each

Olive Oil2
T, plus more for brushing

Onion3
medium white, peeled and chopped

Tomato3.5
c chopped tomatoes

Mint1
c firmly packed roughly chopped

Vinegar2
T 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 2
T, Sherry

Walnut Oil 0.25
c

Salt, Kosher to taste

Pepper to taste

Endive 6
heads, separated

Nuts, Walnuts 0.5
c, toasted & chopped

Cheese, Roquefort 1
oz, crumbled