Smoked Turkey Pate

Posted on Categories Starters
1 – 1/2 tablespoons butter
3/4 cup chopped onion
1 – 1/2 cup cottage cheese
1/3 lb smoked turkey, sliced
3/4 cup unchopped parsley
1/2 tablespoon tarragon
2 tablespoons white wine vinegar
1 carton chicken broth
Raw vegetables – select for color as well as preference: asparagus, broccoli, cauliflower, celery, cucumber, bell peppers, radishes, zucchini

Saute onions in butter over low heat until golden brown. Place all ingredients (except vegetables) in blender or food processor; process until smooth. Transfer to loaf pan lined with wax paper. Chill in refrigerator 3 to 4 hours until firm. Unmold onto serving dish and serve with vegetables.

Tomato, Mozzarella & Avocado salad

Posted on Categories Salads
2 ripe large tomatoes, cut into wedges
8 ounces mozzarella cheese, torn into pieces
2 ripe avocados, sliced thinly
few basil leaves, torn into pieces
20 black olives
fresh crusty bread, to serve
Dressing:  3 tablespoons olive oil
1- 1/2 tablespoons white wine vinegar
2 teaspoons coarse grain mustard
Salt & Pepper

Place tomato wedges in a large serving dish. Arrange avocados and mozzarella cheese with the tomatoes. Mix all dressing ingredients and drizzle over the salad.  Top with black olives and basil. Serve with crusty bread.  serves 4

Avocado salad

Posted on Categories Salads
2 large handfuls of radicchio
2 large handfuls of arugula
1 small galia or honeydew melon – peeled, seeded and thinly sliced
2 ripe avocados, thinly sliced
1 tablespoon lemon juice
8 ounces fontina cheese, cut into bite size pieces
Dressing: 6 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons lemon juice
1 tablespoon chopped parsley

Brush the avocado slices with lemon juice. Put the greens onto a serving platter, and arrange the slices of melon and avocado over the greens. Top with the cheese. Whisk together all dressing ingredients and drizzle over salad.  serves 4

Bean Sprout, Apricot & Almond salad

Posted on Categories Salads
2 cups bean sprouts, rinsed and dried
small bunch seedless black and green grapes, halved
12 unsulfured dried apricots, halved
1/4 cup blanched almonds, sliced
Black pepper to taste
Dressing: 2 tablespoons walnut oil
2 teaspoons sesame oil
3 teaspoons balsamic vinegar

Place the bean sprouts in the bottom of a large salad bowl and sprinkle the grapes and apricots on top. Mix dressing ingredients together and pour over salad. Top with almonds and season with black pepper to taste. serves 4

Fennel and Orange salad

Posted on Categories Salads
2 oranges, peeled and sliced
1 fennel bulb, thinly sliced
1 red onion, peeled and thinly sliced into rings
Dressing: juice of 1 orange
3 tablespoons balsamic vinegar

Arrange the orange slices in the bottom of a shallow dish. Place a layer of fennel on top and then add a layer of onion. Mix dressing and drizzle over salad.  serves 4

Lentil and Tuna salad

Posted on Categories Salads
2 ripe tomatoes, seeded and finely chopped
1 small red onion, finely chopped
14 ounce can lentils, rinsed and drained
6 1/2 ounce can albacore tuna, drained
2 tablespoons chopped fresh cilantro
Dressing: 4 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon whole-grain mustard
1 garlic clove crushed
1/2 teaspoon cumin ground
1/2 teaspoon coriander ground

Mix together the onion, tomatoes and lentils in a large bowl. Flake the tuna with a fork and stir into the mixture in large bowl. Add chopped cilantro. Whisk together all dressing ingredients and pour over salad. Season with black pepper to taste.  serves4

Orecchiette salad with Pears & Blue Cheese

Posted on Categories Salads
10 ounces dried orecchiette
4 large handfuls of mixed salad greens
2 pears, cored and diced
1 tablespoon lemon juice
10 ounces blue cheese, crumbled
1/2 cup chopped walnuts
4 tomatoes, quartered
1 red onion, thinly sliced
1 carrot, grated
8 fresh basil leaves, shredded
dressing: 5 tablespoons olive oil
3 tablespoons lemon juice – Salt & Pepper to taste

Cook pasta according to directions. Place the salad greens into a large bowl.  Toss the diced pears with 1 tblsp. lemon juice in a small bowl. Top the salad with the blue cheese, walnuts, pears, pasta, tomatoes, onions, carrots and basil. Mix the dressing ingredients together and pour over the salad, toss well and serve.  serves 4

Raspberry & Feta salad with Couscous

Posted on Categories Salads
12 ounces couscous
2 1/2 cups boiling chicken or vegetable stock
12 ounces fresh raspberries
small bunch fresh basil
8 ounces feta cheese, crumbled
2 zucchini, thinly sliced
4 scallions, sliced
1/3 cup pine nuts
grated zest of 1 lemon
Dressing:  1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
4 tablespoons olive oil
juice of 1 lemon – Salt & Pepper to taste

Put the couscous in a large heatproof bowl and pour over the boiling stock. Stir well, then cover and let soak until all the stock has been absorbed. Pick over the raspberries, discarding any that are overripe. Shred the basil leaves. Transfer the couscous to a large serving bowl and stir well to break up any lumps. Add the cheese, zucchini, scallions, basil, lemon zest, pine nuts and gently toss all ingredients together. Put all dressing ingredients in a jar with lid, and shake until well blended. Pour over the salad and top with raspberries. serves 6

Mexican Tomato salad

Posted on Categories Salads
1 lb tomatoes, peeled, seeded, and coarsely chopped
1 onion, thinly sliced and pushed out into rings
14 ounce canned kidney beans, drained and rinsed
Dressing:  1 green chile, seeded and diced, 3 tablespoons chopped cilantro

3 tablespoons olive oil, 1 garlic clove, finely chopped, 4 tablespoons lime juice – Salt & Pepper to taste

Place the chopped tomatoes and onions slices in a large serving bowl and mix well. Stir in the beans. Mix the dressing ingredients in a bowl and season to taste with salt and pepper. Pour the dresing over the salad and toss gently. Best served at room temperature.  serves 4

Fava Bean salad

Posted on Categories Salads, Uncategorized
 3 lbs fresh fava beans, or 1- 1/2 lbs frozen baby fava beans
1 – 1/2 cups crumbled Greek Feta cheese
1 bunch scallions, thinly sliced
2 tablespoons chopped dill or mint
2 hard-cooked eggs, cut into fourths
crusty bread
Greek yogurt, plain to serve
dressing: 8 tablespoons olive oil
grated zest of 1 lemon and 2 tablespoons lemon juice
1 small garlic clove, crushed – Salt & Pepper to taste

Make the dressing by whisking the oil, lemon zest and juice, garlic, and
seasonings in a small bowl. Set aside. Shell the fresh fava beans, if using, and cook in boiling water for 5-10 minutes, or until tender. If using frozen beans, cook in boiling water for 4-5 minutes. Drain the cooked beans and in a salad bowl.  Whisk the dressing and pour over the beans while they are still warm. Sprinkle over the feta cheese, add the scallions, and toss. Sprinkle over the dill or mint and arrange the egg fourths in the bowl. Serve with crusty bread and yogurt to spoon on top, if wished. serves 4