APPLE TAPENADE

APPLE TAPENADE Hot, spicy, salty, sweet, sour, acrid, tart means powerful. Serve as appetizer with toast points or French baguette, or with your favorite pasta and marinara sauce on the same dish so the juices can mingle. Heaven on a plate! Makes 7 cups 3 lg. red apples, cored and cubed (3/4") - leave peels... Continue Reading →

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BING CHERRY BEET SALAD

BING CHERRY BEET SALAD Fresh Bing cherries, sweet onion, yellow and orange peppers with beets marinated in a Balsamic, grape seed and maple syrup dressing! This is one of those salads you can't stop eating! Makes 7 cups 1 lb. ripe, fresh Bing cherries, pitted and halved 1/2 sweet onion, cut in half, then sliced... Continue Reading →

MARINATED MUSHROOM ASPARAGUS SALAD

MARINATED MUSHROOM ASPARAGUS SALAD Mushrooms marinated in a fresh oregano, white wine and sesame oil vinaigrette with fresh steamed asparagus and red grape tomatoes! Serves 6-8 Marinade makes 1-1/2 cups:  2 T. sesame oil (I used Roland brand with excellent results) 2 T. rice vinegar 1 T. Balsamic vinegar 1 T. Sherry vinegar 1/2 c.... Continue Reading →

LATE HARVEST TOMATO SALAD

LATE HARVEST TOMATO SALAD How could something so simple, so easy, taste this good? During the winter months when tomatoes are not as good, this is a great way to make them taste better! Makes about 4 cups 2 extra lg. ripe, juicy slicing tomatoes, cored and cut into 1/2-3/4 inch cubes 3 T. light brown... Continue Reading →

SOY PEPPERONI ANTIPASTO SALAD

SOY PEPPERONI ANTIPASTO SALAD Soy pepperoni, tomato, cucumber, marinated artichokes, pickled banana peppers and Kalamata olives marinated in a creamy sweet vinaigrette with fresh herbs, smoked almonds and garlic. Special! Makes 5 cups 1 lg. cucumber, peeled, cut in half from tip to tip, seeded, then cut crosswise into 1/4 inch wide strips 1 lg.... Continue Reading →

MARINATED APPLE AND CELERY SALAD II

MARINATED APPLE AND CELERY SALAD II Sliced celery and fresh sweet red apple cubes marinated in a sweet, garlic and thyme red wine vinegar dressing! Serves 6 1/3 c. peanut oil; I used Planter’s for peanut flavor; some peanut oils don’t actually have a discernible peanut flavor 2 T. red wine vinegar 2 t. sugar... Continue Reading →

AVOCADO WITH FENNEL DRESSING

AVOCADO WITH FENNEL DRESSING Sliced avocado halves drizzled with fennel seasoned oil and vinegar! A special treat! Serves 2 1 ripe Hass avocado, cut in half, seeded and peeled 3 T. mild olive oil or corn oil 1 T. white vinegar 1/8 t. ground fennel seed couple dashes salt chopped pimento Place 1/2 avocado, hollow... Continue Reading →

AVOCADO WITH GRAPEFRUIT VINAIGRETTE

AVOCADO WITH GRAPEFRUIT VINAIGRETTE A light, zesty grapefruit vinaigrette with dill that goes especially well drizzled over avocado! Makes enough for 4-5 servings Use 1/2 avocado (any type will do) per serving, plus 1 butter (Boston) lettuce leaf per serving. 1/4 c. olive oil 4 T. grapefruit frozen concentrate, thawed 2 T. water 2 t.... Continue Reading →

BROCCOLI AND MUSHROOM ANTIPASTO SALAD

BROCCOLI AND MUSHROOM ANTIPASTO Fresh broccoli buds and mushroom caps marinated in a garlic and curry red wine vinaigrette! Serves 6 1 c. olive oil 1/2 c. red wine vinegar 3 lg. garlic cloves, peeled and grated 1 t. mild curry powder 1/2 t. dry mustard salt to taste 1 lg. bunch fresh broccoli 3... Continue Reading →

FRESH CARROT AND GINGER SALAD

FRESH CARROT AND GINGER SALAD with prunes and pine nuts in a white Balsamic vinaigrette! Makes 5 cups 2/3 c. white Balsamic vinegar 1/3 c. extra virgin olive oil 3 T. pine nuts 2 T. powdered sugar 1/4 c. water 1 t. salt freshly ground black pepper 3 c. carrot matchsticks (see below) 3 med.... Continue Reading →

MARINATED ANTIPASTO SALAD

MARINATED ANTIPASTO SALAD Fresh mushrooms, sweet onion, artichoke hearts, tomatoes and black olives marinated for 24 hours in a fresh thyme and garlic red wine vinaigrette! Serves 6-8 1 cup extra virgin olive oil 1/2 cup red vine vinegar 2 large garlic cloves, peeled and grated 1 teaspoon dry mustard 1/2 teaspoon salt several dashes... Continue Reading →

MARINATED CARROT STRIPS

MARINATED CARROT STRIPS A simple, delicious way to get your vitamin A! Serves 6 2 tablespoons olive oil 1 tablespoon white vinegar 1 small garlic clove, peeled and finely chopped salt to taste 2 cups fresh carrot strips, matchstick size In medium-sized mixing bowl combine oil, vinegar and garlic. Stir briskly with fork till thickened,... Continue Reading →

MARINATED LENTIL AND RED PEPPER SALAD

MARINATED LENTIL AND RED PEPPER SALAD Lentils, onions and sweet red peppers tossed with a curry and garlic red wine vinaigrette! Makes 4 cups 1 c. lentils, washed and drained 2-1/2 cups water 1-1/2 cups thinly sliced boiling onions 1 lg. red pepper, diced into 1/4 inch squares 1 c. mild olive oil 1/2 c. red... Continue Reading →

MARINATED BEETS AND YELLOW ONION

MARINATED BEETS AND YELLOW ONION Fancy cut shoestring beets and fresh onion strips marinated in a raspberry, garlic and coriander dressing! Serves 6-8 1/4 c. corn oil 2 T. raspberry vinegar 1 garlic clove, peeled and finely chopped 1/4 t. ground coriander salt to taste freshly ground black pepper 1/2 med. yellow onion; peel, cut in... Continue Reading →

MARINATED BEETS AND HEARTS OF PALM

MARINATED BEETS AND HEARTS OF PALM Fancy cut shoestring beets, tender rounds of hearts of palm and rings of sweet onion marinated in a walnut oil and white wine tarragon dressing. Served with fresh sliced black bread! Makes 4-6 servings 1/3 c. walnut oil (Huille de Noix by G. Vivier an import from France is best... Continue Reading →

MARINATED BABY LIMA BEANS

MARINATED BABY LIMA BEANS Baby lima beans boiled till plump, then tossed with sliced celery and a sweet mustard lemon and dill vinaigrette! Serves 6-8 10 oz. package frozen baby lima beans 2 c. water 1/2 t. salt 1/3 c. extra virgin olive oil 3 T. white vinegar 1 t. fresh lemon juice 1 T. prepared... Continue Reading →

MARINATED APPLE AND CELERY SALAD I

MARINATED APPLE AND CELERY SALAD I Tiny cuts of crisp celery and sweet juicy apple marinated in a spicy sweet oil and vinegar dressing with a splash of Cream sherry wine! Serves 6 1/3 c. peanut oil (I used Planter’s for good peanut flavor) 2 T. apple cider or red wine vinegar 1 T. Cream... Continue Reading →

SUMMER TOMATO MARINADE

SUMMER TOMATO MARINADE A light, refreshing antipasto salad of tomato and cucumber meats sprinkled with Kalamata olive strips. Dressed with a tender champagne and garlic vinaigrette. Yes, a dressing can be tender! Serves 6-8 1/4 c. extra virgin olive oil 2 T. white vinegar 2 T. extra dry champagne 2 cloves garlic, peeled and finely... Continue Reading →

MEXICAN CORN SALAD

MEXICAN CORN SALAD Sweet yellow corn, fresh Roma tomatoes, sweet red roasted peppers, mild pepperoncini and black olive marinated in a garlic and cilantro white wine vinaigrette! Serves 6-8 12 oz. can vacuum packed whole kernel corn, or 17 ounce can whole kernel corn, drained 2 c. diced fresh Roma (Italian plum) tomatoes 1 sweet... Continue Reading →

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