Pommes de Terre Gratin avec Chèvre et Emmental

Ingredients:
6 lg Russet Potatoes, clean, skin-on
4 oz Chèvre Goat Cheese, room temperature
6 oz Mozzarella or other mild semi-soft cheese
1 cup Heavy Cream
1 cup Milk
1/2 cup Sour Cream
1 Tbsp Butter
2 tsp Herbes de Provence
Salt and Pepper to taste
6 oz Emmental or Swiss Cheese, sliced thin

Directions:

  • Preheat Oven to 350°F.
  • Slice the Potatoes in 1/4″ disks slices, discarding the ends.
  • In a sauce pot, bring the Heavy Cream and Milk to a simmer on medium heat–stirring with a wooden spoon. Do not bring it to a boil, and do not let it scald.
  • Break the Goat Cheese up and slowly add it to the Milk/Cream mixture, stirring constantly and allowing it to melt.
  • Do the same with the Sour Cream, Butter, and Mozzarella–not all at once, just in small portions, stirring as it mixes.
  • After all is melted and mixed well, remove from heat.
  • Line the Potato Slices in a 9×13 casserole dish. The slices should overlap like fallen dominoes. You can either put all the potatoes in one layer or divide into two layers–up too you. I prefer one Layer.
  • Sprinkle with the Herbes de Provence, Salt, and Pepper.
  • Cover with the Cheese/Cream/Milk Mixture.
  • Layer the Emmental cheese slices on top, covering the entire surface.
  • Bake covered for 45min to 1 hour, or until the top begins to brown and it is bubbly on the sides.

Makes 6-8 servings

NOTES: So this is really a Cheesy version of Scalloped Potatoes–scalloped referring to the shape of the potatoes and how they are placed in the dish. “Gratin” on it means there is a cheese covering–which is the only way to do potatoes like this, if you ask me. I incorporated two specific mountain cheeses–Emmental from Swizerland and Chèvre from France. In most parts of the US, one will just find them listed as “Swiss Cheese” and “Goat Cheese”. So don’t worry if you don’t find those specific names.

Céleri Rémoulade – Celeriac Salad

Céleri Rémoulade

Ingredients:
1 Celeriac Bulb, cleaned
1 Carrot, cleaned
1 small Cucumber, seeded and Julianne cut.
3 Shallots, thinly sliced
1/2 – 1 cup Walnuts, crushed
1 cup Greek-Style Yoghurt
1 Tbsp Honey
3 Tbsp Almond Oil
2 Tbsp White Wine Vinegar
1 Tbsp Lemon Juice
2 Tbsp fresh Mint, minced
1 Tbsp fresh Dill, minced
2 tsp ground Ginger
1 tsp Salt
1 tsp Pepper

Directions:

  • Clean the Celeriac root by removing any scraggly roots and outer surface. Cut into pieces small enough to be easy to grate. I prefer to use my Food Processor’s food grater, so I make the pieces big enough to fit through the feeder. If you shred by hand, you may want them a good size for holding. Do the same thing with the Carrot.
  • Shred both the Celeriac and Carrot.
  • In a large bowl, combine the Celeriac, Carrot, Shallots, Cucumber, and Walnuts, and toss with your hands to mix well.
  • In a separate bowl combine all remaining ingredients and whisk together into a dressing.
  • Pour the dressing over the dry ingredients and mix well.

NOTES: Celeriac is one of those under-used vegetables in my opinion. Honestly, I don’t know why–its not too difficult to prepare, and you can eat it raw or cooked in any way imaginable that most root vegetables are cooked. Now regarding the Rémoulade itself. Traditionally, this would be made with Mayonnaise, and would not have Ginger and maybe a different set of spices. I found that a little bland and had to add some kick to it, but not overpower the fresh-taste of the Celeriac itself. The Rémoulade can be served as a side dish, or in a similar fashion to Cole Slaw–though it is not as strong. Many folks serve it as a side to fish. I prefer to eat it by itself as a side salad.

Pantzaria Salata – Παντζάρια Σαλάτα – Beetroot Salad

Παντζάρια Σαλάτα

Ingredients:
4-6 Fresh Beets (more if they are small)
3 cloves Garlic, minced
3 Tbsp Olive Oil
3 Tbsp Red Wine Vinegar
1 1/2 Tbsp Parsley, fresh and chopped
1/2 Tbsp Mint, fresh and chopped
Salt to taste
Water for boiling

  • Bring a pot of water to a boil. Wash the Beets, removing the stems and any long taproots. Place in the boiling water and cook for 45 minutes to an hour–longer if the Beets are large. Beets are done when they are not only fork-tender, but the outer skin easily rubs off.
  • Remove from the heat, and run under cool water, rubbing off the outer skin. Let cool.
  • Chop the Beets into bite-size pieces. I prefer slicing them and then cutting the slices in half.
  • Toss with all the other ingredients, and place in a bowl in the refrigerator for at least 20 minutes before serving.

Makes 3 servings.

NOTES: This is a traditional Greek recipe for Beets. Some folks will also suggest parboiling the Beet greens and chopping them up and mixing them in the salad, but I am not a fan of that. This recipe is a recipe for folks who don’t normally like Beets–like me. I have never been a big fan of beets, finding them too–I don’t know what the word is…. beety? Anyway, this recipe cuts the flavor of the Beets with the Vinegar, Garlic, and fresh Parsley. I highly recommend you use high-quality Vinegar and Olive Oil for this recipe–not the cheap one on sale–you’ll be much happier. Also, never ever, ever use canned Beets–seriously, do you like your food tasting like salt and tin?

Snap Peas and Black Beans

Snap Peas and Black Beans

Ingredients:
2 cups Black Beans, drained
1 cup Snap Peas, in pod
1 Shallot, chopped
1 tsp Cumin
1 tsp Salt
1 tsp Black Pepper
1 tsp Crushed Red Pepper
1/2 tsp Ginger powder
1 tsp Olive Oil

Directions:

  • Sweat the Shallot in the Olive Oil with the Salt and Pepper in a Skillet on medium heat.
  • When the Shallots start to become translucent, add the other ingredients and mix well.
  • Cook for an additional 5 minutes, stirring often so that the Black Beans do not stick.

Makes 3 Servings.

NOTES: This was a quick and easy dish that I came up with this Spring. The sweetness of the Peas is a good contrast to the Black Beans which seem to absorb the flavors of the Cumin and Shallots. You don’t want to overcook this, as you do want the Snap Peas to be crunchy still.

Prickly-Pear Fruit Salad

Ingredients:
4 Prickly-Pear Cactus Fruit
2 Kiwi
1 Mango
1 Orange
1/2 cup Heavy Cream
1-2 tsp Granulated Sugar
Dash of Cinnamon
1 tsp Orange Zest
Fresh Mint for Garnish

Directions:

  • Prepare the Fruit.
    • Prickly-Pear Cactus Fruit: Cut off the top and bottom, and cut a line across the flesh lengthwise, about 1 cm deep (at most). Carefully pull the Skin from the magenta flesh. Be careful, as there may still be spines on the skin. Slice in disks or dice into bite-size pieces. Be careful not to make them too small.
    • Kiwi: Peel the skin and then slice into disks. Discard the ends.
    • Mango: Peel the skin, and slice the flesh off the core. Dice the flesh into bite size pieces.
    • Orange: Using a knife, cut away the skin, exposing the orange slices. Use a sharp knife and cut out the segments.
  • In a Bowl, whip the Cream, Sugar, and Cinnamon until peaks form.
  • Plate the Fruit in small bowls, and add a dollop of the Whipped Cream.
  • Add Orange Zest and Mint as a Garnish.

Makes 3 servings.

NOTES: Prickly-Pear Cactus Fruit are also known as “Indian Figs” or tuna in Spanish, and are the fruit of the Opuntia genus of cacti also known as Nopales. They come in a variety of colors, but I like the magenta ones.  The consistency is somewhat like watermelon, and the seeds are edible.  This fruit salad is great especially when chilled in the freezer for 20 minutes before serving (Obviously, you’d not put the Whipped Cream on till after you take it out and plate it).

Purée de Carottes – Mashed Carrots

Purée de Carottes

Ingredients:
1 lbs. Baby Carrots
1/2 cup Orange Juice
2 cloves Garlic, crushed
1 slice Ginger
1/2 tsp Cumin powder
1 Bay Leaf
2 sprigs Thyme
1 sprig Rosemary
2 Tbsp Parsley, chopped
1/2 cup Butter
Salt and Pepper to taste
Water for boiling

Directions:

  • Place the Carrots in the a Sauce pan with the Orange Juice and enough additional Water to cover over the Carrots.
  • Tie the Bay Leaf, Rosemary, and Thyme into a bouquet garni, and place in the water with the Carrots.
  • Add the crushed Garlic, and the slice of Ginger.
  • Bring to a boil; reduce the heat and simmer for 15 to 20 minutes, or until fork tender.
  • Drain, and remove the Bouquet Garni, and Ginger (keep the Garlic).
  • Place in a Food Processor and mix with the Cumin, Butter, and Salt and Pepper to taste.
  • Place in a serving dish, and garnish with the Parsley.

Makes 4 servings.

NOTES: Carrots are hard to manually mash because of their fibrous nature. Thus, I have employed the use of a Food Processor. You may also choose to cook it with a potato and mash it with it as well.

Variations
Ṽ›Ɣ – Replace the Butter with Margarine.

Goat Cheese, Avocado, and Roasted Pepper Salad

Ingredients:
2 Avocados, ripe, chopped
2 Roasted Red Bell Peppers, chopped
4 oz Goat Cheese
1/2 cup Black Olives, sliced
2 Shallots, sliced
6 cups Mesclun Greens
2 cups Baby Arugula Greens
1/2 cup fresh Basil
2 Tbsp fresh Dill
2 Tbsp Pignoli
3 Tbsp Balsamic Vinegar
1/2 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
1 tsp Dijon Mustard

Directions:

  • Combine the Balsamic Vinegar, Olive Oil, Salt, Black Pepper, and Dijon Mustard in a bowl, and whisk together; set aside.
  • Mix together all of the Greens and Herbs in a serving bowl.
  • Toss the Salad with the Dressing
  • Top the Salad with the remaining ingredients.

NOTES: The last ingredient you want to prepare is the Avocado, as you do not want it to go brown before serving. You may toss it in Lemon Juice, however that will not completely stop the browning. This Salad is a fresh summery salad with a punch of flavor. You can mix up the greens if you like, with Frisée or Romaine–the more the merrier.

Rosemary & Lemon Roast Red Potatoes

Rosemary & Lemon Roast Red Potatoes

Ingredients
4 cups Red Pontiac Potatoes, cut into bite size chunks
2-4 Tbsp Olive Oil
1 Tbsp Rosemary, chopped
1/2 cup Yellow Onion, diced
2 cloves Garlic, slivered
1 tsp Salt
1 tsp Black Pepper
1/2 cup Lemon Juice

Directions

  • Preheat the oven to 400 °F.
  • Heat the Olive Oil in a skillet with the Rosemary, Onion, and Garlic for 3-5 minutes on medium heat. Do not let it smoke.
  • Place the Potatoes in a large bowl and toss with the Lemon Juice and Salt.
  • Carefully pour the Olive Oil, Rosemary, Onions, and Garlic into the bowl with the Potatoes and toss.
  • Pour into a large baking dish and sprinkle with the Black Pepper.
  • Roast for 30-40 minutes until fork tender and crisp on the outside.

Makes 4 servings.

NOTES: You do not have to use Red Pontiac potatoes, so long as the potato used is cut into bite size pieces.

Roast Leg of Lamb

Roast Leg of Lamb with Tzatziki

Ingredients:
5-6 lb bone-in Leg of Lamb
6-8 cloves Garlic, minced
6-8 cloves Garlic, sliced in half horizontally
2 Tbsp Lemon Zest, divided
2 Tbsp Oregano, divided
2 Tbsp Rosemary, divided
2 Tbsp Mint, divided
2 Tbsp Salt, divided
1 Tbsp Black Pepper, divided
1 Tbsp Dijon Mustard
1/2 Tbsp Cardamom
1 Tbsp Crushed Red Pepper
1 cup dry Red Wine
1 cup Lemon Juice
3 Tbsp Olive Oil

Directions

  • Combine the minced Garlic, half of the Lemon Zest, Rosemary, Oregano, Mint, Salt, and Black Pepper, the Crushed Red Pepper, Red Wine, and Lemon Juice in a large container for a marinade. The container should be able to hold the leg of lamb, and be sealed. I advocate using a seal-able bag.
  • Place the Lamb in the container with the marinade and refrigerate for 6-12 hours.
  • After marinating, remove the Lamb to a roasting pan, and pat dry.
  • Preheat oven to 450°F
  • Taking a large paring knife, cut slits in the meat about 1/2″ wide, and 1″ deep.
  • Insert the Garlic slivers into the slits.
  • Taking the remaining Herbs and Seasoning, rub the Lamb. If you need more, feel free to add more.
  • Take the Dijon Mustard and lightly spread along the Lamb over the rub. Try to avoid clumps.
  • Drizzle the Olive Oil over the top.
  • Place in the oven, and roast for 20 minutes.
  • Reduce the heat to 325°F and roast for an additional 25-35 minutes, or until desired doneness.
  • Rare is about 25 minute with an internal temperature of 135°F
  • Medium-rare is about 30 minutes with an internal temperature of 140°F
  • Medium is about 35 minutes with an internal temperature of 160°F
  • Remember to put the meat thermometer in the thickest part of the leg, and not touching the bone.

Serve with Tzatziki or Mint Jelly

NOTES: This recipe pulls on Greek flavors from my neighborhood Astoria. For me, lamb says Spring, Easter, and Passover. Traditionally, Lamb (קרבן פסח)would have been sacrificed on the first night of Passover in remembrance of the lambs blood that was painted on the door posts of the Hebrew homes in Egypt, signifying to the Angel of the Lord to passover that house and spare the first born son. The use of a shank-bone on the Seder plate is reminiscent of this sacrifice, and in some places, Lamb is eaten as the primary meat in the Seder meal.

In the Christian tradition, which I am much more familiar with, the symbol of the lamb has been drawn from Passover and applied to Jesus as the sacrificial lamb which allows death to passover all those washed in the blood of his sacrifice. You will see a lot of symbolism around Easter time in both the Western and Eastern Churches of the Paschal Lamb, often carrying a banner and sitting on a broken sarcophagus.

Jan Van Eyck painting “Ghent Altarpiece”, finished 1432

Whether celebrating Passover or Easter or just a group of friends coming for a visit, lamb is a great festive choice of food, and probably my favorite meat.

Carrot Cake

Carrot Cake with Cream Cheese Frosting

Ingredients:
2 1/2 cups All Purpose Flour
1 tsp Baking Soda
1 1/2 tsp Baking Powder
1/2 tsp Salt
2 tsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg
1 cup Brown Sugar
1 cup Granulated Sugar
1 cup Vegetable Oil
4 Eggs
1 Tbsp Vanilla Extract
1 1/2 cups Carrots, Shredded
1 cup Raisins
1 cup chopped Pecans
2-3 cups Cream Cheese Frosting
Pecans for decoration

Directions:

  • Preheat oven to 350°F.
  • In a large bowl, mix together the Flour, Baking Soda, Baking Powder, Salt, Sugar, Brown Sugar, and Spices.
  • Slowly incorporate the Eggs, Vegetable Oil, and Vanilla Extract.
  • Mix in the Carrots, Raisins, and Pecans.
  • Grease 2 8″ round cake pans and coat with flour.
  • Divide the Batter between the two pans.
  • Bake for 30 minutes or until a toothpick inserted comes out clean.
  • Remove from the pans and cool on a rack.
  • Place one cake on a plate or cake plate, and spread frosting on the top.
  • Place the second cake on top and frost the top.
  • Carefully add frosting to the side and rotate the plate to spread the frosting along the sides.
  • Decorate the top with Pecans. If you prefer you can crush the Pecans and place along the sides of the Cake.

Makes 1 cake

Braised Lamb Chops in Rosemary Port Sauce

Ingredients:
4-6 Lamb Chops, bone in
2 Tbsp Olive Oil
2 Tbsp House Seasoning
2 tsp Mint, dried
3 cloves Garlic, minced
2 Yellow Onions, minced
2 Tbsp Rosemary, chopped fine
1 tsp Herbs de Provence
2 cups Port
1 cup Water
2 Tbsp Butter
1 tsp Corn Starch

Directions:

  • Heat oil in a large skillet.
  • In a small bowl combine House Seasoning and Mint.
  • Apply half of the Seasoning mix on both sides of the meat. If you need more, mix more, but try to retain 1 1/8 Tbsp of the mixture in the bowl for later use.
  • Carefully, place the seasoned Lamb in the skillet. Brown sides, on high heat.
  • Remove and set to the side.
  • In the pan, carefully add 1 1/2 cups of the Port and scrape any particles off the pan.
  • Add the Water, Onions, Garlic, remaining Seasoning Mixture, Herbs, and Butter to the Wine.
  • In a small bowl, whisk together the Corn Starch and remaining 1/2 cup Port.
  • Add the Corn Starch/Port mixture to the Sauce forming in the skillet.
  • Carefully place the Lamb back into the skillet, cover, and reduce the heat to low.
  • Simmer for about 40 minutes.

Orange Cookies

IngredientsVegetarian
1 1/2 cups All Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cloves, ground
1/3 cup Buttermilk, lightly whipped
1/2 tsp Vanilla Extract
1/3 cup unsalted Butter, room temperature
1/2 cup Sugar
1 large Egg, beaten
3 Tbsp Orange Juice
1 Tbsp Orange Zest, grated

Orange Icing

Directions:

  • Preheat oven to 350°F.
  • Sift Cloves, Flour, Baking Powder, and Salt into a large bowl.
  • In a second bowl, combine Buttermilk, Egg, and Vanilla Extract.
  • In a third mixing bowl, cream the Butter and Sugar.
  • Using a blender, incorporate the Flour and Buttermilk mixtures. Pour a little of the Flour mixture and mix, then a little of the Buttermilk and mix.
  • When all is incorporated, slowly add the Orange Juice and Orange Zest
  • On a greased baking sheet, spoon batter (2 Tbsp each). Try to make them round, and leave 1 inch room between drops.
  • Bake for 12-15 minutes, or until cookie puffs and begins to lightly brown.
  • Remove and let rest on wire rack.
  • Frost the underside of the cookies and flip so that the frosted side is the new top.

Grilled Asparagus

Ingredients:Vegan VariationVegetarian
1 handful fresh Asparagus
1/2 cup Olive Oil
2 Tbsp House Seasoning
1 cup Hollandaise Sauce

Directions:
  • Using a paring knife, remove the first 1″ – 1 1/2″ of the bottom of the Asparagus and discard.
  • Continue based on the Cooking Method:

  • Preheat the Grill for high heat.
  • In a shallow dish coat the Asparagus with the Olive Oil and House Seasoning, making sure to coat all pieces.
  • Using tongs, carefully place the Asparagus evenly on the grill, perpendicular to the grates. Watch for smoke or flames from the Olive Oil.
  • Grill for 2 minutes on each side.
  • Remove from heat; plate.
  • Prepare Hollandaise Sauce, serving it on the side for dipping.

  • Preheat the Broiler.
  • Cover a baking sheet with Aluminum foil.
  • Evenly place the Asparagus on the baking sheet with the spears pointing out.
  • Drizzle the Olive Oil evenly over the Asparagus.
  • Sprinkle the House Seasoning over the Asparagus.
  • Place under broiler for 2-3 minutes or until desired tenderness.
  • Remove from heat; plate.
  • Prepare Hollandaise Sauce, serving it on the side for dipping.


NOTES:
As always, full stock Asparagus should be eaten…with your hands. If you are nervous about grilling the Asapargus on your grates, you can always cover the grates with Aluminum foil, though you won’t get the grill marks.

Variations:
Ṽ›Ɣ: Do not use the Hollandaise Sauce. With the House Seasoning and the natural carmelization of the Asparagus, there will still be plenty of flavor.

Herb & Yogurt Mashed Potatoes

Ingredients:Vegetarian
8 cups of Red Potatoes, cleaned, skins on, quartered (Red Pontiac is fine)
2 cloves Garlic, minced
1/4 cup Yogurt
1 Tbsp fresh Dill, chopped
4 Tbsp Butter
1/2 cup Milk
1 tsp Salt

Directions:

  • Place Potatoes in large saucepan, and cover with water (at least an inch).
  • Bring to a boil, watching for boil-over from the starch.
  • Cook until a Potatoes are fork-tender.
  • Drain water and return to Pan
  • Mash or the Potatoes incorporating the Butter, Milk, Garlic, and Yogurt.
  • When creamy, fold in the Dill, and add Salt to taste.
Variations:
Substitute Goat Cheese for the Yogurt for a tangier taste.
Add fresh Parsley or Rosemary instead of Dill for a varied flavor.

Tzatziki – Τζατζίκι

Ingredients:Vegetarian
2 cups Yogurt, Greek-style
8 cloves Garlic, minced
1/2 cup Cucumber, de-seeded and diced (Mediterranean or English cucumbers preferred)
1 Tbsp Olive Oil
2 tsp Lemon Juice
1/2 tsp Salt
1 tsp fresh Dill, chopped finely

Directions:

  • In a large bowl, fold the Yogurt into the Lemon and Olive Oil.
  • Add all other ingredients and mix completely.

Broccoli Salad

Ingredients:Vegan Vegetarian Variation
5 cups Broccoli (Florets only)
1/2 cup Raisins (mixed colors if you want)
1/2 cup Bacon, cooked, crumbled
1/4 cup Red Onion, chopped
1 cup Peas (thawed frozen is ok)
1/2 cup Almond Slivers, toasted
Salt and Pepper to Taste

Dressing:
1 cup Mayonnaise
2 Tbsp Red Wine Vinegar
1/4 cup Honey

Directions:

  • In a small bowl combine Dressing ingredients and whisk together until all ingredients incorporated.
  • In a large bowl, combine Broccoli and Dressing. Make sure all pieces of Broccoli is covered.
  • Now add the Peas, Almonds, Onions, Raisins, and Bacon. Mix the ingredients well so that pieces of each are spread throughout the Salad.
  • Salt and Pepper to taste.

NOTES: Clean the florets and chop into bite size pieces (try to keep the florets intact as best you can). Some people like adding a cup of shredded Sharp Cheddar, but I don’t, as I think it weighs down the salad.

Variations:
Don’t like Mayonnaise, or want something healthier? Try Greek-Style Yogurt instead. (Variation for my friend Alia)
M›Ṽ: Instead of Bacon, either omit or use Bac-Os ® (a Soy product).
Ṽ›Ɣ: Not only use Bacos instead of Bacon, but use a vegan vinaigrette

Deviled Eggs

Ingredients:Vegetarian
1 doz. Eggs, boiled, cooled, de-shelled
1/2 cup Mayonnaise
1 Tbsp prepared Mustard (English Style)
1 Tbsp Chives, chopped finely
1 tsp fresh Dill, chopped finely
1/4 tsp Salt
1/2 tsp ground White Pepper

Paprika for garnish

Directions:

  • Carefully slice the Eggs in half lengthwise.
  • Place Yolks in a Medium size bowl as you go.
  • Smash the Yolks until completely crumbled.
  • Add all the ingredients except Paprika, and combine well.
  • Fill the Egg Whites with the Yolk Mixture. You can do this three ways: 1. Spoon the mixture into the Eggs; 2. Pour yolk mixture into a large freezer bag, snip the bottom corner, and pipe the Egg mixture into the Eggs; 3. Use a piping bag to do method 2.
  • Garnish by sprinkling Paprika on top. You may also choose to add some Chive pieces on top.

NOTES: When cooking the eggs, just as they begin to boil, remove them from the heat and let the residual heat continue to cook the eggs. When removing the shells, crack the eggs on the counter, and place in an ice-bath before peeling. The ice water will continue to stop the cooking of the egg, as well as help remove the shell-membrane from the Eggs. If one of the eggs gets damaged (cracked while cooking, breaks while peeling or slicing), chop it finely in a small bowl and add to the Yolk mixture. You can serve the eggs in a Deviled Egg container, but if you don’t have one, you can use a tray and place rice, beans, or split peas. This will help prevent the Eggs from falling over, also you can use the color of the bed to accentuate any themes (red for Christmas, brown for Thanksgiving, green for Spring, etc).

Orange Glazed Carrots

Ingredients:Vegan VariationVegetarian
1 lb Baby Carrots
1/4 cup Orange Juice
3 Tbsp Brown Sugar
1/4 tsp Corn Starch
2 Tbsp Butter
1/4 tsp ground Ginger
1/4 tsp ground Cinnamon
1/4 tsp Orange Zest
1/4 tsp Lemon Zest
1 pinch Salt
1/4 tsp Fresh Parsley, chopped

Directions:

  • In a saucepan, bring the Carrots to a boil, until tender. Drain and return to Saucepan.
  • In a small bowl, whisk together Corn Starch and Orange Juice until no lumps.
  • Combine Orange Juice Mixture and all ingredients except Parsley into the saucepan with the Carrots.
  • Cook on low heat until sauce thickens and is bubbly.
  • For plating, garnish with Parsley.

Variations:
Ṽ›Ɣ – Substitute Margarine for the Butter.

Three Bean Salad

Ingredients:Vegan
2/3 cup Cider Vinegar
3/4 cup Granulated Sugar
1 tsp Salt
2 cups Green Beans, cut
2 cups Wax Beans, cut
2 cups Kidney Beans, rinsed
1 med Yellow Onion, thinly sliced
1 med Bell Pepper, chopped
1/2 tsp Black Pepper
1/3 cup Olive Oil

Directions:

  • In a small Saucepan, blend Vinegar, Salt, and Sugar until the Sugar is dissolved.
  • In a large bowl, drain all beans and toss with Onion, Bell Peppers, Sugar-Vinegar Mixture, and Black Pepper.
  • Coat evenly with Olive Oil and mix.

Mediterranean Dip

Ingredients:Vegetarian
6 0z Goat Cheese
1/4 cup Pesto
1/2 small Tomato
2 tsp Kalamata Olives, pitted, sliced
2 Green Onions, thinly sliced

Crackers, bread, etc. for dipping

Directions:

  • Spread Goat Cheese evenly in a shallow serving bowl.
  • Spread Pesto almost to the edges.
  • Top with Tomato, Olives, and Onions.

Serve with pita, baguette slices, or crackers

Serves 10

Spinach Salad

IngredientsVegan Vegetarian Variation
1 lb Fresh Spinach, cleaned, dried
1/2 cup chopped Green Olives
1/2 cup Raisins
1 small Red Onion
1 Tbsp Brown Sugar
3 Tbsp Red Wine Vinegar
1/4 tsp Mustard (dry)
8 slices of Bacon, chopped
Salt & Pepper to Taste

Directions

  • In a large skillet, cook the Bacon. Add Onion, Vinegar, Brown Sugar, and Mustard and simmer.
  • In a salad bowl, combine Spinach, Olives, and Raisins. Pour Bacon mixture over and toss. Serve warm.

Variations:
M›Ṽ/Ɣ – Substitute 1/2 cup Olive Oil and 1 drop Liquid Smoke and Bac-Os® for the Bacon.