‘Recipes’

Apple, Edamame & Chickpea Salad

Makes 6 1/2 cup portions

1 1/2 c red apple, 1/2″ dice
1/3 c small carrot, thinly sliced half moons
1 green onion, thinly sliced on bias
3/4 c canned chickpeas, drained & rinsed
1/2 c shelled edamame, thawed
1/3 c packed fresh parsley, chopped
1/4 c favorite vinaigrette (recommend lemon)

1. Combine apple, carrot, onion, chickpeas, edamame & parsley
2. Add vinaigrette, toss well to coat

BLT Deviled Eggs

24 halves

12 ea whole eggs, hard cooked, cooled, peeled, sliced lengthwise
1/3 c good quality mayonnaise
1/4 t salt
1/4 t black pepper
1/4 t tabasco sauce
3 sliced bacon, cooked, cooled, cut into small pieces
6 grapes tomatoes, sliced into 4 small pieces
24 small basil or arugula leaves

1. Remove yolks of eggs to medium bowl, arrange whites on platter, mash yolks with a fork
2. Add mayonnaise through tobasco to yolks & mix until smooth
3. Fill each egg half with yolk mixture, top each with bacon piece, tomato slice & basil/arugula

Watermelon Gazpacho

Approx. 8, 1oz soup shots

4 c seedless watermelon, chopped
1 c cucumber, peeled, seeded, chopped
1 c ea red onion, roughly chopped
1/4 c roughly chopped fresh mint
3 T fresh lime juice
2 T red wine vinegar
1/4 t salt
1 c seedless watermelon, diced 1/4″

1. Combine all ingredients EXCEPT final 1 c of finely diced watermelon
2. Purée using immersion blender or standard blender
3. Chill for several hours
4. Garnish with finely diced watermelon just before serving

Summer Peach Chutney

Makes 3 cups

2 c peaches, fresh or frozen, diced to 1/4″
1/3 c yellow onion, diced to 1/4″
4 t fresh peeled ginger, minced
1/4 c red bell pepper, diced to 1/4″
1/2 c sugar
1/2 c brown sugar
1/4 c cider vinegar

Procedure

1. Combine all ingredients in a medium saucepan
2. Bring to a boil, reduce heat, simmer 15 mins or until sauce is syrup consistency
3. Serve hot or cold

Will hold in the refrigerator 1 week

Radish & Goat Cheese Farro Salad

Serves 6-8

6 c vegetable broth
2 c quick cook farro*
2 T salt
1 lb small radishes, 1/2 lb cut into quarters, other 1/2 lb sliced
3 T olive oil
2 T fresh garlic, minced
pinch freshly ground black pepper
2 T fresh lemon juice
1 1/2 t dijon mustard
2 c lightly packed baby arugula
1 c soft goat cheese, crumbled

Procedure

1. Bring broth to boil, add farro & salt, return to boil, cover, reduce to simmer; cook until tender 30 min
2. Drain, transfer to large bowl, set aside
3. Heat sauté pan over medium heat, add oil, quartered radishes, garlic, s&p; sauté until crisp
4. Remove from the heat, add lemon juice & mustard, mix, pour over farro
5. Add sliced radishes, arugula, toss to combine, let cool & then top with goat cheese

Strawberry Shortcake Sandwiches

Serves 50 Sandwiches

2 pt fresh strawberries, sliced, sugared*

1 ea 10″x15″ sheet puff pastry, thawed

2 T flour (approx)

1 egg, beaten

1 T water

2-3t sugar (raw, turbinado or granulated) whipped cream, real

Procedure

1. *Sprinkle sliced berries with 3 T sugar, refrigerated 2-4 hrs

2. Unfold puff pastry on floured surface, cut in small (2″x1.5″) rectangles

3. Place on parchment lined baking sheet

4. Combine egg & water, brush on pastry, sprinkle with sugar

5. Bake 15 mins, until puffed & brown, cool

Assemble Sandwiches:

6. Split pastry rectangles in half

7. Top bottom half with 1-2 T berries, dollop whipped cream, pastry top

Miriam’s Tortilla Soup

Miriam’s Tortilla Soup

Serves 8

1 T olive oil

2 ea corn tortillas

½ c ea celery & onion, diced small

1 ½ t fresh garlic, minced

2 ½ c marinara sauce

1 ¼ c canned diced tomatoes, with juice

1 qt vegetable broth

3 T fresh cilantro, chopped

Procedure
Heat oil in saucepan, medium heat. Fry tortillas until crispy, remove. drain well, set aside.

Add celery & onions to pan, sweat 6-8 mins

Add garlic, sweat 1 minute

Add marinara sauce, diced tomatoes & broth. Bring to boil, reduce heat to medium, simmer 30-45 minutes

Crush up fried tortilla, add to soup. Simmer 10 minutes

Use immersion or traditional blender, puree until very smooth

Garnish with cilantro