Quick Watermelon Parmesan Salad

Written by brian.

Quick Watermelon Parmesan Salad  recipe1 serving watermelon slices
1 serving thin petals of parmesan cheese
drizzle fig balsalmic vinegar
Place thin petals of parmesan cheese over watermelon slices and drizzle with fig balsamic vinegar (available at most gourmet stores).
Servings will vary.

Mixed Lettuce, Fennel & Orange Salad with Kalamata Olives Vinaigrette

Written by Brian Strauss.

Kalmata olives 3 tablespoon red-wine vinegar
1/2 tablespoon lemon juice
1 teaspoon Dijon mustard
4 cloves garlic, minced
salt, to taste
Freshly ground pepper, to taste
1/2 cup extra-virgin olive oil
1 cup Kalamata olives, pitted and coarsely chopped
2 tablespoon chopped fresh flat or curly parsley
3 navel oranges
10 cups mixed lettuces, try using chicory, radicchio red/greenleaf lettuce, torn into bite-size pieces
1 head Belgian endive, sliced
1 bulb fennel, trimmed and sliced
To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.
To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges; slice pieces crosswise. Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.

Kiwi Salad

Written by LWM Test Kitchen.

Kiwi Salad
4 Kiwi
1 lg Tomato
1 Cucumber
2 Avocados
Fresh Basil Sprigs
1/2 c Orange Juice
1 ts Balsamic Vinegar
1/2 ts Dijon Mustard
Wash and trim ends from kiwis. Cut into 1/4" thick slices. Cut tomato into wedges. Slice cucumber. peel and slice avocados. Arrange ingredients equally among salad plates. Garnish with basil sprigs. Whisk together orange juice, vinegar and mustard until thoroughly combined. Drizzle over salad to serve.

Fresh Blueberry and Cranberry Relish

Fresh Blueberry and Cranberry Relish

1 cup fresh blueberries
1 cup fresh orange juice
8 oz. fresh cranberries
1 tablespoon orange zest
3/4 cup sugar
1 tsp. vanilla
Combine all ingredients in a medium saucepan over medium heat.  Cook until the sugar dissolves and the berries soften, for about 15 minutes.  Remove from heat, cover and chill.  Best made in advance to let flavors blend.

Makes 12 1/4 cup servings

Nutrients per serving:
Calories 76, fat 0, cholesterol 0, sodium 0, dietary fiber 0, protein 0

Serving suggestions:
As a side on traditional holiday dinner plates.
Poured over turkey, pork or ham.
Over vanilla ice cream, sorbet, or frozen yogurt.
Added to a turkey and cream cheese sandwich to freshen up leftovers.

Recipes developed by:
Janet Ruttenberg, Chef/Culinary Instructor

Fruit Stew
recipes fruitstew

Courtesy of Lee Bailey Reed  

Serves 4

½ Cup sliced plantains
½ Cup sliced apple
½ Cup sliced avocado
½ Cup pitted dates

TOSSED VEGETABLES WITH PECAN DRESSING

TOSSED VEGETABLES WITH PECAN DRESSING
8 small red-skinned potatoes
1/2 pound green beans, trimmed
1/2 pound wax beans, trimmed
3 large ears corn, quartered
1 small cucumber
2 cups halved cherry tomatoes
3/4 cup sliced celery
1 small onion, sliced and separated into rings
1/3 cup white wine vinegar
1/3 cup ITALICA OLIVE OIL
3 tablespoons chopped toasted pecans
1/2 teaspoon salt
1/8 teaspoon pepper
Peel potatoes by removing a ribbon of peel around center of each potato. Cook in boiling salt water for 10 minutes. Add beans and cook 2 minutes longer. Add corn and cook 3 minutes. Drain and rinse in ice water. Drain and combine with next 4 ingredients. Blend remaining ingredients and pour over vegetables. Serve. Yields 6 servings.

CAPER AND OLIVE TAPENADE

CAPER AND OLIVE TAPENADE
5 tablespoons capers
1/2 cup ITALICA GREEN OLIVES
2 flat anchovy fillets - more to taste
4 garlic cloves
1/2 cup ITALICA EXTRA VIRGIN OLIVE OIL
Coarsely chop the ingredients or blend in a food processor. Spoon over slices of French bread or use as a dip.

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