Wasabi Lox

Ingredients:

• 2 large seedless cucumbers
• 2 teaspoons wasabi paste
• 1/4 cup mayonnaise
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• 1 dash sesame seed oil
• 1/3 cup chives
• 12 ounces of smoked salmon

---

• Peel cucumbers, remove ends
• Cut into 1/2 to 3/4 inch rounds
• Whisk wasabi, sugar, and soy sauce together.
• Blend mayonnaise and sesame oil.
• Chop Chives
• Dollop wasabi mayo onto cucumber rounds, top with a piece of salmon, and garnish with chives

Makes 1 large appetizer plate.

Recipe by Pat Mulvey

Herb-Crusted Salmon

"I like simply-prepared foods that do not mask the flavor of the main ingredients. I love seafood, and almost all of my clients like salmon, so I'm always looking fo new ways to prepare it. Here's a simple, not fussy, preparation that enhances the special qualities of salmon."

Ingredients:

• 4 portions (4-5 ounces each) salmon fillet
• 1/4 cup breadcrumbs
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh parsley
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh thyme
• Finely-grated zest of one lemon
• 2 or more teaspoons olive oil

---

• Lightly oil a baking sheet
• Heat oven to 400°
• Mix breadcrumbs, herbs and lemon zest. Drizzle with just enough oil to moisten the mixture
• Coat one side of each salmon filet with crumb mixture, place on baking sheet and bake about 15 minutes.

Makes 4 servings.

Recipe by Pat Mulvey

Harissa

Ingredients:

• 1 tablespoon red chili flakes (or to taste)
• 3 large roasted red peppers
• 4 cloves garlic (peeled)
• 1 teaspoon kosher salt
• 1 teaspoon caraway seed
• 1 teaspoon coriander seed
• 1 teaspoon ground cumin
• 1/4 cup olive oil

---

• Pulse all ingredients except oil in food processor until combined
• Drizzle in oil and mix until smooth
• Taste for spiciness
• Add up to 2 more tablespoons of red pepper if you like it hot

Makes 1 bowl.

Recipe adapted by Pat Mulvey from Sheila Lukins

Pita Chips

Ingredients:

• 1 package of pita bread
• vegetable cooking spray
• paprika
• garlic salt

---

• Preheat oven to 375°
• Cut each pita in 1/8ths
• Spay bottom of baking sheet and arrage pita in a single layer
• Sprinkle bread with paprika and garlic salt, spray with more oil.
• Bake for about 15 minutes, until crisp.

Makes 1 medium bowl of chips.

Recipe by Pat Mulvey

Tomato Basil Parmesan Spread

Ingredients:

• 28 ounces petite diced tomatoes
• 1/2 cup basil (chopped)
• 1 tube garlic paste
• 1/2 cup parmesan cheese
• 1 each baquette sliced

---

• Preheat oven to 375°
• Mix all ingredients except bread in a baking dish
• Roast for at least 30-40 minutes, stirring occasionally.
• Season to taste with salt and pepper.
• Allow to cool slightly, then serve with bread.

Makes 2 cups spread.

Recipe by Pat Mulvey

Roasted Pepper and Tapenade Crostini

Ingredients:

• 1 large jar roasted red peppers
• 1 tube garlic paste
• 3 tablespoons toasted almonds
• 1/2 cup grated parmesan cheese
• 1 loaf french bread (sliced)
• 1 cup olive tapenade
• 1 bunch rosemary

---

• Strain and rinse the roasted peppers.
• Put into cuisinart or blender.
• Add almonds, garlic paste, parmesan cheese and pulse until blended but not totally smooth.
• Season to taste with salt and pepper
• Preheat oven to 350° and lightly toast bread
• Spread 1/2 of each slice of bread with red pepper pesto, the other half with olive tapenade and garnish with a sprig of rosemary

Makes 1 large plate

Recipe by Pat Mulvey