Ingredients:
6 Rose petals, cut into very thin strips
2 T. Honey
Thyme flowers
2 T. Rice vinegar
2 T. Oil
2 T. Champagne or apple juice
Salt and pepper to taste
Procedure:
In a small bowl wisk all the ingredients together, season to taste
Refrigerate for service
Notes:
Serve with salads or crudités
Stir the vinaigrette before serving
This recipe make 4 portions but could be doubled or tripled
Ingredients:
1 T. Olive oil
1 T. Rice vinegar
1 T. Honey
1 Bunch watercress, rough chopped
4 Apples, cored and sliced
2 Tangerines, segmented
1/4 C. Pecans
Salt
Fresh ground black pepper
Procedure:
In a large bowl mix the oil, vinegar and honey together
Toss the rest of the ingredients in with the oil and vinegar mixture
Season to taste and serve
Notes:
Serve this dish immeditely
Can be serve in individual portions or in a large salad bowl for
buffet service
Pears can be used in place of the apple
Ingredients:
2 C. French green lentils, washed and drained
3 1/2 C. Water
1 Carrot, peeled, fine diced
1 Small red onion, peeled, fine diced
1 Celery stalk, fine diced
1 Small red pepper, seeded, fine diced
1/2 C. Parsley, chopped
1/4 C. Extra virgin olive oil
1/4 C. Red wine vinegar
Salt
Fresh ground black pepper
4 oz. Feta cheese
Procedure:
In a 1-quart pot, bring the lentils and water to a boil. Reduce the
heat and simmer for 15 to 20 minutes, or until lentils are just tender and
let cool slightly
Toss the lentils with the carrot, onion, celery, pepper, parsley, oil,
vinegar and season to taste
Chill and serve sprinkled with feta cheese
Notes:
Serve in individual portions or in a large salad bowl
The lentils can be replaced with other iteams such as different types
of beans, chick peas, etc.
Bitter Greens with Tofu Dressing
and Raspberries:
Ingredients:
8 oz. Soft tofu, drained
1/2 C. Butter milk
1 T. Lemon juice
1/4 Clove garlic
Salt
White pepper
1 Small head curly endive
2 Heads Belgian endive
1 Small head redicchio
1 C. Fresh raspberries
Procedure:
Combine the first 4 ingredients together in a food processor to form a
dressing and season to taste
Tear the curly endive into bit size pieces
Separate the Belgian endive into leaves, cutting the longer ones in 2
or 3 pieces, diagonally
Halve and core the redicchio and cut into 1 inch strips
Combine the greens and divide among 6 plates. Drizzle with the
dressing and top with the raspberries
Serve immediately
Notes:
When forming the dressing add more butter milk a little at a time to
reach desired consistency
Other dressings or vinaigrettes can be used
Other salad greens can also be used
Beet and Grain Salad with Orange
Tahini:
Ingredients:
!/2 Clove garlic, minced
1 T. Tahini
1 C. Nonfat butter milk or plain yogurt
2 T. Orange juice
3 T. Lemon juice
1 T. Ground cumin
1 t. Paprika
2 T. Fresh cilantro, chopped
1 1/3 C. Water
1 C. Bulgar
2 C. Beets, cooked, shredded
1 C. Chickpeas, cooked, drained
1/4 C. Scallions, minced (White part only)
2 T. Black currants
2 T. Fresh cilantro, chopped
2 T. Fresh dill, chopped
2 T. Fresh chives, chopped
1 T. Toasted sesame seeds
3 T. Nonfat sour cream
Salt
Procedure:
Combine the first 8 ingredients together to form a dressing, whisk
until smooth and refrigerate
Bring the water to a boil in a covered saucepot
Add the bulgur, bring to a boil again, cover and turn off heat, Let
sit, covered, 1 hour
Drain bulgur, pressing out excess moisture with fingers
Add bulgur and remaining salad ingredients to the bowl with the
dressing, mix well
Refrigerate in a air tight container until service
Notes:
You can make this salad up to 4 days in advance
The Dressing also tastes good on fruit or vegetable salads