This week's Recipes ...
Week of February 3rd, 2012
FL Romaine Lettuce
FL Italian Parsley
FL Roma Tomatoes
FL Celery
Hass Avocados
Bananas
Pink Lady Apples
SALAD WITH STRAWBERRIES & AVOCADO
1 head romaine lettuce
1 Bermuda onion
1 pt. strawberries, sliced
1 Avocados-Hass
1/2 c. mayonnaise
2 tbsp. cider vinegar
1/3 c. sugar
1/4 c. low-fat milk
2 tbsp. poppy seeds
Whisk last 5 ingredients together. Dressing makes enough for 2 salads.
Mix dressing as desired with lettuce, onion, and strawberries.
Sliced Brie cheese is also a good addition.
MANDARIN ORANGE SALAD
Romaine lettuce
2 Oranges (Peeled and cut)
Slivered almonds
1 Avocados-Hass (Sliced)
3-4 Celery stocks (Sliced)
OIL AND VINEGAR DRESSING
1/4 c. oil
2 tbsp. vinegar
3 tbsp. sugar
1 tbsp. parsley
1 tsp. salt
Dash pepper
Tear lettuce and add oranges, avocado slices and cut celery. In frying pan coat almonds with sugar until crisp
(approximately 3 tablespoon sugar). Cool toasted almonds and add to salad. Pour oil and vinegar dressing over
salad to lightly coat. Makes any dinner special!
SEASME PARSELY SALAD DRESSING
1 stalk green garlic or 1 clove garlic, minced
2 tablespoons tahini (sesame seed paste)
1 teaspoon honey
1/4 cup cup lemon juice
1/2 teaspoon ground cumin
3/4 cup olive oil
2 tablespoons freshly chopped parsley
1/2 teaspoon salt-freshly ground pepper to taste
Combine all ingredients in blender. Taste for seasoning, adding more salt to taste.
PARSLEY & TOASTED SALSA
1 shallot
2 to 3 tablespoons red wine vinegar
Salt
1 1/2 tablespoons capers
2 salt packed anchovies
1 cup finely chopped Italian parsley
3 chopped roma-tomatoes
3/4 cup olive oil
1/2 cup toasted almonds
Dice the shallot fine and cover with the red wine vinegar. Add a good pinch of salt and let macerate for 20
minutes.
Meanwhile, rinse the capers and soak them for 5 minutes. Drain and chop coarsely. Rinse the anchovies,
remove their fins and backbones, and chop the fillets. Mix together the chopped herbs, capers, anchovies, and
the shallots and vinegar. Add enough olive oil to reach a saucy consistency. Chop the almonds very fine and
add to the salsa. Stir in chopped tomatoes. Serve drizzled over seared tuna, grilled polenta, grilled vegetables,
or with crackers.
TABBOULEH
Combine in a large bowl:
1 cup medium bulgur
2 cups boiling water
Cover and let stand for 30 minutes. Drain in a sieve, pressing with the back of a large spoon to remove the
excess moisture, and return to the bowl. Add:
4 large ripe tomatoes, finely chopped
1 cup chopped parsley sprigs
1 cup chopped soup celery
1 cup packed mint sprigs, chopped
1 bunch scallions, finely chopped
1 medium onion, finely chopped
Stir in:
1/2 t allspice, optional
1/2 t salt
1/4 t black pepper
Whisk together:
1/3 C fresh lemon juice
1/3 C olive oil (extra virgin)
add to the bulgur and toss to coat. Serve at room temperature
ROMA TOMATO BRUSCHETTA RECIPE
10 fresh basil leaves or 1/2 teaspoon dried basil
2 cups ROMA tomatoes, seeded and chopped
2 tablespoons balsamic vinegar
Salt and pepper to taste
1/3 cup Crisco® Pure Olive Oil
2 garlic cloves, minced
1 French bread baguette
Stack 5 basil leaves one on top of each other; roll up. Slice crosswise thinly. Repeat with remaining basil.
Combine tomatoes, balsamic vinegar and basil. Season with salt and pepper.
Combine olive oil and garlic in a small microwave-safe bowl. Microwave on high 30 seconds.
Cut bread into slightly angled 1/4-in. pieces. Brush with olive oil mixture; place on baking pan. Bake at 425° for 6-
8 minutes or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon mixture evenly
over bread slices. Serve immediately. Yield: about 2-1/2 dozen.
ROASTED TOMATO SOUP
1/2 tsp olive oil
4 roma tomato (quartered)
1/2 red onion (chopped)
1 tbsp minced garlic
1/2 cup gluten-free vegetable stock
1 tbsp basil (chopped)
black pepper (ground, taste)
Broil tomatoes for 8 minutes, let cool and slip off skin.
Heat oil over medium heat and add onion; cook for 3 minutes.
Add garlic and cook for an additional 2 minutes.
In a blender, combine tomatoes, garlic, and onions; process until smooth.
Combine mixture with broth in a saucepan; bring to a boil on high heat.
Reduce heat and simmer for 3-4 minutes.
Stir in basil and season with pepper.
PINK LADY APPLE CELERY SALAD
3 apples, cored and chopped
1/2 c. chopped celery
1/4 tsp. salt
2 tbsp. sugar
1 tsp. celery seed
1/4 c. chopped walnuts
1/4 c. drained crushed pineapple
1/4 c. maraschino cherries, drained
2 tbsp. sour cream
2 tbsp. mayonnaise
In a large bowl mix together first set of ingredients. Mix together second set of ingredients in a small bowl then
stir into first set of ingredients.
AVOCADO CELERY SALAD
4 tbsp. or 1/4 c. ketchup
2 tbsp. chili sauce
2 tbsp. lemon juice
1/2 tsp. grated onion
1/4 tsp. horseradish
1 med. avocado
1/2 c. sliced celery
Salt to taste
Blend together ketchup, chili sauce, lemon juice, onion, horseradish, ketchup and salt. Chill. Cut avocado in half
remove seed, peel and cut into chunks 1/2 inch sized. Combine with celery and spoon into dishes pour chilled
sauce over top and serve immediately. Makes 4 servings.
CELERY CASSEROLE
4 c Celery
1 cn Cream of chicken soup
1/4 c Slivered; blanched almonds
2 tb Chopped pimento
1/2 c Seasoned breadcrumbs
2 tb Butter; melted
Cut celery into 1inch strips; boil in salted water for about 12 minutes or until tender. Combine celery, soup,
almonds and pimento; place in casserole. Mix crumbs in butter and sprinkle over casserole. Bake uncovered at
350 degrees for 30 minutes. Serves 8.
CELERY ROOT GRATIN
3 lb Potatoes
4 lb Celery root
1 c Heavy cream
1 Stick butter
1/2 ts Saffron
2 Cloves garlic; minced
2 1/2 c Gruyere
Salt and pepper
1/2 c Chopped flat leaf parsley
Peel and coarsely chop the potatoes and the celery root. Put potatoes and celery root in separate pots and add
salt to each.
Boil the potatoes and celery root until soft, and then drain them.
Pour the heavy cream into a pot and bring it to a boil. Add the butter, saffron, garlic, and 1 cup of the gruyere.
Cook about 5 minutes over moderately low heat until the cream mixture is bright yellow.
Puree drained celery root in food processor, gradually adding yellow cream mixture.
Mash the drained potatoes to a rough texture.
Add pureed celery to mashed potatoes. Add the rest of the gruyere and mix together. Season with salt and
pepper.
Butter a 13 by 9inch gratin dish and put the puree in it.
Sprinkle with the parsley.
Bake at 400 degrees for about 15 minutes.
Yield: 12 servings
BANANA ICECREAM
1 cup fresh whipped cream
4 peeled and mashed bananas
1 1/3 tablespoons lemon juice
1 cup white sugar
A few grains salt
In a large bowl, mix all the ingredients together.
Pass the above mixture through a sieve and freeze it in a freezer-proof, covered container.
BANANA BREAD - No Milk or Wheat
1/4 cup chopped nuts
5 1/3 oz. brown rice flour
1/2 cup arrowroot flour
2 teaspoons baking soda
1/2 cup nuts - chopped
2 medium ripe bananas mashed well
2 large eggs, well beaten
2 tablespoons lemon juice
1 teaspoon rich vanilla extract
In a blender, process the chopped nuts for couple of minutes, until a flour is obtained.
In a bowl, mix the chopped nuts, ground nuts, flour, arrowroot and baking soda, and stir well.
In a separate bowl, stir the mashed bananas, oil, honey, eggs, lemon juice and vanilla. Blend well.
Pour this mixture on the nut flour and stir, making a smooth batter.
Pour this batter into a greased baking pan and bake in a 350 degree F. preheated oven for about an hour, or
until a toothpick inserted in the center comes out clean.
Allow to cool on a wire rack before serving in slices.
BAKED BANANAS
4 bananas, peeled and cut in halves
2 tablespoon butter, melted
2 tablespoon sugar
2 tablespoon lemon juice
In a bowl put the peeled and banana halves and add melted butter, sugar and lemon juice to it.
Pout this mixture in a greased baking tray and bake it for about 20-25 minutes in a preheated oven at 180
degree F.
Allow it t cool on a wire rack and serve in pudding bowls.
You can also add chopped nuts if you like.
PINK LADY APPLE SOOMTHIE
1 Pink Lady apple
1 tbsp Manuka Honey
1/2 tbsp Cinnamon
1/4 cup Cottage Cheese
1/2 cup Soy Milk
Peel the Pink Lady apple and cut it into smaller pieces. Put all except for the soy milk in a mixer and mix it
thoroughly. Put in the soy milk and mix until finished.
APPLE PAN DOWDY
5 Pink Lady apples
1 tbsp golden syrup
dash nutmeg & cinnamon & caster sugar
4oz self raising flour
2oz melted butter
2oz caster sugar
pinch salt
1 egg
4 tbsp milk
Preheat oven to 180 deg C.
Peel & chop apples, add dash sugar, golden syrup, cinnamon & nutmeg & mix around & put into a pyrex dish
then microwave for approx 3-4 minutes until a little bit soft.
Mix all other ingredients together then put on top of apple mix and bake in preheated oven for 30 minutes.
Sprinkle a little caster sugar on top when cooked & woo hoo you're done!
Add ice cream or cream if you like on the side!
MELTED CAMEMBERT WITH CALVADOS
AND PINK LADY APPLES
4 Pink Lady apples
2 non-pasteurized camembert rounds (1/2 per person)
4 soup spoons of Calvados
The juice of half a lemon
A few leaves of aromatic spices (parsley, chervil, chives and thyme)
Pre-heat the oven to 220°C.
Cut the camembert rounds in two, then cut each half into large slices. Put half the camembert with a soup spoon
of calvados into each ramekin. Make sure the calvados covers each slices of camembert.
Put them in the oven for 12-15 minutes, until the cheese has completely melted. Use this time to cut the apple
into pieces, making sure you remove any core and pips. Pour the lemon juice over the apple to prevent it turning
brown. The apple is delicious eaten raw with the camembert poured over the top. However if you want, you can
pan fry them quickly with a knob of salted butter to heat them through.
Serve the melted camembert with the apples and the herbs of your choice
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