fresh ground black pepper

Provencal Salad

By
Stephanie Kinturi

Provencal Salad

Servings

Ingredients

Salad

1 bag romaine lettuce chopped
4 large eggs hardboiled and sliced into circles
10 medium radishes cut into quarters (use 5 red and 5 yellow if you can)
1 whole seedless cucumber sliced on the diagonal
1/4 pound fresh proscuitto chopped
1 tsp sea salt
1/2 tsp fresh ground black pepper

Dressing

1 Tbsp sweet mustard
2 Tbsp salad vinegar
3 - 4 Tbsp light olive oil
1 clove garlic minced

Servings

Ingredients

Salad

1 bag romaine lettuce chopped
4 large eggs hardboiled and sliced into circles
10 medium radishes cut into quarters (use 5 red and 5 yellow if you can)
1 whole seedless cucumber sliced on the diagonal
1/4 pound fresh proscuitto chopped
1 tsp sea salt
1/2 tsp fresh ground black pepper

Dressing

1 Tbsp sweet mustard
2 Tbsp salad vinegar
3 - 4 Tbsp light olive oil
1 clove garlic minced

Instructions

For a unique presentation, arrange the salad ingredients on a rectangular platter. For example, lettuce in the middle, eggs and radishes on one side and cucumber and proscuitto on the other side
Sprinkle the eggs with black pepper, and radishes with salt (this brings out the flavor)
Combine mustard, vinegar and garlic in a small bowl. Add oil slowly while stirring vigorously with a wire whisk. Drizzle over the salad and serve immediately

Share this Recipe

Posted in Lunch, Recipes

Crab Cakes

By
Stephanie Kinturi

Crab Cakes

Cuisine

Seafood

Servings

Ingredients

6 Tbsp olive oil
1/2 cup canned water chestnuts chopped
1/3 cup red bell peppers chopped
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 cup green onions
1 Tbsp minced garlic
1 Tbsp Cajun seasoning
3 large eggs
2 tsp Dijon mustard
1 1/2 cups bread crumbs
1 cup Parmesan cheese grated
1 pound real or imitation crab meat
2/3 cup flour
1/4 cup water
1/2 cup Black bean and corn salsa (optional)

Cuisine

Seafood

Servings

Ingredients

6 Tbsp olive oil
1/2 cup canned water chestnuts chopped
1/3 cup red bell peppers chopped
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 cup green onions
1 Tbsp minced garlic
1 Tbsp Cajun seasoning
3 large eggs
2 tsp Dijon mustard
1 1/2 cups bread crumbs
1 cup Parmesan cheese grated
1 pound real or imitation crab meat
2/3 cup flour
1/4 cup water
1/2 cup Black bean and corn salsa (optional)

Instructions

Heat 3 Tbsps of the oil over high heat. Sauté onions, bell peppers, salt and fresh ground black pepper for about a minute.
Add green onions, garlic, water chestnuts, Cajun seasoning and cook for another minute. Remove and put in a bowl. Cool mixture for a few minutes.
Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese. Then add crab meat.
Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg wash (egg and 1/4 cup water whisked together).
Coat in bread crumbs and fry approx 2 minutes on each side over medium heat.
Serve topped with black bean and corn salsa.

Share this Recipe

Posted in Lunch, Recipes

Bruscetta

Cuisine

Italian

Cook Time

20 min

Servings

Ingredients

1 entire whole wheat bagette sliced into 1 inch slices
3/4 cup extra-virgin olive oil
1 large clove garlic minced
10 oz grape tomatoes halved
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 cup balsamic vinegar
1/2 cup Parmesan cheese grated

Cuisine

Italian

Cook Time

20 min

Servings

Ingredients

1 entire whole wheat bagette sliced into 1 inch slices
3/4 cup extra-virgin olive oil
1 large clove garlic minced
10 oz grape tomatoes halved
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 cup balsamic vinegar
1/2 cup Parmesan cheese grated

Instructions

Preheat oven to 400 degrees. Place bagette slices onto a cooking sheet. Brush tops liberally with ¼ cup of olive oil. This will allow the bread to brown.
Bake the bread in the oven for approx 15 minutes or until edges are browned. Remove from heat.
Meanwhile, combine the tomatoes, garlic, salt, pepper, olive oil and vinegar. Mix well. Set aside
Top the toasted bread with the tomato mixture, including the liquid. Garnish with the parmesan cheese.
Return to the oven for an additional 57 minutes to allow cheese to melt and tomatoes to warm. Serve immediately

Share this Recipe

Posted in Recipes, Snacks