Spicy
Caeser Salad
Submitted
by: Barbiel |
50 ml extra-virgin olive oil (1/4
cup)
1 medium lemon
5 cloves garlic, minced
1 teaspoon dry mustard
4-8 shakes Worcestershire sauce |
1 head romaine lettuce, chopped
3/4 cup grated parmesan cheese
4 slices sourdough bread, toasted and cut into 1-inch
(3 cm) squares
freshly ground pepper to taste |
|
Combine oil and lemon in a measuring cup. Make sure mixture is a
little tart. Add more lemon or oil accordingly. Mix well. Add
garlic, mustard and Worcestershire sauce. Mix well. Place
romaine in a large mixing bowl. Pour on dressing. Top with
cheese, croutons and black pepper. Toss. Serves 4. |
Love Apple Potion
Submitted
by: Barbiel |
1 cup chicken broth, divided
3/4 cup chopped peeled onion
1 1/2 teaspoons chopped peeled garlic
1/2 28-oz. can whole tomatoes, undrained |
1/8 teaspoon crushed red pepper
flakes
1/4 cup grated Monterey Jack cheese
1 1/2 teaspoons chopped fresh basil |
In a
large stockpot, heat 2 tablespoons of the chicken broth; stir in
onion and cook for 4 to 5 minutes. Add garlic and continue
cooking until onions are limp. Add tomatoes with juice,
remaining broth and red pepper flakes; bring to a boil, reduce
heat and simmer for 35 to 40 minutes. Remove from heat and cool
slightly. In a blender or food processor, purée the soup in
batches until smooth. Stir in cheese and basil. Refrigerate at
least 4 hours before serving. Serves 4.
Note:
When tomatoes were
first introduced to Europe from South America, some advocates
claimed the fruit had aphrodisiac powers so the French called
them pommes d'amour, or 'love apples". |
Fruity Wild Rice Salad
Submitted
by: Barbiel |
1/2 cup raisins
1/2 cup dried chopped apricot
1/2 cup rice
1/2 cup wild rice mix
3/4 cup seedless grapes, rinsed
3/4 cup chopped walnuts
4 green onions, chopped
1/3 cup fresh chopped cilantro |
1/4 cup fresh chopped parsley
5 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons honey
2 teaspoons chopped mint
1/4 teaspoon salt
1/8 teaspoon ground black pepper |
|
Combine raisins and apricots in a bowl; cover with boiling water
and set aside. Prepare rice and wild rice mix according to the
package directions; set aside. Drain raisin mixture;
combine with rice, grapes, walnuts, green onions, cilantro and
parsley in a large bowl. Mix together and whisk olive oil, lemon
juice, honey, mint, salt and pepper in a small bowl. Drizzle
over rice mixture. Makes 6 servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|