ALL Recipes in Category : Starters

Watermelon, Cucumber and Jicama Salad

  • 4   cups cubed (1/2 to 1 inch) seedless watermelon–about 3 pounds
  • 2   cups cubed ( 1/2 inch) peeled jicama
  • 2   cups cubed (1/2 inch) peeled and seeded cucumber–1 1/2 pounds
  • 1/2   cup fresh lime juice
  • 1/4   cup chopped fresh mint
  • 1/4   cup chopped fresh cilantro
  • 1/4   cup chopped fresh basil
  • 1   teaspoon salt

Toss together all ingredients in a serving bowl.  Serve immediately.

Watermelon and vegetables can be cubed and combined 6 hours ahead and chilled, covered.  Right before  serving add lime juice, herbs and salt.  Herbs can be chopped and combined 6 hours ahead and chilled, covered.

I made this for Book Club night.  It was a big hit and I loved it!


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Peach Relish

  • 2 & 1/2   cups peeled and chopped fresh or frozen peaches, thawed
  • 3/4   cup packed brown sugar
  • 3/4    cup cider vinegar
  • 1/4     cup golden raisins
  • 2         Tablespoons finely chopped red onion
  • 2         Tablespoons finely chopped pickled ginger
  • 1          Tablespoon chili powder
  • 1/4      teaspoon curry powder

In a medium stainless steel, enamel , or nonstick saucepan combine peaches, brown sugar, vinegar, raisins, red onion, pickled ginger, chili powder and curry powder.  Bring to boil, reduce heat and simmer uncovered about 45 minutes or until thickened. Stir frequently. remove from heat: cool or 1-2 hours.  Transfer to storage container and chill overnight.

Note:  I love this relish. (I love condiments anyway.)  It will thicken as it cools and then chills.  Use with brie cheese, or as a condiment for chicken or pork. I bought a box of peaches at Costco.  The peaches don’t have to be perfection to use in this recipe.

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I brought this tart to our Book Club meeting and it got good reviews. (Like the book, “Goldfinch” by Donna Tartt, which was our selection of the month) First time ever working with puff pastry, I’m eager to try again. Easy. My niece, Allyn, brought this recipe to my attention: Thanks, Allyn!!


Flour for the work surface and rolling pin

  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) gruyere cheese, shredded
  • 1 1/2 pounds medium or thick asparagus
  • 1 tablespoon olive oil
  • salt and pepper

Preheat oven to 400 degrees.  On a floured surface, roll the puff pastry into a 16-by- 10 inch rectangle.  trim uneven edges.  Place pastry on a baking sheet ( use parchment paper).  With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork pierce dough inside the markings at 1/2 intervals. Bake until golden, about 15 minutes.

Remove pastry shell from the oven, and sprinkle with Gruyere.  Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange the spears in a single layer over the Gruyere.  Alternate the ends and tips.  Brush with oil, and season with salt and pepper.  Bake until spears are tender, 20-25 minutes.

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  • 8 oz Fresh Kale
  • 1/4 cup coarsely grated carrot
  • 1/4 cup shredded red cabbage
  • 1/4 cup olive oil
  • 1/4 cup rice wine vinegar
  • 1 Tbsp sesame oil
  • 1 & 1/2 tsp Sugar
  • 2 Tbsp toasted sesame seeds
  • 1/2 tsp good salt
  • 1/2 tsp freshly ground pepper

Remove stems from kale and cut or tear into bite size pieces.  In a large bowl, toss the kale with the carrots and cabbage. Combine the remaining ingredients in a jar and shake vigorously.  Pour the dressing over the kale and toss well to coat. Let sit 30 minutes before serving. Actually, this salad can stay in the fridge for a day or two and it’s still good.

I often prepare this salad for Book Club meetings. And the reason for the sit time is this:  The flavors get to know each other.

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Serves : 4                            Preparation Time : 30  minutes


  • For the Vinaigrette
  • 1 teaspoon                 lemon zest
  • 1/2 cup                       fresh lemon juice
  • 1/4 cup                       olive oil
  • 1 tablespoon              finely chopped fresh dill
  • 1 teaspoon                 minced garlic
  • 1/2 teaspoon             kosher salt
  • 1/4 teaspoon             freshly ground pepper
  • For the Salad
  • 16                               Jumbo shrimp , peeled and deveined
  • 1 cup                          orzo pasta
  • 2 oz                            feta cheese
  • 3/4 cup                      finely diced red bell pepper
  • 1/3 cup                      pitted kalamata olives, quartered
  • 2 tablespoons           thinly sliced scallions, including tender green parts
  • 1 1/2 tablespoons     finely chopped fresh oregano
  • 4 METAL SKEWERS, or bamboo skewers soaked in water for at least 30 minutes.

To make the vinaigrette : In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper. Place the shrimp in a medium bowl. Pour 1/4 cup of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.

Bring a medium saucepan 3/4 full of salted water to the boil. Add the Orzo pasta and cook until al dente. Drain and place in a bowl. Add the remaining vinaigrette and the feta cheese and toss well. Add the bell pepper, kalamata olives, scallions and oregano. Toss again.

Thread shrimp onto skewers. Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.

Serve the shrimp immediately with the pasta.

NOTES : This is a fun recipe. You can change the seafood, (I used both shrimp and scallops), and change the cheese in the salad to suit your taste. Be generous with the herbs, salt and pepper. Prep all the ingredients early in the day, so all you have to do is throw the past salad together and then cook the seafood. The hot pasta kind of melts the cheese. You could even do this recipe with grilled chicken

Suggested Wine : A fresh crisp Pino Grisio compliments this meal.

Recipe by : Weber Grill

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Serves :     4


  • 4 X  7 oz                 Ahi Tuna or Salmon fillets
  • For the Marinade
  • 1 cup                        Soy Sauce
  • 1 tablespoon           chopped garlic
  • 1 tablespoon           minced ginger
  • 1/2 cup                    sliced scallions
  • 1/2 cup                    sugar
  • For the Maui Onion Salad
  • 1                                large sliced carrot
  • 1                                small Maui onion
  • 4 oz                          Japanese spice sprouts OR  Sprouted sunflower tops
  • 1/2                           Japanese cucumber OR English hothouse cucumber, seeded and julienned
  • 1/4 cup                    Pink pickled ginger
  • 4 oz                          bean sprouts
  • 1 tablespoon           canola oil
  • 1/2 tablespoon       toasted white sesame seeds for the garnish
  • 1/2 tablespoon       black sesame seeds for the garnish
  • 1                                juice from one lemon
  • + Basic Ponzu Sauce  (see recipe – ANITA- add link here)

Combine the marinade ingredients together in a large mixing bowl and marinate the fish for about one hour.

Prepare the vegetables any time in advance, up to the point of sauteing the bean sprouts.

About 30 minutes before serving, get the barbecue grill ready .

To prepare the Maui Onion Salad  - Combine the carrot, onion, spice sprouts (I used sunflower tops once and radish sprouts another time), cucumber and pickled ginger in a mixing bowl. Heat the canola oil in a saute pan, and when hot, stir-fry the bean sprouts over high heat for 15 seconds. Transfer to the mixing bowl and toss with the other vegetables.

Remove the Fish from the marinade and grill over high heat for however you like it. About 45 seconds to 1 minute per side for the tuna, medium rare.

To serve, divide the salad between 4 serving plates. Sprinkle the sesame seeds and lemon juice over the top. Place the fish on top of the salad and spoon some of the Basic Ponzu Sauce over the fish. Pass the extra Ponzu Sauce with the dinner.

(I doubled this recipe and served 10 people)

NOTES : Japanese spice sprouts are Daikon sprouts, I substituted with sunflower sprouts. You can zap the carrot and onion in the microwave for about one minute just to get the bit of crunch away. The julienne should be fairly thin. There is a lot of prep to this recipe, but it is well worth it.
You can plate the food for your guests or if you double the recipe, as I did, pile the salad on a large platter with the fish on top. Doubling the ingredients serves 10. I garnished with tomato, lemon and lime wedges.
This recipe was prepared for Jack and I at Marty and Bino’s house up the road from us. We’ve just recently begun a nice friendship with them and are happy to have them as neighbors. The care in which dinner was prepared and resented from pupus to dessert was inspiring. The dessert was a chocolate souffle cake and the pupus were chunks of Reggio parmesan cheese and focaccia bread.

Serving Suggestion : Serve with Jasmine Rice (ANITA – see recipe

Recipe By : Adapted from Roy’s Feasts from Hawaii

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Serves 4


  • 2 lbs                          Tofu – firm or extra firm, Naysoya
  • 2 tablespoons         Dijon mustard
  • 1 teaspoon               soy sauce
  • 1/2 cup                     mayonnaise or vegonaise
  • 1/2 teaspoon           salt
  • 1/2 teaspoon           garlic powder
  • 1/2 teaspoon           celery seeds
  • 1/4 teaspoon           turmeric
  • 2                                celery stalks, minced
  • 1/2 cup                     green onion, minced
  • 1                                 green bell pepper, minced, optional
  • 1                                 carrot, minced, optional

Press water out of tofu and place in a bowl. Break up with a fork. Add other ingredients. Chill

NOTES : I used a food processor. First grating the carrot, chopping the onion, and then adding minced celery and the tofu with the spices. Pulse until you get the desired consistency.

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Serves 8


  • 2 quarts                               salad mix, designer greens, chilled and clean
  • 1 head                                  romaine lettuce, chilled and clean
  • 1/2 cup                                sliced almonds
  • 4 oz                                      feta cheese, crumbled
  • 1                                           orange, segmented
  • Dressing
  • 1/4 cup                               tarragon vinegar
  • 1 teaspoon                          fines herbs
  • 1 tablespoon                       Dijon mustard
  • 3/4 teaspoon                      sugar
  • 2 tablespoons                     orange juice or water
  • 1/3 cup                                good quality olive oil
  • salt and pepper                  to taste
  • 1                                           red onion, sliced for garnish

Early in the day wash greens and chill

Make the dressing: Use a jar you can shake or a bowl and whisk. First pour in the vinegar and add the spices and mustard, shake or whisk until well blended. Add the oil slowly whisking or all at once if you are using a jar. Taste and adjust seasoning.

To assemble : Mix romaine and greens together in a large salad bowl. Arrange orange slices on the greens. Sprinkle with the toasted almonds. Toss with the dressing, and top with the onion slices.

NOTES : The orange will have accumulated a lot of juice, use some for the salad dressing and also you can use more of the juice when you dress the salad. Assemble the salad at the last minute. I used a French feta, which is less salty and milder.

Recipe by : Linda

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  • banana
  • orange and grapefruit slices
  • strawberries
  • pineapple
  • kiwi
  • raspberries
  • fresh mint optional

Use a clear glass bowl, and start at the bottom, and layer upwards.

Peel,  slice and layer bananas, peel, slice or section oranges and grapefruit. Remove as much pith as possible from the citrus. Add citrus layer. Slice the strawberries, layer over the citrus. Layer fresh pineapple chunks over the strawberries, and top with raspberries and kiwi slices.

NOTES : I have used frozen raspberries and it’s OK.

This is just a very basic recipe. The point is that it should look pretty with the contrasting layers. The first serving destroys the look, and that’s OK too. It’s too bad that this has to be assembled the morning of the brunch. You can prep a lot of it, peel, but not slice the citrus. wash the strawberries, and cut the pineapple. A garnish of fresh mint is nice too.

Yoghurt and/or whipped cream can be served on the side, as well as granola

Recipe by : Linda McBride

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Serves 8


  • 1 lb                    cooked spaghetti
  • 3/4 cup             good olive oil
  • 1/4 cup             red wine vinegar
  • 1/2 cup             fresh parsley, chopped
  • 1                         garlic clove, pressed
  • 1 tablespoon    garlic salt
  • 1 tablespoon    garlic powder
  • 1 tablespoon    coarsely ground fresh pepper
  • 1 tablespoon    dried basil
  • 1 tablespoon    dried oregano
  • 1 lb                     Jarlsberg cheese, cut into thin strips
  • 1                          red bell pepper, cut into strips
  • 1                          yellow orange or green bell pepper, cut into strips
  • 1 cup                   sliced black olives
  • 3/4 cup              shredded parmesan cheese
  • 1/3 cup              chopped walnuts
  • salt and pepper to taste

Place cooled,cooked spaghetti in a large bowl. Toss with olive oil, vinegar, parsley and spices. Add remaining ingredients and mix well. Chill thoroughly. Add salt and pepper at serving time.

NOTES: Dianne says to double the dressing. Use second half just before serving, because the pasta absorbs the first half totally, and she found it too dry.

Recipe by : Diane V

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Serves 4


  • 1 1/2 lbs                      cucumber, peeled, halved lengthwise, and thinly sliced
  • 2 teaspoons                kosher salt
  • 1/2 cup                        rice vinegar
  • 1/2 cup                        water
  • 2 tablespoons             sugar
  • 1/4 teaspoon              crushed red pepper
  • 2 tablespoons             minced red onion
  • 1 tablespoon               dry roasted peanuts, chopped

Place the cucumber slices in a colander and sprinkle with salt. Toss well. Drain for one hour.

Place the cucumber slices on several layers of paper towels, cover with additional towels. Let stand for 5 minutes, pressing down occasionally. Rinse and pat dry.

Combine the vinegar, water, sugar and pepper in a small saucepan. Bring to the boil. Reduce the heat and cook until reduced to 1/3 cup (about 10 minutes). Remove from the heat and cool. Stir in the minced onion.

Combine cucumbers and vinegar reduction in a medium bowl and toss well.

Sprinkle with the chopped peanuts.

NOTES : When Barb and Bruce visited us in the summer of 2001, Barb brought this recipe with her. Within one week we prepared the recipe three times. A real winner!

Recipe by : Barb

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Serves 6


  • 1 cup                                 Instant Couscous
  • 1 cup                                 water
  • 1                                         large garlic clove
  • 2 tablespoons                  olive oil
  • 1 tablespoon                    balsamic vinegar
  • 1                                         lemon, juice only
  • 2                                         bell peppers, red, orange and or yellow
  • -                          (roasted and diced)
  • 1                                          small red onion, diced
  • 1 tablespoon                     fresh basil, chopped
  • 1/2 cup                              feta cheese, crumbled
  • salt and freshly ground pepper to taste

Bring the water, garlic oil and vinegar to the boil in a small saucepan.

Place the couscous in a mixing bowl and pour the water mixture over the couscous, mix well, and cover for 15mins. Sprinkle with lemon juice and fluff with a fork.

Remove the garlic and add the peppers, onion, basil, and feta cheese.

Toss well, add seasoning and chill.

The salad may be served chilled or at room temperature.

NOTES : Jack and Jon gave this salad rave reviews. Joanne, the wife of the guide they used in Montana in the fall of 1999, made this salad for them. She packed a special lunch for them each day, they loved everything.

Recipe by : Joanne

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Serving size : 10


  • 1   head                      cabbage, chopped in chunks
  • 1  bunch                     green onions, chopped – all of it
  • 1 jar                            sesame seeds, toasted
  • 2/3 cup                      slivered almonds, toasted
  • 3 oz                             pkg. top ramen, smashed
  • 4 tablespoons           seasoned rice vinegar
  • 1 teaspoon                 coarsely ground black pepper
  • 1 teaspoon                 salt
  • 1 cup                           vegetable oil
  • 4 tablespoons           sugar

Mix the last 5 ingredients to make a dressing. Toss other ingredients just before serving. Add the dressing

Recipe by : Teresa

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Serving Size: 8                                    Preparation Time : 30 minutes


  • 5 cups                              Fresh spinach, or kale or Swiss chard
  • -                            (lightly packed and to torn into small pieces)
  • 2 medium large              sweet potatoes peeled and cut in 1″cubes
  • 1/4 cup                             Olive oil
  • 3                                        onions, finely chopped
  • 4                                        garlic cloves, minced
  • 2                                        celery ribs,sliced
  • 8 cups                               vegetable broth or water
  • 1 1/2 cups                         chopped canned tomatoes (Use large can) — with juice
  • 1                                         carrot sliced
  • 1/4 teaspoon                    nutmeg
  • dash cayenne and salt and pepper to taste

Heat the oil in a large stockpot over medium heat, add onions, garlic and celery, and saute stirring often for 10 min. Stir in all the rest of the ingredients EXCEPT the greens.

Bring the soup to a boil, then reduce the heat to a simmer and continue stirring occasionally for 45 min, or until the potatoes are tender.

Remove 2 cups of the soup and puree it, then return it to the pot.

Stir in the spinach, or other greens, and cook about 5 min. until the greens are tender.

Recipe By: Joyce

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  • 3 pound              Kabocha Squash or any pumpkin like squash
  • 1 large                 carrot, peeled and cut into pieces
  • 1 medium           onion, chopped
  • 1 large                 rib of celery, chopped
  • 2                          cloves garlic
  • 1                           small bunch of parsley
  • 1                           bay leaf
  • thyme, paprika, cayenne pepper, salt and pepper to taste

For the broth - heavy cream, or whatever. I’ve even used evaporated milk (skimmed!)

Cut the squash in half, remove the seeds. Put the cut side down on a board and cut narrow slices, narrow enough for a paring knife to remove the tough peel in one swipe. Cube the squash, about 1″ cubes and put in a stock pot. Add the rest of the ingredients, NOT THE CREAM, cover with broth or water, just enough to cover the ingredients, and bring to a boil.

Reduce the heat and simmer until everything is well cooked. Remove Bay leaf.

AFTER removing the bay leaf, process or blend until the mixture is smooth. Add broth as you do this, but not too much, because you’ll finish the soup with cream. Add a grating of fresh nutmeg, reheat the soup adding the cream, don’t boil. Use more fresh nutmeg as garnish to serve the soup. Cayenne is good as well.

NOTES : This is an adaptation of Barbara Crowe’s pumpkin soup. It was always on the menu at the Belham Valley Restaurant in Montserrat.

Recipe by : Linda McBride

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Serves : 6


  • 4 3/8 oz                         butter
  • 4 3/8 oz                         flour
  • 3 large                            chopped shallots
  • 1 3/4 oz                          mushroom stalks (pied blew, shitake, oyster or cepe)
  • 1 head                             celery, core removed and chopped
  • 1                                       carrot, peeled and chopped
  • 1                                       leek, chopped
  • 7 1/8 oz                          fresh apricots, blanched, peeled and chopped
  • 7/8 oz                             fresh ginger, grated
  • 4 grates                          nutmeg
  • 2 1/8 tablespoons        wasabi powder (start with 1 tablespoon)
  • 1 1/4 quarts                   light chicken stock or veggie stock
  • 1 2/3 tablespoons        white wine vinegar
  • 1 1/8 cups                      creme fraiche
  • 2 sprigs                          thyme
  • 2 1/8 tablespoons        sugar
  • salt and pepper to taste
  1. *Sweat off the shallots, mushroom stalks, celery, carrot, leek, ginger and apricots for 5 minutes.
  2. Add flour and cook until you get a blonde roux. Moisten with stock and cook for 20 mintues.
  3. Finish by adding all the remaining ingredients. Cook again for 20 more minutes. Put the soup in a blender and then pass through a sieve or chinois and finally through a wet muslin.

Serve with garnished Stilton croutons.

* ‘To Sweat’ is a technique by which ingredients, particularly vegetables, are cooked in a small amount of fat over a low heat. The ingreidents are covered directly with a piece of foil or parchment paper, then the pot is tightly covered. With this method, the ingredients soften without browning, and cook in their own juices.

NOTES : See Parmesan Croutons and substitute stilton cheese for the parmesan. Also, I blended and sieved the soup, but did not pass it through wet muslin. This recipe leaves something for the imagination, but notworry, it should taste great no matter what.

Recipe by : The Lifeboat Inn


April, 1999, we had a brief stay in Norfolk, England. We stayed at a hotel owned by our friends, Tom and Lucy Granke, Le Strange Arms, in Old Hunstanton. They were to meet us there, but at the last minute, couldn’t. We went anyway because we had heard so much about the hotel, and surrounding area that we didn’t want to miss it. This part of our trup was so wonderful that we wanted to stay longer, but our schedule was too tight. Tom was nice enough to give us some direction about what to see and do and he insisted that lunch at the Lifeboat Inn was a must. It’s a little restaurant with accommodation on the North Sea and is several centuries old. The original character has been retained, which makes it very charming and inviting.

The soup of the day was celery and Apricot Soup.  Jack loves celery soup, but he balked at the apricot in the tittle. I, being adventurous foodie, ordered it. The soup was delicious so we requested the recipe there and then. The chef who made it was gone for the day,. We were disappointed to leave empty handed. When Tome heard about our failure to get the recipe, he made it his mission to get it for us. He was successful, thank you Tom, and everyone else involved.

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Ingredients :

  • 2 tablespoons       Butter
  • 8 cups                    Onion, sliced
  • 1 tablespoon         Minced fresh thyme
  • 4                             Garlic cloves, chopped
  • 1/4 cup                  Dry white wine
  • 1 teaspoon             Sugar
  • 1 32-36 oz             French Brie, packed in a wooden box
  • 2                             French Bread Baguettes, sliced

Melt the butter in a heavy very large skillet over medium-high heat. Add onions, saute until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, for about 25 minutes. Add garlic and saute until soft and brown, about 10minutes.

Add 1/4 cup of wine, stir until almost all liquid evaporates, about 2 mins, Sprinkle sugar over onions and saute until soft brown, about 10mins, Season to taste with salt and pepper. cool (can be prepared 2 days ahead, cover and refridgerate).

Preheat oven to 350 degrees. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides, and bottom intact. Return Brie to ox, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes.

Transfer Brie in box to platter, surround with baguette slices and serve.

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Preparation Time : 30 minutes

  • 1  POUND               FRESH BASIL LEAVES
  • 1  CUP                      CHOPPED FRESH PARSLEY
  • 3/4  CUP                 EXTRA VIRGIN OLIVE OIL
  • 1/2  CUP                  WALNUT PIECES
  • 1/4  CUP                  NUTRITIONAL YEAST FLAKES  (from health food stores)
  • 5  CLOVES              PEELED GARLIC, OR MORE
  • 1/4  CUP                  LEMON JUICE
  1. Place all ingredients EXCEPT basil and parsley in the food processor and process until smooth.  Stop and scrape the sides of the bowl with a rubber spatula at least once.
  2. Remove stems from the basil .. Add the basil leaves one handful at a time processing in between handfuls  just long enough to roughly chop the leaves and make room for more.
  3. When all leaves are in, process everything until smooth …about 1 minute.
  4. Serve or chill immediately.

- – - – - – - – - – - – - – - – - -

NOTES : Wow, the serving possibilities for this pesto are extensive…on pasta, as dip for crackers or bread, or as a condiment for fish. The bright green color is  absolutely inviting and no one believes there is no dairy in this recipe. Thank you Jen !!!

Recipe By     : JENNIFER LYNN

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Serving Size  : 24


  • 1 1/2  pounds                       red onion, thinly sliced
  • 1 1/2  cups                            Distilled white vinegar
  • 1 1/2  cups                            water
  • 3/4  cup                                sugar
  • 12  ounces                             blue cheese, crumbled, 1/4 inch pieces
  • 1 1/2  cups                             olive oil
  • 2 1/4  pounds                       Belgian endive, thinly sliced  (about 8 cups)
  • 3/4  cup                                 fresh lemon juice
  • 12  bunches                           fresh arugula, torn into small pieces ( about 12 cups )
  • 1  cup                                     dried cranberries
  • 1 teaspoon                            salt

Place onions in a large resealable plastic bag.  Add vinegar, water, sugar and salt.  Seal bag: shake until sugar dissolves.  Chill onions in marinade at least 1 day and up to 3 days, turning often.

Place cheese in medium bowl.  Pour oil over cheese let stand at room temperature 2 hours.  (Can be prepared 2 days ahead. Cover and refrigerate.  Bring to room temperature before continuing.)

Place endive in a very large bowl.  Add lemon juice; toss.  Add arugula, cheese-oil mixture and dried cranberries;  toss.  Season with salt and pepper.  Transfer to platter; top  with some drained pickled onions. Pass remaining onions in marinade.

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NOTES : This salad is spectacular. Even people who say they don’t like arugula, love this salad. Add the cheese oil to your taste. If serving at a buffet where the food is out for several hours, you might want to keep half the salad in another bowl in the fridge until you need it later. Remember to prepare the onions at least one day ahead.

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Serving Size  : 10      Preparation Time :20:00


  • 1 lb                                           ground turkey
  • 2 Tablespoons                       grated peeled fresh gingerroot
  • 4  Tablespoons                      teriyaki sauce
  • 4  Tablespoons                      rice vinegar
  • 2  Tablespoons                      honey
  • 1  teaspoon                             crushed red pepper, less or more to taste
  • 1  teaspoon                             corn starch
  • 1 1/2  Cups                              grated carrots
  • 1  Cup                                      fresh bean sprouts
  • 1  Cup                                      snow pea pods, fresh, cut lengthwise into strips
  • 1/2 Cup                                   sliced green onions
  • 1/4 Cup                                   sliced almonds, toasted
  • 12  leaves                                Bibb lettuce

Brown, but not crisp brown, the turkey with the ginger in a large wok or skillet.

Combine teriyaki sauce, rice vinegar, honey, red pepper, and cornstarch in a small bowl: stir with a whisk. Add teriyaki mixture to turky mixture in wok: stir in carrots, bean sprouts, snow peas and onions.  Cook 3 minutes or until sauce thickens slightly, stirring often. Stir in Almonds.

Spoon mixture into a bowl; surround with Bibb lettuce leaves.  Or spoon about 1/4 cup or less of the mixture in  each lettuce leaf and roll up. Place on platter.

NOTES : You can vary this recipe by using Chicken Breast halves–sliced. Serve with rice and it could be an entree. Also the almonds are optional, as are most of the other ingredients.
I prepared this recipe for a gathering at LuAnne’s house with Ceci and Deb…the 4 of us were in Bali together and had a great time reminiscing.

Recipe By : Dianne Holland

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Serving Size  : 4                                    Preparation Time : 15 minutes


  • 2 pounds                            SHRIMP, (the larger the better)
  • 1/2 cup                               olive oil
  • 2 teaspoons                       finely chopped garlic
  • 2 tablespoons                   finely chopped fresh parsley
  • 2 tablespoons                   fine fresh bread crumbs
  • 1/8 teaspoon                    crushed red pepper
  • 1/2 teaspoon                    dried crushed oregano
  • Salt and fresh ground pepper to taste

Preheat broiler to high.

Split the shrimp down the back side. Rinse and pat dry. Or, peel them but leave the last tail segment intact. Rinse and drain well.

Add the remaining ingredients to the shrimp and toss to coat evenly and well.

Line a baking dish with foil and arrange the shrimp over it.

Place the shrimp under the broiler about three to four inches from the source of heat.  Broil 5 to 6 minutes. It is not necessary to turn the shrimp as they cook. Baste the shrimp and serve hot with curried sweet peppers and rice.

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NOTES :  Quick and easy. Don’t over cook. If you double the recipe, go easy on the olive oil. Serve as an appetizer with chunks of French bread to dip in the juices.

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Serving Size :  8                                           Preparation Time : 45 minutes


  • 2                                      hot house cucumbers halved and seeded, not peeled
  • 3                                      red bell peppers , cored and seeded
  • 8                                      plum tomatoes
  • 2                                      red onions
  • 6                                      garlic cloves, minced
  • 46 oz                               tomato juice
  • 1/2 cup                           white wine vinegar
  • 1/2 cup                           good olive oil,  (not that much)
  • 1 tablespoon                  kosher salt
  • 1 1/2 teaspoons             pepper, freshly ground

Roughly chop the cucumbers, bell peppers, tomatoes, and red onion into 1 inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped . Do not over process!!!!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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NOTES : Try Parmesan Croutons on top. Garnish with chopped avocado and sour cream or yogurt. Pass some hot pepper sauce.

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Serving Size : 10

Preparation Time : 30 min                  Cook time     : 30 minutes


  • 2  lbs                       Asparagus, tips reserved, stalks cut into 1-inch lengths
  • 1/2 lb                      Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2  tablespoons       unsalted butter
  • 3  medium              leeks, white and tender green parts only — thinly sliced
  • 2 1/2  cups              chicken broth(stock)
  • 2  cups                     water
  • 1 large                      thyme sprig
  • 1 1/2 cups                milk
  • 1 1/4 teaspoons      salt
  • 1/4 teaspoon          white pepper, freshly ground

Chive oil (recipe separate)

In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 min. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.

Melt the butter in a large saucepan (pot). Add the leeks and cook over moderate heat, stirring until softened, about 5 min. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 min.

Discard the thyme sprig. Working in batches, puree the soup in a blender and then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temp, then refrigerate until chilled, at least 4 hours or overnight.

Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with the asparagus tips and serve.

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Suggested Wine: Sauvignon Blanc–1999 Caymus Vineyards or 1999 Silverado

NOTES : This creamy soup is the best the next day, after the flavors have gotten to know each other. Season generously before serving.

Recipe By      : Bon Appetit

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Linda McBride's Favorite Recipes and Photographs!