Tabbouleh

Tebbouleh

Such A Flavorful Healthy Salad

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: No cooking required

Ingredients 

1 cup Bulghur Wheat (cooked ahead) chilled

1 cup fresh Italian parsley, minced

1 cup scallions, minced

1 cup fresh mint, minced

1 cup seedless cucumbers, diced

2 cups assorted tomatoes, diced

juice of 1 lemon

zest of 1 lemon

2 cloves garlic, pressed or finely minced

3/4 cup EVOO

salt

pepper

Cooking Tools

Medium Mixing Bowl 

Directions 

Precook Bulghur wheat according to product directions & chill.  Place all ingredients in a mixing bowl and toss, adjust seasoning to taste. Refrigerate a few hours before serving.

Serves 4

 

 

Pear & Gorgonzola Salad

 Pear & Gorgonzola Salad

What A Beautiful Way To Present Simple Ingredients!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: No cooking required

Ingredients

4 ripe pears with stem

2 cups Arugula, trimmed

1 cup Clover Sprouts

1/2 cup caramelized walnuts

3/4 cup Gorgonzola cheese

olive oil

balsamic glaze (bottled)

1/2 lemon

4 skewers (optional)

Cooking Tools

Serving platter

Directions

Clean and dry ripe but no too soft pears.  Cut two slices, creating (3) parts, rub the half lemon on the cut layers of the pear to prevent browning. Layer the two middle sections with the the trimmed Arugula, Clover sprouts, cheese and the walnuts.  Use the skewers down the center to hold in place if needed. Drizzle with olive oil and balsamic glaze.

Serves 4

 

Crab & Avocado Stack

Crab & Avocado Stack
Simple And Healthy Made Easy

Ingredients

1 cup Jumbo Lump Crab, cooked

1 avocado, sliced

1 mango, small dice

1 shallot, small dice

1 cup jarred roasted red peppers, diced

salt

soy sauce 

Cooking Tools

Ring molds

Small mixing bowl

Mandoline slicer 

Directions

In a small mixing bowl, add; diced mangoes, shallots and a pinch of salt. Place rings on serving dish. Slice avocado on a mandolin for thin slices, add to the bottom of ring mold. Next add the lump crab meat evenly, gently press down evenly. Add a layer of diced roasted red peppers, press evenly.  The last layer is the diced mango and shallots. Place dish in refrigerator for 1 hour to chill and set in place.  Before serving, gently lift the ring mold and serve the salad with some soy sauce.

Serves 2

Strawberry Arugula Salad

Strawberry Arugula Salad
With A Framboise Vinaigrette!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required

Ingredients
8 oz bag, baby Arugula, washed & dried
2 cups, strawberries, halved
2 cups Campari tomatoes, halved
1/2 cup A L'Olivier Framboise Vinegar http://alolivier.com/en/collection-1822/
3/4 cup Extra Virgin Olive Oil
salt
pepper 

Cooking Tools
Salad Bowl

Directions
In to the salad bowl; add the Framboise pulp vinegar.  Whisk olive oil in a steady stream until it becomes a thicker emulsion, salt and pepper to taste.  Right before serving, toss and coat the Arugula, strawberries and tomatoes.
Serves 2-4