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Confetti Chicken Vegetable Salad
Ingredients:
For Salad –
2 Cups Chopped Cooked Chicken Breast
½ Cup Diced Red Pepper
½ Cup Diced Orange Pepper
½ Cup Diced Yellow Pepper
½ Cup Diced Celery
½ Cup Seeded, Peeled and Diced Cucumber
¼ Cup Chopped Green Onions
¼ Cup Diced Red Onion
¼ Cup Finely Minced Italian Parsley
3 Tbsp Chopped Fresh Chives
For Vinaigrette Dressing –
¼ Cup Champagne Vinegar
¾ Cup Extra Virgin Olive Oil– Good Quality
1 Tsp Kosher Salt
½ Tsp Cracked Black Pepper (or to taste)
1 Tsp Herbs de Provence
Prepare chicken and vegetables as indicated. Place in large bowl. Prepare vinaigrette. Pour over salad mixture and toss to coat.
Serve salad on favorite bread or mixed with salad greens.
Note: Can be prepared ahead of time and refrigerated in an airtight container for 2-3 days. Stir to distribute dressing before serving.
Chilean
Sea Bass with Spring Vegetables en Papillote
2 Servings
2 – 6 oz Chilean Sea Bass Filets, or other light fish
2 teaspoons high quality extra virgin olive oil
½ teaspoon kosher salt
cracked black pepper to taste
½ cup fresh corn, cut from the cob
1 medium zucchini, diced
1 medium tomato, diced
2 sprigs fresh tarragon
2 teaspoons butter
2 tablespoons dry white wine
1 egg yolk
parchment paper
Preheat oven to 400 degrees.
Cut a 13” x 13” piece of parchment paper.
Wash and dry sea bass thoroughly. Brush with olive oil.
Place each filet on parchment positioned in the center of 1 side.
Sprinkle with salt and pepper and place corn, zucchini, diced tomato,
and tarragon on the fish. Dot with butter.
Fold parchment paper over fish and, using egg yolk as your glue,
fold and seal edges of paper until completely closed, leaving
as much room as possible for paper to puff up with air during
baking.
Place fish on a baking sheet and bake in preheated oven for
20 to 25 minutes. Open very carefully as steam will be hot.
Serve in parchment on dinner plates, or remove from parchment
and place on plate if desired.
Prosciutto
and Gruyere Quiche with Fresh Chives
Serves 4
1 Frozen Pie Crust, thawed in refrigerator for at
least 3 hours
4 extra large eggs (divided use)
1 cup Gruyere cheese, shredded
¾ cup Prosciutto di Parma (or favorite ham), chopped coarsely
1 cup heavy cream
½ cup whole milk
½ teaspoon kosher salt
¼ teaspoon white pepper
1 tablespoon chopped fresh chives
pinch nutmeg
Preheat oven to 375 degrees. Beat one egg thoroughly.
Brush thawed pie crust gently with beaten egg. Bake crust for 10
minutes or until lightly golden.
Lightly beat remaining eggs. Add cream, milk, salt,
pepper, chives and nutmeg. Beat together.
Sprinkle prosciutto across the bottom of the pie
crust. Then sprinkle cheese across bottom of the crust. Pour custard
into shell.
Bake for 30 to 40 minutes until the filling is set
and top is lightly browned/golden.
Cut gently into 4 quarter triangles and serve.
Make ahead note: May be made ahead and reheated
in a 350 degree oven for 10 minutes, covered with foil. |
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Roasted
Asparagus with Extra Virgin Olive Oil
Serves 4
1 lb. fresh asparagus, rinsed and dried with paper towels
¼ cup good quality extra virgin olive oil
1 teaspoon kosher salt
freshly ground pepper to taste
Preheat oven to 475 degrees.
Take asparagus spear and hold gently at both ends. Gently bend
into an arch until asparagus breaks. Using a vegetable peeler, peel
the broken end until even thickness with the remainder of the salt.
Toss asparagus with olive oil, salt and pepper and spread out onto
a baking sheet.
Bake for 5 to 8 minutes until bright green and crisp tender. Remove
promptly to cool.
Make ahead note: May be made 1-2 days ahead and
refrigerated. Best served at room temperature.
Champagne
Grape Tomato Salad with Fresh Herbs
Serves 4
1 pint “Bryan” or grape tomatoes, washed and thoroughly
dried
Vinaigrette:
1/8 cup champagne vinegar
1/2 cup good quality extra virgin olive oil
1 ½ teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly chopped thyme
1/4 teaspoon freshly chopped rosemary
1 teaspoon fresh basil leaves, rolled into a cigar and cut into
slivers
Dissolve salt in vinegar. Add remaining ingredients and whisk thoroughly.
Place tomatoes in a bowl. Pour vinaigrette over the top until thoroughly
coated. Reserve remaining dressing or add as desired.
Make ahead note: May be made 1-2 days ahead and refrigerated. Best
served at room temperature. Stir before serving to coat evenly with
dressing.
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