Ingredients for the salad
ROASTED PARMESAN CAULIFLOWER
Serves 4 to 6
1 large cauliflower head, trimmed of leaves and rinsed
1 – 1¼ cup of heavy cream
¼ cup dry white wine
2 tablespoons of finely minced shallots
1 teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon white pepper
1 – 1½ cups aged Parmesan cheese, shredded works better than grated.
Preheat broiler. Broil tomatoes until skins blister and juices are released; let cool. Transfer to a food processor; season with salt. Purée until coarsely chopped, then stir into butter.
KOHLRABI APPLE MINT SALAD
Serves 6 as a side dish
2 medium kohlrabi bulbs, de-stemmed and sliced into thin matchstick pieces
2 medium green apples, peeled, cored and sliced into thin matchstick pieces
¼ cup shelled, raw pumpkin seeds
¼ cup shredded fresh mint leaves
4 tablespoons good green olive oil
2 tablespoons red wine vinegar
2 teaspoons brown sugar
Salt and fresh pepper to taste
A few fresh whole mint leaves for garnish
Greek-Style Watermelon Salad
Corn Tomato Salsa
1 tablespoon fruity olive oil
1 medium sweet onion, diced
2 cups corn kernels, raw
2 tablespoons chopped fresh basil plus a couple of leaves for garnish
⅓ cup fresh poblano or jalepeno chile, diced
1 pint cherry tomatoes, quartered
1½ tablespoons lime juice
Salt to taste
ADVANCE PREP: This recipe can be made through step 5, adding the lime juice. It can then be refrigerated for up to 2 days. Add the tomatoes half an hour before serving.
VARIATIONS: Try cilantro instead of the basil, a red onion or scallions instead of the sweet onions, add a mango or an apple.
5 to 6 ripe meaty tomatoes, Roma or plum tomatoes are best
1 small clove of garlic, mince or pressed
3 cups broccoli, asparagus, zucchini, green beans, snow peas, or sugar snaps.
¼ to ½ cup good green olive oil
Salt & freshly ground pepper to taste
1½ cups basil leaves
2 cups halved Sungold tomatoes
1 cup shredded Parmesan cheese
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