|
Chicken Slaw on Endive
|
| Ingredients
- 1 C diced chicken
- 1 carrot, grated
- ½ bulb fennel, chopped
- 1 C red cabbage, thinly sliced
- 3 TBS chives, chopped
- ¼ C dried cranberries
- juice of 1 lemon
- ½ C mayonnaise
- 1 TBS mustard
- 1 TBS agave
- ½ C parsley, chopped
- 1 tsp salt
- ½ tsp pepper
- 8-10 Endive leaves
- Sunflower seeds or grape tomato
Directions
- Place chicken, carrot, fennel, cabbage, chives and cranberries in bowl.
- Whisk together lemon, salt and pepper, mayonnaise, mustard, agave and parsley. Pour on top of chicken in bowl and mix well.
- Arrange endive on serving platter. Soon chicken salad onto half of endive. Top with grape tomaoto or sunflower seeds.
|
Veggie Towers
|
| Ingredients
- 2 thin Japanese eggplants
- 1 onion, sliced
- Olive oil
- ½ tsp Salt
- ¼ tsp pepper
- ½ C goat cheese
- Lemon zest
- Sundried tomatoes
Directions
- Slice eggplants in ¼ inch slices. Sprinkle with olive oil, salt and pepper on both sides. Heat grill pan and grill 3 minutes, flip and grill 2 more minutes. Remove and set aside.
- In heated skillet, heat 3 TBS olive oil and sauté onions until carmelized. Remove from pan.
- Mix goat cheese with lemon zest.
- To make towers, place eggplant on bottom, top with a tablespoon of goat cheese, a sundried tomato, onions and a second eggplant. Put toothpick through to hold together. Repeat until they are all assembled.
|
Zucchini Salmon Avocado Salad with Chips
|
| Ingredients
- 1 medium zucchini, halved lengthwise
- 1 TBS olive oil
- 1/2 tsp kosher salt
- 1 8 oz can salmon
- Dash of soy sauce
- 1 medium avocado, peeled seeded and diced into 1/2-inch pieces
- 3 TBS olive oil
- zest and juice of 1 lemon
- 1 TBS agave
- 1 tsp mustard
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 clove garlic, minced
- 1 TBS chopped fresh flat-leaf parsley
- 1 TBS chopped fresh chives
- Potato chips
Directions
- Brush zucchini with olive oil. Sprinkle with salt and pepper. Place on hot grill pan for 5 minutes. Remove and cool. Dice.
- Add salmon, dash of soy sauce and avocado.
- Mix dressing by whisking together olive oil, zest and juice of lemon, agave, mustard, salt, pepper, garlic, parsley, and chives. Pour onto salmon, zucchini and avocado. Fold gently.
- Pour into individual serving bowls. Garnish with potato chip, sprinkle of parmesan cheese and parsley sprig.
|
|
|
Photos above by Mark Greenberg
|