Lentil Tapenade

 

This is a fantastic side dish you can serve with any fish or meat.  You can also eat this by itself or on top of mixed greens, as a salad.  This recipe serves 4 people and is a little over 100 calories per serving.
This was a challenge for a competition for World Food Championships "at home challenge".  According to the rules I had to use the sponsor product, Great Value (Walmart).  

Ingredients:
1/2 cup baby lentils
2 anchovies 
1/8 tsp red pepper flakes 
2 cloves garlic, minced
1 TBS olive oil 
2 quartered artichoke hearts, chopped 
2 TBS capers 
1/3 cup black olives, sliced 
1/3 cup green olives 
2 cherry peppers, seeded, chopped 
3 pepperoncini, chopped 
2 TBS cilantro leaves, chopped
2 TBS basil leaves, chopped
1 lemon, juiced, and zested
1 TBS red wine vinegar 
1/8 tsp salt
1/8 tsp black pepper

Directions:
1.  Cook lentils in water in a small saucepan on med/high temperature for 30 mins, or until lentils are soft (not mushy).  Drain
2.  In a medium-size skillet add the anchovies.  Heat on medium temperature until anchovies fall apart, or melt.  Stir in red pepper flakes and garlic.  Saute for 3 mins.  Turn burner off.
3.  Add all other ingredients to the skillet.  Toss with the lentils.  

Serve warm or cold.  Serve as a side dish with any fish or meat, or top on your favorite greens.  

Total recipe serves 4 people (1/2 cup servings) with only approx. 145 calories per serving.  

Cherry Slaw

 

Life is a bowl of cherries, then you add slaw!  Big score with this idea!  

Cole Slaw as a side with a hot dog, burger, or fish sandwich.  How about
on a fish sandwich or grilled Reuben sandwich?  Slaw is just one of those delicious
menu items you can't do without.  But have you ever added cherries?

Fresh cherries are not always easy to find.  We use them whenever we can get our
hands on them.  Dried cherries are always a good thing to have in stock.  Here is
a trick to moisten them up.  Soak the dried cherries in hot coffee.  Within minutes
you will have plump, moist cherries to add to any dish.

Door County Cherry Slaw

Ingredients:
1 cup cherry creme coffee, hot
1/2 cup dried cherries
1 cup mayo
2 TBS cider vinegar
2 TBS sugar, white
3 TBS red onion, chopped fine
3 TBS fresh parsley, chopped fine
1 tsp celery seed
1/8 tsp each of salt and pepper
14 ozs slaw mix

Directions:
1. Add the hot coffee to the cherries in a small bowl.  Let them sit while you mix the slaw dressing.
2.  In a medium size mixing bowl, add the remaining ingredients except for the slaw mix.  Mix together well.
3.  Drain the coffee liquid from the cherries.  Add the cherries and slaw to the dressing.  Toss and chill
until ready to eat.  

Grilled Watermelon Salad

 

Dressed to impress!

Summertime is here, and so are fresh watermelons and cherries.  
We couldn't resist making this beautiful salad using these seasonal ingredients.

This wonderful creation is paired with a cherry coffee vinaigrette that will inspire you to try it.
It is light, healthy, and refreshing.

What are you waiting for?  

Grilled Watermelon Salad
(Cherry Coffee Vinaigrette)

Ingredients:
10 -12 seedless watermelon pieces, cut into triangles
2 cups feta cheese, crumbles
8 ozs arugula lettuce
1 cup red onion, sliced
1/3 cup almonds, slivered 
2 cups cherries, fresh or 1 cup dried
10 mint leaves

Directions For Grilling Watermelon:
1.  Heat grill on high.  Make sure to grease the grill grates.  Place the watermelon slices on the grill towards the back, where the grill is hottest.  Leave on the grill approx. 7-10 mins untouched to achieve char marks.  To check for doneness, carefully lift a piece off the grill but replace it in the same spot.  

Cherry Coffee Vinaigrette

Dry Mix Ingredients:
1/2 cup cherry coffee, brewed
3 TBS dijon Mustard
1 1/2 cups olive oil
1/2 cup balsamic vinegar
1/2 tsp salt
1/2 tsp coarse pepper
1 tsp garlic powder
1 tsp celery salt
2 tsp onion powder
1 TBS dry basil
1 TBS dry parsley
1 TBS dry oregano
3 TBS sugar

Directions:
1.  Add all ingredients to a blender.  Blend until creamy (1-2 mins)

Krabby Salad

Growing up on the Long Island Sound in Connecticut, seafood was readily available.

I do not think there is any seafood I do not like.

I remember going crabbing with my Dad, down off the riverbanks.

  He would put the chicken on a string and try to catch Blue Crab.  Sometimes, 

he would just use traps.  Later, when we were finished for the day, 

we would go home, and Dad would clean the crabs and pick the meat.

I would just watch since I was afraid of getting attacked by the crabs. 

One of my Dad's favorite dishes was stuffed Flounder.  He would make

a crab stuffing with Milk Crackers.  Milk crackers were a big cracker.   I remember

eating them with a big glass of milk.  Unfortunately, they are not sold in stores anymore, 

so we just substitute with other crackers. 

After getting married and raising four children, there was not much time

for crabbing.  Also, money was very tight.  Buying picked crabmeat was not an option.

I remember being introduced to imitation crab meat in the '80s.  Imitation crab meat

is a white fish, shaped and cured to resemble the leg meat of snow crab.

It is a very affordable and delicious substitute for real crab.

There are many creative ways to prepare this less expensive alternative.

I have used it in stuffings, salads, dips, spreads, and soups.  Enjoy this

crab salad recipe.  Eat it alone, stuffed in a crepe or a fresh sliced tomato.

Ingredients:

16 ozs imitation crabmeat, chopped

3/4 cups Hellman's Mayo

4 ozs cream cheese, softened

1 TBS cider vinegar

1 TBS sugar

2 TBS green or red onion

3-4 TBS fresh cilantro or parsley, chopped

salt and pepper, to taste

Directions:

1.  Chop crabmeat.  

2.  In a mixing bowl, whisk together the mayo, cream cheese, vinegar, sugar, onions, and cilantro.  Fold in the crab meat.  Season with salt and pepper to taste.  Serve at room temperature or cold.

Note:  Serve as a dip with crackers or on a salad.  Delicious served inside of a crepe.

Brussel Sprout Panzanella Salad

Panzanella Salad is a rustic salad made with cubed of buttery toasted

bread and a mixture of fresh vegetables.  Panzanella comes from the words

"Pane" meaning bread in Italian and zanella meaning small bowl.  The word

possibly might come from the word panzana, meaning "food".  This salad was 

perfected by farmers on the fields of Tuscany.  It was a creative way 

for them to use up any fresh veggies they needed to.  

I decided to put a little twist on this popular salad by adding a hint of coconut oil 

to the roasted Brussel Sprouts.  I added a can anchovies, yes with the oil, for a saltiness kick.

I also added about 3 TBS of the bacon fat then tossed it all together

with fresh veggies and cubes of Three Bakers Gluten Free Bread.

See my Recipe Ingredient list below:

Ingredients:
1 1/2 lbs cooked Brussel Sprouts
2 TBS olive oil
2 TBS bacon fat
2 TBS coconut oil
1 can anchovies, in oil
1 small garlic clove, minced
2 TBS lemon juice
2 TBS cider vinegar
1/4 cup red onion, sliced thin
1/4 cup fresh basil, chopped
1 cup tomatoes, sliced
6 slices of bacon, chopped
1/2 cup olives
1/2 cup cucumbers, sliced 
4 slices Three Bakers Gluten Free Bread, toasted and buttered, then cubed.

Directions:
1.  Saute Brussel sprouts in olive oil, bacon fat, coconut oil and anchovies.  Stir and cook over med/high heat until anchovies dissolve.  Approx. 5 mins.  Remove from heat and add to bowl, including grease.
2.  Toss remaining ingredients.  Serve

New England Lobster Rolls

Buttered Lobster Roll or Lobster Salad Roll?

Buttered Lobster Roll or Lobster Salad Roll?  This is how I describe these two 

delicious, but very different New England Lobster Rolls.    

The traditional Lobster Roll is warm lobster meat soaked in butter and served on a 

buttered, grilled hot dog bun.  This style lobster roll was said to have been

originated in a restaurant, in Milford, CT., as early as 1929.  Once this sandwich was 

introduced, it's popularity spread up and down the Connecticut Coast, but not far

beyond.  Later, this roll was popular in Maine, as well as other States, where lobster

fishing was common.  

It wasn't until the 1960's when the cold Lobster Salad Roll took off into parts of

Long Island, Massachusetts and into other New England States.  

The Lobster Salad Roll is served cold, with mayonnaise.  

Variations of this salad have also been made with other ingredients, 

such as celery, onion and lettuce.  

While on a recent trip to New England, I had the opportunity to sample 

many different varieties of the "Lobster Roll".  One intriguing way was 

cold and tossed with fresh dill and slices of cucumber.  Ahh, it was so refreshing.  

I was so eager to get home and start creating, I couldn't wait.  

I decided to make two rolls.  One with just butter and the

other tossed with mayonnaise, celery and red onion.  As much as I enjoyed 

the dill and cucumber, I decided to incorporate those ingredients into

a separate dish, a warm Cucumber Salad.  It was the perfect compliment to serve

with lobster rolls, at my outdoor picnic.  

Some will argue which is the best way to eat a Lobster Roll but HEY, it's lobster.  

Either way is ok with me, especially on Three Baker's Hot Dog Rolls.  Go ahead, 

switch them up a bit and ENJOY!  

Lobster Roll (with Butter)

Ingredients:

4 Three Bakers Hot Dog Rolls

1 lb lobster meat, cooked and picked

2 sticks butter, softened

salt, to taste

Directions:

1.  Spread butter on all sides of each hot dog bun.  In a skillet, heat on med/high heat.  Grill and brown rolls on all sides, until all toasted.

2.  Heat and toss 1 stick of butter with chunks of lobster meat.  Season with salt, to taste.

3.  Stuff each roll with warm meat (don't forget the butter).  Serve.

Lobster Salad Roll (Cold)

4 Three Bakers Hot Dog Rolls

3/4 lbs lobster meat, cooked and picked

1/2 cup mayo

1/2 cup celery, chopped

1/4 cup red onion, 

salt and pepper, to taste

Directions:

1.  Spread butter on all sides of each hot dog bun.  In a skillet, heat on med/high heat.  Grill and brown rolls on all sides, until all toasted.

2.  In medium size bowl add lobster meat, mayo, celery and onion.  Season with salt and pepper.  Mix well.  Fill each toasted roll with lobster salad.

Warm Cucumber Salad:

1/4 lb bacon, fried (reserve 2 TBS fat)

1 TBS sugar

1 small garlic clove, minced

2 TBS cider vinegar

salt and pepper, to taste

3 TBS dill, fresh

1 English Cucumber

1 cup red onion, sliced thin

2 TBS lime juice, fresh

Directions:

1.  In small saucepan heat on med/high heat bacon fat, sugar, garlic, vinegar, salt and pepper, until sugar dissolves.  Remove from heat.  Add in dill, cucumbers, onion and lime juice.  Toss until well coated.  Top with bacon crumbles.  

Tuna and Egg Salad Sandwich

This delightful sandwich is packed with flavor for a deliciously 

light meal.  For convenience, make ahead and store in your refrigerator for several 

sandwiches during the week.  This recipe can also be tossed with gluten free elbows 

to bring on your next picnic.  

Ingredients:

5 ozs (1 can) Solid White Tuna

2 hard boiled eggs, chopped

1 stalk celery, chopped

2 TBS red onion, chopped

2 marinated cherry peppers, chopped

salt and pepper, to taste

1/4 cup mayo

Three Bakers 7 Ancient Grains

DIRECTIONS:

1.  Mix all ingredients in bowl.  Serve on Three Bakers 7 Ancient Grains.  Add favorite toppings, such as lettuce and tomato.  

Makes 4 sandwiches

Feta Lime Turkey Burgers with Fig Onion Jam

4 TBS olive oil

Burger Ingredients:
3 lbs ground turkey
4 ozs feta cheese
1/2 cup sliced scallions
1 cup unpacked cilantro leaves
3 TBS brown sugar
1 lime, zested and juiced
1/2 tsp crushed red pepper
salt and coarse pepper, to taste

Fig Onion Jam:
1/2 cup red onion, sliced
6 large figs, sliced
2 cloves garlic, crushed
3 TBS brown sugar
2 TBS butter
1/4 cup balsamic vinegar
1/4 tsp red crushed pepper, optional
Salt and coarse pepper, to taste

Basil/Tomato Salad:
6-8 large basil leaves
1 pint grape tomatoes, sliced in half
3 TBS balsamic vinegar
2 TBS olive oil
salt and coarse pepper, to taste

1.  In large skillet heat oil on med/high heat.
2.  Add all burger ingredients in medium size bowl.  Fold together until well combined.  Mold into patties.  Season with salt and pepper.  Add to skillet and cook on both sides until done to desired temperature.  (Approx 5-8 mins on each side).  Remove from skillet, cover to keep warm.
3.  In same skillet add red onion, figs and garlic.  Stir.  Cook until onions become soft (approx. 7-9 mins).  Add brown sugar and butter, stir.  Cook until sugar dissolves.  Add vinegar, scraping bottom of skillet to remove and ingredients that might be stuck.  Season with salt and pepper.
4.  Add burgers back to skillet, tossing to cover with juices.
5.  To make salad:  Toss all ingredients in small bowl.  Salad may be made ahead of time.  Refrigerate to keep cold.

Makes approx. 10-12 burgers
Serve on favorite burger buns

Celery Panna Cotta

This recipe is so incredibly light and so tasty.  I was not sure how I would enjoy the taste of celery in this very popular dessert.  I was quite surprised on how delicious it was.  It reminds me of an old fashioned vegetable jello salad.  Perfect by itself or served on the side with any meat or seafood dish.

Ingredients:
2 TBS olive oil
2 1/2 cups finely chopped celery
1 1/4 cups whole milk
1 cup heavy cream
1 lime, juiced and zested
1 envelope of unflavored gelatin (approx 2 1/2 tsp)
1/4 cup white sugar
1/8 tsp salt

Directions:
1.  Heat a large pot on med/high heat with oil.  Add celery, cover and steam celery until soft.  Approx. 10 mins.  Add to food processor or blender and puree.  Add back to pan
2.  Add milk, cream, juice and zest.  Bring to boil (approx. 5 mins).
3.  Sprinkle gelatin over top, stir.  Let dissolve (approx. 3 mins)
4.  Add sugar and salt.  Stir and let cook for 3 mins to dissolve sugar.  Remove from heat and let cool for 5 mins.
5.  Ladle into ramekins, small dishes or cups.  Chill for at least 4 hours before serving.

Serves 4-6

Note:  Recipe and also be poured into a lightly greased gelatin mold

Stuffed Chicken with Brie Waldorf Salad

This is my Waldorf Stuffed Brie Chicken Salad with wilted Spinach.  I created this recipe with a twist, from the famous "Waldorf" Salad using California Walnuts. The nutty crusted walnut exterior is surrounding a creamy brie sweet raisin and fresh cilantro herb interior, served on a "warm" spinach bed and side of an apple/celery/raisin "chilled" crunch salad.  It is the perfect combination, even for the most elite crowd.  #WaldorfSaladRefresh  @CAWalnuts


8 chicken cutlets
1 egg, beaten
5 ozs creamed brie cheese

Breading:
1 cup seasoned bread crumbs
1 cup walnuts
salt and pepper

Filling:
1 cup cilantro, unpacked
1/4 cup walntus
1/2 cup raisins
zest from 1 lemon

Salad:
2 stalk celery
1 red skin apple, cubed
1/4 cup whole walnuts
1/2 cup cilantro, unpacked
1/2 cup raisins

Dressing:
5 TBS mayo
2 TBS sugar
2 TBS vinegar
juice from 1 lemon
1/8 tsp coarse pepper

Spinach:
16 ozs fresh spinach
1 clove garlic, crushed
2 TBS butter
salt and pepper

Corned Beef and Sauerkraut Potato Salad

This is my Corned Beef and Sauerkraut Potato Salad.  Seasoned with pickling spices and tangy Thousand Island Dressing, tossed with chucks of Swiss Cheese and Red Potatoes.  Smok'in in crispy bacon for a satisfying and comfort pleasure.

This recipe is too yummy to pass up. 

You can use leftover corned beef or deli corned beef.

Ingredients:

2 lbs red potatoes.  Cubed, cooked until soft then drained

12 ounces bacon.  Sautéed, removed from pan (reserve 1/4 cup bacon fat)

1/2 large sweet onion, chopped

2 cloves garlic, chopped

1 tsp pickling spice

3 TBS cider vinegar

1/2 cup white sugar (or according to taste)

14.5 ounce can sauerkraut, rinsed and drained

1 lb corned beef, cubed

1/4 cup Thousand Island Dressing

1 lb Swiss cheese, cubed

1/2 cup fresh parsley, chopped

1/2 tsp salt, or to taste

1/2 tsp coarse black pepper, or to taste

Directions:

1.  Cook potatoes in large pot until soft, drain.

2.  In large non stick skillet over med/high heat sauté bacon until crispy on both sides.  Remove from skillet.  Cover until ready to use.  Remove all but 1/4 cup bacon fat from skillet.

3.  Add onion to skillet.  Stir.  Sautee until soft.  Approx. 5-7 mins.

4.  Add garlic and pickling spice.  Stir.  Sautee for 2-3 mins.

5.  Add vinegar and sugar.  Stir until sugar is dissolved.  Approx. 2 mins

6.  Add sauerkraut, corned beef and dressing.  Stir to combine. 

7.  Toss in Swiss Cheese and parsley.  Season with salt and pepper.  Serve  warm

Makes approx. 5-6 servings



Chipotle Lemon Tuna Macaroni Salad

Ingredients:

1 lb pasta, cooked
2 cans albacore tuna, in water, drained
4 strips bacon, cooked and chopped
1/4 cup red onion, chopped
2 cups cooked fresh peas
2 cups mayo
3 TBS fresh lemon, plus 1 TBS lemon zest
1/4 cup white sugar
1 tsp coriander
4 TBS grated cheese
1/4 cup fresh parsley, chopped
1 chipotle pepper in adobo sauce, fine chopped
1/2 tsp salt
1/2 tsp black pepper


Directions:

1.  Cook pasta until done.  al dente
2.  Add all other ingredients to large mixing bowl.  Mix well. 
3.  Add drained pasta to dressing mix.  Mix well.  Chill for 3-4 hours before serving

Serves up to 8 people

Buttermilk Pistaschio Chicken Salad with Greek Yogurt Avocado Buttermilk Dressing

Ingredients:

Olive oil for sautéing
2 lbs thin sliced chicken breasts, skinless and boneless
20 Crunchmaster Roasted Garlic Crackers
1/2 cup gluten free flour
1/2 cup pistachios
1/4 cup brown sugar
1/2 tsp pepper corns
1/8 tsp sea salt
2 eggs, beaten
1/2 cup buttermilk, plus 1/4 cup for dressing
1 small avocado
2 tsp lemon juice, fresh
1/2 cup Greek yogurt
1 large handful of fresh cilantro
1 TBS brown sugar, plus 1 TBS for onions
1 TBS Cider Vinegar
salt and pepper, to taste
1 small red onion, sliced
2 TBS butter
1/4 cup balsamic vinegar
2 cups lettuce greens
1/2 cup tomatoes, chopped
1/4 cup gorgonzola cheese crumbles, (gluten free), plus 1/4 cup for dressing
1/2 cup slice cucumbers
1/4 cup pistachios (salted or sugared)

Directions:

1.  Add oil in large sauté pan.  Heat on med/high when ready to sauté chicken.
2.  In food processor, add crackers, flour, pistachios, sugar, pepper corns and sea salt.  Grind into powder.  Put aside in flat dish.
3.  In separate bowl add 2 eggs, beat.  Add 1/2 cup buttermilk, blend together.  Put aside
4.  In food processor add avocado, lemon juice, yogurt, cilantro, 1 TBS brown sugar, vinegar, 1/4 cup buttermilk, 1/4 cup gorgonzola cheese, salt and pepper.  Puree into dressing.  Chill until ready to use.
5.  Add sliced red onion to small sauce pan.  Add butter, 1 TBS brown sugar, balsamic vinegar and salt/pepper, to taste.  Heat on medium until onions are cooked, soft and balsamic becomes thickened.  Remove from heat and put aside until ready to top on salad.
6.  Dredge chicken into egg/buttermilk mixture.  Coat on both sides.  Then dredge coated chicken into breaded/flour mixture.  Coat both sides.  Place into heated sauté pan.  Repeat process for addition chicken.  When chicken in browned on both sides place on paper towels to drain excess oil.  Cut into strips.  Note:  Chicken can also be cut first into strips, breaded and then sautéed.
7.  Assemble salad with favorite lettuce greens and remaining ingredients.  Serve with dressing, extra roasted garlic chips and top with balsamic onions. 

Serves 4

Cedar Roasted Salmon Pineapple Slaw

2 large cooked Salmon Fillets
1/4 cup mayo
1 Tbs sugar
1 tsp cider vinegar
1/4 cup fresh parsley, chopped
salt and pepper, to taste
1 bag shredded slaw mix
1 cup pineapple chunks



Directions:

1.  Cube salmon into chunks.  Put aside.
2.  In large bowl mix mayo, sugar, vinegar, parsley, salt and pepper.  Let sit 5 mins so sugar dissolves.  Mix again.
3.  Add slaw to mayo, toss.
4.  Add chunks of salmon and pineapple, toss.

Gluten Free Baked Eggplant with Tomato/Basil Topping

Ingredients:

1 eggplant, peeled and sliced 1/4 inch thick rounds
2 eggs, beaten in small bowl
2 cups (gluten free)Panko style bread crumbs
1 pint grape tomatoes, chopped fine
1/4 cup fresh basil, chopped
2 TBS Extra Virgin Olive Oil
1 TBS Cider Vinegar
salt and pepper, to taste


Directions:

1.  Preheat oven to 400 degrees.
2.  Peel and slice eggplant.
3.  Add beat eggs in small bowl.
4.  Add crumbs to separate bowl.
5.  Dip each eggplant rounds into egg.  Flip to coat other side.
6.  Dip into crumbs.  Flip to cover other side.  Repeat with remaining eggplant rounds.
7.  Place on cookie sheet.  Make sure pieces do not touch to assure crispiness surrounding pieces.
     Bake in oven for approx.. 20 mins or until crispy.
8.  In medium size bowl add tomatoes, basil, olive oil, vinegar, salt and pepper, toss.

Note:  Eggplant comes out so crispy that you can use as bread in bruschetta recipe.

Italian Sweet Potato Salad

3 lbs cooked fresh sweet potatoes
6 hard boiled eggs, peeled and diced

Dressing:
1 1/2 cups mayo
4 oz mascarpone cheese, soft
1/4 cup brown sugar
3 Tbs cider vinegar
1/4 cup red onion, chopped
1 tsp orange zest
1/2 tsp allspice
1/2 tsp fresh ginger root
1/4 cup fresh parsley, chopped
salt and pepper, to taste
1 lb bacon, fried and crumbled


Directions:
1.  Cut potatoes into approx. 3/4 inch cubes.  Cook until soft, but not over cooked.  (you will know they are done when you can easily stab knife through center.  Drain and put aside.
2.  Cook eggs for approx. 15-20 mins, peel and then dice.
3.  Cook bacon, drain on paper towels, dice.  (This step can wait a bit while salad is chilling)
4.  In large mixing bowl, add mayo, softened mascarpone cheese, brown sugar, vinegar, onion, zest, allspice, ginger, parsley and salt and pepper.  Mix well.
5.  Add potatoes in mayonnaise mixture, fold dressing into potatoes. 
6.  Chill for few hours before serving. 
7.  When salad is chilled, stir.  Then add bacon crumbles to top.

Chick Pea Salad Hummus

This recipe makes a huge bowl of Chick Pea Salad.  Recipe can be divided in half to make less.  I like making this salad and serving it, tossed over lettuce on day "one".  On day "two", puree the leftovers and turn this wonder, delicious and very healthy salad into a hummus dip.  Serve with potato chips, pita chips, crackers or even some sliced, toasted Italian Bread.  Enjoy!!!

Ingredients:
2 cups chick peas
2 cups red, grape tomatoes
1 cup black olives, sliced
1 cup artichoke hearts, marinated or packed in water.
1 avocado, sliced
1/2 cup red onion, chopped
8 ozs feta cheese crumbles, optional
4 cloves garlic, chopped
2 limes, juiced and zest (or lemon)
1-2 cups fresh cilantro, chopped (reserve some for garnish)

Whisk in bowl: Drizzle over top of salad, toss.
2 Tbs tahini paste, optional
4 Tbs olive oil
4 Tbs balsamic vinegar
salt and pepper, to taste

Ahi Tuna Cold Salad

Ahi Tuna Salad
1 lb Fresh Ahi Tuna, grilled medium
2 celery stalks, diced
4 TBS red onion or scallions, diced
1 large garlic clove, chopped
2 corn cobs, cooked and sliced 1 inch thick
1 can black olives
1 cup artichoke hearts
2 TBS olive oil
2 TBS Balsamic Vinegar
1 lemon, juiced
2 large basil leaves
1/2 tsp sea salt
1/4 tsp black pepper

Grill or broil tuna to medium, dice and add to large bowl. Add celery, onions, garlic, corn, olives and artichokes.  In small bowl or small food processor mix olive oil, vinegar, lemon, basil, salt and pepper.  Add to Tuna mix, toss.  Serve chilled or warm as side dish or on favorite lettuce.

Horsey Crab Deviled Eggs

Ingredients:
1 doz large or extra large eggs
1/2 cup crab meat
1/2 - 1 tsp horseradish
3 Tbs cream cheese (room temp)
3 Tbs mayo (more or less)
3 Tbs cilantro, chopped
1/4 tsp paprika
salt and pepper, to taste
scallions, for garnish

Boiling eggs:
In large sauce pot fill half with water.  Slightly tap eggs on counter breaking seal of shell.  (This will help remove shell after cooking). Be careful not to tap too hard breaking shell completely.  Place eggs in water and boil on high until water starts to boil.  Reduce heat to med and cook for 10 mins.  Drain hot liquid adding cold water to pot until eggs are cool enough to start peeling.  Leaving eggs wet will help remove shells easily.  Slice eggs in half (length wise), removing yolk.

Add yolk and all other ingredients to mixing bowl, completely mix well.  Add filling to cooked egg whites.  Garnish with scallion.

Lemon Dill Turkey Salad

2 cups cooked, picked and chopped Turkey
3 Tbs onion, finely chopped
2 celery stalks, finely chopped
1 garlic clove, diced
1/4 cup fresh parsley, chopped
1 Tbs dill
1 lemon, juiced
3 dates, chopped
salt and pepper, to taste
1/2 cup mayo (more or less to liking)