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CHINESE
CHICKEN SALAD NOTE: if you can only find Mandarin oranges in light
syrup, drain oranges and rinse with water. Preheat oven to 350 degrees F.
Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto
chicken breasts. Arrange in a baking dish and bake until juices run clear, about
13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch
slices.
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water
chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk
together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons
sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to
combine. Divide among bowls and top each serving with 2 teaspoons toasted
almonds. CRAB
SALAD NAPOLEONS WITH FRESH PASTA Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes. Or if using lasagna noodles about 8-10 minutes. Drain pasta and cool under cold running water. Cut each sheet into 4-inch squares. Or the lasagna noodles in half length wise. Each Napoleon will require 3 (4-inch) squares. In a large bowl, combine the mayonnaise, 1/4 cup of the chives, lemon juice, pepper, crab, and peas, and toss to combine. To assemble the Napoleons, begin with 1 sheet of pasta on a plate. Spread a small spoonful of prepared mayonnaise on the pasta sheet. Top with 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta. Top with another sheet of pasta. Spread another spoonful of the prepared mayonnaise mixture on the pasta sheet. Top with another 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta sheet. Top with a final pasta sheet. Top with a small dollop of the crab salad. Sprinkle the top with a pinch of lemon zest, a pinch of chives, and a grind of black pepper.
4th
of July Lemon Bar Flags Salt 1 cup frozen corn, defrosted 1 red bell pepper, chopped 1 small red onion, chopped 4 ribs celery, chopped Black pepper 8-ounce brick Monterey pepper jack cheese, diced 2 tablespoons red wine vinegar, eyeball it 1/4 cup extra-virgin olive oil, eyeball it 1 cup store bought tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red) 2 tablespoons chopped cilantro leaves or flat-leaf parsley Bring water to a boil, salt it and add pasta. While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper. Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese. Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold
in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with
cilantro or parsley and serve.
Yummmm...Enjoy
!
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"Chef
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