CRUNCHY AVOCADO SALAD

Crunchy Avocado Salad
Recipe courtesy Bobby Flay, 2008

Ingredients:
2 ripe avocados, peeled, pitted and diced
2 ripe beefsteak tomatoes, diced
1/2 cup pitted nicoise olives, roughly chopped
1 cup canned chickpeas, drained, rinsed and drained again
2 tablespoons roughly torn flat-leaf parsley
1/4 cup champagne vinegar
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
2 ounces blue corn tortilla chips

Directions:
Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.

STUFFED MUSHROOMS

Stuffed Mushrooms

Ingredients:

1 green pepper, chopped

1 red pepper, chopped

1 large onion, chopped

6 cloves garlic, minced

12 medium portobello mushrooms, stems removed and saved

2 tsp oregano

1 tsp sea salt

1/2 tsp fresh ground pepper

2 tbsp olive oil

1/3 cup bread crumbs

Directions:

Pre-heat oven to 500*

Saute onions, peppers, garlic and chopped stems in the oil.

Add the spices and cook till tender.

When peppers are tender put them in a food processor with the bread crumbs and pulse till blended.

Stuff mushrooms with filling and bake in a oiled iron, or heavy bottom stainless steel skillet for 20 min. (I use the same skillet I saute in).

ASIAN PASTA SALAD

Asian Pasta Salad

Ingredients:

8oz pound spinach fettuccine pasta

1 teaspoon sesame oil

1/4 cup soy sauce

2 tablespoons raw sugar

1 1/2 tablespoon balsamic vinegar

2 teaspoons salt

1/4 cup chopped red pepper

6 green onions, sliced

1/4 cup purple cabbage

1/4 cup peas

1/4 cup almonds, chopped

Directions:

Cook noodles until just tender. Rinse under cold water. Drain well and transfer to large serving bowl.

Combine sesame oil, soy sauce, sugar, vinegar and salt in bowl. Stir to dissolve sugar. Add to noodles.

Add vegatables and mix well. (Salad can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle chopped almonds over salad and serve.

(Shown with sweet potato fries.)

ROASTED ROOT VEGETABLES

Roasted Root Vegetables

Ingredients:
8 to 12 baby carrots,
8 to 12 baby turnips, peeled
1 large potato, scrubbed and cut lengthwise into 1 inch strips
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 whole head garlic, separated into cloves, unpeeled
1/2 tsp thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Directions:
Preheat the oven to 400 degrees F.
Put all the vegetables and the herb sprigs in a large baking dish.
Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.
Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.