Place the watermelon, cucumber, prosciutto, basil, black pepper, cheese, and lemon juice in a bowl and fold together.
Chill at least 2 hours before serving. Overnight is better.
Recipe Tag: Beef / Pork
Teriyaki Beef Salad
Place 3 quarts of the water in a large sauce pan over high heat.
When the water boils add the rice noodles.
Cook for about 8 minutes until soft but not mushy.
Rinse under cold water and then drain well.
Place in a large mixing bowl and toss with 2 tablespoons of the teriyaki sauce and toss until well coated.
Place in the refrigerator to chill.
While the noodles are cooking, place the remaining quart of water in a pan fitted with a steamer basket over high heat.
When the water boils, place the broccoli in the steamer and cook for about 8 minutes.
Remove and rinse under cold water.
Place in the refrigerator to cool.
Place the sesame oil in a large skillet over high heat.
When hot add the beef strips and cook for about five minutes, tossing frequently.
Place in the refrigerator to cool.
When the broccoli and beef are cool, add them to the bowl with the noodles.
Add the remaining teriyaki sauce, green onions, tangerine, sesame seeds and black pepper.
Toss until well blended.
Chill well before serving.
Red Beans and Rice Chopped Salad
Place the water in a saucepan over high heat.
When boiling, add the brown rice, reduce to a simmer and partially cover.
Cook for about 30 to 35 minutes, until tender.
While the rice is cooking, place the olive oil in a medium sauté pan over medium high heat.
When hot, add the onion and reduce the heat to medium. Cook for about 15 minutes, stirring frequently. If needed, further adjust the heat so the onion caramelizes and doesn’t burn.
When the onions and rice are done, place them together in a bowl and place the bowl in the refrigerator (or freezer if in a hurry). Stir them occasionally while cooling.
While the onions and rice are cooking, place the paprika, salt, Creole seasoning, yogurt, pepper, sour cream, milk and honey in a small bowl.
Stir until blended.
Place in the refrigerator to chill.
When the rice, onions and dressing are chilled, place them in a large bowl with the celery, pepper, sausage, beans, and lettuce.
Toss well and serve.
Chef’s Salad with Citrus Vinaigrette
Place garlic, olive oil, lemon juice, vinegar, honey, and mustard in a blender and blend on high for about 15 seconds.
Chill dressing for at least an hour.
For each serving, toss together in a bowl 3 cups of romaine lettuce, 1/4 of the sliced cucumber and 3 tablespoons dressing.
Place the dressed greens and cucumbers in a bowl and top each serving with 1 tomato, 1/4 of the diced red pepper, 1 hard boiled egg, 1 ounce ham, 1 ounce turkey, and 1 ounce cheese.
Serve.
Beef and Broccoli Salad
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot add 1 teaspoon of the sesame oil to the pan and then the beef.
Roast for about 7 minutes and turn the beef over. Roast for another 7 to 8 minutes then remove from the oven and place the beef on a plate to rest.
While the beef is cooking, place the water in a pan fitted with a steamer basket over high heat.
When the water boils, add the broccoli to the steamer and steam for about 10 to 12 minutes.
Remove and run under cold water until cool and then place in a large mixing bowl in the refrigerator.
Mix together the remaining 3 teaspoons sesame oil, mustard, soy sauce, vinegar, five spice powder and honey until smooth.
Place the green onions and edemame in the bowl with the broccoli.
Add the dressing and toss gently until well coated.
Thinly slice the beef and add it to the bowl along with the basil. Toss gently.
Chill well before serving.
White Bean Soup with Sausage
Place the olive oil in a large saucepan over medium-high heat.
When the oil is hot, add the sausage and cook for about 3 minutes. Stir frequently.
Add the sliced onions and cook for 5 minutes. Stir frequently.
Add the celery and carrots. Cook for about 3 minutes. Stir frequently.
Add the oregano, sage, paprika, fennel, salt, pepper, water, and white beans.
Cover, and when the soup begins to boil, reduce the heat to a simmer.
Simmer partially covered for 90 minutes. Stir occasionally.
Serve.
White Bean Soup with Kale
Slice the kale in half lengthwise (if the leaves are wide) and then cut into thin strips crosswise.
Place one teaspoon of the olive oil in a large skillet over medium heat. Add the kale and cook, stirring frequently, for about 5 minutes until wilted. Remove from the pan.
Add the second teaspoon of olive oil and the ham. Cook for about 2 minutes, stirring frequently.
Add the onion and carrots and cook, stirring frequently, for 5 minutes.
Add the beans, water, marjoram, salt, pepper and maple syrup. Reduce the heat to a simmer and cook the soup, stirring occasionally, for about 30 minutes until the carrots are soft to the bite.
Remove 1/4 of the soup and puree the remaining 3/4 using a stick blender or blender.
Put the 1/4 of the reserved soup along with the kale in the pan and stir. Heat through and serve.
Spanish Beef Stew with Olives
Preheat the oven to 325°F.
Place the olive oil in large sauce pan or Dutch oven over medium heat. Add the onion and cook for about 5 minutes until the onions begin to soften. Add the paprika, oregano, whole garlic cloves and stew beef. Cook until the beef is lightly browned. Add the salt, pepper, olives, tomato, tomato sauce, stock and water. Stir.
Cover the pot and place it in the oven. Cook for 2 hours, stirring about every 30 minutes. Remove the garlic cloves before serving over the couscous or brown rice.
White Bean Soup with Pork
Place the olive oil in a large sauce pan over medium high heat.
Add the pumpkin seeds and ham. Cook for about 2 minutes. Stir frequently.
Add the onion, peppers and celery and cook for about 5 minutes. Stir frequently.
Add the pork tenderloin and cook, until the meat is lightly browned. Stir frequently.
Add the white beans, water, chicken stock, salt, pepper, sage and paprika.
Reduce the heat to medium and simmer for about 30 minutes, stirring the soup occasionally.
Serve.
Navarran White Beans (Poches de Navarra)
Place the olive oil in a large stock pot over medium heat.
Add the onion and saute for about 4 minutes.
Add the garlic and saute for 2 minutes.
Add the prosciutto and saute for 2 minutes.
Add the green and red bell pepper and saute for 1 minute, stirring frequently.
Add the beans along with the paprika, coriander, thyme, salt, pepper, and vegetable stock, and stir.
Cover and simmer for about 30 minutes. Stir occasionally.
Uncover and simmer for about 60 minutes. Stir occasionally.