Daily Archives: August 31, 2011
Fresh Ideas for Unusual Fruit Salads
Here are a couple of different style salads to brighten any holiday picnic or bbq you might have planned this coming weekend.
Unusual Fruits Salad
- 1 cup ripe golden apple
- 1 cup cantaloupe/ honey dew melon
Paw-Paw
- 1 cup grapefruits segments, cubed
- 1 cup small cucumber, cubed
- 1 cup ripe paw-paw, cubed
- 1 cup guavas, cubed
- 1 cup ripe mangoes, cubed
- 1 cup firm ripe carambolas, sliced
Carambolas
- ¼ cup sliced onion
- ¼ cup white wine
- ¼ cup honey
- Lettuce leaves
Mix together fruits and vegetables, tossing well. Mix white wine and honey in a small bowl. Stir well and pour over vegetable and fruits. Toss and chill. Make a doily on a large platter with lettuce leaves, add chilled salad to the platter and serve.
Caribbean Orange-Mango Coleslaw
- 8 cups shredded green cabbage
- 2 large mangoes, peeled, pitted and diced
- ½ medium red bell pepper, thinly sliced
- ½ medium yellow bell pepper, thinly sliced
- 6 green onions, thinly sliced
- cilantro leaves for garnish
Combine cabbage, mangoes, bell peppers, and green onions in large bowl; stir gently to mix.
Add Orange-Mango Dressing; toss gently to coat. Garnish with cilantro. Chill and serve, or store in refrigerator up to 1 day.
Orange-Mango Dressing
- ½ mango, peeled, pitted and cubed
- 6 ounces plain nonfat yogurt
- ¼ cup frozen orange juice concentrate
- 3 tablespoons lime juice
- ½ to 1 jalapeño pepper,* stemmed, seeded and minced
- 1 teaspoon finely minced fresh ginger
Place mango in food processor; process until smooth. Add remaining ingredients; process until smooth.
Mmm…pretty sammich
This is maybe the prettiest sandwich I’ve ever put together. Sourdough garlic bread, ham, salami, pepper jack, colby, and mozzarella cheeses, sauteed tomatoes (I’ll be so missing these guys when they are gone!), and drizzled with herbed olive oil. Basil in lieu of lettuce.
Awesome Sauce [repost]
I’ve made some tomato sauces this summer that qualify for the label. I’m pretty sure I’ve mentioned this one before, and teased the recipe. It is pretty straightforward to make. Juice a bunch of tomatoes and start them boiling on the stove top. Now start adding stuff: The one I’m making today has a head of garlic in it, roughly minced. I brought in some fresh herbs from the patio garden, a good wad of basil, several sprigs of rosemary, and the same for thyme. We started some oregano but it died out early and we make do with store bought dried. There are two grated carrots in there, and a minced onion. A few ribs of celery diced finely. Salt and fresh ground back pepper, a few tablespoons of olive oil. I bet I’m forgetting something, but this will get you very close.
All that’s left to do is simmer the sauce down until it is thick enough to suit you. Today I started with about six quarts of juice. I’m not there yet, but I expect to jar one quart, or less. This stuff makes great pizza sauce. On pasta it is, well, awesome.
[Edit:] Made three pints.
TaMara
jeffreyww
LFern7
indylib
