Category Archives: Salads and Soups

Ethopian Tomato FitFit Salad

2 cups ripe Tomatoes, seeded & diced or 2 cups Cherry Tomatoes, diced
1 1/2 cups Cucumbers, diced
1/4 cup sweet onion, diced
1 Jalapeno, seeded and finely diced
4 tsp Lemon Juice
2 tsp Red Wine Vinegar or 2 tsp Balsamic Vinegar
1 T Sugar
1/4 tsp Chili Flakes
1/4 tsp salt
1/4 tsp pepper
2 tsp extra virgin olive oil

Toss together all ingredients except olive oil. Sprinkle with olive oil.

Salmon Soup

This is a chowder style soup using milk base. You can adjust this recipe to fit you taste. But use this base and then add corn, cooked diced potatoes, or a savory herb.

1 can Canned Salmon (clean and deboned)
1/4 C Celery (1 rib) – fine chop
1/4 C Onion – fine chop
1/4 C Green Bell Pepper – fine chop
1/8 C Carrot – Shredded
1/4 tsp Garlic – grated
4 C Milk
Salt
Pepper
2 T cornstarch for thicken (if needed)

Saute vegetable, salt, pepper in a small amount of oil in sauce pan until onion are beginning to look clear.
Add milk and salmon, bring to gentle boil and reduce to simmer for 10 minutes. If you prefer a thicker soup, mix cornstarch with small amount of water and add to soup until desired thickness.

Grilled Potato Salad

For those who do not like mayo this is a great alternative to traditional potato salads. This can be adjusted for a no cheese version.

16 small New Red Potatoes (do not peel)
Olive Oil, for brushing potato slices
Kosher Salt
freshly ground Black Pepper
6 oz Watercress, coarsely chopped
2 Scallions, thinly sliced for the vinaigrette:
1/4 C Red Wine Vinegar
2 tsp Honey
1 small Shallot, finely chopped
2 tsp Dijon Mustard
1/2 C Olive Oil
1/2 C crumbled Blue Cheese

In a large pot of salted water, boil the potatoes until just cooked through. Do not let them get too soft and overcooked. This should take about 15 to 20 minutes, depending on the size of the potatoes. Test for doneness by piercing a potato with a thin skewer or fork. If it meets some resistance, but can slide all the way through, they’re done. Drain the potatoes immediately. Let cool. This step can be done a few hours in advance. Just set them on the counter. Do not refrigerate.

Now make the blue cheese vinaigrette. Whisk the vinegar, honey, shallot, mustard, olive oil, and blue cheese together. The vinaigrette can be made a few hours in advance. Cover and keep refrigerated. **For those who DO NOT like blue cheese now is the time to just omit it. It is just as yummy.

Heat your grill to medium-high. Liberally oil the grill grates.

Cut the potatoes into 1/4″-thick slices. This next part gets a bit tedious. Here’s how I prefer to do it. Lay the slices out on a large baking sheet or jelly roll pan. Brush both sides with oil and sprinkle generously with salt and pepper. It’s really not that bad. Just keep reminding yourself of the end result you get to indulge in.

Lay all those potato slices out on your grill grate. Grill until lightly charred on both sides, about 5 minutes total. They’re beautiful!

Arrange the watercress on a platter. Top with the potatoes. Drizzle the vinaigrette over the top, while your potatoes are still warm so they will absorb the vinaigrette better. Sprinkle with the scallions. Serve immediately.

Fresh Cranberry Salad – Relish

You’ll need a food grinder, processor or blender to use this one. I usually use my grinder.
Great accompaniment to turkey or pork

1 12 oz. bag fresh cranberries
2 large oranges
1 C white Sugar

Rinse and drain cranberries, cut oranges into usable pieces.
Grind, blend or process berries and oranges. Add sugar 1/2 C at a time – taste add more sugar if needed. The sweetness will vary depending on the tartness of the berries.