Salads

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Baba Ganushe

Thursday, October 23rd, 2008

A popular dip called “baba ganushe” is made with eggplant. Wash and then pierce with a fork one large or two medium-small eggplants. Bake on an oiled tray at about 350 for about 30 – 40 minutes or until soft. Cool. Remove and discard the skin and tough stem-end. Combine with these ingredients in a [...]

Pasta Salad

Sunday, February 3rd, 2008

INGREDIENTS: Penne or Garganelli pasta (cooked) 2 tablespoons oregano 1 tablespoon anchovies 1 tin tomatoes 1 dessertspoon capers cup black pitted olives 2 tablespoons tomato paste salt & pepper to taste 2 to 3 Boab roots sliced into rounds DIRECTIONS: Heat oil and lightly fry garlic oregano, anchovies and tomato paste. Add tomatoes, olives and [...]

Crab & Melon Salad

Monday, January 28th, 2008

Ingredients: 1 lb jumbo lump crab meat 1 bulb fennel, shaved and mixed with lemon juice cilantro, 1 pinch per plate 1 cantaloupe, small dice 1 honeydew melon, small dice 1/2 seedless watermelon, small dice lime-poppy seed dressing Lime-Poppy Seed Dressing: oil 1/4 gallon fresh lime juice 3oz poppy seeds salt and pepper Preparation: To [...]

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