Bon Appétit
Not Another Soup Recipe, PLEASE! by Scarlett Cook
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f you are like me and enjoyed the holidays a little too much and now have eaten “stick to your ribs” soups and stews, you are ready for something a little lighter. These recipes should have your taste buds happy and your tummy, too. My daffodils are coming up but I know that winter is far from over and there is more cold weather on the way. So while we wait for spring, enjoy these recipes. Bon Appétit! Mediterranean Salad Serves 4 3 Medium tomatoes, peeled and cut into wedges 1 Medium cucumber, seeded and halved lengthwise and thinly sliced 1 Small red onion, cut into thin wedges 12 – 15 Black olives, sliced 1/2 Cup Feta cheese Vinaigrette In large salad bowl combine tomatoes, cucumber and red onion. Add vinaigrette and toss to combine. Divide onto 4 salad plates and / or bowls. Scatter olive slices and Feta cheese over salad. Vinaigrette 2 Tablespoons olive oil 2 Tablespoons lemon juice 2 Teaspoons fresh oregano or 1/2 teaspoon dried oregano 1/8 Teaspoon each salt and pepper. In a leak proof jar, combine all ingredients and shake well. Winter Fruit Bowl Serves 4 – 6 2 Cans pink grapefruit sections 1 Large can Mandarin orange sections 1/2 Cup brown sugar 1/2 Cup orange marmalade 2 Cups fresh cranberries 3 Medium bananas, sliced Drain grapefruit sections and save juice; you should have 1 cup but if not add enough water to make a cup. In a saucepan combine the grapefruit juice, sugar and marmalade and bring to a boil. When sugar has dissolved, reduce heat. Add cranberries and cook and stir for 5 – 8 minutes or till skins pop. Remove from heat and let cool. Add grapefruit and orange sections. Cover and chill at least 2 hours. Just before serving, add bananas to fruit mixture.
48 - February 2020
