Bon Appétit

Bon Appétit Not Another Soup Recipe, PLEASE! by Scarlett Cook

If 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.

Italian Style Shrimp & Rice Serves 4

1 Tablespoon olive oil 1 Garlic clove, minced 3/4 Cup long grain rice 1 Can chicken broth 12 Ounces fresh or frozen, peeled & deveined shrimp 1 Can Italian style stewed tomatoes 1 Medium zucchini, halved lengthwise and thinly sliced 1/4 Cup sliced green onions 2 Tablespoon fresh basil or 1 teaspoon dried 1/2 Cup (or more) shredded mozzarella 1/4 Cup grated Parmesan cheese

In a large skillet heat oil; add garlic and rice. Cook and stir 2 minutes. Add broth; bring to a boil and reduce heat. Simmer covered 15 minutes or until rice is tender and broth is absorbed. Stir in shrimp, tomatoes, zucchini, onions, basil and dash of black pepper. Return to boiling and cook covered 2 – 3 minutes or until shrimp are pink. Remove from heat and sprinkle with cheeses. Cover and let stand 2 – 4 minutes.

Chocolate Cinnamon Tart Serves 6 – 8

1 Unbaked pie shell

1/4 Cup sugar 2 Tablespoons cornstarch 1/4 Teaspoon cinnamon 2 Cups half-and-half 3 Ounces semisweet chocolate 1 Slightly beaten egg 1 Tablespoon butter or margarine 1 Teaspoon vanilla Whipped cream

Preheat oven to 450˚. Fill pie shell with parchment or aluminum foil and fll with baking weights or dried beans. Do NOT prick shell. Bake for 8 minutes; remove paper or foil and weights and beans. Bake an additional 5 – 6 minutes. Let cool. In a saucepan combine the sugar, cornstarch and cinnamon. Stir in half-and-half and then the chocolate. Cook and stir over medium high heat till thickened and bubbly. Cook and stir 2 more minutes. Remove from heat and gradually stir half of the hot mixture into the egg. Return mixture to saucepan and cook and stir till nearly bubbling, but DO NOT BOIL. Reduce heat and cook and stir for 2 minutes more. Remove from heat and stir in vanilla and butter or margarine. Pour flling into baked shell. Cover and chill at least 4 hours or until set. To serve top each piece with whipped cream and if desired a sprinkle of cinnamon.