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Freshly ground black pepper to taste

Combine mayonnaise and sour cream, mixing well. Stir in remaining ingredients. Cover and chill 5 hours or more.

Citrus Crab Salad on Sourdough

Serves 4

This light, refreshing salad is a perfect light meal or delicious served as an easy appetizer.

Juice of 1 lemon

1 tablespoon red wine vinegar

2 tablespoons fresh oregano, chopped

2 tablespoons fresh parsley, chopped

2 navel oranges, 1 zested

1/2 teaspoon sea salt

1/2 teaspoon freshly ground pepper

1/3 cup extra virgin olive oil, plus more for the bread

1 pound lump crab meat

2 green onions, sliced

1 loaf sourdough or other crusty bread

In a small bowl, combine lemon juice, red wine vinegar, oregano, parsley, zest from 1 orange, salt and pepper. Slowly whisk olive oil into mixture until well combined. Set aside.

Cut the peels off the oranges and then cut each orange into quarters. Thinly slice each quarter crosswise. Combine the orange slices, crab and green onions and then toss with the dressing.

Preheat broiler. Slice bread and drizzle each side with olive oil. Place bread on a sheet pan and broil on each side until toasted and golden brown. Mound the salad on top of the bread slices.

Greek-Style Quinoa Salad

3/4 cup quinoa, rinsed and drained

1 large lemon (zest and ¼ cup juice)

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1 (15-ounce) can chickpeas, rinsed and drained

1 medium green, orange or red bell pepper, sliced

1-1/4 cups cucumber, chopped

1/2 cup pitted kalamata olives

1/4 cup red onion, sliced Pita chips

1/3 cup feta cheese, crumbled

1/4 cup olive oil

1 tablespoon fresh oregano or 1 teaspoon dried

1 teaspoon sea salt

2 cups chopped baby spinach or romaine lettuce

In a medium saucepan, bring 1 ½ cups water and quinoa to boil; reduce to simmer. Cook for 15 minutes or until water is absorbed. Spread quinoa on a large baking sheet to cool.

For dressing, whisk together lemon zest and juice, feta, olive oil, oregano and 1 teaspoon salt in a small bowl.

In a medium bowl, combine

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the cooked quinoa and half of the dressing. Spread spinach on a platter. Spoon quinoa mixture over the top. Arrange chickpeas, bell peppers, cucumbers and olives on a platter. Drizzle the rest of the dressing over all and sprinkle with red onion. Serve with pita chips.

Boaters Bowtie Pasta Salad

Serves 8

1 pound bowtie pasta

1 (6 ½-ounce) jar marinated artichoke hearts

2 garlic cloves, minced

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1/4 cup lemon juice

1/2 cup extra virgin olive oil

1/2 pound fresh asparagus, blanched, drained and cut into 1-inch pieces

1 yellow bell pepper, chopped

1 pint grape tomatoes

1/2 cup chopped pitted kalamata olives

4 green onions, chopped

4 boneless chicken breast halves, poached and chopped

Sea salt and freshly ground pepper to taste

Cook pasta according to package directions and drain. Rinse with cold water and set aside.

Drain artichoke hearts and re- serve marinade. Set aside artichokes. Whisk together marinade, garlic and the next 4 ingredients in a small bowl. Set aside.

Toss artichokes, asparagus and the next 5 ingredients with pasta. Drizzle with marinade mixture and mix well.

Season with salt and pepper. Chill until ready to serve.

A longtime resident of Oxford, Pamela Meredith, formerly Denver’s NBC Channel 9 Children’s Chef, has taught both adult and children’s cooking classes. She currently resides in Easton.

For more of Pam’s recipes, visit the Story Archive tab at tidewatertimes.com.