Welcome to my table - SALADS

Serves 8

 Ingredients:

1/2 pound large kale leaves, center rib removed (6 to 8 leaves)

6 ounces Brussels sprouts, trimmed, halved and cored

1/2 small head radicchio, cored

1/3 cup freshly squeezed lemon juice (2 lemons)

1/2 cup good olive oil

Kosher salt and freshly ground black pepper

1 (6-ounce) chunk good Parmesan cheese

1 cup dried cranberries

With a very sharp chef's table knife, cut the kale, Brussels sprouts, and radicchio crosswise in thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl.

In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.

Pour enough dressing the salad to just moisten it. reserving the rest.

Shave the Parmesan in big shards with a vegetable epeeler.  Add the cheese and dried cranberries to the salad and toss it carefully to avoid breaking up the cheese.  Serve cold or at room temperature.

Make it Ahead:  Prepare the salad ingredients, store in plastic bags and refrigerate for a day or two.  Make the vinaigrette and refrigerate for up to one day.  Toss together a few hours before serving.

MY PERSONAL NOTES:  I did not like her dressing.  I've included it here as that is how it is printed in her book.  I served it instead with Olive Garden's bottled Italian dressing.  It was delicious.  I loved that you could make this ahead of company arriving.  Also, the radicchio was extremely expensive, so I just bought a ruffled edge lettuce that was half the price, and it was wonderful.

2 tomatoes, medium to large 

½ c. oil 

3 T. vinegar 

1 t. Worcestershire sauce 

¾ t. salt

1/8 t. pepper 

1 T. sugar 

½ clove garlic, minced 

1 t. sweet basil 

Pinch of thyme 

2 T. green onion, chopped  

Slice tomatoes and place in medium sized bowl.  Combine remaining ingredients and pour over tomatoes.  Refrigerate 1 hour.  Drain tomatoes and serve on a bed of crisp greens.   

The above is the recipe exactly as presented in the cookbook; however, I always add a thinly sliced cucumber and most often use a regular onion and thinly slice it.  The salad I make is tomato, cuke and onion.  Since tomato is acid and not good for a Gerd diet, this can be done totally omitting the tomato or using just a small tomato for color. Also - the recipe calls for the tomato to be sliced, but I sometimes chunk it.

Orange and pineapple are made for each other but both fresh and frozen pineapple contained an enzyme that prevent gelatin from setting, so use only canned.  Serve this for dessert or as a side dish on a buffet table.  Serves 8 to 10

Vegetable spray for greasing the mold

1 can (11 oz) mandarin oranges, drained, juice reserved

1 can (8 oz) crushed pineapple packed in juice, drained, juice reserved

1 box (6oz) orange-flavored gelatin

1 pint orange sherbet (not sorbet), softened

1.  Spray a 5-cup ring mold (or other shape) with vegetable cooking spray.

2.  Combine the juice from the mandarin oranges with the juice from the crushed pineapple in a 2-cup measuring cup and add water to reach 1 3/4 cups.  Bring this mixture to a boil, either in a small saucepan or in the microwave.

3.  Place the gelatin in a medium size bowl and pour the boiling juice mixture over it, stirring until the gelatin dissolves.  Add the sherbet and stir until it has melted and is thoroughly combined.  Chill in the refrigerator until thickened (drawing a spoon through the gelatin leaves a definite impression) 1 to 1 1/2 hours.

4.  Stir the mandarin oranges and pineapple into the thickened mixture and spoon it into the prepared mold.   Refrigerate, covered, overnight.

5.  Unmold the dessert immediately before serving.  To unmold, fill a large bowl (or the sink) with hot water.  Dip the mold into the hot water - carefully, so no water splashes on the contents - for about 2 seconds, and then remove it quickly.  Shake the mold from side to side.  It the mold does not loosen, repeat, holding the hold in the water for only 1 second.  Invert a serving dish over the mold and holding them together turn them over.  Lift off the mold.

My mom loved having a jello mold of some kind for a holiday.  She was a master at the hardest part - getting it perfectly out of the mold.  This is a new recipe for me but I'm going to try it for Easter to go with her brisket.  

1 1/2 box chicken rice-a- roni (cooked)

6 large chicken breasts  - baked and diced

1 green pepper chopped

3 jars marinated artichoke hearts (drained and cut into bit size pieces (optional - rinse)

3 cans chopped ripe olives

6 green onions chopped

mayo to hold together

Make at least one day before serving

For 8 servings, cut all the ingredients into 1/3 except for the rice