The antique store where I have my cafe, is having an Artisan Show on

dawn_mo

dawn_mo

Well-known member
Saturday. They are advertising on the radio, including my cafe smileys/smile.gif, so there should be a could turn out. I am debating on my menu. I have decided on chicken, tuna, egg, and ham salads on croissants served with a grain salad/slaw salad. I usually include dessert, but will be selling it separately this time. I have coffee, tea, sodas and water for beverages. I am planning on making a cous cous salad, barley salad, black bean salad, but would love to hear some other salad ideas. I am probably going to serve some soup also, so looking for some good menu ideas/recipes. Thanks as always! Dawn

 
REC: Carrot Quik Slaw...

Carrot Quik Slaw

Ingredients:

1/2 teaspoon kosher salt
2 tablespoons red wine vinegar
1/4 cup fresh lemon juice
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1 10-ounce bag pre-grated carrots
1/2 cup chopped fresh cilantro, loosely packed
1/2 cup plumped raisins, or currants

Directions:

In a large non-reactive bowl, whisk together salt, red wine vinegar, lemon juice, paprika, cumin, cayenne, and olive oil. Add carrots and stir until completely coated. Add raisins and cilantro, and stir once more.

 
REC: Claremont Salad...

Claremont Salad

Ingredients:

1 whole cabbage head, cut into wedges
2 green peppers, quartered
2 cucumbers, halved
2 carrots, cut into thirds
1 medium onion, quartered
Dressing:
6 garlic cloves, or more (plenty more}
3/4 cup sugar
1 1/2 cups white vinegar
1/3 cup water
1/2 cup salad oil
1 tablespoon salt

Directions:

1. Insert slicing disk: Slice cabbage, using firm pressure. Empty into mixing bowl as necessary. Slice peppers, using firm pressure. Add to cabbage. Slice cucumbers, using light pressure and add to vegetables. Wedge carrots into feed tube and slice, using firm pressure and add to vegetables.

2. Insert shredding disk: Grate onion and add to vegetables.

3. Insert steel blade: Turn machine on, drop garlic through feed tube and mince. Add remaining ing. and whirl to blend. Place vegetables in large container. Pour liquied over and toss. Cover tightly.

4. Marinate overnight, turning vegetables several times.

 
barb, this is one of those soups where it's worth finding a #10-size can of tomatoes.

It freezes beautifully. I always leave out the heavy cream and add it when reheating...or leave it out completely for martyr meals.

 
Apple, Pear, Dried Cranberry, Gorgonzola, and Walnut Salad with Maple Dressing

My twist on the one in T&T. I love this salad, it always goes over well with crowds and it's very pretty:

APPLE, PEAR, Dried Cranberry -not cherry, AND WALNUT SALAD WITH MAPLE DRESSING

Yield: Makes 6 servings

Amount Measure Ingredient -- Preparation Method

Maple Dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons white wine vinegar -- or white balsamic vinegar
2 teaspoons sugar
1/2 cup olive oil
Salad
1 bag mixed baby greens (about 10 cups lightly -- (5 ounce)
packed)
1 Granny Smith apples -- peeled, cored, and sliced
1 Pear -- peeled, cored, and sliced
1/2 cup dried cranberries (to taste)
1/2 cup walnuts -- toasted (to taste)
crumbled gorgonzola to taste (maybe 1/2 small container?)

For dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.) (I omit the sugar. It isn't really needed.)

For salad:
Toss greens, apples, and dried cranberries, in large bowl to combine. Toss with enough dressing to coat. (You may not need all of the dressing.) Sprinkle with walnuts.

Variation: Use about one cup of fresh pomegranate seeds in place of the cherries.

Maria's notes: I just put handfuls in of the walnuts, cheese, and cranberries till it look good.

Source Epi: Apple, Dried Cherry, and Walnut Salad with Maple Dressinghttp://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=163638

 
This is a fruit salad, but that's ok, right? REC Mango Salad

Mango-anything is big now, at least around here.

1 mango
1/2 cup chunks queso blanco
1 tablespoon chopped cilantro
2 tablespoons olive oil
1 tablespoon of lime juice
Salt to taste

Peel and cut mango into 1-inch chunks and queso blanco into 1/2- inch chunks. Mix olive oil, lime juice, and salt; pour dressing over mango and cheese and toss. Sprinkle with cilantro and enjoy.

 
REC Grape Salad with Tarragon Vinaigrette

This is very good, and I first found it at afamilyfeast.com . I don't use radicchio, but use Boston lettuce instead. Very pretty too.

3/4 cup whole farro
1/4 teaspoon salt
2 cups water
3/4 cup red seedless grapes, halved
3/4 cup radicchio, chopped
1/2 cup celery, sliced
1/2 cup scallions, sliced
1 tablespoon fresh tarragon, finely minced
1 tablespoon extra virgin olive oil
1 1/2 teaspoon white wine or champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup goat cheese, crumbled

While the farro is cooking, prepare the grapes, radicchio, celery and scallions per the ingredient list.

To cook the farro, in a medium saucepan, combine farro, 1/4 teaspoon salt and water and bring to a boil. Reduce the heat to a simmer and cover. Cook until farro is tender, about 60-70 minutes. Remove from the heat and cool slightly.

After the farro has cooled, in a large bowl, combine farro, grapes, radicchio, celery and scallions. Pour vinaigrette over the farro mixture and toss to coat. Sprinkle goat cheese on top and serve.

 
I don't have stock in these, but the PB cookies too. Pixs from this weekend to see what I mean >>

Using a cutter like in those pixs to imprint on them would allow you to personalize/brand them somewhat, either with an initial or something you might have in your logo, or just make for a pretty cookie to market for sale.

(Seriously I make no money off these darn cookies and I should shut-up about them, its just they've just been a big hit of late. smileys/smile.gif

Side note: anyone else notice some address links now say FinerKitchens again vs. Eat.At? Seems odd.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=205945

 
Another fruit salad, REC Gouda Salad with Honey and Mint

Mixed salad greens, rinsed
8 oz Gouda cheese
6 oz red grapes, halved
4 tablespoon olive oil
2 tablespoon honey
2 tablespoon white wine vinegar
1 tablespoon sunflower seeds, toasted
1 tablespoon fresh mint, chopped

Combine first 3 ingredients (everything except the ingredients for the dressing).

Whisk together the olive oil, honey and vinegar, then add the sunflower seeds and mint. Season with salt and pepper and drizzle over the salads.

You could use any fruit (cantaloupe would be good) and try this with any other cheese (cheddar would be good and inexpensive). The dressing is what makes this delicious.

 
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