Tuesday, July 30, 2013

Summer Entertaining

Reality has limits
Imagination is boundless

Stuffed Tomato Chicken Salad
Cook's notes: Recently I was served this delicious summer plate for lunch. The presentation was wonderful. This meal would be quite easy to recreate. It is a very balanced meal.
  • large tomato
  • scoop of chicken salad with almonds or tuna salad
  • deviled egg
  • red grapes
  • orange slice 
  • red pepper slice 
  • roll
  • Bibb lettuce

  • Score tomato and cut open sections almost down to bottom of the tomato
  • Clean out inside of tomato and pat dry with paper towel

  • Fill with chicken or tuna salad and sprinkle with almonds
  • Arrange plate according to photo 

Citrus Salad with Poppy Seed Lemon Vinaigrette
Cook's notes: serves 4 and recipe adapted from Kimberly Schlapman People Magazine
August 4, 2013  
  • 2 Valencia oranges, segmented or sliced
  • 2 navel oranges, segmented or sliced
  • 1 ruby red grapefruit segmented or sliced 
  • 1 avocado sliced
  • juice of 1 lemon
  • 1/4 cup olive oil
  • 1 TB. honey
  • 1 TB. poppy seeds
  • salt, pepper
  • toasted coconut
  • 1 head Bibb lettuce or butter lettuce torn into bite sized pieces
  • 1/3 cup toasted, sliced almonds

  • In a large bowl toss first four ingredients together
  • In a blender mix lemon juice, olive oil, honey and poppy seeds
  • Add salt and pepper to taste
  • Toss vinaigrette with fruit mixture
  • Divide lettuce among 4 plates
  • Top with fruit
  • Sprinkle with almonds and coconut 

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