Broccoli salad

1 head broccoli

3 Tablespoons fresh mint leaves, julienned (not dried!)

1 lemon, zested and juiced

1/2 cup toasted pistachios (can substitute any nuts you want)

Blanch the broccoli in boiling, salted water for 3 minutes. Drain, and dump in a bowl of ice water to shock. Drain and toss with the lemon juice, zest, pistachios, mint leaves and salt and pepper to taste. Serve cold or room temperature.

Back to the perfect meal. It’s the height of the summer and could anything be better than after a day at the Farmer’s Market filling your plate with all that goodness? Of course not. Let me take you on a mini-tour of this plate. Grilled asiago-Italian bread from our Great Harvest Bread friends, broccoli salad, caprese tomato stack, blanched asparagus, and peaches and blueberries. Have your vegetables every looked so good? Substitute whatever looks great at your market today and enjoy!

Cooking spray
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
1 clove garlic, minced
8 eggs
1/4 cup skim milk
1 teaspoon celery salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
3 oz. Neufchatel cheese, cubed
1 medium tomato, chopped
1/4 cup cooked, crumbled bacon

Evenly coat 12-inch non stick skillet with cooking spray. Over medium heat, cook onion, pepper, and garlic until tender. In medium bowl, beat together eggs, milk, and seasonings; pour over vegetables. Sprinkle with cheese, tomato, and bacon. Gently push pancake turner completely across bottom and sides of skillet, forming large soft curds. Cook until eggs are thickened throughout and no visible liquid egg remains. Serve immediately.

Chapati rolls Recipe

To make Chapati

Ingredients:

375 g Atta flour or roti flour

1 1/2 teaspoons Salt

1 tablespoon Ghee or oil

250 ml / 1 cup Lukewarm water

How to cook:

1. Put flour in a large mixing bowl, setting aside about half a cup for rolling chapatis.
2. Stir salt through the flour, then add ghee or oil and rub in with fingertips, as though making pastry.
3. Add the measured water all at once, moisten all the flour and mix to a firm dough.
4. Knead dough for at least 10 minutes or until dough is smooth and elastic. Since there is no leavening agent in these breads, kneading is used to develop lightness.
5. Gather dough into a ball, put into a small bowl and cover tightly with plastic food wrap.
6. Leave for 1 hour or longer. This resting period is also vital for making light, tender breads.
7. Divide dough into balls of even size, about as big as a large walnut or small egg.
8. Roll each out on a lightly floured board, lightly dusting board and rolling pin with reserved flour and keeping the shape perfectly round if possible.
9. Roll out the chapatis to be cooked, and when starting to cook them, start with those which were rolled first, since the short rest between rolling and cooking makes the chapatis lighter.
10. Heat a tawa, griddle or heavy frying pan, put the first chapati on the hot pan and leave for 1 minute on medium heat.
11. Turn it over and place second side down.
12. After a further minute, press lightly around the edges of the chapati with a folded tea towel to encourage the disc of bread to puff up and bubble. Do not overcook or the chapatis will become crisp and dry instead of pliable and tender. Wrap the cooked chapatis in a tea towel

To make Chapati Rolls

Ingredients:

6 pieces chapati

6 lettuce leaves

185 g. canned tuna

3 tablespoons Thousand Islands Dressing

6 stalks spring onions(scalded)

ground black pepper to taste

Thinly sliced 4 cm. in lenght

1 medium cucumber (remove middle)

1 medium carrot (blanched)

How to cook:

Trim sides of the cluriruti to produce a rectangle.

Put lettuce at the two opposite sides, smear Thousand Island Dressing

Arrange cucumber and carrot slices, top with tuna. Sprinkle black pepper

Roll from one end, tie with a spring onion. Repeat with the remaining ingredients.

Colombian Chicken Soup

Method

1 Put the chicken in a large (at least 8 quart) stock pot and add 8 cups of water. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Simmer for 10 minutes, frequently skimming off the foam that floats to the surface.

2 Add all the vegetables, the garlic, the cilantro, and the bouillion cubes to the pot, along with the salt and pepper. Stir a few times to distribute the vegetables and submerge as many of the solids as possible. When the broth returns to a boil, lower the heat, partially cover the pot, and simmer, stirring once or twice for 1 1/2 hours. Taste for salt and add more if needed.

3 Using tongs or a slotted spoon, pick out the chicken pieces and put them on a large plate. Stir the soup with a large spoon, breaking up some of the potatoes to thicken the soup slightly.

4 When the chicken is cool enough to handle, pull the meat off the bones and shred it by hand. Discard the bones and tendons. When the soup is ready to serve, return the chicken to the soup.

5 Pulse all the aji ingredients in a food processor until they're finely minced. Transfer to a serving bowl.

6 Serve the soup with the aji, sliced avocados, sour cream, and cilantro in separate bowls. Let people add garnishes to their own servings.

Chicken Salad with Tarragon

Chicken Salad with Tarragon Recipe

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Ingredients

2 cups chopped, cooked chicken meat*
1/4 cup dried cranberries, finely chopped
1 stalk celery, finely chopped
1 teaspoon lemon juice
1/4 cup mayonnaise
1-2 teaspoons dried tarragon (or 1-2 Tbsp fresh chopped tarragon)
Salt and pepper to taste

Method

* Poach about 1 1/2 lbs of skinless chicken breasts and thighs, preferably bone-in (for flavor), in a quart of salted (1 teaspoon) water, for about 20 minutes, or until the chicken is cooked through. Remove from water, let cool, remove bones, chop the meat into 1/2-inch to 3/4-inch cubes.

Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.

Chicken Curry Salad

Chicken Curry Salad Recipe

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Ingredients

• 2 Tbsp olive oil
• 1 1/2 lb skinless chicken breast, cut into 1 inch cubes
• Salt
• 1 yellow onion, roughly chopped
• 2 heaping Tbsp yellow curry powder
• 1 cup raisins
• 1 apple (tart or sweet, your preference), peeled, cored, and diced
• 1/2 cup chopped fresh cilantro (just lightly packed)
• 2 green onions, sliced
• 1 Tbsp mayonnaise optional

Method

1 Heat olive oil on medium/medium-high heat in a thick-bottomed sauté pan. Add chicken pieces and cook, stirring frequently until just cooked through, about 5 minutes. Sprinkle some salt on the chicken pieces while cooking. Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl.

2 Add yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few minutes more, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo.) Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool. At this point you can make the salad a day a head of time.

3 When you are ready to serve the salad, mix in the apple, green onions, and cilantro.

Serves 4.