Blue Cheese Fritters (to serve with grilled steak)
Perfect for when you are looking for an alternative to serving fries with steak.
Winter Greens (with Clare’s favorite beans)
I don’t know why, but when its cold outside I just get a hankering for leafy greens….. Clare loves chickpeas, so try this…. Garbanzo Beans:
Noleen’s Turkey Chili
Noleen has made this for friends get-togethers so many times and its always a winner. Using canned beans and chicken broth make this crowd-pleasing chili convenient.
Chicken
Tuscan Lemon Chicken
Made a huge quantity of this tuscan lemon chicken with chicken portions marinated overnight. Great for a crowd…Served some pasta with meat sauce as a first course, followed by the chicken with some roasted veggies….
Beans & Pulses
Tuscan White Bean Puree
This tuscan white bean puree is very simple. It works great as an appetizer or serve with toasted bruschetta and salad for lunch.
Pasta
Spaghetti With Lime And Rocket
Clare made spaghetti with lime and rocket, one of my favorite pastas for dinner. Very simple. Serve with a dry white Bordeaux. We were debating what was the last #1 ABBA had in UK. It was Super Trouper, Nov ’80.
Grill
Pancetta Wrapped Asparagus With Citronette
This pancetta wrapped with Asparagus with citronette make a great appetizer or side for a BBQ lunch or dinner. The Citronette is a zingy dressing that also works well with grilled fish.
Salad
Lentil Feta Salad
Keeps well. Make it a couple of days in advance, add the cucumber and feta just before serving.Great served with grilled spicy sausage….Ingredients Directions
Sauce
Parsley, Rasin, Caper & Pine Nut
1/4 cup golden raisins, coarsely chopped3 tablespoons capers, drained and coarsely chopped3 tablespoons pine nuts, coarsely chopped3 anchovy filets, finely chopped1/2 bunch flat leaf parsley,
Vegetarian
Grapefruit, Tarragon and Green Olive Sauce
1 grapefruit, cut into skinless segments, juice retained1/2 cup pitted green olives, coarsely chopped1 tablespoon chopped fresh tarragon1 teaspoon crushed black peppercorns2 tablespoons EVOO1 tablespoon
Vegetarian
Honey Gremolata
1 cup fresh flat-leaf parsley, chopped 1/2 cup fresh oregano, chopped 1 teaspoon minced garlic 3/4 teaspoon grated lemon zest 1 tablespoon fresh lemon juice
Vegetarian
Gigante Bean Salad
Make in advance. Serve with grilled meat/fish.2 (14-ounce) cans gigante beans or butter beans, drained and rinsed3 garlic cloves, thinly sliced2 scallions, thinly sliced1 teaspoon
Sauce
Olive-Orange Vinaigrette
Great dipping sauce for grilled shrimp.2 shallots, minced1/4 cup pitted Gaeta olives1/4 cup red wine vinegar1 teaspoon red pepper flakesgrated zest of 2 oranges1/4 cup