Cherry Tomato and Corn Salad

3 cups Fresh White or Yellow Corn Kernals (cut from 6 ears of cooked corn)
20 Yellow or red cherry tomatoes, quartered & halved
2 T fresh basil, finely chopped
1 T Flat Leaf Parsely, finely chopped
1 T Extra Virgin Olive Oil
1 t Red Wine Vinegar
Salt & Cracked Black Pepper

1. In a transportable bowl, combine the corn, tomatoes, basil and parsely.
2. Add the olive oil, vinegar and salt & pepper to taste.
3. Stir to combine.
4. Taste and adjust the seasonings.
5. Cover until ready to serve.
6. Serve at room temperature.

[ as seen in "PICNICS AND TAILGATE"S by Diane Rossen Worthington (a book by William Sonoma) ]

Onion, Thyme and Goat Cheese Tarts

3 T butter
1 lb onions, thinly sliced (about 4 cups)
2 garlic cloves, crushed
1 T fresh thyme leaves, chopped
3/4 lb puff pastry dough, defrost if frozen
all purpose flour, for dusting
8 oz goat cheese
sea salt and ground black pepper
fresh thyme sprigs for garnish


1. Put the butter in a skillet and melt over low heat.
2. Add the onions, garlic and thyme and saute gently for 20 - 25 minutes until softened and golden.
3. Season to taste with salt and pepper.
4. Remove from the heat and let cool.
5. Put the dough on a lightly floured counter and roll out to form a rectangle. ( 8 x 6 inches), trim sides
6. Cut the rectangle in half lenthwise and into 4 crosswise, making 8 pieces total
7. Divide the onion mixture between the puff pastry spreading it over the top. Leave a thin border around the edges.
8. Cut the cheese in 8 slices and arrange 1 slice in the center of each pastry.
9. Transfer the pastries to a large baking tray and bake in a preheated oven at 425 degrees for 12 - 15 minutes, until the dough has risen and the goat cheese is golden.
10. Remove from oven and let cool.
11. Garnish with a fresh sprig of thyme when serving.

[ as seen in "PICNICS simple recipes for eating outdoors" by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde ]

Pan-Fried Fish with Lemon Potato Salad

FISH

olive oil, for greasing pan
4 - 7 oz portions of a firm white fish, (snapper, skin removed), talapia, halibut
salt & pepper
lemon wedges
mint leaves

1. Heat a little oil in a large non-stick frying pan over med to high heat until hot.
2. Season with coarse black pepper.
3. Add fish and cook for 3 minutes.
4. Turn and cook on the other side for 2-3 minutes, or until and the fish is opaque and just cooked.
5. Garnish with mint leaves and serve with lemon wedges and the lemon potato salad.

LEMON POTATO SALAD

1 lb, 10 oz wazy potatoes, peeled & sliced
1 t sea salt
1/3 c extra virgin olive oil
1/2 c lemon juice
1 t sumac, optional
sea salt, extra
freshly ground black pepper
1 small green capiscum pepper, finely diced
2 large red chilies, seeded and finely diced
1/4 c chopped mint
1/2 c Italian flat leaf parsely leaves
6 scallions, finely chopped

1. Bring a large pot of water to the boil over high heat.
2. Add the potatoes and salt, reduce the heat to medium and simmer for about 8 - 10 minutes until the potatoes are tender.
3. Remember to undercook the potatoes a little, because they continue cooking when removed from the water.
4. Place the olive oil, lemon juice and sumac in a bowl and stir to combine. Season with salt and pepper.
5. Pour half the dressing over the hot potatoes and stir gently. Leave to cook.
6. Add the capisicum, chili, mint, parsley, spring onion and remaining dressing.
7. Stir gently.

[ as seen in "Bills Open Kitchen", by Bill Granger ]

Zucchini, Feta and Mint Salad

SALAD

1 T sesame seeds
6 medium zucchini
3 T extra virgin olive oil
6 oz feta cheese, crumbled
handful of fresh mint leaves
sea salt and freshly ground pepper

DRESSING

1/4 c olive oil
1 T lemon juice, freshly squeezed
1 garlic clove, crushed

1. Put the sesame seeds in a dry skillet and toast over medium heat until golden and aromatic.
2. Remove from the pan, let cool and store in an airtight container.
3. Cut the zucchini diagonally into thick slices.
4. Put the slices in a bowl, sprinkle with olive oil and season with salt and pepper, toss well.
5. Cook on a hot stove top grill pan for 2-3 minutes on each side until charred and tender.
6. Put the dressing ingredients in a screw-top jar. Add salt & pepper to taste and shake well.
7. Put the zucchini, feta and mint in a large airtight container.
8. When ready to serve, shake dressing and pour over salad.
9. Toss well
10. Sprinkle with toasted sesame seeds and serve at once

[ recipes as seen in PICNICS simple recipes for eating outdoors, by Linda Collister, Clare Ferguson, Louise Pickford and Fran Warde]

Shrimp, Asparagus and Strawberry Salad

SALAD

1 lb jumbo raw shrimp (16 - 21) peeled and deveined

2 T extra virgin olive oil

1/2 tsp paprika

2 large cloves garlic, minced

1/4 cup chopped fresh parsley

Juice and zest of 1 lemon

1 bunch fresh asparagus, ends trimmed, cut into 2 inch pieces

1 red bell pepper, corred and chopped

6 cups baby arugula leaves

1/2 cup fresh mint leaves, coarsely chopped

8 large strawberries, cut in half (lengthwise)

DRESSING

Zest and juice of 1 large orange

1 large clove garlic, minced

1 tsp dried dill weed

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 cup toasted pine nuts

4 oz feta cheese

fresh mint leaves (for garnish)

1. In a medium bowl, combine the shrimp, oil, paprika, garlic, parsley and lemon juice and zest.

2. Marinate for 1 to 2 hours, if time allows.

3. Heat a grill pan or use an outdoor grill with a bbq basket.

4. Remove shrimp from marinade and cook over medium-high heat until shrimp are pink, about 3 to 4 minutes, tossing often to cook evenly, set aside.

5. Blanch asparagus for 2 minutes in boiling salted water with 1 tablespoon added to the oil.

6. Drain and cool.

7. In a bowl, combine the asparagus, bell pepper, arugula and mint.

8. Arrange on a platter.

9. Place sliced strawberries and shrimp on arugula mixture.

10. In a small bowl, whisk orange zest and juice, garlic, dill, salt and pepper.

11. Drizzle over salad just before serving.

12. Top with the pine nuts and feta cheese and garnish with mint and lemon.

[ As seen in "Shrimp, Asparagus and Strawberry Salad" by Marguerite Marceau Henderson ]

Haricots Verts and Tomatoes

1 1/2 - 2 lbs haricot verts

4 cups water

1 T extra virgin olive oil

2 tsp kosher salt

4 T large tomatoes, chopped

1/2 c kalamata olives, coasely chopped

1 tsp capers

1 small red onion, thinly sliced

2  large cloves garlic, minced

1/2 cup chopped fresh Italian parsely

1/2 cup extra virgin olive oil

3 T wine vinegar

1 tsp kosher salt

1/2 tsp ground black pepper

1. Bring water to a boil with 1 tablespoon olive oil and salt.

2.   Cook beans in salted water for 3 minutes; drain and cool.

3. In a mixing bowl, combine tomatoes, olives, capers, red onions, garlic, parsley, olive oil, vinegar, salt and pepper.

4. Add the cooled green beans, toss and refrigerate until ready to serve. 

[  As seen in "Small Plates Appetizers as Meals" by Marguerite Marceau Henderson ]

Roasted Beet, Spinach & Orange Salad

SALAD

3 lbs    fresh beets (if possible, a combination of yellow, red & striped)

2 T   olive oil

4 - 6 cups  baby spinach

4 oz  feta cheese, crumbled

1/2 cup roasted chopped hazelnuts (can substitute will almonds)

DRESSING

zest of 2 large oranges (reserve the oranges for slicing for the salad

1/8 tsp cayenne pepper

1/4 cup balsamic vinegar

2 cloves garlic, minced

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 cup extra virgin olive oil

1.   Wash beets; trim the ends and remove the greens.  Rub beets with oil and place in aluminum foil, tightly wrap and put on a baking sheet.

2. Roast in a preheated oven at 400 degrees for 1 hour.

3.      In a bowl, whisk together all of the ingredients for the dressing.  Chill until needed.  (this can be prepared a day in advance)

4.  Remove from oven, open foil package and cool slightly.

5.    Under cold water, remove the skins of the beets (wear gloves to prevent staining your hands).

6.   Thinly slice the beets and place in a medium bowl.

7.  Wash the spinach leaves and pat dry with a paper towel.

8.  Arrange with sliced beets, feta cheese, and hazelnuts.

9.  Slice the reserved oranges  and arrange around the perimeter of the platter.

10.    Drizzle with dressing right before serving.

[ recipe found in the book;  "Small Plates  Appetizers as Meals" by Marguerite Marceau Henderson ]