all recipes below
Apple Fig Salad
Blend well and serve immediately.
2 ripe whole figs
2 Tb. walnuts or hazelnuts
2/3 cup mixed fruit juice
‡ cup yogurt
5-6 ice cubes
Smokey Apple Fig Salad
Place the fig and apple slices on an indoor or outdoor grill
and cook until the grill marks show on each side of the fruit.
Place the greens on 2 salad plates. Artfully arrange the
fruit on the romaine and sprinkle with walnuts. Drizzle the dressing over the top and sprinkle with freshly
grated parmesan or place 2 parmesan cheese crisps in the middle.
Parmesan cheese crisps:
In a non-stick skillet over medium-high heat, place 1 tablespoon of parmesan cheese and let it sizzle until it has begun to brown (several can be made at a time) Remove the skillet from the burner and allow it to cool until it can be handled without breaking up, is beginning to harden, but still moveable. Remove with a spatula and cool, wrapped around something cylindrical, such as a baster or handle. Can be served flat like a cookie, as well.
2 figs, washed and quartered, brushed with olive oil
1 apple, cut in 1/8ths, brushed with olive oil
Romaine lettuce or greens of choice
º cup hazelnut oil
Puree the tomatoes and one of the onions in a food processor or blender until smooth, adding some of the tomato juice to liquefy. Whisk the vinegar, oil and garlic.
Stir into tomato mixture with the tomato juice. Stir well and
add the seasonings, adjusting to taste. Chill and serve in large shallow
soup bowls with a Vegetable Tower in the center of the bowl and garnished
with cilantro, as desired.
Obtain a piece of non-toxic PVC pipe (or a glass) and a spice jar or glass that fits into the pipe. Place the pipe onto a small plate and pack it with layers of avocado, then onion, tomato, cucumber and green onions, tamping each layer down with the spice jar. Refrigerate for 2 hours.
Gently applying downward pressure with the spice jar, pull up
on the PVC pipe to remove the tower of vegetables. Pour the soup around
the outside of the tower. Garnish with cilantro, as desired.
5 medium tomatoes, peeled and seeded
1 medium white onions
5 cups tomato juice
2 medium red bell peppers, seeded
2 medium green bell peppers, seeded
1 cucumbers, peeled and seeded
1 poblano chile, seeded and deveined
º cup balsamic vinegar
‡ cup olive oil
1 Tb. minced garlic
1 tsp. salt
1 tsp. black pepper
‡ tsp. cayenne pepper
cilantro, coarsely chopped, for garnish
1 avocado, diced
Cook these ingredients together until the carrots are very tender. Place in blender and puree. Set aside.
Place the shortening and honey in a bowl-type mixer. Whip for
about 5 minutes until creamy, then add the masa, wine, salt and carrot
broth and mix slowly for another 2-3 minutes. Gently mix in the diced
grilled vegetables until just mixed.
Lay the corn husks out on a work surface. Fill the middle with two
heaping spoonfuls of masa mixture and spread it around with the back of a
spoon. Fold in the sides and
fold up the bottom end. Place in a steamer and steam for about 20 minutes.
Makes 12 tamales
1 ‡ cups carrots, coarsely chopped
2 ‡ cups water
1 ‡ tsp. salt
2 cloves garlic, peeled
1 dozen dried corn husks, softened in warm water
1 º pounds fresh masa para tamales
1 cup shortening
2 Tb. honey
º cup white wine
1 Tb. salt
1 cup grilled, diced vegetables, such as carrots, squash,
Carrot broth from above
back to recipes
copyright 2001, Regina Campbell