Crab Salad with Lemon Dressing

Crab Salad with Lemon Dressing

Lump crabmeat, tender haricots verts, spicy radishes and watercress, and creamy baby Yukon gold potatoes are drizzled with a lemon-chive vinaigrette in this sophisticated salad.

Ingredients

Crab
- 1/2 shallot, finely chopped -
- 2 dashes hot sauce -
- 2 tablespoons mayonnaise -
- 1 teaspoon Dijon mustard -
- 2 teaspoons lemon juice -
- 1 tablespoon finely chopped chives -
- Salt and pepper -
- 8 ounces lump crabmeat -

Salad
- 1 teaspoon Dijon mustard -
- 1/2 shallot, finely chopped -
- 2 teaspoons champagne or white wine vinegar -
- 1 tablespoon chopped chives, more for garnish -
- 1 tablespoon freshly squeezed lemon juice -
- 1/4 cup extra virgin olive oil -
- 1/2 pound baby Yukon gold potatoes, scrubbed -
- 1/3 pound haricots verts or thin green beans, trimmed -
- 1 bunch watercress, chopped coarsely -
- 1 bunch endive, chopped in 1/2-inch-thick slices -
- 3 radishes, thinly sliced -
- 1 small celeriac, peeled and cut into thin matchsticks, or 1 fennel bulb, trimmed, halved and cut into thin wedges -
- 2 hard-cooked eggs, peeled and finely chopped -

How to Prepare :
1. For the crab, stir together shallot, hot sauce, mayonnaise, mustard, lemon juice and chives in a medium bowl. Add crabmeat and lightly toss. Season with salt and pepper. Cover and chill.
2. For the rest of the salad, whisk together mustard, shallot, vinegar, chives and lemon juice. Slowly whisk in olive oil until dressing slightly thickens. Taste and adjust seasoning with salt and pepper. Set aside.
3. Steam Yukon gold potatoes until tender when pierced with a fork. While potatoes are still warm, pour a tablespoon or two of dressing over them.
4. Steam haricots verts until tender. Transfer to a boil of ice water to stop the cooking. Drain thoroughly. Combine haricots verts with watercress, endive and radish. Toss with a tablespoon of dressing.
5. Toss celeriac with remaining dressing in a small bowl.
6. To serve, arrange greens on a platter or individual plates. Top with crab, celeriac and eggs. Garnish with chives and serve immediately.

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Chicken Salad Nicoise

Chicken Salad Nicoise

Ingredients :
- 4 Maple Lodge Farms IQF Chicken Breasts -
- 1/2 lb / 250 g green beans -
- 3 medium potatoes, cooked and cut into chunks -
- 2 tomatoes , cut into wedges -
- 2 hard cooked eggs, cut into wedges -
- 12-16 black olives -
- lettuce leaves -

Dressing :
- 3 tbsp / 45 ml lemon juice -
- 1 1/2 tsp / 7 ml dijon mustard -
- 1/2 tsp / 2 ml dried basil -
- 1/2 cup / 125 ml olive oil -
- salt and pepper, to taste -

How to Prepare :
Combine all dressing ingredients; mix well. Brush chicken breasts with a little dressing and broil or grill about 8 to 10 minutes, turning once, or until tender. Cool slightly, then slice into strips. In saucepan of boiling water, cook green beans until just tender, about 3 to 5 minutes. Drain and plunge into cold water; drain well. Toss beans and potatoes with small amount of remaining dressing. Just before serving, arrange beans, potatoes, chicken, tomatoes, eggs and olives on lettuce leaves. Drizzle with remaining dressing. Serve at room temperature.

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Caribbean Saucy Summer Fruit Salad

Caribbean Saucy Summer Fruit Salad

Ingredients :
- Peaches, peeled and cut into chunks -
- 1 1/2 cups of blueberries -
- 1 1/2 cups of sliced strawberries -
- 2 sliced bananas -
- 3 teaspoons lemon juice -

Orange-Yogurt Sauce:
- 1 cup vanilla nonfat or low-fat yogurt -
- 2 tablespoons of frozen orange juice concentrate -

How to Prepare :
1. Combine fruit and lemon juice -
2. Mix yogurt and leave to concentrate -
3. Serve fruit in a large glass bowl or small bowls -
4. Drizzle sauce over fruit and top with mint -


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Butternut Squash Panzanella Salad

Butternut Squash Panzanella Salad

Ingredients :
- 4 cups (1-inch) cubes peeled and seeded butternut squash -
- 5 tablespoons olive oil, divided -
- 3 tablespoons capers, drained -
- 1 tablespoon chopped garlic -
- Pepper to taste -
- 4 cups (1-inch) cubes baguette or other crusty bread -
- 1 1/2 teaspoons chopped sage -
- Salt to taste -
- 2 tablespoons lemon juice -
- 1/2 teaspoon grated lemon zest -
- 1 tablespoon red wine vinegar -
- 4 to 6 cups chopped romaine lettuce -
- 1/4 cup thinly sliced red onion -
- Queso fresco or feta cheese, crumbled (optional) -

How to Prepare :
1. Preheat oven to 375°F. Arrange racks in the upper and lower thirds of the oven.
2. In a large bowl, toss together squash, 1 tablespoon of the oil, capers, garlic and pepper. Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 30 minutes. Meanwhile, in a large bowl, toss together bread, 1 tablespoon of the remaining oil, sage and salt. Transfer to a second large baking sheet and bake, tossing halfway through, until toasted and golden brown, about 10 minutes. Set both squash and bread aside as done to let cool to room temperature.
3. In a large bowl, whisk together lemon juice, zest, vinegar, remaining 3 tablespoons oil, salt and pepper to make a dressing. Add lettuce, onions, squash and bread and toss gently to coat. Transfer to plates, top with cheese (if using) and serve immediately.


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Sambousa

Sambousa

Ingredients :
- 1 pound lean ground beef -
- 1/2 carrot, minced -
- 1/2 onion, minced -
- 1 clove garlic, minced -
- 1 teaspoon tomato paste -
- 1 green onion, chopped -
- 1 pinch seasoning salt -
- 1 green chile peppers, diced (optional) -
- 1 (16 ounce) package egg roll wrappers, cut in half into rectangles -
- 1 tablespoon all-purpose flour -
- 1 tablespoon water -
- 2 cups vegetable oil -

How to Prepare :
1. In a large skillet, brown meat. Remove the meat from the skillet.
2. In the same skillet used for the meat, saute onion, garlic, carrot and green onion. When the vegetables are tender, add tomato paste and seasoning salt. Stir in browned meat.
3. In a small bowl combine flour with water until a watery paste is formed. Place a teaspoon full of meat mixture in the front part of one of the strips. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal the wrappers closed with the flour and water mixture. Continue this process until all of the ingredients are used.
4. Using oil to taste, fry the triangular packages until crisp. Delicious!

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Mrouziya

Mrouziya

Ingredients :
- 2 pounds lamp chunks -
- 2 cups water -
- 2 teaspoons Ras El Hanout -
- 1/4cup honey -
- 1/4cup olive oil -
- 1/2 cup whole blanched almonds, toasted -
- 1/4 cup raisins -

How to Prepare :
1. Heat oven to 345 degrees.
2. Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot with an appropriate lid.
3. To the pot, add the water, honey and olive oil
4. Bake in the oven for about 2 hours until the meat tenderizes.
5. Remove the meat from the pot and keep warm. Remove extra oil.
6. To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has thickened.
7. Return the lamp to the stew. Bring back to boil for about 2 minutes.
8. Decorate with the toasted almonds. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds.

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Moroccan Lentil Soup

Moroccan Lentil Soup

Ingredients :
- 2 onions, chopped -
- 2 cloves garlic, minced -
- 1 teaspoon grated fresh ginger -
- 6 cups water -
- 1 cup red lentils -
- 1 (15 ounce) can garbanzo beans, drained -
- 1 (19 ounce) can cannellini beans -
- 1 (14.5 ounce) can diced tomatoes -
- 1/2 cup diced carrots -
- 1/2 cup chopped celery -
- 1 teaspoon garam masala -
- 1 1/2 teaspoons ground cardamom -
- 1/2 teaspoon ground cayenne pepper -
- 1/2 teaspoon ground cumin -
- 1 tablespoon olive oil -

How to Prepare :
1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

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Moroccan Ksra

Moroccan Ksra

"This tasty flat bread is usually made to be eaten with tagine, a spicy Moroccan stew."
Ingredients :

- 7/8 cup water
- 2 1/4 cups bread flour -
- 3/4 cup semolina flour -
- 1 teaspoon anise seed -
- 1 1/2 teaspoons salt -
- 1/2 teaspoon white sugar -
- 2 teaspoons active dry yeast -
- 1 tablespoon olive oil -
- 1 tablespoon sesame seeds (optional) -

How to Prepare :

1. Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.
2. When the dough cylce signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
3. Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
4. Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.

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