Tofu in Lettuce Cups with Lime and Herbs
Dressing
1/4 cup thinly sliced peeled fresh ginger
1/4 cup thinly sliced fresh lemongrass, cut from bottom 4 inches of 4 stalks with tough leaves removed
1/4 cup fresh lime juice
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons water
3 tablespoons sweet chili sauce*
Tofu
1/2 cup diced seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup diced seeded plum tomato
2 tablespoons chopped seeded jalapeño chile
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil (preferably Vietnamese or Thai)
1 14- to 16-ounce package firm tofu, drained, cut into 1/2-inch cubes, patted dry
6 large or 12 medium butter lettuce leaves
For dressing:
• Puree first 5 ingredients in blender.
• Let mixture stand at least 15 minutes and up to 1 hour.
• Strain mixture into small bowl, pressing on solids to release any liquid.
• Discard solids.
• Stir in sweet chili sauce.
Cook’s note: Can be made 1 day ahead. Cover and refrigerate.
For tofu:
• Combine first 7 ingredients in large bowl.
• Add tofu and dressing to bowl.
• Toss.
• Arrange 1 or 2 lettuce leaves on each of 6 plates.
• Divide tofu mixture among lettuce leaves and serve.
Serves 6
Spicy Yogurt and Avocado Dip
1 16-ounce container plain nonfat yogurt (scant 2 cups)
1 teaspoon ground cumin
1 large avocado, peeled, halved, pitted, coarsely chopped
4 tablespoons chopped fresh cilantro
2 teaspoons minced jalapeño
1 garlic clove, minced
¼ tsp. salt
¼ tsp. pepper
• Set strainer over medium bowl; line with double layer of cheesecloth.
• Place yogurt in cloth-lined strainer.
• Cover with plastic wrap.
• Chill overnight.
• Discard liquid drained from yogurt.
• Transfer yogurt to processor.
• Stir cumin in small dry skillet over low to medium heat until fragrant, about 1 minute.
• Add cumin to processor, then avocado, 3 tablespoons cilantro, jalapeño, and garlic. Process until smooth.
Season with salt and pepper to taste.
Transfer dip to small bowl.
Cook’s note:
• Can be prepared 6 hours ahead.
• Press plastic wrap onto surface of dip and chill.
• Sprinkle with 1 tablespoon cilantro.
Yield: 1 1/2 cups.
Smoked Salmon in Grapefruit Cups with Avocado
2 tbs. balsamic vinegar
1 tsp. orange zest (orange peel)
2 tsp. honey
2 tsp. olive oil
¼ tsp. salt
¼ tsp. black pepper
6 cups mixed greens
1/2 cup red onion, thinly sliced
4 ounces smoked salmon
2 grapefruits sectioned and cut in half with the shells intact. (You will use these as “cups” for the salad)
1 avocado, peeled and pitted and cut into think wedges
• Whisk together the vinegar, orange peel and honey in a large bowl to blend.
• Gradually add in the oil and then the salt and pepper.
• Add the greens and toss to coat with the dressing.
• Arrange the salad in the cups and top with the salmon and avocado.
Serves 4
Grilled Red Onions and Oranges with Rosemary
1 teaspoon chopped fresh rosemary leaves
2 tablespoons balsamic vinegar
1-tablespoon olive oil
2 pounds red onions cut crosswise into 1/2-inch-thick slices
¾ cup fresh parsley leaves, washed well, spun dry, and chopped fine
3 oranges, peeled and cut into sections
Prepare grill.
• In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil).
• Remove pan from heat and let mixture stand, covered, 20 minutes.
• In a metal measure heat oil over low heat until warm.
• Heating thins oil, making it easier to brush sparingly over onions.
• Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil.
• Season onions with salt and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches over glowing coals 4 to 6 minutes on each side, or until lightly charred and softened.
• Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, oranges, and salt and pepper to taste.
• Serve onions warm or at room temperature.
Serves 6.
Curried Spinach Dip
Serve this zesty dip with crackers or cut-up raw vegetables.
1 ½ teaspoon curry powder
¾ teaspoon ground cumin
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3/4 cup nonfat sour cream
3/4 cup plain nonfat yogurt
¼ cup mayonnaise (optional)
3 garlic cloves, minced
1/3 teaspoon hot pepper sauce
¼ tsp. white pepper
1. Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds.
2. Remove from heat.
3. Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor.
4. Blend until spinach is pureed.
5. Add curry mixture and hot sauce and process until blended.
6. Season to taste with salt and pepper.
7. Transfer to bowl.
Cook’s note: Can be prepared 4 hours ahead. Cover and refrigerate.
Yield: 2 cups.
Cucumbers in Yogurt with Garlic and Dill
This is a nice savory dip, especially enjoyed by older adults.
2 cups plain whole milk yogurt (14 to 16 oz; preferably Greek)
1 cucumber, peeled, halved lengthwise, and cored
1/2 teaspoon kosher salt
2 medium garlic cloves, minced
1 tbs. dill, minced
• If using a regular supermarket brand of yogurt (not Greek), drain in a paper-towel-lined sieve set over a bowl 1 hour.
• Discard liquid.
• While yogurt drains, cut cucumber into 1/2-inch cubes.
• Transfer to another sieve set over a bowl and toss with 1 teaspoon kosher salt, and then drain 1 hour.
• Rinse cucumber and pat dry.
• Mash garlic to a paste with the 1/2 teaspoon kosher salt using a large heavy knife.
• Stir together yogurt, cucumbers, dill, garlic paste, and salt to taste in a bowl.
Cooks’ note:
• Cucumbers in yogurt can be made 2 hours ahead and chilled, covered.
• Bring to room temperature before serving.
Yield: 4 servings
Avocado Salsa
1 ripe avocado, coarsely chopped
1 tablespoon finely diced red onion
1 tablespoon minced jalapeno
2 tablespoons fresh lime juice
1/8 tsp salt
1/8 tsp. freshly ground pepper to taste
1. Combine all of the ingredients in a bowl and season to taste with salt and freshly ground pepper to taste.
Yield: 1 cup
Artichokes with Yogurt Mustard
1 lemon
6 cups water
4 sprigs fresh parsley
1 bay leaf
5 whole black peppercorns
1 teaspoon dried thyme
2 large artichokes
For the Yogurt Mustard:
1/2 cup plain nonfat yogurt
1 teaspoon Dijon-style mustard
1/3 teaspoon lemon pepper
1 teaspoon red wine vinegar
3 tablespoons minced shallot (1 shallot)
• Put the lemon, water, parsley, bay leaf, peppercorns, and thyme in a large pot.
• Bring to a boil over high heat.
• While the water is boiling, prepare the artichokes.
• Slice 1/4 inch off the top of each artichoke.
• Cut the stems off each, flush with the base, and clip the sharp point at the tip of each leaf with scissors.
• Put the artichokes into the boiling water, cover, and cook until the leaves can be pulled from the stem easily, 40 to 50 minutes.
• In the meantime, combine all the yogurt-mustard ingredients in a blender and mix at high speed until smooth.
Transfer the dressing to a small serving bowl and place it in the center of a large platter.
• When the artichokes are done, slice them in half vertically and remove the fuzzy inner chokes.
• Arrange the artichoke halves cut side down around the yogurt mustard on the platter.
Yield: 4 servings
Honey Mustard Dressing
This is nice on a chicken salad with oranges.
3/4 cup olive oil
1/3 cup lemon juice
6 Tablespoons honey
1 teaspoon garlic salt
1 teaspoon mustard, dry or Dijon
1 teaspoon dill weed
Blend together and serve.
Cucumber Dressing
3/4 cup mayonnaise
1/2 cup plain yogurt
1/2 cup cucumber, peeled and chopped
1 tablespoon chives, minced
1 teaspoon fresh parsley, finely chopped
1/4 teaspoon salt
1/4 teaspoon dill weed, finely chopped
1. In a small bowl, combine mayonnaise and yogurt; mix well.
2. Stir in remaining ingredients.
3. Cover & refrigerate to blend flavors.
Yield: 2 cups
Caesar Salad Dressing
1 whole egg plus 1 yolk
1 Tablespoon minced anchovy
1 Tablespoon minced capers
1 Tablespoon garlic
1 Tablespoon dry mustard
Juice of 1 lemon
Pinch of salt and pepper
1 ¾ cups vegetable oil
6 Tablespoons grated Parmesan
1. Place whole egg and egg yolk in bowl of food processor and pulse to combine.
2. Add anchovy and capers to the egg and blend until pale/light yellow and frothy.
3. Add garlic and mustard; blend again.
4. Add lemon juice and salt and pepper.
5. Blend again.
6. With food processor running, pour in 1 cup oil in a slow drizzle/stream.
7. Add Parmesan, continue blending, and add the rest of the oil in a slow drizzle.
8. Check consistency.
9. If the dressing is too thick (like mayonnaise), add water, 1 tablespoon at a time, blending with each addition, until you reach the desired consistency.
Serve immediately and do not try to save it in the refrigerator or elsewhere.
Blue Cheese Dressing
1 cup mayonnaise
½ cup Blue Cheese, crumbled
2 tbs. milk
2 tbs. white vinegar
2 tsps.salt
1/4 tsps grated onion
1/4 tsps. dry mustard
1 clove garlic, minced
1. Combine all and mix well.
Yield 1½ cups
Thousand Island Dressing
An often overlooked favorite that can be a wonderful surprise for friends or family.
1-1/2 cups chopped celery
1/2 cup pickle relish
2 teaspoons sugar
1 Tablespoon Worcestershire sauce
1 cup ketchup
1 teaspoon Tabasco hot pepper sauce
2 cups mayonnaise
2 boiled eggs
1/4 tsp. celery salt
Finely chop celery and boiled eggs and stir together with other ingredients.
Green Goddess Dressing
Children love this dressing.
¾ cup of mayonnaise
2 scallions with four inches of green left on thinly chopped
2 tbs. chopped flat leaf parsley
2 tsp. dried tarragon – or use 2 tbs. of fresh without twigs
2 tsp. snipped fresh chives
Optional:
2 anchovy fillets, minced
1. Blend in a blender.
2. Refrigerate for one hour.
Yield: ¾ cup
Cajun Buttermilk Dressing
2 tablespoons sour cream
1/2 cup buttermilk
1 teaspoon garlic, minced
1 teaspoon red onion, minced
1 tablespoon fresh lime juice
1 teaspoon cayenne
Salt
Black pepper
1. Combine the sour cream, buttermilk, garlic, onion, lime juice, and cayenne.
2. Add salt and pepper to taste.
3. Mix well.
Cook’s note: May be prepared 1 day ahead and refrigerated.
Makes 1/2 cup
Buttermilk Salad Dressing
1cup Mayonnaise
1 cup buttermilk
1 Tablespoon fresh parsley, chopped
1 Tablespoon onion, finely chopped
1 clove garlic, minced
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1. In a bowl whisk all ingredients until smooth.
2. Store in airtight container in refrigerator 4 days
Avocado Dressing
2 avocados, ripe
2 tbs. lemon or lime juice
1 1/2 tbs. onion, chopped fine
1 garlic clove, crushed
4 oz green chiles, diced
1 tsp. salt
1 tomato, peeled, chopped
1. Cut avocados in half.
2. Remove seeds and skin.
3. Put avocados, lemon/lime juice, onion, garlic, green chiles and salt in blender and blend until well mixed.
4. Stir in tomato.
5. Chill in refrigerator for one day until ready to serve.
6. The dressing will keep its color because of the citrus juice.
7. Serve as a dressing for cooked or raw vegetables, such as cauliflower, carrots, tomatoes, green beans or on any salad.