Fredericksburg Cooking Academy

Tomato Cucumber Salad - Printable Recipe                     
                        Serving Size  : 4    

  Amount           Ingredient    

2                        cucumber — lightly peeled, seeded, thick sliced, split slices
1/2                   red onion — sliced into thin rings
2                       tomatoes — medium sized, cut into wdeges
8                       kalamata olive
1                       feta cheese — Greek, slab cut, 5/8″ x 2″ x 2″
1                       lemon — sliced into wedges
   
                        Dressing
1/8                  cup    extra virgin olive oil — Greek
1/4                  cup     wine vinegar
1         teas      sugar
1/2    teas       Greek seasoning mix — Cavender’s
1                      clove  garlic — crushed, left whole
1                      pinch kosher salt

Separate all slices, chill vegetables until ready to serve.

Mix salad ingredients in bowl

Whisk dressing until oil is emulisified and pour over salad
toss.

Top with:
Feta cheese slab
1 tsp. fresh Greek oregano leaves,no stems
Drizzle Greek virgin olive oil over feta
1/4 lemon squeezed over salad

Serve family style in large bowl on table.
Use crusty bread to sop dressing.
Good on hot days

Description:
  “This is a traditional Greek salad.”                         

Per Serving (excluding unknown items): 229 Calories; 17g Fat (63.9% calories from fat); 7g Protein; 14g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 577mg Sodium.  Exchanges: 1 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Argula Salad with Berry DressingServing Size  : 4     Preparation Time :25 minutes
Categories    : salad

  Amount   Measure                     Ingredient 
  1               cup                               strawberries — hulled and halved
  2               tablespoons                balsamic vinegar
  1               tablespoon                  Canola oil
  1               teaspoon                     honey
                   dash                             salt
  2               tablespoons                pistachio nuts — chopped
  4               ounces                         goat cheese - (chevre) log
  4               cups                             arugula leaves
  3/4           cup                              blackberries — blueberries, and/or raspberries
  1/4           cup                              jicama — thin strips of shaved (optional)

• For berry dressing, in blender container combine 3/4 cup strawberries, vinegar, oil, honey, and salt. Cover; blend until smooth. Set aside. Spread pistachio nuts on piece of waxed paper. Roll goat cheese in nuts until well coated. Slice goat cheese crosswise into 8 slices.
• Place arugula and remaining strawberries in serving dish. Top with blackberries, cheese slices, and jicama. Drizzle berry dressing.

Description:
  “Better Homes and Gardens, August 2007″
                                  

Per Serving (excluding unknown items): 221 Calories; 16g Fat (62.4% calories from fat); 10g Protein; 11g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 105mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : *Peel jicama into shards with a vegetable peeler.

Printable recipe: Poached Peach and Greens Salad                  
Recipe By:  Jacque’ Rudman
Serving Size  : 8    

  Amount       Ingredient 
  2      cups  water
  1      bottle  Riesling wine or other semi-sweet white wine
  1      2 inch piece  vanilla bean — split lengthwise
  3      Fredericksburg peaches — pitted (approx. 1 lb)
  2      strips  lemon rind
  2      strips  orange rind
  8      cups  mixed field greens
  8      slices  red onion slice
  1/2  cup  golden California raisins
  1/2  cup  goat cheese (or feta) — crumbled
  2      tablespoons  olive oil — cold pressed
  2      tablespoons  Champagne wine vinegar
  2      teaspoons  honey dijon mustard

Combine 2 cups water and wine in a large saucepan over medium heat.

Scrape seeds from vanilla bean; add seeds, bean and next 3 ingredients to pan.

Bring to a boil.  Reduce heat, and simmer 15 minutes or until peachesare tender.

Drain and cool, and discard bean and rinds.  Slice peaches in half lengthwise, and cut into thin wedges.

Place 1 cup greens on each of 8 plates.  Top each serving with 1 red onion slice, 1 tablespoon raisins, 1/2 cup peaches, and 1 tablespoon cheese.

Combine oil, vinegar, and mustard in a small bowl; stir with a whisk until smooth.

Drizzle about 1 teaspoon dressing over each salad.  Serve immediately.

Per Serving (excluding unknown items): 42 Calories; 4g Fat (74.3% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium.  Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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Courtesy of Fredericksburg Cooking Academy

Printable recipe: Asparagus Slaw

Asparagus Slaw

Recipe By: Jacque’ Rudman
Serving Size : 8
Amount Ingredient — Preparation Method
——– ———— ——————————–
8 stalks asparagus spear, fresh — julienned
2 stalks green onion — julienned
1 stalk carrot — julienned
1 tablespoon gingered peach jam
1 tablespoon vinegar
2 tablespoons olive oil — (cold pressed preferred)

• Combine the ingredients at least 1 hour ahead - refrigerate till serving time.
• For hot vegetable side dish, omit vinegar, saute’.

Per Serving (excluding unknown items): 35 Calories; 3g Fat (84.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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Courtesy of Fredericksburg Cooking Academy