Harvest Salad Nicoise (with Salmon)

Harvest Salad Nicoise (with Salmon)

Salad Nicoise has been a favorite of mine for decades and I was first introduced to this salad by our family “Salad Master,” Joyce. However, it is really my travels in France and experiencing the variations of the Nicoise Salad in anywhere from the finest restaurant to gas service stations (yes, really!) Nicoise is a “composed” salad, the ingredients are served side by side, rather than tossed. There is something wonderful in the art of this salad.  So with my Fall Flag flying and my love of these late market gardens, I bring you my version of HARVEST SALAD NICOISE with Salmon! 

From the Kitchen of Terri Bergman

Harvest Salad Nicoise (with Salmon)

SERVES: 4
LEVEL: Intermediate—you got this!

INGREDIENTS
Base
:
4-6 cups Fresh Salad Greens
4 Hard Boiled Eggs (10 min boil)
1 ½ Cups of petite potatoes
2 Cups of String Beans, ends snapped, keep long
2 Cups of Butternut Squash, peel and cubed, 1” cubes
1 ½ Cups Red Pepper, cored, seeded and cubed 1” squares(1 large pepper)
2 Pcs. Of Salmon
Olive Oil – Balsamic Vinegar
Amazing Rub Seasoning (Amazing Heat/Amazing Herbes)

For the Dressing:
1/3 Cup Olive Oil (great quality)
¼ Lemon squeezed
1 tsp Dijon Mustard
*optional 1 – 2 Tbsp Champagne Vinegar
**optional chopped parsley/fresh basil
Salt & pepper 

For the Aioli Dressing:
½ C Mayonnaise
1 tsp of the
Amazing Herbes (that’s it!)

For the Garnish:
Chopped Parsley 
Chopped Basil 
Amazing Heat (especially over the eggs)

DIRECTIONS
Preheat Oven to 400 degrees, convection.

In a large glass bowl, place potatoes, string beans, butternut squash, not mixed but layered. Sprinkle with a few Tbsp water, wrap with plastic wrap and microwave for 5 minutes. Remove, drain water, set aside. 

On a parchment lined baking sheet, place 2 entrée size pieces of Salmon that has been brushed with Balsamic Dressing in Center.  Arrange the Potatoes, String Beans, Butternut Squash and the uncooked chopped red pepper pieces in the same baking sheet. Give a sprinkle of Balsamic Vinegar to all ingredients, a nice drizzle of Olive Oil, and a generous sprinkling of the *Amazing Rub Seasoning (this will make ingredients golden and seasoned)

Place into preheated (400) oven for 15 minutes, until all ingredients are toasty cooked. With the precooked Microwave time on first ingredients, this play like a symphony and all should crescendo together!

Peel boiled eggs, and half or quarter for salad plates.

Prepare 2 Dressings: Traditional vinaigrette is Olive Oil, Lemon Juice, Dijon Mustard, with optional of Champagne Vinegar couple Tbsps, chopped parsley and basic – and salt and pepper (1/4 tsp of both). Herbed Aioli– ½ C or more mayonnaise with 1 tsp Amazing Herbes, stir together and set.

Plate 4 medium salad plates or 2 large plates, spread salad greens generously to create a base.

Center plates with Cooked Salmon (if 4 plateshalf salmon pieces), then create a frame of string beans, eggs, potatoes, red peppers, and butternut squash. Dress salad lightly by drizzling top with vinaigrette. Serve extra dressing and Herbed Aioli on the side.  Is you would like, garnish plates with extra chopped parsley and basil.  

My recommendation is to compose and serve this salad while roasted ingredients are still warm, absolutely delicious.  However, you can make ahead and chill away.  Just delicious also!

This Salad reminds me of an artists’ palette, so compose to your liking! Enjoy!

Carbonara Presto with Amazing Herbes

Carbonara Presto with Amazing Herbes

So I love creamy, indulgent Carbonara. It simply takes 10-15 minutes and it is always a meal that screams “Hey, reward yourself” That’s exactly what I did for family today. Simple ingredients and big on delicious – here goes!

From the Kitchen of Terri Bergman

Carbonara Presto with Amazing Herbes

SERVES: 8
LEVEL: Presto

FOR THE BASE
1 lb. of your favorite Angel Hair Pasta (the skinnier the better)

FOR THE FILLING
1 medium onion very finely chopped
½ Pound finely chopped ham or bacon
1 Tbsp of Olive Oil
1 tsp finely minced garlic
1 Tbsp
Amazing Herbes
1 cup green peas

FOR THE SAUCE
2 eggs
2 egg yolks
1 cup half/half cream
1 tsp
Amazing Heat
1 cup grated Parmesan cheese
1 cup reserved Pasta Water
2 Tbsp of butter
½ tsp black pepper

FOR THE GARNISH (optional)
Shredded basil leaves
Chopped parsley 
Grated parmesan

DIRECTIONS
Cook pasta in large pot of boiling water with 1 Tbsp salt until al-dente. Reserved 1 cup pasta water and strain pasta (keep warm/set aside)

In large skillet or open Dutch oven kettle, sautéed minced onion, ham/bacon (Olive Oil if using ham), minced garlic, Amazing Herbes cook until soft and fragrant, add peas to heat well.

Meanwhile for sauce, add egg yolks, eggs, cream, Amazing Heat seasoning, cheese – beat together until very smooth.  You will take large skillet with ham ect. off the burner,  add strained pasta– again, off heat add the egg/cream mixture and toss until glossy, creamy sauce forms – use the reserved Pasta Water/butter until a consistency that is perfect for you! Creamy  smooth! Serve generous serving in a pasta bowl and finish with a little grated Parmesan, garnish with basil and parsley.

ENJOY!

Green Goddess Yum-Yum Dressing

Green Goddess Yum-Yum Dressing

A slight tartness, countered just right with bursting seasonings. 

From the Kitchen of Terri Bergman

GREEN GODDESS YUM-YUM DRESSING

SERVES: 12+
LEVEL: Presto!

INGREDIENTS
1 C Yogurt (Greek yogurt plain)
2 C Mayonnaise
2 Tbsp Dijon Mustard
1 ½ Tbsp
Amazing Herbes

To Blend:
½ bunch Green Onions rough chopped
1 C Parsley
½ small cucumber unpeeled, chopped
1/3 lemon juiced
¼ C water
Salt (approx ½ tsp)
Black Pepper (approx ½ tsp)

DIRECTIONS
In a Glass Bowl add yogurt, mayo, mustard, Amazing Herbes and Amazing Heat (to taste), set aside.

In Bullet or food processor, blend green onions, parsley, cuke and water with lemon juice. Blend into green slurry.

Add blended greens into bowl with yogurt/mayo mix and whisk until smooth. Add salt and pepper to taste.

At this point you can up seasonings to your taste. Set in refrigerator to develop full flavors. 

OKAY – Take those salads for a ride! Enjoy!

Chilled Watermelon Soup

Chilled Watermelon Soup

A soup that hails from Canadian Roots…serve very cold…. a sweet base with savory garnishes for that interesting zip!

From the Kitchen of Terri Bergman

Chilled Watermelon Soup…with Zip!

SERVES: 8

INGREDIENTS
6 pounds watermelon (yellow or red seedless, diced 9-10 cups)
2 tablespoons chopped fresh mint
1 tablespoon sugar
2 tablespoon lemon juice (fresh is best)
1 cup white wine – slightly sweet – we recommend Riesling
(Wine can be substituted with a sparkling sweetened water)
1 tablespoon ginger, freshly, finely diced
8 tsp Feta Cheese (crumbled)
1 tsp Amazing Heat
(1 jalapeno pepper) optional
Sea salt to garnish/taste – fresh mint leaves to garnish

DIRECTIONS
Combine 1 cup of the diced watermelon with mint and sugar in a bowl, set aside. Blend remaining 8 cups watermelon, lemon juice, wine, ginger and Amazing Heat in a blender until smooth – let chill at least 30 minutes or longer.  Strain soup; divide among 8 bowls.

Top each with 1/8 cup reserved watermelon mixture, and a teaspoon of feta cheese, and diced jalapeno (optional)…..sea salt to taste.   I do suggest a little sprinkle for savory interest.

“Big Red” Salad

“Big Red” Salad

The “Big Red” salad is named with a nod to the best peaches that it has been my pleasure to eat, enjoy and cook with….big juicy freestone peaches. This salad is delicious and surprisingly light tasting….and it’s the perfect kickoff to a summertime dinner. Fabulous with anything off the grill.

From the Kitchen of Terri Bergman

“BIG RED” SALAD

INGREDIENTS
Maple Dressing

1 cup mayonnaise
1 Tbls. Maple Syrup
¼ cup apple cider vinegar
1 tsp. Amazing Heat
crushed coarse black pepper
Sea Salt to taste

Salad
8-10 cups fancy lettuce / half green/half red preferred
4 full green onions, sliced thin diagonally
¼ cup toasted pecan pieces (can be sugared lightly)
¼ cup raisins
1 Large *peach…firm, ripe and julienned into thin matchstick pieces
Shaved Parmesan Cheese to finish
(the peach from heaven is the “Big Red” from Mac’s Pride, *McLeod’s Farms, McBee, SC)

DIRECTIONS
Toss all of the above ingredients together and coat with Maple dressing (below).  Finish with shaved parmesan cheese and crushed black pepper. A light finish of sea salt is delicious – go lightly!

Amazing Heat Pita Chips

Amazing Heat Pita Chips

The Amazing Heat Pita Chips are the perfect quick, homemade snack for any occasion. Delicious by themselves or kick them up with your favorite toppings!

From the Kitchen of Terri Bergman

Amazing Heat Pita Chips

INGREDIENTS
1 Pita Pocket
½ inch Canola Oil (for shallow frying)
Amazing Heat to tast

DIRECTIONS
1. Cut Pita pockets into 8 triangles and separate into 16 pieces per pita pocket
2. Heat ½ inch Canola Oil (or favorite cooking oil) in a skillet
3. Drop pita triangles into hot oil, as many as will fit in your skillet without overlapping
4. Flip triangles after about 5-10 seconds.
5. Fry another 5-10 seconds and transfer to towel-lined dish.
6. Dust hot pita with Amazing Heat to taste
7. Repeat with as much pita as your heart desires!

Chicken Ricotta Meatballs

Chicken Ricotta Meatballs

These recipes are inspired by the Kitchen of my sister Joyce.  Her house always smells delicious and you also get nutritious when you enter her home! These are a base for wonderful Chicken/Ricotta Meatballs.  Use these in a light chicken broth for soup, We use a slightly adapted recipe for appetizers.

From the Kitchen of Terri Bergman

Joyce’s Mini Chicken /Ricotta Meatballs

MAKES: 32 MINIS

INGREDIENTS
1lb of ground chicken
1/3 cup of ricotta (whole milk)
1 egg
1 cup of bread crumbs
¼ cup of hard cheese shredded
Three tablespoons of fresh parsley or spinach
1 tsp of Amazing Heat

DIRECTIONS
Mix lightly and form into 1” mini meatballs.  Can be baked for 10 min at 350 or poached in Chicken Stock (delicate and delicious).

Here is our take on these same meatballs as a spicy appetizer!

The Amazing Minis’…Chicken, Ricotta, Herbes

accented with a tangy dipping sauce!

INGREDIENTS
1lb of ground chicken
1/3 cup of Ricotta
1 egg
1 C bread crumbs
2 Tbsp of Amazing Herbes
1 tsp of Amazing Heat

DIRECTIONS
Roll into minis, bake in over 10 minutes, serve warm with *Raspberry dipping sauce.Use 1 small jar of raspberry preservatives, warm and remove seeds, add ¼ cup of your favorite vinegar and ½ tsp hot pepper flakes – add squeeze of lemon and serve. (Spicy and fun!)