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!

Amazing Eggplant Parmesans

Amazing Eggplant Parmesans

Inspiration is the Bounty of Fall, glorious purple eggplants!

You pick you favorite vegetable; our favorites are Eggplant, Cauliflower, Zucchini and Butternut Squash!  For a meatless meal that is loaded with goodness and delicious taste, the Amazing Rub makes it easy to bring the best taste to the table with “Roasted Veggie Parmesans”.

From the Kitchen of Terri Bergman

The Amazing Eggplant Parmesans

SERVES: 6-8

INGREDIENTS
1 Large Eggplant
1 Tbls Balsamic Vinegar
2 tsp of The Amazing Rub
Olive Oil
1 cup Pizza or Marinara Sauce
1 Tbsp Amazing Herbes
1 cup Mozzarella cheese +/- Brie Slices
½ cup Parmesan cheese
Basil leaves (optional)
Roasted Red/Yellow Peppers and Mushrooms, optional

DIRECTIONS
Prepare by rinsing the Eggplant (we don’t peel), and slicing into 6- 8   ¾” thick slices.  Line a cookie sheet with Parchment Paper or spray with a oil spray (we do both).  Place Eggplant slices on sheet and brush each side with balsamic vinegar.  Sprinkle the eggplant on both sides with the 2 full teaspoons of The Amazing Rub Seasoning – set aside and let rest for *30- 60 minutes.  (*if you have the time this will enhance flavor, but can be prepared right away) THE RUB CARMELIZES AND ENRICHES TASTE!

Bake in 400 degrees oven for 15 minutes, then remove and turn slices…bake another 10-15 for a golden browned vegetable slice.  Add The Amazing Herbes to the one cup of sauce divided equally on all eggplant slices, top with mozzarella and parmesan cheese.

If you have roasted peppers and mushrooms these are a great additional topper (prepared the same way, balsamic vinegar, Amazing Rub, and a little Olive Oil)

Bake topped eggplant slices 5-7 additional minutes in oven, remove.  Optional if in season – garnish with fresh Basil leaves if desired.  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!

Gazpacho Shots with Avocado Crème

Gazpacho Shots with Avocado Crème

From the Kitchen of Terri Bergman

Gazpacho Shots with Avocado Crème

INGREDIENTS
1 cucumber, seeded/peeled
2 red bell peppers, cored
4 plum tomatoes
1 small red onion
3 garlic cloves, minced
1 Tbls lemon juice
1 tsp honey
1 tsp Amazing Heat
Parsley/chives/green onion
3 cups tomato juice
1/4 c white wine vinegar
1/4 cup good olive oil 
(a little salt, optional)

DIRECTIONS
Process the vegetables in food processor or blender to desired consistency – then add all liquid ingredients and spices – mix in a glass bowl and let flavors develop.  The consistence should be as coarse or smooth as you desire.  For the gazpacho shots, I prefer a smoother consistency for the drinkable appetizers.

Avocado Crème Fraiche

INGREDIENTS
1 cup crème fraiche or sour cream
1 small avocado (softly mashed)
1 Tsp finely minced cilantro (fresh only)
Squeeze of lime
Sea Salt/ Fresh coarse Black Pepper

DIRECTIONS
Garnish your chilled shots with a teaspoon of Crème fraiche or sour cream to which a very soft avocado, finely minced cilantro, squeeze of lime and a little salt and pepper, has been added.  Top shot of crème with garnish of cilantro…. may use straw of celery if desired.  Limes and salt bowl on tray add panache!  A shot of this marvelous Gazpacho crowned with Avocado crème…. it is a clear sign of great things to come in this culinary adventure!

Bounty Burgers

Bounty Burgers

Great seared outside, moist and delicious inside…perfect to add minced olives, peppers and more but the base for an Amazing Americana Burger.  Set the table with these delicious Bounty Burgers over the Summer Holiday celebrations!

From the Kitchen of Terri Bergman

Bounty Burgers

INGREDIENTS
1 lb. Ground Beef
1 egg white
1 tsp Worcestershire sauce
1 tsp Mustard
1 Tbls Ketchup
1 grated Onion
½ tsp Hot Sauce
5 tsp Amazing Rub

DIRECTIONS
Combine Ground Beef, egg white, Worcestershire Sauce, Mustard, Ketchup, Onion, Hot Sauce and 1 tsp Amazing Rub (reserve 4 tsp to season patties). 
Combine all ingred., shape into burger patties and sprinkle each side with the remaining Amazing Rub (approx ½ tsp each side).

Grill for approximately 5 Minutes each side – remove from heat and let rest a few minutes.  Dress and serve…Delic!