Plum Relish--roughly chop plums, soak in 1/2 cup olive oil, 4 T balsamic vinegar, toasted fennel seeds, and orange zest, salt + pepper, for about 15 minutes. Spoon over salad greens, grilled chicken, fish, pork or lamb.
Red Pepper/Feta Dip--combine a jar of roasted red peppers, a container of feta, and a garlic clove in a blender or food processor until smooth. Serve with veggies or crackers or use as a spread.
Gingered Carrot Salad--grate carrots and apples. combine with crushed or cubed pineapple, raisins. sprinkle with ginger sauce. Add walnuts or toasted almonds, at the end.
Crustless Quiche--cream ricotta with 5 eggs, add anything you want--cheeses, meats (bacon, proscuitto, sausage, cooked chicken), vegetables (spinach, tomato, red peppers, asparagus, etc), herbs (basil, oregano, thyme, etc), and seasoning (salt + pepper, red pepper flakes, fresh nutmeg). Cook in a pie pan for one hour at 350 degrees.
Gazpacho-- 1 cup each: fresh corn, diced red onion, diced cucumber, chicken stock. 2 cups crushed tomatoes. 1/2 cup tomato juice. 1/4 cup chopped cilantro. Juice of one lime. Splash of Tabasco (or a hot pepper, if you have one). Chill for at least 8 hours.
Beet Salad--roast peeled beets with olive oil and balsamic vinegar, cool, mix with feta cheese, chopped mint, and toasted walnuts.
