Bon Appetit!

I believe in taking the time to prepare, and eat, good food that's good for you. Of course I like to make it look good too.

My approach to cooking is a creative, flurry of activity. I love soups, vegetables and vegetarian foods, though I eat my share of meat. Cooking with fresh herbs, citrus fruits, crunchy and chewy foods like nuts or brown rice never get old for me. I'm a fan of real, whole food, so you won't find anything here that isn't good for you.

Some of my recipes are a bit fussy and some so simple they barely deserve to be called a recipe, like the Broccoli Stem Salad.

I offer these recipes as a guideline. (See creative flurry above.) So I expect you to personalize and adapt to suit your taste, time and available ingredients.

 

Recipes by Claudette

Chicken

Salads

Soups

Vegetables

Vegetarian

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Butter Lettuce with Oranges and Mozza Salad

Butter Mint Salad

Salad Ingredients

1 head butter lettuce

1 orange

1 tbsp thin slices red onion

8 slices low-fat mozza

fresh ground black pepper

croutons

Mint Buttermilk Dressing

approximtely 20 large, mint leaves

1/3 cup mayonnaise (low fat will do)

1/3 cup buttermilk

1 tbsp fresh squeezed orange juice

 

Slice cheese into pieces 1/8 – 1/4 inch thick. Cut into squares.

Peel orange with a larger knife, taking a generous thickness that includes all the white pith. (I do it while holding the orange in my hand, over the salad bowl to collect the juice, but you can also do it on a cutting board.) Now holding the peeled orange in your hand, gently cut fruit sections out from the membranes with a sharp knife.

Slice onions and combine with washed and dried lettuce, oranges, croutons and cheese.

Dressing

Chop mint finely in food processor or with a knife. Mix mayonnaise, buttermilk and orange juice into mint.

Add a pinch of salt.

Toss salad with dressing.

 

Serves 4.