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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Grilled Potato and Black Bean Salad with Garlic

Grilled Potato and Black Bean Salad

Salad Ingredients

1 1/2 lbs new potatoes

1 cob of corn

1/2 cup black beans

1 red pepper, grilled (or raw)

1/3 cup chopped olives of your choice

1/3 cup chopped parsley

Lemon Garlic Dressing

4 tbsp olive oil

3 tbsp fresh squeezed lemon juice (1 lemon)

1 garlic bulb, roasted

1/4 tsp fresh ground black pepper

salt to taste

Place potatoes directly on barbeque grill (or in oven), turning them often to prevent skin from

burning. Cook thoroughly. Let cool to room temperature. Potatoes may be left whole or cut into

halves.

Brush garlic bulb with olive oil and grill until very soft, approximately 30 minutes. Peel cloves

and mash with a fork.

Seed and core red pepper and cut into 6 or 8 strips. Brush with olive oil. Grill until softened,

about 8 – 10 minutes. Cool. Cut into chunks.

Put corn on the cob into boiling water (or on the grill) and cook until just done. Cool and cut

kernels off the cob with a sharp knife. (You can substitute 1/2 cup canned corn for fresh.)

Chop olives and parsley. Combine all salad ingredients in salad bowl.

Dressing

Combine mashed garlic with olive oil, lemon juice, salt and pepper.

Dress salad with lemon garlic dressing until moistened. Serve at room temperature.

 

Serves 6