recipe salad vegetable

1024 – Balsamic Tomatoes and Mozzarella Salad

Balsamic Tomatoes and Mozzarella Salad


1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 shallot, minced
1 garlic clove, minced
Salt and pepper, to taste


1 pint cherry tomatoes, halved
8 ounces mozzarella, cubed Mixed baby greens

1. To make dressing, combine all ingredients in a jar with a lid, and shake until mixed well.
2. To assemble salad, toss tomatoes and mozzarella with 1/4 cup dressing. Serve atop mixed baby greens.
Yield: 4 servings

Italian Sausage and Cauliflower Rice Stuffed Peppers

4 multicolored bell peppers, tops cut off
and chopped, peppers hollowed and seeded
2 cups cauliflower rice
8 ounces ground Italian sausage
1/2 onion, chopped
1 garlic clove

1. Preheat oven to 350 degrees.
2. Wrap bell peppers in aluminum foil, and place in a baking dish. Bake for 15 minutes and remove from oven.
3. Meanwhile, in a large nonstick skillet over medium heat, cook sausage until brown. Drain and set aside.
4. Heat oil in skillet, and add chopped bell pepper tops, onion, and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and cauliflower rice and cook for additional 2 minutes. Return sausage to the skillet. Mix in the 1/2 of the tomato sauce and 1/2 of the Parmesan cheese, salt, and pepper. Spoon mixture into peppers and place them on a baking sheet. Top with remaining sauce and Parmesan cheese.
5. Cover and bake for 15 minutes at 350 degrees.
Yield: 4 servings

Marie Hegler
Clemson Cooperative Extension

Peggy Denny 18-055 – Recipe #1024, Part 1

Peggy Denny 18-055 – Recipe #1024, Part 2

chicken recipe

695 – Slow Cooked Rubbed Salmon with Roasted Red Pepper & Onion Relish

Slow Cooked Rubbed Salmon with Roasted Red Pepper & Onion Relish

3 oz of Basic Rub or Tom Douglas ‘Rub With Love’ Smoky BBQ Rub
1.5 oz of Brown Sugar
1.0 oz. Old Bay Seasoning
1 whole side of Salmon (skin on)
1 Jar Robert Rothschild Roasted Red Pepper and Onion Relish

Pre heat oven to 250* degrees and lay salmon out on a sheet pan. Mix rub, Old Bay and brown sugar thoroughly and coat the entire salmon with the rub, making sure to press the rub into the salmon. Cross-cut the salmon. Slow cook the salmon for 35-45 minutes until the moisture in the salmon has made the rub wet. Transfer salmon to serving platter and top with Red Pepper and Onion Relish.

Basic Rub

1 ¾ lb Turbinado Sugar (Raw Sugar Preferred)
½ lb Paprika
½ lb Chili Powder
1 ¼ oz Cumin
1 oz Garlic Powder
1 oz Onion Powder
1 oz Black Pepper
1 oz Ground Thyme
1 oz Ground Mustard
½ oz Ground Coriander
½ oz Ground Celery Salt
Sprinkle of Cinnamon

Mix all thoroughly by hand or if in a food processor, go through again by hand, to insure no concentrated areas of spices.

Stuffed Romas

Roma tomatoes
Fresh Basil
White Balsamic Vinegar
Goat Cheese
Salt & pepper to taste

Slice tomatoes in half lengthwise and remove the seeds and meat. Drizzle balsamic vinegar in the cavity. Sprinkle a little salt and pepper. Chiffonade cut the basil by layering the big leaves down first and rolling them up and cross cutting the whole, rolled leaves into thin strips. Take the shredded basil and place a little in the bottom of each tomato. Top with goat cheese and bake in over for 10-12 minutes on *350. Or serve without heating.

6 Slices Hickory Smoked Bacon
2 Granny Smith Apples
Blue Cheese

Cook the bacon in a pan until crispy. Remove from the pan, let cool and dice. Clean the apples and fine dice them. Add to a small bowl with the bacon and mix. Spoon the mixture into the tomatoes and top with crumbled blue cheese. Put under the broiler for 3-5 minutes just until the cheese has melted down over the stuffing.

Sweet Potato Butter Dip

8 oz. Sweet Potato Butter (Low Country Produce)
16 oz. Cream Cheese
½ Cup Toasted Almonds
¼ Cup Honey (or to taste)
1 Tsp. Cinnamon
½ Tsp. Vanilla Extract
2 oz. Graham Cracker
1/3 Cup Brown Sugar

Toast slivered almonds in a 350* oven for 8-10 minutes. Take the gram crackers & brown sugar and crush or puree into a fine powder. Pour onto a sheet pan. In a mixing bowl add the cream cheese, sweet potato butter, honey, and cinnamon. Mix together this until completely blended. Fold in the toasted almonds. Let this mixture chill for at least one hour. Fill a bowl with this mixture and top with crushed graham crackers. Serve with graham sticks, fruit, stuffed into strawberries, or over toasted cinnamon-sugar sliced baguettes.

Whipped Cream

1 Pt. heavy Cream
¾ Cup Sugar
1 Tsp. Vanilla

Add the cream to a mixing bowl and begin to whip just until the cream starts to hold its shape. Add the sugar and vanilla and continue to whip until soft peaks form.

Chicken & Spinach Empanada

2 Cups Fresh Spinach (packed)
1 Whole Chicken Breast
3 Slices Apple Wood Smoked bacon
½ Red peppers (diced or short sliced)
½ Spanish Onions
½ Tbl. Thyme
½ Tbl. Rosemary
2 Cloves Garlic
Sweet or Smoked Paprika
Salt & Pepper
1 Package Puff Pastry Sheets
Oil for Frying
Flour for working the pastry

Cook the bacon and reserve the fat. Season the chicken breasts with paprika, salt and pepper. Pan sear on both sides for 3-4 minutes a side in the bacon fat. Remove from pan. Add the diced peppers and onions to the fat and cook over a medium low heat for 20 or so minutes until they have caramelized. Dice the chicken and crumble the bacon back to the pan along with the rosemary, thyme, garlic and a little more salt and pepper. Continue to cook for another minute or two. Add the spinach to wilt and remove from heat. Let this cool before stuffing the dough. Flour dust your working area. Take puff pastry sheets and roll them out to half the depth. Use a 4″ round cookie cutter to cut out the dough. Take a spoonful of the chicken mix and stuff in the circle of dough, leaving enough room to fold it over and seal the edges. Once folded, use a fork to seal it by pressing it into the edge of the half moon shaped pastry. Pan fry or deep fry until the pastry is golden brown on both sides. Remove and let drain. You may make these ahead of time and reheat in the oven right before serving.

Alyn Abrams
Cooking School Director
Foxfire Gallery & Kitchen Shops

recipe salad southern

613 – Sautéed Tomatoes, Tomato Pie, Cornbread Salad

Sautéed Tomatoes

1 container grape tomatoes
2 tablespoons butter
Salt and pepper to taste
Favorite herbs such as thyme or basil

Melt butter in skillet until sizzling. Add grape tomatoes. Sauté until tender. Salt and pepper to taste. Add fresh herbs just before removing from heat. Serve hot.

Tomato Pie

I was on a mini-vacation in Portland, Maine. As usual, I was wandering through a used book store looking around when I came across a 1955 Congressional Record Cookbook. I was so surprised to find tomato pie in the book. It was a little different from the tomato pie that we make today with ready-made piecrust, because the pie in 1955 had a biscuit crust, and didn’t have basil. All the recipes in the book were hand-written. I was just fascinated by this book, so I bought it. What a treasure it is. I have found so many recipes in the book that I thought were fairly new, but cooks were making them before 1955!

1 pre-baked 9 inch pie crust
1-1/2 to 2 ripe tomatoes, peeled
1 tablespoon dried basil or 3 tablespoons fresh basil, chopped
1 small to medium sweet onion, finely chopped
1 ½ cups grated sharp Cheddar cheese
¾-1 cup mayonnaise
Salt and pepper to taste

Blind bake the pie crust according to package direction. Peel tomatoes, slice into ½ -3/4 inch slices and set aside to drain. Place tomatoes in the pie shell in ONE layer, top with chopped onion and salt and pepper to taste. Sprinkle with basil. Mix cheese and mayonnaise and spread over the onions to make a top crust from edge to edge of the piecrust. Bake at 350º for 30-35 minutes. Top will be bubbly when pie is ready. Wait 20 minutes before serving.

*Small tomato pies can be made in tart pans using the same method as above. These are great for tea parties.

Cornbread Salad

1 cooked skillet (6-8 inches) of cornbread made with Buttermilk Cornbread Mix from recipe on package or your favorite cornbread without sugar
5 green onions including the green tender stems, thinly sliced
¾ cup green pepper
½ cup chopped bread and butter pickles
1 large or 2 small ripe tomatoes, roughly chopped
Mayonnaise to moisten
Salt and pepper to taste

Cook cornbread according to package directions. Put in a large bowl and crumble. Add green onions, bell pepper, pickles, and tomatoes. Add salt and pepper to taste. Add enough mayonnaise to moisten well. Refrigerate until ready to serve. Add crumbled bacon, or anything else you would like to this salad.

Linda Weiss

All about tomatoes from the cookbook Memories From Home by Linda Weiss