| Salads fresh from your Garden |
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Cooking Trips with Annie
Chef Annie is not only the chef on the J&E
Riggin, but
she is also a food columnist and cooking instructor.
She writes a weekly food column for the largest
newspaper in Maine and has been seen on the Today
show cooking alongside Al Roker. Come and learn
from Annie's 25 years in the kitchen. You will make
creative, old world meals with fresh seasonal
ingredients. Help to prepare tasty breads in the early
morning sea air or prepare the days delicious hearty
meals all while enjoying the rugged scenery of the
Maine coast.
Come join us for a cooking adventure in 2007.
June 7-9, 3 days, $610
June 10-13, 4 days, $717
Remember if you rexerve your space before February
1st receive 5% of the sailing cost.
Book one of these cooking trips and receive
discounts to the best gourmet and cooking shops in
the area, as well as a free set of all recipes made
during your trip!
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The government (USDA) released a new food
pyramid last year and while it’s not that much
different from
what it was before, there are a few changes. The
basic idea, which hasn’t changed, is that you eat
more grains, fruits and vegetables than you do meat,
dairy and fat. What is different is that you add some
form of exercise every day, depicted by a person
scaling the pyramid. This doesn’t necessarily entail
an hour and a half of sweat rolling down your face at
the gym. It means take the stairs instead of the
elevator, ride your bike to pick up that small item at
the drug store or walk to work. What it also means
is that we could, as a culture, begin by making the
healthier choices. Choose some grapes instead of a
whole piece of chocolate cake; choose a walk with
your family instead of a movie. And we’ve all heard
the moderation theme – everything in moderation.
Healthy living has a place for chocolate cake and
movies on the couch with our family, just not a daily
intake. On a daily basis, research tells us, and really,
so does common sense, that our bodies require
exercise. It’s not the doing of the exercise that feels
going, it’s the having done it. It’s not the choosing
fruit over chocolate cake everyday that feels good
then, because lets face it, a chocolate high is a
pretty good thing, but it’s the lightness that we feel
in our bodies that is the reward. So here are some
salads from the garden to get you started.
Warm hearts and full bellies, Chef Annie
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| White Bean and Avocado Salad |
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- 1 ripe avocado, peeled and diced
- 1 16 oz. can white beans
- 1 tomato (1 cup), diced
- 1/2 cup red onion, sliced thinly
- 2 tablespoon extra virgin olive oil
- 3 tablespoons basil
- 3 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon fresh black pepper
Combine all ingredients in a serving bowl. Wipe the
edges clean, garnish and serve.
Serves 4-6
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| Roasted Green Bean Salad with Cucumber and Dill |
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- 2 pounds green beans, stems removed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon fresh black pepper
- 1 cucumber, peeled, halved and sliced
- 1/4 red onion, sliced
- 1 tomato, diced
- 1 tablespoon fresh dill, chopped
- 8 oz. goat cheese or feta cheese
- 1 head romaine lettuce (or anything you’ve got
growing in the garden)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon fresh black pepper
Preheat oven to 450º. In a roasting pan, toss the
green beans with olive oil, salt and pepper and roast
until tender, about 10-15 minutes.
Cool and toss with rest of ingredients. Serve
immediately.
Serves 4-6
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| Grilled Corn and Tomato Salad with Cilantro |
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This salad is best if you can grill the corn, though
you can use steamed or boiled corn in a pinch. I
sometimes roast the corn when we are on a
lobsterbake – just stick them on a roasting fork and
turn them over the fire. You can also use it as a
summer salsa for grilled chicken or fish.
- 4 ears of husked corn
- 1/2 teaspoon salt
- 1/4 teaspoon fresh black pepper
- 1 tablespoon olive oil
- 2 cups of fresh tomatoes, diced
- 1/2 jalapeno pepper, seeded and minced
- 1 red pepper, seeded and diced
- 1/2 cup loosely packed, fresh, chopped
cilantro
- 1/4 cup diced red onion
- 1 small clove garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Brush the ears of corn with olive oil and place the
ears directly on a hot grill. Sprinkle with salt and
pepper. Cook until tender and a little brown in
places, turning often - about 10 minutes.
Cool slightly and use a sharp knife to cut the kernels
off the cob.
Toss the corn with the remaining ingredients and
serve
Serves 4-6.
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| Chicken, Roasted Red Pepper and Couscous Salad |
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- 3 cups water
- 1-teaspoon salt
- 2 pounds boneless skinless chicken breasts
- 2 cups couscous
- 1 large red pepper, roasted, seeded, and
diced
- 1/4 cup minced chives
- 3 slices cooked bacon, crumbled
Vinaigrette:
- 1/4-cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce
- Several grinds on the pepper mill
- 2 tablespoons white wine vinegar
Bring the water and salt to a boil. Add the chicken
and reduce the heat until the liquid is just below a
simmer and cook for 20 minutes.
Reserve 2 cups of the liquid, remove the chicken
from the rest of the liquid, and set the chicken aside
to cool.
Bring the reserved liquid to a boil and remove from
heat. Stir in the couscous, cover, and let it sit for 5
minutes.
Dice the cooled chicken.
Whisk together the vinaigrette ingredients.
Fluff the couscous with a fork; toss it with the
vinaigrette, chicken, and remaining ingredients.
Serves 6-8
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| Melon and Israeli Couscous Salad |
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The tart fruits – grapes and citrus – really
give this dish the punch that makes it great. I
find Israeli couscous at our local health food store
and at the grocery store in the specialty foods
section.
- 2 cups Israeli couscous
- 1 cup diced watermelon
- 1 cup diced honeydew
- 1 cup diced cantaloupe
- 1 cup green grapes cut in half
- 1 cup currants
- 1/4-cup vegetable oil
- Zest of 1 lemon
- Zest of 1 orange
- Juice of 1 lemon
- Juice of 1 lime
- Juice of 1 orange
- 1-teaspoon honey
- 1 tablespoon minced fresh mint
- Pinch of salt
- Mint leaves and lemon wedges for garnish
Cook the couscous according to the package
directions.
Drain and rinse with cold water; set aside.
While the couscous is cooking, mix the remaining
ingredients together in a large bowl.
Toss the drained couscous into the fruit, garnish with
mint leaves and citrus wedges and serve.
Serves 4-6
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Photo Credits: Chef Annie; Melon Couscous Salad-
Frank M. Chillemi
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