Recipes & Cookbook - Chef Anne Marie Eatery & Catering

Tomato Cucumber Salad

4/25/2017

Ingredients

½ c. Olive Oil
¼ c. Red Wine Vinegar
½ Tbsp. Dried Oregano
½ Tbsp. Minced Garlic
½ Tbsp. Johnnie’s Seasoning Salt
½ tsp. Dijon Mustard
3 large English Cucumbers, diced medium (about 4 cups)
5-6 Roma Tomatoes, diced medium (about 4 cups)
1 medium Red Onion, diced medium
8 oz. Feta Cheese, crumbles
Salt and Pepper to taste

Details

Cooking level… Easy!
Makes 9 cups of salad
Cooking time 15 min
Will last a couple of days covered in refrigerator. Great make ahead for company!

Cooking Instructions

In a large bowl add oil, vinegar, oregano, garlic, seasoning salt and mustard
Mix well with a wire whip
Toss with cucumbers, tomatoes, onions and cheese
Adjust to your taste with salt and pepper
Serve as a side dish or on a bed of greens as a meal

Not Your Grandma's Cheese Ball

4/18/2017

Ingredients

2 cups Cream Cheese
½ cup Gorgonzola Crumbles
½ cup Apricots, dried and chopped small
1 cup Pecans, chopped

Details

Cooking level… Easy!
Makes one 3-cup or two 1 ½-cup appetizers to share
Cooking time 20 min + 2 hours
Will last 1 week in refrigerator or double wrapped 4 months in freezer

Cooking Instructions

In a large bowl add cream cheese, gorgonzola and apricots
Mix well with clean, gloved hands and form a ball or your desired shape
Put pecans on a dinner plate
Roll cheese ball in nuts to coat completely
Wrap tight with plastic wrap and refrigerate at least 2 hours
Serve on a plate or board with crackers