Mixed Vegetable Summer Salad

This is one of those tasty summer salads when you need to replenish but prefer to go light. Nice one when you are watching the caloric intake after over indulging on the weekend.









Ingredients:                                                Makes one large bowl, about 4 servings

1 sweet potato, roasted for 45 minutes at 200C, then sliced
1 red onion, roasted for 45 minutes at 200C, then sliced
1 slice of red cabbage, chopped
1 carrot, sliced thin
1/3 cucumber, sliced thin
1 celery stalk, sliced thin
Baby Plum Tomatoes, handful, halved
Baby Spinach leaves, handful
Mixed Salad Leaves, handful
Red chilli, halved lengthwise and sliced (optional)
Dijon vinaigrette, 2 Tablespoons
Lime, one half, squeezed
Mixed seeds, light sprinkling

Toss all the above ingredients in a large salad bowl and enjoy. Tuna, salmon, or chicken mouth size pieces can be added if desired.

© Judy Labi 2013

Great Alaskan King Crab Legs

This is a great taste when you are in the position to splurge on cost. High end of the market food halls will have them cooked, ready to take out and put on the table. In Alaska I found them easily on the daily shop at the larger grocer.  All you do is melt butter and make lemon wedges. The shell cracks open similar to lobster. You will find the King Crab meat to be rich and coated with an inviting deep red colour. My suggestion is to serve it with your favourite sparkling wine. This is one to treat yourselves!



© Judy Labi 2013

BBQ Red (Sockeye) Salmon

Here is my brother Brent and son Adam out in one of the boats picking salmon from a gill net on Brent's Clam Gulch beach site.

 We like these fish fresh, filleted, and grilled on the BBQ. The seasoning my nephew Chris used this summer was simply salt, pepper, and a touch of olive oil. Be careful not to over-cook the fish.  Three minutes on each side, covered is usually about right. I got the fillets off onto a ready tray for our 4th of July feast.

© Judy Labi 2013

Rhubarb Cream Pie

My sister-in-law, Judy, and I have been out in her lovely rhubarb patch which is like a forest of leaves as big as umbrellas, beside her house.  With sharp knives we selected both red and green stalks and soon filled a cardboard box with plenty for a few pies.  I made cream pies as the eggs cut the tartness to a moorish mellow that is truly irresistible. Using butter as the fat in the pie crust adds to a most welcoming flavour. This rhubarb in Alaska grows quickly into a mini-forest but most grocery stores have supplies for you to purchase throughout the U.S. and Europe at this time of year.  Use the pie crust recipe given for banana cream pie in one of my earlier posts.

Ingredients:

3 eggs
1 cup granulated white sugar
1/2 cup brown sugar
Dash of salt
1/4 teaspoon nutmeg
1/4 teaspoon dried ginger
1/4 teaspoon ground cinnamon
5 cups, 1/2-inch pieces of rhubarb
1/2 lemon, squeezed
2 tablespoons butter, diced
piecrust for a two crust pie (double that given for banana cream pie in earlier post, using butter for fat)

Preheat oven to 375F

1.  Whip eggs and add to other ingredients in a bowl (except that for piecrust and diced butter).
2.  Pour mixture into piecrust in pan.  Top with butter and and second rolled piecrust.
3.  Flute piecrust edges together and make a pattern of slashes in top crust.
4.  Bake for about one hour or until top crust is golden brown.
Serve warm or cold with vanilla ice cream.
© Judy Labi 2013