GRILLED TURKEY STEAK WITH MUSTARD 1 slice turkey breast, aprox. 6-8 oz, boneless, lightly pounded salt to taste 1 tblsp dijon mustard pepper to taste fresh herbs, for garnish Salt and pepper turkey steak right before grilling. Spread mustard on one side only. Put turkey steak on grill, mustard side up. Cook for approximately 2-3 minutes. Turn steak 1/4 turn clockwise (to create a cross-grillmark). Let grill for another 2 minutes. Turn over to grill side with mustard. Cook until done. Some of the mustard will stick to the grill, but don't worry, there is enough flavor already on it. Garnish and serve.	CUCUMBER SALAD 2 cucumbers, peeled, thinly sliced fresh ground black pepper salt fresh dill, chopped vinegar 1 tblsp onion, minced (optional) Layer the cucumbers in a bowl, sprinkling each layer with salt. Let sit for 30 minutes and drain well. Mix the drained cucumbers with a little vinegar, pepper and dill to taste. Add more salt, if necessary and the onion if desired.
WHITE BEAN SALAD WITH TUNA 1 cup dried Great Northern Beans 2-3 tblsp olive or vegetable oil 1/2 cup minced red onion lettuce leaves 1 7 oz can tuna 1 pint cherry tomatoes, stemmed fresh ground black pepper black olives 1 tblsp red wine vinegar Pick the beans over and soak them overnight in water to cover by 2 inches. Cook until tender in water without salt. Drain and cool. In large salad bowl, mix the beans with the onion. Drain and break up the tuna and add it to the beans. Season the salad with salt and pepper to taste. Mix in the vinegar and oil. Serve the salad mounded on a bed of lettuce leaves, surrounded by cherry tomatoes and black olives for garnish.	COLD POACHED SALMON 4 cups court bouillon 2 celery stalks 4 cups water 1 lemon 2 bay leaves salt 1 onion pepper 1 carrot 8 pieces 8 oz salmon, boneless fillets Bring water with all ingredients except salmon to a boil. Simmer for 20 minutes or so and then remove the vegetables and poach the salmon for 10 minutes or until done.
LEMON ROASTED CHICKEN 1 whole chicken, 2 1/2-3 lbs washed inside and out 2 lemons, pricked with a fork, to release flavor while cooking 2 tblsp olive oil salt pepper rosemary This is a very old Italian recipe. I assume the flavor and the juice of the lemons will tenderize this bird. Put lemons inside the chicken and tie up the 2 legs so the lemons will not fall out while roasting chicken. Rub the olive oil on the skin of the chicken, then sprinkle with salt, pepper and rosemary. Preheat oven to 375 degrees. Bake the chicken in a roasting pan for 1-1 1/2 hours or until done. Delicious!	BEAN SALSA 2 cups white beans, cooked balsamic vinegar 2 cups black beans, cooked cilantro 2 cups corn, grilled red pepper salt scallions pepper Combine all ingredients in a large bowl, mix, let sit and serve. Serves 8.
CAESAR SALAD 5 egg yolks 10 anchovies 1/4 cup garlic, chopped 1/2 cup lime juice 1 cup Parmesan cheese 2 tbsp. cracked pepper 1/2 cup dijon mustard 3 cups oil 1 cup olive oil salt In a large bowl add egg yolks, mustard and lime juice. Add, with a wire whisk, the oils and salt. If dressing looks like it curdles a little, add a small amount of water. Then add all other ingredients and serve with Romaine Lettuce. This dressing will hold up for one week.	DILL POTATO SALAD 6-8 cooked potatoes, peeled and sliced 1/4 cup vegetable oil 1/2 cup chopped onion pinch of salt 1/4 cup red wine vinegar pinch of black pepper 1/2 cup warm chicken stock 1/2 cup chopped dill Slice cooked and peeled potatoes (some thin and some thick for a nice consistency). Add salt, pepper, onion, parsley, dill, oil and vinegar to taste. Then add hot chicken stock and combine so it's not too wet or dry. Serve.