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mufullettaThese tea sandwiches are spicy and make a great addition to a summer tea. They are based on the New Orleans favorite Muffuletta, a garlicky olive salad. You can also add thinly sliced meats to the cheese if you wish.

Ingredients:

  • 1 pkg. steak buns (6) (with sesame seeds if possible)
  • Olive Salad - Recipe Below
  • 12 slices Havarti Cheese, sliced paper thin
  • Herb Butter - Recipe Below

Olive Salad

  • 1/3 cup green olives, pitted, minced
  • 1/3 cup kalamata olives, pitted, minced
  • 2 garlic cloves, finely minced
  • 1/4 cup parsley, finely minced
  • ½ tsp. oregano, finely minced
  • 1/4 tsp. pepper
  • 1/4 cup olive oil
  • 2 drops green pepper sauce

Preparation:
Mix all ingredients together.


Herb Butter

  • 1/4 cup butter, softened
  • 1 tsp. garlic, minced finely
  • 1 tbsp. roasted red bell pepper, minced
  • 2 tsp. parsley, minced
  • 1/4 tsp. lemon juice
  • 3/4 tsp. Dijon mustard, coarse stone ground
  • 1/4 tsp. each, marjoram, chives, oregano, tarragon (or any combination of fresh herbs), finely minced

Preparation:
Mix all ingredients into the softened butter.

Slice buns, if they aren’t pre-sliced. Butter inner side of each bun. Spoon 1 tsp. of Olive Salad on the bottom halves of the buns. Top with 2 slices of cheese each and the buttered bun tops. Slice into quarters. Let the Muffuletta sit for at least an hour and then serve.


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SconesNo tea table should ever be without scones. If you haven’t had one before, think of them as delicate, sweet biscuits. There are also lots of variations for making Devonshire Cream. This one is super easy.

SCONES

Ingredients:

  • 2 cups flour
  • 1 tbsp sugar
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 1/3 cup butter
  • 1 egg, beaten
  • ½ to 3/4 cup milk


Heat oven to 425 degrees. In a large bowl, mix together flour, sugar, baking powder, and salt. Grate the butter into the flour mixture and combine until it is the consistency of coarse corn meal. Add egg and ½ cup milk. Stir until a dough forms. If it is too dry, add more milk, a tablespoon at a time.  Turn onto a floured board and knead 10 times. Roll out ½ inch thick and cut with a 2-inch cookie cutter. Put the scones on a greased baking sheet and brush with milk.  Bake 12-14 minutes.


DEVONSHIRE CREAM:

Ingredients:

  • 3 oz. cream cheese, softened
  • 1 tbsp. sugar
  • 1/8 tsp. salt
  • 1 cup whipping cream

Preparation:
Cream sugar, cream cheese, and salt. Stir in whipping cream. Beat with an electric mixture until stiff. Refrigerate before using.


Raspberry Tea
Raspberries are great in almost anything. When you combine them with iced tea, you have a winning combination.

Ingredients:

  • 4 cups boiling water
  • 6 tea bags
  • ice and cold water to fill a half-gallon pitcher
  • one-half cup of frozen or fresh raspberries
  • sprig of mint (optional)

Preparation:
Boil the water and add 6 tea bags. Allow to steep for 10 minutes. Add raspberries and let the flavor develop for another 10 minutes. Strain and pour into a half-gallon pitcher. Add ice cubes and enough water to fill the container. Garnish with mint leaves.


LemonadeIt doesn’t get much simpler than lemonade. It’s refreshing, delicous, and works nicely in any season - particularly summer. While there are many variations, here is a recipe for the perfect, basic lemonade:

Ingredients:

  • 4 lemons, squeezed
  • 1 cup sugar
  • Enough cold water to fill a half-gallon pitcher


Preparation: Squeeze the juice from 4 lemons and pour into a half-gallon pitcher. Add sugar and cold water, leaving room for ice. Stir vigorously to dissolve the sugar. Add ice, and garnish with lemon wedges.


Edible Salad GardenRosalind Creasy’s Edible Salad Garden was the first in the Edible Garden Series that began in 1999. In a little over 100 pages, Creasy lays out everything you need to know about putting in a salad garden by your kitchen door. It’s a handy little book, divided into three sections: The Edible Art of Salad Gardens, The Encyclopedia of Salad Greens, and Favorite Salad Recipes. She also includes two appendices: Planting & Maintenance and Pests & Disease Control.  Through it all are stunning photographs of her own garden, close ups of various salad greens, and pictures of salad at the table.

An organic gardener, Creasy shows you how to raise these succulent greens without chemical fertilizers or pesticides. Since most lettuces and other salad edibles have few pests and are easy to grow, going organic won’t be hard. However, if you are a novice gardener, you might want to get some additional advice from your local country extension office or a gardening friend, since some of Creasy’s instructions assume you know your way around the dirt.

Still, Edible SaladGarden is a great handbook for the home gardener.


Thai Sesamie DressingThis simple Sesame Thai Salad Dressing recipe requires just four simple ingredients. This one is especially good when poured over leaf lettuce, mandarin oranges, cooked asparagus, and slivered almonds:

Sesame Thai Dressing

Ingredients:

  • 1/4 cup white vinegar
  • 1/4 cup sesame oil
  • 1 teaspoon brown sugar
  • 1/4 cup soy sauce
  • 1 tablespoon Hoisan sauce

Put all ingredients into a bowl, add the oil, and whisk together.


Balsamic Vinegar RecipeHere is a recipe for a great-tasting homemade Balsamic Vinegar dressing!

Balsamic Vinegar Dressing

  • 1/3 cup vinegar
  • 1/3 cup oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon marjoram
  • 1 teaspoon salt
  • 1 teaspoon shallot, minced (optional)
  • 1/4 teaspoon pepper

Put all ingredients in a small bowl. Combine by whisking or using an emulsion blender.

TIP: Chef Scott suggests soaking the shallot in vinegar to take the bite out before mincing it.


RosemaryIf you are looking for a quick and easy salad dressing that you can make at home, this Green Herb Dressing should fit the bill:

Green Herb Dressing

Ingredients:

  • 3 tablespoons oil
  • 1 tablespoon vinegar
  • 2 tablespoons lime juice
  • up to 1/3 cup water
  • 1 green onion, minced
  • 1 teaspoon fresh rosemary
  • 1 tablespoon parsley

Put everything into a container and blend with an emulsion blender. Take note that the Rosemary will keep it’s shape when all is said and done.


Italian Tomato Cheese SaladWhile we are in the middle of salad week, don’t think we forgot about all those tasty salads that have nothing to do with lettuce. In fact, here is a recipe for Italian Tomato Cheese Salad - perfect for use an an hors d’oeuvre or first course:

Italian Tomato Cheese Salad

  • 2-3 tomatoes, sliced thinly
  • 6-8 ounces cheese (mozzarella, baby Swiss, or havarti), sliced thinly
  • olive oil
  • salt (optional)
  • 1 teaspoon fresh basil, minced

Slice the cheese to the size of each tomato slice.  Place the tomato and cheese slices in three rows down a plate, alternating tomato and cheese.  Drizzle with a little olive oil, and salt lightly if desired. Sprinkle minced basil over the salad. The dish may be chilled or served at room temperature.


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