Dave's Tuna Salad Sammich Extraordinaire

Materials:

Filling

• 1 6 oz. can tuna
• 1 Tbsp. parsley
• 1/4 c. celery
• 1/2 c. mayonaise
• 1/2 tsp lemon juice
• 1/4 c. diced onion
• 1/4 tsp. garlic powder
• 1/8 tsp. salt
• 1/8 tsp. pepper

Toppings

• pickles
• lettuce
• tomatoes

• & Good Hearty Bread!

Methods:

1. Mix filling
2. Stack your sammich (I think you've got this one)
3. Yum.

Beet Orange Fennel & Goat Cheese Salad

Materials:

• 4-6 large beets, roasted* & chopped into small pieces
• 2 oranges, chopped into small pieces
• 4.5 oz. goat cheese (small package)
• 1 bulb fennel, cored** & sliced thin (mandolin!) & roughly chopped
• 1 shallot, minced
• 1/3 c. olive oil
• 2 Tbsp. sherry or rice vinegar
• juice of 1/2 a lemon

* roast beets ahead of time when grilling, or roast in oven, cool, then peel.

** remove tough inner core either before or after using mandolin

Methods:

1. Mix beets, oranges, crumbled goat cheese and fennel.
2. In a separate bowl, combine shallot, olive oil, vinegar and lemon juice.
3. Pour in just enough shallot vinaigrette until combined, to taste.
4. Chill before serving.

Roasted Rhubarb Sauce (Great over ice cream)

Materials:

• 2 c. thinly sliced rhubarb (the red bit)
• 1/4. c. sugar
• 1 Tbsp. butter
• 1/4 c. water (or more if needed)

Methods:

1. Melt butter in a saucepan over medium heat.
2. Add rhubarb and sugar
3. Stew uncovered, stirring frequently, under rhubarb has lost all of its structure.
4. Stir in enough water to thin to sauce-like consistency.
5. Stew a few more minutes.
6. Serve over vanilla ice cream (or even better, strawberry orange cinnamon frozen yoghurt)

Cinnamon Orange Strawberry Frozen Yoghurt (Tastes like a warm summer night)

Materials:

• 3 c. strawberry-flavored greek yogurt (Chobani works well)
• 1/2 c. sugar
• 1 tsp. cinnamon
• zest of one orange
• 1 tsp. vanilla
• 1 c. strawberries, chopped finely

Methods:

1. Mix all ingredients.
2. Cool in refrigerator for ~30 min.
3. Freeze in ice cream maker according to maker instructions (typically 25 min).
4. Amazing served with rhubarb sauce.

Notes:

Brought to Dara & Brian's wonderful barbeque June 20 2010.

Salmon Burgers with Lemon Aioli

Materials:

Salmon cakes

• 2 c. cooked salmon (canned or fresh cooked salmon)
• 1/2 c. dry bread crumbs
• 2-3 green onions, finely chopped
• 1 celery rub, finely chopped
• 1/4 cup mayonnaise
• 1/4 tsp. cayenne pepper (or to taste)
• 1 tsp. fresh dill
• 2. tsp. fresh thyme
• 1 tsp. Worcestershire sauce
• 1 egg, slightly beaten
• salt or seasoning salt (to taste)
• fresh ground pepper (to taste)
• 4 Tbsp. butter
• 2 Tbsp. oil

Lemon Aioli

• 1/2 c. mayonaise
• 2 Tbsp. whipping cream, unwhipped
• 1 lemon, juice and zest of
• 1 Tbsp. prepared horseradish
• 1-2 minced fresh garlic cloves (or to taste)
• 1/2-1 tsp. dried thyme

To serve

• Buns
• Lettuce (boston is great)
• Tomatoes

Methods

1. In a bowl, combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combined.
2. Season with salt and pepper to taste.
3. Shape into cakes.
4. Melt the butter with the oil in a heavy skillet.
5. Brown salmon cakes on both sides (about 5 minutes per side).
6. To make aioli, mix all ingredients together and adjust to taste.
7. Serve salmon cakes on bulkie rolls, with leon aioli and lettuce and tomato.
8. Delicious!