Smoked Salmon and White Bean Salad

Smoked Salmon and White Bean Salad

Ingredients

1 c. Smoked Salmon, cut into bite-sized pieces (about 4 oz.)

1 15 oz. can White Beans, rinsed and drained

¼ c. Red Onion, diced

½ c. Radishes, sliced

1 Tbsp. Fresh Dill, minced

1 clove Garlic, minced

2 Tbsp. Lemon Juice

2 Tbsp. Olive Oil

Salt and Pepper to taste

Instructions

In a large bowl, mix together all of the ingredients. Give this delicious salad at least one hour to absorb all the flavors.

Serve this dish on a bed of salad greens with wedges of hard-boiled egg and crusty bread on the side. Substitute fresh asparagus for the radishes in season, or make a vegetarian version with cooked new potatoes replacing the salmon.

Spanish Tortilla

Spanish Tortilla

A note from Sylvie:

Traditionally Spanish Tortillas simply use potatoes, onions and eggs to prepare. It is also tradition to flip it directly into the skillet, which seems like a fun but crepe-flipping nearly impossible task. This is my version, adding some milk and Manchego cheese gives it a Frittata like texture, and baking it makes it a bit easier to cook it through.

Ingredients

3 Tbsp. Olive Oil

2 Lbs. Organic Yukon Gold Potatoes, peeled and sliced 1/8 inch thick

2 tsp. Salt

1 tsp. Smoked Paprika

1 Organic Yellow Onion, halved and thinly sliced

1 medium Red Bell Pepper, seeded and thinly sliced

8 large Eggs

3 Tbsp. Whole Milk

1-2 c. Manchego Cheese , grated

Instructions

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch large iron skillet (one that is oven proof) over medium-high heat.

Add the potatoes and 1 teaspoon of the salt and paprika, and cook until the edges of the potatoes are transparent, 5 to 7 minutes, stirring occasionally.

Stir in the onions and red pepper and cook for 4-5 minutes, stirring often. Reduce the heat to medium and cook until the potatoes are tender and slightly browned, 6 to 8 minutes, stirring occasionally.

Whisk the eggs with the milk, the grated cheese, and the remaining teaspoon of salt in a medium bowl until combined. Pour over the potatoes. Cook until the eggs start to set, 1 to 2 minutes.

Place skillet in the oven and bake for 20 minutes. Take tortilla out of the oven and set aside for 5 minutes, to let it cool. 

Pressure Cooker Hummus

Pressure Cooker Hummus

There are many variations on making hummus, but using a new generation pressure cooker is the fastest way to cook chickpeas and is healthier, more environmentally friendly and cheaper than buying canned chickpeas.

Ingredients

3/4 c. Dried Chickpeas

½ c. Extra Virgin Olive Oil

1/3 c. Tahini

1/3 c. Water      

4 Tbsp. Lemon Juice

2 Garlic Cloves, minced

½ tsp. Cumin

Salt to taste

Instructions

Soak chickpeas in water for at least four hours.

After soaking, dispose of the soaking water and rinse chickpeas.  Place the soaked chickpeas in the pressure cooker with 3 1/2 cups of water.  Lock the lid in place and bring to pressure, then lower heat and cook for about 10-15 minutes. 

Allow the pressure to drop using the natural release method, by removing the pressure cooker from hot burner and let the pressure drop and cool down naturally. This method can take from 10 to 15 minutes. After all the pressure has been released and the yellow pressure indicator has dropped, slide the lock down towards the end of the handle. Hold the pot handle with your left hand and side the lid handle to the right with your right hand.

In a blender or food processor, mix cooked chickpeas and other ingredients.  Blend until creamy.

Sylvie’s Camembert Cheese Purses

Aumonieres au camembert de Sylvie

Sylvie’s Camembert Cheese Purses

Preparation: 10 min.

Cooking time: about 20 minutes

Makes 30 small purses

1 package Frozen Puff Pastry 14-oz, thawed and cut into squares, 2X2 inches

1 c. Chives, minced

1 small Camembert Cheese 8oz, cut into 1 inch cubes

1 Pear cut into ½ inch cubes

8 tsp Pine Nuts

Lightly grease a mini muffin baking pan. Place a small square of puff pastry dough in each mini muffin slot. Sprinkle a few chives, one piece of camembert, pears, a few pine nuts and seal the top, shaping the dough to make it look like a small purse. Bake at 375 degrees F for about 20 minutes or until golden brown.

Bon appétit!

Sylvie’s Tartines with Caramelized Onions, Emmentaler and Capers

A note from Sylvie:

Tartines are very popular in France at the moment. Think of them as small individual pizza and just let your imagination create endless possibilities with toppings. Here is my version using my favorite local onions.

1 Tbsp Olive Oil

3 Yellow Onions, chopped, I used Kings Crown Organic and local

1 Sweet Candy Onion, chopped, I used Rice Family Farms Organic and local

Salt and Pepper to taste

A pinch of Nutmeg

4 Slice from a loaf of sandwich bread, I used Zeppole’s Scallion, Cheddar Sandwich Loaf

1 ½ cups Emmentaler Cheese (Swiss Cheese), grated—reserve 2 Tbsp to top the tartines

2 Tbsp Capers, strained

Preheat the oven to 375 degrees.

Heat the oil in a large frying pan. Add the onion and cook on medium heat for 15-20 minutes, or until the onions start to brown an caramelize. Season with salt, pepper and nutmeg. Place the slice of bread on a baking sheet. Put a small amount of cheese on each bread slice. Top with the caramelized onions, spread with the back of a spoon to create an even coat. Sprinkle the capers and top with the remaining cheese.Bake for 5-7 minutes, or until the cheese has melted and starts to bubble.

Serve immediately. These tartines are perfect served as an appetizer or with a green salad. Makes 4.

Gougeres (Cheese Puffs)

A note from Sylvie:

This is the ultimate traditional appetizer from the heart of Burgundy. It can be served with any apéritif. I like to use fresh herbs such as chives, parsley, thyme or basil and add them to the dough right after the eggs have been incorporated. You may make gourgeres as much as a month ahead of time and freeze them. To reheat, bake for 10-15 minutes in a 325 degree oven.

¾ cup Flour

½ tsp Salt

A pinch of Cayenne Pepper

A pinch of Nutmeg

¾ cup Water

6 Tbsp Butter, cut into pieces

3 Eggs

3 oz Swiss Cheese, grated

Preheat the oven to 400 degrees F.

Lightly grease a baking sheet or line it with parchment paper. Sift the flour, salt, cayenne pepper and the nutmeg together.

In a medium size saucepan, bring the water and butter to a boil. Remove from the heat and add the dry ingredients all at the same time. Beat with a wooden spoon for about one minute, until the mixture is well blended and starts to pull away from the sides of the saucepan.Cook for 2 minutes over low heat, beating constantly, then remove the pan from the heat.

Add one egg at the time and stir well to blend until the dough is smooth and slightly shiny. The dough should pull away and fall slowly when dropped from a spoon. Add the cheese, stir to mix well.

Spoon dough into a pastry bag and pipe onto the prepared baking sheet in 1- to 1¼-inch rounds, spacing 1 inch apart.

Bake 25-30 minutes until golden brown. Cool slightly on a wire rack and serve warm.

Pear Custard Stuffed Artichoke Bottoms

Foodie Tuesday Special!

Serves 4 to 8

4-8 oz Mascarpone Cheese

1 Egg Yolk

1 Tbsp Heavy Cream

1 tbsp fresh Lemon Juice

1/2 tsp fresh Garlic, minced

¼ tsp Cayenne Pepper

Salt and freshly Ground Pepper to taste

1 Pear, ripe but firm

7 to 8 Artichoke Bottoms, Freezer Aisle

In a medium bowl, mix together the mascarpone, the egg yolk, the cream, garlic, cayenne pepper, salt and pepper to taste. Peel and core the pear. Minced the pear in very small pieces. Add to the mixture. Cut the bottom of the artichokes, to insure that they are stable. On a lightly greased baking sheet, arrange the artichoke bottoms. Pour a small amount of the cream mixture in each of them. Broil on the bottom rack for about 10 minutes, or until custard becomes golden brown. Serve immediately.

Note from the chef:

These may be served as a simple appetizer or as a usual topping for a green salad. I also like to add small, thin slices of bacon or prosciutto.

Sylvie's Marinated Olives

Antipasto plates are the easiest snack to quickly put together for an improvised appetizer. In the summer months, I like to always have a few olives at hand in the refrigerator. Just add a few cheese varieties, some good bread and voila for a delicious appetizer. These marinated olives can be kept in the refrigerator for up to 3 weeks. You may add some freshly minced garlic a couple of hours before serving, keep in mind that this will shorten their storage time to one week.

4 Tbsp Capers
1 Tbsp Red Jalapeño, seeded and chopped (you may use any of your favorite hot peppers)
3 Tbsp Dried Rosemary, roughly crushed
3 Tbsp Fresh Basil, roughly chopped
2 Tbsp Fresh Oregano, roughly chopped
2 tsp Lemon juice
1 ½ cups Extra Virgin Olive Oil
1 cup Red Wine vinegar
3 cups Black and Green Olives, pit in-I used Minasso Picholine green and oil cured black olives (Aisle 11)
Salt and Pepper to taste

In a large bowl, put the capers, red jalapeño, rosemary, basil, oregano, lemon juice, olive oil, vinegar, salt and pepper. Whisk ingredients together until well combined. Add the olives and stir well to evenly coat the olives. Adjust the seasoning with salt and pepper to taste. Place mixture in the refrigerator for at least three hours, turning regularly to coat the olives with the sauce. Serve with toasted bread, roasted nuts and cheeses.

Panzanella

Gluten Free Foodie Tuesday Special!
Panzanella: Toasted Bread Salad with Local Cucumbers and Tomatoes

I love this salad! It is really easy to substitute a few ingredients to make this dish Gluten Free. I used Teddy's GF French Bread, it is delicious and locally made! I also sometimes like to use the onion raw instead of roasted. To see the video of the preparation go to our Boise Coop You Tube Channel.

1 small Candy Onion, sliced into ½-inch wedges---I used Rice Family Farms
2-3 Tbsp Olive Oil
1 tsp Balsamic Vinegar
1 tsp Water
Salt and Pepper to taste
1 Loaf of Bread, best is a French Baguette or a Ciabatta
¼ cup Black Olive Tapenade
1 pint Cherry Tomatoes, cut in quarters---I used Rice Family Farms Sungold
½ Cucumber, seeded and cut into small dice
1 Tbsp Olive Oil
Salt and pepper to taste
2 tsp Basil Leaves, torn into small pieces

Heat the oven to 350 degrees. Grease a baking sheet. Toss the onion wedges with enough olive oil to coat them lightly and put them on the baking sheet. Drizzle balsamic vinegar and water. Season with salt and pepper and roast for 30 minutes, or until nicely browned and tender. Set aside to cool.

Meanwhile, trim the ends of the bread. Trim as much of the crust as possible and cut into ½-inch cubes. Toss the bread with enough olive oil and tapenade to coat and put on a baking sheet. Bake in a 350 degree oven for 10-15 minutes, or until the bread is crispy and lightly brown. Toss the tomatoes and cucumbers with 1 Tbsp olive oil, and a good pinch salt and pepper. Add the onions and toss. Right before serving, add the bread and basil leaves.

--By Sylvie Ryan, Boise Co-op Culinary Educator

Canton's Pomegranate Salsa

The boise co-op deli's cranberry salsa is unrivaled, but with pomegranates in season, this is a nice alternative and so fast and easy to make.

Ingredients:

The seeds from 1 large pomegranate or 2 medium (add more for a sweeter salsa)
1 large red onion chopped
1/2 c chopped cilantro
1/4 c rice vinegar
salt to taste
1 or 2 habenero, serrano or jalapena peppers (adjust to taste-2 makes a hot batch)

Mix all ingredients in a bowl, cover, let sit in the fridge for at least 3 hours.

Bretzels: Soft Pretzels

By Sylvie Ryan, our Culinary Educator

These soft pretzels are my favorite snacks! They remind me so much of my childhood and were always such a special treat. This dough is perfect for about 12 large to medium size pretzels, but as you get better at rolling them they can make as many as 20. You may also shape them into small hoagies, just bake them for an additional 5 minutes. These hoagies make great little sandwiches for party appetizers. They also are a great new and unique way to serve hot dogs. Give it a try, I guarantee you will love them!


Makes 12

4 Tbsp Active Dry Yeast

1 tsp Sugar

1 ¼ warm Water (110 degrees)

5 cups Flour

½ cup Sugar

1 ½ tsp Salt

2 Tbsp Butter

½ cup Baking Soda

4 cups Hot Water

1 Egg beaten, mixed with a splash of water for brushing

¼ Kosher Salt, for topping


In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10-15 minutes.

In a large bowl, mix together flour, ½ cup sugar, and salt. Make a well in the center; add the butter and yeast mixture. Mix and form a dough. If the mixture is too dry add water, a tablespoon at a time.. Knead the dough until smooth, it will take about 5-8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat the dough with oil. Cover with plastic wrap and let rise in a warm place until double in size, about 1 hour.

Preheat oven to 450 degrees. In large bowl, dissolve baking soda in hot water.

When risen turn dough onto a lightly floured surface and divide into 12 equal balls. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Brush with egg wash and sprinkle with kosher salt.

Bake in preheated oven for 8 minutes or until golden brown.


***I like to top the pretzels with grated Swiss cheese 5 minutes before the baking is done.***

Serve with your favorite mustard.

Fried Sunchoke Chips with Rosemary Salt

Ingredients:

2 lbs. Unpeeled Sunchokes (also called Jerusalem Artichokes) *scrubbed

Organic Canola Oil (for frying)

1 Tbsp Celtic sea salt

1½ teaspoons minced fresh Rosemary


Fill large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), immediately dropping into bowl of water to prevent browning. Rinse and drain 3 x. Pat very dry with paper towels. Piour enough oil into large deep skillet to reach depth of ½ inch. Heat oil to 375 degrees. Mix 1 tablespoon salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together. Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt. Chips can be made 2 hours ahead. Let stand at room temp.



Sunchoke Dip

Ingredients:

3 Tbsp lemon juice

1-1/2 lbs Jerusalem artichokes

Salt

1 to 2 tbsps minced fresh jalapeño chilies

Blue or red corn chips (or a combination)

3 Tbsp olive oil

2 cloves garlic, peeled


Preparation: Peel Jerusalem artichokes & rinse. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add Jerusalem artichokes & cook this until tender when pierced, about 12 mins. Drain. Step #5 In a mixer or food processor/blender, garlic, whirl Jerusalem artichokes, lemon juice, and  oil until smoothly puréed; scrape container sides as needed. Add chilies & salt to taste. Scrape into a bowl. Enjoy with Sunchoke Chips!!

Mediterranean Bruschetta Topping

From Co-op Member Elizabeth Dickey

Thank you, Elizabeth!

Ingredient amounts should be viewed as guidelines that may be varied according to taste.  Chopped Italian parsley and /or hot pepper flakes may be added.

14.5 oz jar  Artichoke Hearts in water, drained

½ cup  Brine cured olives, pitted – I used Kalamata

1 clove  Garlic, minced

1/3 cup  Fresh basil leaves, torn

1/3 cup  Extra Virgin Olive Oil

¼ cup   Balsamic Vinegar

2 - 14.5 cans Diced Tomatoes, drained  (I used 1 can Muir Glen Organic Diced Tomatoes with Basil and Garlic, plus 1 can Muir Glen Organic Fire-Roasted Diced Tomatoes)

¼ cup  Capers, drained


Combine first six ingredients (Artichokes through Balsamic Vinegar) in a food processor.  Pulse until it becomes a coarse puree.

Transfer ingredients into a non-metallic bowl.  Stir in diced tomatoes and capers.

Ready to eat right away, or may be allowed to sit to allow the flavors to meld.

Artichoke and Clam Dip

2 cans (3.5 oz)  Geomar Pacific Clams, drained

1 can (14 oz.)  Artichoke Hearts, drained

½ cup Mayonnaise

½ cup Cream Cheese

½ cup grated Parmesan Cheese + extra for topping

¼ teaspoon Cayenne Pepper

1 small can of Diced Green Chilis

Salt and Pepper to taste

Preheat oven to 375 F.  Place artichoke hearts and clams in blender or food processor and process until almost smooth or desired consistency.  Place all ingredients together in a bowl and blend well by hand.  Place mixture into ovenproof dish.  Sprinkle extra parmesan cheese on top and place in preheated oven for 10 to 15 minutes until browned and bubbly.  Serve with pita chips and cucumber rounds.  Enjoy!

This recipe has been brought to you by the Boise Co-op Promotional Team!!

Black Garbanzo Tabouli

1 cup fine grain Bulgur

¼ cup fresh lemon juice

1 pint cherry tomatoes halved and drained

½ cup of thinly sliced green onion

2 pinches of cumin

Salt and fresh ground pepper to taste

1/3 cup extra virgin olive oil

1 bunch finely chopped flat-leaf parsley

10-15 mint leaves chopped

½ cup black garbanzo beans

1. Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.

2. In a bowl, combine the black garbanzos, tomatoes, green onion, cumin, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur, parsley, and mint and mix well. Refrigerate, stirring occasionally.

3. Taste and correct the flavors with lemon juice, salt, and pepper.

 

Raine's Nachos with Chorizo, Refried Beans, and Raw Cheese

By one of the Boise Co-op's favorite members, Raine Saunders, who generously offered to let us re-post it from her awesome website Agriculture Society. Please check it out: It's a goldmine of great info. 

Sometimes I wonder if I’ll ever stop trying to top myself with the most irresistible healthy fast-food. I haven’t really eaten fast food in years, but I used to eat it a lot when I was a young adult.

I couldn’t help myself…I’d been craving chorizo all day and when I got to the store tonight, I was on a mission to find some good, local fare. I scored a nice package of it from the butcher counter and kept thinking of the frozen lamb and chicken I had at home, which was going to have to wait for another night since it wouldn’t be thawed out in time for dinner (I was thinking Paella).

But I had to do something amazing with that chorizo. So I went home and looked around on the Internet for inspiration. I thought about frying it up with some butter and garlic and some onions and bell peppers, maybe some home-made red sauce. That sounded good…but that wasn’t quite what I craved. Then I found this great recipe by Emeril for chorizo nachos. Oh my gosh, yes…that was it!

These were amazing and they disappeared fast…here’s our version of this recipe…it was SO worth it!

Ingredients:

• 3 Chorizos, pan fried in garlic and cumin
• 2-3 cloves of Garlic
• Sprouted Corn Tortillas, cut into fourths and fried in coconut oil or tallow (we used about 10)
• 1-2 cups of soaked and cooked Beans of your choice, then refried in 2-3 tablespoons of bacon drippings, Salt to taste
• 2 cups of Monterey Jack Cheese (we used raw cheese)
• Sliced yellow or white Onion
• Sour Cream
• Salsa (we used local salsa), or fresh Tomatoes or homemade Pico de Gallo (those weren’t in season for us)
• Salt
• Cumin
• Chili Powder
• Butter

For recipes like this, I don’t really measure, I just add spices and seasonings until I like the way it tastes. This made just enough for two adults and one child.

  

Directions:

1. Preheat oven to 350 degrees.

2. In a large pan or skillet, heat some butter and add minced garlic to sautee. Cook the chorizo with garlic and add cumin, stirring and turning periodically, over medium-high heat until the sausage is browned and the fat is rendered.

3. While chorizo is cooking, in another pan melt coconut oil on medium heat. Place the quartered tortillas in the pan and allow them to fry about 1 minute on each side, turning with tongs. Take out of the pan with tongs and place on a plate with a paper towel to soak up the extra oil. Set chips aside when done frying.

 4. Heat beans up in a pan on medium-low heat and add bacon drippings (we store ours in the refrigerator, so they are hardened). Allow them to melt a bit by stirring them. Add chili powder and a bit of cumin into the beans (I just added to taste).

5. When the drippings have melted into the beans, mash them into the beans and mix them thoroughly. Add a bit of water if beans are thickening, as you will want to be able to pour them easily on the nachos when they are ready to go in the oven. Turn down to low heat.

6. Grate the cheese and slice up the onions and set aside.

7. Remove chorizo from pan when cooked through and drain on paper towels. Cut chorizo into small bits to top on nachos.

8. Get an oven plate or large oven-safe dish and place chips on the bottom. Add layers of beans, chorizo, and cheese. You can also alternate layers of chips, beans, chips, chorizo, cheese. I think they cook better with the main ingredients on top. Add sliced onions after cheese. Place in oven and heat until cheese melts – approximately 10 minutes.

9. Serve and enjoy!

Divit's Tapanade Party

Divit Cardoza, Manager of the Co-op Wine Shop, is a multi-faceted, Renaissance kind of guy. When he's not making fabulous art or extolling the virtues of the grape, he's probably in the kitchen whipping up something ridiculously tasty. Divit co-taught our Cocktails and Tapandes Class during the holidays, and was kind enough to let us reprint a few of his super-quick and easy creations.

White Bean Tapenade
2-3 Garlic Cloves, minced
1 Small Carrot, diced fine
1 Tbsp Olive Oil
1 tsp Fresh Thyme
1 can White Beans, drained
2 Tbsp White Wine
Salt & Pepper to taste
Optional: Bacon, Pancetta or Proscutto

Sautee garlic and carrots in olive oil. Add thyme, beans and white wine, simmer. Mash lightly with a
fork or potato masher.
 
 
Red Pepper Tapenade
1 Clove Garlic
¼ c Blanched Almonds
3 Whole Roasted, Peeled Red Peppers
2-3 Tbsp Fresh Basil
Salt and Cayenne Pepper to taste

Pulse ingredients in order in a small food processor.


Green Olive Tapenade
1 Garlic Clove
1¼ c Anchovy-Stuffed Green Olives
1 Tbsp Olive Oil
2 oz Fresh Chevre
1 tsp Minced Fresh Oregano
Salt and Black Pepper to taste

Pulse all ingredients in small food processor.


Ahi Tuna Tapenade
4-6 oz Sashimi Grade Tuna
2 Tbsp Crème Fraiche
Wasabi to taste
Sushi Ginger
Smoky Sesame Oil or Black Sesame Seeds for garnish

Dice tuna fine. Mix wasabi and crème fraiche to taste. Either mix ginger in with tuna or use as a garnish. Combine seasoned crème fraiche with tuna just enough to hold together.

Goat Cheese Mousse Verrine

"Verrine de Mousse au Chèvre"

3 Pears
1 tsp Butter
2 tsp Sugar
1 (17 oz) container plain Greek-style Yogurt
1 (5.3 oz) package Fresh Soft Goat Cheese (I used Chevre)
2 cups Aged Goat Cheese (I used Cypress Grove’s Midnight Moon)
1 Bag (or 0.33 lb bulk ) Salad Mesclun Mix
8 Cherry Tomatoes
2 cups Chives (slice them with scissors— it’s easier)
1 cup Chopped Arugula
3 cups Parmesan, grated (to make 12 tuiles)
Olive oil
Balsamic vinegar
Salt and Pepper

A sheet of Parchment Paper to line a baking sheet
   
In a saucepan, cook the cubed pears with the butter and sugar on the stove top until they have softened and slightly caramelized.

Prepare the Parmesan Tuiles:
Grate the Parmesan. With a spoon, create small mounts of cheese on the parchment paper you prepared ahead of time. Cook in the oven under the broiler (leave some distance between the baking sheet and broiler to avoid burning). Once the Parmesan has grilled to a golden color, remove from the oven and place each tuile on a rolling pin, to give them a curved shape. This step has to be done while the tuiles are still soft, otherwise they will break. Set aside to cool.

Season the salad mix with a simple vinaigrette made of olive oil, balsamic vinegar, salt and pepper.

Mix together the fresh goat cheese and the yogurt. Add the aged goat cheese and salt, pepper and sliced chives to taste.

To dress the verrines, layer starting with the pear compote, the chopped arugula, the goat cheese and yogurt mixture. Top with the salad mix, and the cherry tomato cut in half. Place the tuiles on top. Serve with you favorite toasted bread. You may also serve tapenade, or simply olives on the side.

Foodie Tuesday Special--Sylvie's Elegant Figs with Prosciutto

I created this dish because I love the flavor, texture and subtle sweetness of fresh figs, and it is so easy to make! Dried figs work well too, but nothing compares to the prime freshness of this sexy fruit! I wrapped the figs in prosciutto, but you can easily discard the meat and make this appetizer a delicious vegetarian treat.

Serves 6-8

• 12 fresh Figs
• 5 oz. Chêvre Frais (This is a milder version of goat cheese, much softer and easier to spread)
• 12 slices Prosciutto
• Olive Oil (for this recipe I used the delicious French Mas du Gourgonnier)
• Fig-Infused Balsamic Vinegar (this one is Lucini)
• Toothpicks (Standard size works, but you can also use larger ones depending on the size of the fruit)
• Salt and Freshly Ground Pepper

Cut a small incision on the side of each fig. With a small teaspoon, scoop out enough pulp to create room for the cheese. Reserve the fig pulp.

Mix the cheese and fig pulp in a bowl. Add a pinch of salt and freshly ground pepper to taste.
Scoop the cheese mixture into the figs. Wrap the figs with a slice of prosciutto and use the toothpick to keep it together. It will look like a little purse. Place the wrapped figs on an ungreased baking sheet.

Bake at 400 degrees for about 20 minutes or until the prosciutto is a bit crispy.

To dress it, I like to first create a bed of organic lettuce mix and put the pretty fig purse on top of it. Drizzle on some olive oil and balsamic vinegar, add a little more pepper and VOILA!

-Sylvie Ryan, Boise Co-op Culinary Educator

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