Latest Recipes

Fruit Kabobs w/ Pineapple Coconut Dip: Brighten Buffet Table

This tropical-style, healthy recipe is naturally sweetened and flavored with frozen pineapple juice concentrate and coconut cream. It can be served with bagel pieces or crackers, but fruit kabobs are especially colorful. Dip can be made a few days early. Serves 10-20.

Grateful-Table-Fruit-Kabobs-w-DipPineapple Coconut Dip

INGREDIENTS

  • 2-4 TBS. coconut cream (or virgin coconut oil, to taste)
  • 1/4 c. frozen pineapple juice concentrate
  • 8 oz. cream cheese, room temperature
  • Optional: 1/2 c. coconut flakes

PREPARATION

In mixing bowl, add the following and whip until light: > 2-4 TBS. coconut cream (or virgin coconut oil, which will need to be melted first) > 1/4 c. frozen pineapple juice concentrate (or substitute 4 oz. dried, sweetened, chopped pineapple) > 8 oz. cream cheese (room temperature)

Put in a bowl to serve the dip. If desired, top with: > 1/2 c. coconut, toasted until golden in toaster oven

Fruit Kabob

INGREDIENTS

  • 1 whole, fresh pineapple
  • 1-2 pints strawberries
  • 2 large mangoes (or melon or other favorite fruits).
  • 15-20 bamboo skewers

PREPARATION

To arrange the kabobs, one can use the top part of the pineapple to stick the kabobs into. A half a melon (inside scooped out) can also work. Place the pineapple top (or melon) on a platter.

For the kabobs, use: > 15-20 bamboo skewers

Prepare fruits for skewering. A mixture of pineapple, mango, and strawberries are of good texture, and don’t turn brown, but other fruits can also be used. Cut fruits into bite-sized pieces: > Fresh pineapple > 1-2 pints Strawberries > 2 or so mangoes

Make kabobs, serve with the dip, and enjoy!

Italian Dressing Recipe for Awesome Green Salads

At The New Deli, we save time by processing a big batch of the garlic, salt, and herbs; then we freeze portions, which can quickly be mixed into olive oil and vinegar for an easy, fresh batch of the dressing. We love it on a Greek Salad; it’s good on most any other salad too.

The family is always especially happy when I make our home salads with this dressing. They’re spoiled- just plain oil and vinegar doesn’t quite cut it!

Greek Salad w/ Kalamata olives, Feta, Italian DressingThis classic dressing is also good in other green salads- add blue cheese, tomato, grilled chicken strips, and hard-boiled egg, for a “Cobb”. Or keep it simple, using the dressing on Romaine lettuce with crumbled goat cheese and pine nuts, or to dress a vegan salad.

An easy method: The dressing keeps well made as a concentrate; the garlic stays extra fresh. Just mix the first five ingredients into a paste, freezing portions for a later date. The paste mixes easily into oil and vinegar, and a “fresh” batch can be enjoyed.

This recipe stays fresh a month or so in the refrigerator (longer as a frozen concentrate). Makes 1 quart.

INGREDIENTS

  • 2 TBS. fresh-chopped garlic (5-6 cloves)
  • 2 1/2 tsp. dried tarragon
  • 2 1/2 tsp. dried oregano
  • 1 1/2 TBS. dried basil
  • 2 tsp. salt
  • 1 c. red wine vinegar
  • 2 1/2 c. olive oil

PREPARATION

1. Process the following with an immersion blender (or in a food processor): > 2 TBS. fresh-chopped garlic (5-6 cloves) > 2 1/2 tsp. dried tarragon > 2 1/2 tsp. dried oregano > 1 1/2 TBS. dried basil > 2 tsp. salt

2. Measure the following in a quart-size bottle or jar. If using a processor, pour the oil and vinegar back into processed ingredients in a slow, steady stream, with motor running, until blended well. One can also just whisk the mixture slowly into the chopped garlic/herb mixture by hand, or whisk everything together with an immersion blender. Use: > 1 c. red wine vinegar > 2 1/2 c. olive oil

Potato Swiss Soup, Creamy, w/ Swiss & Blue Cheese

This recipe is adapted from an excellent fondue recipe, but as a soup it might get served more. Quite popular at The New Deli! Serves 6-8.

Grateful-Table-Potato-Swiss-Soup-CreamyINGREDIENTS

  • 2-3 lb. potatoes (about 6 med.)
  • 2 c. chopped onion
  • 1 TBS. fresh-chopped garlic
  • 1/3 c. olive oil
  • 1/3 c. flour
  • 1 1/2 tsp. salt
  • 5 oz. (about 1 c. grated) Swiss cheese, room temperature
  • 2 TBS. blue cheese
  • 1/2 c. cream (or substitute milk)
  • 1/2 TBS. Dijon mustard
  • 1 TBS. white vinegar
  • 1/4 tsp. nutmeg (fresh-grated if possible)
  • Fresh, chopped parsley (or other fresh herb) for garnish

PREPARATION

1. In a medium pot, simmer in water just to cover: > Approx. 2 1/2 lb. potatoes, peeled and cubed

2. Meanwhile, in small saucepan, simmer until translucent, stirring some: > 2 c. chopped onion > 1 TBS. fresh-chopped garlic > 1/3 c. olive oil

3. When onions are soft, mix in, stirring until smooth: > 1/3 c. flour > 1 1/2 tsp. salt

4. Slowly add to flour mix, add, mix until smooth: > Hot broth from cooked potatoes

5. Bring mixture to a boil, stirring constantly. Boil 2 minutes.

Add, stirring until melted: > 5 oz. (approx. 1 c. grated) Swiss cheese > 2 TBS. blue cheese

6. Last, add the cheese mixture back into potato pot, along with: > 1/2 c. cream (or substitute milk) > 1/2 TBS. Dijon mustard > 1 TBS. white vinegar > 1/4 tsp. nutmeg (fresh-grated if possible)

7. Serve hot, garnished with a touch of fresh, chopped parsley (or other herb).

Split Pea Soup: Easy Low-fat Vegetarian Style

Leave out the traditional ham hock for this vegan soup. It is low fat but satisfying, even without any added fat. Serves 8.

INGREDIENTSGrateful-Table-Split-Pea-Soup-Vegetarian

  • 7 c. water
  • 1 lb. split green peas
  • 4 c. (1 lb. or so) carrots, peeled and sliced
  • 1 1/2 c. chopped celery
  • 2-3 bay leaves
  • 4 tsp. “Vege-sal” or “Herbemare” (found at health food stores) (or substitute 2 tsp. regular salt)
  • 1 tsp. ground black pepper

PREPARATION

1. In medium pot, bring to a boil: > 7 c. boiling water > 1 lb. split green peas

2. Once it’s been brought up to a boil again, turn heat down, letting split peas simmer while prepping the veggies. Prepare: > 4 c. (1 lb. or so) carrots, peeled and sliced > 1 1/2 c. chopped celery > 2-3 bay leaves

3. Add veggies and bay leaf to the pot; turn heat up, and bring soup to almost to a boil again (10-20 minutes). Then simmer soup an hour or so on low heat, until peas have “dissolved” and carrots are tender. Stir occasionally to keep peas from sticking to bottom of pot.

4. When soup’s almost done, add: > 4 tsp. “Vege-sal” (or substitute 2 tsp. regular salt) > 1 tsp. ground black pepper

5. Soup is ready to serve. Reserve some for a quick meal later on; it keeps several months in the freezer, or a week or so in refrigerator.

Belgian Endive Appetizer: Make Buffet Table Beautiful, Tasty

A light and refreshing, yet elegant appetizer, this makes about 35-40 pieces (one large platter), to serve 20 or so.

Blue Cheese spread on endive leaves, in flower shape

INGREDIENTS

  • 4 oz. cream cheese (half package)
  • 4 oz. Blue Cheese or Gorgonzola
  • 1 c. pecans, chopped
  • 1/4 c. sugar
  • 1 tsp. chili powder
  • 1/4 c. butter
  • Approx. 12 oz. Belgian endive (approx. 5 small endives)
  • Honey (for drizzling on last)
  • 1-2 clusters grapes, for garnishing

PREPARATION

1. Let cheeses sit out to get to room temperature. Add to mixer and beat on high for several minutes until smooth: > 4 oz. cream cheese (half package) > 4 oz. Blue Cheese or Gorgonzola

2. Meanwhile, prepare pecans. In hot skillet, stir until sugar’s melted and nuts are golden, stirring constantly: > 1 c. pecans, chopped > 1/4 c. sugar > 1 tsp. chili powder > 1/4 c. butter

3. Turn the caramelized nuts out onto wax paper, spreading to avoid clumping. Let cool.

4. Prepare the endive. Use: > Approx. 12 oz. endive (about 5 small)

5. Cut the ends off endives and separate leaves. Spread each leaf with the cream cheese/ blue cheese mix, arranging on platter in circular pattern, starting at the outside edge, working inwards. Garnish the leaves with: > The caramelized pecans

6. Warm the honey slightly if it’s too thick; top off the leaves with a light drizzle of: > Honey (preferably in a squeezable bear)

7. The sweetness of the nuts and honey counters the slight bitterness of the endive perfectly. Garnish center of platter with: > 1-2 clusters of red grapes, washed and cut into smaller clumps

Wild Rice Salad: Easy Pilaf, Gluten-free Side Dish

This gluten-free, vegan recipe keeps for days; make extra for meals later in the week. It freezes well too. Carrot adds color, walnuts add crunch. Great for crowds- serve easy pilaf warm or room temperature, no fuss. Serves 10 or more.

Brown Rice Salad w/ Wild Rice, Walnuts, Carrot, Herbs

INGREDIENTS

  • 3 1/2 c. water
  • 1 c. wild rice
  • 3-4 bay leaf
  • 1-2 carrots3 c. water
  • 2 c. brown rice
  • 1 small onion
  • 2 stalks celery
  • Hearty splash of olive oil
  • 2 1/2 tsp. Vege-sal (a salt/herb blend found in health food stores)
  • 1 1/2 c. walnuts (toast if desired)
  • 1/3 c. frozen orange concentrate
  • 1/2 tsp. thyme

PREPARATION

1. Cook the rice ahead of time, even a day earlier. In pot with a lid, bring to boil: > 3 1/2 c. water

2. Add the following the pot, to precook the wild rice: > 1 c. wild rice > 3-4 bay leaf > 1-2 carrots, peeled, left whole to cook until tender

3. Let simmer 1 hr. or so. After pre-cooking, remove carrot, let it cool, then dice. Set aside.

4. Add to wild rice in pot, bringing to boil: > 4 c. water

5. Add rice and, then simmer with a lid on for 15 min. more: > 2 c. brown rice

6. Grill in pan until tender: > 1 small onion, diced > 2 stalks celery, chopped > the pre-cooked, diced carrot > hearty splash of olive oil

7. To the pot of cooked rice, add: > The grilled celery, onion, carrot > 2 1/2 tsp. Vege-sal > 1/2 tsp. thyme > 1 1/2 c. toasted walnuts > 1/3 c. frozen orange concentrate

8. Serve at room temperature, or warm up in over before serving.

Strawberries w/ Chocolate Dip & Orange Dip: Color the Buffet

What can be easier to prepare for the buffet table than wicker baskets lined with lettuce, full of strawberries? Add a side of dipping sauce for a stress-free appetizer. Serve fruit dips in stemmed glasses for extra elegance.

The cream cheese fruit dip with orange goes well with the strawberries, and the chocolate sauce is always a favorite. The dips can be made conveniently a day ahead of time. Use about 2 pints of strawberries for each dip. Each dip serves 10-15.

Easy Chocolate Dip in stemmed glass, w/ Strawberries in basket

Chocolate Sauce

INGREDIENTS

  • 1/2 c. heavy whipping cream
  • 1 c. chocolate chips
  • 1 TBS. honey
  • 1/4 tsp. vanilla

PREPARATION

1. Microwave 1 minute or so, until hot: > 1/2 c. heavy whipping cream

2. Add and stir until melted: > 1 c. chocolate chips > 1 TBS. honey > 1/4 tsp. vanilla

3. Serve dip with fresh fruits. Use bananas and other fruits too, but add lemon to such fruits to keep them from turning brown.

Sun-Kissed Fruit Dip

INGREDIENTS

  • 8 oz. cream cheese, room-temperature
  • 1 tsp. orange zest
  • 3 TBS. frozen orange juice concentrate
  • Optional: 2 TBS. sugar

PREPARATION

1. Whip until light: > 8 oz. cream cheese, room-temperature (warm in microwave at half-power, if necessary)

2. To the whipped cream cheese, add: > 1 tsp. orange zest (the gratings of about 1 orange) > 3 TBS. frozen orange juice concentrate > Optional: 2 TBS. sugar

3. This dip is not all too sweet, but is a good contrast to the chocolate, which goes very well with it. Ideally, start with sweet, quality strawberries; a great combination.

Quick Chicken Alfredo

“Leftovers”? Put to Work, and Awesome!

This popular Italian pasta dish, with its creamy base and fresh garlic flavor, can utilize “leftover” chicken. Delicious!

While “Fettucine Alfredo” is most traditional, we use rotelle pasta at The New Deli, which cooks up easily (it’s less likely to stick together). Our version is also lighter than most renditions; if you’re looking for an “Olive Garden” style pasta dish, just add a package of cream cheese to this recipe, cut up in small pieces.

When cooking fettucine, stir often, as the flat sides of the noodles like to stick together if unattended. Add steamed broccoli and other favorites to this dish for variety; peas are a traditional component. Serves 2-4 or so.

INGREDIENTS

  • 8 oz. pasta, dry (fettucine or other)
  • 1/4 tsp. nutmeg (or to taste)
  • salt to taste
  • fresh grated black pepper
  • 1-2 c. cooked chicken
  • 1-2 tsp. chopped fresh garlic
  • 1/2 c. olive oil
  • 1/2 c. cream (or butter from grass-fed cows)
  • 1/2 c. water
  • 1 c. Parmesan
  • 2 eggs
  • 1/4 c. fresh chopped parsley
  • Optional: Peas, broccoli, or other veggies

PREPARATION

1. To a pot of boiling water, add: > 8 oz. dry pasta (your choice, although Fettucini noodles are tradtional)

2. Stir pasta and continue cooking on lower heat, 15 minutes or according to directions. (Different pastas cook in different lengths of time.) Meanwhile, into a ceramic bowl, add: > 1-2 tsp. chopped fresh garlic > 1/2 c. virgin olive oil > 1/2 c. cream (or butter from grass-fed cows) > 1/4 tsp. nutmeg (or to taste) > salt to taste > fresh grated black pepper > cooked pasta

3. Microwave the ceramic bowl of ingredients for 3 minutes or so, until heated and garlic is fragrant. This mixture can also be heated in the oven first. To the heated ingredients, add and toss again: > 1-2 c. cooked chicken, in chunks > 1 c. parmesan > 2 eggs > fresh chopped parsley > Optional: Veggies of choice, cooked (or frozen peas, heated in pasta just until warm)

4. This recipe can be used for leftover pasta and/or chicken, making an even quicker meal.

Cold Pasta Salad Recipe with Angel Hair Pasta & Mushrooms

It’s really easy to marinate mushrooms. Use a zip-lock bag, adding a bit of oil to coat the mushrooms. Add a touch of soy sauce, vinegar, and seasoning to that, letting them marinate for a few hours (or even a day). Throw ’em on the grill for even more flavor.

Leave the Parmesan out, for a vegan dish. Serves 4 as a side, or 2 for main dish.

INGREDIENTS

  • 12 oz. raw mushrooms
  • 1/4 c. olive oil
  • 1/2 TBS. plus 1/2 c. soy sauce
  • 1/2 TBS. plus 1/2 c. balsamic vinegar
  • 8 oz. angel hair pasta
  • 1 red bell pepper
  • 1 TBS. fresh, chopped garlic
  • 1 TBS. fresh, chopped thyme and oregano (OR substitute 1/2 TBS. dry Italian herb blend)
  • Parmesan cheese, optional

PREPARATION

1. At least an hour ahead of time or up to 2 days earlier, toss well until oil’s absorbed: > 12 oz. raw mushrooms > 1/4 c. olive oil

2. After tossing with the oil, add the following, stirring some: > 1/2 TBS. each soy sauce and balsamic vinegar

3. Let the above marinate, refrigerating if doing this the day before. On serving day, grill in iron pan (or on barbeque) until golden-browned, stirring as needed: > Marinated mushrooms, sliced (or leave whole if barbequing)

4. Cook in boiling, salted water, stirring often, until tender (about 6-7 min.): > 8 oz. angel hair pasta

5. Drain and cool the cooked pasta. When mushrooms have browned, remove from pan, tossing with cooled pasta and a sprinkling of olive oil (to keep the pasta from clumping together). Next, grill in the same pan, drizzled w/olive oil: > 1 red bell pepper, diced

6. When red pepper is grilled, turn heat off, and add to pan: > 1 TBS. fresh, chopped garlic > 1 TBS. fresh, chopped thyme and oregano (OR substitute 1/2 TBS. dry Italian herb blend)

7. Stir the garlic and herbs, letting them “steep” in the warm pan for 5 min. or more. Also, reduce the following in a pot until slightly syrupy but not burned, boiling for about 5 min. (watch closely near end): > 1/2 c. soy sauce > 1/2 c. balsamic vinegar

8. Toss the cooked pasta and mushrooms with the red pepper mix, adding: > The reduced soy sauce-mix

9. Serve at room-temperature or heated up, topped with parmesan cheese if you like. Most of this recipe can be done in steps ahead of time. A great cold pasta salad recipe, although it can also be reheated in the microwave or oven.