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The Quilt Inn Country Cookbook
Aliske Webb
2
1
2
2
tbsp. red onion, chopped
tbsp. capers, drained
tbsp. fresh lemon juice
tbsp. extra virgin olive oil
fresh ground pepper to taste
2
2
3
tsp. fresh rosemary, chopped
cloves garlic, minced
tbsp. fresh parsley, chopped
salt to taste
lemon wedges
Place tuna in mixing bowl, breaking into chunks. Add onion, capers, 1
tablespoon lemon juice, 2 teaspoons olive oil, and pepper. Toss gently with a fork until
well mixed. Set aside.
Cut potatoes into chunks and place in mixing bowl. Add 1 tablespoon olive oil,
1
½ teaspoons lemon juice, rosemary, garlic, pepper and salt. Toss and set aside.
Cut tomatoes into slices and place in bowl. Sprinkle with pepper, salt, and 2
tablespoons parsley. Toss beans with 1 tablespoon lemon juice and 1 teaspoon olive
oil.
To serve, place all ingredients in large shallow bowl or on large platter and
serve with lemon wedges.
Salade Provencale
1
1
1
2
1
1
1
1
3
2 small new potatoes
/4 cup extra virgin olive oil
/2 tsp. salt
tsp. fresh ground pepper
duckling
orange, halved
/2 lb. garlic Farmers sausage
whole garlic head
/4 cup fresh parsley, chopped
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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