Tags Salad

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Dona Bourgery Food Stylist

Ingredients

  • Muddled raspberries
  • Cream of coconut
  • Fresh lime juice
  • 6 tablespoons olive oil
  • 3-4 cloves garlic
  • ¼pepperoncino
  • 4lb clams, scrubbed
  • 1 cup a dry white wine
  • 1 lemon, juiced
  • ¼ teaspoon kosher salt. plus a pinch or two
  • 4 tablespoons flat Italian parsley, minced
  • ● 1 lb of linguine
  • ● Pecorino Romano cheese
  • 2fl oz Cabo Wabo Blanco Tequila
  • ¼fl oz Cointreau
  • Sour mix
  • Vine Tomatoes
  • Fresh Mozzarella Roll Sliced
  • Fresh Cherry style Mozzarella
  • Green, Pink, White Peppercorns crushed
  • Olive Oil
  • Fresh Basil Leaves

Directions

Crush peppercorns with a mortar pestle and set aside. For each pinwheel layer sliced tomato, basil and mozzarella, place on a serving platter. Sprinkle tops with crushed peppercorn mixture, drizzle with olive oil and
serve.

For the Peppercorn balls dip in olive oil and roll over peppercorn mixture, serve on a platter over a bed of basil leaves. Another serving suggestion is make small skewers, with cherry tomatoes, olives, mushrooms or any fresh vegetable or cold cuts of choice and serve.

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Dona Bourgery Food Stylist

Ingredients

  • Muddled raspberries
  • Cream of coconut
  • Fresh lime juice
  • 6 tablespoons olive oil
  • 3-4 cloves garlic
  • ¼pepperoncino
  • 4lb clams, scrubbed
  • 1 cup a dry white wine
  • 1 lemon, juiced
  • ¼ teaspoon kosher salt. plus a pinch or two
  • 4 tablespoons flat Italian parsley, minced
  • ● 1 lb of linguine
  • ● Pecorino Romano cheese
  • 2fl oz Cabo Wabo Blanco Tequila
  • ¼fl oz Cointreau
  • Sour mix
  • Vine Tomatoes
  • Fresh Mozzarella Roll Sliced
  • Fresh Cherry style Mozzarella
  • Green, Pink, White Peppercorns crushed
  • Olive Oil
  • Fresh Basil Leaves

Directions

Crush peppercorns with a mortar pestle and set aside. For each pinwheel layer sliced tomato, basil and mozzarella, place on a serving platter. Sprinkle tops with crushed peppercorn mixture, drizzle with olive oil and
serve.

For the Peppercorn balls dip in olive oil and roll over peppercorn mixture, serve on a platter over a bed of basil leaves. Another serving suggestion is make small skewers, with cherry tomatoes, olives, mushrooms or any fresh vegetable or cold cuts of choice and serve.

Elsa’s Let Winter Go Raspberry Coconut Margarita

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Dona Bourgery Food Stylist

Ingredients

  • Muddled raspberries
  • Cream of coconut
  • Fresh lime juice
  • 6 tablespoons olive oil
  • 3-4 cloves garlic
  • ¼pepperoncino
  • 4lb clams, scrubbed
  • 1 cup a dry white wine
  • 1 lemon, juiced
  • ¼ teaspoon kosher salt. plus a pinch or two
  • 4 tablespoons flat Italian parsley, minced
  • ● 1 lb of linguine
  • ● Pecorino Romano cheese
  • 2fl oz Cabo Wabo Blanco Tequila
  • ¼fl oz Cointreau
  • Sour mix
  • Vine Tomatoes
  • Fresh Mozzarella Roll Sliced
  • Fresh Cherry style Mozzarella
  • Green, Pink, White Peppercorns crushed
  • Olive Oil
  • Fresh Basil Leaves

Directions

Crush peppercorns with a mortar pestle and set aside. For each pinwheel layer sliced tomato, basil and mozzarella, place on a serving platter. Sprinkle tops with crushed peppercorn mixture, drizzle with olive oil and
serve.

For the Peppercorn balls dip in olive oil and roll over peppercorn mixture, serve on a platter over a bed of basil leaves. Another serving suggestion is make small skewers, with cherry tomatoes, olives, mushrooms or any fresh vegetable or cold cuts of choice and serve.

Linguine Vongole

Tri Color Peppercorn Pinwheels and Peppercorn Balls

Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Dona Bourgery Food Stylist

Ingredients

  • Muddled raspberries
  • Cream of coconut
  • Fresh lime juice
  • 6 tablespoons olive oil
  • 3-4 cloves garlic
  • ¼pepperoncino
  • 4lb clams, scrubbed
  • 1 cup a dry white wine
  • 1 lemon, juiced
  • ¼ teaspoon kosher salt. plus a pinch or two
  • 4 tablespoons flat Italian parsley, minced
  • ● 1 lb of linguine
  • ● Pecorino Romano cheese
  • 2fl oz Cabo Wabo Blanco Tequila
  • ¼fl oz Cointreau
  • Sour mix
  • Vine Tomatoes
  • Fresh Mozzarella Roll Sliced
  • Fresh Cherry style Mozzarella
  • Green, Pink, White Peppercorns crushed
  • Olive Oil
  • Fresh Basil Leaves

Directions

Crush peppercorns with a mortar pestle and set aside. For each pinwheel layer sliced tomato, basil and mozzarella, place on a serving platter. Sprinkle tops with crushed peppercorn mixture, drizzle with olive oil and
serve.

For the Peppercorn balls dip in olive oil and roll over peppercorn mixture, serve on a platter over a bed of basil leaves. Another serving suggestion is make small skewers, with cherry tomatoes, olives, mushrooms or any fresh vegetable or cold cuts of choice and serve.

Purple Sweet Potato Salad

Purple Sweet Potato Salad

Dietary Gluten Free
Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Ellen Allard

Ingredients

  • 2 tablespoons champagne vinegar
  • 6 tablespoons extra virgin olive oil
  • ½ - 1 teaspoon Dijon mustard
  • 1 teaspoon agave
  • 1 Small garlic clove, minced
  • Salt and pepper to taste

Purple Sweet Potato Salad

  • 4 Medium purple sweet potatoes
  • olive oil
  • 2 scallions, chopped
  • 2 stalks celery, chopped
  • Small red pepper, yellow pepper, orange pepper, seeded and chopped
  • ½ cup parsley, chopped
  • Champagne Mustard Vinaigrette (see recipe below)

Directions

Purple Sweet Potato Salad
Preheat oven to 400˚. Cover large jelly roll pan with parchment paper. Set aside.

Peel sweet potatoes. Chop into 1” chunks. Lay on prepared jelly roll pan. Drizzle potatoes with olive oil and then use hands to gently coat sweet potato chunks with oil. Use only enough oil to barely coat the potatoes. Roast for 30 minutes. Remove from oven and set aside until completely cool. Add scallions, celery, peppers, parsley and mix. Pour desired amount of Champagne Mustard Vinaigrette over salad and gently stir to combine. Allow at least 30 minutes before serving in order for flavors to come together.
Champagne Mustard Vinaigrette
Combine all dressing ingredients together and whisk until thoroughly blended.

Purple Sweet Potato Salad

Purple Sweet Potato Salad

Dietary Gluten Free
Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Ellen Allard

Ingredients

  • 2 tablespoons champagne vinegar
  • 6 tablespoons extra virgin olive oil
  • ½ - 1 teaspoon Dijon mustard
  • 1 teaspoon agave
  • 1 Small garlic clove, minced
  • Salt and pepper to taste

Purple Sweet Potato Salad

  • 4 Medium purple sweet potatoes
  • olive oil
  • 2 scallions, chopped
  • 2 stalks celery, chopped
  • Small red pepper, yellow pepper, orange pepper, seeded and chopped
  • ½ cup parsley, chopped
  • Champagne Mustard Vinaigrette (see recipe below)

Directions

Purple Sweet Potato Salad
Preheat oven to 400˚. Cover large jelly roll pan with parchment paper. Set aside.

Peel sweet potatoes. Chop into 1” chunks. Lay on prepared jelly roll pan. Drizzle potatoes with olive oil and then use hands to gently coat sweet potato chunks with oil. Use only enough oil to barely coat the potatoes. Roast for 30 minutes. Remove from oven and set aside until completely cool. Add scallions, celery, peppers, parsley and mix. Pour desired amount of Champagne Mustard Vinaigrette over salad and gently stir to combine. Allow at least 30 minutes before serving in order for flavors to come together.
Champagne Mustard Vinaigrette
Combine all dressing ingredients together and whisk until thoroughly blended.

Purple Sweet Potato Salad

Purple Sweet Potato Salad

Dietary Gluten Free
Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Ellen Allard

Ingredients

  • 2 tablespoons champagne vinegar
  • 6 tablespoons extra virgin olive oil
  • ½ - 1 teaspoon Dijon mustard
  • 1 teaspoon agave
  • 1 Small garlic clove, minced
  • Salt and pepper to taste

Purple Sweet Potato Salad

  • 4 Medium purple sweet potatoes
  • olive oil
  • 2 scallions, chopped
  • 2 stalks celery, chopped
  • Small red pepper, yellow pepper, orange pepper, seeded and chopped
  • ½ cup parsley, chopped
  • Champagne Mustard Vinaigrette (see recipe below)

Directions

Purple Sweet Potato Salad
Preheat oven to 400˚. Cover large jelly roll pan with parchment paper. Set aside.

Peel sweet potatoes. Chop into 1” chunks. Lay on prepared jelly roll pan. Drizzle potatoes with olive oil and then use hands to gently coat sweet potato chunks with oil. Use only enough oil to barely coat the potatoes. Roast for 30 minutes. Remove from oven and set aside until completely cool. Add scallions, celery, peppers, parsley and mix. Pour desired amount of Champagne Mustard Vinaigrette over salad and gently stir to combine. Allow at least 30 minutes before serving in order for flavors to come together.
Champagne Mustard Vinaigrette
Combine all dressing ingredients together and whisk until thoroughly blended.

Purple Sweet Potato Salad

Purple Sweet Potato Salad

Dietary Gluten Free
Meal type Appetizer, Lunch, Salad, Side Dish, Starter
Occasion Casual Party
By author Ellen Allard

Ingredients

  • 2 tablespoons champagne vinegar
  • 6 tablespoons extra virgin olive oil
  • ½ - 1 teaspoon Dijon mustard
  • 1 teaspoon agave
  • 1 Small garlic clove, minced
  • Salt and pepper to taste

Purple Sweet Potato Salad

  • 4 Medium purple sweet potatoes
  • olive oil
  • 2 scallions, chopped
  • 2 stalks celery, chopped
  • Small red pepper, yellow pepper, orange pepper, seeded and chopped
  • ½ cup parsley, chopped
  • Champagne Mustard Vinaigrette (see recipe below)

Directions

Purple Sweet Potato Salad
Preheat oven to 400˚. Cover large jelly roll pan with parchment paper. Set aside.

Peel sweet potatoes. Chop into 1” chunks. Lay on prepared jelly roll pan. Drizzle potatoes with olive oil and then use hands to gently coat sweet potato chunks with oil. Use only enough oil to barely coat the potatoes. Roast for 30 minutes. Remove from oven and set aside until completely cool. Add scallions, celery, peppers, parsley and mix. Pour desired amount of Champagne Mustard Vinaigrette over salad and gently stir to combine. Allow at least 30 minutes before serving in order for flavors to come together.
Champagne Mustard Vinaigrette
Combine all dressing ingredients together and whisk until thoroughly blended.
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