GreenSunflower Cooks

Cheese Platter

Cheese Plate
Originally uploaded by greensunflowerRN.

Sometimes it is hard to know how to put together a cheese plate.  Which cheeses do you use?  How do you serve so it looks pretty?  What kind of drink do you serve it with.

Here I have combined a Port Salut!, Saint Andre Triple Cream Brie, and a pepper jack, just so everyone will be pleased. 

The Saint Andre is aged and has a fairly strong flavor, the Port Salute! has a creamy slightly salty mild flavor, and the pepper jack is both spicy and sweet.  They all worked together well.  I bought a tricolor pack of grapes and places them in between the wedges.  In the center I quarter from fresh, black mission figs, for a little sweetness after eating a strongly flavored cheese.

I think a cheese platter can be served with just about any beverage.  I had a glass of Kunde Reserve Zinfandel with it.  I also served it with gluten free crackers, but sliced crusty baggette would be wonderful.

Endive, Mango, and Goat Cheese Salad

Endive, Mango, and Goat Cheese Salad
Originally uploaded by greensunflower.

It is getting to be the time for crunchy summer salads again.  I started getting a produce delivery, just to have more variety.  I am loving it.  This was made with the mango and endive from the delivery.  We ate it along side crab, but I think it could be eaten alongside just about anything.

GREENSUNFLOWER'S ENDIVE, MANGO, AND CHEVRE SALAD

• 1 tb white balsamic vinegar
• 2 tb walnut oil
• s/p
• 2 scallions minced
• 3 heads endive, chopped
• 1/2 cup candied walnuts
• 2 oz chevre, crumbled
• 1 less ripe mango, chopped

Add scallions to vinegar and let sit for a little bit, then whisk in walnut oil and salt and pepper to taste.  Assemble all other ingredients in a salad bowl, top with dressing and enjoy.

Chicken Salad

Chicken Salad
Originally uploaded by greensunflower.

Babe loves Chicken Salad sandwiches.  I like to eat chicken salad on crackers.  It would probably be good with some greens too. Babe was craving for my "special chicken salad."  You know the one where I don't get chicken breast out of a can, add mayo, and slather it on bread.  Here it is. 

GreenSunflower's Chicken Salad

• 1 whole baked chicken, meat pulled off and chopped
• 1 rib celery, finely chopped
• 1/4 dried bing cherries, chopped
• 1/4 roasted almonds, chopped
• 1 tb finely chopped flat leave parsley
• 1 tsp lime/lemon juice
• 1/2 tsp pepper
• salt to taste
• 1/2 cup good mayonnaise

Mix all ingredients in a bowl and fold/stir to combine.  Let sit in your fridge for an hour or two for the flavors to combine and become yummy.  Serve!

Coconut Carrot Cake

Coconut Carrot Cake
Originally uploaded by greensunflower.

Karina, the Gluten Free Goddess has this recipe for carrot cake.  I love carrot cake and hate being gluten free.  This makes it all bearable.

Beet and Grapefruit Salad

Beet and Grapefruit Salad
Originally uploaded by greensunflower.

I have seen many beet salads with cheese and oranges in them, but that didn't sound good to me.  I was walking through the produce section and saw that grapefruits were on sale.  I thought they would be a perfect compliment to beets, for my Valentine's Day dinner.

GreenSunflower's Beet and Grapefruit Salad

• 2 cans medium beets, eighthed
• 2 ruby red grapefruit, sectioned
• juice of one grapefruit
• 2 tb walnut oil
• 1 tb white balsamic vinegar
• salt and pepper

Place beets and grapefruit segments in mixing bowl.  In small 2 cup measuring cup add grapefruit juice, walnut oil, vinegar. and salt and pepper to taste.  Whisk and blend well.  Pour over beets and grapefruit.  Toss to mix.  Let salad sit for a couple of hours before serving in the fridge.  When ready to serve, toss again, and serve with a slotted spoon, as this is juicy one.