Salads & Side Dishes Recipes

Chilled Confetti Soup

Items Needed:

  • ½ cup Chopped onion
  • 1 tsp. Minced garlic
  • ½ cup Dry white wine
  • 3 cups Canned chicken broth
  • 1 lb. Cucumbers, peeled, seeded and coarsely grated
  • ½ Red bell pepper, cut into allumettes (very thin, half-length julienne slices)
  • ½ Green bell pepper, cut into allumettes (very thin, half-length julienne slices)
  • 2 oz. Radishes, trimmed, halved lengthwise and thinly sliced
  • ¼ tsp. Tabasco hot sauce, or to taste
  • 1½ Tbsp. Fresh lemon juice
  • 1 Tbsp. Chopped fresh parsley
  • Kosher salt and freshly ground pepper, to taste
  • 2 cups Seasoned croutons

Combine the onion, garlic, wine and chicken broth in a saucepan set over medium-high heat, bring the mixture to a boil, and simmer it for 5 minutes. Remove the mixture from the heat, allow it to cool, and refrigerate, uncovered, for 1 hour or until cold.

In a large mixing bowl, combine the chilled broth mixture with the remaining ingredients except the croutons, adjust seasoning as desired, transfer to a covered container (or a large thermos for picnics) and refrigerate. The soup can be made a day in advance and kept chilled until needed. Serve the soup in mugs garnished with the seasoned croutons

Gazpacho Al Andaluz

Items Needed:

  • 2 tbsp. minced fresh garlic
  • 8 large cucumbers, peeled, seeded, coarsely chopped & tossed with 1 tbsp. of kosher salt
  • 8 large fully ripened tomatoes, peeled, seeded, coarsely chopped & tossed with 1 tbsp. of salt
    Note: Seed the tomatoes over a strainer set in a bowl to collect any juices
  • 4 cups dry French bread (trimmed of the crust) pieces, soaked in 2 cups of drinking water
  • 3 tbsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • ½ cup Spanish sherry vinegar, or red wine vinegar
  • 1 cup extra virgin olive oil


  • 2 cups French or Italian bread croutons
  • 1 cup red onions, chopped
  • 1 cup cucumbers, chopped
  • 1 cup tomatoes, chopped
  • 1 cup green peppers, chopped
  • 1 cup hard-boiled eggs, chopped

Using a food processor fitted with a metal blade, process the garlic, cucumbers, tomatoes and soaked bread in batches, mixing them together in a large mixing bowl. Add the remaining salt and pepper to one of the batches and, with the processor running, add some of the vinegar and some of the olive oil to each batch and allow it to be fully incorporated into the mixture. When all batches are mixed in, thin to desired consistency with any of the rendered cucumber and/or tomato juices and/or drinking water and mix well; adjust seasoning if desired. Cover the bowl tightly with plastic wrap and refrigerate for at least two hours; preferably overnight.

Just before serving, whisk the Gazpacho lightly, check seasoning again, and serve in a large chilled tureen or individual soup plates. Each person can then top their Gazpacho with their choice of chopped garnishes.

Turkish Eggplant Stew

Items Needed:

  • 2 Medium eggplants (2 pounds)
  • 1 Tbsp. Olive oil
  • 1 Tbsp. Minced garlic
  • 1 Medium onion, chopped
  • 1 tsp. Ground coriander
  • 1 tsp. Ground cumin
  • 1 14-16-oz. can diced tomatoes, undrained
  • Juice of ½-1 lemon, or to taste
  • 1 tsp. Sugar
  • ½ cup Chopped fresh parsley
  • Kosher salt and freshly ground pepper to taste
  • Cooked rice

Preheat the oven to 450°F. Prick the eggplants in several places with fork; place on a foil-lined baking sheet. Bake until softened and collapsed, about 45 to 55 minutes. Cool, slice open and scoop the pulp from the skin. Discard the skin and chop the pulp.

In a large, heavy saucepan, heat the oil over medium heat until hot but not smoking. Add the garlic and onion and sauté for 5-7 minutes or until golden. Add eggplant, coriander, cumin, tomatoes, lemon juice and sugar. Simmer gently, covered, 20 minutes. Add the parsley and season with salt and pepper; simmer 10 minutes more. Serve over rice.