Salads and Snacks

Salads and Snacks

Rivendell Salad with Herb Dressing

Rivendell Salad Ingredients:

• 5-6 cups - mixed greens (arugula, spinach, kale, radicchio, microgreens)

• 1  scallion (minced)

• ½  cup fresh basil

• 2 tablespoon lemon juice

• ¼  cup  parsley

• ⅓  cup  sour cream

• ¼  cup olive oil

• salt and pepper to taste

Directions:

1. Prepare the dressing by blending the scallion, basil, lemon juice, parsley, sour cream, and olive oil. Season with salt and pepper to taste

2. Toss the dressing in the greens.  Serve this as is or top with avocados, nuts, or dried fruit.

Rivendell Endive with Feta and Pear

Rivendell Endive Ingredients:

• 3  heads of endive (cleaned and dried)

• ⅓  cup hazelnuts (toasted and roughly chopped)

• 1 medium pear (¼  inch diced)

• ¼  cup raisins

• 1/2 cup feta cheese (crumbled)

• salt and pepper to taste

• 2 teaspoons lemon juice

• 1 tablespoon olive oil

• honey (as needed)

Directions:

1. In a bowl, combine  the hazelnuts, diced pear, raisins, lemon juice, olive oil, and feta cheese.

2. Toss to combine and season with salt and pepper to taste.

3. Spoon the mixture into each endive leaf. Drizzle honey over the endive and enjoy!

Ranger Caramel Corn

Caramel Corn Ingredients:

• 1 cup brown sugar

• 1 cup light corn syrup

• 1 teaspoon vinegar

• 1/4 teaspoon soda

• 2 quarts popped corn

Directions:

1. In a saucepan combine sugar, syrup, vinegar. 

2. Cook to 260 degrees. 

3. Take from heat: add soda. Stir well. 

4. Pour over popcorn, mixing well. 

5. Spread on greased surface to cool. 

6. Break into chunks.

Midday Marinated Salad

Salad Ingredients:

• 3 large cucumbers

• 2 medium/large onions (yellow, red, or sweet)

• hefty handful flat or curly parsley (chopped finely)

• 1 tablespoon celery seed

Dressing Ingredients:

• 1 cup apple cider vinegar

• ½ cup water

• ½ cup sugar, Splenda, or equivalent other sweetener

Directions:

1. Peel cucumbers. With a fork, score each all around with a fork lengthwise. Slice very, very thinly and put into nice glass or metal serving bowl.

2. Peel and slice onion as thinly as possible. Add to cucumbers, along with parsley and celery seed.

3. In separate bowl or container, mix dressing ingredients well until sugar or sweetener is dissolved. Pour over cucumber mix.

4. Place in refrigerator and chill 4 hrs.-overnight to blend flavors, stirring occasionally to make sure all is well marinated. Cucumbers and onions will "set down" and become softer as they take the dressing; the longer they marinate, the better the taste.

5. Use a slotted spoon to drain from dressing; serve very cold.

Minas Tirith Ice Cream Tartufo

Ice Cream Tartufo Ingredients:

• 1 ½  pints chocolate ice cream

• 15 chocolate cookies, finely chopped

• 1 ⅓  cups semisweet chocolate chips

• 4 teaspoons vegetable oil

• 1 (10-ounce) frozen raspberries in syrup, thawed, pureed and strained

• Fresh raspberries, for garnish

Directions:

1. Using a large ice cream scoop, scoop ice cream into 6 balls; roll in chopped cookies. 

2. Place on waxed-paper-lined baking sheet; cover and freeze at least two hours or until firm.

3. Heat chocolate chips and oil in small saucepan over low heat, stirring until melted and smooth. Cool. 

4. Place ice creams balls on wire rack. 

5. Ladle 2 teaspoons melted chocolate over each ball, coating the top and sides.

6.  Freeze at least one hour or until firm.

7. Spoon raspberry sauce into dessert dishes or onto serving plates. 

8. Cut each tartufo in half or quarters; arrange on top of sauce. Garnish with raspberries. 

9. Serve immediately.

Merry’s Mushrooms

Mushrooms Ingredients:

• 1 onion (small diced)

• 3-4 cloves of garlic (minced)

• 3 cups small mushrooms (washed)

• (Can use large mushrooms sliced in half/quarters)

• 3 tablespoons oil

• 1 tablespoon thyme

• 2 cups water

• 2 tablespoons arrowroot

• salt & pepper

Directions:

1. In a medium pot or deep pan, saute the onions and garlic in the oil until the onions are soft.

2. Add the mushrooms and thyme and cook for two more minutes.

3. Add 1 ½ cup of water and simmer uncovered for 15 minutes.

4. Mix the arrowroot with the remaining ½ cup of water, and add to pot. 

5. Cook until thickened, approximately one minute. 

6. Adjust the salt and pepper to taste.

7. Server immediately to hungry hobbits. (or eat them all yourself)

8. Enjoy