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Minty Chicken Salad

Makes: 4 servings

INGREDIENTS
1 cup mayonnaise
¼ cup sour cream
1 teaspoon smoky paprika
1 ½ cups dried cranberries
1 cup celery, finely chopped
2 green onions, chopped
½ cup red bell pepper, minced
1 cup pecans, chopped
4 cups cooked chicken meat, cubed
4 tablespoons fresh mint, julienne
Sea salt and pepper to taste

PROCEDURE
In a medium mixing bowl, mix mayonnaise, sour cream and smoky paprika. Blend in cranberries, celery, green onions, red pepper and pecans. Add chicken and mint and mix well. Season to taste with sea salt and pepper and chill for one hour.

NOTES
The genus Mentha probably includes 25 distinct species, but these have hybridized among themselves so readily that more than 600 hundred mints have been named.

The true mints we commonly use for cooking are peppermint and spearmint. Peppermint is spicy and its leaves are considered superior for drying.

Asparagus Salad with Walnut Oil Vinaigrette

Makes: 4-6 servings

INGREDIENTS
1/4 cup white wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup grape seed or olive oil
1/4 cup walnut oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley leaves
Sea salt and freshly ground black pepper

PROCEDURE
In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the grape seed / olive oil in a very thin stream, whisking constantly. Whisk in the walnut oil.

Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.

Onion Soup Gratin

Makes: 4 servings

INGREDIENTS
4 strips of bacon
6 Maui or Vidalia onions (3 pounds/8 cups), thinly sliced
2 large shallots, chopped
1 tablespoon balsamic vinegar
1 cup red wine
2 teaspoons dried oregano
3 quarts chicken or beef stock
Sea salt and freshly ground black pepper, to taste
Sliced baguette, toasted and seasoned
Swiss cheese (or gruyere is nice, too!), grated
Flat-leaf parsley, chopped, for garnish

PROCEDURE
In a large saucepan over medium heat, fry 4 strips of bacon until crisp. Discard bacon (well … you know, go ahead and just eat those bacon slices!!!). Sauté onions and shallots in bacon fat until tender, about 10 minutes. Add balsamic vinegar, wine and oregano; cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown.
Blend in stock. Simmer gently for 1 hour, stir occasionally. Season with sea salt and pepper. Ladle soup into 4 ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat-leaf parsley, serve immediately.