5 ea Tomatoes; Med., Chopped

1 tb Sugar

1 ts Salt

1 ts Basil; Dried

1/4 ts Thyme; Dried

1/4 ts Pepper; Freshly Ground

1/2 c Vegetable Oil

6 tb Vinegar

1 tb Worcestershire Sauce

1 ea Onion; Large, Diced

Blend all ingredients together and chill for 1 hour before serving.
Serve on lettuce leaves.

1/2 Head red cabbage; julienned

1/2 Red onion; finely julienned

1/2 ts Salt

2 ts Ground cumin

2 tb Brown sugar

1/4 c Red wine vinegar

1 ts Colorado chile powder

In a medium bowl place all of the ingredients.
Toss them together well.
Let the mixture sit for 15 minutes.
Note from Executive Chef Bill Donnelly: “Although the recipe says to let the slaw sit for 15 minutes, that’s just the minimum time.
You can make it ahead, if you want.”

9 oz Soysprouts

11 oz Carrots

2 oz Almonds, unpeeled

1 Mango

2 tb White wine Vinegar

Salt 5 tb Oil

1 tb Pearjuice,thick

5 ds Tabasco

1 bn Chives

1.
Wash soysprouts and drip dry; take off wilted ends.
2.
Wash and peel

carrots and cut into fine strips.
3.
Cut the almonds into fine strips.
4.
Peel mango and cut the fruitmeat in strips of the pit. 5.
Mix vinegar, salt, oil, pearjuice and tabasco together, mix the fruit and vegetables under and let stand 10 minutes.
6.
Cut the chives into fine rolls.
7.
Sprinkle chives and almonds over arranged salad.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120