BC Hot House Campari Tomato and
Long English Cucumber Chef’s Salad
with Soy-Mustard Dressing
1teaspoonmincedgarlic 2tablespoonslightoil
1tablespoonricevinegar Saltandblackpepper
1tablespoonsweet 2poundsBCHotHouse*
soysauce Camparitomatoes
1tablespoonmustard 1BCHotHouse*long
1tablespoonwater Englishcucumber
1teaspoontoasted 1tablespoontoasted
sesameoil sesameseeds
1. Place garlic, vinegar, soy sauce, mustard, water
and sesame oil in a mixing bowl. Drizzle in the
oil, whisking constantly until smooth and thick.
Season to taste with salt and pepper.
2. Slice tomatoes and set aside. Slice cucumber into
rounds. Overlap the cucumber and tomato slices on
a platter or plate. Season well with salt and pepper.
3. Drizzle the dressing over the vegetable slices.
Garnish with a sprinkling of sesame seeds.
Makes 4 servings.
*Brands may vary by region; substitute a similar product.
Recipe reprinted with permission from Chef’s Salad by Bill Jones.
SIDE DISHES
FROM THE MEMBER’S KITCHEN
Wild Bill’s Mushroom Tart
with Norco Ranch Eggs
Suezy Proctor created this for her dad, Wild Bill.
1 cup apple juice
3/4cup dried porcini or
morel mushrooms
9-inch piecrust
1/2cup chopped scallions
1/3cup olive oil
1 pound fresh mushrooms,
sliced thin (portobellos,
morels, shiitakes or white)
1/3cup applejack brandy
1 cup heavy cream
1 cup grated Asiago cheese
4 Norco Ranch* eggs, beaten
1/2cup chopped parsley
Salt and pepper
Sprinkle of freshly
grated nutmeg
1. Bring apple juice to a boil and pour over dried
mushrooms, allowing them to plump up for at
least an hour.
2. Preheat oven to 375°F. Bake piecrust for 20
minutes; remove from oven. Reduce heat to 325°F.
3. Cook scallions in olive oil over medium heat in a
large skillet. Add fresh mushrooms to the scallions
and cook for a few minutes until they release their
liquid. Add reconstituted mushrooms with the
juice and brandy, and cook, stirring occasionally,
over low heat until liquid is absorbed but the
mixture is not dry.
4. Add cream and bring to a simmer, stirring. Turn
off the heat and stir in cheese, eggs and parsley.
Season to taste with salt, pepper and nutmeg.
Pour into piecrust and bake for 30 minutes, or
until firm. Makes 6-8 servings.
*Brands may vary by region; substitute a similar product.
Suezy Proctor, Tacoma, Washington
Mercer Ranch
Zesty Roasted Carrots
1 teaspoon salt
1/4teaspoon paprika
1/4teaspoon black pepper
2 pounds Mercer Ranch
baby carrots
1/4cup extra-virgin
olive oil
2 tablespoons no-salt
chicken broth
2 garlic cloves, minced
1. Preheat oven to 400°F. Combine oil, broth,
garlic, salt, paprika and pepper in a large bowl.
Toss carrots in mixture to coat.
2. Spread carrots in a large roasting pan. Bake
for 40 minutes, shaking the pan or turning the
carrots every 15 minutes, until brown and tender.
Makes 6-8 servings.
*Brands may vary by region; substitute a similar product.
