Svetlana’s Recipes

Ingredients:

-1 head leaf lettuce, torn into bite-size pieces
-2 pears – peeled, cored and chopped
-3 ounces Roquefort cheese, crumbled
-1 avocado – peeled, pitted, and diced
-1/4 cup sugar
-1/2 cup pecans
-1/3 cup extra-virgin olive oil
-3 tablespoons red wine vinegar
-1 1/2 teaspoons sugar
-1 1/2 teaspoons prepared mustard
-1 clove garlic, chopped
-1/2 teaspoon salt
-fresh ground black pepper to taste

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans.
2. Continue stirring gently until sugar has melted and caramelized the pecans.
3. Carefully transfer nuts onto waxed paper.
4. Allow to cool, and break into pieces.
5. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
6. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions.
7. Pour dressing over salad, sprinkle with pecans, and serve.

Ingredients:

-4 bartlett pears
-2 teaspoons lemon juice
-2 ripe avocados
-10 ounces watercress
-2 ounces arugula
-4 teaspoons finely chopped walnuts
-4 ounces Roquefort cheese
-3 teaspoons balsamic vinegar
-3 tablespoons extra-virgin olive oil
-3 tablespoons walnut oil
-1 teaspoon Dijon mustard
-1/2 teaspoon light brown sugar
-1 tablespoon fresh parsley, chopped finely
-salt and pepper

1. Halve and core the pears.
2. Slice them thinly and brush with lemon juice to stop discoloration.
3. Cut the avocados in half, remove the pits and peel them.
4. Carefully cut each half into slices.
5. Also brush with lemon juice to prevent discoloration.
6. Place watercress and arugala on plates to be served and arrange pears and avocados on top.
7. Sprinkle chopped nuts on top.
8. For the dressing combine all dressing ingredients in a jar and shake.
9. Spoon dressing on top and crumble the cheese on top of it all.
10. Serve immediately.

Ingredients:

-8 tomatoes
-5 avocados
-1 bunch Coriander; washed and leaves removed
-1 lemon; juice of
-Salt and pepper to taste
-1 small hot chili, seeds removed
-½ cup extra virgin olive oil;

1. Slice tomatoes and set aside
2. Cut avocados in half and remove pits
3. Cut each half in slices, without cutting through the skin
4. Remove flesh with a large metal spoon
5. Arrange alternating layers or rows of tomatoes and avocados on serving platter and drizzle with dressing

To make the dressing:
1. Place all ingredients except the oil in a food processor and process until pureed
2. Add oil slowly until the mixture is the consistency of a thick sauce
3. Adjust flavor with salt, pepper and chili seeds

Ingredients:

-16 ounces uncooked large shrimp, peeled and de-veined
-6 teaspoons extra-virgin olive oil
-Salt and freshly ground black pepper
-4 teaspoons fresh lime juice
-1/4 cup lightly packed fresh Italian parsley leaves
-1/4 cup sour cream
-1/4 cup yogurt
-3 tablespoons chopped fresh chives
-1/4 cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh thyme leaves
-2 tablespoons drained capers
-2 heads Belgian endive

1. Toss the shrimp with 3 teaspoons of oil in a large bowl to coat
2. Sprinkle with salt and pepper
3. Heat a heavy large non-stick skillet over medium-high heat
4. Saute the shrimp until they are just cooked through or pink, about 1 1/2 minutes per side
5. Transfer the shrimp to a plate and toss with 2 teaspoons lime juice
6. Cut the shrimp into small pieces
7. Blend the parsley, sour cream, yogurt, and remaining 3 teaspoons lime juice in a food processor until the parsley is finely chopped
8. Season the sauce, to taste, with salt and pepper
9. Toss the shrimp with the chives, tarragon, capers, and remaining 3 teaspoons of oil in a large bowl to coat
10. Season the salad, to taste, with salt and pepper
11. Separate the endive leaves and arrange on a platter
12. Spoon about 1 generous tablespoon of the shrimp salad atop each leaf
13. Drizzle the parsley sauce over the salad and serve immediately