Caesar Salad

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From the kitchen of Brad Betts

Originally this was called Senior’s Caesar Salad but I have changed the ratios so now it is B-RAD’S Caesar Salad. GLUTEN FREE

Ingredients:

3 heads of romaine lettuce.

Parmesan cheese (grated)

Dressing:

Juice from 1/2 lemon

2 T. olive oil

2 T. white balsamic vinegar

1 t. dijon mustard

2 t. sugar

Pinch of salt and pepper

1 or 2 garlic cloves

1/2 c. parmesan cheese (grated)

Directions:

Cut bottom off romaine lettuce and hold cut end under water to wash through. Slice into bite-size pieces and place in a large salad bowl.

In a small bowl, mush together and blend dressing ingredients with a fork (can also prepare in a blender).

Consistency should be a thick liquid. Add a little water if too thick; add more parmesan cheese if too runny.

Pour over romaine lettuce and toss. Top with fresh grated parmesan and fresh ground pepper.

Notes from the chef:

Everyone loves this salad, even Bri.

Island Drink

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From the kitchen of Chris and Betsy Betts

A recipe learned from the locals in Barbados after an infamous trip to the islands…

Ingredients:

4 to 5 shots of Mount Gay Rum*

Juice from 1/2 lime

Sweetener (2 packs equal or other sugar substitute)

Shaved ice

Fresh nutmeg

Directions:

Fill a short glass to the top with shaved ice. If you do not have shaved ice, place an ice cube in the palm of your hand and splinter by hitting it with the back of a heavy spoon.

Add the rum, lime and sweetener and stir.

Grate fresh nutmeg on top and garnish with a slice of lime.

Notes from chef:

*The chef no longer drinks alcohol and recommends minimizing the shots per drink to 1 max.

Jackson Salad

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From the kitchen of Chris and Betsy Betts*

This salad has bacon, what more can we say! GLUTEN FREE

Ingredients:

1/2 lb. bacon (well cooked and crumbled)

3 heads romaine lettuce, washed and chopped

7-1/2 oz. can hearts of palm (drained and quartered)

8-1/2 oz. can artichoke hearts (drained and quartered)

4 oz. blue cheese (crumbled)


Dressing:

1/4 small onion, finely chopped

3 T. olive oil

3 T. balsamic vinegar

2 t. spicy brown mustard

1/2 t. sugar

1/2 t. salt

1/2 t. pepper

Directions:

Place lettuce in a large salad bowl.

In a small bowl, mix dressing ingredients with a fork.

Pour over lettuce. Add remaining ingredients and toss well.

Notes from the chef:

*We originally received this recipe from Betsy, but apparently she got it from Jenny. We do not know where Jenny got it from. Maybe the Jackson House in Jackson NH?

Seafood or Veggie Scampi

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From the kitchen of Chris and Betsy Betts

A light delicious pasta meal with favorite veggies or seafood.

Ingredients:

Favorite saute vegetables: peppers, onions, zucchini, broccoli, spinach, etc.

Favorite seafood: shrimp and/or scallops

Scampi sauce:

1 cup or more white wine

1/4 to 1/2 t. dried red pepper

3 to 4 pressed garlic cloves

Salt and pepper

1/2 t. dried mustard (optional)

Juice of 1/2 lemon

4 to 5 T. butter

1/2 c. chopped flat leaf Italian Parsley (optional)

Directions:

Bring a large pot of water to a boil and cook angel hair or other pasta.

In a saucepan, add 2 T. olive oil and saute vegetables. Once cooked, transfer to a bowl.

In the same saucepan, melt butter and add garlic cloves; cook until fragrant.

Add wine and spices and bring to a simmer.

Add peeled shrimp and/or halved scallops (don’t forget to remove the foot!). Cook until seafood is done (8-10 minutes).

Add vegetables to the drained pasta.

Toss scampi sauce and pasta/vegetables.

Serve and top with fresh grated parmesan and fresh ground pepper.

Notes from the chef:

We sometimes add sliced tomatoes and avocados on top. Yum yum!

Strawberry Salad

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From the kitchen of Brad Betts

A fresh summery salad that is great with most meals. GLUTEN FREE, DAIRY FREE, VEGAN

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Ingredients:

Salad greens (a fresh mesclun mix is best)

A handful of strawberries, washed and sliced.

1/2 avocado, sliced

A small handful of nuts or seeds (crushed walnuts, pumpkin seeds, sunflower seeds, etc.)

Goat cheese, crumbled (omit for V, DF)

Croutons (omit for GF)

Dressing (e.g., the famous Gravlox):

Juice from 1/2 lemon

2 T. olive oil

2 T. white balsamic vinegar

1 t. dijon mustard

2 t. sugar

Pinch of salt and pepper

1 t. dill, dried (optional)

Directions:

This is a one-bowl salad!

In a large salad bowl, mix dressing ingredients with a fork.

Add the strawberries, avocado, nuts or seeds.

Add washed lettuce (we use 1 box of pre-washed mesclun or spring mix) and toss well with dressing mix below.

Optional: sprinkle with goat cheese and croutons.

Notes from the chef:

In lieu of strawberries, you can substitute grapes (sliced in half), sliced apples or sliced beets from a can (drained and rinsed).

It is because of this delicious salad that Danielle decided to one day carve Brad’s gravestone with the following: “HE MADE A GREAT SALAD”.

Credit to Chris Betts for his original famous Gravlox dressing, which he used as a topping for salmon.