#3760 - Easy Tomato Dip

(by Shirley McNevich)

4 fresh tomatoes (chopped)
1/2 of a red onion (chopped)
1 clove garlic (minced)
2 TBSP balsamic vinegar
1/4 cup olive oil
1 TBSP Italian seasoning

In a bowl add chopped tomatoes, chopped red onions, minced garlic, balsamic vinegar, olive oil and Italian seasoning--mix well. Cover and refrigerate overnight. Stir before serving. Serve with bread or good quality crackers. Optional: if you want the dip to be more tangy, add more balsamic vinegar.

#3708 - Sourdough Crab Bread

(by Shirley McNevich)

1 long shaped loaf sourdough bread
butter (optional)
3/4 cup mayo
3 TBSP chopped fresh dill
1/2 tsp. salt
12oz. lump crab meat
2 TBSP finely chopped red onions
16 tomato slices (halved)
shredded mozzarella cheese
fresh ground black pepper

Slice the sourdough bread into 16 slices, then lightly butter each side of each slice. Place the buttered bread slices on a cookie sheet and broil bread slices 1-2 minutes on each side until lightly browned and toasted. In a bowl add mayo, dill and 1/4 tsp. salt--stir well. In a separate bowl add crab meat, onions and 1/4 tsp. salt--stir well. Measure out 2 TBSP of the mayo mixture and add it to the crab mixture--stir well. Spread remaining mayo mixture evenly over the toasted bread slices. Spread crab mixture evenly over the mayo mixture. Place 2 halved tomato slices side by side on top of each bread slice (overlapping where necessary). Sprinkle shredded mozzarella cheese over the tomatoes. Broil them 3-4 minutes or until cheese melts. Sprinkle with fresh ground black pepper. Serve hot.

#3435 - Cider Vinegar Kale Salad

(by Shirley McNevich)

2 bunches of kale (washed, stems removed, and then chopped)
3 TBSP olive oil
1/2 cup cider vinegar
2 tsp. lemon juice
garlic powder
salt
pepper
1 small red onion (chopped)
1 or 2 hard boiled eggs (peeled and chopped) - OPTIONAL
Caesar salad croutons

In a bowl add olive oil, cider vinegar and lemon juice--stir. Add salt, pepper and garlic powder to your taste--stir well. In a large salad bowl add the chopped kale and chopped red onions--pour the dressing mixture over the kale/onions and toss to coat. If kale seems too dry, make a second batch of the dressing, pour as needed over the kale and toss to coat. Cover and refrigerate 2-3 hours before serving. Top with Caesar salad croutons. Optional--just before serving add the chopped eggs--toss well.