Fisto2

Instructions

1. In a bowl, chop, cut and mix lettuce, tomatoes, cucumber, parsley, purslane, thyme, green pepper, radishes, mint, onion and lemon zest.
2. To prepare the vinaigrette, combine molasses, olive oil, brown sugar, salt and sumac, lemon juice and then drizzle over the vegetables.
3. To serve, incorporate the fried or broiled crispy pita bread in the salad and enjoy!

Instructions

1. In a skillet, over medium heat, add the meat, chili powder, garlic, cumin, paprika, salt and pepper and cover the meat with water. let it simmer for an hour.
2. Add onion, bell pepper to the ingredients and keep cooking for another 5 minutes.
3. In a hard taco shell, add your liking of meat, then garnish with chopped tomato, lettuce, and cheese.
4. Top the shell with sour cream and guacamole if available.

Salmon Instructions

1. In a skillet, on low heat, add wine, water, and onions;  bring the mixture to a simmer.
2. Add salmon fillets, skin-side down on the skillet. then cover and cook to desired doneness.

1. Combine chives and remaining ingredients in a small bowl.

Serve the salmon with the chive sauce and some freshly ground black pepper.

Instructions

1. In a soup pot, on medium low, add butter, oil, onions, carrots and salt.
2. Saute until vegetables are soft.
3. Add ginger and cook for a minute or two more. the add the stock to the mixture and simmer for about 10 minutes.
4. Puree the soup mixture in a blender until smooth.
5. Add lime zest and juice. Chill and serve.

Instructions

1. Sauté the onions and thyme with a pinch of salt in the olive oil in a heavy bottom sauté pan until the onions are golden. (make to not burn the onions)
2. Add half cup of water then after it evaporates a little, add the milk and broth and simmer.
3. Add chestnuts and simmer until chestnuts are falling apart.
4. Remove soup from heat and stir in the heavy cream.
5. Puree the mixture until it is blended and smooth, strain it for a smooth mixture.
6. Add black pepper and salt to taste.
7. Enjoy

Instructions

1. Cut the seafood ingredients into munchies (bite-size) pieces then mix them together.
2. Cut the onion a la julienne.
3. Cut tomatoes, red and yellow and green bell peppers into small squares.
4. Mix the onion, tomatoes, lime juice, bell peppers, jalapeño, cilantro , olive oil, salt and pepper, then add them to the seafood mixture.

Instructions

1. Season the meat strips with some salt, black pepper and garlic powder, then dust with flour.
   Brown them on both sides in the olive oil and butter.

2. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings.
3. Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour.
4. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth.
5. Cook over low heat for about 30 minutes, covered.
6. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the cream the last few minutes, right before you serve.

Instructions

1. Rinse lentils and place in a pan with water.
2. Boil for approx 25 minutes on medium fire. Sauté chopped onions in oil.

3. Add onions and residue, seasonings and rice to the lentils.
4. Cook for 20 minutes while often stirring.

Instructions

1. Heat all the ingredients together.

2. Bring to a boil.
3. Reduce heat to low, and simmer for 30 minutes uncovered.
4. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
5. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered.
6. Stir in heavy cream.
7. Pour into soup bowls.
8. Garnish with fresh parsley.

Instructions

1. Combine all ingredients and mix well.

2. Keep the butter in a plastic container.
3. Drain the Snails and rinse them.
4. Boil them for about 15 mins in a combination of 2 cups water and 2 cups red wine.
5. In a escargot cocotte, place the snails and cover with the garlic butter mixture.
6. Bake at 230C for 10 minutes.
7. Serve them hot.