Patter Fam Sauces and Pastor's Pantry Cooking School

Grilled Apricots Salad w/ Goat Cheese, Honey, and Pecans

1 – 2 head of romaine coarsely chopped
3 cans apricot halves (reserve ¼ cup of liquid)
10-12 oz. goat cheese
1 cup honey
¼ cup apricot liquid
3/4 cup chopped pecans

Place the apricot halves on a hot griddle pan or grill, cut side down over medium
high heat. Grill for about 2 minutes to caramelize the sugars and brand the
apricot. Coarsely chop some of the apricot.

Warm the honey in a small pot over medium heat. Add the apricot liquid and stir to

Arrange the lettuce on a small plate. Top with apricot pieces. Drizzle with apricot
honey mixture. Top with goat cheese crumbles and pecans.

Written by Joyce Peters — September 30, 2018

Blue Cheese Dressing

8 oz. blue cheese or gorgonzola cheese crumbled
2/3 cup sour cream
2/3 cup buttermilk
½ cup mayonnaise
2 T White wine vinegar
½ tsp. black pepper
6 strips of fried bacon crumbled

Mix all ingredients in a bowl and whisk together.  Cover and refrigerate

Serve on a wedge of lettuce, season with freshly ground black pepper and garnish with crispy bacon bits.

Written by Joyce Peters — September 30, 2018

Citrus, Strawberry and Avocado Salad

8 cups fresh greens
1 medium navel oranges, jeweled
1 medium cara cara orange jeweled
1 medium blood orange jeweled
1 small red onion, thinly sliced
8 medium strawberries, thinly sliced
1 small avocado, peeled, halved, and sliced
2 oz goat cheese, crumbled

Place greens on a large platter. Top with orange slices, avocado, strawberry slices and red onion rings.

Scatter with goat cheese, then drizzle lightly with dressing. Pass extra dressing in a cruet or small pitcher at the table.

Written by Joyce Peters — September 24, 2018

Strawberry Poppy Seed Dressing

1 cup diced fresh strawberries
1/3 cup lime juice
4 oz. honey
1 tsp. cayenne sauce
2/3 tsp sea salt
1/4 tsp fresh ground black pepper
1/3 cup canola oil
1 T poppy seeds

Place all dressing ingredients except canola oil and poppy seeds in a blender container.  Process for 1-2 minutes on high or until very smooth.

Transfer to a medium-size bowl. Add canola oil in a slow, steady stream while vigorously stirring with a fork or whisk. Stir in poppy seeds. Taste and add a bit more honey, salt and/or pepper, if needed.

Serve with the Citrus Strawberry and Avocado Salad.

Written by Joyce Peters — September 24, 2018


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