Mariet’s Bean Salad

So I come home one day from a catering gig, and my mom was so excited about a new recipe she came up with recently. She looks at me with big eyes, nephew on hip, and says, “Look what I made today! It was so good everyone loved it. You should make this for your next event.”

So of course I did and what do you know? Everyone loved it. So credit to my mama for this delicious and very easy salad.

Serves 6-8 people

Ingredients

. 2 – 15.5 oz can of red kidney beans, rinsed

. 2 – 4 oz can of sliced mushrooms, rinsed

. 1 onion, thinly sliced

. 1/2 bunch of Italian flat leaf parsley, coarse chopped

. 1 tsp paprika

. 1 tsp dried oregano

. 1 tsp dried thyme

. 1 tsp salt

Procedure

1. Put all ingredients in a bowl and massage into the onions, mushrooms, and beans. Place in bowls and serve.

Scallops With Limoncello Gelato

I know some aren’t very into raw foods but this is something I learned about raw seafood. It goes so well with a fruity gelato. I decided to use limoncello gelato with raw scallops.

Serves 5

Ingredients

. 5 scallops

. 5 tablespoons limoncello gelato (you can make it from scratch if you have the machine or get it at Whole Foods or your local grocery store)

. 5 large edible flowers

. Pepper, to taste

Procedure

1. Slice each scallop thinly into 4 slices and plate in a fanned our style.

2. Take two tablespoons and soften the gelato until smooth and plate next to the scallops.

3. Grind fresh pepper onto the scallops and place the edible flower onto the plate and serve immediately.