Summer Fresh Salads Inc. - Gourmet Salads, Dips, Hummus, Soup, and Prepared Foods available in the refrigerated deli section of your favourite food store.
Seach our site
HOME | NEWSLETTER

Spring Green Letttuce with Original Hummus Dressing

Click for a larger image.


Summer Fresh Original Hummus

1
1 tbsp
2 tbsp
3 tbsp
1 head
1 cup
2 tbsp
4


Summer Fresh Original Hummus
Lemon Juice
Olive Oil
Water
Red or Green Leaf, Butter Lettuce or Boston
Frissee or Escarole
Sunflower seeds, toasted
Poached Eggs or Hard Boiled Eggs
salt, as needed
pepper, as needed
1. In a medium size bowl, mix Summer Fresh Original Hummus, lemon juice, olive oil, water, salt, and pepper together. If the consistency of the dressing is a bit too think, add 1 tbsp of water at a time, until the desired consistensy.

2. Hand cut lettuce into large pieces, about 2" by 2". Add frissee or escarole and toasted sunflower seed to the mix.

3. Hand toss the salad vegetable with the dressing. Divide salad into 4 bowls. Top each salad with poached egg, or a sliced of egg.

Serves 4

> Click here for a printer-friendly version <



Grilled Vegetable Tart

Click for a larger image.


Summer Fresh Roasted Garlic Hummus

1 sheet
1


1
1
1
1
1/4 cup
1
1 tbsp
Puff Pastry
Summer Fresh Roasted Garlic Hummus
salt, to taste
pepper, to taste
Eggplant, sliced thin (1/4" strips)
Red Pepper, sliced thin (1/4" thick)
Zucchini, sliced thin (1/4" thick)
Small Red Onion, sliced thin (1/4" julienne)
olive oil
egg, for eggwash
water, for eggwash
200g
100g
250g
1. Preheat the oven to 375F. Roll out the pastry to the size of 10" by 6". Brush the pastry with the eggwash. Put the pastry into the oven for about 8-9 min or until the tart has golden brown color.

2. Mix all the sliced vegetables with olive oil, salt, and pepper. Place vegetables on a baking sheet and roast them for about 8 or 9 minutes, or until they are slightly charred.

3. Once the tart and the vegetables have cool, spread Summer Fresh Roasted Garlic Hummus gingerly on top of the tart. Add roasted vegetables to the top of hummus. Put the whole tart back into the oven for about 1-1.5 min to warm up.

Serves: 4 people for appetizer or 2 people for entrée.

> Click here for a printer-friendly version <



Spring Vegetable Quiche Tart

Click for a larger image.

Summer Fresh Roasted Red Pepper Hummus

1
1
5
1/2 cup
1/2 cup
1/4 cup
1/4 cup
2 tbsp
1 tbsp
1/2 cup


Tart Dough for 9 inch tart
Summer Fresh Roasted Red Pepper Hummus
Eggs, large
Whole milk
Asparagus Spears, slice into 1-1.5 inch length
Carrots, diced small
Fresh or frozen peas
Shallots, sauteed
Butter
Grueyere or White Cheddar Cheese, shredded
salt, as needed
pepper, as needed
1.P reheat the oven to 375F. Melt the butter on a small frying pan. Add shallots and sautee until they are translucent. Add asparagus, carrots, peas. Cook for about 2 minutes.

2. While vegetables are cooling, blind bake the tart dough in the oven for about 20 min. Cover the tart dough with a parchement paper and fill with dry bean. Once the tart is out, remove from the oven and cool the tart. In a medium size bowl, whisk Summer Fresh Roasted Red Pepper Hummus, eggs and milk until mixed.

3. Once the tart and the vegetables have cool, arrange the vegetables evenly over the tart. Pour the egg mixture into the tart slowly. If using, sprinkle cheese all over the quiche.

4. Bake the quiche in the oven for about 45 min or until the center is set.

> Click here for a printer-friendly version <



> Click here for more recipes! <


© Summer Fresh Salads Inc. All Rights Reserved.