Crab Salad (4)


A perfect summer salad – lump crabmeat

with avocado, celery and romaine lettuce tossed in  mayonnaise diluted with freshly squeezed lemon juice and sprinkled with cayenne pepper.

1 head of romaine lettuce – finely chopped

1 avocado – diced

2 sticks of celery – diced

8 oz lump crabmeat

2 tbsp. mayonniase

Juice of 1 lemon

Salt and freshly ground black pepper

2 pinches of cayenne pepper

Place lettuce, avocado, celery and crabmeat in a large bowl.

Whisk mayonnaise, lemon juice, salt and pepper together, then pour over the salad ingredients and toss well.

Sprinkle cayenne pepper over the top.



Vegetable and Bean Soup (4)

photo - vegetable soup with kale

Dull, wet day so made soup. This is a hearty soup – almost a vegetable stew – and stuffed full of goodness – celery, carrots, tomatoes, cannellini beans and kale (if you don’t like kale, try spinach).

1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

1 onion – chopped

1 large clove of garlic – finely chopped or grated

3 sticks of celery – finely sliced

2 largish carrots – finely sliced

1 cup of chopped tomatoes

1 can of cannellini beans

4 cups of veg. broth/stock

2 handfuls of chopped kale

Heat oil in cast iron casserole dish and when sizzling add onion and let it brown a bit, then add garlic.

After a few minutes, add the rest of the ingredients.

Bring to a boil, then simmer for 30 minutes with the lid on.


Tuna, Cucumber, Fennel and Celery Salad with an Avocado Dressing (serves 4)

photo - tuna salad avocado dressing

Tuna, Cucumber, Fennel and Celery Salad with an Avocado Dressing (serves 4)

Dreamt this up last night – it’s a green salad for sure. Omit tuna and it’s vegetarian/vegan. Dressing has a tang some few drops of Green (jalapeno) tabasco (depends on number because I used a mild version – think there are 2 strengths). Always love trying new dressings as they really ring the changes to the taste of salad ingredients.

So, drain tuna, using best canned or jarred type. Chop veg. Spoon over dressing  et voila! Can use chicken too.

Avocado Dressing

Take one ripe avocado and roughly dice.

Place in food processor with juice of a lemon and 1 tbsp. extra virgin olive oil. Add a several drops of green tabasco sauce, taste and add more if needed, according to your taste. Season with salt and freshly ground black pepper.

If dressing seems too thick add some water – a little at a time to desired consistency.

Celery and Pea Soup with a Dollop of Mustard (serves 4)

Celery and Pea Soup with a Dollop of Mustard (serves 4)

Due to a large packet of frozen peas being neglected and hence thawing out I have been scrambling to use them up, hence this soup. I love peas but they are sweet (which is why I like pea and ham soup) which is why I added some mustard and this solved the ‘sweet’ problem. I still have half a packet of peas left so watch this space!

1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

1/2 a large onion – chopped

1 large garlic clove – chopped

1 head of celery – chopped

2 cups of frozen peas

3 cups of veg. broth/stock

1 tbsp. Dijon mustard

Heat seasoned olive oil in a cast iron casserole dish and when sizzling add onions and garlic and cook for a few minutes until onion is a little softened.

Then add celery, peas and veg. broth/stock, bring to boil and simmer for 20 minutes.

Puree in food processor along with mustard.

Pear, Walnut, Apple, Fennel and Celery Salad with Yuzu Honey Mustard Dressing (serves 4)

Pear, Walnut, Apple, Fennel and Celery Salad (serves 4)

Remember the day when Waldorf Salad was frequently on the menu? It really had to be the only choice before I would eat it. Now I am older and wiser I kind of like the idea, but now it is not on the menu! So, here is my Waldorf Salad inspired salad. Has loads of goodness, crunch and the dressing is really good too (made with raw honey, Dijon mustard and Yuzu juice). Get my raw honey at Bee Unique here in West Palm Beach – – they ship it too. Yuzu juice is available online in the US at and at Waitrose in the UK – a little goes a long way. Also Yuzu juice prevents apples and pears from going brown.

Cut up 1 pear, 1 apple, 1/2 bulb of fennel, 2 sticks of celery into small pieces.

Sprinkle over 2 tbsp. chopped walnuts

Toss with dressing made from 1 tbsp. honey, 2 tbsp. olive oil and 1/2 tsp. Yuzu juice

Another Tuna Salad! (serves 4)

Another Tuna Salad! (serves 4)

Tuna Salad is sometimes great, sometimes not depending on where you buy it – I have experienced some very dry tuna salad in my lifetime and ones with a huge amounts of  mayo in them. A one though is moreish. This version of tuna salad rings the changes and is good for a lunchbox. I used less tuna than usual (4.5 oz. Wild Planet Wild Albacore Tuna Fillets) and upped the amount of veg. (Eden Organics Great Northern Beans – no PBA in can) and celery. Special ingredient finely chopped black olives. My go to dressing is lemon and olive oil.

1 can Great Northern Beans – drained and rinsed

1 x 4.5 oz. jar of tuna in oil – drained

6 olives finely – chopped

2 stalks of celery – chopped

Juice of half a lemon

2 tbsp. extra virgin olive oil seasoned with freshly ground pepper, no salt need as tuna and black olives provide it)

Place beans, tuna, olives and celery in a bowl.

Pour over the lemon juice and olive oil and toss

Braised Celery and Peas (serves 4)

Braised Celery and Peas (serves 4)

Came up with this when I was wondering how to use up the celery I had bought too much of and didn’t have enough veg. broth/stock to make soup. I softened an onion, added the chopped celery, some broth and a cup of frozen peas. Key is to not let celery get too mushy. I served this side dish with pork tenderloin, fingerling potatoes and an onion marmalade. The veg. looks nice and green and Spring like, too.

1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

1 medium onion – chopped

1 medium head of celery – chopped

1 cup veg. broth/stock

1 cup frozen peas

Heat oil and when sizzling add onion and let soften and brown a little.

Add celery, peas and broth/stock.

Bring to boil, then simmer for 10 – 15 minutes.