Lettuce Wrapped Tuna Salad

Ingredients:

• 1 1/2 tsp Ceasar Salad dressing
• 1/2 can of tuna
• 2 small carrots, chopped
• 2 lettuce leaves
• 3 olives
• 1/2 cup tomato chopped
• 1/2 tsp garlic powder
• 1/2 tsp basil leaves
• 1/2 tsp ground black pepper
• 1/2 tsp salt

Direction:

1. In a small bowl, combine tuna, chopped carrot, olives, and tomato.
2. Chop one of the lettuce leaves and add.
3. Spinkle with remaining spices, salad dressing, then mix thoroughly.
4. Using the other lettuce leaf, place tuna salad in the center and fold

Green Mango Salsa

Ingredients:

• 1 pc Green mango, de-seeded and diced
  
• 1 pc ripe tomatoes, de-seeded and diced
  
• 1 pc red onion, diced
  
• 2 pcs salted egg, diced,
  
• 2 Tsp vinegar
  
• 1 Tsp cilantro, chopped
  

Procedure:

Mix all in gredients together in bowl and refrigerate before serving

 

Grilled Vegetable Sandwich

INGREDIENTS

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4x6 inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese

DIRECTIONS

1. Mix the mayonnaise, minced garlic, and lemon juice in a bowl. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Bean Curd Sandwich

Ingredients:

• 2 pieces long bean curd
• 200g vegetarian ham
• 6 mushrooms
• 1 carrot
• 1 cup vegetable stock
• 1/2 tsp salt
• 1 tsp cornflour and 1 tbsp water
• few drops of sesame oil

Procedures:

1. Sliced bean curd. Soak mushrooms until soft, remove stems and slice. Slice ham. Boil carrot until cooked. Rinse in cold water and slice.
2. Arrange bean curd, carrot, mushroom and ham one after another in a dish, as shown in the photograph. Steam over medium heat for 10 minutes.
3. Bring stock and salt to a boil. Thicken with cornflour solution. Sprinkle with a few drops of sesame oil.
4. Pour thickened stock over the steamed bean curd and serve.