Summer Oyster Gazpacho

This is a simple, yet elegant appetizer to serve guests.

3 tbsp (45 mL) each finely diced seedless cucumber and orange pepper

2 plum tomatoes, seeded and diced

1 small clove of garlic, minced

2 tsp (10 mL) lime juice

1 tsp (5 mL) Worshire sauce

¼ tsp (1 mL) each salt and pepper

3 cups (750 mL) good quality vegetable cocktail or tomato juice, well chilled

2 tbsp (30 mL) sour cream

12 smoked oysters (canned)

1 tbsp (15 mL) each chopped fresh parsley and dill

4 large martini glasses

Toss diced cucumber, orange pepper, tomatoes, minced garlic, lime juice and Worshire in a small bowl. Cover, refrigerate and marinade for 30 minutes. Distribute vegetables and any marinade evenly between martini glasses. Pour vegetable cocktail evenly between glasses.  Garnish each glass evenly with a dollop of sour cream, smoked oysters and herbs. Serve immediately. 

Make 4 servings.      

Curried Chicken Lettuce Wraps

These tasty wraps are a meal in themselves and taste great with a glass of Chardonnay.

1, Deli BBQ Rotisserie chicken (about 2 lbs) or 2 cups (approx) chopped cooked chicken

3 tbsp (45 mL) plain yogurt

2 tsp (10 mL) mild curry paste

1/3 cup (75 mL) each diced peaches and red pepper

3 tbsp (45 mL) chopped green onions

2 tbsp (30 mL) chopped fresh mint

¼ tsp (1 mL) salt and pepper

1 small head radicchio leaves, washed and dried

1 small head Boston lettuce leaves, washed and dried

Remove all meat from chicken and chop.  Combine chopped cooked chicken, yogurt, curry paste, diced peaches, peppers, green onion, mint, salt and pepper in a large mixing bowl.  Cover and refrigerate for up to 2 days, stir well before serving.  Arrange radicchio and Boston lettuce leaves on a large platter.  Place chicken salad in a serving bowl and serve with leaves.  To serve:  Have guests serve themselves, scoop about 2 to 3 tbsp (30 to 45 mL) of salad on to a radicchio or Boston leaf and fold in leaf like a “spring roll”. 

Makes about 24 wraps wraps.

Artichoke and Arugula Pizzas

These pizzas are a terrific vegetarian option; however they lend themselves well to grilled sliced chicken or beef. 

2 jars (170 mL) each, marinated artichokes, drained and coarsely chopped

½ cup (125 mL) ricotta cheese

½ tsp (2 mL) finely grated lemon zest

1 tsp (5 mL) lemon juice

½ tsp (2 mL) minced garlic

¼ tsp (1 mL) pepper

4 soft Greek style pitas

1 cup (250 mL) roughly chopped baby arugula

½ cup (125 mL) finely chopped sundried tomatoes

Stir chopped artichokes, ricotta, lemon zest, lemon juice, garlic and pepper until well combined. Cover and refrigerate for up to 2 days. Spread ricotta cheese mixture evenly between pitas. Garnish each pita evenly with chopped arugula and sundried tomatoes. 
Cut each “pizza” into 4 wedges. 

Makes 16 wedges.