Carrot & Green Apple Salad with Lime Vinaigrette

Carrots and green apples, both of them crunchy and sweet, are a winning combination in this tangy salad. Serve this salad as an accompaniment to a smoked turkey sandwich or grilled chicken, shrimp or fish. Look for interesting varieties of carrots in different colors, and use a Thin Julienne Slicer to slice them perfect thin strips.

Cabbage Salad with Carrot, Apple, Cilantro and Sunflower Oil

When you are not sure what to serve, this cabbage salad provides the perfect solution, suitable for an informal meal with your family, working lunch with colleagues where a full meal is not required, or perhaps an after-theater supper with friends. Fresh, light and easily digestible, this salad is attractive, easy to prepare and sure to please.

Ingredients:

• 1/2 medium head green cabbage
• 1 large carrot
• 1 apple 
• 1/4 bunch fresh cilantro, leaves and tender stems, finely chopped
• 2 Tbsp lemon juice
• 1 Tbsp sugar
• 3 Tbsp sunflower oil
• 1 Tbsp poppy seeds
• Salt and freshly ground white pepper, to taste 
• hard boiled quail eggs for garnish

Directions:

To make the dressing, in a small bowl, whisk together the lemon juice, sugar, pepper and salt. Whisk in the sunflower oil. Set the dressing aside for about 10 minutes to allow the flavors to blend. Taste and adjust the seasonings.



Core and thinly shred the cabbage halves. Using a mandoline if desired, peel and thinly julienne the carrot. Very thinly slice the apple. In a bowl, combine the apple, carrot, cabbage, cilantro and poppy seeds. Toss thoroughly to distribute the ingredients evenly. Add the dressing, toss and garnish with hard boiled quail egg.

Papaya-Lime Soup with Strawberries - simply prepared but satisfying end to any meal

Papaya is at its best uncooked, so it typically makes its way into recipes like fruit salad and sorbet. But this soup is a more elegant venue for the sweet, earthy fruit, and it's especially perfect for papayas too ripe for salad. Add a little lime juice to round out spark the flavor. The result is a refreshing, velvety, vivid orange soup that is entirely welcome after a rich meal.



Serve it as is, or with sliced strawberries, or have fun dressing it up with other fruit like cubed melon, or with scoops of sorbet or ice cream.



From the book "The last Course"


Serves: 6-8

Ingredients:

• 2 large papayas
• 3/4 cup of syrup (2 cups of sugar and 1 1/2 cups of water for 2 1/2 cups of syrup)
• 1/4 cup fresh lime juice, or to taste (from 2 to 3 limes)
• 1 pint strawberries, hulled and sliced in quarters
• sage for garnish

Directions:

In a small saucepan over medium-high heat, combine the sugar and water. Bring the mixture to a simmer, stirring until the sugar dissolves. Let the syrup simmer for one minute, then turn off the heat and allow to cool. Use 3/4 cup for the soup and the rest will keep almost indefinitely in a tightly sealed bottle in the refrigerator.

Halve the papaya and scoop out the seeds. Cut into thick slices, then peel away the skin. Cut into cubs.

Puree the papaya with half of the strawberries in a food processor or blender. Put it in the bowl and stir in 1 1/2 cups water, the syrup, and the lime juice, adding more lime juice to taste if necessary.

Chill the mixture until very cold, at least two hours.

Serve the soup with sliced strawberries and garnish with sage.