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summer brunch
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Lobster Rolls
This has been my favorite summer food ever since I moved to
the US. I like it Maine style with mayo.
Serves 4
meat from one large cooked lobster
1⁄
2 cup mayonaise
2 tablespoons lemon juice
1⁄
2 stalk of celery, finely chopped
1 tablespoon chopped dill
salt & pepper
4 top-split hot dog rolls
1 tablespoon butter
1. Roughly chop the lobster meat and mix it in a bowl with
mayo, lemon juice, celery and dill.
2. Season with salt and
pepper.
3. Butter the hot dog buns and toast them golden in a
pan.
4. Divide the lobster salad between the rolls and serve.
Tomato and Squash Pie
This is really easy and so tasty.
Serves 6
1 sheet store-bought puff pastry
1 cup ricotta
3 tablespoons grated parmesan
salt & pepper
4 roma tomatoes, sliced
20 cherry tomatoes, cut in half
1 yellow squash, sliced
2 tablespoons olive oil
1. Preheat oven to 350ºF.
2. Place the puff pastry sheet on a
baking rack covered with parchment paper.
3. Spread with
ricotta and parmesan.
4. Sprinkle with salt and pepper.
5. Divide tomatoes and squash on top and sprinkle with a
little more salt and pepper.
6. Drizzle with olive oil.
7. Bake
for about 20 minutes or until golden.
8. Cut into pieces and
serve warm or cold.
Trout, Beet and Fava Bean Salad
Talk about flavors on a plate! This is like a mix of everything
that is tasty in this world.
Serves 4
4 golden beets, pealed and cut in 4
24 small potatoes
4oz trout filet
salt & pepper
2 tablespoons olive oil
lettuce
1⁄
2 cup cooked and shelled fava beans
2 tablespoons lemon juice
4 tablespoons olive oil
1. Preheat oven to 350ºF.
2. Place the trout, beets and
potatoes in an oven-proof dish.
3. Sprinkle with salt and
pepper and drizzle with olive oil.
4. Bake for 12 minutes, then
remove the fish and bake until the potatoes and beets are
done, about another 10 to 15 minutes.
5. Break the fish into
pieces.
6. Place fish, beets, potatoes, lettuce and fava beans
on plates and drizzle with lemon juice and olive oil.
7. Season
with salt and pepper and serve.
