Recipes By Product - Food Processors

Amarillo Thick Cut Pork Chops

- Serves 4
  • 4 cloves garlic
  • 1/2 cup oil
  • 1/4 cup lime juice
  • 1 tablespoon Kosher salt
  • 4 pork chops, thick cut
  • 4 tablespoons Amarillo* seasoning, from the Latin section of your grocer
  • 4 cloves garlic
  • 1/4 small onion
  • 1/4 cup rosemary leaves
  • 1/2 teaspoon pink peppercorns
  • 1/4 cup olive oil
  • 1 tablespoon lime juice
  • Process first 4 ingredients in Oster® Food Processor.
  • Pour into large resealable, leak-proof plastic bag. Add chops and marinade 6 to 8 hours or overnight.
  • Remove chops from bag and pat dry.
  • Set Oster® Indoor Grill to highest temperature.
  • Place Amarillo onto a flat plate and dip edges of chops into it coating all the edges but no the top or bottom of chops.
  • Place chops on hot Oster® Indoor Grill. Cook for about 8 minutes per side or until juices run clear.
  • While chops are cooking, take next 6 ingredients and whirl in Oster® Food Processor for a few seconds.
  • When chops are done pour sauce over top and serve.
*Amarillo is a Latin cooking ingredient, mainly used for adding color to food. It contains corn flour, food coloring, and cumin. Plain cumin or paprika may be substituted.

Eggs Benedict with Asparagus & Crab

- Serves 2
  • 1/4 cup parsley
  • 1/4 cup vegetable oil
  • 1 teaspoon vinegar
  • 4 eggs
  • 4 thin slices Canadian bacon cooked
  • 2 English muffins
  • 4 whole crab claws cooked
  • Steamed asparagus
Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • 1 stick unsalted butter, melted and hot
  • salt and pepper
  • Put parsley and oil in Oster® Blender or Oster® Food Processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.
  • In a large Oster® Skillet, bring 2 inches of water and vinegar to a boil.
  • Crack 1 egg into a glass.
  • Reduce water to a simmer and pour egg into water in one quick motion.
  • Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.
  • Remove eggs with a slotted spoon and drain on a paper towel.
  • Toast the English muffins in Oster® Toaster until golden.
For the sauce:
  • Place egg yolks, water and lemon juice into blender. Blend for 1 minute.
  • With blender running, pour butter through open hole of blender lid.
  • Season with salt and pepper and keep warm.
To assemble eggs benedict:
  • Top each half muffin with bacon, a poached egg and crab claws.
  • Pour warm sauce over all.
  • Garnish with parsley oil and steamed asparagus.

Hot Smoked Veal Souffle with Merlot Wine Glaze, Italian Parsley Juice, Grilled Shiitake Mushrooms and Vegetable Slaw

- Serves 6
Veal Souffle:
  • 6 veal loin tenderloins
  • 1 egg
  • 1 ounce crushed ice
  • 3 tablespoons spinach puree
  • 2 tablespoon canola oil
  • 1 fresh truffle, cut into 18 thin slices
  • 6 ounces caul fat
  • 4 ounces Merlot vine trimmings or any wood chips of your choice
  • sea salt and freshly ground white pepper
Merlot Wine Glaze:
  • 3 cups Merlot red wine
  • 1 bay leaf
  • 2 fresh thyme sprigs
  • 1 clove garlic
  • 6 tablespoons chicken glaze
Parsley Juice:
  • 2 cups Italian parsley leaves, no stems
  • 1 tablespoon lemon juice
  • 1 clove garlic confit
  • 1/2 cup clean chicken broth
  • 1/4 cup extra-virgin olive oil
Grilled Shiitake Mushrooms:
  • 18 fresh medium shiitake mushrooms, stems removed
  • 1 tablespoon minced shallots
  • 4 fresh thyme sprigs
  • 4 tablespoons extra-virgin olive oil
  • sea salt and freshly ground white pepper
Vegetable Slaw:
  • 2 tablespoons finely julienned carrot
  • 2 tablespoons finely julienned red bell pepper
  • 2 tablespoons finely julienned yellow bell pepper
  • 2 tablespoons finely julienned green bell pepper
  • 2 tablespoons finely julienned nap cabbage
  • 2 tablespoons finely julienned red cabbage
  • 2 tablespoons finely julienned snow peas
  • 2 tablespoons finely julienned leek
  • 2 tablespoons finely julienned fennel
  • 1 tablespoon chiffonade of basil
  • 1 tablespoon bean sprouts, cleaned
  • 1 tablespoon lemon juice
  • 1/4 ounce walnuts, chopped
  • 1/8 ounce white sesame seeds
  • 1/8 ounce black sesame seeds
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons walnut oil
  • sea salt and freshly ground white pepper
  • 6 fennel sprigs, deep fried
Veal Souffle:
  • Trim veal tenderloins by removing all fat, sinew and side strap.
  • Reserve trimmings.
  • Cut each trimmed tenderloin into 3 1-inch nuggets.
  • Clean reserved trimmings and free from any fat, sinew or gristle.
  • Grind veal in an Oster® Food Processer.
  • Add egg, ice, spinach puree and salt pepper to taste.
  • Process to mousse consistency.
  • Remove from bowl and refrigerate for 1 hour.
  • In a heavy-bottomed skillet, sear veal nuggets on both sides in canola oil over a high flame.
  • Remove nuggets from skillet.
  • Using a pallet knife, spread veal-spinach mousse onto nuggets, top each with one slice of truffle, and wrap in caul fat.
  • Place veal souffles in stovetop smoker that contains ignited vine trimmings or preferred wood chips.
  • Cover and smoke for 20 minutes.
Merlot Wine Glaze:
  • In a heavy-bottomed pot, combine Merlot wine, bay leaf, thyme, and garlic.
  • Reduce by 75% and then add chicken glaze.
  • Strain and keep warm.
Parsley Juice:
  • Blanch Italian parsley.
  • Combine with lemon juice, garlic, chicken broth and olive oil in an Oster® blender for 2 minutes.
  • Remove from blender and reserve.
Grilled Shiitake Mushrooms:
  • In a bowl, combine shiitake mushrooms, shallots, thyme, olive oil and salt and pepper to taste.
  • Let marinate for 5 minutes.
  • Grill when ready to serve.
Vegetable Slaw:
  • In a bowl, combine all and adjust seasoning.
To Serve:
  • On each hot dinner plate, arrange three veal souffles and drizzle with Merlot wine glaze and parsley juice.
  • Place grilled shiitake mushrooms around.
  • Center vegetable slaw.
  • Garnish with a deep-fried fennel sprig. Serve at once.

Sweet & Savory Brie in Puff Pastry

- Serves 12 to 14
Savory Filling
  • 1/2 cup green olives
  • 1/2 cup parsley leaves
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1/2 cup packed spinach leaves
Sweet Filling
  • 1 cup whole fresh cranberries
  • 3/4 cup dark brown sugar
  • 1/2 cup pecans
  • 1 teaspoon butter
  • 2 round oven safe baking dishes, that will hold Bries snugly
  • Defrost 2 pastry sheets, unfold and place 1 sheet in each of the baking dishes. Remove the white skin from the top of both Bries.
  • Place Brie in center of pastry and crimp the edges of pastry together to form a lip around the edge of the Brie.
Savory Brie
  • Combine all ingredients in a food processor until finely chopped. (Do not form a paste.)
  • Spread on top of 1 Brie.
Sweet Brie
  • Combine all ingredients in an Oster® food processor until finely chopped. (Do not form a paste).
  • Spread mixture on top of the other prepared Brie.
  • Bake in Oster® Toaster Oven at 400° for about 15 minutes or until pastry is golden. Serve immediately.
  • Accompany with a variety of crackers, bread and fruit.

Grilled Salmon with Mango Peach Salsa

- Serves 4
  • 4 salmon steaks
  • 1/8 cup honey
  • 1/4 cup vegetable oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic
  • 1/4 onion
  • 1 pinch ground cloves
  • 1 pint salt
  • 1/2 mango, pitted and peeled
  • 1/2 cup sliced peaches, canned or fresh
Mango Salsa
  • 1/2 cup diced peaches, fresh or canned
  • 1 mango, pitted, peeled and diced
  • 1/2 red pepper, diced
  • 3 green onions, chopped
  • 1 teaspoon fresh ground ginger
  • 1/4 cup chopped parsley
  • 1 jalapeno pepper, seeded and chopped (optional)
  • 2 tablespoons lime juice
  • Place all marinade ingredients in Oster® Food Processor or use Oster® Hand Blender and blend until smooth.
  • Immerse salmon in marinade and refrigerate for 1 hour. Make salsa during this time.
Mango Salsa
  • Toss all ingredients together. Refrigerate 1 hour.
To Serve
  • Set Oster® Indoor Grill to highest setting.
  • Remove salmon from marinade and pat dry. Place on preheated grill and cook approximately 5 minutes per side or until salmon flakes with a fork.
  • Place salmon on plate and spoon salsa over top.

Marinated Veggie Ball with Flank Steak

- Serves 4 to 6
  • 4 cloves garlic
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 zucchini
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • Salt and pepper, to taste
  • 1 1/2 pounds beef flank steak
  • Whirl garlic in Oster® Food Processor until finely chopped. Add oil, vinegar, salt and pepper and pulse one or two times until blended.
  • Remove mixture from processor bowl.
  • Replace bowl but do not clean out and add peppers and zucchini to processor bowl and pulse until roughly chopped.
  • Add 1 tablespoon of the oil mixture to vegetables and pulse once. Put mixture in small bowl or ramekin. Let mixture sit for one hour.
  • Marinate steak in the remaining oil mixture for 1 hour in refrigerator.
  • Grill steak to desired doneness. Slice steak very thin and arrange on serving platter.
  • Turn out ramekin in the center of platter and serve.

Crispy Red Snapper with Eggplant Agrodolce

- Serves 4
Red Pepper Juice:
  • 4 red bell peppers
  • 1 teaspoon paprika
  • 2 tablespoons butter
  • salt and cayenne pepper
  • 1 sweet onion, chopped
  • 1 large eggplant, diced, salted and drained
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons blanched orange zest
  • 4 tablespoons orange juice
  • 4 tablespoons pine nuts
  • 1 tablespoon sugar
  • pinch of crushed red pepper flakes
  • 2 tablespoons chopped chives
  • salt and pepper
  • olive oil
  • 8 fingerling potatoes, boiled
  • 2 teaspoons chopped parsley
  • 1 tablespoon butter
  • 1 tablespoon chicken stock
  • salt and pepper
Rice Flour Batter for Snapper:
  • 1/2 cup rice flour
  • 1/2 cup water
  • 2 tablespoons baking powder
  • salt and cayenne pepper
Red Snapper:
  • 2 tablespoons canola oil
  • 4 5- to 6-ounce red snapper fillets, skins on
  • 1 cup rice flour batter (preceding recipe)
Red Pepper Juice:
  • Remove seeds from bell peppers.
  • Cut peppers into 1-inch pieces.
  • Puree in an Oster® food processor, then strain through a cheesecloth.
  • Measure out 1 cup of resulting juice.
  • Add paprika.
  • Reduce by two-thirds and finish with butter, salt and cayenne to taste. Set aside.
  • Heat a heavy skillet and sweat onions in olive oil until translucent.
  • Add eggplant and saute until soft and golden.
  • Deglaze with orange juice and vinegar, and cook away liquid.
  • Add orange zest, pine nuts, pepper flakes and sugar.
  • Salt and pepper to taste.
  • Add chives.
  • Warm potatoes with butter, stock, parsley and salt and pepper to taste.
Rice Flour Batter for Snapper:
  • Mix ingredients, adding salt and cayenne to taste.
Red Snapper:
  • Preheat Oster® toaster oven to 400°.
  • Heat oil in a heavy nonstick skillet.
  • Dip fish fillets in rice flour batter and cook on stove, skin side first, until golden brown.
  • Finish for 3 minutes in oven.
To Serve:
  • Place potatoes on a plate.
  • Top with fish.
  • Add eggplant mixture and drizzle with red pepper reduction.

Seafood Empanadas

- Serves 16
  • 1 roasted pepper, cut into strips
  • 16 ounces prepared seafood stuffing, from frozen section of grocer
  • 1/4 cup red pepper, diced
  • 1/4 cup celery, diced
  • 1/4 - 1/2 cup plain bread crumbs
  • 20 pieces prepared empanada wrappers, from frozen section of grocer - You may substitute wonton wrappers
  • Avocado, mashed or pureed in blender
  • Cilantro oil*
*Cilantro oil
  • 1/2 cup vegetable oil
  • 1/4 cup cilantro
  • Preheat Oster® Deep Fryer.
  • Mix together first 4 ingredients. Add enough bread crumbs to make the mixture bind together.
  • Lay out empanada wrapper and brush with water.
  • Place 1 tablespoon of seafood mixture in center of wrapper. Fold wrapper over to make half-circle shape. Brush outside all over with water. With a fork, press edges of wrapper together. Continue until all wrappers are filled.
  • Place empanadas in preheated Oster® Deep Fryer and cook until golden.
  • Serve with mashed avocado and drizzle with cilantro oil.
*Cilantro oil
  • Put into Oster® food processor 1/2 cup vegetable oil and 1/4 cup cilantro
  • Whirl in food processor for a few seconds
  • Pour mixture through strainer

Chile and Corn Fritters

  • 4 green Anaheim chiles
  • 3 cups corn kernels, scraped from the cob
  • 3 green serrano chiles, seeded, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp all purpose flour
  • Oil/clarified butter
  • Roast the Anaheim chiles over an open flame until black. Soak in water, peel, seed, and dice them.
  • Process the corn in an Oster® food processor until it resembles a puree, about 2 minutes.
  • In a bowl mix together the corn puree, chopped chiles, salt and pepper with the Oster® hand mixer. Slowly add the flour, small amounts at a time, while stirring.
To Serve:
  • Enjoy this Southwestern-inspired vegetarian appetizer of chiles and corn. Lightly battered and fried, they're easy to make in a short amount of time.

Santa Fe Chile and Corn Cakes

  • 4 green Anaheim chiles
  • 3 cups corn kernels, scraped from the cob
  • 3 green serrano chiles, seeded, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp all-purpose flour
  • Oil/clarified butter
  • Roast the Anaheim chiles over an open flame until black. Soak in water, peel, seed, and dice them. Process the corn in an Oster® Food Processor until it resembles a pur'ee, about 2 minutes. In a bowl mix together the corn pur'ee, chopped chiles, salt and pepper. Slowly add the flour, small amounts at a time, while stirring. In a medium saucepan heat the clarified butter over high heat. Using a slotted spoon, gently drop spoonfuls of the batter into the hot butter. When the edges are brown, after about 2 minutes, turn the fritters over and cook another 2 minutes. Remove the fritters and allow them to drain on paper towels.

Flash-Fried Squid with Red Pepper-Almond Aioli and Horseradish Gremolata

- Serves 6 to 8
  • 1-1/2 pounds squid, cleaned and cut into rings (including tentacles)
  • 4 cups flour
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons dried thyme
  • peanut oil (for deep frying)
  • lemon wedges (for garnish)
Red Pepper-Almond Aioli:
  • 1 egg yolk
  • 1 red bell pepper, roasted, peeled, seeded and chopped
  • 2 tablespoons tomato paste
  • 4 teaspoons chopped garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 cup olive oil
  • 1 cup slivered almonds, toasted
  • salt and pepper
Horseradish Gremolata:
  • 2 tablespoons chopped parsley
  • 1/2 tablespoon finely minced lemon zest
  • 1 tablespoon fresh horseradish, peeled and grated
  • Mix together flour, paprika, salt, pepper and thyme.
  • Heat 3 to 4 inches of oil to 350° in an Oster® deep fryer.
  • Shake off any excess liquid that may have collected around squid. Dredge squid in flour mixture.
  • Fry quickly in batches until golden (1 or 2 minutes). Do not overcrowd or overcook. Drain on paper towels. Salt lightly if desired.
Red Pepper-Almond Aioli:
  • Puree all ingredients except oil and almonds in an Oster® food processor.
  • While motor is running, gradually add oil.
  • Add almonds last, pulsing briefly to retain some texture.
Horseradish Gremolata:
  • Combine all ingredients.
To Serve:
  • Serve squid hot with red pepper-almond aioli and lemon wedges.
  • Sprinkle horseradish gremolata lightly over and around squid.

Medallion of Lamb with Green and Black Provencal Olives, Eggplant Caviar and Basil-Infused Extra-Virgin Olive Oil

- Serves 6
Medallion of Lamb with Green and Black Olives:
  • 3 tablespoons vegetable oil
  • 6 5-ounce lamb medallions
  • 2 tablespoons sweet butter
  • quick lamb sauce (recipe follows)
  • 1/2 cup green olives, chopped
  • 1/2 cup Nicoise olives, chopped
  • salt and pepper
  • 1 tablespoon chopped Italian parsley (for garnish)
Quick Sauce for Lamb:
  • 1-1/2 pounds lamb bones, broken into approximately 1-inch pieces
  • canola oil
  • chicken or vegetable stock
  • vegetables, finely chopped
  • butter or extra-virgin olive oil
Eggplant Caviar:
  • 2 large Italian eggplants
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil, plus 2 tablespoons
  • salt and pepper
Basil-Infused Extra-Virgin Olive Oil:
  • 2 tablespoons Kosher salt
  • 3 cups tightly packed basil leaves, washed and stemmed
  • 2 cups extra-virgin olive oil
Medallion of Lamb with Green and Black Olives:
  • Heat oil in a large saute pan until hot.
  • Season lamb medallions and add to pan. Cook over high flame until meat has caramelized.
  • Turn over and continue to cook until other side has caramelized.
  • Reduce heat. Add butter and cook for 2 minutes. (Total cooking time for medium-rare is 6 minutes.)
  • Remove meat from pan and keep warm.
  • Drain off excess fat, and deglaze pan with sauce.
  • Add olives, and adjust seasoning.
Quick Sauce for Lamb:
  • Within 30 to 45 minutes, this procedure can yield a sauce with the same intense flavor, same viscosity and same rich color as restaurants produce.
  • Heat an Oster® Electric Skillet to medium heat with enough canola oil to coat the bottom.
  • Add bones to hot oil and roast until well browned on all sides.
  • Discard any oil that has accumulated in the skillet in excess of that amount of oil used at the start. Add to this enough water to cover bones by half.
  • Reduce heat and simmer until all liquid has evaporated. Repeat this step using a natural chicken or vegetable stock.
  • Once second reduction is complete and bones begin to roast, add other flavoring components desired, such as mirepoix, tomatoes, or herbs (chop fine for maximum flavor extraction).
  • Continue to roast until vegetables are caramelized.
  • At this point, add three times as much liquid as the volume of bones. The liquid is cook's choice: water, stock and half water, or perhaps a small amount of sauce left from previous recipe.
  • Reduce volume by half.
  • Strain twice, once through a coarse strainer and then through a fine-mesh strainer (chinois).
  • Reduce a little more if desired.
  • Finish sauce by adding a little butter or extra-virgin olive oil.
Eggplant Caviar:
  • Wash eggplants.
  • Puncture skin and rub each eggplant with 1 tablespoon olive oil.
  • Bake in 375-degree oven until tender.
  • Remove from oven, cut open, and scrape out meat.
  • Put meat in a piece of cheesecloth and wring out excess moisture. Then place meat in an Oster® food processor.
  • Add mustard.
  • Blend while adding olive oil.
  • Season with salt and pepper.
Basil-Infused Extra-Virgin Olive Oil:
  • Bring a 4- or 5-quart saucepan of water to a full boil.
  • Add kosher salt.
  • Add basil and blanch for 45 seconds.
  • Drain in a basket strainer and cool under running water.
  • Squeeze excess water from basil leaves and place them in an Oster® blender container with olive oil.
  • Begin blending at low speed to break up leaves.
  • Once basil begins to blend freely, turn to high speed and continue blending for 3 to 4 minutes.
  • Place in a glass storage container and refrigerate overnight in order to create an intensely flavored and richly colored oil.
  • Secure cheesecloth around the rim of a shallow wide-mouthed container.
  • Pour in oil and allow to strain. This will take up to an hour, depending on temperature of oil.
  • After oil has strained, gently wring cheesecloth for maximum extraction. The remaining basil pulp can be used for pesto, as a marinade for chicken, in sauces, or on pasta.
  • Basil-infused extra-virgin olive oil has a refrigerated shelf life of 3 to 4 weeks.
To Serve:
  • Place 1 tablespoon of eggplant caviar in center of plate.
  • Top with lamb medallion, and spoon olive sauce on top.
  • Garnish with chopped parsley and basil-infused olive oil.

Vanilla Peach Chill

  • 1 cup peaches, pitted and cut up
  • 1 cup frozen vanilla yogurt
  • 2/3 cup soy milk
  • 1 tbsp ground cinnamon
  • Ice cubes
  • Blend all ingredients in an Oster® Blender or Oster® food processor until smooth. Serve ice-cold.

Mini Crab and Goat Cheese Empanadas with Mango Chutney

For the Dough:
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1/4 pound plus 2 tablespoons butter, cut into small cubes
  • 1/3 cup cold water
For the Filling:
  • 1 pound picked lump crabmeat
  • 1 cup soft goat cheese
  • 1 Spanish onion, chopped
  • 3 cloves garlic, minced
  • 1/4 habanero, minced
  • 1 teaspoon thyme, chopped
  • 1/4 cup Italian parsley, chopped
  • 1 tablespoon, olive oil
Mango Chutney:
  • 2 mangoes, peeled, seeded and chopped
  • 1 tablespoon fresh ginger, minced fine
  • 1/4 Spanish onion, chopped
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch mixed with 2
  • tablespoons water
For the Dough:
  • Combine flour, salt and butter in the Oster® Food Processor; run until it becomes a course meal.
  • Add all the water and pulse until it forms smooth dough
  • Allow the dough to rest for at least 20 minutes, covered with a slightly damp cloth
For the Filling:
  • In a sauté pan, heat olive oil on medium and sauté onion, garlic and habanero.
  • In a large mixing bowl, combine all ingredients together. Season as desired with salt and pepper.
  • Roll the dough out on a lightly floured surface, making a rough circle about 1/8 inch thick. With a cookie cutter 3 inches in diameter cut circles.
  • Place about 2 teaspoons of the filling into the center of each circle.
  • Moisten the exposed dough with a finger dipped in water. Fold the empanada in half, press the firmly together, and follow by pressing a fork around the edge.
  • Fry the empanadas in the Oster® Deep Fryer according to package instructions.
Mango Chutney:
  • Combine all ingredients except the cornstarch mixture in the Oster® Electric Skillet.
  • Cook for 30 minutes.
  • Stir in the cornstarch mixture if desired for thicker chutney.
  • Cook for another 3-4 minutes.
  • Serve with empanadas.

Grilled Vegetable Salad with Feta and Olives

  • 3 tbsp fresh lemon juice
  • 3 tbsp chicken broth, defatted
  • 1-1/2 tbsp extra virgin olive oil
  • 2 plum tomatoes, chopped
  • 1 tsp dried oregano
To Grill:
  • 1 small eggplant
  • 1 fennel bulb, trimmed
  • 2 small zucchini
  • 1 red onion, peeled
  • 1 lemon, sliced
  • 2 tbsp olive oil
  • 3 oz feta
  • 1/2 cup Kalamata olives
  • 2 cups mixed salad greens
  • Salt and coarsely ground pepper
  • In an Oster® blender or Oster® food processor, add all marinade ingredients and blend until smooth. Season to taste with salt and pepper.
  • Lightly brush vegetables with olive oil and grill until brown and tender. Transfer to a serving dish and gently toss with dressing.
  • On a large platter, arrange salad greens, feta, and olives and toss with remaining dressing. Layer over grilled vegetables, season with salt and pepper, and serve.

Smoked Salmon Bisque

  • 1 cup smoked salmon, flaked
  • 1 large onion, finely diced
  • 1 cup carrots, diced
  • 1 celery rib, chopped
  • 1 whole bay leaf
  • 1 tsp thyme
  • 4 tbsp butter
  • Cognac
  • 1 cup dry white wine
  • Salt to taste
  • Pinch of cayenne pepper
  • 5 cups fish broth
  • 1/2-3/4 cup cream, heated
  • 1 tbsp tomato paste
  • In butter, sauté onion, carrots, and celery with bay leaf and thyme. When softened, add first a dash of cognac and then the white wine. Season with salt and cayenne pepper. Add fish broth and tomato paste.
  • Bring to a boil and let simmer for a few minutes. Puée mixture in an Oster® Blender or Oster® Food Processor and pass through sieve. Return soup to pan and bring to a simmer. Add salmon flakes and heated cream. Adjust seasonings to taste. Serve garnished with fresh thyme.