Three Red Bell Peppers

A 15 Ounce Can Of Artichoke Hearts (Packed In Brine) Drained

Three Fresh Tomatoes Cored And Cut Into About 1/2 Inch Wedges

1/4 Cup Of Spanish Marcona Almonds

3/4 Cup Of Spanish Green Olives  

1/4 Pound Of Serrano Or Prosciutto Ham

1/2 Pound Of Manchego Or Prov0lone Cheese Cut  Into About 1/2 Inch Wide, Two Inch Long Slices

1/4 Pound Of Crumbled Blue Cheese

Two Teaspoons Of Sherry Vinegar

Two Tablespoons And Two Teaspoons Of Extra Virgin Olive Oil, Divided

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

Preheat the oven to 400 degrees.

Rub the peppers with two teaspoons of olive oil. Place the peppers on a cookie sheet and put the cookie sheet into the preheated oven. Roast the peppers for about 30 minutes until the skins turn dark brown and begin to blister. Remove the peppers from the oven and let them cool for 15 minutes. For best results, place the peppers into a bowl and cover the bowl with plastic wrap. After they have cooled, remove the stem, the charred skin, and most of the seeds. Note: Do not rinse the peppers under cold water as this will remove the flavor. Cut the peppers into one inch strips. Set the peppers aside.

Into a mixing bowl, add the tomatoes, the artichoke hearts, the roasted red peppers, the sherry vinegar, two tablespoons of olive oil, the sea salt, and the ground black pepper. Mix well. Taste and add more sea salt and/or black pepper, if needed.

On a serving platter, put the peppers, the tomatoes, and the artichoke hearts in the center of the plate. Arrange the almonds, the ham, the olives, and the cheeses around the sides of the platter. Garnish with parsley and serve with crusty bread.   

Note: You can substitute hot red cheery or jalapeno peppers for the red bell peppers. When roasting, wrap these smaller, spicier peppers in aluminum foil. Small peppers have a tendency to burn and dry out if not wrapped in aluminum foil.

A great way to use up excess cold cuts.

A Large Head Of Boston Lettuce (Cored, Cleaned, Dried, And Cut Into Approximately One Inch Pieces)

A Tablespoon Of Dijon Mustard

A Tablespoon Of Sherry Vinegar

1/3 Cup Of Olive Oil

1/4 Teaspoon Of Sea Salt

A Pinch Of Ground Black Pepper

A Large Tomato (Cored And Diced Into Approximately 3/4 Inch Cubes)

An Avocado (Taken Out Of The Shell and Pitted) Cut Into Approximately 3/4 Inch Wide Slices

1/4 Pound Of Deli Ham Cut Into One Inch Pieces

1/4 Pound Of Deli Turkey Cut Into One Inch Pieces

1/3 Pound Of Crumbled Blue Cheese

A Cup Of Croutons (Note: You can make these croutons at home by dicing day old bread into about one inch cubes. Sprinkle the bread cubes with olive oil, salt, and pepper. Bake in the oven set at 350 degress for 15 minutes until they are crispy and slightly brown.)

Into a salad bowl, add the dijon mustard, the sherry vinegar, the sea salt, and the ground black pepper. Whisk until smooth. While  whisking, slowly drizzle in the olive oil.  Continue to whisk until the dressing is smooth and slightly thickened. Taste and add more sea salt and/or black pepper, if desired. Add the lettuce to the salad bowl with the dressing. Toss until the lettuce is well coated with the dressing. Taste and add more sea salt and/or freshly ground black pepper, if desired.

Arrange the ham, the turkey, the avocado slices, the blue cheese, and the tomatoes on a serving plate. Put the croutons in a serving bowl.

Each diner builds their own salad plate with the assorted ingredients that are provided (like a salad bar).

This delicious roasted eggplant spread makes a great appetizer.

One Large Eggplant Cut In Half Lengthwise

Three Tablespoons Of Olive Oil, Divided

Two Minced Garlic Cloves

The Juice Of A Lemon

A Tablespoon Of Tahini Ground Sesame Seeds

1/2 Teaspoon Of Frank’s Louisiana Hot Sauce

1/2 Teaspoon Of Ground Cumin

A Tablespoon Of Finely Chopped Fresh Italian Parsley 

Two Teaspoons Of Sea Salt, Divided

1/4 Teaspoon Of Ground Black Pepper

Preheat the oven to 425 degrees.

Brush the cut side of the eggplant halves with two tablespoons of olive oil. Sprinkle the eggplant with a teaspoon of sea salt and the ground black pepper. Place the eggplant halves on a cookie sheet skin sides down. Put the cookie sheet with the eggplant in the preheated oven. Roast the eggplant for 40 minutes or until the tops are golden brown. Remove the eggplant and let it cool for 15 minutes.

Scoop the cooked flesh out of the eggplant skins and put it into a food processor. Discard the skins. Into the food processor with the cooked eggplant, add a tablespoon of olive oil, the garlic, the lemon juice, the tahini, the cumin, the hot sauce, the parsley, and a teaspoon of sea salt. Pulse the mixture until a smooth paste is achieved. Taste and add more sea salt, black pepper, and/or hot sauce, if desired. Serve at room temperature with your favorite snack cracker.