Recipes from the Swan Café & Deli

Green Bean Marocaine
1 pint grape tomatoes
1 lb. green beans
¼ c. olive oil
1 Tbsp. tarragon
2 cloves minced garlic
½ c. sliced black olives
1 Tbsp. white wine vinegar
1 tsp. sea salt
½ tsp. black pepper
¼ c. diced red onion
2 tsp. cumin seed

Toss tomatoes and green beans with half of the olive oil and tarragon, and roast at 350°F for 12 minutes. Heat remaining olive oil with garlic and stir until toasted and golden. Toss with tomatoes and chill. Add all remaining ingredients to garlic and roasted tomatoes. Toss and chill.

Mustard Pesto Pasta
8 oz. fusilli or farfalle pasta
3 Tbsp. green onion, diced
2 Tbsp. parsley
1 Tbsp. dill
6 Tbsp. basil
3 Tbsp. dijon mustard
2 Tbsp. tamari
2 Tbsp. lemon juice
6 Tbsp. olive oil
½ c. diced red pepper
½ c. diced zucchini
1/3 c. diced celery
½ c. artichoke quarters

Cook the pasta al dente and drain and rinse. Chill. Combine the green onion, parsley, dill, basil, mustard, and tamari in a food processor. Add the lemon juice and olive oil slowly until mixture is smooth. Toss pasta with vegetables and dressing and chill.

Persian Melon Salad
2 Tbsp. fresh basil
2 Tbsp. fresh mint
1 c. cucumber slices
4 c. melon pieces (cantaloupe or honeydew)
½ c. diced red pepper
2 Tbsp. lime juice
1 pinch dried crushed red pepper flakes
½ c. diced red onion

Chop basil and mint and toss with cucumbers and melon. Add peppers, lime juice, crushed pepper and onions. Toss well and chill.

Herb Roasted Mushrooms
 2 lb. petite button mushrooms
1/3 c. grapeseed oil
½ bunch parsley
1 Tbsp. garlic
2 Tbsp. lemon juice
¼ c. olive oil
1 tsp. sea salt
½ tsp. black pepper

Toss mushrooms with grapeseed oil and roast at 350°F for 30 minutes or until browned but not completely dry. Combine remaining six ingredients in a blender and puree. Toss with warm mushrooms and serve warm or chilled.

Artichoke Orzo
8 oz. dry orzo
28 oz. artichoke quarters
½ c. roasted red pepper strips
½ c. sliced black olives
½ c. diced celery
¼ c. chopped parsley
1/3 c. grapeseed oil
1/3 c. white balsamic vinegar
1 tsp. black pepper
2 tsp. sea salt
1 Tbsp. dry oregano
1 Tbsp. minced garlic

Bring 4 gallons of water to a boil and stir in the orzo. Stir almost constantly until the pot comes back to a boil. This will minimize sticking. Stir very often for at least 12 minutes, or until orzo is tender. Drain and rinse under cool water. Toss with artichokes, peppers, olives, celery, and parsley. Combine remaining ingredients and toss with salad. Chill.

Moroccan Carrot Salad
2 lb. baby carrots
2 Tbsp. minced garlic
2 Tbsp. olive oil
1 Tbsp. jalapeno, minced
2 tsp. turmeric
½ tsp. sea salt
2 tsp. paprika
½ tsp. cinnamon
1 c. apple cider vinegar
1 Tbsp. lemon juice
½ c. minced parsley

Steam the carrots very briefly—about 5 minutes. They must still be crunchy. Toast the garlic in the olive oil and add the jalapenos, turmeric, sea salt, paprika, and cinnamon. Stir for a minute or so and remove from heat. Add the vinegar and lemon juice and toss with the carrots and parsley. Chill.

Pear Almond Turkey Salad
1 lb. oven-roasted turkey
1 Tbsp. rice vinegar
2 Tbsp. tarragon
1/3 c. mayonnaise
¼ c. chopped, toasted almonds
½ c. pear, chopped
¼ c. diced celery
¼ c. green onions

Cut the turkey into chunks and roughly chop in a food processor (if you chop it too fine, you’ll have paste). Heat the vinegar and toss with the dry tarragon, then allow it to cool. Combine with the mayonnaise when cool and toss with all remaining ingredients. Chill and use in wraps.

Cacio Cavallo
(cheese and cabbage)
4 c. shredded red cabbage
2 c. chopped kale
1/3 c. olive oil
1 Tbsp honey
¼ c. apple cider vinegar
1 oz. currants
1 oz. sunflower seeds
2 oz. pistachios
½ tsp. sea salt
½ tsp. black pepper
6 oz. crumbled chevre (goat cheese)

Sauté the cabbage and kale in the olive oil—use a very hot pan so they are crisp-cooked. Toss with honey, vinegar, currants, sunflower seeds, pistachios, sea salt, and pepper. Chill. Carefully toss in chevre and chill.