Montmorency Tart Cherry Crudo: Chef’s Roll Cherries-Winners Announced

Montmorency Tart Cherry Crudo is a delicious and elegant appetizer, made with Montmorency tart cherries, Ahi tuna, and smoked salmon.
Montmorency Tart Cherry Crudo Recipe

Chef’s Roll recently hosted the Featured Ingredient Challenge with Montmorency Tart Cherries. Their panel of judges published the Top 25 Finalists last week and my recipe, Montmorency Tart Cherry Crudo: Ahi Tuna and Smoked Salmon with Cherry-Balsamic Spheres and Tart Cherry Salsa made the cut.

The Top 5 were announced and my recipe for tart cherry crudo received 2nd Place!

Thank you Chef’s Roll!!  It’s such an honor to be counted in the Top 25 but even more humbling to be counted among some of the best professional chef’s and top home cooks in the country. A sweet victory is made even sweeter by seeing two of my favorite foodie friends and fellow competitors chosen in the Top 25 list: Lisa Keys Owner, Good Grief Cook and Sandi Sheppard. Their entries were amazing…their friendship and camaraderie, priceless!!   

A big thank you to all the chefs who took part in the Featured Ingredient Challenge with Montmorency Tart Cherries. From cherry jerk pork to cherry semifreddo, it was great to see a wide range of uses of Montmorency Tart Cherries in the following forms: frozen, dried, juice, juice concentrate, and canned. Click here to view the Top 25 Finalists and see the Final Winners below. We hope the entries have inspired you to put Montmorency Tart Cherries on the Menu! Check out the top five entries here: http://bit.ly/2dGtD6Z Choose Cherries #montmorencyonthemenu #chefsroll #rollwithus

Grand Prize:

Custom chef knife with Cherry Wood handle by Nora Knives
Black leather knife roll with Cherry Red stitching by JENDE
Custom Lost Car Chef Coat & Apron
Custom Chefs Spoon with Cherry logo

Four Runners Up:

Black leather knife roll with Cherry Red stitching by JENDE
Nora pairing knife
Custom Chefs Spoon with Cherry logo

 

I can’t wait to receive my new knife roll with Cherry Red stitching by JENDE, Nora pairing knife and custom chef spoons with cherry logo! 

My tart cherry crudo recipe:

Chef’s Feed asked competitors to use Montmorency Tart Cherries in the following forms: frozen, dried, juice, juice concentrate, and canned.  I used tart dried cherries, tart canned cherries and tart cherry juice to create my tart cherry crudo. I even threw in some molecular gastronomy, with the addition of cherry balsamic cold oil spheres. I was pleased with the result and happy to add molecular gastronomy to my culinary bag of tricks! 

 

Montmorency Tart Cherry Crudo Recipe

Montmorency Tart Cherry Crudo
Serves 4
ChefsFeed Contest Entry: Montmorency Cherry Crudo: Ahi Tuna and Smoked Salmon with Cherry-Balsamic Spheres and Tart Cherry Salsa
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Prep Time
15 min
Cook Time
8 min
Prep Time
15 min
Cook Time
8 min
Ingredients
  1. ½ pound sashimi grade Ahi Tuna, sliced very thinly
  2. ¼ pound smoked salmon
  3. ½ cup can tart cherries, drained and rough chopped (fresh tart cherries are preferable when in season)
  4. 1/4 cup dried tart cherries, chopped
  5. 5 ounces’ tart cherry juice
  6. 2 tablespoons balsamic vinegar
  7. 4 shishito peppers, sliced very thinly and divided
  8. ½ red onion
  9. ½ scant teaspoon Agar Agar powder
  10. 1-2 cups oil (for making spheres)
  11. 2 tablespoon brown sugar
  12. 1 teaspoon granulated sugar
  13. ¼ cup Meyer lemon infused olive oil
  14. 4 radishes, sliced thinly
  15. ½ cup Micro greens
  16. Edible flowers
  17. salt and pepper
Instructions
  1. Begin by making the cold oil tart cherry balsamic spheres. Pour vegetable oil into a large jar or glass with lid. Cover and freeze for at least 1 hour.
  2. In a small sauce pan combine, 5 ounces’ tart cherry juice, 2 tablespoons balsamic vinegar, 2 tablespoons brown sugar, half of the sliced shishito peppers, and a pinch of salt and pepper (keep remaining peppers for garnish).
  3. Cook over medium heat for 3-5 minutes to release and combine flavors.
  4. Strain to remove solids and return hot liquid to pan.
  5. Add agar agar powder and whisk to dissolve. Bring to a boil, stirring constantly. Remove from heat Temperature should be around 120-130 F.
  6. Working quickly, fill a syringe with hot liquid. Hold the syringe high enough to allow droplets to travel in the air before they hit the surface of the oil, but not so high as to make them explode on impact. This will cause the liquid to make uneven spheres. Hold continuous pressure, expelling liquid drop by drop into cold oil. (practice a few times to get the right height to make uniform spheres)
  7. Wait a few minutes then strain the spheres through a fine sieve and rinse with cold water. Reserve the cold oil and continue the process until all liquid is gone. Makes about ¼-1/2 cup spheres.
  8. Peel and cut ½ of the red onion into fine-thin strips. Place strips into a small bowl of cold water with 1 teaspoon sugar and set aside until ready to garnish plate.
  9. Fine chop the remaining red onion.
  10. In a small mixing bowl combine, fine chopped red onion (about 3 tablespoons), 1/2 cup drained and chopped, tart can cherries (fresh tart cherries are preferable when in season) ¼ cup chopped dried tart cherries and remaining shishito peppers. Season with salt and pepper to taste. Stir to combine and set aside until ready to serve.
  11. Remove Ahi from package and dry with a clean paper towel. Slice thinly.
  12. Remove smoked salmon from package. Slice salmon into lengths and roll into bundles. Top each salmon bundle with thin sliced Ahi. Arrange bundles on a long serving plate.
  13. Garnish plate with tart cherry salsa, micro greens, edible flowers, shishito peppers, thin sliced radish, onions and drizzle with generous amount of Meyer lemon olive oil. Top with cherry balsamic spheres and serve.
At Home with Rebecka http://athomewithrebecka.com/
ABOUT CHEF’S ROLL: 

Chef’s Roll is a global culinary community of professional chefs (culinary student to Michelin-starred), food authors, broadcasters, photographers and other industry professionals. We provide our members with opportunities to gain worldwide exposure and fulfill their career goals. “Presentation is everything” is just as true for your online professional identity as it is at the table. At Chef’s Roll, professionals like you can showcase your talent, career achievements and work experience in a well-designed and easily-expandable profile. 

Montmorency Tart Cherry Crudo Recipe

 

If you enjoy elegant raw fish appetizers like the tart cherry crudo, you will like this one, too:

Hoisin Roasted Portabella Sushi




Savory Bacon Crackers with Tarantas Monastrell Blueberry-Fig Jam and Creamy Goat Cheese

 Savory Bacon Crackers with Tarantas Monastrell Blueberry-Fig Jam and Creamy Goat Cheese is a delicious savory appetizer recipe.
Savory Bacon Crackers with Tarantas Monastrell Blueberry-Fig Jam and Creamy Goat Cheese

TARANTAS TASTE OF SPAIN RECIPE CONTEST OFFICIAL RULES Create your Favorite Recipe & Wine Pairing for a Chance to Win a Trip for 2 to Spain!

WINNERS ANNOUNCED (05/27/2016 ) First Place Tapas: Rebecka Evans  I’m so thrilled to win First Place in the Tapas category of Tarantas Wines, Wine Pairing Contest! There were hundreds of amazing recipes and the judges chose mine! Thank you Tarantas Wines and panel of esteemed judges!!

What wonderful motivation to create a new recipe to win a trip for 2 two Spain with this simple, yet elegant Tapas recipe.  To make this contest even more appealing, there was no need to beg for public votes since Tarantas Wines chose an amazing lineup of  Chef/Judges to decide the winner of this contest. I really enjoy a contest that is motivated by the recipe instead of popularity. 

I choose the Monastrell for its black cherry color and notes of violets and blueberry.

The result, one amazing Tapas recipe: Savory Bacon Crackers with Tarantas Monastrell Blueberry-Fig Jam and Creamy Goat Cheese!

I was so pleased how beautifully the fresh blueberries and figs paired with the Tarantas Monastrell! Follow the link to my recipe on the Tarantas web site to view my submission and hundreds of other original recipes created by home cooks and professional chefs vying for a cane to win the trip to Spain.  The

Monastrell grape grows well in the flat vineyards and warm, rocky soils of the Jumilla region. The wine has a deep black cherry color with purple violet hues. The nose is clean, and fragrant, with bouquet of spice box, violets and blueberry. The wine has a smooth texture, with savory red fruits, soft and round tannins, well-balanced acidity, and a pure finish.

Great with salads, grilled vegetables and meats, rice and pasta, as well as cured Spanish cheeses and Spanish tapas.

Blueberry Compote with Goat Cheese

Savory Bacon Crackers with Tarantas Monastrell Blueberry-Fig Jam and Creamy Goat Cheese
Serves 2
Contest recipe for Tarantas Wines win a trip for 2 to Spain!!
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 1 sleeve (16) saltine crackers
  2. 1/4 pound smoked bacon
  3. 1 sprig rosemary
  4. 1/4 cup fig preserves
  5. 1/2 cup fresh blueberries
  6. 1/2 cup Tarantas Monastrell Wine
  7. juice from 1/2 fresh lemon
  8. pinch salt
  9. 1/4 cup mild goat or sheep cheese -
Instructions
  1. Heat oven to 300 degrees F. Line a baking dish with parchment paper.
  2. Cut bacon in half and wrap 1 piece of bacon around each individual cracker.
  3. Lay on prepared baking sheet, seam side down.
  4. Bake crackers for 30 minutes or until crackers are golden brown and bacon is crisp.
  5. Meanwhile: In a small sauce pan combine fig preserves, blueberries, Monastrell wine, rosemary sprig, lemon juice, and pinch of salt. Cook over medium heat until the mixture is reduced by half. Remove from heat, jam will set up as it cools.
  6. Arrange baked crackers on serving plate with a bowl of Blueberry-Fig Jam and goat cheese.
  7. Serve immediately.
Notes
  1. See more at: http://www.tarantaswines.com/recipes/?recipe=savory-bacon-crackers-with-tarantas-monastrell-blueberry-fig-jam-and-creamy-goat-cheese#sthash.JGJ6A4r2.dpuf
At Home with Rebecka http://athomewithrebecka.com/
 

Savory Bacon Crackers with Tarantas Monastrell Blueberry-Fig Jam and Creamy Goat Cheese

I hope you’ll try my savory bacon crackers recipe!

For a list of Grand Prize Winner(s) and other category winners click HERE

Blueberry Compote Goat Cheese

Cocktail Party Presentation with fresh figs!




Sweet and Savory Clam Bake Twice Baked Potatoes (#TaterTalent Recipe Entry)

Twice baked potatoes topped with clams and a sweet and savory Apricot Jezebel sauce!

My recipe for clam-baked twice baked potatoes elevates Penobscot McCrum frozen potato skins and baked potato pulp to an entirely new level. Served in a hot-butter wine broth, accompanied by fresh sautéed clams and a creamy apricot Jezebel sauce, the flavors meld together to create an entrée worthy dish.

Sweet and Savory Clam Bake Twice Baked Potatoes

 

UPDATE: this twice baked potatoes recipe got me a Golden Ticket to the show!! I’m going to World Food Championships in Kissimmee Florida in November, to compete with some of the World’s most skilled professional chefs, and seasoned home cooks. Look out Florida, I’m bringing my ‘A’ game to town!

 

Here’s my latest competition recipe creation…I’m hoping to win a Golden Ticket for the 2015 World Food Championships, from Penobscot McCrum LLC, #TaterTalent Recipe Contest, with my entry…Sweet and Savory Clam Bake Apricot Jezebel Twice Baked Potato.

Panobscot McCrum #TaterTalent

 

Penobscot McCrum recently launched the #TaterTalent Recipe Contest; an official qualifier for the World Food Championships in the Seafood Category. Winners will use Penobscot McCrum quality products in their competition recipes as well as, other vendors products sponsoring the 2015 event. 

My recipe for clam-baked, twice baked potatoes elevates Penobscot McCrum frozen potato skins and baked potato pulp to an entirely new level.

Served in a hot-butter, wine broth, accompanied by fresh sautéed clams, and a creamy apricot Jezebel sauce, the flavors meld together to create a entrée worthy dish.

No matter if you choose to serve the dish as an entrée or side, the quality of Penobscot McCrum products can’t be beat.

Here’s to another food competition entry and the hope of competing at the 2015 World Food Championships.

 

Twice-Baked Clam Baked Potato

Sweet & Savory Clam-Bake Apricot Jezebel Twice Baked Potato
Yields 6
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 6 Penobscot McCrumb Potato Boats or Cups
  2. 3 cups Penobscot McCrum plain Baked Potato Pulp
  3. 1 pound fresh clams
  4. 1 6.5 ounce can chopped clams in water
  5. 2 cups sharp cheddar cheese, plus 6 tablespoons, grated
  6. 1 teaspoon celery salt
  7. 1/2 teaspoon onion powder
  8. 1/2 teaspoon Old Bay Seasoning
  9. 1/2 teaspoon pepper
  10. pinch red chili flakes
  11. 1 tablespoon plus 4 tablespoons sour cream
  12. 1/2 cup milk
  13. 1/2 cup butter plus 4 tablespoons
  14. 1 cup chicken stock
  15. 1/2 cup white wine
  16. 1/2 teaspoon shallot
  17. 2 tablespoon apricot jam or jelly
  18. 1 tablespoon creamy horseradish
  19. 2 teaspoons chopped chives
Directions
  1. In a large mixing bowl combine, Penobscot McCrum potato pulp, celery salt, onion powder, Old Bay Seasoning, 1 tablespoon sour cream, red pepper flakes, salt and pepper to taste, stir to combine.
  2. Melt 1/2 cup butter in microwave. Rinse canned clams in cool water, add butter and clams and 2 cups shredded cheddar cheese to potato mixture, and stir to combine
  3. Fill Penobscot potato Boats or Cups with about 1/2-3/4 cups potato mixture, top each potato with 1 tablespoon shredded cheese, bake in 350 degree oven for 20-30 minutes or until golden brown
For the Fresh Clams
  1. Rinse fresh clams in cold water, drain on paper towel
  2. Melt 1 tablespoon butter in a saute pan over medium heat, mince shallots and saute until translucent, add chicken broth, white wine and cook for 1-2 minutes until bubbling and hot, add clams and toss until they begin to open. As the clams open, remove the opened clams to a bowl, continue this method until all clams are open and transferred to the bowl.
  3. Discard and calms that remain closed, as they may not be safe to consume.
  4. Add remaining butter to saucepan and stir until melted. Test for flavor, add more broth, wine, or salt and pepper to taste.
  5. Keep broth warm until ready use.
Apricot Jezebel Sauce
  1. In a small mixing bowl combine, 4 tablespoon sour cream, 1 tablespoon creamy horseradish and 2 tablespoons apricot jam
To serve
  1. Place cooked potatoes in shallow bowls, add 4-5 cooked clams to each bowl, spoon hot broth over clams, add a dollop of Jezebel sauce to each potato and garnish with chives. ENJOY!!!
At Home with Rebecka http://athomewithrebecka.com/

Twice-Baked Clam Baked Potato
We’re getting down to the wire when it comes to qualifying recipe competitions for the 2015 World Food Championships. I have a few more recipes to create before my fate as a competitor this November in Orlando, Florida is decided.

I would love to hear what you think of my Sweet and Savory Clam Bake Twice Baked Potatoes, so take a moment to leave a comment in the section below.




Marinated Herb Cheese Appetizer

This marinated herb cheese appetizer is the perfect recipe to make for any holiday party or special occasion.

Marinated Herb Cheese Appetizer

Marinated herb cheese appetizer is simple, yet elegant. The stunning presentation is backed by the luscious flavors of simple blocks of sharp cheddar and cream cheeses doused with summer fresh herbs, then combined with loads of fresh garlic and a mixture of balsamic and cider vinegars. The combination of creamy cheeses and tart-herb infused goodness, transforms the simple, into sublime.

A little prep work is in order when making the marinated herb cheese dish, but is well worth the chorus of o’s and ah’s from your guests.

A few borage or other edible flowers can be used to add further visual appeal and taste.  I used the purple flower from Society Garlic, which grows profusely in California; the flowers are spicy with a strong garlic flavor.

“IDENTIFICATION: Society Garlic is a fast-growing, bulbous plant about two feet tall. Leaves are long, narrow, strap-like, slightly fleshy and smell strongly of garlic when bruised. They grow from fat, tuberous roots which spread to form clumps of plants. The pinkish to mauve, tubular flowers, clustered into umbels of up to twenty flowers are on flower stalks above the leaves. They smell of garlic when picked. Triangular capsules replace the flowers and are grouped into a head. When ripe they split to release flattened, hard black seeds.” Source: eatweedsandotherthingstoo.com 

I served the marinated herb cheese appetizer for my friend’s sons graduation party; it was a huge hit with the guests. I paired the appetizer with a soft whole grain bread. However, you may choose to toast the bread or serve the cheese with rustic crackers for a crisp accompaniment. I prefer bread to soak up all the delicious marinade. 

This marinated herb cheese appetizer is the perfect recipe to make for any holiday party or special occasion.

I hope you enjoy this marinated herb cheese appetizer recipe!

Marinated Herb Cheese Appetizer
Serves 6
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 8 ounce block sharp cheddar cheese
  2. 8 ounce block ream cheese
  3. 1 teaspoon sugar
  4. 1 6 ounce jar pimentos (red peppers)
  5. 4 cloves garlic
  6. 4 tablespoons Italian flat leaf parsley
  7. 1 bunch green onions (both green and white parts)
  8. 3 tablespoon fresh chopped basil
  9. 2 teaspoon fresh chopped oregano
  10. 1/2 cup good quality balsamic vinegar
  11. 1/4 cup cider vinegar
  12. 3/4 cups good quality olive oil
  13. Salt and pepper to taste
Instructions
  1. Cut cheeses into 1/4 inch squares then in half again
  2. Arrange slices on their ends, alternating one piece cheddar then one piece cream cheese. Make sure cheese is very cold before slicing or it may be necessary to spread the cream cheese over the cheddar with a knife. (see photos in blog post)
  3. Mince garlic and dice pimentos (red peppers), finely chop fresh herbs.
  4. Combine herbs, and peppers in a small bowl, add all remaining ingredients, blend well to combine
  5. Salt and pepper to taste
  6. Pour marinade over arranged cheese, cover and refrigerate overnight.
  7. There will be a lot of liquid at first but it will absorb into the cheese during the marinating process.
  8. Serve with whole grain bread or crackers
Notes
  1. Adjust to your preference with flavored balsamic and olive oils. I've also used Meyer Lemon olive oil, and blueberry balsamic
Adapted from food.com
Adapted from food.com
At Home with Rebecka http://athomewithrebecka.com/
Another delicious cheese appetizer to try is my Hot Artichoke and Pimento Cheese Dip.




Italian Stuffed Artichokes

Italian stuffed artichokes are a delicious baked artichoke appetizer. Fresh artichokes are stuffed with fresh herbs, Parmesan cheese and breadcrumbs, then baked until golden.
italian stuffed artichoke

The recipe for Italian stuffed artichokes was introduced to me a few weeks ago by my friend Val Struck, owner of Good Life Food and Events Catering.

It took only one bite for me to decided that this is my new favorite preparation for the tender, leafy vegetable, and I’ve been craving the perfect combination of flavors ever since.

Served with a crisp white wine, the creamy stuffed artichoke marries perfectly with the crisp Italian style bread crumbs. The dish makes for a wonderful appetizer. However, I could eat mine as an entree. The Italian stuffed artichokes are that good!

A little California Artichoke History:

It was the Spanish settlers who brought the artichoke to California. Some artichoke plants were in the gardens of European immigrants.

California’s first artichoke fields grew south of San Francisco, near the town of Half Moon Bay, in the early 1920s.

In 1922, Andrew Molera planted the first artichoke shoots in Castroville. Angelo Del Chiaro, Egidio Maracci, Daneil Pieri, and Amerigo Del Chiaro subsequently leased 150 acres of land and grew artichokes.

In 1923, there were nine artichoke growers. Within four years, there were over 50 growers and 12,000 acres of artichokes growing in Castroville, and in the Monterey Bay area.

In 1924 Daniel Pieri, Amerigo Del Chiaro, Angelo Del Chiaro, Alfred Tottino, and James Bellone formed the “California and Vegetable Growers Corporation.” In 1995, they renamed the company to “Ocean Mist Farms.”
 Source: Wikipedia

Artichokes were named California’s official vegetable on April 10, 2013. California growers boast 99.99% production of all commercially grown artichokes in the United States. Source: Artichokes.org

I hope you enjoy this recipe for Italian stuffed artichokes!

If you like artichoke appetizers, you should also try my recipe for Hot Artichoke and Pimento Cheese Dip!

Italian Stuffed Artichokes
Serves 4
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 4 large artichokes (6 smaller artichokes for more people)
  2. 1 lemon, halved
  3. 1 3/4 cups bread crumbs (can be made from scratch with leftover bread)
  4. 3/4 cups, plus 1/4 cup grated Parmesan or Romano cheese
  5. 1/2 cup fresh Italian parsley, finely chopped
  6. 4 garlic cloves, finely chopped
  7. 2 teaspoons fresh ground pepper
  8. 1/4 teaspoon salt
  9. 1/4 cup, plus 5 tablespoons extra virgin olive oil
  10. Hot water
Instructions
  1. Heat oven to 425 degrees
  2. Cut artichoke stems to create flat bottom. Cut away tough outer skin of the stem and finely chop the stems. Sprinkle with lemon juice to keep from browning
  3. Remove tough outer leaves of artichoke. Slice the top third off, and with scissors, cut sharp tips of remaining leaves. Rub bottom of artichokes with lemon. Spread leaves to make space for stuffing
  4. Combine chopped stems, breadcrumbs, 3/4 cup Parmesan cheese, parsley, garlic, salt and pepper. Add 1/4 cup olive oil and combine until moistened
  5. Starting from the bottom leaves, use your hand to stuff the mixture in and between leaves. Push the stuffing downward into leaves as you work your way around to the top of the artichoke
  6. Place artichokes in a baking dish and pour 1 inch hot water around the artichoke bottoms. Drizzle each artichoke with 1 tablespoon olive oil
  7. Rub one side of foil with olive oil and place foil (oil side down) over artichokes and secure tightly
  8. Bake for 45 minutes OR until a fork slides easily into the base
  9. Remove foil. Sprinkle artichokes with remaining 1/4 cup of Parmesan cheese and broil tops until golden brown (watch while broiling)
  10. Serve hot or at room temperature
Notes
  1. Artichokes can be cut into halves and served on salad plates. Remind guests to remove the Choke before eating the heart.
Adapted from Allrecipes
Adapted from Allrecipes
At Home with Rebecka http://athomewithrebecka.com/
 Italian stuffed artichokes are a delicious baked artichoke appetizer. Fresh artichokes are stuffed with fresh herbs, Parmesan cheese and breadcrumbs, then baked until golden.




Radishes Butter and Sea Salt – Simple Summer Snacks

Simple summer snacks that use fresh, real food ingredients are my favorites!
Radish Butter and sea Salt

Radishes, butter, and sea salt; simple summer snacks don’t get any easier or tastier than that! This simple summer snack recipe is best paired with a crisp white or light bodied rosé wine. When making this classic dish, it’s imperative to use the best butter you can find.

I used Kerrygold, a pure Irish butter, but there are many other high quality butters to choose from. Check your local market for butters that are rated AA or higher. These butters contain higher amounts of sweet cream, giving them a sweeter flavor as well as a creamier texture. 

Method:

Soak radishes in cold water and rinse well to dislodge sand and dirt particles.

Cut the radishes in half, leaving the greens attached to create a lovely presentation.

Serve with a variety of sea salts. I used Maldon sea salt, Himalayan Pink Salt with Blood Orange, and Black Sea Salt. The slightly different flavor profile of the individual salts lends nuance to the eating experience. 

The simple combination is superb; these fresh radishes are delightful, simple summer snacks. 

Radishes Butter and Sea Salt - Simple Summer Snacks

More delicious simple summer recipes to try:

Fried Green Tomato and Egg Sandwich

Fresh Strawberry Vinaigrette, Mixed Greens and Tuna Salad