HEIRLOOM GRAPE TOMATO SALAD
2007, Robert Irvine

Ingredients

Vinaigrette:

1 lemon
1/4 cup apple cider vinegar
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1 tablespoon chopped chives
1/4 cup chopped fresh basil leaves
1/2 cup plain yogurt
1 cup extra-virgin olive oil
Freshly ground black pepper
1 pint red grape or cherry tomatoes, halved (preferably an heirloom variety such as Tommy Toe)
1 pint yellow grape tomatoes, halved
3 stalks celery, cleaned, leaves removed and thinly sliced
6 scallions, white and tender green parts only, sliced

Directions

Prepare the vinaigrette, just before use. Place the lemon in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lemon will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle.

Pour vinegar into a blender, turn it on, and then squeeze in lemon juice from the micro waved lemon. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, and yogurt, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream.

Mix together tomatoes, celery, and scallions and toss with dressing.

Here is a fast, tasty one for a busy day!

MICROWAVE CHICKEN TORTILLA CASSEROLE (Southern Plate)
2 cups cooked chicken (give or take, just use however much you have)
8 oz sour cream
2 cup shredded cheddar cheese, divided
1 cup french fried onion, divided (used 1/3 c. reconstituted dried onion flakes)
4 ounce chopped green chilies
1 pkg taco seasoning
3 tablespoons chopped fresh cilantro (didn't use)
2 10 inch flour tortillas

Place chicken, sour cream, half of cheese, half of onions, chopped green chilies, taco seasoning, and chopped cilantro in a large mixing bowl. Stir well to combine. Tear one tortilla into small pieces and add to bowl, stirring again until well incorporated.

Line a pie plate with remaining tortilla and spoon mixture into it. Place in microwave for five minutes.* Remove and top with remaining onions and cheese. Microwave for one minute more, or until cheese is melted.

*You may need to adjust cooking time according to the power
of your microwave.