Use fresh blueberries when they’re in season for this refreshing summer salad. Serve it along any grilled entrée.

Ingredients:
2 cucumbers, cubed
1 green apple, cored, cubed
½ cup fresh blueberries
½ cup loosely packed fresh mint
1/4 cup white balsamic vinegar
2 tablespoons olive oil
1 teaspoon light honey
¼ teaspoon sea salt

Directions:
1) Combine cucumbers, apple, blueberries, and mint in a medium bowl.

2) Whisk together vinegar, oil, honey, and salt in a small bowl. Pour over cucumber mixture; toss gently to coat. Serve immediately or chilled.

Source: Cucumber Recipe.

A beautiful pâté that tastes as good as it looks. Serve with warm granary bread, lightly buttered.

Ingredients:
250g of smoked mackerel
6 tbsp. of fromage frais
3 tbsp. of chopped parsley
2 tsp. of green peppercorns
Grated zest of one lemon
Olive oil
Salt and pepper, to season

Method of Preparation:
1. Flake the mackerel into a blender, getting rid of any bones.

2. Add the peppercorns to the mackerel along with the lemon zest.

3. Add the fromage frais and blitz quickly to form a coarsely textured pâté.

4. Turn the pâté out onto a plate and shape into a small ball.

5. Get a small bowl. Lightly oil the inside of the bowl, sprinkling the parsley over the oil and shaking until the parsley is covering the bowl evenly.

6. Put the pâté into the bowl, pressing down lightly.

7. Turn the pâté out onto a plate. Cover with cling film and put into the fridge for around an hour before serving.

See also: Pâté Recipe.

List of needed ingredients:

1 lb of of chestnuts, shelled.
2 tablespoons of butter.
1 lb of mushrooms, quartered.
2 tablespoons of flour.
1 1/2 cups of light cream.
1/2 teaspoon of salt.
Pinch of black pepper.
1 tablespoon of chopped parsley.

Preparation method:

Prick the shells and place the chestnuts in cold water; boil for about 15 minutes.

Drain the chestnuts and peel off their shells. Skin and quarter the nuts.

In a skillet, heat the butter and cook the mushrooms until lightly browned.

Blend in the flour, then gradually add the light cream, salt and pepper.

Add the chestnuts, then heat thoroughly and garnish with the chopped parsley.

Serve as a side dish to hot baked potatoes.

Source: Chestnut Recipes.

List of ingredients:

6 slices of white bread.
1/2 teaspoon of garlic powder.
1 tablespoon of Italian seasoning.
Vegetable cooking spray.

Preparation:

Preheat your oven to 300F.

Cut the bread into ½-inch cubes.

Place in a large bowl and sprinkle on the garlic powder and Italian seasoning.

Gently toss using a large spoon.

Spray with a 2 second burst of vegetable oil cooking spray, toss, then spray again.

Place the cubes in a single layer on a cookie sheet.

Bake for 20 minutes, turning frequently, until the cubes are dry.

Store in a sealed container.

Source: Crouton Recipes.

List of needed ingredients:

¾ cup of mayonnaise.
3 tablespoons of sugar.
1 ½ tablespoons of white wine vinegar.
1/3 cup of oil.
1/8 teaspoons of dry mustard.
1/8 teaspoons of celery salt.
1/8 teaspoons of garlic powder.
1/8 teaspoons of onion powder.
Dash of black pepper.
1 tablespoon of lemon juice.
½ cup of half-and-half.
¼ teaspoon of salt.
1 large cabbage head, very finely shredded.

Method:

Blend the mayonnaise, sugar, white wine vinegar and oil.

Add the dry mustard, celery salt, garlic powder, onion powder, black pepper, lemon juice, half-and-half and salt. Stir until smooth.

Pour over the cabbage in a large bowl and toss until the cabbage is thoroughly coated.

Source: Coleslaw Recipes.