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Tuna plays starring role in classic French salad

 

A favorite on the French Riviera, Salade Nicoise is easy to make and always a hit. I love the flavor, texture and color combination of crisp, pale green lettuce; ripe red tomatoes; soft, pink tuna and dark green beans. Use this recipe as a base and create variations with other greens or leftover vegetables.

The salad is a breeze using a good quality bottled vinaigrette, but making your own is simple, economical and even tastier. Here’s how:

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Chicken and Dried Fruit recipe as heard on Food News and Views September 17

Chicken with Dried Fruit

By Mas’uda Swissa born in Casablanca, Morroco and immigrated to Israel in 1963.
From Flavors and Delights of Yeruham
Available in North America at www.judaica-mall.com, $36.00 + shipping.  In Miami the book is available through Dahlia Bendavid of the Greater Miami Jewish Federation (305-576-4000) or dbendavid@gmjf.org.

1/2 teaspoon turmeric
1/2 cup oil
4 sliced onions
3 tablespoons honey
1 flat teaspoon cinnamon
1 tablespoon chicken cube
2 cups water
1/2 pound dried prunes
1/2 pound dried apricots
8 whole chicken thighs (including drumbstick)

Preheat oven to 350 degrees. Heat oil in a frying pan and fry the onion.  Add the honey, cinnamon, chicken cube and water.  Bring to a boil.  Add dried fruit and bring back to a boil.  Place the chicken thighs in an oven-proof dish and add the dried fruit mixture.  Cover and bake 30 to 45 minutes.  Remove cover and bake 10 minutes until brown.  Serves 8.



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