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Endive with Blue Cheese and Grape Salsa

Preparation time: 20 minutes Serves: 6

3 Belgian endive spears, separated and rinsed

1 c. red seedless grapes, halved 2 stalks celery, diced

1⁄2 c. crumbled blue cheese

1⁄3 c. walnuts, toasted and chopped

2 tbsp. olive oil

1⁄2 tsp. allspice Pinch kosher salt

In a bowl combine grapes, celery, blue cheese, and walnuts. Toss with olive oil and allspice. Season with salt to taste. Lay endives on a platter, stuffing each end with

1 heaping tablespoon of mixture. Serve.

Black-Eyed Pea and Bacon Salad

Preparation time: 30 minutes Cooking time: 10 minutes Serves: 6

1 lb. frozen black-eyed peas, cooked to package directions

1⁄2 lb. (about 8 slices) bacon, cooked and chopped

3 scallions, chopped

1⁄2 c. cherry tomatoes, quartered

11⁄2 tsp. Dijon mustard

2 tbsp. minced shallot 1 tsp. garlic, minced

2 tbsp. red wine vinegar

1⁄4 c. extra virgin olive oil

1⁄4 c. fresh parsley, chopped

(optional) Salt and pepper to taste

In a large bowl combine well-drained black-eyed peas, bacon, scallions, and tomatoes. In a small bowl whisk together Dijon mustard, shallot, garlic, vinegar, and olive oil. Toss mixture with dressing and stir in parsley. Season with salt and pepper and serve.

Spice-Rubbed Pork Tenderloin

Preparation time: 20 minutes Cooking time: 16-18 minutes Serves: 4-6

11⁄2 lbs. pork tenderloin, rinsed and patted dry

1 tbsp. olive oil

1 tsp. kosher salt

1⁄2 tsp. pepper

1 tsp. cumin

1⁄2 tsp. paprika

1 tsp. garlic seasoning or garlic powder

1⁄2 tsp. chili powder

Place pork on a platter. Rub with olive oil. In a small bowl combine all dry ingredients and rub spice mixture over pork. Grill over medium-high heat 8 minutes per side. Remove from heat and let rest 10 minutes. Slice and serve.

Champagne-Pomegranate Punch

Preparation time: 20 minutes Cooking time: 5 minutes Serves: 6

1⁄2 c. water

1⁄2 c. sugar

1 bottle brut Champagne

1⁄2 c. vodka

1⁄4 c. Cointreau, or orange-flavored

liqueur 1 c. pomegranate juice 1 lemon, thinly sliced Pomegranate seeds (optional) Fresh mint leaves

Bring 1⁄2 cup water and sugar to boil in small saucepan; stir until sugar dissolves. Simmer 5 minutes. Cool syrup completely. Combine Champagne, vodka, Cointreau, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds and mint leaves as desired. Add ice block to bowl.

Carrie Hanna is the author of Florida’s Backyard, a collection of original recipes. To order the book, call (800) 839-8640 or visit