Smoked Salmon Wrap

Smoked Salmon Wrap

  • 1 cup Wisconsin whole milk ricotta cheese

  • ¼ cup Wisconsin cream cheese, at room temperature

  • Zest of 1 lemon

  • 2 tablespoons capers, chopped

  • 1-2 teaspoons olive oil

  • Kosher salt and black pepper, freshly ground

  • 2 tablespoons fresh chopped chives

  • 2 tablespoons fresh chopped dill

  • 1 tablespoon fresh chopped parsley


  • 2 multi-grain flatbread wraps or 10-inch wheat tortillas

  • 2-4 leaves red leaf lettuce

  • 4-6 ounces smoked salmon

  • 4 thin slices tomato

  • 2 thin slices red onion

  • ½ cucumber, sliced

  1. Prepare whipped ricotta. In bowl of small food processor, combine ricotta cheese, cream cheese, lemon zest, capers and 1 teaspoon olive oil; and process until smooth, about 1 minute. Season with kosher salt and pepper and pulse to mix. Thin mixture with additional olive oil if desired. Remove bowl and stir in chives, dill and parsley; set aside.
  2. If using tortillas, microwave for 10 seconds to soften.
  3. Lay each flatbread or tortilla on piece of parchment paper. Spread with whipped ricotta and place 1 to 2 lettuce leaves about 1 inch above bottom edge of flatbread or tortilla. Layer over each 2 to 3 ounces smoked salmon in a row and top with 2 slices of tomato, 1 red onion slice and cucumber slices.
  4. Fold bottom of flatbread up and over salmon and fillings. Wrap parchment paper up and over flatbread and gently squeeze so fillings are tight. Continue rolling wrap with parchment paper on outside. Cut wrap in half, remove parchment paper and serve.

Reprinted with permission from The American Culinary Federation. Credit: FoodieCrush
Chef & Child Ingredient of the Month, April 201

Very Vegetable Soup with Walnut/Parmesan Crisps

Very Vegetable Soup with Walnut/Parmesan Crisps

  • 2 T. olive oil
  • 1 medium-sized onion, minced
  • 1 medium-sized celery stalk, minced
  • 1 large carrot, diced
  • 1 t. salt, divided (or to taste)
  • About 10 large mushrooms (white or cremini), minced or sliced
  • 1-2 handfuls fresh green beans, trimmed, cut in 1-inch pieces
  • 2 T. minced garlic
  • 1 t. dried or 1 T. fresh oregano or marjoram
  • 2-3 stalks ruby chard, chopped (include stems, keep separate)
  • 6 cups low-sodium vegetable broth
  • 2 small (6-inch) zucchini, diced or sliced
  • ½ cup (packed) minced fresh basil leaves
  • 1 (15-oz.) can navy or pea beans, thoroughly rinsed, drained
  • Freshly ground black pepper, to taste
  • Lemon wedges
  • Walnut/Parmesan Crisps (recipe follows)
  • Walnut/Parmesan Crisps
  • ¹/3 cup grated Parmesan
  • ¹/3 cup coarsely ground walnuts
  • Nonstick spray (canola- or olive-oil based)

1. Heat olive oil in soup pot or Dutch oven. Add onion, celery, carrot and ½ t. salt; sauté over medium heat for about 5 minutes. Stir in mushrooms, green beans, garlic, oregano or marjoram and remaining salt. Sauté for a few minutes more. Cover; cook over low heat for 15 minutes.

2. Add chard stems; sauté for a minute or two. Add broth. Bring to a boil; lower heat to a simmer. Cover; cook for 10 minutes.

3. Stir in chard leaves, zucchini, basil and navy beans; add black pepper, to taste. Cover pot, remove from heat; let soup sit for about 10 minutes.

4. Serve hot, accompanied by lemon wedges and Walnut/Parmesan Crisps.

Walnut/Parmesan Crisps
Method: Put a skillet over medium heat for about 1 minute. Combine cheese and walnuts in small bowl. Lightly spray pan with nonstick spray. Spoon in small mounds (about 1 t.) cheese/nut mixture; spread into thin circles with back of spoon. Cook over medium heat until cheese has melted and crisps solidified, about 2 minutes. With metal spatula, flip over to cook other side. Cook until golden and crisp.


5 servings

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

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