Recipes by Chef Christian Chavanne Of Project H.E.A.T
Basic Mediterranean Salsa
Serves 4
3 tomatoes, diced
1/2c. onion, diced
1/4c. fresh basil or parsley
1 garlic clove, minced
2T. extra virgin olive oil
1T. fresh squeezed lemon juice
1T. capers
2T. black olive (kalamata), chopped
Salt to taste
Red pepper flakes to taste (optional)
Mix all ingredients well in a bowl.
Yogurt Dijon Sauce
Serves 4
1c. low fat plain Greek Yogurt
1T. Dijon mustard
1t. dried dill
1t. dill relish
Mix all ingredients and let stand for one hour for flavors to blend.
Pineapple Mustard Sauce
Serves 4
1c. pineapple, peeled and cored
1T. Creole Mustard
Puree in blender until smooth.
Mango Sauce
Serves 4
1c. mango, peeled and seeded
2 small limes, juiced
1/4c. fresh basil leaf
Put all ingredients in blender. Process until smooth.
Project H.E.A.T.(Healthy Eating Action Team) Inc. founded by Christian and Fredna Chavanne
www.projectheatonline.org
email: info@projectheatonline.org
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