Columbia Star

1963        Celebrating 60 Years      2023

Star Chefs

Can’t Stand the Heat?
No-Cook Summer Meals

Roast Beef Horseradish Roll-Ups

2 (8 ounce) packages
cream cheese,
3 ½ Tbsp. prepared
3 Tbsp. Dijon-style
12 (12 inch)
flour tortillas
30 spinach leaves,
washed with stems
1 ½ pounds thinly
sliced cooked deli
roast beef
8 ounces shredded
Cheddar cheese

Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.

Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.

To serve, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into one-inch sections, and arrange on a serving platter.

Dill Gazpacho

6 medium ripe
tomatoes, finely
2 cucumbers, peeled
and finely chopped
1 onion, finely chopped
1 green bell pepper,
finely chopped
1 jalapeno pepper,
seeded and minced
1 large lemon, juiced
1 Tbsp. balsamic

2 tsp. olive oil
1 tsp. kosher salt
½ tsp. ground black
¼ cup chopped fresh

In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.

In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.

Mediterranean Chicken Pitas

1 cup marinated
artichoke hearts,
drained and
½ cup crumbled feta
½ cup thinly sliced
green onions
1 Tbsp. lemon juice

1 tsp. salt
½ tsp. ground black
2 (6 inch) whole wheat
pita breads, split
and toasted
4 ounces roasted
chicken breast,

Combine artichokes with feta cheese, green onions, lemon juice, salt, and pepper in a bowl. Spoon into pita halves. Divide chicken slices and add to pita pockets.

Simple Egg Salad

6 hard-cooked eggs,
¼ cup chopped
3 Tbsp. ranch dressing
1 Tbsp. mustard

Salt and ground black
pepper to taste

Combine eggs, cucumber, ranch dressing, mustard, salt, and black pepper in a bowl.

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