Ingredients

• 3 slices Deli prosciutto (about 2 oz)
• 10 fresh basil leaves
• 36 Belgian endive leaves (2–3 heads)
• 4 oz crumbled blue cheese
• ¼ cup chopped walnuts
• 2 tablespoons balsamic glaze

Steps

1. Stack prosciutto slices; cut into thin strips. Cut basil into thin strips (2 tablespoons). Trim root end from endive to separate leaves.
2. Arrange 36 endive leaves on serving platter. Top with cheese, prosciutto, walnuts, and basil; drizzle with glaze. Serve immediately.
Chef's Tip: Prepare endive leaves only, then top with Deli chicken salad for an even quicker dish.

Ingredients

• 1 cup tortilla strips
• Large zip-top bag
• ½ seedless cucumber
• 2 tablespoons hoisin sauce
• 1 teaspoon ginger stir-in paste
• 1 cup fresh bean sprouts
• 12 oz sliced Deli roast beef
• 3 tablespoons Asian sweet chili sauce

Steps

1. Place tortilla strips in bag; seal bag and crush. Place crumbs on plate.
2. Julienne cucumber by cutting each piece into thin slices; then stack slices and cut into thin, uniform matchsticks. Place in medium bowl.
3. Stir hoisin sauce, ginger paste, and bean sprouts into cucumber strips until evenly coated. Lay beef slices on flat work surface; place 1 tablespoon cucumber mixture near short end of each slice.
4. Roll beef tightly starting at short end; then carefully roll in tortilla crumbs. Cut rolls into short lengths; arrange on serving platter. Top with chili sauce and serve.

Ingredients

• 3 (6 oz) boxes frozen crab cakes
• 1 head Bibb (or butter) lettuce
• ¾ lb tropical fruit salad (sliced fresh pineapple, strawberries, and kiwifruit)
• 1 tablespoon fresh cilantro
• 1 shallot
• 2 tablespoons honey
• 1 tablespoon lime juice
• 2 tablespoons salted butter, divided
• 3 tablespoons rémoulade sauce (+ additional, optional for serving)

Steps

1. Thaw crab cakes following package instructions. Separate 24 lettuce leaves. Cut fruit into ¼-inch cubes; place in medium bowl. Chop cilantro coarsely and shallot finely (2 tablespoons). Stir cilantro, shallots, honey, and lime juice into fruit; chill until ready to serve.
2. Cut crab cakes into quarters; form into 24 (½-inch-thick) patties (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon butter in pan, then add crab cake patties; cook 4–5 minutes without flipping until golden.
3. Add remaining 1 tablespoon butter to pan; flip crab cakes. Reduce heat to medium-low; cook 4–5 more minutes until golden and 165°F.
4. Arrange lettuce leaves on serving platter; drizzle with rémoulade sauce. Add crab cake patties; top with fruit salsa and serve with additional rémoulade sauce on the side, if using.