Herb Dip
January 28, 2016
Ina Garten, yield 2 cups.
- 8 oz cream cheese
- ½ C sour cream
- ½ C mayonnaise
- 4 scallions, white & green parts, minced
- 2 TB parsley leaves minced
- 1 TB fresh dill minced
- 1 tsp salt
- ¾ tsp black pepper
Blend all ingredients together.
Lentils and Couscous
January 5, 2016
WSJ 2016/ Nigel Slater “A year of good eating” serves 4-6
- ²⁄³ C Puy (French green) lentils
- 1 C couscous
- 2 C chicken broth
- ²⁄³ C pine nuts
- ¼ C dried apricots, thinly sliced
- ½ C raisins
- 1 bunch dill, fronds only, chopped
- 2 tsp lemon juice
- 2 TB olive oil
- dash walnut oil
- S&P
- Lentils – Bring large pot water to boil, add lentils.Reduce heat to simmer 18-20 minutes.
- Couscous – Bring 2 C stock to boil, add couscous, stir. Remove from heat, cover about 10 min until stock absorbed.
- Pine Nuts – Lightly roast in fry pan until golden, remove from heat chop coarsely.
- In a bowl: mix pine nuts, apricots, raisins, dill.
- Dressing – whisk lemon juice, olive oil, dash walnut oil, salt & pepper.
- Mix lentils and dressing. Stir in couscous. Toss in dried fruit.
Serve warm or room temperature.
Radicchio Blood Orange Goat Cheese salad
January 5, 2016
WSJ Dec 2015 / Justin Severino. Serves 4-6
- 2 TB balsamic vinegar
- 6 TB olive oil (plus extra for drizzling)
- juice ½ lemon
- kosher salt
- 2½ medium blood oranges
- ¼C mint leaves chopped, plus extra for garnish
- ¾ C pistachio, toasted & roughly chopped
- 1 C pomegranate seeds
- 1 large avocado cubed
- 1½ med heads radicchio (remove outer leaves and tear inner leaves into 3 inch pieces)
- 8 oz goat cheese at room temperature
Vinaigrette
- whisk vinegar, lemon juice and oil in small bowl.
- Peel and section blood oranges (remove skin from sections). cut both ends, peel and then free each section.
- Large bowl: combine radicchio, orange sections, mint, pistachios, pomegranate seeds & avocado.re whisk vinaigrette, toss with just enough to coat leaves.
- Either coat bottom of plates or serving dish with got cheese or toss pieces into salad.
Olsson Recipes 