sunset 2016. Serves 4-6.

  • 1 C yellow split peas ( or black beluga lentils)
  • 1 bay leaf
  • 3 Tb lime juice
  • ¾ tsp Madras curry powder
  • 5 Tb olive oil
  • 2½ C  thin round sliced  rainbow carrots ( ~1½ lbs)
  • ¹⁄³ C course chopped cilantro
  • ¼ C chopped green onions
  • ¼ tsp pepper
  1. Bay leaf & cover peas with 1″ water in pan. Bring to a boil, reduce heat, simmer uncovered 25-30 min.
  2. In a bowl: mix 3 TB lime juice, curry powder & 1 tsp salt. Whisk in oil, stir in carrots.
  3. drainpeas & stir into carrot mixture. Let cool15 minutes.
  4. stir in cilantro & green onions.

Goat cheese Niçoise

May 10, 2016

sunset 2016. Serves 2

  • 2 C watercress on a platter
  • ½ lb cubed cooked Yukon Gold potatoes
  • ½ lb steamed green beans
  • ½ C halved cherry tomatoes
  • 2 hardboiled eggs quartered
  • ½ C pitted kalamata olives
  • 7 oz Rosemary Chevoo or 5 oz fresh goat cheese
  • dressing: ¹⁄³ C olive oil, 2tsp lemon juice, ¼ tsp each salt & pepper.

serve with ham & cheese baguette.

 

sunset 2016, regina’s. Preheat  400° Oven, medium cast iron or nonstick fry pan.

serve on bed of baby mâche tossed with olive oil, boar bacon and buttered seeded sourdough toast.

serve with rosé or Chardonnay ( Trefethen, martinelli, calera, Cakebread, flowers, rusack, reata).

  • 1 C chopped onion
  • 1½ Tbs coconut oil
  • 10 large eggs
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 1 C herded gruyère cheese
  • 1½ Tbs each chopped fresh sage and rosemary
  • 2 Tbs. chopped basil
  1. In frying pan, medium heat, sauté onions in oil until soft ~ 5 min
  2. combine eggs, salt & pepper in bowl, beat until just blended. pour into frying pan, sprinkle in cheese, sage & Rosemary. Stir with wooden spoon until mixture begins to set ~ 2 min.
  3. cover frying pan, bake in oven until frittata us puffed and set 12-14 minutes.
  4. Sprinkle top with basil. cut into 6 slices, serve immediately.

Margarita

May 10, 2016

WSJ may 2016~Tommy’s Mexican restaurant SF

  • 2 oz 100% agave tequila
  • 1 oz fresh lime juice
  • 1 oz agave syrup (1 part agave nectar + 1 part water)