The week 2017 serves 4

Mix all ingredients & toss together.

  • 2 C cooked brown rice
  • 2 scallions trimmed & chopped
  • ¼ C chopped fresh basil
  • 3 TB olive oil
  • 2 TB white balsamic  or sherry vinegar
  • salt & pepper
  • 32 fresh cherries (9 oz) quartered & pitted
  • 15 oz drained & rinsed chickpeas (1¾C if home cooked)
  • Toss together, divide into 4 serving bowls.

Lastly, sprinkle on 2 oz goat cheese crumbled (½ C) –

 

 

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  • 4 c finely chopped/slivered kale (¾ LB bunch)
  • 2 TB chopped almonds
  • 1 sweet apple ¼” diced
  • 1 oz cheddar cheese ¼ ” cubes
  • 2 TB lemon juice
  • 1 clove garlic
  • 5 TB oil
  • 2 TB parmesan cheese grated

Sunset 2016

Use best olive oil drizzle on salad, malden salt flakes, fresh herbs.

  • Cantaloupe sliced pieces, Scamorza sliced & mint.
  • Roasted red pepper, Feta sliced & chives chopped
  • Sliced peaches, Burrata & Taragon torn
  • Grilled eggplant, Ricotta salata & fresh Dill
  • Tomato, fresh mozzarella & Basil.

German Potato Salad

July 8, 2017

Sunset 2016. No mayo potato salad – great with grilled brats. 6 svgs

  • Boil 2 lbs halved Yukon or waxy white potatoes until tender, drain and transfer to large bowl.
  • Heat ¼ c olive oil, add ½ chopped onion, stir until softened ~ 5min. remove from heat. Add ¼ C apple cider vinegar.  Add to potatoes.
  •  Add 4 sliced scallions, 2 TBs chopped fresh dill, 1 tsp toasted caraway seeds to potatoes, toss, smashing potatoes slightly.

All vegetables, Sunset 2016  6 svgs.

INGREDIENTS AND DIRECTIONS: TOSS TOGETHER

  • 2 C fresh cooked shell beans – Cannelini or cranberry or  14 oz can Cannellini beans or chickpeas rinsed & drained.
  • 6 oz green beans trimmed into 1 ” pieces- blanch if desired.
  • ¼ C fresh parsley leaves
  • ¼ C olive oil
  • 3 TBs chopped chives
  • 2 TBs chopped capers
  • 1 TBs lemon zest
  • 2 Tbs/juice 1 lemon
  • ½ tsp Aleppo pepper (or mild crushed red pepper flakes)

Sunset 2016 6 svgs

INGREDIENTS & DIRECTIONS: TOSS TOGETHER

  • 2 C cooked barley (about 2/3 C dried) or Faro.
  • 1 thinly sliced fennel bulb,
  • 2 thinly sliced raw golden beets or cubed/chopped if cooked.
  • ½ thinly sliced red onion,
  • ¼ C chopped toasted almonds,
  • ¼ C fresh torn mint.
  • Dressing: ¼ C olive oil & 3 TBs sherry or red wine vinegar.

WSJ  2017 Serves 4

INGREDIENTS: 4 olive oil packed anchovies, 4 Tb olive oil, 2 C green or black lentils, 1 head garlic halved crosswise, 2 sprigs fish sage, 2 med heads fennel halved lengthwise sliced very thin, 2 C ricotta, 2 TB chopped parsley, lemon zest & juice ½ lemon.

DIRECTIONS:

  • Anchovies- place on dish, drizzle with some oil, lemon zest.
  • Cook lentils- use heavy pot (Dutch oven) cover lentils with 2 inches of water, add garlic halves & sage & 2 TB olive oil. Bring to a boil, reduce heat & simmer until lentils tender ~ 20 min. Add more water if needed. Strain and drizzle with oil & S&P.
  • Sliced Fennel- if woody, sprinkle with lemon juice. 2 Tb olive oil.
  • Each plate: ½ C Ricotta, arrange dressed fennel on top, spoon lentils over fennel. Top with marinated anchovies, extra oil and chopped parsley.