Green Bean and Cannellini salad
July 8, 2017
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)
Fennel Lentil salad with Ricotta
July 8, 2017
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.
Black Quinoa fennel salad
July 8, 2017
- 1 med fennel (10 0z) quartered, sliced thin
- 1 long or 2 short celery stalks cut this crosswise.
- 2 c cooked black quinoa
- ¼ C chopped parsley
- 2 TB chips chives
Dressing – mix together
- 2 TB lemon juice (1 lemon)
- 1 garlic clove
- S & P
- 5 TB oil
Quinoa Avocado Cucumber Chickpea salad
June 19, 2017
INGEDIENTS – mix together
- 2 C Cooked Quinoa
- 1 can drained chickpeas/garbanzo beans
- 1 avocado cubed
- 1 cucumber chopped
- 1 C cherry tomatoes halved
- Juice 1 lemon & 2 TB olive oil
- salt & pepper
salad dressing apple cider vinegar
April 9, 2017
serves 4-6
whisk together:
- 1 TB Dijon mustard
- 1 tsp honey
- 2 TB apple cider vinegar
- 2 TB walnut oil
- salt & pepper
or
- 1 TB Dijon mustard
- 2 tsp honey
- 4 TB apple cider vinegar
- 2 TB walnut oil
Cranberry Sauce Bourbon
December 27, 2016
Serves 8-10
- 2 12oz packages cranberries
- ²⁄³ C white sugar and 1¹⁄³ C brown sugar OR >1 C Turbino
- ¾ C orange juice
- zest of orange
- ¾ C water
- 1-3 TB bourbon
Cook all ingredients med-hi 15-20 min. Remove from heat & cool.
OR
serves 4-6
- 12 oz cranberries
- 1 ½C sugar
- 1 apple peeled, cored & chopped
- 1 C water
- zest & juice 1 orange
- zest & juice 1 lemon
- optional: add 2 TB bourbon
Tuscan Kale Salad
December 2, 2016
QED delicious, sweeter kale salad. Serves 4-6
- One bunch Tuscan Kale, remove from stem.
- One pomegranate – seeds
- ¼ C raisins or cranberries
- ¼ C sliced almonds
- 1 oz shaved romano/Asiago cheese
Dressing
- 1 clove garlic
- 1 T lemon juice
- 1 T white wine or white balsamic vinegar
- 3 T oil
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.
Celery tomato radish mozzarella salad
April 9, 2016
QED, easy and delicious 2016
3 stalks celery, stalks sliced crosswise
cherry plum tomatoes halved length wise
radishes (small bunch) sliced thin/medium
5-6 green onions sliced
half carton – 4 oz-small fresh mozzarella balls (ciliegine)
2-4 TB olive oil, salt & pepper
