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.
  • 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

 

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

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.

 

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