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
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.
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.
Pistachio Salsa Verde dressing
December 23, 2015
Sunset 2015. pair with crisp rosé – pinot noir vin gris
Great dressing for 1½ LBs salmon & wild rice salad.(1 C cooked wild rice, ½ C cooked fried or roasted black quinoa, 1 Qt water cress, ¾ C thin sliced radishes, ½ C thin sliced red onion,¾ C flat leaf parsley leaves, ½ C Basil leaves, ½ C cilantro sprigs, ¼ C dill sprigs.)
Dressing Ingredients – mix together in order:
- ½ tsp each: ground fennel seeds, ground coriander, ground cumin, chopped fresh rosemary.
- ¼ Cup each: chopped chives, chopped flat leaf parsley.
- 1 TB sherry vinegar
- 1 tsp each: kosher salt, light brown sugar, garlic clove,
- ¼ tsp red chili pepper flakes
- Whisk in 1 C olive oil
- Add 1 C chopped roasted pistachios
keeps up to 3 days, tight seal
Collard greens salad Freekeh
December 23, 2015
Sunset 2015, serves 4. Pair with bubbly sparkling Chardonnay (Iron Horse 2010 Ocean reserve, Blanc de Blancs
Ingredients
- ½ C sliced almonds roasted (350º 8 min)
- 1 Cup cracked Freekeh or medium bulgar wheat
- 4 garlic cloves
- ¼ tsp red chili flakes
- ¾ LBs collard greens 1or 2 bunches
- 2 -3 TBs sherry vinegar
- ¼ C olive oil
- ½ tsp pepper
- 1 large firm Bosc pear, thinly sliced lengthwise spears.
- ½ C thinly sliced green onions
Directions
- In medium saucepan, bring 2½ Cups salted water to boil. Add 1 C Freekeh, garlic and chili flakes. Reduce heat, cover, simmer 20 min. Let stand 5 min. Drain and cool Freekeh on baking sheet.
- Cut ribs & stems from collard greens, roll lengthwise and slice into thin strips. Toss with ¾ tsp salt. Then add vinegar, oil & pepper, toss to blend. Add cooled Freekeh, toss again. Then add almonds, pear & green onions, toss gently.
Kabocha Squash Farro Mustard Greens
December 23, 2015
Sunset 2015, serves 4, 1 hr prep. Pair with buttery bright chardonnay – Rodney Strong Chalk Hill Estate Chardonnay
Ingredients:
- 1½ Cups Farro
- 1 small whole onion, peeled
- 1 Bay leaf
- 1 small Kobocha squash 2- 2½ LBs halved lengthwise, seeded but leave peel on, slice lengthwise 1″ wide strips.
- 3 TBs red wine vinegar
- 2 TBS honey
- ¼ C olive oil
- ¾ tsp kosher salt & ¼ tsp pepper
- 2 Qts loosely packed baby mustard greens or regular but removed from stems.
- ¼ LB ricotta salata or feta cheese, shaved with vegetable peeler.
Directions:
- Preheat oven to 400º Roast squash. Mix squash with 2 Tbs olive oil, 1 tsp ras el hanout, ½ tsp kosher salt. Arrange flat on baking sheet, turn once, roast 25-30 min . Let sit until cool to handle.
- Cook Farro in med saucepan.. Bring Farro, 1 Qt water, 1 tsp salt, onion and bay leaf to boil. Reduce heat, cover, simmer 20 min until tender but chewy. Drain farrow, discard bay leaf & onion. Spread on baking sheet until cool.
- Dressing: in large bowl whisk 3TB red wine vinegar & 2 TBs honey. Add ¼ C oil gradually while whisking. Season with Salt & pepper. Set aside one third of dressing into another large bowl.
- Add & toss Farro and mustard greens to first bowl with two-thirds dressing. Then arrange on large platter.Cut squash pieces in half – don’t peel edible skin, toss gently with remaining dressing.
- Arrange squash over greens. scatter cheese on top, gently toss ingredients.
Olsson Recipes 