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.


  • 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


  • 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.


INGREDIENTS: 4 oz tin of sardines in olive oil, 3 cloves garlic, 1 small head fennel sliced thinly  with fronds, chili flakes – optional, 1 C canned peeled tomatoes – crush if whole, 2 oz dry white vermouth,  1 med lemon juice & zest, 1/3 C toasted Panko bread crumbs – add zest to bread crumbs., ¾ LB dry linguine.


  • Start to boil pot of water for pasta.
  • Skillet: add 1 TB sardine oil to pan, add fennel cook until fennel soft starting to caramelize, add garlic. Add tomatoes and juice. Cook until liquid reduced, add vermouth and reduce.
  • Add sardines to skillet, break up into chunks, add juice of lemon.
  • Cook pasta short of al dente, use tongs to transfer pasta to skillet, add a bit of starchy water & toss to combine.
  • Transfer pasta mixture to serving bowl or individual bowls, drizzle with olive oil,  sprinkle toasted bread crumb lemon zest on top. Garnish with some fennel fronds


INGREDIENTS: 1 garlic clove, 2 oz ~ 2 C spinach, wilted in pan, 1 english muffin toasted , 2 sardines smokes in oil, 1 tomato sliced. lemon juice, mustard & mayo.


  • Heat 2 tsp oil in pan, sauce garlic, add spinach – wilt, remove from heat, drain.
  • Toast bread, add little mayo & mustard,add spinach, then sardine, drizzle lemon juice, top with slice of tomato.

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.


  • 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.

make soup stew ahead, then heat to poach eggs. Use Country rye bread toasted (Odesssa rye or new york rye). Cook in Dutch oven (cast iron or steel).

INGREDIENTS: 4 medium onions thinly sliced, 1 stalk celery finely chopped, ½ C white wine, 28 ounce can whole tomatoes, 1 fresh red chili finely choppedor dried chili flakes (optional), 2 C broth, 4 eggs, 4 toasted slices country bread, ½ C parmesan or pecorino.chopped parsley .


  • Heat oil in Dutch oven, add thinly sliced onions & celery. cook until tender ~ 15 min.
  • Increase heat to medium, ad ½ C white wine, simmer ~ 4 min. Add canned tomatoes and juice – use hands or spoon to crush whole tomatoes, add chilis, 2 C broth . Simmer uncovered 45 min to reduce.
  • Crack eggs gently one at a time to poach until whites cooked but yolk runny. 3-6 min.
  • Place toasted slice of bread in each bowl, spoon poached egg on top, add soup.  Sprinkle with grated cheese and parsley.