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.

Purple kale salad

August 17, 2015

Purple or tuscan kale will do.

  1. 8 kale leaves (8oz) slice leaves off stem, stack & roll, slice thinly crosswise into narrow ribbons.
  2. 2½ TB olive oil plus extra, sea salt
  3. 1 clove crushed garlic
  4. 1 TB apple cider vinegar
  5. 1 tsp mustard
  6. 2 pinches red pepper flakes
  7. 2 oz feta
  8. handful golden tomatoes, halved
  9. 2 green onions thinly sliced
  10. 2 tb fresh mint sliced thin

Directions

  • Mix 1 tsp oil and ¼ tsp salt and sliced Kale together.
  • Mix dressing: mix crushed garlic, ¼ tsp salt until smooth, stir in 1 TB vinegar, 1 tsp mustard, 2½TB olive oil.
  • Toss greens with dressing, crumble feta, add green onions, tomatoes, mint.

Serves 4-6

Dressing: whisk together in small bowl:

  • 2 TB olive oil
  • 2 TB white vinegar
  • 1 tsp honey
  • S&P

SALAD toss with dressing.

  • 3 C blueberries
  • 2 hothouse cucumbers, seeds scraped out, peeled, cut into 1 ” diagonal pieces
  • 3 scallions thinly sliced
  • 1 C crumbled feta
  • 1 heart romaine chopped
  • 2 C lightly packed mint leaves