The week 2017 serves 4

Mix all ingredients & toss together.

  • 2 C cooked brown rice
  • 2 scallions trimmed & chopped
  • ¼ C chopped fresh basil
  • 3 TB olive oil
  • 2 TB white balsamic  or sherry vinegar
  • salt & pepper
  • 32 fresh cherries (9 oz) quartered & pitted
  • 15 oz drained & rinsed chickpeas (1¾C if home cooked)
  • Toss together, divide into 4 serving bowls.

Lastly, sprinkle on 2 oz goat cheese crumbled (½ C) –

 

 

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

  1. whisk vinegar, lemon juice  and oil in small bowl.
  2. Peel and section blood oranges (remove skin from sections). cut both ends, peel and then free each section.
  3. Large bowl: combine radicchio, orange sections, mint, pistachios, pomegranate seeds & avocado.re whisk vinaigrette, toss with just enough to coat leaves.
  4. Either coat bottom of plates or serving dish with got cheese or toss pieces into salad.

Kale and Goat Cheese

August 17, 2015

Ingredients

  1. 1LB or bunch of kale, leaves pulled from stems
  2. sea salt, smoked salt, pepper
  3. 2 TB olive oil
  4. small onion diced
  5. 2 cloves garlic crushed
  6. goat cheese
  7. apple cider vinegar

Directions

  • cook kale in salted water 8 min, drain. coarsely chop leaves.
  • Heat 2 TB olive oil in pan med hi, soften onions 7-10 min.
  • Add garlic & kale, toss until heated. season with smoked salt & pepper.
  • Plate kale on 2 plates, crumble goat cheese on top, drizzle with more oil. Serve with toasted wheat bread.