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) –

 

 

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WSJ 7 2017. 35 min, svgs 4 Use Sea bass or tilapia or (cat fish? or maybe trout?) Simple dish: Sauté diced fennel & onions, add herb butter, steam summer squash. Separately pan fry fish.

INGREDIENTS

  • 1 bulb fennel with fronds – dice bulb; thin slice stalks & mince fronds.
  • 2 oz butter (¼C)
  • 1 TB minced dill
  • 1 TB minced  chives
  • 1 TB sliced tarragon
  • 1 clove garlic minced
  • ½ shallot minced
  • zest & juice 1 lemon
  • 1 yellow onion minced
  • 2 LBs summer squash cut into ½” dice or sliced
  • 2 TB olive oil
  • 4 – six oz sea bass fillets (or4 tilapia fillets) season with salt & pepper
  • 2 Tb dry white wine (vermouth)

HERBED BUTTER in a bowl:

  • Stir together: butter, dill, chives, fennel fronds, tarragon, garlic, shallots, lemon juice & zest.

SAUTÉ ONIONS & ADD SQUASH in a Sauté pan with lid

  • Over med-hi heat: 1 ½ TB of herbed butter, add diced fennel bulb & stalks & onion. Sauté 3 min.
  • Add diced squash & 1 Tb herbed butter. Reduce heat to med-low, cover & stew until tender & sweet 10-15 min.

BROWN FISH FILLETS IN SKILLET

  • Med heat, 2 Tb oil. When pan is very hot, lay in fillets. Cook until golden brown ~ 3 min. Carefully flip fish, add wine to deglaze. Add remaining herbed butter, cook until butter melts and fish done 1-2 mins.

SERVE: divide squash onto each plate, top with fish fillet

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.
  • 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

WSJ 5/27/2017.  Italian frozen chocolate mousse. QED.  Svgs 8.  Takes 4 hours to freeze.

INGREDIENTS

½ C sugar

3 large eggs

2 egg yolks

2 C heavy cream

8 ounces semisweet (63% cacao or higher), melted, warm but not hot.

¾ C toasted, coarsely chopped almonds

DIRECTIONS

  • line 9×5 loaf pan with plastic wrap
  • A. MELTED CHOCOLATE  melt 8 oz chocolate in double boiler, remove from double boiler, set aside.
  •  B. EGG MIXTURE In double boiler over simmering water, whisk: eggs & sugar & pinch of salt until pale & frothy ~ 4 minutes. Remove from heat (I transferred to large bowl).
  • C. CREAM MIXTURE In a bowl, Beat 2 C cream (with whisk attachment) to soft peaks. Set aside 2/3 C of whipped cream for serving – keep chilled in refrigerator until needed when serving.
  • Fold A Chocolate  into B Egg mixture with rubber spatula.                                                                                       Quickly but gently fold in C whipped cream to A&B mixture.
  • Add ¾C toasted almonds to chocolate mixture. Transfer to loaf pan lined with plastic wrap. Cover & freeze 4 hours.
  • Slice & serve with dollop of whipped cream