Fonio Grain Tomato Salad
July 12, 2022
WSJ July 2022
INGREDIENTS
DRESSING:
2 TB white vinegar
Juice 1/2 lemon
1 clove garlic
1/4 C olive oil + 2TB
1 pinch chili flakes
SALD MIX:
3/4 C pitted green or black olives chopped
1 shallot or 1/4 red onion thinly sliced
1/2 cucumber , halved lengthwise, thinly slice half moons
1 1/2 C chickpeas
1 1/2 C cherry tomatoes halved
1/2C feta crumbled
1 C cooked fonio
HERB MIX
1/4 C chopped flat leaf parsley
1/4 C dill chopped
1/2 C arugula
- Make dressing in large bowl
- Add salad mix, toss
- Add herb mix, 2 TB Oil, S&P to taste
Roasted Chickpea Endive salad
June 10, 2019
QED WSJ June 2019 Svgs 4-6
1 can chickpeas (15 oz) drained, 2 tsp oil S&P, roasted 425º 15 minutes
Mix together:
- 3 TB oil
- 2 Tb red wine vingar
- 2 C diced tomatoes
- 1 ½ C diced cucumber
- ½ C diced red pepper
- ½ C diced yellow pepper
- ¼ C diced red onion
- ¼ C chopped fresh parsley
- 2 TB chopped fresh mint
- 4 Belgian endives, cleaned and separated
- 1 C feta
Quinoa Avocado Cucumber Chickpea salad
June 19, 2017
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
Purple kale salad
August 17, 2015
Purple or tuscan kale will do.
- 8 kale leaves (8oz) slice leaves off stem, stack & roll, slice thinly crosswise into narrow ribbons.
- 2½ TB olive oil plus extra, sea salt
- 1 clove crushed garlic
- 1 TB apple cider vinegar
- 1 tsp mustard
- 2 pinches red pepper flakes
- 2 oz feta
- handful golden tomatoes, halved
- 2 green onions thinly sliced
- 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.
Chicken Provencal
January 22, 2012
Williams Sonoma 2003. Preheat oven 400°. Use cast iron Dutch Oven. Serves 4.
- 1 chicken (3-4 LBs) cut up 8 pcs.
- 1/4 C flour, season with salt & pepper
- 1/4 C olive oil
Toss chicken in flour mixture. Heat oil in pot med-hi. Brown chicken 3 min per side in batches. Transfer to large plate.
- 1 yellow onion (sweet) thinly sliced
- 1/2 LB cremini mushrooms quartered
Add onions & mushrooms to pot until onions turn golden (about 4 mins). Remove from heat.
- 2 C dry white wine
- 1 1/2 TBs chicken demi-glace
- 3 sprigs fresh thyme
Add wine and demi-glace, turn on heat high, bring to boil, stir occasionally. Return chicken to pot, add thyme. Bring to boil, reduce heat to low, cook 2 min. Transfer pot to oven, bake uncovered 25 min.
- 1/2 LB Yukon gold potatoes, cut into 1/2 inch pcs.
Add potatoes to chicken pot, stir. Bake uncovered 35 min more.
- 1 pint (2 C) cherry tomatoes halved.
Remove pot from oven, add tomatoes. Stir gently and let stand 5 min.
Olsson Recipes 