Monthly Archives: March 2012

Beet Salad with Ricotta Salata and Pistachios
Makes 2 side servings

4 large beets (about 1 ¼ pounds), stalks and greens trimmed
1/3 pound ricotta salata, cut into ½ inch cubes
2 tablespoons shelled pistachios
1 tablespoon olive oil
1 tablespoon lemon juice

1. Roast the beets. Follow my instructions here. Once the beets have cooled, and you’ve removed the skins, cut them into 1/4 inch thick wedges and set aside in a medium mixing bowl.

2. Toss the beets with the lemon juice and olive oil and season to taste with salt and pepper. Sprinkle the cheese and pistachios over the dressed beets.… Continue Reading→

Lemon Mousse with Strawberries and Basil
Makes 4 servings

5 large egg yolks
1/2 cup sugar
1/2 cup fresh lemon juice
1 tablespoon lemon zest
Pinch of salt
1 1/3 cups chilled heavy whipping cream
½ pound strawberries, stems removed and sliced
3 tablespoons Basil Simple Syrup (recipe follows)

1. Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium bowl until combined. Set bowl over saucepan of simmering water (this is a makeshift double boiler). Whisk until mixture is very thick, about 6 minutes. Remove and let the lemon mixture cool to room temperature.

2. Beat remaining 1 1/3 cups cream in large bowl until firm peaks form.… Continue Reading→

Arugula Salad with Black Quinoa, and Green Goddess Dressing
Makes 2 entree servings

For the salad:

5oz baby arugula
½ cup cooked black quinoa
¼ cup thinly sliced carrots
½ cup diced cucumbers

For the vinaigrette:

½ medium avocado
3 tbsp white wine vinegar
1 garlic clove
1/2 lemon, juiced
1 tbsp mayonnaise
2 tbsp parsley, chopped
2 tbsp basil, chopped
2-3 scallions, chopped
½ – ¾ cup olive oil
½ tsp salt (to taste)

1. In a large salad bowl, combine all the ingredients for the salad.

2. Make the vinaigrette: combine all ingredients in a food processor and pulse to combine.… Continue Reading→

Zucchini-Scallion Cakes
Makes 15 small cakes

1 medium zucchini, grated ( about 1 1/2 cups)
2 scallions, thinly sliced (about 1/4 cup)
1/4 cup flour
1 teaspoon sugar
1/2 teaspoon salt
1 egg, beaten
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1 tablespoon butter (optional)

1. Combine the zucchini, scallions, flour, sugar, and salt in a medium mixing bowl. Toss to combine. Add the egg, lemon juice, and zest and stir until well incorporated.

2. Heat 1 tablespoon of olive oil and 1 tablespoon of butter (you can use more olive oil if keeping this recipe dairy-free) in a large cast iron skillet.… Continue Reading→

Blue Potato Salad with Sherry Vinaigrette
Makes 2-4 servings

1 pound small blue potatoes, halved
2 tablespoons olive oil
1 large garlic clove, minced
3 green onions (scallions), white parts thinly sliced, green parts cut into 2 inch pieces
2 tablespoon sherry vinegar
2 tablespoons chicken stock
1/4 tsp salt

1. Bring a medium pot of salted water to boil. Cook the potatoes until al dente–nearly cooked through, but still slightly firm. This will take about 5-10 minutes, but test with the point of a knife as you go. Drain the potatoes.

2. In the same pot, over medium heat, add the olive oil, garlic, and white part of the scallions.… Continue Reading→

Heirloom Tomato Bruschetta
Makes 10-12 pieces

4 heirloom tomatoes (preferably multi-colored), seeded and roughly chopped
1 clove garlic, minced
2 tbsp chopped basil
½ tbsp balsamic vinegar
1 tsp sugar
olive oil
¼ tsp crushed red pepper flakes
salt
1 rustic loaf of country or Italian bread, cut into ¾ inch slices and halved

1. Combine tomatoes, garlic, basil, balsamic, sugar, and a glug of olive oil in a medium mixing bowl. Season with salt and red pepper. Set aside to marinate.

2. Preheat the oven to broil (you can also use a flat bed toaster if you have one). Arrange the bread slices on a cookie sheet.… Continue Reading→