Monthly Archives: March 2012

Beet Salad with Ricotta Salata and Pistachios

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Beet Salad with Ricotta Salata and Pistachios

Serving Size: Makes 2 side servings

Ingredients

  • 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

Instructions

  • 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.
  • 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
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    Lemon Mousse with Strawberries and Basil

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    Lemon Mousse with Strawberries and Basil

    Serving Size: Makes 4 servings

    Ingredients

    • 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)

    Instructions

  • 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.… Continue Reading
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    Arugula Salad with Black Quinoa and Green Goddess Dressing

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    Arugula Salad with Black Quinoa and Green Goddess Dressing

    Serving Size: Makes 2 Entree Servings

    Ingredients

    • 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)

    Instructions

  • In a large salad bowl, combine all the ingredients for the salad.
  • Make the vinaigrette: combine all ingredients in a food processor and pulse to combine.… Continue Reading
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    Zucchini-Scallion Cakes

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    Zucchini-Scallion Cakes

    Yield: Makes 15 small cakes

    Ingredients

    • 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)

    Instructions

  • 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.
  • 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
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    Blue Potato Salad with Sherry Vinaigrette

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    Blue Potato Salad with Sherry Vinaigrette

    Serving Size: Makes 2-4 servings

    Ingredients

    • 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

    Instructions

  • 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.
  • In the same pot, over medium heat, add the olive oil, garlic, and white part of the scallions.… Continue Reading
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    Heirloom Tomato Bruschetta

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    Heirloom Tomato Bruschetta

    Yield: Makes 10-12 pieces

    Ingredients

    • 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

    Instructions

  • 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.
  • Preheat the oven to broil (you can also use a flat bed toaster if you have one).… Continue Reading
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