Romanesco Alla Diavola

From Mario Batali Makes up to 8-10 servings as a side dish 1 large or 2 medium heads Romanesco cauliflower 1 cup brine-cured green olives, pitted 3 tablespoons capers, rinsed and drained 1/4 cup finely chopped Italian parsley grated zest and juice of 2 lemons 1/3 cup plus 1/4 cup olive oil, divided 1 tablespoon [...]

By | 2012-12-05T14:16:00+00:00 November 28th, 2012|Recipes|0 Comments

Layered Greek Salad

Serves 4-6 Dressing: 1 large clove garlic, minced 1/2 teaspoon sea salt 1 tablespoons fresh lemon juice 3 tablespoons white wine vinegar 1/2 teaspoon ground cumin 1/2 cup olive oil 1 1/2 teaspoons chopped fresh basil 1/8 teaspoon freshly ground pepper Seasoning Mixture: 1 bunch thinly sliced scallions, including tops 1/2 cup chopped fresh mint [...]

By | 2012-10-07T11:18:00+00:00 August 20th, 2012|Recipes|0 Comments

Island Sin Salad

Serves 4-6 Wickedly delicious... Dressing: 3 tablespoons fresh lemon juice 2 tablespoons honey 4 teaspoons soy sauce 1 1/2 teaspoons freshly grated ginger 1 small clove garlic, minced large pinch white pepper (black is fine) 1/ 2 cup olive oil Salad Ingredients: 2 small heads lettuce, torn into bite-sized pieces 1/2 cupo coarsely chopped cilantro [...]

By | 2012-09-15T22:43:25+00:00 August 20th, 2012|Recipes|0 Comments

Israeli Cucumber Salad

Serves 4 4 scallions, cut into 1-inch lengths 1/4 teaspoon sea salt juice of 1 lemon, freshly squeezed 1 large cucumber, or several small, peeled and thinly sliced 1 bunch radishes, thinly sliced 1/2 cup sour cream or plain Greek yogurt Garnish: chopped chives 1. Put scallions in a large glass or wooden bowl, then [...]

By | 2012-09-15T22:44:02+00:00 August 20th, 2012|Recipes|0 Comments

Radish Olive Crostini

From a beautiful book called Ripe by Cheryl Rule. If you get the chance, take a look at this book -- beautiful photography and great recipes! Makes about 18 toasts if using a half baguette 1/2-inch thick slices of French baguette softened butter 1/4 to 1/2 cup Kalamata olives 1-2 bunches radishes, scrubbed, trimmed, and [...]

By | 2012-09-15T22:54:17+00:00 July 23rd, 2012|Recipes|0 Comments

Murcia Green Beans with Garlic and Almonds

Serves 6 The beans must be al dente to retain their natural garden-crunchy texture. With this recipe, note that the garlic is being tempered by being cooked with the green beans. 2 pounds green beans, ends removed boiling salted water 4 cloves garlic, unpeeled olive oil sea salt Dressing: 3/4 c. blanched almonds 2 large [...]

By | 2012-09-15T22:37:01+00:00 July 9th, 2012|Recipes|0 Comments