Thursday, June 30, 2016

May and June recipes worth remembering

Farro salad

A mashup of two NY Times recipes,  Charly Bird's Farro Salad and Quinoa and Asparagus Salad

My version:
  • Cook 1 cup farro in 3 cups of water with 2 bay leaves and some salt, about 30-40 minutes. Let it cool.
  • Mix together
    • 8 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
  • Toast some pistachios, say about 1/2 cup
  • Lightly blanch some asparagus, you want it crispy
  • Mix all together with
    • 2 cups arugula leaves
    • 1 cup basil leaves, torn
    • 1 cup mint leaves
    • ¾ cup halved cherry or grape tomatoes
    • cup thinly sliced radish
    • feta, cubed, about 3/4 of a cup or to your liking
    • S&P to taste 
  • you could make this with any number of vegetables
Napa Cabbage Salad


1/2 c buttermilk
1/2 c yogurt
1/2 c feta
Fresh basil
Fresh dill
2T apple cider vinegar plus or minus
1 t honey
S&P to taste (might not need much bc of feta)
Blend in vitamix for long enough for feta to get creamy 

Slice up Napa cabbage, add some purple grapes (I used Sapphire grapes, which are purple and long and delicious) and dress. 

Tuesday, March 1, 2016

February recipes worth remembering

Quinoa Rice Bowls

Skipped the kimchi, added grated carrot and edamame - delicious

Also from NY Times Cooking
Roasted Chicken Provencal 

Pasta and Fried Zuchini Salad
Plenty, page 254

Saturday, February 27, 2016

Christmas dessert recipes 2015

Good Eats Alton Brown's Free Range Fruitcake Rum Loaf

Jamie's Grandmother's Figgy Pudding (oops, upside down). We made it with Udi's GF bread and it was yummy

Nigella Lawson's chocolate orange flourless cake (it was good but it turns out Alison doesn't like orange cake and what's the point of making a GF cake that she doesn't like?)

Ginger Stout Cake - quite possibly the best cake I have eaten. Ever.