| Panzanella | Serves | 6 |
| Cut bread into rough, thick slices and place in large bowl. Peel and halve tomatoes, then seed them into a sieve over a bowl to retain juice. Set aside. Discard seeds. Season juice w garlic, black pepper, 1 c olive oil and 2-3 T vinegar. Pour over bread and toss until it absorbs all liquid. If more liquid is needed, add olive oil. Cut roasted peppers into eighths. Rinse salt from capers and soak in remaining vinegar. Gently mix together tomato halves, peppers, drained capers, anchovies, olives and basil. Fill large bowl w alternating layers of soaked bread and pepper mix, beginning w bread and ending w pepper mix. Allow to sit at room temp for 1 hour. Serve moistened w additional oil. |
| Bread | 2 | loaves stale Italian |
| Tomato | 2.25 | lb plum |
| Garlic | 4 | cloves, crushed w salt |
| Salt |
| Pepper |
| Olive Oil |
| Vinegar | 4 | T red wine |
| Pepper | 3 | red, roasted |
| Pepper | 3 | yellow, roasted |
| Capers | 4 | oz salted |
| Anchovy Filets | 6 |
| Olives | 5 | oz black, pitted |
| Basil | leaves from 1 bunch |
| Paradise Rice Salad | Serves | 6 |
| Combine juice, dressing, honey and zest. Stir into chilled rice. Cover and chill several hours. Stir in remaining ingredients. |
| Rice | 3.5 | c chilled |
| Orange Juice | 0.33 | c |
| Salad Dressing, Italian | 3 | T |
| Honey | 2 | tsp |
| Orange Zest | 0.5 | tsp |
| Spinach | 2 | c fresh, torn |
| Orange | 2 | peeled & sectioned |
| Celery | 0.5 | c, sliced |
| Nuts, Almonds, slivered | 0.25 | c, toasted |
| Pea Shoot & Spinach Salad w Bacon & Shitakes | Serves |
| Cut bacon into 1/8" thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6-8 min. Transfer to pepper towels. Pour off fat from skillet and add 1.5 T oil, mushrooms, and 1/2 tsp salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 min, then cool. Whisk together lemon juice, vinegar, mustard, remaining 1.2 tsp salt, pepper and remaining 2 T oil in a large salad bowl until blended. Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives and radishes and toss. |
| Bacon | 0.25 | lb piece double smoked |
| Olive Oil | 3.5 | T |
| Mushrooms | 0.75 | lb fresh shitake, caps quartered |
| Salt | 1 | tsp kosher |
| Lemon Juice, Fresh | 1.5 | T |
| Vinegar | 0.5 | T red wine |
| Mustard | 0.5 | T coarse grain |
| Pepper | 0.5 | tsp |
| Pea Shoots | 4 | c fresh |
| Spinach | 4 | c baby |
| Chives | 1 | bunch in 1" pieces |
| Radishes | 6 | cut into matchsticks |
| Pear & Beet Salad w Watercress & Blue Cheese | Serves |
| Roast foil-wrapped beets at 350 1-1.5 hours. Peel and quarter lengthwise. Cut each quarter in half. Whisk together oil, vinegar, s&p. Combine beets, cheese, watercress. Add pears and vinaigrette. Toss and serve immediately (Note: arugula, parmesan and walnuts can be substituted for watercress, beets and blue cheese) |
| Beets | 3 | small or 2 medium |
| Olive Oil | 1.5 | T |
| Vinegar | 1 | tsp red wine |
| Cheese, Blue | 4 | oz crumbled |
| Pears | 1 | recipe roasted, warm |
| Watercress | 2 | bunches |
| Pear & Parmesan Salad | Serves | 6 |
| Peel & core pears and slice them thin, lengthwise. Place slices in bowl and toss w 2T of vinegar. Mix remaining vinegar w oils and set aside. Place arugula in bowl, toss w 3T of dressing and divide among 6 plates. Spread pear slices over and scatter the cheese, then walnuts over the top. Drizzle w remaining dressing; season w salt & pepper. |
| Pears | 4 | Firm, ripe |
| Vinegar | 4 | T white wine |
| Walnut Oil | 2 | t |
| Greens, Arugula | 2 | bunches, stemmed |
| Cheese, Parmesan | 0.25 | lb, shaved |
| Nuts, Walnuts | 0.33 | c, toasted & |
| Pepper |
| Peas, Sugar & Cucumber Salad | Serves | 8 |
| Have ready a bowl of ice and cold water. Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 min. Drain and immediately transfer to ice water. When cold, drain well and pat dry. Mash walnuts to a paste with a mortar and pestle (or use food processor) and whisk in broth, oil, lemon juice, cayenne, and dill until blended. Season with salt and pepper. Toss walnut mix w peas and cucumber until vegetables are coated. |
| Peas | 1 | lb sugar snap, trimmed |
| Nuts, Walnuts | 2 | T chopped |
| Stock | 1 | T chicken |
| Walnut Oil | 1 | T |
| Lemon Juice, Fresh | 1.5 | tsp |
| Cayenne Pepper | 0.125 | tsp |
| Dill | 1 | T chopped fresh |
| Cucumber | 1 | English, halved lengthwise and cut in .25" slices |
| Pernod Buttermilk Dressing | Serves |
| Combine all ingredients except olive oil in bowl of food processor. Pulse until smooth. With machine running, slowly add olive oil and mix until mixture is thick. Refrigerate until chilled, about 1 hour. |
| Egg | 1 |
| Lemon Juice, Fresh | 1 | lemon |
| Mustard | 1 | T whole grain |
| Garlic | 2 | tsp minced |
| Onion | 0.25 | c chopped green |
| Cheese, Parmesan | 0.25 | c |
| Buttermilk | 0.25 | c |
| Alcohol, Pernod | 1 | T |