Arugula and Peach Salad with Creamy Chive Vinaigrette

Arugula and Peach Salad with Creamy Chive Vinaigrette

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2 large ripe peaches, thinly sliced

½ tablespoons fresh lemon juice, divided

12 cups arugula 

6 tablespoons olive oil

1 ½ tablespoons of lemon juice

1 1/2 tablespoons whipping cream

1/3 cup finely chopped fresh chives

1/2 cup toasted almond slivers, optional

1. Place peach slices in large bowl.

2. Add ½ tablespoon lemon juice; toss.

3. Add arugula to bowl with peaches.

4. Add dressing and toss. Season with salt and pepper, if desired

5. Whisk lemon juice and olive oil in small bowl.

6. Whisk in cream, then chives. Season with salt and pepper.

7. Garnish with almonds.

Spinach Salad with Tamarind Dressing and Pappadam Croutons

Spinach Salad with Tamarind Dressing and Pappadam Croutons

About 2 ½ cups vegetable oil for frying

4 (8-inch) plain or black pepper pappadams

2 ½ tablespoons warm water

2 tablespoons fresh lime juice

1 tablespoon mild honey

1 ¼ teaspoons tamarind concentrate

¾ teaspoon salt

1/3 cup vegetable oil

24 cups baby spinach (15 oz)

1 Gala or Honeycrisp apple, thinly sliced

1 Jonathan or Jonagold apple, thinly sliced

1/2 cup of roasted sliced almonds

1. Heat ½ inch oil in a 10-inch heavy skillet (2 inches deep) over moderate heat until thermometer registers 350°F.

2. Fry 1 pappadam, turning over once, until blistered and pale golden, about 1 minute total.

3. Lift pappadam from skillet with tongs, letting excess oil drip back into skillet, and transfer to paper towels to drain.

4. Return oil to 350°F and fry remaining pappadams, 1 at a time, in the same manner.

5. Whisk together water, lime juice, honey, tamarind concentrate, and salt in a small bowl, then add oil in a slow stream, whisking until combined.

6. Toss spinach, apples, and almonds with dressing in a large bowl.

7. Break pappadams into 1 ½ inch pieces and add to salad just before serving, tossing gently to combine. 

Endive Salad with Persimmons and Hazelnuts

Endive Salad with Persimmons and Hazelnuts

1/2 cup hazelnuts

1 pound Belgian endives, cut crosswise into 1-inch pieces

1 pound radicchio torn

1 Bosc pear, quartered and cut into 1/2-inch cubes

1 Fuyu persimmon, cut into 1/2-inch cubes

4 ounces arugula

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

1/2 cup olive oil

1/4 cup hazelnut oil

Salt

Freshly ground pepper

1. Preheat the oven to 375 F.

2. Spread the hazelnuts on a pie plate and toast for about 14 minutes, until fragrant and the skins blister.

3. Transfer the nuts to a kitchen towel and let cool slightly.

4. Rub the nuts together to remove the skins, then transfer to a work surface and coarsely chop.

5. Let cool completely.

6. In a large bowl, toss the endives, radicchio, pear, persimmon, and arugula.

7. In a small bowl, whisk the mustard, lemon juice, and vinegar.

8. Whisk in the olive and hazelnut oils, and season with salt and pepper.

9. Just before serving, pour the dressing over the salad, toss well, and garnish with the toasted hazelnuts.

Spinach and Serrano Dip

Spinach and Serrano Dip

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½ pound fresh spinach, trimmed

¼ cup and 1 tablespoon olive oil

2 large scallions, coarsely chopped

2-3 serrano chiles--halved, seeded and coarsely chopped

¾ cup coarsely chopped cilantro

¼ cup sour cream

2 tablespoons fresh lime juice

1 lime cut into wedges for garnish

Assorted vegetables, for dipping

1. Set a large skillet over high heat.

2. Add the spinach by the handful and stir to wilt.

3. Cook just until all of the spinach has wilted, then transfer to a colander.

4. Let cool slightly, then squeeze the spinach dry and coarsely chop it.

5. Heat 1 tablespoon of the olive oil in a small skillet.

6. Add the scallions and serranos and cook over moderately high heat until softened about 2 minutes.

7. Transfer to a blender and add the wilted spinach, cilantro, sour cream, lime juice and the remaining ¼ cup of olive oil.

8. Blend to a smooth puree, scraping down the side occasionally.

9. Transfer the dip to a bowl and season with salt and pepper.

10. Garnish with lime wedges.

11. Serve chilled or at room temperature with a platter of the assorted vegetables.

Quinoa and Blueberry Salad with Pistachios

Quinoa and Blueberry Salad with Pistachios

1 1/2 cups quinoa

3 cups water

3 cups blueberries

1 cup pistachios

4 green onions white and green parts finely sliced

1 cup parsley chopped

1/4 cup orange juice

3 tablespoons olive oil

3 tablespoons rice vinegar

1 lime - zest and juice

1 tablespoon honey

1/2 teaspoon cinnamon

2-3 teaspoons freshly grated ginger

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1. Rinse quinoa in a fine mesh sieve under cool running water. Allow to drip dry.

2. Heat a medium saucepan over medium-high heat and add quinoa.

3. The extra water will steam off and eventually the quinoa will begin to toast a bit.

4. Takes about 5 minutes total, you should start to smell the grains as they toast.

5. Add 3 cups of water, a pinch of salt and bring to a boil.

6. Reduce heat, cover and simmer for 15 minutes or until water is completely absorbed. 

7. Remove from heat and allow to sit covered for 10 minutes or so then fluff with a fork.

8. Allow quinoa to cool before assembling the salad. 

9. Combine orange juice through ginger in a small mason jar and shake to combine. Adjust seasonings.

10. You may want to add a bit more ginger. Set aside.

11. Toss quinoa, blueberries, green onions and pistachios in a large bowl.

12. Add dressing and parsley.

13. Toss well to combine.

14. Serve slightly chilled or even room temperature.

Bitter Green Salad with Roasted Pears

Bitter Green Salad with Roasted Pears

1

4 firm-ripe Bosc pears, cored and each cut lengthwise into 8 wedges

1 tablespoons olive oil

1/2 small head chicory

1/2 small head escarole

1/2 small head radicchio

1 bunch mizuna, coarse stems discarded

1/2 small head romaine

1 tablespoon finely chopped shallot

1 tablespoons cider vinegar

½ teaspoon honey

¼ teaspoon salt

1/8 teaspoon black pepper

 2 tablespoons olive oil

1. Put oven rack in middle position and preheat oven to 425°F.

2. Toss pears with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan, then season with salt and pepper.

3. Roast pears, stirring and turning over twice until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes.

4. While pears are roasting and cooling, tear enough tender chicory and escarole leaves into bite-size pieces to measure 3 cups total.

5. Tear enough radicchio, watercress, mizuna, and romaine into bite-size pieces to measure 5 cups total.

6. Toss torn greens in a large bowl and reserve remaining greens for another use.

7. Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified.

8. Just before serving, add roasted pears and dressing to greens and toss to combine well. 

Edamame Pâté

Edamame Pâté

I made this at my restaurant for Valentine's Day.  People loved it and hope you do too. 

1 1/4 cups frozen or fresh shelled edamame

1/2 cup walnuts

1/3 cup mint leaves, packed

1 green onion, chopped

1/2 teaspoon soy sauce

3 tablespoons lemon juice

1 tablespoon of roasted sesame seeds, black, white or combination

1. Purée edamame, walnuts, mint, green onion, and salt in food processor until finely chopped. 

2. With motor running, add lemon juice and 3 tablespoons water. 

3. Process until smooth and garnish with sesame seeds.