Farro and Arugula Salad

Farro and Arugula Salad

Ingredients

Ingredients

  • cups of cooked farro
  • 1 lb. baby arugula
  • handful of marcona almonds
  • ½ cup sliced cherry tomatoes
  • cup nicoise olives
  • ½ cup good feta crumbled

FOR THE DRESSING

  • 1 lemon
  • olive oil

Instructions

Instructions

  1. Make the dressing by squeezing the juice of one lemon into a small bowl then whisking in olive oil and tasting until you get the right balance.
  2. Place all the ingredients into a bowl and then toss with the dressing adding salt and pepper to taste.

Easy Basil Vinaigrette Dressing

Easy Basil Vinaigrette Dressing

Basil Vinaigrette Dressing is very good as a sauce on fish or chicken, or you can also dress up pasta salads, or just drizzle over a plate of sliced tomatoes and fresh mozzarella.
Servings 1 Cup

Ingredients

  • 1 teaspoon Dijon Mustard
  • 1 shallot chopped
  • 1 small clove of garlic
  • 1 cup packed basil leaves coarsely chopped
  • 1 ½ tablespoons Champagne vinegar
  • ¼ cup extra-virgin olive oil
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper to taste

Recipe Notes

Yield: Makes about a cup

Cucumber – Mint Jelly

Cucumber – Mint Jelly

So what do I do with Cucumber-Mint Jelly? How about a glaze on grilled lamb chops. I had to try this and it was delicious. Check out the picture. I know it’s also going to be good on Salmon. You can also mix it with cream cheese and cut up some fresh vegetables to dip in with.

Ingredients

Ingre

  • 3 medium cucumbers about 2 lbs
  • 7 cups sugar
  • 1 cup vinegar can use apple cider or regular vinegar with 5% acidity
  • 1 pkg 1 foil pouch liquid fruit pectin
  • ½ cup packed fresh mint leaves
  • optional if desired 1-2 drops green food coloring

Instructions

Instr

  1. Peel cucumbers and cut into chunks. Puree in batches in a food processor. Press cucumber puree through a fine-mesh sieve set over a bowl to catch the juices. Measure 1 ½ cups cucumber juice
  2. Note: If you have a juicer, this is much easier. Just wash the cucumbers and put them into your juicer. No need to peel. I found I needed more cucumbers than the recipe called for so make sure you have a few extra on hand.
  3. In a 6 to 8 quart heavy pot, combine cucumber juice, sugar, and vinegar. Bring to boiling over high heat, stirring to dissolved sugar. Quickly stir in pectin and mint. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Using a slotted spoon, remove and discard mint. Stir in food coloring if desired.
  4. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a ¼ inch headspace. Wipe jar rims; adjust lids and screw bands.
  5. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Chimichurri Sauce

Chef Sandra's Chimichurri Sauce

Ingredients

Ingredients

  • 1-2 cups chopped fresh flat-leaf parsley firmly packed, trimmed of stems
  • 1/2 cup of fresh oregano chopped
  • 1/4 cup sherry vinegar can also use red-wine or white wine vinegar
  • 3-4 cloves garlic minced
  • 2 tablespoons minced shallots
  • 2 tablespoons fresh squeezed lemon juice
  • ½ cup extra virgin olive oil
  • 1 teaspoon kosher or sea salt
  • ¼ teaspoon freshly ground black pepper or to taste
  • ¼ teaspoon red pepper flakes

Instructions

Instructions

  1. Remove the leaves from the stalks of the herbs
  2. Mince garlic
  3. Add the herbs, garlic and the rest of the dry ingredients in your blender or food processor
  4. Pour in the sherry vinegar followed by the olive oil
  5. Blend until smooth
  6. Allow to sit at room temperature for at least 30 minutes to allow flavors to meld