Bistro Salad

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This is such a simple salad that tastes amazing. Big surprise it’s from Patricia Wells’ Bistro Cookbook. You will have extra dressing.

Ingredients:
2 bags of butter lettuce
2 TBSP lemon juice
2 TBSP sherry vinegar
1 tsp Dijon mustard
3/4 c olive oil
Salt and pepper

Combine lemon juice, vinegar, mustard, salt, pepper and olive oil in a small jar until well combined.

Toss with greens and serve.

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Evergreen and Vanilla Soup

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Another winner for Ms Patricia Wells! Who knew vanilla and tomato go so well together? It you don’t have green red or yellow will work too.

Ingredients:
3 lb green zebra tomatoes, cored
1 vanilla bean
1/3 c best olive oil
1/4 tsp salt

In a blender combine tomatoes and olive oil. Slice vanilla bean in half and scrape out seeds and place in blender. Purée till smooth. Chill and serve.

Serves 6.

Caprese Salad

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I know summer is finally here when I can eat Caprese salad everyday! So simple, so amazing – the fresher the tomatoes the better!

Ingredients:
2 tomatoes, sliced into 1/4 inch thick slices
2 burrata rounds, sliced into 1/4 inch slices
15 basil leaves
Capers
Olive oil
Salt
Espelette pepper

Layer tomato, basil and cheese, drizzle with oil, salt and espelette pepper.

Serves 2.

Gyro Bread

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Lately I’ve been really into making my own simple breads: biscuits, pizza dough, pretzels and since I’m not a fan of store bought pita I figured I’d make my own gyro bread. It’s super easy and I doubled the batch and froze 1/2. For freezing follow directions up to rolling out the dough – wrap the dough balls in wax paper and freeze in a ziplock.

Ingredients:
2½ tsp active Dry Yeast
1 tsp salt
1 tbsp Sugar
4 c flour
1½ c warm Water (105 – 120)
1 tbsp Olive Oil

Mix yeast and sugar with warm water. Leave aside for 10 minutes to ferment. Combine flour with salt and dissolved yeast in a large bowl of a stand mixer with a dough hook. Knead for 5 minutes.

Pour olive oil over the dough and knead again to absorb the oil completely.

Cover with plastic wrap and keep in a warm place for 2 hours to rise and double in size. Knead again.

Preheat oven to 500 degrees F. Preheat a cookie sheet or pizza stone in the oven.

Form the dough into two-inch balls and set these on a floured plate; let them rise for 15 minutes. Then place them on the floured board and flatten them out with a lightly floured rolling pin until they are about five inches around and 1/8″ thick.

Place the dough on a preheated cookie sheet in a 500-degree oven for five minutes. Turn the breads over and bake for an additional two minutes. Remove the breads from the oven and poke the tops with a fork to release the air inside. Serve hot or let them cool. Store the bread in plastic bags.

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Roasted Broccolini

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I love the flavor of roasted broccoli, especially the stems. I found some gorgeous Broccolini at the farmers market on Saturday and this is how I decided to pay tribute to it. I kept is simple, chopped, tossed with a little olive oil and sprinkled with espelette pepper and salt.

Ingredients:
3 bunches of Broccolini, chopped in 1/4 inch pieces
2 tsp olive oil
Espelette pepper
Salt

Preheat oven to 425.

On a large baking sheet toss broccoli with olive oil. Sprinkle salt and Espelette pepper over the top. Roast 40 minutes until parts start to get crispy.

Serves 4.
2 WW PP

Grilled Padrons

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Today my favorite farmer was back at the Hayward Farmers Market! And he had a special treat just for me, he had set aside the first of his Padron crop just for me!!! Man do I feel special! OK, so I spend a ridiculous amount of money at his stand because his produce is that good, but how wonderful to have padrons set aside for just me 🙂

Ingredients:
Padrons
Olive oil
Salt

Toss padrons with olive oil.

Turn BBQ on high and get smocking hot. Turn down heat to medium, and roast padrons, turning a couple times. We use a veggie basket so we don’t have any casualties. Cook about 5 minutes until charred. Toss with salt & serve.

Roasted Romanesco Broccoli

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This week I found the most beautiful Romanesco broccoli. I wanted to keep it simple so I just roasted it with a little olive oil and garlic.

Ingredients:
1 head of broccoli
4 cloves garlic, minced
1 – 2 TBSP olive oil

Preheat oven to 425.

Cut broccoli into florets, toss with olive oil and garlic. Roast for 30 minutes until slightly browned, stirring several times

Serves 4.