Posts by Gail South

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)…

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…

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 mediumOlive Oil 1.5TVinegar…

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…

DRESSING:2 Tbsp lemon juice2 Tbsp olive oil1 clove garlic, minced or grated1 ½ tsp Dijon mustard1 tsp maple syrup (or honey if not vegan)2 Tbsp finely chopped shallot (optional)1/2 tsp sea salt (plus more to taste)1/4 tsp black pepper SALAD:4 cups thinly sliced sugar snap peas, ends trimmed, sliced at a diagonal1/4 cup chopped fresh…

Bring large pot of water to boil. Toast pine nuts in small dr skillet over med heat, shaking pan occasionally, until just golden and fragrant, 4-5 min. When water boils, add garlic and let cook 1 min. Remove and rinse under cold water. Set aside. Add 1 T salt and pasta to water, stir to…

Combine juice, dressing, honey and zest. Stir into chilled rice. Cover and chill several hours. Stir in remaining ingredients. Rice 3.5c chilledOrange Juice 0.33cSalad Dressing, Italian 3THoney 2 tspOrange Zest 0.5tspSpinach 2c fresh, tornOrange 2 peeled & sectionedCelery 0.5c, slicedNuts, Almonds, slivered 0.25c, toasted

Mix Olive oil, vinegar, salt and pepper. Toss peaches, ricotta slata, almonds and bread. Top w fresh basil leaves. Olive Oil ¼ cVinegar 2 T red winePeaches 3 cut in wedgesRicotta Salata 2 oz shaved (or use Pecorino)Almonds ¼ c roasted Bread 2 oz crusty, torn upBasil 2 T fresh, torn

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.…

Boil potatoes in salted water to cover by I inch for 12-15 min, until just tender, then drain. When potatoes are cool enough to handle, slice 1/2″ thick. Toss with remaining ingredients except greens. Serve salad over greens. Potato 0.75lb small redCelery 1 rib, thinly slicedOnion 0.25red, thinly slicedOlive Oil 2TLemon Juice, Fresh 2TOysters 3.75oz…