Featured Recipes

GRILLED BELL PEPPER, BREAD & TOMATO SALAD

Serves 8

INGREDIENTS
About 3 cups of day-old Sourdough Bread or Baguette, sliced into small pieces
1/4 Cup of Good Quality Extra Virgin Olive Oil
2 Red Bell Peppers
2 Cups of Basil Leaves
6 Heirloom Tomatoes, sliced into wedges

Dressing
1/3 Cup Sherry Vinegar
1/4 Cup Extra Virgin Olive Oil
1/2 Shallot, finely minced
1 TBSP Capers, chopped
Sea Salt and Cracked Black Pepper

INSTRUCTIONS
To make the Sherry Vinegar:

1. Place the vinegar, finely minced shallot, capers, salt and pepper into a bowl. While whisking constantly, slowly add the oil. Set aside.

To make the salad:

1. Start the grill and bring it to medium heat.
2. Toss the bell peppers with a little of the oil and grill until the skin begins to blister, about 6-8 minutes. Remove the peppers from the heat and place them in a paper bag for about 5 minutes. Once the peppers have cooled, remove the thin outer membrane, the stem and the seeds. Cut the peppers into strips and set aside.
3. Brush both sides of the small pieces of bread with oil. Grill until they begin to crisp and marks appear on the bread. Turn the pieces and repeat the process.
4. Toss the grilled bread pieces with the peppers strips, tomato wedges.
5. Tear or julienne the basil and toss with the vegetables and bread.
6. Toss the salad with the dressing. Adjust the seasonings and serve.

ROASTED GARLIC AND WHITE BEAN DIP

Serves 8

INGREDIENTS
2 Heads Garlic, cloves separated
2 TBSP Olive Oil
2 14 oz cans of Cannellini Beans, rinsed and drained
1 TBSP Lemon Juice
1 TBSP Chopped Rosemary
1 TBSP Chopped Oregano
1 TBSP Julienned Basil
Sea Salt and Cracked Black Pepper to taste
CENTRAL MARKET FLATBREAD, BAGUETTE or PITA

INSTRUCTIONS

1. Preheat the oven to 350°.
2. Toss the garlic cloves with the olive oil and place them on a baking pan. Roast for 20 – 25 minutes, until the garlic is soft.  Remove from the oven and cool.
3. Peel the garlic and place it in the bowl of a food processor with the drained beans, lemon juice, salt and pepper. Process until smooth. Pour into a bowl.
4. By hand, stir in the herbs, adjust seasonings and serve with the flatbread, crackers or baguette.

BLACKBERRIES WITH ROSE NECTAR

Adapted from Chez Panisse Fruit by Alice Waters
Serves 6

INGREDIENTS
1 Cup Red Wine
1/2 Cup Granulated Sugar, plus more for sprinkling
1 TBSP Rose Nectar
2 Cups Blackberries

INSTRUCTIONS

1. Cook the wine and the sugar together in a small saucepan until reduced by half.
2. Add the rose nectar to the warm syrup and allow to cool.
3. Sprinkle the blackberries with a little sugar ( the amount will depend on the sweetness of the berries.) Let the berries sit until they release a little juice.
4. Pour the syrup over the berries and serve immediately.

NOTES: This can be served as is for a light dessert or over pound cake, angel food cake, sorbet or ice cream.

RHUBARB CHUTNEY

From: Bon Appétit, April 2003

INGREDIENTS
1 cup plus 2 tablespoons sugar
1/2 cup red wine vinegar
1 1/2 cinnamon sticks
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons grated orange peel
1/2 teaspoon (scant) ground cardamom
4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)
3/4 cup dried currants
4 green onions, chopped

INSTRUCTIONS
Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants, and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.
Notes:  Delicious with ham, grilled pork or chicken

RHUBARB COMPOTE

From: DESSERT UNIVERISTY by Roland Mesnier

INGREDIENTS
2 lbs fresh, young rhubarb
4 cups sugar
1 1/2 quarts water
1 vanilla bean

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. Trim the ends from the rhubarb stalks and cut the stalks in half lengthwise if they are thick.  Peel away the outer layer of the rhubarb, removing the tough strings.
3. Cut each stalk into 2” pieces. Place the rhubarb in a large baking dish that is at least 2 1/2” deep.
4. Combine the sugar, water and vanilla bean in a large saucepan and bring to a boil. Remove the vanilla bean from the pan and pour the boiling syrup over the rhubarb.
5. Cut a piece of parchment paper the same size as the baking dish. Poke a few holes in the paper and place the parchment on top of the rhubarb, pressing down to make sure that all of the rhubarb is submerged.
6. Bake until the rhubarb feels soft to the touch, 20 to 30 minutes. Do not overbake or the rhubarb will fall apart. Remove the dish from the oven and allow the rhubarb to cool in the syrup. Remove the parchment after the fruit has cooled. Refrigerate in an airtight container for up to one week.

NOTES: Rhubarb compote, on its own or mixed with fresh strawberries, is good served on top of vanilla ice cream. Or try it drizzled over Angel Food Cake or Pound cake.