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Sautéed Artichoke,
Spinach and Grilled Ridicchio Salad with Black Olives (Serves 4) Lentil Flat Bread (Makes 12 servings) Olive Oil Braised Bell Peppers (Makes 6 servings) |
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| To prepare
vinaigrette, in small bowl whisk together oil, vinegar, orange peel, orange
juice, 3/4 teaspoon salt and pepper, set aside. In medium pan, cover beets with water, add remaining 2 teaspoons salt. Bring to a boil, decrease heat and simmer for about 20-35 minutes depending on beet size, until tender. Cool and peel. Cut into 1/2 inch thick wedges and place in medium bowl. While beets are still warm, gently toss with 1/3 cup vinaigrette and allow to marinate for 30 minutes. Toast bread and spread with ricotta. To assemble: Toss greens with remaining dressing. Divide equally between 4 plates. Portion beets and dressing onto each plate and top with walnut toast. Sprinkle with hazelnuts. Serve. |
Ingredients: - 1/3 cup hazelnut or olive oil |
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Lentil Flat Bread |
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| In
food processor fitted with steel blade, finely grind lentils and semolina flour,
set aside. In small bowl, combine water and sugar, stir to dissolve. Add yeast and allow to stand for 5 minutes until the top surface has a thin layer of foam, indicating that the yeast is working. In heavy duty mixer bowl, combine flour, rosemary, lemon peel, pepper and salt. Using dough hook, mix in yeast mixture on low speed for 3 minutes. Add lentil-flour mixture and oil, mix on medium speed for 6 minutes. The dough will be smooth and slightly sticky. Place dough in a large oiled bowl, turning so that all surfaces of dough are coated with oil. Cover tightly with plastic wrap and let proof until double in size, about 1 1/2 to 2 hours. Punch dough down and cut into 12 portions. Let dough rest 5 minutes. On lightly floured surface roll out each portion into 1/2 inch thick oblong shape. Top with one of the suggested toppings. Just before putting bread in oven, spritz the oven heavily with water being careful not to spritz oven light area. Bake on middle oven rack position in preheated 450 degrees oven for 15 to 20 minutes. Cool on rack. Serve. |
Ingredients: - 1/2 cup green lentils, soaked in boiling water for 30 minutes,
drained and dried on a paper towel Toppings: caramelized onions, fresh herb leaves (rosemary, basil, oregano or sliced roasted red bell peppers) |
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Olive Oil Braised Bell Peppers |
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| In 12-inch skillet,
combine oil, vinegar, onion, garlic, fennel, coriander, salt and pepper and bring to a
simmer. Add bell pepper strips and herb bundle. Simmer for 15 minutes or until peppers are
tender when pierced with tip of a paring knife. Let cool in vinaigrette. Cover,
refrigerate overnight or for several days to allow flavors to blend. To serve, use slotted spoon. Note: Use the braised pepper to top pizzas, salads, pasta, plate garnish. Hint: This flavorful vinaigrette is wonderful used for salad dressings, marinating meats, tossing with pastas, rice and cooked or roasted vegetables.. |
Ingredients: - 3 cups olive oil |
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copyright 1999, Regina Campbell |
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