Tuesday, April 20, 2010



Muffaletto is a condiment and can be used many ways. Try it in a wrap with Hummus and arugula, serve as an appetizer with Pita Chips or Toasted baguette rounds, or thin it with a bit of wine and some chopped tomatoes and use it as a pasta sauce.

1 cup black and green olives, pitted
1 cup roasted red pepper
2 garlic cloves, peeled
¼ cup, chopped fresh parsley
1 tablespoon red wine vinegar
Freshly ground black pepper
Extra virgin olive oil

Combine olives, roasted pepper, garlic, parsley and vinegar in food processor and pulse to chop ingredients. Be sure not to over process, you want it chunky. Season to taste with salt and pepper and drizzle with olive oil. Cover and refrigerate 3 hours. Before serving, stir and bring to room temperature.

Makes 1 ¼ cups

Fingerling Potatoes and Green Beans with Lemon Dill Dressing

Fingerling Potatoes and Green Beans with Lemon Dill Dressing

This is a great potato salad to add to any summer meal.

2 pounds fingerling potatoes
2 pounds haricots verts or green beans, trimmed


1 garlic clove, minced
¼ cup extra virgin olive oil
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
Sea salt and freshly ground black pepper

In a large pot, steam potatoes until nearly cooked through (or boil). Add green beans and steam 2-3 minutes longer, until bright green and al dente. (Or blanch beans for 2-3 minutes, than shock in ice water).
Remove from heat and drain water. In separate bowl, whisk together dressing ingredients. Drizzle over the potatoes and beans. Season with salt and pepper to taste. Fold gently to combine and serve warm or at room temperature.

Serves : 8

Friday, April 2, 2010

Flourless Chocolate Tart

Flourless Chocolate Tart

1 cup raw pecans
1 cup raw walnuts
¾ cup granulated sugar
4 tablespoons nondairy, nonhydrogenated butter (such as Earth Balance), melted
16 ounces nondairy semisweet or dark chocolate chops or bar
2 cups nondairy milk (soy, rice, almond or hazelnut)
2 tablespoons kudzu or cornstarch powder
¼ cup water
Sifted confectioners sugar (optional)

Preheat oven to 375 F (190 C). Pulverize pecans, walnuts, and granulated sugar in a food processor. Add butter and process until a thick batter forms. Press into a 9-or 10-inch tart pan. Bake the crust for 10 minutes, or until golden brown.
Meanwhile, melt chocolate in a double boiler or microwave.
In a saucepan, heat milk over medium heat. It should be scalding hot but not boiling. While milk is heating up, combine kudzu and water in a bowl or measuring cup until powder completely dissolves, creating your thickener.
Add melted chocolate to milk, and whisk to thoroughly combine. Whisk in thickener, and stir well. Lower heat and simmer for 10 minutes, stirring occasionally. The chocolate mixture will slowly thicken. Pour mixture into the baked tart shell and chill for at least 2 hours or for as long as overnight.
Dust some powdered sugar over the top if desired, or decorate with some berries such as raspberries or black berries.