Friday, August 31, 2012

Creamy Blue Cheese Dip/Dressing

1 C Mayonaise
1 C Sour Cream
3 Garlic Cloves, Minced
1/4 Seasoned Rice Wine Vinegar
10 Ounces Creamy American Blue Cheese, or any other Creamy Blue Cheese
Salt & Pepper to taste
Place all ingredients in a food processor and blend til smooth.  If using as a dressing you can thin with milk to your desired consistancy.
 Enjoy! xo

Farro & Black Rice Salad

1 C Farro, Available in the bulk section at Whole Foods
4 C Chicken or Vegetable Broth, Divided
1 C Black Rice, Also available in the bulk section at Whole Foods
¼ C Extra Virgin Olive Oil
¼ C Meyer Lemon Juice
4 T Lemon Zest
1 t  Pepper
1 C Italian Parsley Leaves
2 C Feta
2 C Green Olives with Pimento, Roughly Chopped

Bring 2 cups of  broth to a boil and stir in farro.  Reduce heat and cook farro until just tender, about 20 minutes.  Set aside to cool.  Repeat with black rice but simmer 30 minutes.  Set aside to cool.  Drain and spread each on a rimmed baking sheet to cool and dry a bit.
Whisk oil, lemon juice and zest, pepper, salt, and parsley together in a bowl.  Stir in farro and black rice.  Add olives and feta.  Garnish with additional feta and parsley.  Enjoy!  xo

Wednesday, August 22, 2012

Provencal Vegetable Tian

6 T Extra Virgin Olive Oil
2 Sweet Potatoes, Sliced 1/4 inch thick
5 Garlic Cloves, Smashed
2 Yukon Gold Potatoes, Sliced 1/4 inch thick
1 Large Eggplant, Sliced 3/4 inch thick
4 Large Heirloom Tomatoes, or any tomato, Sliced 1/4 inch thick
1 C Manchego Cheese, Grated
1/2 C Romano Cheese, Grated
1 Large Onion, Sliced Thinly
2 T Fresh Marjoram Leaves
2 T Fresh Basil Leaves, Roughly Chopped
1 T Fresh Sage Leaves, Roughly Chopped

Salt & Pepper

Preheat oven to 450 degrees.  Drizzle 3 T of olive oils in a shallow large, deep baking dish.  Layer the sweet potato slices on botton.  Top with smashed garlic cloves,  & `1/3 of each cheese, season with 1/3 of the fresh herbs and lightly with salt & pepper.  Top with eggplant slices, tomato, 1/3 of each cheese and onion.  Season with salt & pepper.  Add Yukon Gold potatoes, Eggplant, & Tomatoes.  Top with remaining cheese and herbs.
Drizzle with remaining olive oil and cover loosely with aluminum foil. 
Bake for 20 minutes, then remove foil.  Continue baking until potatoes are tender and edges are well caramelized, about 45 minutes.  Let cool 20 minutes before serving.
Enjoy!  xo