By Tod Dimmick, cookbook author and editor of www.tastingtimes.com
This spicy-crisp, crunchy salad makes the most of fresh spring produce. The dried cherries add a hint of sweetness. Make the dressing the night before to allow the fla-vors time to blend.
Prep time: 5 Minutes
Serves: 4
The dressing
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 tsp chopped garlic
1 tsp Italian seasoning
a pinch of salt
Mix all ingredients and chill.
The salad
1 head romaine or other crisp lettuce, broken or chopped and rinsed.
2 cups fresh arugula, rinsed and loosely chopped
5 fresh radishes, scrubbed and thinly sliced
1/2 cup dried cherries, coarsely chopped
1/2 cup toasted hazelnuts
1/4 cup shredded Parmesan cheese
Arrange the salad in the order above, topping with shredded Parmesan and drizzling with aromatic dressing.
Option – substitute other toasted nuts – almonds, walnuts, pine nuts, pistachios are all great.
Tuesday, May 26, 2009
Monday, May 18, 2009
New Logo for Beetlebung Farm on the Vineyard
This logo for Beetlebung Farm on Martha's Vineyard was a pleasure to create because it was designed using a charming old wooden carving of a rooster that Chris' farmer grandfather made -a wonderful connection of old and new...
Monday, May 11, 2009
Asparagus Vegetable Soup
Asparagus Vegetable Soup
Asparagus season is here! This hearty green soup offers a new way to enjoy this perennial favorite.
Prep and cook time: 20 Minutes
Serves: 4 - 6
8 cups chicken stock
2 TB olive oil
1 pound fresh asparagus, cleaned, woody section of the stem snapped off, and sliced into 2-inch sections
1 small onion, diced
1 large carrot, peeled and diced
1 large stalk of celery, diced
Salt and pepper to taste
1/4 cup prosciutto, diced for garnish (optional)
Sour cream for garnish (optional)
Heat the olive oil in a large skillet over medium heat and sauté the asparagus, onion, carrot, and celery until tender, about 5 minutes.
Working in batches, place roughly equal amounts of broth and sautéed vegetables in a blender, leaving plenty of room at the top to avoid overflow. Put the cap on the blender and blend on high for 1 minute, or until a creamy consistency is achieved. Pour into a soup pot or large saucepan, and continue blending the remaining broth and vegetables. Stir in salt and pepper to taste, and heat to just bubbling, stirring occasionally.
Divide soup into serving bowls, topping each serving with a dollop of sour cream and a sprinkling of diced prosciutto.
A thick crusty slice of sourdough bread is the perfect “tool” for cleaning up the last bit of soup left in the bowl.
By Tod Dimmick, cookbook author and editor of www.tastingtimes.com
Asparagus season is here! This hearty green soup offers a new way to enjoy this perennial favorite.
Prep and cook time: 20 Minutes
Serves: 4 - 6
8 cups chicken stock
2 TB olive oil
1 pound fresh asparagus, cleaned, woody section of the stem snapped off, and sliced into 2-inch sections
1 small onion, diced
1 large carrot, peeled and diced
1 large stalk of celery, diced
Salt and pepper to taste
1/4 cup prosciutto, diced for garnish (optional)
Sour cream for garnish (optional)
Heat the olive oil in a large skillet over medium heat and sauté the asparagus, onion, carrot, and celery until tender, about 5 minutes.
Working in batches, place roughly equal amounts of broth and sautéed vegetables in a blender, leaving plenty of room at the top to avoid overflow. Put the cap on the blender and blend on high for 1 minute, or until a creamy consistency is achieved. Pour into a soup pot or large saucepan, and continue blending the remaining broth and vegetables. Stir in salt and pepper to taste, and heat to just bubbling, stirring occasionally.
Divide soup into serving bowls, topping each serving with a dollop of sour cream and a sprinkling of diced prosciutto.
A thick crusty slice of sourdough bread is the perfect “tool” for cleaning up the last bit of soup left in the bowl.
By Tod Dimmick, cookbook author and editor of www.tastingtimes.com
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