farmer's market ragout

serves 4

1/3 cup evoo

1 medium sweet onion, thinly sliced

sea salt

2 garlic cloves, minced

1 small jalapeno, seeded and chopped

3 medium zucchini (1 1/2 pounds) halved, seeded and sliced 1/2 " thick

1 pint cherry tomatoes

1 red bell pepper, diced

2 tbls torn fresh basil leaves

in a large skillet over medium high heat, warm the oil then add the onion and a pinch of salt. cook for 5 minutes until soft but not brown.

add the garlic & peppers and cover with a lid, reduce heat and let sweat for about 15 minutes.

add the zucchini and tomatoes with another pinch of salt and a bit of pepper. keep at medium heat, cover and cook for 5 minutes.

uncover and add in basil. remove from heat. make a pound of penne.

take about 1 -2 cups of ragout and blend in a mini prep with a small amount of heavy cream, add back to pan and toss with pasta.

serve at room temp.

gnocchi with pesto cream

serves 4
from saveur issue # 4

4 baking potatoes
2/3 cup flour
salt
2 tbls pine nuts
2 cloves garlic
2 cups packed basil leaves
1/2 cup olive oil
2 tbls parmesan cheese
1/4 cup heavy cream

1. preheat oven to 350. Pierce pots with a fork then bake for about an hour until tender. while still hot, peel and mash them finely.

2. combine mashed pots, flour, and 1 tsp salt. knead until holding together. roll small amounts into 1" x 6" inch ropes. cut into 1/2 " pieces. use a fork and make an indentation on top of each piece, then pinch to plump.

3. pesto ~ pulse pine nuts & 1/2 tsp salt in a food prep until fine. add garlic and basil and then with motor running, olive oil mix until smooth.

4. bring large pot of salted water to a boil and drop in a few gnocchis so they don't stick. cook 2-3 minutes. remove with slotted spoon and drain on a plate lined with paper towels.

5. meanwhile, heat pesto over medium heat, stir in cream and cheese. season to taste and then add in gnocchi and serve.

nut loaf with fregola garden salad & eggplant pepper compote

nut loaf ~

2 tbls olive oil
1 1/2 cups chopped onions
1 tsp dried sage
1/2 tsp dried thyme
2 cups sliced shrooms
1 cup roasted and chopped cashews
1 cup roasted and chopped walnuts
1 tsp tamari
salt and pepper
1 cup cokked brown rice
1 cup grated carrots
1/2 cup grated sharp cheddar cheese
2 eggs, beaten
1 cup dried bread crumbs
dried red pepper flakes (optional)

heat oven to 350.
heat olive oil over medium heat and saute onions & spices until translucent. add the mushrooms, nuts and saute until they start to stick to the pan and are nicely browned. add in the tamari and salt & pepper to tast. remove from heat.

in a large bowl combine the rice, carrots and onion/nut mixture until well combined. add the cheese, eggs and bread crumbs.

grease 2 loaf pans or 3 mini loaf pans & fill with mixture, pressing down.
bake for 1 hour, or until the tops are slightly golden.

fregola garden salad ~ yeilds 4 cups

1 1/3 cups water
1 cup fregola or israli couscous
1/2 tsp salt
1/3 cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1 1/2 tsp dijon mustard
1 1/2 tsp ground coriander
pepper to taste
1 cup cooked black beans
1/2 cup chopped green onions
1 cup chopped tomato
1/2 cup seeded and chopped cucumber
1/2 cup minced parsley or cilantro

bring the water to a boil and add the fregola and salt. remove from heat, cover and let sit for 10 minutes. fluff before using.

for the dressing whisk together the oil, lemon juice, mustard, coriander and pepper in a small bowl.

in a large bowl combine all other ingredients, including fregola & mix well. add the dressing and chill for at least 2 hours to allow the flavors to develop.

roasted eggplant compote

1 small eggplant (scored all over with a knife)
1 red bell pepper
1/2 cup green onion
1/8 cup balsamic vinegar
salt & pepper to taste

preheat oven to 400.
lightly oil a baking sheet and roast the eggplant and pepper for and hour.
put the pepper in a bowl and cover for 10 minutes until cool enough to handel and peel.

peel the skin off the eggplant and remove seeds.

puree all ingredients until slightly chunky.

alison's agave margarita

Homemade Marg's ;)

Agave nectar makes a tasty sweetener for margaritas, along with a splash oforange-flavored liqueur (I prefer Grand Marnier or Harlequin over TripleSec). Ingredients
1 lime
1 lemon
half 1 orange
half 1 shot tequila
1 Tbsp. orange-flavored liqueur~
Agave nectar to taste
1 lime wedge ~
Salt (margarita or coarse)

Steps Squeeze the lime, the lemon half, and the orange half into a mixing vessel(a pint glass or Pyrex measuring cup). Add the shot of tequila, orangeliqueur and agave nectar. Stir and taste. If it¹s too tart for your taste,add more agave nectar.Run the lime wedge around the rim of a bucket glass, then swirl the edge ofthe glass through a saucer of margarita or coarse salt. Fill the glass withice and pour the drink into the glass. Drop the lime wedge into the glassand serve.To make several margaritas, follow the same proportions of citrus, alcohol,and sweetener.