Lasagna with black olive sugo

Layer the following ingredients:

Black olive sugo (recipe on this site. Could sub pesto or ajvar)

No-cook lasagna

Fresh ricotta with an egg or 2 beaten in

Sliced mushrooms sauteed with olive oil and sherry, add in chicken sausage seasoned with some crushed fennel

Roasted red pepper

Parmesan cheese

Chopped parsley

Mozzarella or cheese blend

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Black Olive Sugo

Brandon Pettit made this for a special dinner at Delancey, I replicated it.

Saute 1 sweet or yellow onion, 5 cloves of garlic, minced or pressed, in 3T melted butter and 1-2 T olive oil, until soft. Let cool. Drain 2 cans/3-4 cups black cerignola, or regular black olives. Combine all ingredients, grind some black pepper on top, and puree with a stick blender until well-combined. Taste, and adjust seasonings. This freezes well, and also keeps in the refrigerator for at least 5 days.

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Salmon Spaghetti Salad

4 servings

8 oz dry spaghetti noodles 

3 T toasted sesame oil

2 T neutral oil, or olive oil

zest of 1 lime

3 T lime juice

2 T rice vinegar

1 1/2 T honey

salt

12 oz salmon fillet, skin on

black pepper

1 mango, peeled and cut up

1 English cucumber, sliced

4 scallions

1 hot chile, sliced

handful halved cherry tomatoes, chopped cilantro

3 T black sesame seeds or toasted white sesame seeds

Cook pasta, drain and rinse. Combine oils, lime things, vinegar, and honey in a small bowl. 

Preheat broiler to high, season salmon. Broil salmon, skin side up, 8 minutes. Remove salmon flesh, then broil skin 2-3 minutes until crisp. 

Combine fruit, veg, noodles, dressing. Top with salmon and skin, scallions, sesame seeds, tomatoes, and cilantro. 

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Granola Formula

3 c rolled oats

2/3 c coconut, pref the wide stuff

1/2 c pecans, or another rich nut like hazelnuts, possibly toasted

1/2 c sliced almonds

1/4 c sunflower seeds

1/2 c oil, your choice, but coconut is good

1/3 c maple syrup

1/3 c maple sugar

2 t vanilla

2 1/2 t salt

1 c dried cherries, chopped

350 degree oven, baking sheet/parchment paper

Combine everything but the oats and the cherries. Add the oats, combine well. Spread/bake 15-20 minutes, stirring as needed. Stir in cherries once cooled. 

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Romaine Slaw

This is a side at a nice restaurant in Pullman.

Romaine, julienned very fine, incorporated with scallion tops and dill, and then finished with red wine vinegar, lemon juice, and salt.

 

Utterly addictive, and a great palate-cleanser.

 

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Olympia Provisions Delicata Squash

Roast half moon slices of delicata.

Serve with a drizzle of hot chili oil, maple shrup, roasted and salted pepitas, and labneh.

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Steak Picado

1 to 1.5 pounds of skirt or “asada” flat steak, 1/2 medium yellow or sweet onion, 1/2 green bell pepper, 1 yellow chili or guero chili, 3 medium cloves of garlic, 1 can stewed tomatoes, 1 potato. Steam the potato, cut into bite size pieces and set aside. Cut the steak into bite size chunks. Chop the garlic. Cut the onion, pepper and chili into bite size pieces (remove seeds). Brown the meat with the garlic in a big skillet over med/high heat with a splash of olive oil. Add veggies in a few minutes once meat is browned a bit. Add can of tomatoes with juice. Cook on med/high for 10-15 minutes until veggies start to soften. Lower flame to simmer and add potatoes. Salt and pepper to taste. Simmer 15-20 minutes. Serve. Yum!

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