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Black-Eyed Pea and Beet Salad

We love black-eyed peas on New Year's Day.  This recipe is one way to lighten the New Year's meal.  Even better - enjoy this recipe all year round.  If red Belgian endive can't be found, frisee makes a great alternative. INGREDIENTS 1 cup dried black-eyed peas, rinsed and picked over 3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced 1 onion cut in half 1 bay leaf Salt to taste 1 medium fennel bulb (about 1/2 pound), trimmed, quartered, cored and sliced very thin across the grain 1 tablespoon fresh lemon juice 1/3 cup Lambrusco Red Wine Vinegar 1/3 cup Picual extra virgin olive oil 1 teaspoon dried tarragon Freshly ground black pepper to taste ⅓...

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German Potato Salad (Vegan, or not)

Ingredients 2 pounds quartered small red or gold potatoes (skins on) 1/3 cup Tuscan extra virgin olive oil 1/2 cup Lambrusco Red Wine Vinegar 5 sliced scallions 3 tablespoons chopped fresh dill 1 tablespoon mustard (we prefer spicy brown or Dijon) 1 teaspoon toasted caraway seeds 1 pound bacon or vegan bacon (cooked and crumbled) - optional 2 stalks celery chopped - optional, but we love the crunch 2 hard boiled eggs sliced - omit if vegan Salt Cracked Pepper Cover potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.  Blend all remaining ingredients together - except for  egg. Drizzle over potatoes and toss. Gently blend in egg, reserving a few slices of egg...

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Grilled Cabbage With Parmigiano, Almonds and Anchovies

Makes 3-4 servings Roasting or grilling cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Stuffed with anchovies, nuts and cheese, this can be a light main course or a hearty side dish.  Much easier than stuffed cabbage - lighter too! INGREDIENTS 1 medium head green cabbage (about 2 1/2 pounds) ½ cup Tuscan extra-virgin olive oil, plus more as needed Salt, as needed ¾ cup finely grated Parmigiano-Reggiano , plus more for serving 3 anchovy fillets, minced 2 -3 garlic cloves,  minced 1 teaspoon dried thyme leaves ½ teaspoon freshly ground black pepper, plus more as needed ⅔ cup chopped almonds or other nuts ½ cup chopped fresh dill, Italian parsley or cilantro PREPARATION Indoors - Heat...

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Balsamic Cherry Rugelach

Rugelach - Beyond The Olive Style Tis The Season to Pivot or Pirouette. (Your style, your choice). This started out as a – “Don’t change a thing” recipe - Leave the dough alone- use cream cheese and butter (because pants stretch in a perfect world) … but then there was, and still is, a National Cream Cheese Shortage! (I do wonder if it will make it into our history textbooks in 20 years, if not, I’ll tell my grandkids this story.) Some pastry recipes you don't dare mess with.  Baking is not as forgiving as cooking. Dough is an art. So, what if you can’t find cream cheese? Staring at the empty refrigerator at the grocery store, you notice a...

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Plum Bourbon Spritzer

There is such a thing as a cocktail for Fall - while the days are warm but the nights are nippy - something to cool you down and warm you up.  Our plum-bourbon spritzer does the trick. This drink mixes bourbon, our Plum Cardamom Balsamic Vinegar and fresh grapefruit juice to create a refreshing cocktail. Enjoy our perfect plum cocktail while grilling up some meat and veggies at your next backyard barbecue. Ingredients 1 jigger and a splash (1 3/4 fl oz)  bourbon 3 jiggers fresh grapefruit juice 1 jigger Plum Cardamom Balsamic Vinegar  soda water grapefruit peel for garnish rosemary sprig for garnish Instructions Fill a highball glass ¾ of the way with ice cubes. Place bourbon, grapefruit juice, and fig balsamic into...

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