• 2 scallions, white part – chopped
• 1 cup halved seedless grapes – green
• 1 cup halved seedless grapes – red
• 1 cucumber, peeled, seeded, diced
• 1 red bell pepper, diced
• ½ cup chopped hazelnuts, skinned
• 2 tsp lemon zest
• 1/3 cup lemon juice
• 1/3 cup olive oil
• ½ tsp salt
• ¼ tsp pepper
1. Boil water. Add lentils – cook until tender, stirring occasionally, 18-20 minutes. Drain and cool (5 min.)
2. Combine 1st eight ingredients
3. Pour lemon juice in small bowl. Slowly add oil, whisking constantly. Season.
4. Toss salad & dressing.
Garlic Tomato Sauce
• 2 lb plum tomatoes
• 2 heads garlic, peeled and halved lengthwise
• 6 Tbsp extra-virgin olive oil
• 1/8 tsp hot red pepper flakes
1. Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Transfer to ice bath to cool, then peel, seed, and chop.
2. Cook garlic in oil in a 4- to 5-qt heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes, pepper flakes, and ½ tsp salt and simmer, covered, stirring occasionally 1 hour. Add salt.
Wild Mushroom Sauce
• ½ cup dried porcini
• ¼ cup dry Marsala
• 6 Tbs butter
• 2 medium onions, chopped
• 1 lb fresh porcini mushrooms, sliced
• ½ lb chanterelles or shitake, sliced thin
• 4 cloves garlic, chopped
• 4 Tbs tomato paste
• 4 cups chicken stock
• 2 bay leaves
• Salt and freshly ground black pepper
• Grated nutmeg
• 1 cup heavy cream
1. Combine dried porcini and Marsala and boiling water to cover and soften mushrooms for 30 minutes. Strain porcini through cheesecloth, reserving liquate. Rinse porcini and chop roughly.
2. In a large skillet melt butter over medium heat. Add onions and sauté 7-8 minutes. Add mushrooms and sauté until cooked through, 7 minutes. Add garlic and sauté about 1 minute.
3. Add tomato paste to reserved soaking liquid and add mixture to mushrooms. Add stock and bay leaves, season with salt, pepper, and nutmeg, and simmer gently until slightly reduced, 15 minutes. Add cream and reduce by half, about 10 minutes.
Basic Homemade PastaMakes ½ pound
• 1 1/3 cups all purpose flour
• 2 large eggs
1. Place eggs in food processor and pulse to beat. Add 1 cup of flour. Process adding more flour until a ball forms on blade. (If dough breaks into pellets – need to add water. If too wet – add flour.) Knead dough until smooth and elastic, 5 to 8 minutes.
2. Place dough under inverted bowl or wrap in plastic film. Let rest for 20 minutes before rolling and cutting.
Variations*Green pasta – Spinach or Swiss chard pureed. Blanch first in ice water and use less eggs.
Red pasta – tomato paste or beet juice
*Adds liquid. Egg = 2 oz. Replace accordingly
