Dilled Celery and Trout Salad

Ingredients: 1/4 cup walnuts 2 tablespoons sherry vinegar 1 tablespoon whole-grain mustard 3 tablespoons extra-virgin olive oil 2 tablespoons walnut oil Kosher salt and freshly ground pepper 8 celery ribs, thinly sliced (3 cups) 1 cup flat-leaf parsley leaves 1/4 cup chopped dill 1/4 cup dried currants 2 smoked trout fillets (1/2 pound) Directions: Preheat […]

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Shaved Zucchini with Miso Vinaigrette

Ingredients: 1.5 tablespoons black or white sesame seeds 3 tablespoons white miso paste 2 tablespoons soy sauce 2 scallions, chopped 1 tablespoon rice vinegar 1 tablespoon fresh lemon juice 1 teaspoon sugar 1 Thai chile, very thinly sliced 1/4 cup extra-virgin olive oil 1/4 cup chopped cilantro Salt and freshly ground pepper 6 firm medium […]

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Tangy Roasted Beef Salad

Ingredients:3 pounds medium beets3 tablespoons fresh lemon juice1 tablespoon extra-virgin olive oil3/4 teaspoon sweet paprika1/4 teaspoon ground cumin Directions: Preheat the oven to 350 degrees. Spread the beets in a cake pan and cover with aluminum foil. Bake the beets until they are tender, about 1.5 hours. Let the beets cool slightly, then peel and […]

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Pasta with Spicy Almond Pesto

Ingredients: 3/4 pound fettuccine 3/4 cup extra-virgin olive oil 1/4 cup fresh sage leaves 1 garlic clove, mashed to a paste 1/4 cup almond or hazelnut butter 1 scallion, minced 1/2 teaspoon finely grated lemon zest Large pinch of crushed red pepper 1/2 cup freshly grated Parmesan cheese (1.5 ounces) Salt and freshly ground pepper […]

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Toasted Spaghetti with Clams

Ingredients: 3 tablespoons extra-virgin olive oil 3/4 pound spaghetti, broken into 2-inch lengths 2 garlic cloves, minced Crushed red pepper 3 cups bottled clam broth 1 cup water 3 dozen littleneck clams, rinsed 1/4 cup minced flat-leaf parsley Directions: In a large, deep skillet, heat the olive oil until shimmering. Add the spaghetti and cook […]

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