Savoy Cabbage and Baby Carrots with Herb Salad
Serves 8 as salad course
1 bu salad burnett
1 bu bronze fennel
1 bu chives
1 bu mint
1 bu lovage
1 bu tarragon
1 bu sweet cicely
1 lb mixed sweet peppers
1 bu white pearl onions
2 ea Savoy cabbage
1 bu thumbalina carrots
1 bu rainbow carrots
2 Tbsp extra virgin olive oil
1 tsp red wine vinegar
freshly ground black pepper
1) Mix the Herb Salad: Wash and dry all of the herbs and pick the individual leaves off of each of the herb bunches. The chives can be cut into ½” batons and the tarragon may be lightly chopped if the leaves are large. Mix all of the herbs together and set asides, covered lightly with a damp towel.
2) Make the Vinaigrette: In a small bowl whisk together 1 Tbsp and 1 tsp vinegar. Season liberally with salt and pepper. Set aside.
3) Prepare the Vegetables: Roast, peel, and roughly chop the sweet peppers. Peel and cut the onions in half. Slice all of the carrots on a Japanese mandoline or slice very thinly with chef’s knife. Shred the cabbage with chef’s knife.
4) Cook the Vegetables: Heat 1 Tbsp olive oil in large sauté pan over high heat. Before the oil is smoking, add the onions and carrots. Season with salt and pepper. Sauté for three minutes until the edges of the carrots begin to brown. Add the cabbage, salt and pepper to taste and cook covered for an additional six minutes. Remove cover and allow liquid in the pan to evaporate for one minute. The vegetables can be served hot or at room temperature.
5) Assemble the dish: Place the vegetables on eight salad plates, In a medium bowl, mix herb salad with vinaigrette, salt and pepper. Place a small pile of the herbs on top of the vegetables and enjoy. Bon appétit!
Lobster Mushrooms with Fennel and Tomato
serves 8 as a side dish
1 lb lobster mushrooms
2 ea fennel bulbs
2 pints mixed cherry tomatoes
2 tsp fresh thyme, chopped
1 tsp fresh bergartten sage, chiffonade
1 ½ Tbsp extra virgin olive oil
dry white wine
freshly ground black pepper
1) Prepare the Mushrooms: Brush off any dirt with a coarse brush. Cut the lobster mushroom (if large) into quarters. Slice each mushroom piece into ¼” thick slices and set aside in a bowl. Heat a large non-stick pan over high heat. Add 1 Tbsp olive oil and mushrooms in a single layer. Sauté for three minutes and season with salt and pepper. Deglaze the mushrooms with a splash of white wine. Set mushrooms aside.
2) Prepare the Fennel and Tomatoes: Remove most of the fronds from the fennel bulb. Using a Japanese mandoline or large chef’s knife, thinly slice the fennel into long strips. Remove stems from tomatoes. Heat a large sauté pan over medium heat. Add the tomatoes and cook until they begin to blister. Remove the tomatoes and add ½ Tbsp olive oil to the pan. Cook the fennel for four minutes until it begins to soften. Add thyme, sage, salt, pepper and the blistered tomatoes.
3) Finish the Dish: Rewarm mushrooms and toss with the fennel and tomato mixture. Transfer to serving platter and garnish with a drizzle of extra virgin olive oil. Enjoy!