My Menu Blog

• 1 red pepper, quartered and de-seeded
• 1 eggplant cut into thick slices
• 2 tbspbalsamic vinegar
• 4 tbsp olive oil
• salt and pepper
• t tbsp fresh tarragon, finely chopped
• 4 oz goat cheese, softened
• 1 cup tapenade

1. whisk together balsamic vinegar and oil
2. brush mixture onto all sides of red pepper and eggplant, salt and pepper veggies
3. grill vegetables 4-5 minutes per side or until browned
4. blend goat cheese and chopped tarragon
5. spread cheese  and tapenade on bread, top with vegetables

1½ oz. roasted bell peppers, peeled and seeded
6 tbs. pure olive oil (not EVOO)
3 tbs. honey
5 tbs. Zinfandel vinegar
Salt and pepper to taste
8-10 cups baby mixed greens
16 to 20 basil leaves, torn
4 oz. Marcona almonds, toasted
6 oz. strawberries, sliced thick
2 oz. feta cheese
1 tbs. aged balsamic vinegar

1. In a blender, puree red pepper, olive oil, honey and vinegar until smooth. Season with salt and ppepper.Pour through a chinois, or fine-mesh strainer and then set aside.
2. Place greens, torn basil,almonds and strawberries in a bowl. Season with salt and pepper.
3. Drizzle with desired amount of dressing (¼ cup is sufficient) ans toss to coat. You wil have some dressing left over.
4. Divide salad mixture among 4 chilled plates, and arrange some berries and almonds around the outside of each salad. Top each salad with ½ oz. of crumbled feta cheese. Finish with a drizzle of aged balsamic.

• 4 large heirloom tomatoes, thickly sliced
• 1 handful fresh basil, cut into chiffonade ribbons
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• freshly ground kosher or sea salt and black pepper
• feta or mozzarella cheese

1. arrange sliced tomatoes on a platter
2. drizzle with oil and vinegar
3. seanson with salt and pepper
4. top with basil and cheese