Panzanella Serves 6 Cut bread into rough, thick slices and place in large bowl. Peel and halve tomatoes, then seed them into a sieve over a bowl to retain juice. Set aside. Discard seeds. Season juice w garlic, black pepper, 1 c olive oil and 2-3 T vinegar. Pour over bread and toss until it absorbs all liquid. If more liquid is needed, add olive oil. Cut roasted peppers into eighths. Rinse salt from capers and soak in remaining vinegar. Gently mix together tomato halves, peppers, drained capers, anchovies, olives and basil. Fill large bowl w alternating layers of soaked bread and pepper mix, beginning w bread and ending w pepper mix. Allow to sit at room temp for 1 hour. Serve moistened w additional oil. Bread 2 loaves stale Italian Tomato 2.25 lb plum Garlic 4 cloves, crushed w salt Salt Pepper Olive Oil Vinegar 4 T red wine Pepper 3 red, roasted Pepper 3 yellow, roasted Capers 4 oz salted Anchovy Filets 6 Olives 5 oz black, pitted Basil leaves from 1 bunch Paradise Rice Salad Serves 6 Combine juice, dressing, honey and zest. Stir into chilled rice. Cover and chill several hours. Stir in remaining ingredients. Rice 3.5 c chilled Orange Juice 0.33 c Salad Dressing, Italian 3 T Honey 2 tsp Orange Zest 0.5 tsp Spinach 2 c fresh, torn Orange 2 peeled & sectioned Celery 0.5 c, sliced Nuts, Almonds, slivered 0.25 c, toasted Pea Shoot & Spinach Salad w Bacon & Shitakes Serves Cut bacon into 1/8" thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6-8 min. Transfer to pepper towels. Pour off fat from skillet and add 1.5 T oil, mushrooms, and 1/2 tsp salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 min, then cool. Whisk together lemon juice, vinegar, mustard, remaining 1.2 tsp salt, pepper and remaining 2 T oil in a large salad bowl until blended. Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives and radishes and toss. Bacon 0.25 lb piece double smoked Olive Oil 3.5 T Mushrooms 0.75 lb fresh shitake, caps quartered Salt 1 tsp kosher Lemon Juice, Fresh 1.5 T Vinegar 0.5 T red wine Mustard 0.5 T coarse grain Pepper 0.5 tsp Pea Shoots 4 c fresh Spinach 4 c baby Chives 1 bunch in 1" pieces Radishes 6 cut into matchsticks Pear & Beet Salad w Watercress & Blue Cheese Serves Roast foil-wrapped beets at 350 1-1.5 hours. Peel and quarter lengthwise. Cut each quarter in half. Whisk together oil, vinegar, s&p. Combine beets, cheese, watercress. Add pears and vinaigrette. Toss and serve immediately (Note: arugula, parmesan and walnuts can be substituted for watercress, beets and blue cheese) Beets 3 small or 2 medium Olive Oil 1.5 T Vinegar 1 tsp red wine Cheese, Blue 4 oz crumbled Pears 1 recipe roasted, warm Watercress 2 bunches Pear & Parmesan Salad Serves 6 Peel & core pears and slice them thin, lengthwise. Place slices in bowl and toss w 2T of vinegar. Mix remaining vinegar w oils and set aside. Place arugula in bowl, toss w 3T of dressing and divide among 6 plates. Spread pear slices over and scatter the cheese, then walnuts over the top. Drizzle w remaining dressing; season w salt & pepper. Pears 4 Firm, ripe Vinegar 4 T white wine Walnut Oil 2 t Greens, Arugula 2 bunches, stemmed Cheese, Parmesan 0.25 lb, shaved Nuts, Walnuts 0.33 c, toasted & Pepper Peas, Sugar & Cucumber Salad Serves 8 Have ready a bowl of ice and cold water. Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 min. Drain and immediately transfer to ice water. When cold, drain well and pat dry. Mash walnuts to a paste with a mortar and pestle (or use food processor) and whisk in broth, oil, lemon juice, cayenne, and dill until blended. Season with salt and pepper. Toss walnut mix w peas and cucumber until vegetables are coated. Peas 1 lb sugar snap, trimmed Nuts, Walnuts 2 T chopped Stock 1 T chicken Walnut Oil 1 T Lemon Juice, Fresh 1.5 tsp Cayenne Pepper 0.125 tsp Dill 1 T chopped fresh Cucumber 1 English, halved lengthwise and cut in .25" slices Pernod Buttermilk Dressing Serves Combine all ingredients except olive oil in bowl of food processor. Pulse until smooth. With machine running, slowly add olive oil and mix until mixture is thick. Refrigerate until chilled, about 1 hour. Egg 1 Lemon Juice, Fresh 1 lemon Mustard 1 T whole grain Garlic 2 tsp minced Onion 0.25 c chopped green Cheese, Parmesan 0.25 c Buttermilk 0.25 c Alcohol, Pernod 1 T