Grilled Vegetables, Arugula Pesto Dressing, Goats Cheese

I recommend using whatever garden fresh veggies you have. Squash, peppers, eggplant---if you can grow it, grill it, you will love it in this antipasto/salad. It is great for a large dinner party or summer bbq. Be generous with the olive oil and have a good rustic french loaf of bread to soak up the extra dressing. You will want to lick your plate if you don't.

Arugula-Basil Dressing
4 cloves garlic
4 cups packed fresh basil
8 cups packed fresh arugula
2 tablespoons dijon mustard
2 cups good quality olive oil
1 teaspoon salt
Fresh ground pepper to taste



8 peppers
6 zucchini
1 large red onion
1-2 cups cherry tomatoes
10 fresh basil leaves
1/2 cups goat cheese
1/4 cup-1/2cup olive oil for brushing on vegetables
Salt and pepper

Servings: 10

To make the pesto, take garlic and chop in a food processor. Add mustard. Add 1 cup of arugula or basil and alternate with cup of olive oil, until pureed. Set aside.
Cut vegetables. Peppers in thirds, zucchini-lengthwise 1/2 inch thick, red onion 1/2 inch thick. Brush with olive oil, salt and pepper.
Heat grill to 400 degrees and grill each side until done (10-15 minutes).
Remove from grill and arrange on a platter. Pour dressing overtop along with goat cheese, tomatoes and fresh basil. Serve.

Recipe: Endive, Asparagus and Parmesan

I cannot stop with the asparagus. Obsessed.
I played with this recipe a bit. First I tasted it without the Parmesan, then with...then I added the pinenuts...then the shallots...my conclusion was....
Keep parmesan. Keep shallots. But no need for the pinenuts. I dunno. You try it. Sometimes I go into a frenzy of ingredients and cannot stop myself from adding more and more.

1 pound asparagus
1 tablespoon olive oil
1/2 teaspoon dijon mustard
2 endives
1 cup dried porcini mushrooms or 1 cup cooked fresh
1 clove garlic
1 tablespoon butter
salt and pepper to taste

Dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup vegetable oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
Pepper to taste

4-6 tablespoons freshly grated parmesan cheese
1 shallot thinly sliced

Servings: 4 as a first course

Preheat oven to 400 degrees

Snap off ends of asparagus where they naturally break. Toss with olive oil and dijon. Place in oven for approximately 10 minutes or until tender with a slight resistance/crunch.

Combine dressing ingredients in a bowl with whisk or food processor.

Soak porcini mushrooms in a bowl with boiled water and let sit approximately 30 minutes or until tender and soft. Remove and finely dice.

On medium heat in a small frying pan heat up butter and garlic. Add porcini's and saute 3-5 minutes.

Break apart endive leaves. Place 4-6 on a plate.

Toss asparagus with dressing. Place inside endive leaves and drizzle dressing on top along with 1 tablespoon parmesan, shallot slices and salt and pepper.

Take a evenly divided portion of the porcini's and place to the side of the salad.

Recipe: Potato Salad a La Nicoise

You know those potato salads you see in almost every grocery store deli? Covered in a vat of mayonnaise? Do you like? Well, apparently someone does because they always seem to be readily available at any time of the year, no matter where you are. If this has kept you away from potato salad I hope to get your love for this "French" take on the salad. If you are not a fan of eggs or olives, no worries. It is pretty damn tasty with or without. And you can always substitute with green beans or corn off the cob.

2 pounds of baby nugget potatoes
2 cups grape or cherry tomatoes
3/4 to 1 cup mixed olives
4 poached eggs (optional) See poached eggs recipe
2 shallots, minced
2 tablespoons chopped chives

Dressing:
1 tablespoon dijon mustard, grainy or smooth
1/4 cup white wine vinegar
1/2 cup olive oil
1/4 cup vegetable oil
2 garlic cloves
5 fresh basil leaves
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
Pepper to taste

Servings: 4

Bring a large pot of salted water to boil. Add potatoes and cook 10-15 minutes or until done.
Remove and drain in a colander. Put in a large salad bowl with tomatoes.
Add all dressing ingredients into a food processor. Blend well.
Pour dressing over warm potatoes and tomatoes. Plate and top with olives, chives and shallots.

Optional: Place poached egg on top so yolk acts like a gooey warm sauce on top of potatoes.