Fresh pick of the season

Fresh Herb Salad

(Serves 4)

Ingredients 1/4 cup tarragon vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 1/2 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, more for seasoning 1/2 cup extra-virgin olive oil 1 bunch Italian parsley, stems removed 1 bunch fresh basil, (lemon basil if you can get it) 1 bunch fresh chives, chopped at an angle 1 bunch fresh tarragon 1 bunch fresh dill coarsely chopped 1 cup baby arugula leaves 1 cup baby spinach 1 fennel bulb, halved, cored, and thinly-sliced 1/2 cup finely-sliced pickled roasted red pepper

Directions In a blender or food processor, combine the vinegar, mustard, honey, salt and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Refrigerate for one hour. In a large bowl combine the herbs, arugula, spinach and fennel. Season these with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Add the peppers to the center of the salad and serve.

Apricot and Goudastuffed chicken breast

(Serves 2-4)

Ingredients

1 tablespoon olive oil

1 cup finely chopped yellow onion

2 small cloves garlic, finely minced

1 tablespoon chopped fresh sage leaves Salt and freshly ground black pepper

1/4 cup fresh apricots, peeled and cut into

1/4-inch pieces

1/2 cup smoked Gouda cheese shredded

2 whole boneless, skinless chicken breasts (about 2 pounds total), each cut in half lengthwise

3 strips of bacon, cut lengthwise in lace sized strips

1 egg, lightly beaten

1/2 cup butter milk

1 cup Japanese Panko crumbs or use toasted coarse bread crumbs 5 tablespoons unsalted butter 2 tablespoons white wine 1/2 cup unsalted chicken stock 1/4 cup heavy cream

Directions In a medium-size sauté pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes. Turn the heat down to medium and add the garlic. Cook for 5 minutes, stirring frequently. Add the chopped sage, salt and pepper to taste, and cook until the onions are translucent, 5 to 10 minutes. Add the apricots and cook until heated through, 5 minutes. Remove the pan from the heat and let cool for 10 minutes. Thoroughly mix in the Gouda cheese and set aside. Place each chicken breast between two pieces of plastic wrap. With a kitchen mallet, pound the breasts until they are between 1/8 and 1/4-inch thick. Season them with salt and pepper.

Spread about 1/4 cup of the stuffing down the center of each chicken breast. Fold over one side of chicken breast, and then roll one long side other side. Tie bacon strips gently around each end and the middle of the rolled chicken breast. Place the egg and butter milk in a shallow bowl and mix well. Add the Panko crumbs in another shallow bowl. Dip the chicken in the egg mixture, and then roll in the Panko crumbs until lightly coated. In an ovenproof sauté pan, melt 4 tablespoons of the butter over mediumhigh heat. Place the chicken in the pan and brown on all sides, about 8 minutes. Then put the pan in the oven and bake until the chicken is a deep golden color and firm when pressed, 10-12 minutes.

After the chicken breasts come out of the oven put them on a warmed platter. Place the pan over high heat and deglaze it with the wine. Boil until reduced to about

1 tablespoon, 1-2 minutes. Add the chicken stock. Boil until reduced by half, 3-5 minutes, then add cream and boil gently for 2 more minutes. Add salt and pepper to taste. Remove from the heat and swirl in the remaining 1 tablespoon butter. Cut each breast in three equal sizes on the bias and drizzle with sauce.

Wild Rice Pilaf

(Serves 2-4)

Ingredients For the bowls:

3 ounces long grain rice

3 ounces wild rice

3 ounces orzo pasta

1 tablespoon butter

4 ounces sliced baby bella mushrooms

1 clove garlic

1/2 cup fresh baby sweet peas Salt and pepper to taste

Directions Cook each rice in accordance with package suggestion. (Note: Wild rice will take longer to cook than long grain). Cook orzo in accordance with package directions. In a 12-inch pan sauté mushroom in the butter with the garlic for 4 minutes on medium heat then remove from heat. In the meantime, cook peas for 8-10 minutes in well-salted water at a medium boil. When peas are done, add both types of rice, pasta and peas to the mushroom mixture and sauté for 4 minutes on medium high heat. Mix continually while cooking. Serve immediately.

Rhubarb and cherry cobbler

(Serves 10)

Ingredient Filling:

1-1/2 pound black cherries pitted and stemmed

3/4 cup sugar

1/2 cup water

3 cups fresh rhubarb

1 cup sugar

1/4 cup butter, cubed crust:

1/2 cup shortening

1 cup sugar

1 egg

1 cup all-purpose flour

1 teaspoon baking powder

1/2 cup very cold milk

Directions In a large pot boil cherries 3/4 cup sugar and water until cherries are soft and stewing in their own syrup, Spread cherry and rhubarb in a 13-inch-by-9- inch baking dish. Sprinkle with sugar and dot with butter then set aside.

For the crust: In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add milk a tablespoon at a time to creamed mixture, beating well after each addition.

Pour over fruit; bake at 350 degrees for 50-60 minutes.

Shopping L i s t

1 bunch Italian parsley

1 bunch fresh basil

1 bunch fresh chives

1 bunch fresh tarragon

1 bunch fresh dill Baby arugula Baby spinach

1 fennel bulb Baby bella mushrooms Fresh baby sweet peas

1-1/2 pounds black cherries

1/2 pounds fresh apricots

1 whole fresh rhubarb Yellow onion

4 cloves garlic Fresh sage leaves

2 whole boneless, skinless chicken breasts Bacon

2 eggs

4 ounces of smoked gouda cheese Butter milk Heavy cream Milk

2 sticks unsalted butter White wine Pickled roasted red pepper Tarragon vinegar Dijon mustard Honey Extra-virgin olive oil Unsalted chicken stock Japanese panko crumbs Long grain rice Wild rice Orzo pasta Sugar Shortening All-purpose flour Baking powder