Place the olive oil, salt, lemon juice, lemon zest, vinegar, salt and pepper in a large mixing bowl.
Whisk until blended.
Place the white beans, tomatoes, mozzarella, celery and basil in the bowl.
Fold together gently.
Serve.
Recipe Tag: Vegetarian
Lentil and Black Bean Salad
Cook the red lentils in 6 cups of simmering water for about 4 minutes, until just tender. Drain and rinse with cold water.
In a large bowl, combine the cooked lentils with the black beans.
Add the shallot, red bell pepper, celery, red pepper flakes, olive oil, vinegar, jerk rub, parsley, and salt. Combine gently.
Chill overnight.
Curried Sweet Potato Salad
Place 2 quarts water in a large saucepan over high heat.
When the water begins to boil, add the diced sweet potato and reduce the heat to medium.
Simmer for 10 to 12 minutes until the sweet potato is only slightly soft.
Drain the hot water and add the cooked sweet potato to the ice water.
After about 10 minutes, drain the ice water and place the sweet potato in a small mixing bowl.
Add the celery, green onion, lime juice, olive oil, curry powder, coriander, garam masala, and salt.
Fold together gently and chill well.
Note that this can be served chilled or gently reheated in a microwave for 90 to 120 seconds and served warm.
Sun-Dried Tomato Soup
Place the olive oil in a medium saucepan over medium heat.
Add the onion and cook for about 5 minutes. Stir frequently.
Add the sun-dried tomatoes, canned tomatoes, salt, water, and vegetable stock.
Stir, cover, and simmer for 40 minutes.
Remove from the heat, let cool slightly and puree using a blender or stick blender.
Add the goat cheese and blend until the cheese is melted and the soup is smooth. Serve.
Mushroom Bourguignon
Place a large skillet in the oven and preheat to 350°F.
Remove the stems from the mushrooms and place them in the skillet with 2 teaspoons of the olive oil.
Roast for about 25 to 30 minutes.
While the stems are roasting, cut the mushroom caps in quarters and set aside.
Remove the skillet from the oven and add 2 cups of water to the pan.
After the water is cool, puree the mushrooms and water until smooth.
Pour the mushroom broth through a fine mesh sieve, then use a rubber spatula to force the smaller mushroom bits through the mesh. Set aside.
Place a large stock pot over high heat.
Add 2 teaspoons of olive oil and the mushroom caps.
Cook for about 5 to 8 minutes, stir frequently so they brown on all sides.
Add 1/2 cup water, the mushroom broth, wine, shallots, carrots, potatoes, bay leaf, thyme, and tomato paste to the pot.
Stir, cover, and reduce the heat so that the stew is simmering.
Simmer for 50 minutes.
Make buerre manie by placing the softened butter and flour in a small bowl. Blend together until smooth.
Push the solid contents of the stew to one side of the pot so that there is an area of (mostly) sauce.
Add the buerre manie to the liquid sauce area of the pot slowly, stirring continuously. If added too fast, the flour will form clumps.
Once the sauce thickens, fold the whole stew together, distributing the thickened sauce, and the stew is ready to serve.
Cream of Asparagus Soup
Place the water in a large skillet over medium-high heat.
When the water is at a shiver, add the asparagus spears and blanch for 8-10 minutes.
While the asparagus is blanching, fill a large bowl with ice water.
When the asparagus is done, place immediately into ice water and chill for 10 minutes.
While the asparagus is chilling, place the olive oil in a large skillet over medium-high heat.
Add the onion and tarragon and cook slowly for about 10 minutes, adjusting the heat so that the onions become soft and translucent but do not brown.
Cut the chilled asparagus into 1 inch chunks (reserving a few asparagus tips for garnish, if desired), then place the asparagus, salt, water, honey, milk and cooked onions into a blender.
Puree until very smooth.
Reheat gently and serve.