Apple and Celery Salad with Gruyere

Apple and Celery Salad with Gruyere

serves 4 - 6
3 oz Gruyere
1 tbsp tarragon vinegar
1 small shallot, finely diced
1 tbsp walnut oil
1 tbsp sour cream or mayo
1 cup finely diced celery heart
2 crisp apples, unpeeled, finely diced
1/3 cup chopped walnuts or hazelnuts, roasted
2 tbsp chopped parsley, celery leaves, or a mixture

Dice the cheese into small cubes and put the cubes in a large bowl. Season with a little salt and plenty of pepper. Cover and let stand at room temp for 1 hour.

Meanwhile, combine the vinegar, shallot, 1/8 tsp salt, and pepper to taste in another bowl and let stand for 15 minutes. Whisk in the oil and sour cream, then taste for salt. Add the celery, apples, and nuts to the cheese, pour on the dressing, add the parsley, and toss well.

From Vegetarian Cooking for Everyone by Deborah Madison, who never lets us down.

Quinoa Mushroom Burgers, Potato Salad, Fresh Corn

Quinoa Mushroom Burgers

I love these burgers and hope you did too! I need to find a better whole wheat bun though. I think the ones from Central Market are too thick. I cut the middle out for my leftovers and it was so much better - I could really taste the burger and cucumbers - delicious!

http://www.marthastewart.com/340249/veggie-burgers

Buttermilk Potato Salad

I thought this was good - but I think I've made another version with more buttermilk and no horseradish that I liked better.

http://www.wholeliving.com/recipe/buttermilk-potato-salad

Poblano Squash

The directions for this one are fuzzy. It isn't from a recipe; it is just thrown together.

Roast 3 poblanos. I use the broiler. Wash them then stick them under the broiler, just inches away. Blacken and turn, blacken and turn, until they are charred all over. Then set them aside. Once they cool, peel the charred skin layer, core, seed, and chop. You are going to use just the nice fleshy part.

Bake two acorn squash. Cut them in half, core them, then put them cut side down in a baking dish on top of some butter or oil and salt.

Once the squash is very tender, scoop them out, add the chopped poblano and crumbled white Mexican cheese. Mix, leaving the squash as chunky or as blended as you see fit. That's it.