Monday, April 25, 2011

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.

Sunday, April 17, 2011

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!


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.