Paisley and Peter's Wedding Anniversary Regatta

Recipes

 

Salads

Orzo salad with roasted carrots and dill

  1. Roast peeled, diagonally cut carrots (3 lbs) with 2 T olive oil and 4 unpeeled garlic cloves about 15 minutes.  Finish with a few minutes under the broiler to make sure the carrots do a little browning.  Squeeze garlic cloves from skins and mince.
  2. Cook 1 lb. orzo until al dente (about 5 minutes) and drain, add 2 T olive oil while still warm.  Add roasted carrots.
  3. In a small bowl, mix zest and juice of 2 lemons, 4 scallions chopped, roasted garlic, ½ cup chopped fresh dill and pour over orzo and carrots.  Bring to room temperature before serving.

 

Farro salad with thin sliced zucchini, pine nuts and lemon zest\

  1. Put ¾ lb farro in a saucepan and cover with 3 inches of cold water, cook to al dente (about 10 minutes after boil), drain and cool.
  2. In a small bowl, combine 1 minced shallot with the grated zest and juice of 2 lemons.  Add ½ cup toasted pine nuts.
  3. Using a mandoline, cut 1 lb zucchini into paper thin slices.  Add to farro with ½ cup Italian parsley, season with salt and pepper.
  4. Using a vegetable peeler, shave 4 ounces of Parmigiano-Reggiano cheese and add that.

 

Lentils with tarragon, shallots and beets

  1. Preheat oven to 350.  Toss 3 ½ lbs beets in 2T oil and salt, wrap in foil and roast until tender – 45-75 minutes.  Let cool, peel and cut into small cubes.
  2. Combine 1 lb French green lentils (or Beluga lentils), enough water to cover by 3 inches, 2 garlic cloves, and 2 bay leaves.  Bring to a boil and then simmer for 10 minutes.  Stir in 2 t salt and cook 5 more minutes, drain and let cool.
  3. In a small bowl, combine 1 minced shallot, 1 t Dijon mustard, 2 T plus 1 t balsamic vinegar, 1 T fresh chopped tarragon and season with salt and pepper. 
  4. Combine all ingredients.  Add ½ lb cubed fresh feta.

 

Black bean salad

  1. Cook 1 pkg black beans, according to directions, or use 2 cans drained.
  2. Roast 4 ears of corn and remove kernels, or use 1 pkg. Frozen.
  3. Dice 1 red bell pepper and 1 red onion and mince 3 cloves of garlic.
  4. Combine all ingredients and pour 1 cup of white wine vinegar plus 3 T ground cumin over; toss.
  5. Just before serving, add ½ cup chopped cilantro.

 

Wild rice salad

  1. Cook 2 pkgs wild rice according to package directions.  Drain and cool.
  2. Dice 1 red onion and chop 4 green onions and add to rice.
  3. Add ¾ cup dried tart cherries or cranberries.
  4. Mix 3 T balsamic vinegar, 3 T rice wine vinegar and ½ t orange oil, pour over rice.
  5. Toast 1 cup hickory or butternuts and add just before serving.

 

 

Cookies

6.       Cream until light and fluffy 1 cup butter, ¾ c brown sugar  and ¾ c sugar. 

7.      Add 2 eggs and 1 tsp vanilla and mix until well blended.

8.      Add 2 ¼ cups flour , 1 tsp salt, and  1 tsp baking soda and mix.

9.      Add ½ cup toasted coconut, 12 oz chocolate chunks, 12 oz white chocolate chips, 1 cup walnut halves and 1 cup whole almonds.

10.  Scoop with an ice cream scoop and flatten onto parchment paper on a cookie sheet, 6 per sheet.  Cook about 17 minutes at 350.