Roasted Beet & Fennel Salad

Ingredients

8-10 medium red or golden beets
16 oz. goat cheese
½ cup olive oil
1T fresh thyme, slightly chopped
1tsp. fresh rosemary, finely chopped
½ tsp. salt
4-5 grinds black pepper

Vinaigrette:
1T Dijon mustard
2T Balsamic vinegar
½ cup extra-virgin olive oil
3 bulbs of fennel
8 cups mixed greens, washed

1. Pre heat the oven to 350° F.

2. Line a small baking sheet with aluminum foil. Place the beets on the tray and place the tray into the oven to roast until they become soft to the touch, about 50-60 minutes. When they are soft, remove from the oven and set them aside until they are cool enough to handle.

3. When the beets are cool, use a peeler or paring knife to remove the skin. Cut the beets into a large dice and set aside.

4. Cheese: In a small bowl, combine the olive oil, thyme, rosemary, salt and pepper. Mix until combined. Pour ½ of the oil mixture into a shallow plastic or glass container with a lid. Cut the goat cheese into 1-inch rounds and place on top of the oil. Drizzle the remaining oil on top of the cheese. Cover with lid and place in refrigerator to marinate for 4 hours. Remove the cheese from the fridge 1 hour before serving.

5. Vinaigrette: In a small bowl, whisk the mustard and vinegar together. Slowly add the oil, a few drops at first, and then add a steady stream until the vinaigrette is thick and emulsified. Season with salt and pepper.

6. Salad: Using a knife or mandolin, slice the fennel bulbs into very thin then place in a serving bowl.

7. Add the salad greens and a little of the vinaigrette. Toss until well dressed. Place on platter or plates.

8. Top with beets and the cheese. Spoon a little of the oil marinade over cheese and beets. Serve immediately.

TIPS & TRICKS

• Beets without the green leaves can be stored in your fridge for several weeks. Once roasted, the beets can last for a week. I roast a bunch at time and peel then, as I need them.

• The marinated goat cheese can be made up to a week in advance. It is also great spread on crostini for a delicious and quick appetizer.

• You substitute fete for the goat cheese.

• You can change the mustard and vinegars to change and create different vinaigrettes.

Herbed Breadsticks

Ingredients

Dough:
1 package active yeast
1½ cup very warm water (110° F) 
4 cups all-purpose flour
1½ tsp salt
2T olive oil

1T fresh rosemary, finely chopped
1T fresh thyme, finely chopped
½ cup Parmigiano-Reggiano cheese
½ cup olive oil
Salt

1.    Preheat oven to 400° F. 
2.    Place the flour and salt in the bowl of a food processor and pulse a few times to mix together.

3.    Dissolve the yeast in the warm (110° F) water 

4.    With the food processor running, add the water-yeast mixture in a steady stream. 

5.    Turn off the machine and add the oil. Pulse a few times to mix in the oil.

6.    Scrape the dough out of the bowl onto a floured board or counter.  Gather any bits of dough and flour and quickly knead into a large ball.  Cut the dough into 4 equally sized pieces and roll each piece into a tight, smooth ball. Cover with a clean dishtowel and allow to rise until dough doubles in size, about 45 minutes. 

7.    In a small bowl, combine the rosemary, thyme and cheese. Set aside.

8.    Place a ball of dough on a lightly floured board and, using a rolling pin, roll the dough into a rectangle, approximately 10”x15”.  Sprinkle one half of the dough with the herb-cheese mixture.

9.    Fold the dough over the herb-cheese mixture like a book.  

10.    Cut the dough lengthwise into 1-inch strips. Then cut the dough strips in half perpendicular to the length of the strip.  

11.     Using your hand, roll and twist the dough into thin breadsticks. Place on baking sheet. Repeat with the remaining dough. 

12.     Bake in 400°F oven for 15-20 minutes, or until golden brown. 

13.     Remove from the oven. Brush with olive oil and sprinkle with the remaining herb-cheese mixture and salt.  

14.     Serve hot or room temperature.

TIPS & TRICKS

•    You will need 1 baking sheet for each ball of dough, or bake it in batches.
•    You can make the breadsticks sweet by substituting the herb/cheese mixture with ½ cup granulated sugar and 1 tsp. of cinnamon. 
•    You can make these 2-3 days ahead through step #8. Store in an airtight container or giant zip lock bag. Before serving, reheat in a 400°F oven for 5 minutes. Then brush with oil and sprinkle with herb-cheese mixture and salt.
•    This dough is great for making pizzas too!!

Marinated Grilled Leg of Lamb

Ingredients

1 4- pound boneless leg of lamb, butterflied*
Rub:
3 cloves garlic, peeled
1 cup loosely packed parsley leaves
4T fresh thyme leaves or rosemary
3T olive oil
salt & pepper

Pistou:
3 cloves garlic, peeled
1 cup loosely packed parsley leaves
3 cups basil leaves
½ cup olive oil
salt & pepper

1.    *You can ask your butcher to butterfly the boneless leg of lamb for you or you can do it yourself by placing the leg of lamb on a cutting board, using a boning knife to “butterfly” the thickest part of the leg areas so that the overall thickness of the meat is 1 – 1½” thick. If necessary, trim any large pieces of fat off the meat. I then cut the leg into 2 pieces so that it is easier to handle. Set aside.

2.    In a bowl of your food processor, while running, add the garlic and process until chopped.  Add the parley and herbs; pulse until chopped. Add the olive oil and pulse until combined.

3.    Spread the rub all over the lamb. Place in a ziplock bag or sealed container. Refrigerate overnight.

4.    Approximately 1 ½ hour before want to serve the lamb, Remove the meat from the bag or container, place on a platter and let sit on your counter for 30 minutes. Preheat your BBQ grill. 

5.    Right before grilling, pat the meat dry using paper towels dry. Season with salt and pepper.

6.    Place the meat fat side up on the grill over “medium-high” heat. Let the meat achieve a nice sear before flipping it over, about 6 minutes.

7.    Flip to the other side. You may need to occasionally flip or turn the meat over if the fat should catch on fire and flare up.

9.    Remove from grill and place on platter. Cover loosely with aluminum foil. Let it rest for 15-20 minutes.

8.    Continue cooking until the thermometer reads 125º-130º F for medium rare, about and additional 10-15 minutes, depending on the thickness of the meat and the temperature of your grill.

10.    Slice the lamb against the grain i.e. with the knife slicing perpendicular to the direction of the grain in the meat.

11.    Place the sliced meat on a platter, and serve with pistou sauce. 

12.    Pistou: In a bowl of your food processor, while running, add the garlic. Process until chopped, add the parsley and basil, and pulse until finely chopped.

13.    Add the olive oil, pulse until smooth, season with salt and pepper. This sauce can be made 4 days ahead, but remove from refrigerator a hour before serving. 

TIPS & TRICKS

•    If you have the lamb butterflied by the butcher, make sure to ask to have it cut so that the overall thickness of the meat is 1- 1½ inches, this will make the cooking process much easier and insure that the meat is cooked evenly.
•    You can make the pistou directly after you make the rub, so that you don’t have to wash the food processor twice.
•    Left over grilled lamb makes the most fantastic sandwiches or tacos!