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Peppered Chicken & Papaya salad with Blackberry Citrus Vinaigrette

5 Oct

makes 2 servings


  • 2 tablespoons olive oil
  • 2 skinless boneless chicken breast halves (about 12 ounces total)
  • 2 teaspoons ground black pepper
  • ½ cup skinned spears or chunks of fresh papaya
  • 1/4 cup dry white wine
  • 1/4 cup plus 3 tablespoons Blackberry citrus vinaigrette
  • 1 1/2 tablespoons chopped fresh basil
  • 4 cups (packed) fresh arugula


  1. Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken on each side with salt and 1/2 teaspoon pepper. Sauté until cooked through, about 5 minutes per side. Transfer to plate. Sprinkle papaya with salt and generously with pepper on both sides. Add to same skillet and sauté until lightly browned, about 1 minute per side.
  2. Transfer to plate with chicken. Remove skillet from heat. Add wine to same skillet; stir, scraping up any browned bits. Stir in 1/4 cup vinaigrette and basil. Season with salt and pepper.
  3. Place arugula in medium bowl. Add remaining 3 tablespoons vinaigrette; toss to coat. Divide salad between 2 plates. Slice each chicken breast crosswise into 4 slices. Arrange 4 slices atop each salad. Arrange ¼ cup papaya on each plate. Pour pan juices over salads and serve.

Blackberry Citrus Vinaigrette

  • 3 T Blackberry jam
  • ¼ C red wine vinegar
  • ½ c olive oil
  • 1 T minced shallot
  • 1 T Dijon mustard
  • Zest of one lemon
  • 1 T lemon juice

Salt & pepper

Roasted Asparagus Soup with Preserved Lemon

27 May

We served this at a local fundraising dinner and again at a winery party – and folks were swooning in the isles. This simple soup is a seasonal winner; easy to make but distinctive and unique, with flavor that stands out over a normal roasted veggie soup.

  • 3.5 lbs asparagus
  • Olive oil
  • Salt, pepper
  • 3.5 cups broth (we made an herb/leek broth)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbs thyme, chopped fine
  • .75 cups grated Parmesan
  • .5 cups heavy cream
  • 4 Tbs preserved lemon, pureed
  • 4 Tbs butter
  • 1.5 c half and half

Trim  asparagus, season with olive oil, salt, and pepper. Roast at 350 degrees until cooked through. Let cool then chop into 1” pieces. Sauté onion, garlic, and thyme in butter. Add asparagus and sauté another few minutes to heat everything through.

Add broth, bring to simmer.

Add parmesan, half and half, and heavy cream. Stir to combine.

Add preserved lemon paste. Stir to combine.


Transfer soup to bowl of a food processor and puree to desired consistency. Served heated or chilled.


Roasted Beet and Orange Salad with Blood Orange Marmalade Dressing

5 Mar

Serves 4 as a side, or two as a main

Adapted from


When I think of beets, I think of citrus. Literally, in the very same second.

Having spent the better part of my life convinced that I hated beets, I never really bothered to think of them at all. Until I tasted roasted beets drizzled with a citrus dressing, anyway. Now I think of them all the time.

Life will never be the same.



  • 3 tablespoons sherry vinegar
  • 2 tablespoons Blood Orange Black Pepper jam
  • 2 teaspoons Dijon mustard
  • 2 teaspoons finely minced shallot
  • 1/3 cup walnut oil (or sub less-expensive EV olive oil)
  • salt and pepper


  • 4 medium unpeeled beets, tops trimmed
  • 1 tablespoon olive oil
  • 6 ounce bag of spinach (or use a baby spinach/spring green blend)
  • 1/4 medium red onion finely sliced & pickled (soaked in red wine vinegar at least 3 hrs)
  • 3 medium oranges, supremed (peeled with segments removed from between membranes)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted walnuts
  • salt & pepper



Whisk vinegar, mustard, shallot, and jam in small bowl. Gradually whisk in oil. Season vinaigrette with salt and freshly ground black pepper.


Preheat oven to 400°F. Toss beets and oil in large bowl; sprinkle with salt and pepper. Place beets in a row on a sheet of foil, wrap and secure tightly. Place directly on oven rack; roast until tender, 60 to 70 minutes. Open foil; cool 30 minutes. Rub skins off beets (to remove the dense color from your hands simple wash with mild soap and coarse salt); cut each in half then in 1/4″ slices. Sprinkle with salt and pepper.

Place spinach and onion in large bowl; toss with 2 tablespoons vinaigrette. Divide among plates (or arrange on large platter). Add beets segments to same bowl. Add 2 tablespoons vinaigrette; toss to coat. Arrange beets atop spinach; top with orange segments and sprinkle with cheese and walnuts. Serve, passing any remaining vinaigrette.

Lime Cous Cous Salad with Fresh Mango

27 Jun

serves 6-8

  • 1 1/2 cups cooked Israeli couscous also called pearl couscous (1 cup dry will yield 1 1/2 cups cooked)
  • 1 small shallot (aprox 2 tablespoons), finely chopped
  • 1/2 cup extra-virgin olive oil
  • 1 wedge of preserved lime plus one tablespoon of the juice from the jar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 English cucumber, unpeeled, seeded and finely chopped
  • 1 pint of cherry/grape tomatoes, halved
  • 1/4 cup chopped fresh flat-leaf parsley
  • one small mango, finely diced
  • sea salt and freshly ground pepper to taste


Cook your Israeli couscous according to package directions. After the couscous is cooked, drain it and then rinse it immediately with cold water, and then drain well. While your couscous is cooking or cooling, finely chop your shallot, cucumber, lime wedge flat leaf parsley and mango. Cut the cherry tomatoes in half.

In a large bowl and add the 1/2 cup olive oil, chopped shallot, and 2 tablespoons lemon juice, whisk to combine. Add the remaining ingredients. Season with salt and pepper to taste.

Mixed Green Salad with Pickled Blueberries, Pecans, Goat Cheese, and Blueberry Mustard Vinaigrette

14 Apr

Serves 8


  • 4 ounces pecans, whole
  • 1 T melted butter
  • 1 T sugar
  • 2 T dijon mustard
  • 2 T pickled blueberry juice
  • 6 T white wine vinegar
  • 3/4 cup olive oil
  • Salt and pepper to taste
  • 1 lb mixed salad greens, including fresh baby spinach
  • 4 ounces goat cheese
  • 3 oz pickled blueberries
  • 1/4 cup dried cranberries
  • 1 red bell pepper, cored, seeded, and cut into 1-2 inch thin slices

Candy the pecans: Preheat oven to 300°F. Place pecans in a bowl, pour melted butter over them, sprinkle with sugar, and gently toss until the pecans are all well coated with a dusting of sugar. Place them in a single layer on a parchment paper or Silpat lined cookie sheet. Bake for 20 minutes. Let cool to touch.

Whisk together the mustard, blueberry juice and vinegar in a medium sized bowl. Slowly drizzle the oil into the mixture, whisking constantly until completely incorporated. Season to taste with salt and pepper.

Place lettuces and baby spinach in a large bowl. Add the goat cheese, dried cranberries, red bell pepper, blueberries and pecans. Toss with 1/4 cup of the dressing.

Serve immediately. Chill remaining dressing

Steam Roasted Carrots with Preserved Lemons

31 Mar

Adapted from Food 52

Serves 4

  • 4 medium garlic cloves
  • Flaky sea salt
  •  1 quarter of RoJ Preserved Lemons, finely diced
  • 3/4 tsp ground cumin
  • 3/4 tsp ground coriander
  • 1/8 tsp red chile flakes (or more to taste)
  • 3 T olive oil
  • 1 lb of young carrots
  • 1/4 C water
  • A handful of small cilantro sprigs for garnish
  1. Preheat the oven to 400° F.
  2. If you have any crazy large carrots, cut them in half lengthwise — you want everything to roast at more or less the same rate.
  3. Put the minced garlic in a large mixing bowl along with the lemons cumin, coriander, chilies, and the olive oil. Stir well.
  4. Add the carrots and toss well — I like to do this part with my hands — so they’re thoroughly coated. Add a big, three-finger pinch of salt. (If you’re using kosher salt, just scale back slightly.)
  5. Put the carrots in a large shallow baking dish in one layer. (Alternately, just use two smaller dishes.) Make sure you scrape out all of the extra oil and spices, too. While tilting your baking dish, pour the water into one fairly clear corner. Then tip it back onto the counter, so the water spreads out evenly and the carrots don’t lose their spicy coating. Cover the dish tightly with foil and put it in the oven.
  6. Cook the carrots for 25 minutes, then remove the foil and cook for an additional 25 to 30 minutes, or until they’re browned and soft, but not so much that they’re falling apart.
  7. Serve warm, as a side, part of a salad, or anything you like.

Stuffing (Dressing) with Preserved Limes and Sausage

24 Nov

For Cornbread (adapted from

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup milk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
4. After the cornbread has cooled, cut into cubes and let stale over night.

Other filling Ingredients

1/2 onion, small dice
1 pound sausage
1/4 cup parsley, finely chopped
1/4 cup cilantro, finely chopped
6 slices of preserved limes, finely chopped
2 cups chicken stock

1. Saute onion and sausage, add 3 slices of preserved limes and 2 Tablespoons of preserved lime juice for cooking.
2. Once cooked, let mixture cool.
3. In a 12 X 9 inch pan, mix cornbread, meat mixture, cilantro, parsley, chicken stock, and remaining preserved limes. Bake at 375 degrees F until the top of the stuffing mixture begins to brown.

Green Lentils with Preserved Limes

12 Sep

Serves 6

3 wedges Preserved limes
2 tsp preserved lime juice
1 cup brown rice
2 cups green lentils, rinsed and sorted
2 tablespoons olive oil, divided
3 large onions, sliced
1 teaspoon cumin
1/2 teaspoon cinnamon
1 teaspoon salt
freshly ground black pepper, to taste
1 cup flat-leaf parsley, finely chopped
a sprinkle extra virgin olive oil, for serving

Place the rice in a saucepan over medium high heat with 2 cups of water and a dash of salt. Bring the rice to a boil, reduce the heat to a simmer, cover and cook for 45-50 minutes, or until the rice is cooked through. Drain.

While the rice is cooking, cover the lentils with 2 inches of water in another pot over medium high heat. Bring the lentils to a boil and continue boiling for about 20-25 minutes, or until the lentils are cooked through, but not yet mushy. Drain.

While the lentils and rice are cooking, place the olive oil over medium-high heat. Add the onions, stirring to make sure the slices have separated and are coated in oil. Reduce heat to low and cook for about 25 minutes, stirring occasionally, until the onions have caramelized.

When the rice, lentils and onions have completed cooking and caramelizing, toss them together in a large bowl. Season the rice, lentils and onions with the cumin, cinnamon, salt and black pepper to taste.

Divide the lentils and rice into 6 equal servings. Sprinkle each serving with the parsley and drizzle with the extra virgin olive oil and enjoy!

Adapted from

Wheat Berry Salad with Apple Beer Jam Dressing

2 Sep

We served over Labor Day Weekend 2013 and it is easily adaptable to different variations — try it with different cheeses, nuts, dried fruits, and herbs or greens.

We served it with the Goat Cheese Chipotle Cream on the side, in a squeeze bottle. You can vary the amount of liquid (milk, cream, or substitute) to choose how creamy or thick you want it, and the amount of adobo sauce to choose how much heat you like.

Adapted from

3/4 cup golden raisins
1/2 cup whiskey
1 pound wheat berries, cooked (*see directions below)
5 ounces goat cheese
1 1/2 teaspoons adobo sauce (from a can of chipotle peppers), or more to taste
approximately 1/2 cup milk or cream
2 tablespoons olive oil
2 tablespoons lemon juice (plus additional to toss with apples)
1 small (4-oz) jar of your favorite Apple Beer Jam
zest of one lemon
fine grain sea salt
2 apples, peeled and chopped, tossed with lemon juice
1 cup walnuts, toasted
scant 1 tablespoon chopped chives

Cook the wheat berries (see below for details) and set aside.  Meanwhile, place the raisins in a small bowl, add the whiskey, and let soak until ready to use. When the raisins are done soaking, drain off (and save) the leftover whiskey. You’ll use it in the dressing.

Mash the goat cheese with the adobo sauce (to taste) until it is well incorporated.  Thin with milk or cream to desired consistency. As described above, this can be served on the side as a topping, so vary the thickness and heat as you like it.

Make the dressing by whisking the olive oil, lemon juice and zest, Apple Beer jam, 3 tablespoons of the whiskey (leftover from soaking the raisins), and a couple pinches of salt. Whisk well and set aside.

Just before serving, in a large bowl, gently toss the wheat berries, raisins, walnuts, chives, apples, and dressing. Add more salt if needed. Serve with chipotle goat cheese cream.

Makes a party or potluck-sized salad.

*To cook wheat berries: Combine the pound of wheat berries with about 8 1/2 cups of water and 1 tablespoon of salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy (and a few of the berries split open), about an hour or so. The berries will stay al dente, and the only way to be sure they’re done is to taste a few. Drain and set aside.

Cheesy Lemon Grits

26 Aug


  • 2 Cups Water
  • 2 Cups Milk
  • 4 Tablespoons Butter
  • 6 oz Cheddar Cheese
  • 1 Preserved Lemon
  • 1 Teaspoon of Black Pepper
  • 1 Cup Grits

Bring the the water and milk to a boil. Then add the grits and slowly whisk while reducing heat. Cover and continue to whisk every few minutes, until the mixture is creamy. Then add the cheese, preserved lemon, and black pepper. Serve once the cheese has melted.