Pick of the Week
Warm Mushroom & Gnocchi Salad – Serves 2
250g (8oz) fresh gnocchi
15ml (1 Tbsp) olive oil
15ml (1 Tbsp) butter
1 shallot, chopped finely
1 garlic clove, chopped finely
250g (1/2 lb) oyster or Chanterelle mushrooms. Cleaned and halved
2 plum tomatoes, chopped coarsely
15ml (1 Tbsp) chopped fresh oregano
~salt and freshly ground black pepper~
25ml (2 Tbsp) grated fresh Parmesan cheese
~oregano leaves, to garnish~
Cook the gnocchi in a pan of salted boiling water according to package directions, drain and set aside.
Heat the olive oil and butter in a skillet and sauté the shallot and garlic for 3 minutes, until softened. Raise the heat and stir in the mushrooms. Cook for 3 minutes, until golden brown and then add the tomatoes and oregano. Cook stirring frequently for 5 minutes more. Remove from the heat and stir in the gnocchi. Season to taste with salt and pepper and serve scattered with the parmesan cheese and a few oregano leaves.
Celery, Pear and Walnut Salad with Blue Cheese Dressing – Serves 4-6
8-10 celery stalks, trimmed and sliced thinly
2 large pears, cored and sliced
50ml (1/4 cup) walnut pieces
3 strips bacon, chopped and fried until crisp (optional)
For the dressing:
125ml (1/2 cup) sour cream
40ml (3 Tbsp) mayonnaise
15ml (1 Tbsp) olive oil
25ml (2 Tbsp) freshly squeezed lemon juice
1 garlic clove, crushed
5ml (1 tsp) mustard powder
50g (2 oz) blue cheese, crumbled
25ml (2 Tbsp) fresh snipped chives
~salt & freshly ground black pepper~
Combine the dressing ingredients in a large bowl, and beat well to combine. Add the celery, pears and walnuts and toss well. Sprinkle the bacon bits over top, if using and serve at once. |
