A Sporty original recipe!
White Peaches, peeled and sliced
Couple balls of burrata cheese
White sherry vinegar or white basalmic vinegar
Large handful of tarragon
A nice sea salt: Pink Hawaiian is especially good on this salad
freshly ground pepper
Make Tarragon oil first:
Set a coffee filter in a sieve set over a heatproof measuring cup or bowl.
Purée 3 handfuls tarragon and 1 1/2 cup grape seed oil in a blender until well blended. Transfer to a small saucepan and heat over medium, stirring occasionally, until mixture is hot but not yet sizzling, about 3 minutes.
Remove oil from heat, cool until safe and then strain though prepared sieve (do not press on solids or oil won’t be clear.) You can keep at room temp for about 2 weeks. Also good on steamed vegetables and to make vinegrette.
Prepare salad next:
Place about 1 sliced peach on each plate. Tear one small burratta ball into pieces on top of the peach, top with chopped tarragon. Sprinkle on the vinegar, then sea salt and pepper. Put dribbles of tarragon oil on the peach/burrata tower and on the plate along the side. Repeat with all plates.
From Bon Appétit | May 2005
Makes 4 to 6 servings
5 tablespoons extra-virgin olive oil
1 garlic clove, peeled
1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)
2 large eggs, room temperature
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)
12 ounces spaghetti
6 large fresh basil leaves, torn into pieces, divided
Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic.
Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Save some pasta water and put aside. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs). Add additional pasta water back to get to creamy consistency.
Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.
A vegetarian twist on a Chinese take-out standard, these sprouts deliver crunch, spice, and zing.
From Bon Appetit Feb 2015
2 pounds Brussels sprouts, halved
5 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon cornstarch
3 garlic cloves, finely chopped
2 tablespoons finely chopped peeled ginger
2 tablespoons hot chili paste (sambal oelek)
6 dried chiles de árbol, lightly crushed
1⁄2 cup soy sauce
3 tablespoons sugar
2 teaspoons unseasoned rice vinegar
1⁄3 cup unsalted, roasted peanuts
Preheat oven to 425°. Toss brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until softened (but not soft) and browned, 20–25 minutes. Set aside.
Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darkened, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and 1⁄2 cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about 2 minutes. Let cool slightly.
Toss brussels sprouts with sauce and serve topped with peanuts.