Posted (Steven) in Recipes
  • 6 cups watermelon
  • 1/2 lime, juiced
  • 1 zucchini
  • 1 carrot
  • 1 handful of pine nuts
  • 1/2 cup rice wine vinegar (or whatever vinegar you like)
  • 1 tsp ginger powder
  • 1 tbsp olive oil
  • 2 small shallots
  • Salt and pepper to taste

Use a vegetable peeler lengthwise on the zucchini and the carrot to make long broad strips.  Then cut them into long, thin strips.  Steam lightly, about 3 minutes.  Remove from heat immediately and put in a mixing bowl with the vinegar.

Add the olive oil to to a hot skillet.  Slice the shallots into thin strips and add to the pan, cooking for about 2-3 minutes.  Add to the zucchini/carrot mixture.  Add ginger, salt and pepper to the bowl and mix.  Put the mixture in the refrigerator to cool or just leave it out to reach room temperature.

Cut the watermelon enough so that it will fit in the blender.  Blend at a slow setting, it does not need to be a puree.  Once all the melon is blended, add the lime juice.  Chill the melon soup.

Toast the pine nuts for a couple of minutes in a dry pan for a couple of minutes.  Watch over them so they do not burn.

Add the soup to the bowl, add the vegetables in the middle, ring the mixture with the pine nuts.  After the fact I thought parsley would be a nice touch.

Steven Waxman


Posted (jefe) in Recipes

2 tbsp. olive oil
2 Portobello mushrooms, stems removed, cleaned with a soft brush and cut into 1/4-inch slices
12 Chanterelle mushrooms, cleaned with a soft brush
2 tbsp. minced garlic
Salt and freshly ground pepper
4 cups mizuna greens, rinsed well and dried
White Truffle Vinaigrette (recipe follows)
optional garnish: 1/4 c. sage leaves, cut into chiffonade

White Truffle Vinaigrette
2 tbsp. chopped shallots
1/4 cup balsamic vinegar
1 tsp. Dijon mustard
3/4 cup olive oil
1 tbsp. white truffle oil
Salt and freshly ground black pepper

Heat oil in a large pan over high heat until nearly smoking.  Add mushrooms and cook until golden brown.  Add garlic and cook 1
minute.  Divide mizuna and mushrooms among4 individual plates. Drizzle with White Truffle Vinaigrette and sprinkle with sage, if using.

For the vinaigrette, place shallots, vinegar and mustard in a blend and blend until smooth.  With the motor running, add olive oil and blend until emulsified. Add truffle oil and then season to taste with salt and pepper.  Blend for an additional 2 seconds.

Serves 4