Raspberry Vinaigrette

Mixed Mushroom Sauté

Red Onion Salad

Raspberries!
Fragile and intensely flavored, enjoy fresh raspberries this week on your cereal, stirred into yogurt, out of hand, on ice cream, or in this delicious salad dressing.

Raspberry Vinaigrette

Makes 2 cups

Use the vinaigrette to dress a fruit salad composed of kiwi, nectarine, peach, and banana slices, a green salad with toasted pinenuts, or use as a sauce for sautéed chicken legs.

1 pint raspberries

2 Tbs. sherry vinegar

2 Tbs. fresh lemon juice

1/2 cup best-quality olive oil

Pinch freshly grated nutmeg

Salt and freshly ground black pepper, to taste

Purée the raspberries in a food processor. Strain through a sieve to remove the seeds and return the purée to the food processor. Add the vinegar and lemon juice and process to blend. With the machine running, pour the oil through the feed tube in a thin steady stream. Season with nutmeg and salt and pepper to taste.

— The Silver Palate Good Times Cookbook

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Mushrooms

Mushrooms are 90% water

It is okay to gently rinse mushrooms in cold water, then pat dry with a towel.

Mushrooms have no roots, stems, or leaves. They don’t produce seeds or flowers, or chlorophyll.

Mixed Mushroom Sauté

Serves 4

1 Tbs. butter

8 oz. mushrooms, sliced (portabella, shitake, crimini, white)

Salt and pepper, to taste

Heat butter in a heavy skillet over medium heat. Add mushrooms and stir gently. Do not cover. The mushrooms will begin to release water, which should be allowed to evaporate. Sauté until tender, about 5-7 minutes. Add salt and pepper, to taste.

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Red Onion Salad

Serves 4 to 6

Fantastic summer salad that is quick, pretty, and very delicious.

3 large ripe tomatoes, cut crosswise into about 6 circles each

1 large red onion, peeled and thinly sliced into rings

Salt and freshly ground black pepper, to taste

2 Tbs. red wine vinegar

2 Tbs. extra-virgin olive oil

2 Tbs. freshly grated Parmesan or Romano cheese

3 Tbs. chopped basil leaves

Arrange alternating slices of tomato and onion on a platter. Sprinkle with salt and pepper.

In a cup, combine vinegar, olive oil, and cheese. Pour over salad. Sprinkle with basil.

—Jane Brody’s Good Food Gourmet