Recipes

Serves 4

Ingredients

Directions

In a blender combine all the herbs, shallots, garlic, lemon juice and zest, olive oil and vinegar and blend until smooth, adding more olive oil if needed. Pour in a bowl and season with the paprika, salt and pepper, stir and let stand for at least 30 minutes unrefrigerated. On a large plate, arrange the watercress, tomatoes and the potatoes. Drizzle the Chimichurri all over and place the streak slices down as well.

Serves 6

INGREDIENTS

5 cups vegetable broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
1 cup fresh peas, blanched
1 cup watercress, chopped
¼ cup goat cheese, crumbled
Salt
Freshly ground pepper
Pea shoots, for garnish

DIRECTIONS

In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium saucepot over medium heat, add olive oil. Cook shallot until translucent, about 5 to 7 minutes. Add rice and cook and stir for 1 minute. Next, add wine and cook until all liquid is absorbed. Add 1 cup vegetable broth, reduce and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20. Add peas and watercress and cook 5 minutes more. Remove from heat, and finish with goat cheese. Season with salt and pepper and serve garnished with pea shoots.

Serves 4 to 6

INGREDIENTS

2 bunches watercress, trimmed, washed, stems torn into 2 inch pieces

For vinaigrette

1 tablespoon Dijon Style mustard
2 tablespoons lemon juice
2 tablespoons freshly grated parmesan cheese
5 tablespoons extra virgin olive oil
Salt and fresh ground black pepper

DIRECTIONS

Place the prepared watercress in a large bowl and refrigerate until cold.

Combine the mustard and lemon juice in a small dish and beat with a fork until smooth. Beat in the cheese. Slowly beat in the oil until the dressing is emulsified, season with salt and pepper. Toss the watercress with dressing and serve.

© Recipe Property of Peter Berley