Cherries with Parsley, Walnuts and Pomegranate Vinaigrette


Tis salad combines fresh summer fruits from the U.S. and Lebanon. Pomegranate molasses is a bottled condiment available at Middle Eastern markets and specialized grocers.


Yields: 8 servings


1 qt sweet cherries, pitted and halved ⅓ cup walnuts, toasted and coarsely chopped


¼ cup flat leaf parsley, coarsely chopped 2 tsp pomegranate molasses Juice of ½ lemon 3 Tbsp extra-virgin olive oil Pinch kosher salt


Pasta with Caponata


Try adding a sliced avocado or a can of tuna fish packed in olive oil. Yields: 4 servings


Caponata: 2 Tbsp olive oil ¾ lb eggplant, peeled and diced (about 2 cups)


1 celery rib (about ½ cup) 1 medium onion, chopped (about 1 cup) 1 small tomato, coarsely chopped (about ½ cup)


2 Tbsp capers packed in vinegar 2 Tbsp wine vinegar 2 tsp natural sugar, optional 1 Tbsp pine nuts Kosher or sea salt and freshly ground black pepper to taste


Pasta: ¾ lb farfalle or penne pasta 1 can tuna packed in olive oil, drained (optional)


2 Tbsp grated Parmesan 2 Tbsp julienned fresh basil leaves


For the caponata, heat the olive oil in a large skillet over medium heat. Add the eggplant and cook over medium-high heat, for 15 minutes, until lightly browned, mixing oſten.


Remove the eggplant with a slotted spoon and add the onions and celery to the skillet. Lower the heat and sauté, stirring occasionally. When the celery is tender, in about 10 minutes, add the tomatoes. Cover and continue to cook, mixing the vegetables together, for 10 minutes more. Add the eggplant.


Drain the capers and soak them in cold water for 15 minutes. Rinse and blot on a paper towel.


In a small pan, heat the vinegar and natural sugar together. As soon as the mixture boils, add desired amount of capers and pine nuts, then salt and pepper to taste. Simmer for 1 minute, and then add to the eggplant mixture. Cook over a low heat for 5 minutes. Adjust the seasoning.


Transfer to a large serving bowl. Te dish is best at room temperature, but can be cold.


For the pasta, bring a big pot of salted water to a boil and add the pasta. Cook until al dente, drain and pour over the caponata. Add the tuna if desired. Toss gently and garnish with the Parmesan cheese and fresh basil.


Recipe courtesy of Eugenia Bone (Kitchen Ecosystem.com).


March 2018 21


In a decorative small salad bowl, combine the cherries, walnuts and parsley.


In a small prep bowl, whisk the pomegranate molasses, lemon juice, olive oil and salt until it emulsifies.


Dress the salad with the vinaigrette and serve immediately, or later, at room temperature.


Recipe courtesy of Maureen Abood (MaureenAbood.com).


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