Black Bean Salad

Fede took this picture of his first attempt. Looks great!

Posted by Annie.

This is an easy, adaptable and tangy-delicious salad. Federico made this for the first time last night, and I absolutely love it. The salad components can be kept separately and used to create little snack salads, too. I’m a huge fan, and it’s a great idea to keep around if you have vegetarian friends. Enjoy!

2 tablespoons fresh lime juice
1 tablespoon white wine vinegar
1 tablespoon honey
1/2 small jalapeño, seeded, deveined and chopped (optional)
1/2 teaspoon fine grain sea salt
1 small garlic clove
1/2 teaspoon mustard
1/4 cup extra virgin olive oil

2 -3 big handfuls baby arugula (or other salad greens), well washed and dried
3 cups cooked black beans
1/4 cup goat cheese, crumbled
1/3 cup sliced almonds

Start by making the dressing in a food processor. Combine the lime juice, vinegar, honey, jalapeño, salt, garlic and mustard and puree. Add the olive oil and puree until everything comes together. Taste and adjust with more salt, honey, or lime juice if needed. Set aside until you are ready to serve the salad. (This also keeps for days in an air-tight container in the fridge.)

Just before you are ready to serve the salad gently toss the arugula with a bit of the dressing. Arrange it on a platter or in a bowl. Now toss the beans and most of the almonds with a generous splash of the dressing. Arrange the beans on top of the arugula and finish by sprinkling with the remaining almonds and the crumbled cheese.

Black Bean Salad

Arugula Pesto

This is the pesto I made!

An image of the arugula pesto, with a great shot Sully’s Pub in the background.

This is a robust alternative to traditional basil pesto. It works great as a sandwich spread, mixed in with pasta, or dressed up with chicken or grilled fish. I like making it in lieu of traditional basil pesto when basil is unavailable or particularly expensive. This is super easy and great to keep around for a snack. My Argentine/Italian roommate and I often eat it with baguette or sourdough bread for a mid-afternoon pick me (it passes the Italian test! He loves this version.)


5 cups firmly packed arugula (this is like spinach but spicier. It comes in a bag like spinach.)

1/2 cup firmly packed parsley

1/2 cup slivered almonds (can substitute pine nuts or other finely chopped nuts)

Juice of 1 lemon

9 garlic cloves, crushed or minced (use less for less punch)

1/2 cup extra virgin olive oil

1/2 cup grated parmesan cheese

Salt and freshly ground pepper to taste


1. Combine the arugula, parsley, almonds, lemon juice and garlic in the bowl of a food processor fitted with a metal blade. Pulse several times until a paste forms, stopping to scrape down the sides of the bowl.

2. Slowly add the olive oil, with the motor running. Or you can add the olive oil in parts, the pulse the mixture in between.

3. Add the parmesan, salt, pepper (lay off this for less punch) and pulse several times until well mixed. Refrigerate in an air tight container until ready to use.

To preserve the color of this pesto and keep fresher for a week or more, add a Vitamin C tablet to step one.

Arugula Pesto

Tomato and Mozzarella Sandwich with Pesto


Posted by Annie.

This easy sandwich incorporates the homemade pesto found here. (Should you not feel up to making this fabulous version, I suppose you could substitute something from the grocery store that was made weeks ago…)

Although vegetarian, this sandwich passes the carnivore/man test. My roommate is both a male and from Argentina (read: loves meat) and he loves it. It’s perfect for lunch, or as a half sandwich with soup.

What you’ll need:

Baguette, Sliced Tomato, Sliced Fresh Mozzarella, Arugula or Mixed Greens, Pesto, Salt and Pepper to Taste, Olive oil – only if you want to grill the bread before – it’s not necessary

What to do:

Slice a baguette open lengthwise and brush the cut side of the bread with olive oil. Broil or grill until lightly toasted. Spread the inside of the baguette with the pesto, then layer sliced tomatoes, sliced fresh mozzarella, arugula and salt and pepper to taste.

Tomato and Mozzarella Sandwich with Pesto

German Pancake

Posted by Amy

german pancakeThis is incredibly good.

“Tia B’s German Pancake” was a childhood breakfast favorite, and it’s always in high demand in Warrenton.  This makes 4 large slices that could be breakfast with fruit for 4 people.  However, two people can also eat the entire thing (I speak from personal experience.)

German Pancake

Use a large Teflon skillet.  Protect handle with heavy foil.  Preheat oven 425*.

Melt 1/3 stick of butter in skillet on stove top.

In a large bowl blend:

  • 3 eggs
  • 1/3c. flour
  • 1T. sugar
  • 1/4 t. baking powder
  • dash of nutmeg
  • a few dashes of cinnamon (or just cinnamon if you’re nutmeg-less)
  • pinch of salt
  • 1t. vanilla extract
  • 1/2c. milk

Gently stir in blend from bowel with the butter in the skillet–it won’t totally mix up, but that’s ok.  Bake the skillet in the oven for 10 minutes, then reduce heat to 375* and bake 10 minutes more.  If it looks really puffy in the over, don’t freak out.  The puffy deflates once removed.

Slide pankake onto serving platter.  Squeeze lemon juice over and sprinke with powdered sugar.  (You can also serve it with hot berry jam on the side; I usually do just lemon juice and powdered sugar.)


German Pancake