Today's Zuni Café Cookbook lunch was a salad described in the header notes of the Mixed Lettuces with Mandarins, Hazelnuts and Hazelnut Vinaigrette p 140.
Per Judy, "this salad consists of arugula, blood oranges, slivered fennel and toasted almonds, tossed with sherry vinaigrette perfumed with Cointreau." It's simple, delicious and perfect for citrus season.
And these cute little Sage Grilled Cheese p 115.
I wanted to make little 2-bite sized grilled cheese but when I pulled out the baguette I had in mind, the crumb was full of huge holes that would never have contained the cheese. I had already prepped the sage and black pepper-infused olive oil that's brushed on instead of butter or mayo so I turned to a seeded loaf that was a bit bigger than I had in mind but still worked. I really liked the crunchy-peppery-herby crust on these.
