1 bunch each fresh basil and watercress, stems trimmed (approximately 2 cups total)
1 tablespoon olive oil
juice of 1/2 lemon
1 1/2 cups mixed arugula and baby spinach
2 tablespoons O brand olive oil, plus some for drizzling (this lemon-infused olive oil is available at some health-food stores and specialty markets, including Whole Foods; plain olive oil and 2 teaspoons fresh lemon juice may be substituted)
1/3 cup crumbled Stilton cheese
1/4 cup pine nuts, toasted
salt and coarsely ground pepper to taste
Heat grill to high. Toss basil and watercress with olive oil and lemon juice, then bunch them together and lightly grill 5 to 10 seconds on each side or until they just start to char. Toss in a bowl with spinach, arugula, O olive oil, Stilton, and pine nuts. Season with salt and pepper. Chill.
1 teaspoon chopped garlic
1 tablespoon chopped shallots
1 tablespoon assorted chopped fresh herbs such as basil, thyme, rosemary, and oregano
3/8 cup balsamic vinegar
3/4 cup olive oil
6 medium portobello mushrooms
1 bunch fresh basil leaves, stacked, rolled, and sliced crosswise, for garnish
1/3 cup pomegranate seeds, for garnish (optional)
Heat grill to medium-high. Combine garlic, shallots, herbs, vinegar, and olive oil. Marinate portobellos for about 3 minutes. Remove (reserving vinaigrette) and grill about 2 minutes on each side. Dip in vinaigrette briefly when ready to serve.
4 tablespoons dried lavender, crushed (available at health-food stores and import markets)
2 tablespoons coarsely ground pepper
6 semi-boneless quail
salt to taste
Preheat oven to 350 degrees. Mix lavender and pepper and rub on quail, then season with salt. Sear quail until golden brown on all sides and then roast for about 14 minutes or until cooked through. Allow birds to rest about 2 minutes and then cut in half lengthwise. To serve, slice portobellos about 3/4 inch thick and arrange on plates. Sprinkle greens on plates and top with 2 quail halves each. Drizzle with O olive oil and garnish with basil and pomegranate seeds. Serves 6.
From State Fare, Texas Monthly 1998-06-01