Gharnu Gourmet

October 4 2012, Thursday dinner WHAT: Heirloom tomatoes  arugula steamed and peeled beet (i used from TJ's ) goat milk brie  (from   TJ's  ) balsamic glaze (I have  TJ's ) salt, pepper olive oil (use good quality OO) HOW: add approx. 1 tea spoon olive oil in arugula, add some salt and pepper and mix well so that oil,  salt and pepper are evenly distributed on all leaves make a bed of arugula on a plate slice tomatoes and beets and add them in a circle over arugula add more arugula in tomato center  drizzle some more olive oil and sprinkle some more salt and pepper to season tomatoes and beets slice brie wheel length wise in half (save other half for later) put on an oven dish or aluminum foil and broil for about 2-3 minutes till the cheese top starts to turn brown and melt. carefully take the cheese out of the oven and slide over the center arugula leaves drizzle balsamic glaze over entire salad and say - "yeah sheel told me it i

October 2 2012, Monday dinner WHAT: 1 1/2 cup Orzo (italian) or kritharáki (greek) (I had Misko brand) approx.. 3.5 cups veg. broth  or water garlic (paste or minced) onion (cut square pieces) mushroom (or any vegetables you have handy) cherry or grape tomatoes (halved) basil (julienned)  balsamic vinegar olive oil parmesan cheese sunflower seeds (or any other nuts or seeds you have handy) Truffel oil (optional) salt, pepper, red crushed pepper oregano HOW: add garlic in olive oil and saute for few minutes until fragrant add onion and saute for few minutes add mushroom, salt, pepper, oregano and crushed red pepper and saute till mushroom are 60% done add orzo and saute in oil until slightly brown add veg. broth and cook until orzo is done al dente - about 10 minutes. You can add little less or more broth/water if needed. add a spoon of balsamic vinegar, cherry tomatoes, basil, sun flower seeds and mix well serve and drizzle some truffle oil o