In food processor combine parsley and chives until minced finely. Add oil, vinegar, mustard, salt and pepper. Slice cold potatoes into the vinaigrette. Toss
gently.
#1 Marinade
#2 Marinade
#3 Marinade
Mix sugar, mustard, salt, vinegar and onion in food processor. Add oil slowly through tube. Add poppy seeds. Serve over:
Red cabbage shredded with green grapes, salted peanuts, and avacado.
Place dried porcini in a bowl, add hot water to cover and let soak until softened (about an hour). Remove porcini, squeezing out excess water and chop finely. Line a small sieve with cheesecloth, place over bowl, and pour soaking liquid through it. Set the mushrooms and liquid aside. In a large sauté pan, melt butter with oil. Add onion, carrot and celery and sauté until lightly colored, about 15 minutes. Add meat and cook, stirring often until browned – about 10 minutes. Add wine and cook until evaporated, 8-10 minutes. Stir in tomato paste, then add salt, pepper, nutmeg, broth and porcini and strained soaking liquid. Bring to boil, cover partially, reduce heat to low and simmer gently, stirring from time to time, until flavors are blended – about 2 hours. Add cream pouring slowly until sauce has a pleasant richness. Toss with cooked pasta, pass cheese for topping.
Season rabbit on all sides with salt and pepper, then lightly dust with flour, shaking to remove excess. In large pot heat oil, add rabbit, and brown on all sides. Transfer to plate. In fat remaining, add onions, celery and carrots, cooking until soft (3 minutes). Add garlic, salt, peppers and cook for 1 minute. Add red wine and veal stock and cook deglazing the pan. Add mushrooms, parsley, basil and rabbit. Bring to boil, then reduce heat and simmer, covered, until meat is cooked through and falls from the bones. About 2 hours. Remove pan from heat. Remove thyme springs and bay leaves. Remove rabbit. Cool and remove meat from bones, shred meat, and return to simmer in pot about 10-15 minutes. Add butter and stir until incorporated.
Cook pasta separately, drain and toss with olive oil. In a bowl of processor, puree the pesto, spinach and lemon juice. Add mayo and continue to puree. Add pesto mixture to cooled pasta, and then add cheese, peas, nuts, salt and pepper
Sauté sausage in olive oil. Remove sausage. Mix ground chuck, bread crumbs, egg, basil and cheese. Form meatballs. Brown in olive oil. Remove to platter. Add tomato puree and paste to drippings. Add basil. Put meat back into pot and simmer for 3 hours.
Sauté the onions and garlic in the olive oil. When properly sautéed, add the sweet basil and sauté with the garlic and onions for approximately 30 seconds.
Add the sun dried tomato and sauté mixture for approximately another 30 seconds.
Add the can of tomato paste and sauté for another 30 seconds.
Make sure that your burner is on low so as not to burn the mixture, especially when originally sautéing the garlic and onion.
Add one of the cans of tomato sauce and puree and mix with the paste until a uniform consistency. Add second can of tomato sauce, the sautéed meatballs, sautéed sausage and simmer for approximately 90 minutes.
Serve over favorite pasta.
Sauté garlic in oil for 3 minutes. Add tomatoes and basil. Simmer on low for 20 minutes.
Simmer until very thick.