rice cakes

• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, finely chopped
• ¼ cup crumbled bacon
• 1 teaspoon finely chopped fresh thyme
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons olive oil
• 2 cups unsalted cooked rice at room temperature
• 2 large eggs, lightly beaten
• 1 cup fresh gf bread crumbs

Cook, carrot, celery, garlic, thyme, salt, and pepper in 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until carrot is softened, about 8 minutes. Stir together rice, eggs, bread crumbs, bacon, and vegetable mixture in a bowl. Form into 8 (2 1/2- by 1/2-inch) patties, pressing mixture so cakes will hold together (mixture will be loose). Transfer to wax paper as formed. Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Cook remaining 4 cakes in remaining tablespoon oil.

parsley pesto

• 1 bunch parsley
• 2 Tbs minced garlic
• ½ cup slivered almonds
• ¼ cup shredded parmasion
• 1/3 cup olive oil
• Salt and pepper to taste


Place all ingredients in food processor except olive oil and while running slowly drizzle in olive oil.

tomato coulis

• 1 tablespoon olive oil
• 1/4 cup shallots, minced
• 1 teaspoon garlic, minced
• 1 teaspoon kosher salt
• 4 ripe tomatoes peeled, seeded and roughly chopped
• ½ sweet red wine


In a small stainless steel sauce pot, heat the olive oil over a low heat. Place the shallots, garlic, salt and in the hot oil and cook for about 4 to 5 minutes, stirring often to prevent browning. Pour in the wine and let reduce to cook off the alcohol. Add in the peeled and seeded tomatoes and cook over a low heat for about 10 to 12 minutes. Remove from heat and allow mixture to cool for about 10 to 15 minutes. Place the cooled mixture into the blender and puree until smooth.