"Recipes from the Chef's Kitchen"

Joanne Weir
Cookbook Author and T.V. Host of the PBS series
"Weir Cooking in the Wine Country"

Ingredients:
(Serves 6)
1)  2 large Naval Oranges
2)  3 Blood Oranges
3)  3 tbs (1 1/2 fl. oz./45 ml) Orange Juice
4)  1 tbs. Balsamic Vinegar
5)  1 tsp. Honey
6)  3 tbs (1 1/2 fl. oz./45 ml) Extra-Virgin Olive Oil
7)  Salt and freshly ground Black Pepper
8)  2 medium ripe Avocados
9)  3/4 cup (4 1/2 oz/135g) green Picholine Olives,
      or other imported Green or Black Olives
10)4 Kumquats, thinly sliced
11)Fresh Chervil as a garnish (optional)

Preparation:
1)  Grate enough zest from one of the naval oranges
      to measure 1 teaspoon.  Set aside in a small bowl.
2)  Using a sharp knife, cut the tops and bottoms off
      the naval and blood oranges to reveal the flesh.
      Cut off the peel so that no white pith remains.
      Cut the oranges crosswise into 1/4-inch (6mm)
      slices.  Set aside.
3)  In the bowl containing the orange zest, whisk
      together the orange juice, balsamic vinegar, honey,
      and the olive oil.  Season to taste with salt and pepper.
4)  When you are ready to assemble and serve the salad,
      cut the avocado in half from top to bottom.  With a
      sharp knife blade, tap the avocado pit so that the
      blade lodges in the pit. Twist the knife slightly to
      remove the pit.  Discard.  With a large spoon, remove
      the flesh of the avocado in 1 piece. Cut each avocado
      half into 8 slices.
5)  Place the various citrus slices on a service plate,
      alternating with slices of avocado.  Drizzle the
      vinaigrette over the oranges and avocado.  Garnish
      with olives, kumquats, and chervil and serve
      immediately.

Ingredients:
(Serves 6)
1)  2 tbs. Extra-Virgin Olive Oil
2)  1/2 lb. (225g) Wild Mushrooms, thinly sliced
3)  1/2 lb. (225g) Cultivated Mushrooms, thinly sliced
4)  1 tbs. chopped fresh Flat-Leaf Parsley
5)  1 tsp. chopped fresh Thyme
6)  1 tsp. chopped fresh Mint
7)  Salt and freshly ground Black Pepper
8)  1 cup (4 oz/120g) coarsely grated Fontina Cheese
9)  1 cup (2 oz./60g) crumbled Gorgonzola Cheese
10)2 Garlic Cloves, peeled
11)12 slices Coarse-Textured Country-Style Bread,
      toasted
12)2 tbs. Lemon Juice
13)Whole leaves of flat-leaf Parsley as a garnish

Preparation:
1)  In a large skillet over medium-high heat, heat the
      olive oil.  Add the mushrooms and cook, stirring
      occasionally, until golden and the liquid has
      evaporated, 7 to 10 minutes.  Add the parsley,
      thyme, and mint, and toss together.  Season well
      with salt and pepper. Remove from the heat. Let
      cool and add the cheese.  Toss together.
2)  Preheat the Broiler.
3)  Rub each side of the toast lightly with garlic.
      Distribute the mushrooms and cheese on top of
      the toast. Place the toasts on a baking sheet in a
      single layer and broil until the cheese melts, about
      1 minute. Transfer to a platter and drizzle with
      lemon juice.  Serve immediately, garnished with
      parsley leaves.

Ingredients:
(Serves 6)
1)  2 Lemons
2)  1/2 cup (4 fl. oz./30 ml) Extra-Virgin Olive Oil
3)  2 Garlic Cloves, crushed
4)  Salt and freshly ground Black Pepper
5)  1 1/2 lbs. (675g) Fresh Swordfish, cut into
      1-inch (2.5cm) chunks
6)  12 Bamboo Skewers
7)  2 Anchovy Fillets, soaked in cold water for
      10 minutes, patted dry and minced.
8)  1/3 cup (2 oz/60g) imported Green Olives, such
      as Picholine, pitted and chopped
9)  1/3 cup (2 oz/60g) imported Black Olives, such
      as Kalamata or Nicoise, chopped
10)1/3 cup (2 oz/60g) Spanish Green Olives with
      Pimiento, chopped
11)1 Garlic Clove, minced
12)1/2 cup (1 oz/30g) chopped fresh Flat-Leaf Parsley
13)1 tbs. White Wine Vinegar
14)6 Lemon Wedges
15)Whole leaves of fresh Flat-Leaf Parsley as a garnish.

Preparation:
1)  With a vegetable peeler, peel the lemons into long
      strips, avoiding the pith.  In a large dish, combine
      the strips of lemon peel, 2 tbs. of the olive oil, the
      crushed garlic, and salt and pepper.  Add the
      swordfish chunks, toss to coat, cover and refrigerate
      for 2 hours.
2)  Juice the lemons and soak the bamboo skewers in
      half of the lemon juice for 1 hour.  Reserve the
      remaining juice.
3)  Heat a charcoal grill.
4)  In a small bowl, combine the anchovies, olives, garlic
      parsley, vinegar, the reserved lemon juice, and the
      remaining 6 tbs. of olive oil.  Season to taste with
      salt and pepper.
5)  Skewer the swordfish. Grill the skewers, turning every
      2 minutes until cooked but still slightly pink inside,
      about 6 to 7 minutes total.
6)  Remove the swordfish skewers from the grill and
      place on a platter. Spoon the relish over the skewers
      and garnish with lemon wedges and parsley.