Rice & Olive Salad

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Rice & Olive Salad 4 servings 1/2 cup dried cranberries 1 cup leftover steamed rice (I used Japanese white medium-grain) 1/2 cup Lindsay Large Pitted Black Ripe Olives, halved 1/3 cup pine nuts 1 large Roma tomato, diced 1 clove garlic, finely chopped 1 teaspoon finely chopped parsley For the vinaigrette: 1 1/2 tablespoons olive […]

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Hamaguri Ushio-jiru (Clear Clam Soup) for Hinamatsuri

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Hamaguri Ushio-jiru (Clear Clam Soup) Makes 4 servings 8 small (or 4 large) clams 4-inch square of kombu 3 1/4 cups cold water 3/4 teapoons salt mitsuba, parsley, or cilantro to garnish lemon zest, finely grated to garnish 1. To prepare the clams: Put the clams in a large bowl and cover them with heavily […]

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