Richard's Signature Salad-Nicoise Use the following steps to make the salad: 1. Cooks the potatoes and make the herb dressing 2. Prepare and assemble the salad Ingredients 2 lb potatoes salt and pepper 3/4 lb green beans 6 eggs 1 lb medium tomatoes 10 anchovy fillets 2 6 1/2 oz cans solid light tuna 3/4 cup black olives For the dressing 3 garlic cloves 7-10 sprigs of fresh thyme 1 bunch of fresh chervil 1/2 cup of red wine vinegar 2 tsp Dijon-style mustard 1 1/2 cups of olive oil Preparation Peel and boil potatoes Make dressing Peel and finely chop garlic cloves, strip thyme and chervil leaves from the stems, finely chop the chervil leaves. In a bowl, whisk the wine vinegar with the mustard, chopped garlic, salt and pepper, slowly whisk in the olive oil Drain the potatoes, rinse with warm water, drain again, cut potatoes into chunks and put them in a large bowl Briskly whisk the herb vinaigrette. Spoon 5-6 tbsp over the potatoes, stir thoroughly and let cool Top, tail and cook the beans for 5-7 minutes, drain, rinse with cold water, drain again. Put the beans in a bowl and whisk the rest of the dressing and add 3-4 tbsp to the beans tossing so they are coated with the dressing Hard boil eggs, peel and cut lengthwise into quarters Peel and cut tomatoes into 4 wedges each Flake the tuna with a fork, whisk the dressing and add 5-6 tbsp to the tuna Arrange potatoes in a large, shallow serving bowl Put the green beans in the center, then spoon the tuna on top Alternate a few egg and tomato wedges on the tuna and the remaining wedges around the edge of the bowl. Briskly whisk the remaining dressing and spoon it over the salad Arranges the olives and crosses of 2 anchovy fillets inside the egg and tomato border. Serve

Richard's Signature Salad-Greek Use the following steps to make the salad: 1. Make the Herb Vinaigrette dressing 2. Prepare the vegetables 3. Cube the cheese and assemble the salad Ingredients 2 lb medium tomatoes 2 medium cucumbers 2 green bell peppers 1 medium red onion 6 oz of feta cheese 3/4 cup Kalamata or other Greek olives for the dressing 3-5 sprigs of fresh mint 3-5 sprigs of fresh oregano 7-10 sprigs of parsley 3 tbsp red wine vinegar salt and pepper 1/2 cup extra virgin olive oil Preparation Dressing Strip mint and oregano leaves and coarsely chop, whisk together red wine vinegar, salt and pepper. Gradually whisk in the oil. Add the chopped herbs, then whisk the dressing again and taste for seasoning. Salad Core and cut tomatoes into 8 wedges Peel and scoop seeds out of cucumber,cut in half lengthwise and , cut strips into 1/2 inch pieces Remove bell pepper core, halve the peppers, scrape out the seeds, cut into strips to dice Peel and cut onion crosswise into thin rings Cut the Feta cheese into 1/2 inch strips, cut strips crosswise into cubes Put the tomatoes, cucumbers, bell peppers, and onion rings in a large bowl. Briskly whisk the herb vinaigrette dressing and pour it over the top of the salad, toss the vegetables thoroughly in the dressing, add olives and feta and gently toss again. Allow flavors to mellow for about 30 minutes before serving.

Richard's Signature Soup-Vichyssoise Ingredients 2 leeks chopped 1 onion chopped 2 tablespoons unsalted butter 3/4 cup thinly sliced potatoes 2 1/3 cups chicken stock salt to taste ground black pepper to taste 1 1/8 cups heavy whipping cream Directions 1. Gently sweat the chopped leeks and and onion in butter until soft, about 8 minutes. Do not let them brown. 2. Add potatoes and stock to the saucepan. Salt and peer to taste; do not overdo them. Bring to boil and simmer very gently for 30 minutes. 3. Puree in a blender or food processor until very smooth. Cool. Gently stir in cream before serving.

In August, several dear friends, mother's of kids that were lost to suicide, joined me for lunch at our home in Lincoln, CA. My husband, Richard, made the lunch consisting of his 2 signature salads (Nicoise and Greek) and 1 signature soup (Vichyssoise). Sharing his talented gift of making terrific food and being with our friends made for a lovely Saturday afternoon. The next 3 posts will provide the recipes for Richard's signature dishes. Below is a poem that I have written to honor those grieving the memory of lost loved ones like Will. I know moms Moms that have lost children to suicide. Moms that know that pain day in day out, gut wrenching, one foot in front of the other. Marking time or not. They have found their children shot, hanging in their rooms. They have been told by police that their sons and daughters have died at the tracks by train, the bridge, and asphyxiation. They have endured the greatest loss a mom can and will ever endure. What could I have done, it is my fault, if only… Still, there are those that depend on us, that need us, the ones left behind, we need to be here for them, too! They are living on earth not at peace and no longer in pain as some may say. Alas the pain is right here in the guts and hearts of the survivors. Trying to put on that public face of “don’t worry, I’m (we’re ok)”. We’re survivors- sad & empty dads, broken hearted & crushed moms, sisters and brothers wanting them back here, now just like it was- the perfect world, all on top of our game gone now forever. I know those moms, I love those moms I am one of those moms. J Dixon-Dickens 8/8/2011