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

Tassajara Nut Loaf

A friend from church, Judy D., prepared a delicious vegetarian Tassajara Nut Loaf for our family. That evening, extended family and friends joined the 3 of us for dinner. We enjoyed the meal and shared memories of our time with Will, great times, happy times. He was and will always be "The Freshman" wonderful water polo team mate and beloved son, brother and friend to all of us.

Cheese and Nut Loaf (Sage)

(Deborah Madison, The Green's Cookbook)

1-1/2 cups walnuts
1/2 cup cashews
1-1/2 cups cooked brown rice
2 Tablespoons unsalted butter
1 medium yellow onion, chopped fine
1/2 cup mushrooms, chopped fine
1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes, then drained and chopped
2 Tablespoons chopped fresh Italian flat-leaf parsley
2 teaspoons fresh chopped thyme or 1/2 teaspoon dried
1 Tablespoon fresh marjoram, or 1 teaspoon dried (I was out of this and it tasted great without it)
1 teaspoon fresh chopped sage, or 1/2 teaspoon dried sage
2 large cloves of garlic, minced very fine
4 large eggs, beaten
9-12 ounces of grated cheese -- Use odds and ends of different cheese that go together. I used cheddar and jack cheese, but swiss or fontina are good too
1 cup (8 oz) cottage cheese
1 teaspoon salt
freshly ground black pepper

Preheat oven to 375° F. Butter a loaf pan and line the bottom of the pan with parchment paper, then butter it again.

Toast walnuts and cashews on a baking sheet (or you could use a hot, dry skillet set on medium and stir constantly) until lightly browned, about 10 minutes. Let cool. Chop fine with knife, (I used the food processor).

Melt butter in a sauté pan over medium heat. Add the onion and cook until translucent. Add mushrooms and cook until they're browned and any liquid from the mushrooms has reduced by half. Stir in the cooked rice, the nuts, chopped herbs, eggs, cheese, cottage cheese, minced garlic, salt, and pepper.

Spoon the mixture into the prepared pan. Smooth it down until it's level. Bake until golden brown and firm to the touch, about 1 hour. It should be firm when you shake the pan. Let cool in pan 10 minutes, then run a knife around the edge of the loaf and invert onto a serving plate. Serve with Herb Bechamel sauce or a mushroom sauce.

Herb Bechamel Sauce

2-1/2 cups milk (I used 1%)
1 Tablespoon finely chopped onion
1 bay leaf
pinch ground pepper
4 branches fresh thyme or a pinch of dried thyme
2 Tablespoons finely chopped parsely
2 Tablespoons butter
2 Tablespoons flour
1/2 cup heavy cream (optional)

Combine the milk, onion and herbs in a saucepan and slowly bring to a boil, then turn the heat down to lowest point and cook for about 20 minutes. Turn off the heat and let it set until you need it. Then strain it--or not, if you prefer. There should be about 2 cups.

Melt the butter and stir in the flour and cook over medium low heat about 1 minute. Whisk in the warm milk all at once and stir in cream, if you're using it. Season with salt and cook over lowest heat for about 20 minutes, stirring often.