Curried Chicken Salad
Curried Chicken Salad Sandwich

Each week our proprietor hand selects from the freshest ingredients, including Zoe’s Sustainable Deli Meats, Acme Bread, fine imported cheeses, boldly-flavored condiments, and locally-sourced vegetables to create a featured sandwich special. The specials will be announced online and posted on the chalkboard in the store.

For the week of Monday, April 16thth through Saturday, April 21st, we are featuring a curried chicken salad sandwich with pickled raisins, sliced apple, celery, green onion & baby lettuces on Acme Ciabatta. $9.75

News

Don’t miss this exciting performance by pioneering electric guitarist and improviser, song-writer, and composer for film, dance and theater, Fred Frith, and performance artist and photographer Heike Liss, Wednesday, March 7th at noon at Ratto’s.

Music

Mary, Greg, and Michael
If you love live jazz, wine and good food, come to Ratto’s this Saturday, when vocalist Mary D’Orazi, drummer Greg German, and bass player Dean Muench join house pianist Michael Hauser from 12:30-3:00. They’ll perform some great jazz standards as well as some Brazilian tunes. Hope to see you!

Recipes

Black Rice Salad with Apricots and Almonds


Warning: A non-numeric value encountered in /home/elenadurante/webapps/2014/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2787
Serves 4
Prep time 1 hour, 20 minutes
Cook time 45 minutes
Total time
Warning: A non-numeric value encountered in /home/elenadurante/webapps/2014/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723
2 hours, 5 minutes
Dietary Gluten Free, Vegetarian
Meal type Lunch, Main Dish, Salad, Side Dish
Misc Gourmet, Pre-preparable
Occasion Barbecue, Casual Party, Thanksgiving
By author Chef Eric Lundy
You'll enjoy this delicious salad as a side or main dish year round!

Ingredients

  • 1 cup Black Forbidden Rice
  • good salt, like Bitterman’s Fleur de Sel and black pepper
  • 1/2 small red onion (halved and sliced thin)
  • 1/3 cup orange juice
  • 2 tablespoons champagne or white wine vinegar
  • 1 tablespoon coarse grain mustard
  • 8-10 dried apricots (sliced)
  • 1/3 cup whole raw almonds (toasted and roughly chopped)
  • 1/3 cup dried cranberries or cherries
  • 1/4 cup chopped fresh parsley
  • 1/2 cup crumbled feta cheese
  • lemon olive oil (we love the Ranise brand from Italy)

Directions

Step 1
1. Rinse rice in a sieve under cold running water until water runs clear.
Step 2
2. Bring rice, water (1¾ cups), ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper to a boil in a 2 ½ - to 3-quarts heavy saucepan, uncovered, over medium-high heat.
Step 3
Cover and reduce heat to low, and then cook until rice is tender and most of water has been absorbed, about 35 minutes.
Step 4
3. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and the spread onto a sheet pan to quickly cool down; about 20-30 minutes.
Step 5
4. While rice is cooking; in a large bowl, combine the red onion, orange juice, vinegar, mustard and ½ teaspoon salt. Toss to combine and set aside to let the red onions soften a bit and the dressings flavors to come alive.
Step 6
5. When the rice has cooled, stir it into the bowl with the dressing and toss to combine. Add the apricots, almonds, dried cranberries/cherries and most of the parsley and toss to incorporate. Season with a bit more salt and pepper.
Step 7
Divide among four bowls/plates or on to one large platter. Garnish with the feta cheese and dress with drizzle of lemon olive oil and a few grinds of freshly ground black pepper and a few pinches of salt, if desired.