Dear Loyal Ratto’s Customers,
As of tomorrow, Ratto’s will be closed for the duration of the virus crisis. We hope that you all stay safe and healthy. May your shelter-in-place be filled with good books, quiet time at home with family, long walks with your dogs, and sunny afternoons in the garden. We can’t wait to reopen our doors to feed our community. Until then, stay safe and healthy.
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, February 10th through Saturday, February 15th, we are featuring rosemary-scented Italian ham with black olive & fig tapenade, chèvre & cream cheese spread with fresh thyme, sweet onion jam & arugula on Acme baguette. $10.50
Soup of the Day
Hearty lentil with mixed vegetables and sausage.
All of us here at Ratto’s would like to wish all of our customers a happy Thanksgiving. We hope that like us, you will take the time to enjoy good food, family & friends over the holiday weekend.
Ratto’s will be closed through the holiday weekend, and will re-open on Monday, December 2nd.
We appreciate your support, and hope that you will continue to enjoy our sandwiches & deli items.
The holidays are upon us, and our shelves are brimming with a wonderful selection of holiday items and gourmet groceries. Check out our amazing selection of chocolates and confections, as well as our curated selection of wines, olive oils and pantry items. And don’t forget to pick up a panettone!
No music this Saturday.
Black Rice Salad with Apricots and Almonds
|Prep time||1 hour, 20 minutes|
|Cook time||45 minutes|
|Total time||2 hours, 5 minutes|
|Dietary||Gluten Free, Vegetarian|
|Meal type||Lunch, Main Dish, Salad, Side Dish|
|Occasion||Barbecue, Casual Party, Thanksgiving|
|By author||Chef Eric Lundy|
- 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)
|1. Rinse rice in a sieve under cold running water until water runs clear.|
|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.|
|Cover and reduce heat to low, and then cook until rice is tender and most of water has been absorbed, about 35 minutes.|
|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.|
|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.|
|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.|
|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. |