Elena Durante

Portobello Mushroom
Portobello Mushroom

For the week of Monday, April 24th, through Saturday, April 29th, Ratto’s will feature a grilled portobello mushroom sandwich with thyme-scented chevre cream spread, sliced provolone, grilled onion, roasted red bell pepper sauce and Spinach on an Acme ciabatta roll for $8.99

Each week, we select 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 mouth-watering sandwich special. The sandwiches will be announced online, and posted on the chalkboard in the store.

Spanish Chorizo, Manchego & Roasted Peppers
Spanish Chorizo, Manchego & Roasted Peppers

For the week of Monday, April 17 through Saturday, April 22, Ratto’s will feature a special sandwich consisting of Spanish-style chorizo, aged Manchego cheese and fire-roasted red peppers with garlic-dijon mayo & arugula on Acme’s ciabatta roll. $9.25

Each week, we select 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 mouth-watering sandwich special. The sandwiches will be announced online, and posted on the chalkboard in the store.

We will be open for President’s Day until 3:00 PM, serving sandwiches and steaming bowls of cannellini bean soup with prosciutto. Hope to see you!Ratto's Sandwiches

Black Rice Salad with Apricots and Almonds

Serves 4
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
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.