Recipes by Robert Redford: Green Olive Salad; Lamb Chili with Black Beans; Whole Wheat Quick Bread

Robert Redford's Green Olive Salad

One 9-oz. pkg. frozen artichoke hearts (or small can artichoke hearts, drained)
1 cup boiling water
1 head romaine, torn into bite-size pieces
1 cup mung bean spouts (or one 16-oz. can bean sprouts, drained)
1 cup small, whole pimiento-stuffed olives
1/2 cup salad oil
1/4 cup wine vinegar (or 3 tbsps. fresh lemon juice)
4 tsps. chopped fresh dill (or 1 tsp. dill weed)
1 tbsp. chopped fresh parsley
Scant tsp. sugar
1 tsp. Dijon mustard
1 tsp. salt
1/4 tsp. freshly ground black pepper

Plunge artichoke hearts in boiling water; remove pan from heat and let stand for only 2 minutes, drain and chill in large salad bowl. Combine artichoke hearts (or drained canned artichoke hearts), romaine, bean sprouts and olives. In small jar with a tight-fitting lid, combine salad oil, wine vinegar (or lemon juice), dill, parsley, sugar, salt, mustard and pepper. Shake well to combine salad dressing ingredients. Just before serving, pour dressing over salad and toss until well-coated. Serves 6-8.

Thoughts: Robert Redford's salad is terrific with barbecued steak or grilled rainbow trout. If desired, the salad can be made with additional greens, such as escarole or endive.

Robert Redford's Lamb Chili with Black Beans

3 large tomatoes
1/2 cup vegetable oil, divided
6 cloves garlic
1/2 medium red onion, diced
1 1/2 pounds well-trimmed lamb stew meat, cut into 1- to 1 1/2-inch cubes
2 tablespoons chili powder
1 tablespoon ground coriander
4 cups chicken broth
1 (16 ounce) can crushed tomatoes
1 tablespoon catsup
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup canned black beans, drained
Pinch dried mint
Salt and freshly ground pepper
3 tablespoons chopped onion
3 tablespoons chopped green onions
3 tablespoons sour cream
1/2 cup toasted pine nuts*

Blacken the tomatoes in 1/4 cup oil in a very hot cast iron skillet, or coat the tomatoes with oil and place them under the broiler about 4 inches away from the heat, turning them with tongs, until charred all over. (You can also char them without the oil by spearing them on the end of a fork and holding them over an open-flame gas burner.)

Heat the remaining 1/4 cup oil in a large saucepan over high heat until hot. Add the garlic, onion, lamb, chili powder and coriander and cook, stirring, for 5 minutes. Add the blackened tomatoes, broth, crushed tomatoes, catsup, tomato paste and Worcestershire sauce. Turn the heat to medium and cook, stirring occasionally, for 35 minutes. Add the beans, mint, and salt and pepper to taste. Turn the heat to medium-low and cook, stirring often to prevent scorching, for 10 minutes.

Serve the chili in large bowls garnished with the chopped onion, green onions and sour cream. Pass the pine nuts separately.

* To toast pine nuts, spread on baking sheet and bake in a preheated 350 degrees F. oven for 3 to 5 minutes. Check after 3 minutes. They go from browned to burned in a matter of seconds.

Robert Redford's Whole Wheat Quick Bread

1 beaten egg
2 cups buttermilk
3 tbsps. dark molasses or honey
1 1/2 tbsps. melted butter
2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup chopped walnuts
1/2 cup raisins

Combine egg, buttermilk, molasses (or honey) and melted butter in a mixing bowl. Combine all dry ingredients, stir into egg mixture. Stir in nuts and raisins. Divide dough evenly between two well-greased 3 1/2" x 6" x 2" bread pans. Bake in preheated 400 degrees F. oven about 50 minutes (or until bread gives a hollow sound when thumped with two fingers). Cool slightly on wire racks before slicing. Spread with salted butter. Makes two small loaves.