¾ cup        orzo

1               (15-oz) can black-eyed peas, drained and rinsed

1               large tomato, diced (1 cup)

2 tbsp        chopped flat-leaf parsley

2 tbsp        red-wine vinegar

1 tbsp        exta-virgin olive oil for black-eyed pea mixture

1 tbsp        extra-virgin olive oil for orzo mixture

½              seedless cucumber, halved lengthwise, cored, and diced (1 cup)

½ cup        pitted Kalamata olives, slivered

1/3 cup      thinly sliced red onion

1 tsp          grated lemon zest

2 tbsp        fresh lemon juice

1 tbsp        finely chopped oregano

2 to 3 cups coarsely chopped romaine

½ lb          feta, crumbled (1 cup)

Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.

Toss black-eyed peas, tomato, and parsley with vinegar, 1 tbsp oil, ½ tsp salt, and ¼ tsp pepper. Marinate, stirring occasionally, 15 minutes.

Meanwhile, toss together orzo, 1 tablespoon oil., cucumber, olives, onion, lemon zest and juice, oregano, ½ tsp salt, and ¼ tsp pepper in a large bowl.

Layer black-eyed pea mixture with juices, orzo salad, romaine, and feta on top.

Adapted from Gourmet  August 2008

2 tsp          olive oil

12             garlic cloves, crushed

1               (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes

½ tsp        salt for browning

1 tsp          salt for roasting

¼ tsp        black pepper for browning

¼ tsp        black pepper for roasting

1 cup         red wine

2 cups        chopped carrot

1 ½ cups   chopped onion

½ cup        less-sodium beef broth

1 tbsp        tomato paste

1 tsp          chopped fresh rosemary

1 tsp          chopped fresh thyme

Dash          ground cloves

1               (14 ½-ounce) can diced tomatoes

1               bay leaf

3 cups        cooked medium egg noodles (about 4 cups uncooked noodles)

1.  Preheat oven to 300.

2.  Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant and golden, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium high. Add beef to pan; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, ¼ teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

3.  Cover and bake at 300 for 2 ½ hours or until beef is tender. Discard bay leaf. Serve over noodles.

Adapted from Cooking Light  November 2004

8 oz           fine-quality bittersweet chocolate, chopped

1 ½           sticks unsalted butter, cut into pieces

2 tbsp        instant espresso powder dissolved in 1 tbsp boiling water

1 ½ cups   sugar

2 tsp          vanilla

4                  large eggs

1 cup         all-purpose flour

½ tsp        salt

1 cup         walnuts, chopped

FOR THE CREAM CHEESE FROSTING

8 oz           cream cheese, softened

¾ stick      unsalted butter, softened

1 ½ cups   confectioners’ sugar

1 tsp          vanilla

¾ tsp        cinnamon

FOR THE GLAZE

6 oz           fine-quality bittersweet chocolate

2 tbsp        unsalted butter

½ cup        heavy cream

1 ½ tbsp    instant espresso powder dissolved in 1 tbsp boiling water

Make the brownie layer:

In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter and the espresso mixture, stirring until the mixture is smooth. Remove the bowl from the heat, let the mixture cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after each addition, stir in the flour and the salt, stirring until the mixture is just combined, and stir in the walnuts. Pour the mixture into a buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the brownie layer in the middle of a preheated 350 F. oven for 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan on a rack.

Make the cream cheese frosting:

In a bowl with an electric mixer cream together the cream cheese and the butter until the mixture is light and fluffy, add the confectioners’ sugar, sifted, the vanilla, and the cinnamon, and beat the frosting until it is combined well.

Spread the frosting evenly over the brownie layer and chill the brownies for 1 hour, or until the frosting is firm.

Make the glaze:

In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, the cream, and the espresso mixture, stirring until the glaze is smooth, remove the bowl from the heat, and let the glaze cool to room temperature. The brownies keep, covered and chilled, for 3 days.

Adapted from Gourmet  November 1991

Minimum number of riders: 8 / Maximum number of riders: 12. Meals: 5 breakfast, 6 lunch, 3 dinner.  Support: Sweep rider/Sag Wagon provided.

TOUR DETAILS
Occasionally we supply the following tours for the Reston Community Center

Contact: Zuri Conroy 703-390-6157

Currently scheduled for Reston

Minimum number of riders: 8 / Maximum number of riders: 12. Meals: 1 breakfasts, 2 lunches. Support: Sweep rider/Sag Wagon provided. Local hotel accommodations.

Minimum number of riders: 8 / Maximum number of riders: 12. Meals: 5 breakfast, 6 lunch, 3 dinner.  Support: Sweep rider/Sag Wagon provided.