Grilled Corn

Roasted Pepper & Tomato Salad

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Roasted Pepper & Tomato Salad

Author Jodie Lindsay Popma, chef and owner, Smart Food Made Simple

Ingredients

  • 3 sweet peppers
  • 5 ripe tomatoes
  • 1/2 tsp chili flakes (Picaflor is great)
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 lemon, grated rind and juice
  • olive oil - drizzle
  • chopped parsley - for garnish

Instructions

  • Preheat oven to 420 degrees. Place peppers on a baking sheet and roast. Turn every few minutes, for about 10 minutes, until the skins blacken. Add tomatoes to the baking sheet and roast for another 5 minutes.
  • Remove from oven, place peppers in a brown paper bag, and set aside to cool. Allow tomatoes to cool, until they can be handled.
  • Remove the skins from the peppers, carefully, then remove the seeds. Chop peppers and tomatoes, then place in a mixing bowl.
  • Add chili flakes, onion, garlic and lemon. Sprinkle parsley on top with a bit of salt.
  • Serve at room temperature.

Cauliflower Grits

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Cauliflower Grits

Author Kelly Whitaker, chef and owner, Basta

Ingredients

  • 1 head of cauliflower, finely grated
  • 3 tbsp butter
  • 1 shallot, finely diced
  • 1 cup Fruition Farms Cacio Pecora, finely grated
  • salt and pepper, to taste

Instructions

  • Heat a medium saute pan and melt two tablespoons of butter. Add the shallot and cook until soft.
  • Add the grated cauliflower and cook for three minutes. Cauliflower should remain a little firm.
  • Take the pan off the heat. Add remaining butter, salt and cheese. Stir until melted all the way through.
  • Plate and shave cheese and cracked pepper on top.

Watermelon Agua Fresca

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Watermelon Agua Fresca

Author Franklin Escobar, chef and owner, Familia Pupusas

Ingredients

  • 20 oz watermelon
  • 2 1/2 cups water
  • 1/2 tbsp honey

Instructions

  • Cut the watermelon into small pieces.
  • Place the watermelon, water and honey into a blender. Blend until smooth.

Frasca’s Tomato Risotto

 

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Frasca's Tomato Risotto

Author Chef Ian Wortham, Frasca Food & Wine, 2016

Ingredients

  • 1 cup Vialone Nano rice
  • 1 ea medium onion minced
  • 1 cup white wine plus 1 tablespoon
  • 1/3 cup fennel fronds minced
  • 1 ea medium heirloom tomato milled
  • 15 ea cherry tomatoes halved
  • 1 tbsp tomato vinegar
  • Parmigiano-Reggiano grated
  • 8.5 -12.5 cups blonde chicken stock recipe included

Instructions

  • Sweat out the minced onion in olive oil until soft and translucent, set aside. Dry toast the rice in a medium saucepan until a nutty aroma occurs. Add the onion and white wine to the toasted rice; cook out the wine while stirring the rice. Begin to add broth to the rice while diligently stirring over medium heat, adding more broth as the rice absorbs it. Add a little salt during the cooking process, but not much to account for liquid reduction. After about 15 minutes or so the rice will be ready to ‘rest’. Make sure you don’t have much liquid in the pot at this time. The rice should look somewhat tacky. The grains will have some bite, and if you prefer you can cook it longer. Let the rice rest for about 6 minutes; after the rest add the milled tomatoes and stir in.
  • Put the rice back on the heat, add the olive oil and stir to emulsify and create a creamy texture and appearance. It may need a little chicken broth to achieve this. Finish the dish with the tomato vinegar, halved cherry tomatoes, fennel, and salt to taste. Serve on warmed plates with a light grating of Parmigiano-Reggiano.
  • Blonde Chicken Stock
    1 whole chicken
    1 yellow onion
    1 stalk celery
    1 carrot 
    5 liters water (for stock)
    6 liters water (for blanching)
    Break down the chicken and reserve the breasts for another meal. Place the legs, wings, and bones in a pot of sufficient size and cover with cold water. Put on high heat and let the water come to a boil. When it has boiled drain off the water and discard. Save the blanched bones to start the broth. Put the bones in a clean pot and cover with water. Place on medium/high heat and allow the water to come to a simmer. While the chicken bones are coming up to a simmer peel and rough chop the onion, carrot and celery. These go into the pot after about 2 hours of simmering. Simmer for another 2 hours after the vegetables are added. Strain and cool.

Herb Marinated Steak with Salad

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Herb Marinated Steak with Salad

Start with the recipe the day before you plan to serve the meal. Read the full recipe once before starting to cook, then read each step as you go.
Author Paula Thomas

Ingredients

Marinated Beef

  • 2 (6 oz) beef steaks
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp carrot greens, chopped
  • 1/2 tbsp rosemary, chopped
  • 1 tbsp thyme, chopped
  • 4 tbsp garlic scapes, minced
  • 1/4 tsp salt

Pickled Cherries

  • 1 cup cherries, pitted
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground clove
  • 1/2 cup sugar
  • 1/4 cup apple cider vinegar
  • 1/2 cup water

Marinated Tomatoes

  • 2 heirloom tomatoes, cut into thin wedges
  • 6 cherry tomatoes, halved
  • 1 tbsp chives, minced
  • 2 tsp lemon juice
  • 1 tsp cherry pickling liquid
  • 1 tbsp olive oil

Salad

  • 1 head romaine lettuce, torn into 6 leaves
  • 1 radish, thinly sliced
  • 1 tbsp roasted sunflower seeds
  • 1/4 cup sheep's milk ricotta cheese

Instructions

One Day in Advance

  • Combine steak with all marinade ingredients and let marinate for at least 6 hours, or up to 24 hours.
  • Put cherries in a bowl. Add pickling ingredients to a small pot, whisk, and bring them to a boil. Let cool slightly and pour over the cherries. Refrigerate overnight.

Day of Serving

  • In a large bowl, combine tomatoes with all marinade ingredients. Set aside.
  • Toss cherries, radishes, and lettuce in a large bowl. Set aside. Leave off sunflower seeds and ricotta for plating later.
  • Prepare grill (or grill pan) by getting it as hot as you can. Liberally coat each steak with salt and a touch of pepper. Grill to your preferred temperature. After you remove the steak from the heat, let it rest for 3-5 minutes before slicing.
  • Finally, plate the dish. Place ricotta on the bottom of the plate. Place lettuce, radish, and cherries on top of cheese. Top the salad with marinated tomatoes and sunflower seeds. Lay steak down around the salad.

Rigatoni Ratatouille Chevre

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Rigatoni Ratatouille Chevre

Enjoy the peak of summer harvest with this all encompassing Ratatouille dish. Featuring eggplant, tomatoes, peppers and squash fresh from the market over Papardelle's Pasta. Our Haystack Goat Cheese chevre tops it all off with a touch of basil. 
Author Chef Paul Reilly, Beast & Bottle and Coperta

Ingredients

Green Tomato Pickle

  • 1 green tomato
  • 3 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 tbsp water
  • pinch of salt

Ratatouille

  • 1 eggplant
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 1 yellow squash, cut into 1/4 inch rounds
  • salt
  • 1 bell pepper, diced
  • 2 garlic cloves, minced
  • 1 large tomato
  • 1/2 cup pickled green tomato
  • 1/2 cup basil leaves, torn
  • 1 lb rigatoni pasta
  • 4 oz chevre

Instructions

Green Tomato Pickle (day before)

  • Mix vinegar, sugar, salt, and water in a small bowl.
  • Dice tomato into small chunks and add to pickling liquid. Let pickle overnight.

Ratatouille (day you'll serve it)

  • Heat oven to 450 degrees.
  • Cut eggplant into 1/2 inch cubes. Place in large bowl, cover with cold water and add lemon juice. Let sit for 10 minutes.
  • In a mixing bowl, toss squash with a splash of oil and salt. Roast for 5 minutes. Remove from the oven and let cool.
  • Drain the eggplant and pat dry with paper towels.
  • In an extra large saute pan, add 2 TBSP of olive oil and when very hot, brown the eggplant in batches being careful not to crowd the pan. Use a slotted spoon to transfer the eggplant to a plate lined with paper towels. Discard the oil.
  • Add the remaining oil to the pan, and when very hot add the bell pepper. Saute for 10 minutes or until tender. Then add garlic and cook for 2 minutes.
  • Add reserved eggplant and squash, lower heat and simmer for 5 minutes.
  • Cut tomato in half and grate it with a box grater into a bowl. Discard the skins.
  • Pour grated tomatoes into vegetable stew, and simmer for 5 minutes or until starting to thicken.
  • Then add in green tomato pickles and turn off heat.

Pappardelle

  • Boil pappardelle. When cooked through, drain pasta, reserving 1/4 cup pasta water.
  • Toss pasta with ratatouille and reserved water, and let simmer one minute. Add in torn basil.
  • Serve immediately topped with chevre and a couple cracks of black pepper.

Lamb Burger with Squash Salad

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Lamb Burger with Squash Salad

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Author Chef Paul C Reilly of Coperta and beast + bottle

Ingredients

Lamb Burger

  • 8 oz ground lamb
  • 1/4 tsp ground ancho chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp ground anise seed
  • 1/4 tsp ground caraway seed
  • 1 pinch black pepper and ground paprika
  • 1/2 tsp salt
  • 1 ea Persian cucumber, sliced thin
  • 1 ea red onion, sliced thin
  • 2 oz goats milk feta

Squash Salad

  • 1.5 lbs mixed summer squash, trimmed and shaved into long thin ribbons with a peeler
  • 1 ea garlic clove smashed
  • 6 ea thyme sprigs
  • 1 ea lemon, zested with mandolin and juiced
  • 3 tbsp olive oil
  • 1 tbsp basil, roughly shredded
  • 2 oz walnuts

Instructions

Burger Preparation:

  • Preheat grill for medium heat.
  • Place the lamb in a large bowl and mix in spices. form into two 4 oz patties.
  • Brush grill with oil.
  • Grill to preferred temperature. Let rest for 30 minutes.
  • Toast buns inside. Top burger with cucumber slices, red onion, and feta.

Salad Preparation:

  • Pick leaves of thyme sprigs and add to oil, together with the lemon zest, and garlic in a small saucepan.
  • Warm on a very gentle heat. Leave to infuse for 6 minutes.
  • Take off heat and leave to cool in a large bowl.
  • Discard the garlic.
  • Put the squash, walnuts, and lemon juice in the oil with 1/3 teaspoon salt and a good amount of coarse ground black pepper. Then, massage for a minute or so. Stir in basil and serve at once.

Grilled Corn

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Grilled Corn

Author Executive Chef Matyas Urban, Lena

Ingredients

  • 6 ears corn

Dehydrated Black Salsa

  • 4 tomatoes, sliced thick
  • 4 garlic cloves
  • 1/2 yellow onion, sliced thick
  • 1 jalapeño pepper
  • 1/2 habanero pepper
  • 1/2 bunch cilantro
  • 2 limes
  • 1 tbsp agave
  • 1 tbsp sherry vinegar

Chipotle Aioli

  • 2 egg yolks
  • 2 cups oil
  • 1/4 cup water
  • 1/4 cup lime juice
  • 2 tsp chipotle powder (or pureed canned chipotles in Adobo)
  • 1 tsp salt

Cheese Mix

  • 1 cup cotija cheese, finely grated
  • 1 tbsp cilantro, chopped
  • 2 tsp lime zest
  • 1 tsp dried chipotle powder

Instructions

Dehydrated Black Salsa

  • Roast all the salsa ingredients in an oven at 500 degrees, except for the cilantro, limes, agave, and vinegar.
  • Remove the vegetables from the oven once everything has become blackened (only a little color still showing).
  • Place the roasted vegetables in a blender with the cilantro, lime juice, agave, and vinegar and blend until smooth.
  • Spread a thin layer of the puree on a Silpat- or parchment paper-lined sheet tray and dry in a warm oven overnight – preferably with just the pilot light on.

Chipotle Aioli

  • Place all of the aioli ingredients in a food processor except the oil.
  • With the motor running, slowly drizzle in the oil until it is emulsified.
  • Season to preferred taste, then set aside.

Cheese Mix

  • Mix all ingredients, then set aside.

Serve

  • Grill the corn until charred and cooked through.
  • Drizzle grilled corn with aioli and coat with the cheese mixture.
  • Finish by topping the corn with broken pieces of the dried salsa.