I used a mandoline for this fresh clean salad. If you don’t have one, take your time and slice your ingredients thin.
½ bulb of Fennel
½ Anjou Pear
Pinch Sea Salt
A few twists of cracked Black Pepper
1 dried Apricot-hand sliced very thin
A few Mint leaves
Slice Pear and arrange on the bottom of your serving plate.
In a small bowl place sliced cucumber and fennel Add salt and pepper.
Add 2 tablespoons dressing and toss. Place mixture over pears. Sprinkle with apricots.
Apple Cider Vinaigrette
On a small bowl add
5 mint leaves
½ teaspoon sugar
1 tablespoon Apple Cider Vinegar
Macerate together with a wooden spoon.
Add remaining vinegar, a pinch of sea salt , a few twists of Black Pepper and a pinch of white pepper.
Squeeze ¼ Meyer Lemon and zest. Mix together.
Younger, and more nutritious than their mature selves, Micro greens come in many different varieties of lettuces and herbs. They may be a bit more expensive but you will like the vibrancy of their taste as well as the simplicity in your preparation.
1 Carton of Micro greens-I like kale, arugula, and the beet greens- pick one
10 heirloom cherry tomatoes-cut in half
Fresh cracked pepper
Wedge of lemon
Zest of lemon
Sprinkle of toasted almond slices
1 tablespoon Olive oil or truffle oil
Toast your almonds and set aside.
In a small bowl, add greens, and tomatoes.
Squeeze lemon ,add zest. Toss with oil, salt and pepper.
Sprinkle with almonds.
This simple recipe is a Sicilian specialty. The distinct flavor will leave a lasting impression. Be sure to serve it to people you like because they will be back for a repeat performance.
1/3 cup olive oil
4 large cloves garlic-minced or ran through the garlic press
1 teaspoon red pepper flakes –or more , its up to you !
5-6 fresh tomatoes-chopped and seeded
2 -3 leaves fresh basil-chopped
1 teaspooon parsley-chopped
6 king crab legs split and cut into pieces
1 basket cherry tomatoes
1 lb spaghetti
In a large pot heat the olive oil.
Take the pot off heat. Add garlic and red pepper flakes and swirl in oil for about 1 minute. The object being , not to burn the garlic.
Replace pot onto flame and add tomatoes, basil and parsley.
Add crab pieces to sauce and cook slowly so crabs release their own juices. At least 30 mintues.
Boil water for pasta , add salt to the water.
Add pasta to sauce, saving some sauce to top with.
Toss and Serve.
You’ll need lots of napkins !!
Whip this classic up in no time. It’s great on a salad of Romaine lettuces or as a dipping sauce for everything from fried mushrooms to crisp fresh veggies. . After you make this you will never use a bottled dressing again. Little effort equals big pay off.
3/4 cup crumbled blue cheese
1 3 oz. package cream cheese
1/2 cup mayonnaise
1/3 cup half and half
1/2 teaspoon worcestershire sauce
1/2 teaspoon black pepper
Reserve 1/3 cup of blue cheese.
Beat together remaining blue cheese and cream cheese until smooth.
Add mayonnaise, half and half, worcestershire and pepper,blend.
Add reserved blue cheese.
Chill and its ready to serve.
Not only is this Super fresh and Healthy its really delicious !!
Note: When you dice the tomatoes ,the peach, and the avocado try to dice them all the same size.
2 Cloves Garlic- 1 chopped- 1 whole
2-3 Roma Tomatoes seeds removed –diced
Zest of half an Orange
Half Yellow peach-peeled and diced
3 leaves Basil -chopped
½ lemon- juiced
In a small bowl
Mix ingredients together and set aside to meld together.
Cut on the diagonal, 4 -6 thick slices of a baguette.
Broil sliced baguette on both sides until golden brown.
Rub one side of hot slices of bread with the whole garlic clove .
Top with tomato mixture
Sprinkle of sea salt fresh cracked black pepper .
8 Baby Heirloom Tomatoes
1 bulb Fennel – Shaved
½ Granny Smith Apple- peeled and julienned
2-3 tablespoons olive oil
¼ Orange plus Zest
Fresh Cracked Black Pepper
In a small pot 2 cups of water. Add tomatoes and cook for 2 minutes.
Prepare a small bowl of water with ice cubes.
Remove tomatoes from boiling water and blanch them in the ice water.
Remove the skins off tomatoes, cut each one in half , and set aside.
In a salad bowl add Fennel, Apple, Olive Oil, salt and pepper. Toss well.
Add juice from ¼ orange, add tomatoes, and toss well.
Grate zest over top and serve.
This summer salad gives you the perfect balance of salty and sweet, creamy and peppery, soft and crunchy. I think this is my favorite
- 1 bunch fresh Rocket or Arugula
- 1 large fresh peach-peeled, halved and seeded
- 1 meduim size heirloom tomato- cut into chunks
- 1 large Burrata (or Buffalo Mozzarella)
- Zest of 1 small Meyer lemon or orange – microplane works best
- sea salt and black pepper
Place Rocket in a large bowl. Tear Peach and Burrata onto greens. Add Tomato. Sprinkle with zest , salt and pepper. Cut Lemon in half and squeeze juice of half onto salad , add a generous drizzle olive oil over top. Toss and serve.