Episode 2: SO FRESH & SO GREEN!

GRAPEFRUIT SUNRISE COCKTAIL

Ingredients

• 1/2 small pink grapefruit

• 4 oz chilled sparkling wine or grapefruit flavored carbonated water

• 1 rosemary sprig

• 1/2 grapefruit wheel, for garnish

• Simple syrup (if desired)

Instructions

1. Squeeze 2 oz juice from grapefruit and add to a rocks glass filled with ice. Slowly pour in sparkling wine. Using rosemary sprig, stir until mixed, and leave sprig in the glass. Garnish with a grapefruit wheel.

TARTINE 3-WAYS ON CIABATTA

RICOTTA AND PEA TARTINE

Ingredients

• 1/2 cup shelled English peas, blanched

• 1 teaspoon whole-grain mustard

• 1/4 teaspoon Dijon mustard

• 1/2 teaspoon extra-virgin olive oil  

• 1/2 teaspoon fresh lemon juice, plus grated lemon zest for serving

• Kosher salt and freshly ground pepper

• 2 slices whole-grain bread

• 2 tablespoons fresh ricotta

• Thinly sliced radishes, for serving

• Flaky sea salt (such as Maldon), for serving

Instructions

1. Combine peas, mustards, oil, and lemon juice in a bowl. Smash it all together with a fork. Season with kosher salt and pepper. Lightly toast bread. Spread each with ricotta. Divide pea mixture evenly between toasts. Serve with radishes, flaky salt, lemon zest, and more pepper.

AVOCADO AND TOMATO TARTINE

Ingredients

• 1 large tomato, chopped

• 1 large avocado, smashed

• Balsamic vinegar

• Salt and pepper

• Basil leaves

Instructions

1. Top your ciabatta with sliced tomato & avocado, add a light drizzle of high-quality thick balsamic vinegar or designated balsamic glaze, and some torn fresh basil leaves.

BRIE AND BLACKBERRY TARTINE

Ingredients

• 2 cups fresh blackberries

• 1/4 cup white sugar

• 1 teaspoon lemon juice

• 1 pinch salt

• Brie cheese, cut into pieces

• Ciabatta bread, sliced

Instructions

1. Preheat BBQ to 350°F, being sure to leave one side/burner off.

2. Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.

3. Top your ciabatta slices with Brie pieces.  Place bread in the BBQ over the burner/side has been left off.  Toast bread until crispy and warm with cheese slightly melted.

4. Put the saucepan over medium-high heat to bring to a boil. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and set aside.

5. Remove bread from BBQ and place on a serving platter.  Top with blackberry compote.  Enjoy!

BEET & GOAT CHEESE SALAD W/ HOMEMADE SHALLOT DRESSING

Ingredients

• 1/4 cup pecans, shelled

• 4 to 5 medium-large beet, pre-cooked

• 2 tablespoons minced shallots

• 2 teaspoon minced garlic

• 3 tablespoons olive oil, plus more to taste

• 2 tablespoons rich, sweet vinegar like Barolo, balsamic or sherry

• Salt and ground black pepper

• 2 cups baby spinach

• 1/4 cup fresh goat cheese

• 1/2 teaspoon coarsely ground black pepper

• 1/4 teaspoon salt, more to taste

Instructions

1. Fire up the BBQ to 350-degree with a cast iron pan inside.  Place pecans in the cast iron pan and let toast, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.

2. In a mason jar, combine shallots, garlic, oil, vinegar, and a lavish sprinkling of salt and pepper. Shake the set-aside.

3. Place spinach in a large bowl.  Cut beets into quarters pole to pole, then neatly slice. Add to the bowl with baby spinach.

4. Sprinkle goat cheese and pecans on top of beets & baby spinach.  Dress, toss and serve the salad.

PARSLEY PESTO

Ingredients

• 2 cups packed, stemmed Italian parsley

• 2 cloves garlic

• Coarse salt

• 1/4 cup pine nuts

• 1/2 cup freshly grated Parmesan cheese, or to taste

• 2/3 cup olive oil

• Salt and pepper

Instructions

1. In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary.