An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Pedro Garcia.
Strawberry Salad
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A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
Beet Labneh:
·Pre heat oven to 400°F.
·Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet.
·A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off.
·Let cool for 10 minutes. Then slide the skin of the beets off.
·Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste.
Beet & Carrot Top Gremolata:
·Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky”
Notes:
·Use orange zest instead of lemon in the gremolata.
·Use the gremolata over fish, pasta, or to top a salad.
·Extra carrots can be blended and made into a soup
Roast the Carrots
Preheat oven to 400°F.
Place unpeeled carrots on foil or parchment lined baking sheet.
Drizzle EVOO over carrots and season with salt and pepper.
Roast until a paring knife slides easily through the thickest part of the carrots.
Beet Labneh
Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet.
A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off.
Let cool for 10 minutes. Then slide the skin of the beets off.
Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste.
Beet & Carrot Top Gremolata
Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky”
Recipe Notes
Use orange zest instead of lemon in the gremolata.
Use the gremolata over fish, pasta, or to top a salad.
Extra carrots can be blended and made into a soup
Place the hulled and sliced strawberries in a bowl and add the sugar.
Mix until combined and let the strawberries sit at room temperature for 30 minutes.
MARINATED TOMATOES
Combine the cherry tomatoes, extra virgin olive oil, balsamic vinegar, fresh basil, and minced garlic in a bowl and season to taste with salt and pepper.
Mix until combined and let the tomatoes sit at room temperature for 10-15 minutes.
WHIPPED RICOTTA
Add the ricotta, olive oil, honey, and salt to a food processor.
Blend until completely smooth and creamy, 1 to 2 minutes.
Spread or pipe the ricotta on a piece of toasted sourdough bread and add your toppings.
Prepare the pasta according to the package directions, in a pot of salted boiling water, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook 30 seconds to 1 minute, until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.
Add the spaghetti and toss to combine. Add ½ cup pasta water, lemon juice, lemon zest, and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.
Combine carrot tops, basil leaves, arugula, garlic, lemon juice, and almonds in a food processor fitted with a steel blade. Pulse until finely chopped.
Add red pepper flakes, season with kosher salt and black pepper. Pulse to incorporate.
While food processor is running, slowly add olive oil in a streaky stream.
Transfer to bowl and stir in parmesan and lemon zest.
Recipe Notes
Use pesto on pasta, sauteed vegetables, or in scrambled eggs!
Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.
Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month.
