Lite-Side-of-Mothers-Day

Asparagus weekly market outlook

5/21/20 Miami Asparagus: Obregon, Mexico has less production this week due to heat in the fields which has caused a large amount of spreading/seeding. The weather outlook is showing higher temperatures for the next 7-10 days. Both regions in Peru have increased production this week. This will continue through the 2nd week in June when […]

Nutty Wild Rice and Shredded Brussels Sprout Stuffed Mini Pumpkins

INGREDIENTS 1 1/4 cups uncooked wild rice2 1/2 cups water6-8 mini pumpkins2 tbsps. olive oil3/4 lbs. brussels sprouts halved and then shredded, about 2 cups2 tbsps. fresh thyme chopped1 cup raw pecans chopped1/4 cup apple cider1 cup dried cranberriessalt + pepper to taste1 cup Manchego cheese shredded (optional) INSTRUCTIONS: In a large sauce pot, bring the water to a boil, add the wild rice. Cover and cook over low heat for 35-45 minutes or until the water is gone […]

Roasted Whole Baby Carrots with Burrata and Pesto

INGREDIENTS Pesto:4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reservedHandful basil leaves1/2 cup walnuts, toasted1 ounce grated Parmesan cheese1 medium garlic clove, halved lengthwise1 tsp Maldon or other flaky sea salt1/2 cup extra-virgin olive oil 20 baby carrots, scrubbed and tops trimmed but stems left on2 tbsps. extra-virgin olive oil, plus extra for drizzling1 tsp plus a few pinches flaky salt1/2 lb. burrata, drained and […]

August-2019-Feature

Summer Salad Days

It’s the last month of summer and due to be a hot one.  If you are anything like us, cooking is the last thing on your mind.  Thank goodness for air conditioned restaurants and the dedicated chefs who select seasonal fresh items to incorporate into their menus, all just for us. Eating lighter during the […]

Baby Summer Squash Salad with Crispy Shallots

INGREDIENTS 1 1/2 cups thinly sliced large shallots (3 large)1/4 cup vegetable oil1 1/2 lbs. mixed 4” baby zucchini, 2” sunburst and pattypan squash1 1/2 tsp kosher salt1/2 tsp lime zest3 to 4 tbsp. zest and juice, divided1 tbsp. packed light brown sugar1 tbsp. Thai or Vietnamese fish sauce1 garlic clove, minced1/4 tsp minced fresh […]

Cantaloupe Salad with Fresh Herbs, Feta and Pepitas

INGREDIENTS 1/2 cup red onion, finely sliced1 medium cantaloupe (3-3.25lb) rind and seeds removed1/2 jalapeño chile, very finely dicedzest from 1 small lime Dressing:1/4 cup olive oil2 tbsps. Champagne or red wine vinegar2 tbsps. lime juice, more to taste1 tsp honey1 tsp ground coriander1/2 tsp ground cumin1/2 tsp ground allspice1/2 tsp salt1/2 tsp freshly ground black pepper1/2 –1 tsp Aleppo chile flakes (optional) Garnish:1/4 […]

Cantaloupe Salad with Fresh Herbs, Feta and Pepitas

INGREDIENTS 1/2 cup red onion, finely sliced1 medium cantaloupe (3-3.25lb) rind and seeds removed1/2 jalapeño chile, very finely dicedzest from 1 small lime Dressing:1/4 cup olive oil2 tbsps. Champagne or red wine vinegar2 tbsps. lime juice, more to taste1 tsp honey1 tsp ground coriander1/2 tsp ground cumin1/2 tsp ground allspice1/2 tsp salt1/2 tsp freshly ground black pepper1/2 –1 tsp Aleppo chile flakes (optional) Garnish:1/4 […]

BLT Fingerling Potato Salad

INGREDIENTS 3 pounds fingerling or small yellow potatoes1 teaspoon kosher salt6 slices bacon, cooked crispy and chopped½ red onion, small diced½ cup minced parsley1 cup packed fresh mint leaves1 cup cherry tomatoes, halvedkosher salt to taste¼ cup grainy mustard½ cup olive oil½ cup red wine vinegar  DIRECTIONS Add the potatoes to a medium pot and […]

Roasted Asparagus with Tomato Salad

INGREDIENTS 1 Bunch asparagus (about 20 stalks)1 tbsp olive oilPinch of saltFor the heirloom tomatoes2 cups assorted baby heirloom tomatoes, halved1 tbsp shallot, minced3 tbsps olive oil1 tbsp red wine vinegar1 tsp Dijon mustard1/4 tsp coarse saltPinch of pepperFresh basil, tornShaved Parmesan INSTRUCTIONS: Pre-heat oven to 425F. Snap the woody stalks off the bottoms of […]