Tomato Carpaccio and Toast

When it is summer all we have to do is showcase the produce of the season. In this case it is tomatoes. This is one of my favorite preparations of tomatoes. I make this for parties because it is super easy, really fun to make, beautiful and sure to make everyone happy. Soft meaty tomatoes, crisp onion and jalepenos with grilled bread? what is better? Not much.

Ingredients
3 large meaty tomatoes - Sliced into 1/4 inch pieces
1 jalepeno- Sliced as thin as possible
1 shallot - Sliced as thin as possible
1/8 cup eachmint, basil - chiffonade  
2 tbsp - Extra Virgin Olive Oil
1 tbsp - Sherry vinegar
1/2 lemon - Juiced + zest
2 tbsp honey
1 loaf of great sliced and grilled bread

Method
Slice shallot and jalepeno and soak in cold water for 30 min. Lay the sliced tomatoes on a platter and season with salt and pepper. decorate the tomatoes with the shallot and jalepeno. Chiffonade (thinly slice) the herbs and sprinkle on top. Mix the EVOO, honey, vinegar and lemon and drizzle on top of the tomatoes. Grill some beautiful bread, sourdough is my favorite, season with salt and pepper.

Serve and enjoy!

Grilled Peach and Corn Salad

Summer time means that I either grill, or go raw. No need for cranking up the oven and heating up the house. Summer is perfect for showcasing the beauty of natures bounty. Two of my favorites are peaches and corn. This dish playfully pairs the two into a bright, bold and complex salad that is easy to make and sure to please your guests. 

Ingredients
2 peaches - firm but ripe
4 ears of corn - charred on grill
2 tbsp each minced cilantro, mint, basil
1/4 cup minced red onion
1 tbsp minced jalepeno
2 tbsp olive oil
1 T honey
1 T sherry vinegar

Method
Turn grill on high heat. Cut the peaches into quarters,  then brush with olive oil and grill on one side until they releasefrom the grill. It should be about 4 min. Char the corn on the grill and then take off the cob and transfer to a bowl. Mince all of the herbs and onion and mix with the corn. Add in the olive oil, honey and vinegar.  Season with salt and pepper and place peaches on top. Serve in a shallow bowl and enjoy.

Coffee Crusted Tri-Tip + Herb Pistou

Summer is fast approaching, and to be honest there is nothing like grilled meat and some fresh herbs smashed in a mortar and pestal. I developed this recipe for a winery in California, using their awesome Pinot Noir as an inspiration for pairing and ingredient in the recipe. Cook this up for the people you love and leave them wanting more. The coffee rub is smokey, sweet and delicious, perfectly balanced with an acidic sweet red wine roasted shallot and fresh herb pistou. 

Ingredients

Tri Tip Steak - 2 lbs

Rub steak with seasoning and let sit for 30 min. Grill until medium rare, internal temp of 135 F. Let rest for about 10 min. Then slice and serve over salsa verde, top with vegetables. 

Coffee Rub

Thyme - 8 sprigs
Brown Sugar - 2 tbsp
Cracked Black Pepper - 1/2 tsp
Salt - 1 1/2 tsp
Sage - 1 tsp chopped
Coffee 2 tsp 

Method: Pick thyme, mince sage and blend in spice grinder for about 20 seconds. 
 

Salsa Verde

Garlic - 1 clove
Anchovy - 1 each
Capers - 1/4 cup
Crushed Red pepper flake - 1/4 tsp
Parsley and Arugula  - 1/2 c each packed light
Mint and Basil  - 1/4 cup each
honey - 1 tsp
lemon juice - 1 tbsp
Olive Oil - 3/4 cup
Salt and Pepper to taste

Method: Mince the garlic and anchovy together on board. Then add capers and pepper flake. Next continue mincing and add the parsley and arugula, follewed by the mint and basil. Place in bowl, and add honey, lemon juice and olive oil. 
 

Red Wine Shallot

Shallots - 8 each cut in half
Cambria Estate Pinot Noir - 1 1/2 cup
Thyme - 4 sprigs
Honey - 1 tsp 
Salt and Black pepper to taste

Method: In a sauce pan brown shallot in a touch of oil. Add wine, thyme and honey and cook over medium heat until the wine is reduced to glaze and shallot is soft. 
 

Salad 

Radish - 4 sliced
Cherry Tomato - 1 cup cut in 1/2
Arugula - 2 cups
Salsa verde - 2 tsp

Method: Slice radish and cherry tomato, add to arugula. Toss with a spoon full of salsa verde. 

Tomato, Smoked Mozzarella and Arugula Salad

Tomato, Smoked Mozzarella and Arugula Basil Salad with Radish, Aged Balsamic, Lemon and Olive Oil. 

Tomato, Basil, Mozzarella, Arugula, Balsamic... what is better? Well... almost nothing, except for when the tomato is heirloom and plum, the basil fresh from the garden and the mozzarella is smoked. This is one of my all time favorite dishes to eat and to make. It is visually stunning and perfect for any gathering. Make this and impress your friends and family with complex flavor, simplicity and something that is more beautiful then the ingredients themselves. 

Serves 8

Ingredients 

Smoked Mozzarella - 1 large bundle 
Heirloom Tomato - 4 each (cut into wedges)
Arugula - 3 large handfuls
Radish - 4 each sliced thin
Extra Virgin Olive Oil - 4 tbsp
Aged Balsamic - 2 tbsp
Lemon Juice - 1 lemon juiced  
Maldon Salt - to taste
Black Pepper - to taste

Method

Wash all of the produce. Next slice the tomato into some cool shaped wedges. They do not have to be perfect or all the same. I like to slice the tomato in half from top to bottom, then cut those halves into 4 or 5 pieces. Then cut those wedges in half so they are sorter thicker. Do it at different angles so when they lay on the plate they make different shapes. 

Do the same with the mozzarella. and slice the radish. 

Lightly dress the arugula with olive oil, lemon, salt and pepper. 

To prepare the plate by evenly placing the mozzarella and tomatoes around. Season them with a bit of salt and pepper. Spread the arugula around the plate and top with radishes. Then drizzle the whole plate with some more olive oil and the balsamic. Give a few cracks of pepper and serve! 

Seared Sea Scallop with Heirloom Gazpacho

Serves 8

When I present a dish, I like to educate those who are about to taste it. As a result, I often serve soups table side. In the center of the plate lies the elements of the dish. In this case the gazpacho. Pouring table side keeps the temperature, enhances presentation and saves time.

Gazpacho

Tomato – 3 lbs vine ripened (peeled, seeded and chopped)
English Cucumber – 2 each
Red Bell Pepper – 2 each
Jalepeno – 1 small seeded and minded
Garlic – 2 cloves minced
Shallot -2 each minced
Extra Virgin Olive Oil – ½ cup
Lime – 2 each juiced
Sherry Vinegar – 1 tbsp
Cumin – 1 tsp
Salt and Pepper – to taste

To peel the tomatoes make a small ‘x’ at the base. Drop into boiling water for 15 seconds and then into an ice bath. Peel. Next cut in half and gently squeeze to remove seeds. Now add all the ingredients into the blender and puree. If there is not enough liquid add some water. Don’t be afraid to press the ingredients down with the back of a ladle to help with the blending. Once blended run through a strainer. If this is too thin simply add some of the pulp back. If you like it thicker, just blend, don’t strain. Give it one last taste and then place in a pitcher in the refrigerator.

Deconstructed Gazpacho Salad

English Cucumber – ½ each (small dice)
Red Bell Pepper – 1each (small dice)
Shallot – ½ each minced (minced)
Sherry Vinegar – 2 tbsp
Olive Oil – 2 tbsp
Honey – drizzle
Salt and Pepper – to taste

Cut all the vegetables into a small dice and then season with vinegar, oil, honey, salt and pepper. Cover and put in the refrigerator until ready to serve.

Pan Seared Sea Scallops

Fresh Scallops – 2 per person
Olive Oil – just a tad to lubricate the pan
Salt and Pepper – to taste

Cooking a scallop properly requires proper technique. The trick is to not touch them. Heat a pan over medium high heat.  Cook them mostly on one side to develop a beautiful crust and then just  ‘kiss it’ on the other to finish it off.

Season the scallops lightly with sea salt and pepper. Add a dash of oil to the hot pan, when it is shimmering it is ready for the scallops. Nice side down place the scallops in the pan giving them an inch of separation form the next one on each side.

Let the scallop cook with out touching until you see the edges caramelize and turn brown (about 2 min). Flip so it 'kisses' the pan and then immediately remove.

The Method

When you are ready to serve, place a spoon full in the center of the plate. Top with the scallops. Pour the gazpacho table side!

Grilled Shrimp, Arugula and Pepper Salad

Summer calls for a grill and fresh greens. This salad is simple and beautiful. Filled with a variety of amazing textures or crunch bell pepper, crisp and moist shrimp and a velvet dressing, the salad will excite, inspire and keep you energized for summer activities. 

Ingredient

Jumbo Shrimp – 1 lb (oxymoron I know)
Arugula – 1 bunch
Orange Bell Pepper – 2 each small diced

Dressing
Sherry Vinegar – ¼ cup
Extra Virgin Olive Oil -3/4 cup
Honey – 2 tbsp
Lime – 2 each juiced
Thyme – 2 sprigs picked
Salt and Pepper – to taste

Method

Preheat the grill on medium high heat. Season the shrimp with salt pepper and olive oil, and cook for 3 min. then flip and cook until the shrimp are curing. They will continue to cook so pull them off a bit early. Place the shrimp in a large mixing bowl. Dice the bell pepper and add to shrimp then top with arugula.

In a small mason jar, mix vinegar, oil, honey, lime and thyme. Shake and then add just enough dressing to coat the shrimp. Toss softly and serve.

Watermelon Feta Salad

The simplicity of this salad makes the preparation easy and quick. First take off each end of the watermelon and cut it in half. Turn so that the center of the melon is against the cutting board and take off the rind. Then proceed to cut it into cubes.  Next slice the shallot and lastly cube the cheese. Add the oil, honey, mint and season to taste.

Ingredients

Watermelon – 1/2 each diced into 1’’ pieces
Sheep Milk Feta Cheese – 2 cups  diced into 1’’ pieces
Shallot – 1 each sliced thin
Mint - 1/2 bunch chiffonade (thin shreds)
Extra Virgin Olive Oil – ¼ cup
Honey – 2 tbsp
Salt and pepper – to taste

Method

Cut watermelon into ½ inch cubes. Do this by first cutting the watermelon in half. Then laying the flat side on the cutting board take off the rind carefully. Slice vertically to make planks. Lay the planks down, cut ½ inch so you have spears and then repeat to make cubes.  Place watermelon in a bowl.

Cube the feta cheese, slice the shallot as thin as possible. Add to bowl. 

Mince the herbs and sprinkle on top – add olive oil, honey and vinegar.

Mix using your hands. Taste and season if necessary – I love mine with a lot of black pepper. 

Sweet and Smokey Grilled Chicken and Vegetables

Ingredient

Boneless Skinless Chicken Thigh – 4 each
Boneless Skinless Chicken Breast – 4 each
Cherry Tomato – 2 cups
Zucchini – 2 each
Red Onion – 1 ½  each
Bell Pepper – 2 each
16 skewers

Marinade
Soy Sauce – ½ cup
Honey – 1/8 cup
Sesame Oil – 3 tbsp
Extra Virgin Olive Oil – ¼ cup
Ginger – 3 tbsp minced
Garlic – 3 tbsp minced
Lime Juice – 3 each juiced
Salt and pepper – 2 tsp each

Method

Everyone loves grilling, this simple dish imparts tremendous flavor with simple ingredients. By grilling slightly larger the bite sized pieces, each piece to become slightly more smoky and much more flavorful as the marinade covers more surface area. 

To begin, cut up the vegetables into 'two bite' size. For the tomatoes, leave them whole. Next cut up the chicken into bite sized pieces. Remember that the vegetables will cook faster than the chicken. We want each to be properly cooked when we pull it off the grill so size is important. 

Now skewer each ingredient. Alternate vegetables with chicken. In a separate bowl mix the marinade ingredients and cover with the chicken. Let marinate for a few hours.

Over a medium high heat, place the skewers on the grill. For the dark meat cook for about 7 min on the first side. Then roll the skewers over and cook for another 5 min. For the white meat, pull them off the grill just a bit earlier.

Crispy and Tender Octopus, Spicy Arugula, Red Pepper Romesco

Growing up I had a love hate relationship with octopus. As a kid I fancied myself an adventurous eater, I thought ordering octopus was a step in the right direction. Unfortunately my initial experiences with octopus did not turn out so well... it would be either too tough, or too mushy. Then I tasted a perfectly cooked piece of octopus and I needed to perfect this ingredient, soft, moist, crunchy. The key is to prepare the octopus in a flavorful broth, cooking it low and slow allows the flavor to infuse into the meat. Then you must sear the octopus in a bit of oil, butter and herbs, developing a delicious and aromatic crust. This recipe includes the rich preparation of octopus juxtaposed with crunchy jicama, spicy arugula and a velvety puree of well seasoned roasted vegetables and Marcona almonds. 

I hope you truly enjoy this recipe. I encourage you to try it, it will be well worth it. And as always, have fun when you are cooking and make the recipe yours. Follow your senses, follow your nose and tongue... it is far better than any recipe you will ever read. 

Ingredients

Braised Octopus
Octopus - 2 each cleaned 
Tomato - 1 each cut in half
Lemon - 1 each cut in half
Onion - 1 each sliced
Thyme - 3 sprigs
Bay Leaf - 1 each
Star Anise - 1 each
Juniper Berries - 2 each
White Wine - 3 cups
Seafood Stock - 3 cups

Extra Virgin Olive Oil - 1/4 cup (to crisp after braise)
Butter - 1 tbsp
Rosemary and Thyme - 1 sprig each

Romesco Sauce
Roasted Red Pepper - 3 whole peppers with seeds and skin removed
English Cucumber - 1/2 peeled
Tomato - 1/2 cup diced
Marcona Almonds - 1/4 cup soaked
Shallot - 1/2 sliced
Smoked Paprika - 2 tsp
Olive Oil - about 1/3 cup
Sherry Vinegar - 2 tbsp (to taste) 
Lemon - 1 squeeze (to taste)
Honey - to taste (about 1 tbsp)
Salt and Pepper - to taste

Arugula, Jicama and Cucumber Garnish
Jicama - 1 cup small dice
Cucumber - 1 cup small dice
Arugula - 1 handful 
Olive Oil - 2 tbsp
Shallot - 1 tbsp
Lemon Juice - 1/2 juiced
 

Method

Octopus - In a medium sized stock pot sweat the tomato, onion and lemon. When the vegetables become aromatic add the herbs, spices and both tomato and white wine.  Bring to a boil, turn down and add the octopus. Cover and place in the oven at 350 for 90 min. or until the octopus becomes very tender. Remove from the pot and let cool. 

To crisp, heat a pan over medium high heat and add olive oil, place seasoned octopus in the pan and cook for about 90 seconds on each side, or until it is golden and crispy. After the first side is cooked add some thyme to the pan for additional aroma. 

Romesco Sauce - roast the red pepper over an open flame, place in a bowl, cover it with plastic wrap to let them steam. When they are cooled off a bit, peel the pepper and separate from the seeds. Do not wash them! That will get rid of all of the flavor. In a blender put the pepper, cucumber, shallot, almonds and a bit of vinegar. Blend on high. When smooth begin to drizzle the olive oil in. If it is too thick add a bit of water. Season with salt, pepper, lemon juice and sherry vinegar. Pass through a chinois (sieve) and then fold in the chopped herbs. 

Garnish - dice the vegetables, season with salt and pepper and toss in shallot, olive oil and lemon juice. 

To Plate -  Place the garnish of jicama and cucumber on the bottom of the plate. Randomly place the octopus tentacles around the plate. Pour the Romesco Sauce around the octopus and serve.  

Simple Summer Lentils

 

The lentil is a beautiful legume. My entire life, I have leaned on lentils as a comfort food and wonderful source of protein, fiber and flavor. As as a chef, lentils are ready to take on any flavor that you impart. Although, I traditionally crave lentils in the winter months, they are a great addition to light summer meals and summer salads, adding satisfaction while still keeping it light. This recipe is perfect for those breezy summer nights. Grab a bowl and head down to the dock. Dip your feet in the cool water and nourish yourself while you enjoy a bowl. I tend to make a batch and keep in in my fridge for the week; adding an egg on top for a great easy meal. 

Lentils are an awesome power food. These slow burning carbohydrates will:

• Help with cardiovascular health! Thanks folate and magnesium!
• Lower your cholesterol
• Give you energy while stabilizing your blood sugar
• Deliver iron without the bad cholesterol and fat found in meat. 

Serves 8

Ingredients

Mixed Lentils - 2 cups
Onion - 1 1/2 cups minced (1/4 cup reserved for garnish)
Garlic - 3 cloves minced 
Olive Oil - 1/4 cup
Vegetable Stock (or water) - 4 cups
Thyme - 3 sprigs
Rosemary - 1 sprig 
Star Anise - 1 star
Salt and Pepper - to taste 
Lemon Juice - 1 each 

The Method

Heat a large sauce pot over medium heat. Mince the onion and garlic and sweat them in the olive oil and a covered pot until they are sweet (about 10 min.)

Wash and visually inspect the lentils to make sure there is no debris. Add the clean lentils to the pot and stir so all the lentils are coated. Add the water, vegetable stock, herbs and spices. If you want to dabble in traditional French cuisine then wrap the herbs in spices in cheese cloth with a bit of twine to make a boquet garni. 

*SEASON the liquid! Lentils absorb flavor. If the water is not salty or flavorful enough then the lentils will not be either. 

Simmer uncovered for about 20-30 min. 

Taste and season! When ready to serve, top them with onion, some additional olive oil and herbs.  

Keep the lentils in your fridge for the week and enjoy whenever you want to smile. They are that good. 

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Vegan Asparagus Soup with Truffled Chanterelle Mushrooms

One of my favorite ways to create a memorable dining experience with a beautiful soup. Soup is one of my favorite foods. However, I often find them loaded with cream or butter, which really kills my vibe. This asparagus soup is fresh, simple and light enough for you to hit a post meal yoga class. 

The preparation keeps the soup green, and highlights the freshness of asparagus while exploring the depth of truffle and mushrooms. This method creates a silky texture from the onions and leeks rather than adding cream or butter, keeping it light and vegan. The beauty of this soup is that it can be served warm or cold depending on your mood. Make a little bit extra and use it as a garnish for the next days lunch (i'll show you how). 

Serves 8

Ingredients

Asparagus - 2 Bunches (woody ends snapped off) Reserve tips for garnish
Leek - 1 each sliced 
White Onion - 1 each sliced
Vegetable Stock - 8 cups
Olive Oil - 2 Tbsp
Lemon - 1 each
Salt and Pepper - to taste

Mushrooms

Chanterelle (or any mushroom) - 1 lb
Olive Oil - 3 tbsp
Fines Herbs - 1 tbsp of each minced (parsley, tarragon, chives, chervil) 
Truffle Pate - 1 small spoonful 
Salt and Pepper - to taste

Method

First slice leeks down the middle and wash out all the dirt. Now slice leek and onion. Place them into pot with olive oil over medium heat. Sprinkle with salt, cover and let sweat till translucent, about 10 min.

While the onions sweat, slice the tops off of the asparagus at an angle and slice in half. Blanch in boiling water and shock in an ice bath. Add the broth and bring it to a boil. Add the asparagus and cook till tender, about 10 min.

Ladle the soup into a blender and blend till smooth. Season with salt, pepper and lemon juice.

**Important** Keep your soup GREEN! 

Immediately pour into a metal floating in an ice bath (two bowls, one filled with ice and water, the other resting on top). You must chill the soup quickly to prevent the green from turning a nasty army green color. 

Mushrooms 

Clean the mushrooms by wiping off any excess dirt. Now split the mushrooms in half. In a large saute pan over medium high heat with oil, add the mushrooms and don't touch them. Meanwhile, chop up your fines herbs, a classic french herb mix. When you see light browning around the edge of the mushrooms, give them a stir, add the herbs, truffle pate, then season with salt and pepper and take the pan off the heat. Chanterelles don't need too much time to cook.

The Finish

Place the mushrooms in the center of the bowl. Top with asparagus and ladle the hot soup around it. Finish with a nice extra virgin olive oil and serve.  

Seafood Saturday - Scallops, Gazpacho, Sea Bass Oh My

A Refined Seafood Saturday

Although I grew up in the mountains, the ocean and seafood is forever in my heart.  I fell in love with seafood because cooking it is an art. It is tactile, ever changing and requires love, attention and practice. One must respect the delicate nature of the food, while applying just enough heat, transforming it to a completely new flavor and texture.

For the opening weekend of summer, a seafood is a must. I was inspired to being the meal with a light heirloom gazpacho with sweet sea scallops and finish with a rich Chilean sea bass, with fresh early summer peas, zucchini and mint.

As a private chef timelines change every second. I strategically designed this meal to be flexible, knowing that 1 of the 15 guests may very well arrive late, or the walk through the sculpture garden may take longer than expected. Having a cold or room temperature first course, allowed me to focus on the execution of the second. Choosing a fatty fish like Chilean sea bass gives allows me to ‘precook’ the fish, keep it warm but also keep it moist. Use these tip to save on time and stress.

Seared Sea Scallop With Heirloom Gazpacho

Serves 8

When I present a dish, I like to educate those who are about to taste it. As a result, I often serve soups table side. In the center of the plate lies the elements of the dish. In this case the gazpacho. Pouring table side keeps the temperature, enhances presentation and saves time.

Gazpacho

Tomato – 3 lbs vine ripened (peeled, seeded and chopped)
English Cucumber – 2 each
Red Bell Pepper – 2 each
Jalepeno – 1 small seeded and minded
Garlic – 2 cloves minced
Shallot -2 each minced
Extra Virgin Olive Oil – ½ cup
Lime – 2 each juiced
Sherry Vinegar – 1 tbsp
Cumin – 1 tsp
Salt and Pepper – to taste

To peel the tomatoes make a small ‘x’ at the base. Drop into boiling water for 15 seconds and then into an ice bath. Peel. Next cut in half and gently squeeze to remove seeds. Now add all the ingredients into the blender and puree. If there is not enough liquid add some water. Don’t be afraid to press the ingredients down with the back of a ladle to help with the blending. Once blended run through a strainer. If this is too thin simply add some of the pulp back. If you like it thicker, just blend, don’t strain. Give it one last taste and then place in a pitcher in the refrigerator.

Deconstructed Gazpacho Salad

English Cucumber – ½ each (small dice)
Red Bell Pepper – 1each (small dice)
Shallot – ½ each minced (minced)
Sherry Vinegar – 2 tbsp
Olive Oil – 2 tbsp
Honey – drizzle
Salt and Pepper – to taste

Cut all the vegetables into a small dice and then season with vinegar, oil, honey, salt and pepper. Cover and put in the refrigerator until ready to serve.

Pan Seared Sea Scallops

Fresh Scallops – 2 per person
Olive Oil – just a tad to lubricate the pan
Salt and Pepper – to taste

Cooking a scallop properly requires proper technique. The trick is to not touch them. Heat a pan over medium high heat.  Cook them mostly on one side to develop a beautiful crust and then just  ‘kiss it’ on the other to finish it off.

Season the scallops lightly with sea salt and pepper. Add a dash of oil to the hot pan, when it is shimmering it is ready for the scallops. Nice side down place the scallops in the pan giving them an inch of separation form the next one on each side.

Let the scallop cook with out touching until you see the edges caramelize and turn brown (about 2 min). Flip so it 'kisses' the pan and then immediately remove.

The Method

When you are ready to serve, place a spoon full in the center of the plate. Top with the scallops. Pour the gazpacho table side!

Chilean Sea Bass, Peas, Zucchini and Mint, Basil Oil

Serves 8

Chilean Sea Bass is a rich, fatty fish. In the not so recent past, it was over fished. At that point I never ate it. Now the fish and sustainable ways of catching them are making a resurgence. Now every once in a while I can taste one of my favorite fishes. Because it is so fatty, it is perfect for parties. It can sit for a while and not dry out... in fact it makes it even more juicier as the heat evenly melts the fat.

For this recipe, first cut your fish. Get a pot of boiling water on the stove for blanching the vegetables. The rest is simple.

Zucchini and Peas

Fresh Peas – 3 cups
Zucchini – 3 cups diced
Mint – 1/3 cup minced
Chives – 1/4 cup minced
Thyme – 2 sprigs picked
Extra Virgin Olive Oil – ¼ cup
Lemon – 1 each juice
Salt and Pepper – to taste

Preheat the oven to 350 F set to convection.

Dice zucchini  and mince the herbs. Place the zucchini on a baking tray, be sure it is only one layer. Drizzle it with some oil and season it with salt and pepper and thyme. Cook at 350 F for 7 min in a convection oven, or until tender but not too soft.

For the peas, blanch them in salted boiling water for 2 min or until they turn bright green. Shock in an ice bath and drain.

When ready to serve, toss zucchini and peas into a hot sauté pan. Add olive oil, and herbs, season with salt and pepper and lemon juice to taste.  You can keep these warm. Just not for too long otherwise they will turn a funky color.

Basil Oil

Basil – 1 bunch
Ice – 4 cubes
Extra Virgin Olive Oil – 1 cup
Lemon – 1 each juiced

Blanch the basil for 30 seconds in boiling water. Shock and squeeze the water out. Put the basil, ice and oil in a blender and blend till bright green, add the lemon to preserve the color.

Sea Bass

Sea Bass – 2.5 lbs cut into 5 oz servings
Salt and Pepper – to taste
Olive Oil – to coat pan

Cut the sea bass into 5 oz squares. This is about 3 inches by 3 inches if it is thick.  Season the fish with salt and pepper.

In a non stick pan over medium high heat, place the fish skin side down. Cook until skin is crispy. About 7 min. Flip the fish and put it in the oven for 5 min.

The Finish

To finish make sure that the vegetables are hot, place them in the center of the plate. Perch the fish on top of the veg then drizzle basil oil around the plate.

Summer Salads - Energizing Healthy Abundance

As a kid I spent my summers on Martha's Vineyard. I remember summer meals that consisted of plentiful salads representing the summers bounty. The images and fresh flavors of the island are still imprinted in my mind. As I walk through Hampton's and North Fork farm stands I let the produce and ingredients speak to me; conjuring memories that represent the early summer harvest.

A summer salad is abundant, light, flavorful and versatile. It can devoured as a snack or even main indulgence. I want to spend as much time outside as possible during the summer, so as you will see these salads are quick to prepare but rich in flavor. 

Stay outside. Stay seasonal. Stay simple.

Watermelon Feta Salad

Serves 8

Watermelon – 1/2 each diced into 1’’ pieces

Sheep Milk Feta Cheese – 2 cups  diced into 1’’ pieces

Shallot – 1 each sliced thin

Mint - 1/2 bunch chiffonade (thin shreds)

Extra Virgin Olive Oil – ¼ cup

Honey – 2 tbsp

Salt and pepper – to taste

The simplicity of this salad makes the preparation easy and quick. First take off each end of the watermelon and cut it in half. Turn so that the center of the melon is against the cutting board and take off the rind. Then proceed to cut it into cubes.  Next slice the shallot and lastly cube the cheese. Add the oil, honey, mint and season to taste.

Grilled Shrimp, Pepper and Arugula Salad

Serves 8

 Jumbo Shrimp – 1 lb (oxymoron I know)

Arugula – 1 bunch

Orange Bell Pepper – 2 each small diced

Dressing

Sherry Vinegar – ¼ cup

Extra Virgin Olive Oil -3/4 cup

Honey – 2 tbsp

Lime – 2 each juiced

Thyme – 2 sprigs picked

Salt and Pepper – to taste

Preheat the grill on medium high heat. Season the shrimp with salt pepper and olive oil, and cook for 3 min. then flip and cook until the shrimp are curing. They will continue to cook so pull them off a bit early. Place the shrimp in a large mixing bowl. Dice the bell pepper and add to shrimp then top with arugula.

In a small mason jar, mix vinegar, oil, honey, lime and thyme. Shake and then add just enough dressing to coat the shrimp. Toss softly and serve.

Simple Field Green Salad

Serves 8

Mesclun Mix  (or whatever is local) – 8 small handfuls

Radish – 5 ea. Sliced

Blueberries – ½ cup

Cherry Tomato – 1 cup each (halved)

Dressing (made in bowl)

Lemon – 1 each juiced

Sherry Vinegar – 1 tbsp

Olive Oil – 1/8 cup

Salt and Pepper – to taste

Prepare ingredients for salad; slice the radish, wash the blueberries, split the tomatoes.

Lightly season the lettuce with salt and pepper. Now add the dressing around the side of the bowl. Wash your hands and mix gently, coating all the lettuce. If it is too sour, or your blueberries aren’t in season,  add a touch of honey to sweeten it up.

Sweet and Smoky Grilled Chicken and Vegetables

Serves 8

Boneless Skinless Chicken Thigh – 4 each

Boneless Skinless Chicken Breast – 4 each

Cherry Tomato – 2 cups

Zucchini – 2 each

Red Onion – 1 ½  each

Bell Pepper – 2 each

16 skewers

Marinade

Soy Sauce – ½ cup

Honey – 1/8 cup

Sesame Oil – 3 tbsp

Extra Virgin Olive Oil – ¼ cup

Ginger – 3 tbsp minced

Garlic – 3 tbsp minced

Lime Juice – 3 each juiced

Salt and pepper – 2 tsp each

Everyone loves grilling, this simple dish imparts tremendous flavor with simple ingredients. By grilling slightly larger the bite sized pieces, each piece to become slightly more smoky and much more flavorful as the marinade covers more surface area. 

To begin, cut up the vegetables into 'two bite' size. For the tomatoes, leave them whole. Next cut up the chicken into bite sized pieces. Remember that the vegetables will cook faster than the chicken. We want each to be properly cooked when we pull it off the grill so size is important. 

Now skewer each ingredient. Alternate vegetables with chicken. In a separate bowl mix the marinade ingredients and cover with the chicken. Let marinate for a few hours.

Over a medium high heat, place the skewers on the grill. For the dark meat cook for about 7 min on the first side. Then roll the skewers over and cook for another 5 min. For the white meat, pull them off the grill just a bit earlier.

Fish Tacos - The GreenGabe Way

In my mind summer means tacos and surf. Fortunately, the salty ocean and refreshing tacos are in my near future. I have to say, there is nothing better than getting out of the ocean and eating two, three or even four of these insanely good tacos. They are delicious and just happen to be unbelievably healthy. 

My tacos pair the freshness of crisp cabbage, tender kale and juicy citrus with the buttery mouth feel of flaky cod. I promise that they are sure to impress and suit the mood for a sit down dinner or back yard BBQ. 

A quick tip - if you are craving a lobster taco, which happens often for me, use monkfish. This meaty fish will convince you that its a delicious lobster tail taco without breaking the bank. 

Ingredients

Serves 4 (8 tacos)

Citrus Slaw

Tuscan Kale - 1/2 bunch (finely shredded) 
Cabbage 1/2 head (finely shredded) 
Orange - 1 each (supreme and cut into 1/4'' pieces) 
Grapefruit - 1 each (supreme and cut into 1/4'' pieces) 
Cilantro - 1/4 cup chopped

Lime - 2 each juiced
Extra Virgin Olive Oil - 2 Tbsp
Honey - 1 Tbsp
Salt and Pepper - to taste
 

Taco

Cod (or monkfish) - 1 1/2 lb cut into 3 in long slices. To fit in the taco
Salt and Pepper - to taste
Extra Virgin Olive Oil - 2 Tbsp
Cilantro - 1/4 cup 
Lime - 1 each juiced

Corn Tortillas - 8 each

The Method

Ok... let's work smarter not harder. This recipe should be a breeze and take no time at all. 

The Slaw

First we need to make the slaw. Making it first and letting it marinate allows the flavors to meld together and for the kale to break down and become a bit more tender. Thinly slice the cabbage and kale (remember to take off the stems). Now quickly chop up the cilantro. 

Next we must supreme the citrus. This simply means taking off the rind (video) Once that is finished just chop the slices up into small bite sized pieces. Simple. 

To finish the slaw we just toss the cabbage, kale, citrus and cilantro into a mixing bowl and add olive oil, honey and lime juice. Mix it up, taste it and season with salt and pepper. Move the bowl to the fridge and let is sit.

The Fish

First get a seasoned cast-iron or non-stick pan hot over medium heat. Also wrap your tortillas in a moist towel and toss it in a warm place (it could be the oven or even in a pan on low).

Now we are ready to prepare the fish. The goal of the fish is to have pieces that will fit nicely into a taco... so measure the corn tortilla and cut away. When you cut be sure to use the entire blade and really focus on slicing not sawing or pressing... let the knife do the work! 

Season all sides of the fish with a bit of salt and pepper... add the oil to the pan and make sure it is shimmering. Once the oil is hot, lay the fish into the pan and do not touch it. 

The key to fish is letting it cook most of the way on one side. You will see a crust form and the fish being to change color on top. Once the edges are a nice golden brown, flip the fish, squeeze the lime over it, sprinkle it with cilantro and remove it from the pan. 

The Finish

Using the corn tortilla as a base, lay the seasoned fish in the center, golden side up. Give the slaw a quick mix and add a small handful on top of the fish. Serve with a lime wedge and enjoy! 

Brighten Your Day With This Bold Bali Salad

Rain pounded my Williamsburg apartment window. The weather was bleak, the concrete jungle of Brooklyn made it worse. Resting my eyes, the colors of Bali illuminated the back of my eye lids. I then became hungry...I was hungry for color, for flavor, and the freshness found only after a heavy rain. I decided to brave the storm and venture to the Union Square Greenmarket.

This time of year provides us with beautiful vegetables. This salad uses the spring season's bounty to create a satisfying and colorful salad that will transplant you to the beaches of South East Asia. 

Shaved Seasonal Vegetables with Mango and Tamarind Lime Dressing

Ingredients

Multi Colored Carrots - 1 each
Candy Cane Beets - 1 each
Watermelon Radish - 1 each
Daikon Radish - 1 each
Mango - 1 each

Garnish
Scallion - 1 each
Walnuts - 1 small handful 

Dressing
Extra Virgin Olive Oil - 1 tbsp
Lime Juice - 1/2 tbsp
Salt and pepper to taste

Tamarind Dressing
Tamarind Paste - 1 tbsp
Water - 1 tbsp
Lime Juice - 1/2 tbsp
Coconut Sugar - 1 tbsp
Coconut Oil - 2 tbsp
Salt and Pepper - to taste

Method

As always, you must wash and peel the produce. Once we have taken care of the fun part, we get to shave these beautiful vegetables on a mandolin. The goal is to shave them as thin as possible and then submerge them in ice water so they curl into beautiful and unique shapes. This will add visual texture and wonderful mouth feel to the dish. Next, crush up the walnuts and slice the green part of the scallion thinly on a bias. Once your vegetables are shaved and soaking and the garnish is ready we can begin to make the dressing. 

To make the tamarind dressing I suggest that you throw all of the ingredients into a small mason jar and shake! Simple. 

*Note - sometimes you can only find a block of tamarind. To prepare this, you must break the block apart and soak it in 1 3/4 c. water for 20 min. Once it is soft, get your hands in there and mix away. You will notice that there are a bunch of shells - after it is well mixed, simply pass the paste through a strainer and store. 

The Finish - Dry off all of vegetables and place them in a mixing bowl. We want to season the vegetables but not cover them with the brown tamarind dressing...so simply dress them and the sliced mango with olive oil, salt, pepper and lime juice. Mix it up with your hand and give it a taste. The veg should taste great as is. 

Now, gently lay the salad in a line across a chilled plate. Drizzle some tamarind dressing over the top and sprinkle some crushed walnuts for texture. To top it all off add the little slices of scallion. 

Serve to someone you love!