A Summer Recipe That Speaks To Me

When you are in a situation like we’re in, lets have fun and live life to its fullest!

Cooking, writing, gardening, hiking, playing music, entertaining, and of course… drinking wine are all wonderful hobbies.

Creating recipes that blow people away is not really that hard to do. It requires a basic knowledge of the culinary arts like… this is the stove, that’s the refrigerator, one keeps things cold, the other makes things hot. Oh, and yes there are three more appliances you should know… the oven, the grill, and the dishwasher.

This picture is that of a salad. I probably didn’t need to tell you that but for those of you not familiar with the produce isle because your locked into the frozen food section, its the one that is usually located at the front of the grocery store.

In creating anything that’s good you need to start with great product. The “Organic Girl” lettuce from Whole Foods is where you want to start. Items that add to the salad to create an experience rather than just a grazing at the trough are easy to assemble. Any dish will be enhanced by an array of different consistencies/textures and flavors and of course all organic product.

Beets (Purple and Golden), different colored Carrots, Kalamata Olives, Roasted Hazelnuts, Goat Cheese, Blueberries and a Home Made Dressing… that’s all you need.

Start with the Beets. They must be boiled (still firm) and then lightly roasted in the oven at 350 degrees for 5 minutes topped with garlic salt. Place the Beets on the PAZAZ™ Steel Mesh Rack on top of the PAZAZ™ Baking Mat, placed inside the PAZAZ™ Baking Sheet Pan. This combination of PAZAZ™ products integrates circulation technology with the latest oven tested dynamics which in affect will will cook the Beets evenly. Then, marinate the Purple Beets in a Blueberry Balsamic from Sedona Divine. The Golden Beets should be marinated in a Pineapple Balsamic from Trio Carmel. Marinate for 24 hours.

Peal the Confetti Carrots (Purple, Yellow, Orange, and White) into a small bowl and immerse in a Citrus Balsamic from the Solvang Olive Press.

Cover the Hazelnuts with Virgin Olive Oil and Sea Salt and bake for 20 minutes at 350 degrees. Then let them cool for 10 minutes and peal the skin off of them leaving the bare Nut. Re-cover them with Olive Oil and Sea Salt and place them again on the PAZAZ™ Steel Mesh Rack, PAZAZ™ Baking Mat inside on top of the PAZAZ™ Baking Sheet Pan for another 10 minutes.

The dressing should be 2 parts Cranberry Pear Balsamic to 1 part Tuscan Herb Oil. Begin by placing Lettuce in large bowl. Shave Beets (Purple and Golden) into large bowl over Lettuce followed by the Blueberries, Kalamata olives, Goat Cheese (to taste) and hazelnuts. Mix all together with Dressing applied at the last minute to ensure a Crisp Salad. This assembly should then be placed inside a mold (size for you to determine) to create a tower effect. Then sprinkle the Confetti Carrots over and around the Salad Tower.

Get an organic Ciabatta bread slice into small quarters. Place on PAZAZ™ Baking Mat inside of PAZAZ™ Baking Sheet Pan. Cover with melted butter followed by carefully placed slices of Havarti Cheese flavored with Dill over every inch of exposed bread. Bake at 350 degrees until cheese melts completely over said bread. Place artistically on plate for garnish.

That should keep you busy for this week. Next week I will provide my lamb recipe. And remember to wear your mask at all times to continue this tyrannical fable orchestrated by your favorite cast from “Different Strokes” the CDC and the WHO. The What?… the WHO.