- Preheat grill. Lightly brush mushrooms with oil; grill for 3 to 4 minutes per side or lightly golden brown. Coarsely chop 1 mushroom; add to food processor along with 1/2 cup olive oil, parsley, basil, balsamic vinegar, garlic and chipotle pepper until well combined. Toss with greens.
- Place one portobello mushroom on each salad plate. Mound one-quarter of greens onto each mushroom cap. Garnish with walnut halves.
Tips:
- You can substitute 1 canned chipotle pepper for the dried one if desired.
- If desired, you can reserve a little vinaigrette and drizzle it decoratively around the mushroom on each plate.
Recipe provided by Jim Coleman, Executive Chef of Normandy Farm and Coleman Restaurant
- Preheat oven to 400°F. Cut 4 pieces of parchment into 11- x 15-inch rectangles; fold each one in half. Place fillet on top of each parchment piece; season with salt and pepper. Drizzle with wine and olive oil. Top each with lemon slice and tarragon sprig. Fold paper over fish, crimping edge and twisting to seal.
- Transfer packets to baking sheet; bake for 12 to 15 minutes or until fish flakes easily. Remove from oven; let stand for 5 minutes.
- Fresh Fennel Salad: Meanwhile, cut both ends away from grapefruit. Using sharp knife, remove peel and outer membrane. Cut between membranes to release segments. Working over a bowl, squeeze remaining membrane to release juices (you should have about 1/4 cup). Whisk together grapefruit juice, olive oil, vinegar, honey, salt and pepper.
- In large bowl, combine fennel, onion and arugula; toss with olive oil dressing until well combined. Serve with tilapia.
Tip: To serve tilapia, cut or tear open packet, being careful to avoid escaping steam.
- Toast bread in toaster, toaster oven or oven broiler. Cut into 1/2-inch cubes; set aside to cool.
- In large bowl, whisk together olive oil, vinegar and salt. Add tomatoes, cucumber, onion, basil and bread. Toss and let stand for 15 to 30 minutes at room temperature, pressing salad occasionally with back of a spoon so the tomatoes release their juice. Season generously with pepper to taste.
Tip: If bread is too dry, toss with up to 1/4 cup more olive oil.
Recipe Provided by Chef Sharon Sanders
Mâche and Turkey Salad:
- Preheat oven to 400°F. Line baking sheet with parchment paper. Season turkey with rosemary, sea salt and pepper; brush with olive oil.
- Place turkey on prepared baking sheet; roast for 35 to 40 minutes or until golden and instant-read thermometer inserted in thickest part of breast reads 165°F. Cover loosely with foil; let rest for 20 to 30 minutes or until easy to handle.
- Shred 2 cups turkey (use remainder for another use); let cool completely. Combine mâche, shredded turkey, pear and shallot in large bowl; toss with 1/4 cup dressing. Stir in avocado and garnish with almonds.
Cranberry Dressing: Whisk together orange cranberry sauce, red wine vinegar, honey, ginger, mustard, salt and pepper until blended. Whisk in olive oil until combined.
Tip: If desired, toss with extra dressing to taste.
Maple Balsamic Vinaigrette: Whisk together vinegar, olive oil, maple syrup, mustard, garlic, salt and pepper until blended.
Salad:
- Marinate pork tenderloin with 1/3 cup Maple Balsamic Vinaigrette for 20 minutes. Marinate peaches and onion in 1/3 cup Maple Balsamic Vinaigrette for 20 minutes.
- Preheat grill to medium-high heat; grease grate well. Grill pork, turning occasionally, for 15 to 18 minutes or until instant-read thermometer inserted into thickest part of the tenderloin registers 155°F. Let rest for 10 minutes, then slice into 1/4-inch-thick medallions. Meanwhile, grill peaches and onions for 3 to 5 minutes per side or until grill-marked. Let cool slightly and cut into bite-size pieces.
- In large bowl, combine greens, pork, peaches, onion and basil; toss with remaining Maple Balsamic Vinaigrette. Divide among 4 plates and garnish with feta cheese (if using).
Cilantro-Lime Dressing: Whisk together olive oil, lime, mustard, honey, lime zest and cumin until blended. Stir in cilantro.
Grilled Chicken & Mango Salad:
- Stir together olive oil, lime juice, salt and pepper; toss with chicken and let stand for 10 minutes. Preheat grill to medium-high heat; grease grate well.
- Grill chicken for 5 to 7 minutes per side or until grill-marked and cooked through. Let rest for 5 minutes; thinly slice chicken diagonally.
- Arrange lettuce leaves on 4 plates. Arrange chicken, mango, hearts of palm, grapes, onion, cilantro and pecans on top; drizzle with Cilantro-Lime Dressing.
- Preheat grill to high heat; grease grate well.
- Grill calamari on grill or in grill pan for 1 minute per side.
- Cut into thin strips and place in large bowl along with leek, red pepper, fennel, carrot and zucchini; toss with olive oil and vinegar.
- Season with salt and pepper to taste. Serve warm.
Recipe provided by Toscana Saporita Cooking School
- Divide asparagus into 2 bunches. Align each bunch in flat row with ends at same level; thread 2 skewers crosswise through each bunch in lower third of stems (in thickest part), to form solid mat. Thread 2 skewers horizontally through onion slices, 2 per skewer. Rinse eggplant in colander with kosher salt; pat dry with towel. Brush asparagus, eggplant, and onions with olive oil; sprinkle with salt and pepper to taste.
- Preheat grill to moderate heat; grease grate well. Grill eggplant, onions, and asparagus, brushing occasionally with olive oil, for 8 to 12 minutes or until tender.
Vinaigrette: Meanwhile, in glass bowl, combine vinegar, salt, pepper, garlic and shallots; mix well. Slowly whisk in olive oil; set aside.
- Remove vegetables from skewers and drizzle with vinaigrette. Top with spinach and sprinkle with Parmesan shavings.
Recipe provided by Jim Coleman, executive chef of Normandy Farm and Coleman Restaurant
- Brush baking sheet with 2 tbsp olive oil; arrange cherry tomatoes on baking sheet in single layer, cut side down. Sprinkle with balsamic vinegar and sugar; bake for 7 minutes or until softened and starting to caramelize. Transfer to serving platter.
- Meanwhile, cook green beans in large pot of boiling salted water until fork-tender. Drain well; add to platter with tomatoes. Add cherry pepper, garlic, and salt and pepper to taste; toss well. Drizzle remaining olive oil over top; toss again.
- Sprinkle with pine nuts and mint. Top with cheese shavings. Serve at room temperature.
Recipe provided by Chef Mary Ann Esposito
