- On serving platter, arrange 4 stacks; for each stack, start with tomato slice on bottom, then layer mozzarella slice and basil leaf over top, repeating three more times for each stack (each stack should have 4 slices of tomatoes, 4 slices of mozzarella and 4 basil leaves total).
- In small bowl, whisk together olive oil, vinegar and salt; drizzle over stacks. Serve immediately.
Recipe provided by Chef Mary Ann Esposito
- Buffalo Chicken Salad: Whisk together Buffalo wing sauce and olive oil; reserve half of the sauce mixture. Marinate chicken with remaining mixture for 10 minutes.
- Preheat grill to medium-high; grease grate well. Season chicken with salt and pepper and grill for 5 to 7 minutes per side or until grill-marked and cooked through.
Blue Cheese Dressing:
Whisk together white wine vinegar, mustard, garlic, salt and pepper; whisk in olive oil until blended. Stir in Blue cheese and chives.
- In large bowl, combine lettuce, tomatoes, cucumber, carrot, celery and onion. Toss with Blue Cheese Dressing until coated. Arrange on 4 plates; slice chicken and arrange evenly over each salad. Drizzle with reserved Buffalo sauce mixture and sprinkle with blue cheese.
Lemon Dressing:
In bowl, whisk together lemon juice, mustard, honey, salt and pepper. Slowly whisk in olive oil.
Salad:
- Preheat oven to 400°F. Place chicken breasts on foil-lined baking sheet; drizzle with olive oil and sprinkle with salt, pepper and paprika. Bake for 20 to 30 minutes or until juices run clear when pierced with a fork and instant-read thermometer reads 165°F when inserted into thickest part. Let stand for 5 minutes; slice diagonally.
- Thinly slice Brussels sprouts, radicchio and fennel using sharp knife, vegetable slicer or food processor. Cut both ends away from oranges; using a sharp knife, remove peel and outer membrane. Cut between membranes to release segments.
- In large bowl, combine chicken, Brussels sprouts, radicchio, fennel and orange segments; toss with Lemon Dressing to coat. Garnish with pomegranate seeds.
Thyme Dressing: In small saucepan, combine honey, orange juice, lemon zest, lemon juice and thyme sprigs; bring to low simmer. Simmer for 5 minutes. Remove from heat; let cool. Strain dressing into mixing bowl and whisk in olive oil.
Salad: Gently toss together melon, blueberries, and 1/3 cup dressing in serving bowl. Spoon into individual ramekins or glasses and garnish with thyme sprigs. Serve immediately, with extra dressing on the side.
Provided by Chef Jim Coleman
Blackened Fish:
- Stir together paprika, pepper, garlic powder, onion powder, oregano, thyme, salt and cayenne until blended; season fillets with paprika mixture and let stand for 5 minutes.
- Heat oil in large cast iron frying pan or heavy-bottom skillet set over medium heat; cook tilapia for 2 to 3 minutes per side or until blackened on the outside and just cooked through.
Taco Salad: Meanwhile, in large bowl, combine lettuce, corn, avocado, tomato, radishes, red onion and cilantro; toss with Cumin-Lime Vinaigrette. Divide among 4 plates. Top with fish fillet; garnish with tortilla strips and lime wedges.
Lime-Cumin Vinaigrette: Whisk together olive oil, lime juice, lime zest, garlic, cumin, salt and pepper.
Tip:
• To make tortilla strips, preheat oven to 425°F. Stack four 7-inch flour tortillas and slice in half. Cut crosswise into 1/2-inch-wide strips. Toss with 2 tbsp olive oil and season with 1/4 tsp salt. Spread in single layer on large baking sheet; bake for 10 minutes or until crispy and lightly golden. Let cool.
Banh Mi Salad Bowl:
- Preheat grill to medium-high heat; grease grate well. Pat pork tenderloin dry with paper towel; rub with olive oil and season with salt and pepper.
- Grill pork tenderloin for 5 minutes per side; grill, basting with hoisin sauce, for 5 to 8 minutes longer or until instant-read thermometer registers 155°F when inserted into thickest portion of the meat. Let stand for 10 minutes; cut into 1/4-inch-thick slices.
- In large bowl, combine lettuce and green onions; toss with Sriracha Vinaigrette. Divide among bowls. Arrange pork slices, pickled vegetables and cilantro on top.
Sriracha Vinaigrette:
Whisk together rice wine vinegar, olive oil, ginger, brown sugar, sriracha, soy sauce, garlic and salt.
Pomegranate Molasses Dressing: Whisk together olive oil, pomegranate molasses, red wine vinegar, honey, garlic, salt, pepper, cinnamon and allspice.
Arugula Salad:
Lay slices of pancetta on paper towel on microwave-safe plate; microwave on high at 30-second intervals until crisp. Let cool. Toss arugula with Pomegranate Molasses Dressing. Top with crisped pancetta, figs and Parmesan cheese.
Tip: Serve this salad with fresh crusty bread if desired.
