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What's Fresh Recipes: August 2013 Archives

What's Fresh - Parsnips

photo (7).JPGChef Liana Robberecht explains why, in her words, "parsnips are the new kale".

Curried Parsnip Rice

4 large parsnips, washed, peeled , diced 

2 large carrot
, washed, peeled & diced 
2 cup fresh pineapple small diced,
 1 cup cucumber, peeled, and seeded, small dice 
1/2 cup green onions , thinly sliced

1/4 cup dried apricots, diced 
juice from 1 lime

2 tbsp mild curry powder

1 tbsp tumeric powder 
1/4 cup cashews, toasted 

salt and pepper, to taste

Use a food processor with the S blade to finely chop the parsnips and carrots until they look like small pieces of rice. Place in a bowl. Add all remaining ingredients except for the cashews and stir to combine well. Add cashews just prior to serving.

Add dollop of cilantro-honey yogurt 
Enjoy with a lovely white wine 

can be served with proteins, such as chicken, fish, beef or pork 
can also be served warm 

Serves 4 -6


What's Fresh - Heirloom Tomatoes

Here's the recipe for chef Fabio Centini's Red Snapper alla Liguere:

Red Snapper alla Ligure
Ingredients for 4 people:
4 red snapper fillets about 200 grams each
240 grams of diced heirloom tomatoes
100 grams of Arma di Taggia black olives
60 grams of pine nuts
3 cloves of garlic
125 grams of white wine
125 grams of fish broth
70 grams of extra virgin olive oil
Sauté the 4 red snapper fillets in a pan with extra virgin olive oil on both sides.
Finishing with skin side down, once skin turns golden brown, add garlic, diced heirloom tomatoes, pine nuts and Arma di Taggia black olives.
Deglaze with white wine and fish broth.
Put a lid on pan and let simmer at low heat for 10 minutes.
Serve with steamed vegetables.


What's Fresh - Clams

Today in our What's Fresh food segment, Chef Dwayne Ennest brought in these fantastic clam creations - cherry stone clams chilled on the half shell with a sesame yuzu vinaigrette and roasted Rhubarb.

Here's the recipe:

Smoked Dijon yuzu oil for chilled clams
1 cups extra virgin olive oil
3/4 cup white wine vinegar
1/2 teaspoon lemon oil
½ teaspoon orange oil
½ cup sesame oil
1 ½  tablespoons smoked Dijon
1/2 cup yuzu juice
1/2 cup lime juice
Combine and hand blend till smooth chill