May
Smoked Watermelon, Feta Salad
Yield: 6-8 servings
Ingredients:
1 ea. small to medium seedless watermelon (sliced about 2 inches thick)
1 ½ cups feta cheese
2 bu. Arugula (or spinach)
½ cup sherry vinegar
2 cups olive oil
salt and pepper to taste
Method:
Place sliced watermelon on grill (wood chips/smoking optional). Cook each side for 5 minutes. Remove from grill and dice, medium size. Add all ingredients to bowl and toss. Serve and enjoy!
This recipe was created by Chef Brandt Evans, Chef/Owner of Blue Canyon Kitchen & Tavern in Twinsburg, Ohio.
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May
Simplicity Salad (BC Tomato Salad)
Yield: 6 Servings
Ingredients:
6-8 Vine Ripened Tomatoes (Heirloom, or from own backyard)
2 cups sliced fresh mozzarella
2 cups Salsa Verde:
2lbs. tomatillos
½ cup chopped red onion
3 ea. jalapeno (de-seeded and diced finely)
½ cup rice wine vinegar
1 tsp. cumin
3 Tsp. granulated sugar
2 Tsp. fresh cilantro
Salt and pepper to taste
Method:
Take tomatoes and take core out. Slice tomatoes. Mix tomatoes and mozzarella in a bowl. Add Salsa Verde and salt and pepper. Serve and enjoy!
This recipe was created by Chef Brandt Evans, Chef/Owner of Blue Canyon Kitchen & Tavern in Twinsburg, Ohio.
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© 2010
