MONDAY
Peach, Corn and Arugula Salad by Chef Jason Knibb of Nine-Ten - San Diego, CA
The peppery bite of the arugula in this cold salad contrasts with the sweet flesh of the peach, whose delicate texture in turn contrasts with the crunch of the sweet corn. The qualities of each ingredient are thrown into sharper contrast and highlighted like the foils of theater. Throw in a few slices of anise-scented fennel and you have a summertime Shakespeare festival in one dish.
Chef Jason Knibb's recipe
TUESDAY
Cucumber and Tomato Gazpacho with Sautéed Shrimp by Chef Drew Van Leuvan of One Midtown Kitchen - Atlanta, GA
Summer in Spain is nothing without gazpacho. Fresh raw tomatoes, bell peppers, cucumbers, and onions make the base for the classic version of this soup, which is best served chilled. Chef Van Leuvan's take on this summery sopa is a little something different—his tomatoes are stewed for deeper flavor.
Chef Drew Van Leuvan's recipe
WEDNESDAY
Summer Squash Salad with Green Peppercorn Vinaigrette by Chef Deepak Kaul of Serpentine - San Francisco, CA
Take simply sliced vegetables and add Chef Deepak Kaul's characteristic swirl of mood-lifting flavors, textures, and colors. A piquant vinaigrette combines sweetness and heat with honey, clove, and brined green peppercorns. Add fresh torn mint and parsley to round out the bright flavors.
Chef Deepak Kaul's recipe
THURSDAY
Roasted Pork Chops with Bacon, Escarole, Peaches, Maple Verjus, and Pecans by Chef Glenn Babcock of Nage Bistro - Washington, DC
Chef Babcock combines sautéed peaches and bacon with a maple-verjus sauce in this succulent back porch crowd-pleaser. Peaches peak at mid-summer—so take advantage while you can. Fresh peaches will feel firm, have a pink background color with no visible green, and smell like pure goodness!
Chef Glenn Babcock's recipe
FRIDAY
Pan-Seared Red Snapper with Tomato Salad by Chef Jeremy Spector of The Brindle Room - New York, NY
For this Friday show-stopper, simplicity is what it's all about. What could be more fit for a high-summer's eve than a fresh tomato salad, simply prepared, and seared red snapper? Toast to the pleasures of the Mediterranean diet with a glass of sparkling rosé.
Chef Jeremy Spector's recipe
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