Summer recipes from FareStart chefs
Summer is all about the food and we wanted to share a few recipes from our very own chefs - FareStart Corporate Executive Chef Wayne Johnson, Executive Chef Timothy Delling of FareStart Catering & the FareStart Restaurant and Executive Chef Sarah Lorenzen of Maslow's by FareStart.
Corporate Executive Chef Wayne Johnson's Spicy Basil Marinade
Yield: 24 (serving size: 1 teaspoon)
Fresh basil can add such a hit of flavor to so many things: soups, grilled chicken, panini, or a fresh tomato and mozzarella salad. If you've found fragrant, fresh basil, or have grown your own, use it in this oil.
- 1/2 cup fresh basil leaves, tightly packed
- 1/2 cup olive oil
- 1 tsp dried tomato granulates
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon crush red pepper
- 1 tablespoon grated fresh Parmesan cheese
Place first 4 ingredients in a food processor; pulse 5 times or until pureed. Add cheese; process until blended. The marinade freezes well in oiled ice-cube trays.
Executive Chef Timothy Delling's Farestart Summer Gazpacho
Serves 4 people
This recipe can be used as not only a cold soup but as a sauce for fish or if you add a bit of sparkling water to it, it can become a beverage. It can even be a salad dressing! It's so versatile.
- 2 english cucumbers, peeled and chopped
- ¼ cup of chopped mint
- Juice from one lemon
- Kosher salt
- 2 cups honey dew cleaned peeled and cut into chunks
- ½ cup extra virgin olive oil
- 2 tablespoons honey
Ingredients for Garnish:
- Small diced cucumber
- Small dice melon
Place cucumbers, mint, honeydew, lemon juice, and honey in a high-powered blender. Once blended slowly add olive oil.
Season with salt to taste.
Executive Chef Sarah Lorenzo's
Yield: 16 bruschettas at 2 tablespoons apiece
We use this tasty pea puree on toasted baguette topped with radishes and Ricotta cheese. It's an easy and fast warm-weather appetizer!
- 2 cups peas
- 1 tablespoon Lemon zest
- 2 teaspoons Lemon juice
- 3 cloves Roasted garlic
- 1/8 cup shallot
- 1/8 cup mint - fresh or pickled
- 2 teaspoons Kosher salt
- 2 tablespoons Extra Virgin Olive Oil (EVOO)
In a medium saucepan bring salted water to a rolling boil. Once boiling blanch the peas for 30 seconds, just enough time to set the color to a bright green. Shock in an ice bath to stop the cooking process.
Using the Vitamix or food processor, add peas, roasted garlic, lemon zest and juice, shallots, salt, and mint.
Starting on low-speed drizzle EVOO slowly into the mixture until all the oil is incorporated.
The texture should be chunky and the oil should be fully incorporated into the mix.