Spring is on the way, and there’s nothing I love to cook more than fresh greens. Broccoli rabe is one of my favorites, also known as cime di rapa (meaning “turnip tops”), rapini, broccoli di rapa and broccoletti in Italy. The young leaves of the plant are used in cooking along with the clusters of green buds that resemble small heads of broccoli. The flavor of the vegetable is slightly nutty, bitter and pungent and has tons of vitamin A, potassium, calcium and iron, with its peak season from fall to spring.
I decided to incorporate it into a cheesy baked pasta dish made with fresh sweet Italian sausage and three cheeses (ricotta, Parmigiano-Reggiano and mozzarella), along with some fun mushroom flavored pasta, tossed in truffle oil. I picked up some fresh broccoli rabe at the farmers market and sautéed it with some garlic, red pepper flakes and extra virgin olive oil until aromatic, then tossed it into a big casserole dish with the pasta, cheeses and a dash of nutmeg and lemon zest, and baked it into a big pot of golden bubbly brown goodness.
The dish is a perfect light one-pot dish, and is superb served with a glass of crisp Italian white wine, a simple Arugula salad tossed with lemon, S&P, and shaved Parmigiano-Reggiano cheese, and crusty Italian bread with olive oil and red pepper flakes for dipping. Andiamo a mangiare!
1 bunch broccoli rabe, stems removed, chopped into large pieces
1 pound of pasta (dried ziti or penne, or chunky pasta of your choice)
2 tablespoons white truffle oil
Extra Virgin olive oil
3 cloves of garlic, minced or sliced
1 teaspoon of red pepper flakes
1 medium sweet onion, chopped
1 pound ground sweet or hot Italian sausage
1 (15 ounce) container whole milk ricotta
1 cup grated Parmigiano-Reggiano cheese
1 egg, whisked
A dash of nutmeg
1 teaspoon of fresh lemon zest
Fresh ground black pepper
2 cups shredded mozzarella cheese
2 tablespoons fresh parsley, chopped, for garnish
Preheat oven to 350 degrees. Grease a 9”x13” or 10” round casserole dish and set aside.
Bring a large pot of salted water to a boil and set up an ice bath in a large bowl to the side. Cook the broccoli rabe in the boiling water for 1 minute and immediately remove and plunge into ice bath to cool for another few minutes. Pat dry and set aside. Add the pasta to the boiling water and let cook until al dente, according to package directions. Drain and rinse pasta in cool water to stop cooking, while reserving ¼ cup of hot pasta water. Toss with white truffle oil and set aside.
Heat a large sauté pan with olive oil and bring the pan to a medium heat. Sauté the garlic and red pepper flakes for about a minute or two, until soft and aromatic. Add the broccoli rabe and toss with olive oil, add salt and heat through. Remove from pan and set aside.
In the same pan, heat more olive oil over medium high heat. Add chopped onion and sauté for about 3-5 minutes until soft and light golden brown. Add ground sausage and cook until browned, drain off any excess fat.
Return the cooked pasta and broccoli rabe into the large sauté pan with the sausage and onion mixture.
Toss the ricotta cheese with whisked egg, nutmeg, lemon zest, salt and pepper to taste. Add to the cooked pasta, broccoli rabe and sausage-onion mixture in the large sauté pan, mixing ingredients together well. Stir in ¼ cup of pasta water to make a light sauce.
Place the pasta mixture into the greased casserole dish. Top with shredded mozzarella cheese and bake for approximately 30-35 minutes until cheese is bubbly and golden brown. Let stand for 5 minutes, sprinkle with fresh chopped parsley and additional grated Parmigiano-Reggiano cheese for garnish.
Serve with a glass of crisp Italian white wine, a simple Arugula salad tossed with lemon, S&P, and shaved Parmigiano-Reggiano cheese, and crusty Italian bread with olive oil and red pepper flakes for dipping.
Winter is always a little bit depressing without any sunshine and constant grey skies and snow storms every other day in New York City. But there’s something cozy about it too, when I’m pent up in my apartment with not much to do other than cook, watch a good movie and snuggle under a blanket with my heater on. For my birthday last November my Mom got me a gorgeous Wolfgang Puck cast iron ceramic enamel braising pan which I’ve been dying to make a big pot of delicious comforting something or other in. I’ve had a craving for a warm and homey stew and had some Irish Stout Beef Stew Starter on hand from Williams-Sonoma so it was the perfect excuse to get cooking and cure the winter chills outside.
I rounded up some beef chuck, carrots, potatoes, chopped tomatoes, onions and baby peas and threw it all in the big pot. Adding a dark stout beer and beef broth gives it a hearty savory flavor and the stew starter has a nice balance of spices in it like cumin and curry and paprika for a little extra kick. The bad news is, Williams Sonoma has discontinued the Irish Stout Stew starter, but they do have a lovely Beef Stew Braising Base you can use instead that has dark beer and fire-roasted red peppers, chiles and tomatoes in it that would work just as lovely. After a few hours in the oven it’s just a big pot of yum. Kinda like a big hug. Now that’s worth staying in for.
Cut the beef into 1-inch cubes, dredge with seasoned pan-searing flour and brown in 2 tablespoons of canola oil over medium high heat for about 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon and set aside.
Add onions to the pan along with another 2 tablespoons of canola oil and saute for about 5 minutes until tender. Add the 2 tablespoons of minced garlic and saute another minute.
Add Worchestershire sauce and beer and cook with onions for a few minutes, stirring and scraping pan to loosen the brown bits. Add the beef broth and cook for another few minutes.
Return the seared beef to the pot, add the chopped tomatoes, carrots, potatoes and Beef Stew starter and salt and pepper to taste, and bring to a boil.
Cover and throw the pot into a preheated 350 degree oven and let the goods simmer for about an hour. Remove from oven, stir and reduce heat to 300 degrees. At this point, if the stew is not thick enough for your liking, add a slurry of starch or roux thickener mixed with some water (about 1/4 cup) into the stew and stir well throughout. You can also smash a few of the potatoes to thicken it up a little bit. Place pot back in the oven braise for another 30 minutes to an hour. Defrost the baby peas and add into the pot the last 5 minutes or so.
Let the stew cool on top of the stove uncovered for about 15-20 minutes to let it thicken. Serve with rye bread or Irish Brown Bread and a glass of Guinness or dark beer of your choice.
A Big Bowl of Comfort :: Irish Stout Beef Stew
- 1 cup seasoned pan-searing flour (Wegmans or Wondra)
- 4 tablespoons canola oil, divided
- 2 pounds boneless chuck beef, cut into 1-inch cubes
- 1 ½ large onions, sliced
- 2 tablespoons minced garlic (3 or 4 cloves)
- 1 tablespoon Worchestershire sauce
- 1 bottle Irish stout beer (like Guinness)
- 1 14-ounce can low-sodium beef broth
- 4 Roma tomatoes, chopped fine in a food processor
- 2 cups baby carrots or large carrot chunks
- 6 Yukon Gold potatoes, quartered into chunks
- 1 package frozen baby peas
- ¼ cup starch or roux thickener and water slurry (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Rye or Brown Bread for serving
- Preheat the oven to 350 degrees F and heat 2 tablespoons of canola oil over medium-high heat in a large cast iron enamel braising pan or Dutch oven.
- Cut the beef into 1-inch cubes, dredge with seasoned pan-searing flour and brown in 2 tablespoons of canola oil over medium high heat for about 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon and set aside.
- Add sliced onions to the pan along with another 2 tablespoons of canola oil and saute for about 5 minutes until tender. Add the 2 tablespoons of minced garlic and saute another minute.
- Add Worchestershire sauce and beer and cook with onions for a few minutes, stirring and scraping pan to loosen the brown bits. Add the beef broth and cook for another few minutes.
- Return the seared beef to the pot, add the chopped tomatoes, baby carrots, potatoes and Beef Stew starter and salt and pepper to taste, and bring to a boil.
- Cover and place the pot into the oven and let the goods simmer for about an hour. Remove from oven, stir and reduce heat to 300 degrees. At this point, if the stew is not thick enough for your liking, add a slurry of starch or roux thickener mixed with some water (about 1/4 cup) into the stew and stir well throughout. You can also smash a few of the potatoes to thicken it up a little bit. Place pot back in the oven braise for another 30 minutes to an hour. Defrost the baby peas and add into the pot the last 5 minutes or so.
- Let the stew cool on top of the stove uncovered for about 15-20 minutes to let it thicken. Serve with rye bread or Irish Brown Bread and a glass of Guinness or dark beer of your choice.
Other Beef Stew recipes you might enjoy:
Beef Stew with Beer and Paprika – Pioneer Woman
Martha Stewart’s Beef Stew
Old-Time Beef Stew – Paula Deen
The Christmas Holiday and New Year’s Eve is right around the corner and there’s no better way to celebrate the occasion than to pop open a bottle of gorgeous bubbly sparkling wine. Most people automatically think of Champagne when it comes to sparkling wine but there are actually some great selections of Cava and Prosecco that fit the bill too. But what is the difference between them all and how do you pick one that suits your palette and your budget?
I interviewed some of NYC’s top Wine Directors and Sommeliers in town: Joseph Camper of db Bistro, Laura Williamson of Jean-Georges, Jason Arias of Txikito, Peter Mastrogiovanni of La Cenita/EMM Group and Joe Campanale from Epicurean Group; to unveil the mystery behind all three sparkling wines and get some recommendations, food pairings and recipes to help you plan your holiday cocktail party in style.
The main difference in the three sparkling wines comes down to a few things: the grapes, the region, the soil, the fermentation process and temperature.
Champagne (also known as “cremante”, comes from only two regions of France: Rhones and Epernet, from either large houses that use blends of grapes or grower champagne from smaller private farms (also known as “farmer fizz”), according to Joseph Camper, Sommelier at db bistro moderne. Champagne has a distinct taste as well – a bit chalky and ‘yeasty’ with a minerality flavor.
Prosecco is an Italian sparkling wine; generally a Dry or Extra Dry wine; normally made from Glera (“Prosecco”) grapes. Prosecco is produced in the regions of Veneto and Friuli Venezia Giulia in Italy, and traditionally, mainly in the areas near Conegliano and Valdobbiadene, in the hills north of Treviso. It is the fruitiest of all three sparkling wines, and unlike Champagne is usually produced using the Charmat method in which the secondary fermentation is done in stainless steel tanks making it less expensive to produce. Prosecco comes in either fully sparkling (spumante) or lightly sparkling (frizzante, gentile) varieties.
Cava is a sparkling wine from Spain made in the traditional method of the French sparkling wine Champagne. The wine was originally known as Champaña until Spanish producers adopted the term “Cava” (cellar) in 1970 in reference to the underground cellars in which the wines ferment and age in the bottle. Cava has an ambiguous, well-balanced and neutral flavor. It’s looser knit, and has a less complex process in its making compared to Champagne.
French Sommelier – Joseph Camper, Sommelier of db bistro moderne
When people think about sparkling wine and France, of course their mind goes to the wonderful region of Champagne–which is in fact wonderful, because Champagne (in my opinion) is THE best wine producing regions in the world. While Champagne may be my dessert island wine, there are several other noteworthy sparkling wines from France. The top regions, aside from Champagne are: Burgundy, the Loire and even the Jura.
A few things to know about Champagne:
1) There are three primary grape varietals used, Chardonnay, Pinot Noir and Pinot Meunier. Most wines are a blend of all three, though there do exist some special bottlings that focus on just one of the three grapes (i.e., Blanc de Blanc is made entirely from Chardonnay)
2) With the arrival of the age of “Grower Champagne” (or as Terry Theise would say, “Farmer Fizz”) there is more focus on soil and specific sites, and we are seeing more vintage and single vineyard wines in the market than ever before!
RECOMMENDATIONS & FOOD PAIRINGS:
Sommelier Joseph Camper says that “Champagne works with almost all foods. It’s the greatest wine in the world.”
Vilmart, Grand Cellier: (not to be confused with Grand Cellier d’Or from the same producer): Vilmart GC, is in my opinion one of the greatest “entry-level” (price wise) Champagnes made, even though it is better than most prestige cuvées. It has incredible balance and precision, and therefore I would pair it with opening courses–raw fish, oysters, lobster, etc.
Egly-Ouriet, Viellissement Prolonge: Egly-Ouriet V.P. is crazy good. It tastes almost like Burgundy with bubbles. DON’T serve it in a Champagne flute, but rather in a larger, more typical wine glass to really enjoy the full array of the wine. It spends somewhere around 70 months on the lees, or yeast (!). For this wine, richer fare is called for–Turbot or Dover Sole, Veal. Butter! Also due to the autolytic quality of the wine it is unreal with umami flavors like soy. Crazy tasty with Asian food. BYOB anyone?!
Cremant du Bourgogne –
Val de Mer Cremant du Bourgogne: Sparkling wine made entirely from Chardonnay from the region of Chablis. Kimmeridgean limestone at its best! Serve with shellfish.
Cremant du Loire –
Francois Chidaine, Montlouis-Sur-Loire, Brut “Method Traditionalle”: Sparkling Chenin Blanc from one of the hot shot producers of Mountlouis and Vouvray. It’s technically, a Multi-Vintage wine, but there is always a code on the back of the bottle that reveals the vintage. Current release is 2011.
Domaine Huet Petillant: Also sparkling Chenin Blanc, but bottled at a low atmospheric pressure (less bubbles and certainly less aggressive–sometimes appears “flat” in the glass).
Cremant du Jura –
Tissot Cremant du Jura: Pinot Noir, Chardonnay and Poulsard: A ringer for champagne in its aromatic profile, though a bit softer and more floral. The perfect aperitif. Just drink it, by the gallon with or without food!
Photo Credit: Kristen Hess
Sometimes cocktails take not one, not two or three, but MANY rounds of testing to get it just right! This cocktail is just that: just right. Head Bartender at Chef Daniel Boulud’s Upper East Side cocktail lounge Bar Pleiades, and consulting bartender for the new db bistro cocktail menu, played with chocolate and red wine’s affinity for each other with this drink, as well as berry shrub’s red wine-berry fruitiness and Byrrh (a French wine based aperitif flavored with quinine). To make the drink, Byrrh is infused with cocoa nibs overnight. Pomegranate seeds are dropped into a champagne flute, and topped with a mixture of Rye, Cocoa nib infused Byrrh, White Crème de Cacao and Berry Shrub and Orange peel. When the drink is topped off with Champagne, the pomegranate seeds try, and try again, to rise to the top of the glass with the Champagne bubbles!
Try, Try Again
1 ounce Rittenhouse Rye
.5 ounce Cocoa nib infused Byrrh
.25 ounce White Creme de Cacao
.25 ounce Berry Shrub
Combine all ingredients in mixing glass. Stir and strain into champagne flute with bar spoon full of pomegranate seeds at bottom of glass. Top off with champagne.
French Sommelier – Laura Williamson, Master Sommelier, Jean-Georges
Raventos i Blanc, Sant Sadurní d’Anoia, Spain
Cavas Llopart Brut Rosé, Catalonia, Spain
Drusian Brut Valdobbiadene, Veneto, Italy
NV Hebrart Brut Rosé Champagne, France
1996 Legras and Haas Blanc de Blanc Chouilly Grand Cru, Champagne, France
Semi-Sweet Sparkling –
Renardat-Fâche Bugey Cerdon Rosé, Savoie, France
Semi-Sweet Sparkling – Grilled Foie Gras Dumplings, Papaya, Red Wine Syrup, Passion Fruit paired with Renardat-Fâche Bugey Cerdon Rosé, Savoie, France
Champagne – Toasted Egg Yolk, Caviar and Herbs paired with 1996 Legras and Haas Blanc de Blanc Chouilly Grand Cru, Champagne, France; Roasted Venison, Quince-Madeira Puree, Broccoli Raab and Cabrales Foam paired with NV Hebrart Brut Rosé Champagne, France
Blood Orange Bellini
photo credit: Kristen Hess
Makes 8 drinks:
1 1/4 cups fresh blood orange juice
1 bottle (750 ml) dry Crèmant d’Alsace, chilled (Prosecco or Cava can be substituted)
3 tablespoons orange liqueur, preferably Cointreau
Pour the juice, Crèmant, and orange liqueur into a large glass pitcher. Immediately and carefully pour into 8 champagne flutes and serve.
For 1 drink:
5 ounce Champagne (Prosecco or Cava can be substituted)
Juice of 1 blood orange
splash of Cointreau
Blood Orange French 75
photo credit: Kristen Hess
1 ounce Gin
Juice of 1 blood orange
3 oz Champagne (Prosecco or Cava can be substituted)
2 dashes Orange Bitters
1 splash Cointreau
Serve in a Champagne flute and garnish with a blood orange triangle (made by slicing a blood orange wheel into 3rds)
Recipes by Laura Williamson, Master Sommelier, Jean-Georges
Latin/Argentinean Sommelier – Jason Arias, Txikito
Master Sommelier Jason Arias and Executive Chef Alex Raij of Txikito NYC recommend Cava and Champagne choices that reflect their Basque, Catalan and Argentine holiday traditions with a classic Basque 75 cocktail and high quality seafood and pasta pairings.
Gramona (entry level to vintage)
Brut Nature (driest) – Juve y Champs
Avinyo and Raventos
Mas Foraster – rose cava
Perrier Jouet Belle Epoque
Cava and Champagne – High quality whole fish and mollusks and crustaceans (raw or cooked, or served in soup); Salt Cod Cannelloni (Canelons) and Pasta
Photo Credit: Txikito
Beach plum Gin or Patxarran (Basque sloe berry liqueur)
Bruised sage leaf
On rocks with splash of 7 up
Recipe by Sommelier Jason Arias, Txikito
Spanish/Mexican Sommelier – Peter Mastrogiovanni, La Cenita -Emm Group
La Cenita is a new Spanish/Mexican tapas restaurant in the Meatpacking District, part of the Emm Group. They have a focus on using very fresh and unique ingredients in their cocktails and also do a lot of house infusions with tequila including creative flavors such as prickly pear, jalapeno, coffee, cocoa nibs and bacon.
Head Corporate Beverage Manager, Peter Mastrogiovanni recommends the following Sparkling Wines and food pairings for the holidays if you’re looking for a Latin twist to your menu. Head Bartender Billy Potuin also shares his special cocktail recipe for La Ciderita – a light and boozy, warm and wintry cocktail that has an interesting take mixing sparkling Cava with tequila and Spanish cinnamon. It’s all natural, using honey and lemon and cranberry bitters and not too sweet making it a great cocktail for the holidays.
Everyday – Segura Viudas Brut
Splurge – Poema
Everyday – Moet & Chandon Imperial Brut Reserve
Splurge – Perrier – Jouet
Cava and Champagne – Chicken Mole Taquitos and Snapper Nectarine Ceviche
Photo Credit: Kristen Hess
2 ounces Canela-infused Herra Durra Reposado
.75 ounce Cinnamon Syrup
.75 ounce Apple Cider
.75 ounce Laird’s Applejack
.5 ounce Honey Syrup
.25 oz Lemon Juice
4-5 dashes Spiced Cranberry Bitters
Shake, strain up in martini glass, top with Sparkling Cava wine. Garnish with a Canela (or cinnamon) stick and dried cranberries
Recipe by Lead Bartender Billy Potuin, La Cenita
Italian Sommelier – Joseph Campanale, Executive Beverage Director, Epicurean Group (dell’Anima/L’Artusi/Anfora/L’Apicio)
Cava - is from the Cava region in Spain. It is made in the same method as Champagne as is less fruit-forward than Prosecco. It doesn’t have the acidity or minerality of good Champagne but the best examples can be quite delicious. Some of my favorites are:
Everyday - German Gilabert $12
Mid - Avinyo Cava Brut NV $20
Splurge - Cava Recaredo Brut Nature $32
Prosecco - Made from the Prosecco grape in the Veneto region of Italy. This is fruit-forward and can be a little sweet. If you use prosecco in a cocktail remember that it can have some sweetness. Also it lacks the yeasty flavors of Champagne/Cava.
Everyday - Ca’ Furlan Prosecco NV $10
Mid - Sorrelle Branca Prosecco di Valdobbiadenne “Extra Dry” NV $15
Splurge - Case Coste Piane Prosecco Frizzante Naturalmente 2011 $20
Champagne - The highest quality of all sparkling wine, it comes from the Champagne region of France and is made from Pinot Noir, Chardonnay and a local grape known as Pinot Meunier. Go for the smaller producers who grow their own grapes (Grower champagne). At their best, Champagne is crisp, mineral driven wine with a ton of complexity from high-quality grapes and aging on the lees (spent yeast). I think it would be unwise to use one of these in a cocktail.
Everyday - Pierre Brigandat NV $30
Mid - Gaston Chiquet Grand Cru Blanc des Blancs NV $52
Splurge - Vilmat et Cie “Couer de Cuvee” 2004 $125
Cava - Parmigiano Cheese - this hard, nutty cheese will complement the creamy bubbly Cava. Cava’s earthiness will be reflected in the cheese as well as the creaminess from the lees aging but the bubbles will cut through the richness.
Prosecco - Thai Food - Prosecco’s fruit-forward aromatics will complement the exotic, full-flavored Thai food. The chill of the wine and (sometimes) residual sweetness will cool down spicy Thai or complement the sweeter food.
Champagne - Fried Chicken - There is something just absolutely fun about the high-low pairing of fried chicken and Champagne. They were made for each other. Fried chicken is the fatty, crunchy poultry that needs a crisp, bubbly wine to cut through the grease and complement the crunch. This is a great flavor and texture experience.
Photo Credit: Epicurean Group
1 oz. Milagro Silver tequila
2 oz. Grapefruit Juice
½ oz. Simple Syrup
2 oz. Prosecco
2 dashes Fee Bros. Grapefruit Bitters
Grapefruit Peel for Garnish
Shake tequila, grapefruit juice and simple syrup over ice and double-strain into a flute. Top with prosecco and grapefruit bitters. Garnish with a grapefruit peel. Enjoy!
Photo Credit: Epicurean Group
Ten Past Twelve
1 1/2 oz. flor de cana white rum
3/4 oz. Lillet
½ oz. Orchard Apricot Liqueur
1/2 oz. Lemon
Rose Cava topper
Stir all ingredients together. Spank beer glass with rosemary stem. Pour ingredients over ice in a beer glass, top with Rose Cava of your choice. Enjoy!
Recipes by Joseph Campanale, Executive Beverage Director, Epicurean Group
I recently did a fun food styling TV segment for Mario Lopez and Avocados from Mexico on the Bethenny show and NBC New York Live. The segment featured Mario discussing his new cookbook Extra Lean, demonstrating how to use fresh avocados in your everyday cooking for delicious healthy meals. I made his Chicken Enchiladas with Black Bean, Corn and Avocado Salsa for the show – it turned out absolutely delicious and was a hit backstage! I also made some gorgeous Avocado, Mozzarella and Tomato Salad Bites for the Bethenny Show that were super cute and delicious. Here’s the recipes and some fun behind the scenes photos from the show!
WATCH THE VIDEO FROM NY LIVE NBC SHOW
Chicken Enchiladas with Black Bean, Avocado and Corn Salsa
6 corn tortillas
2 tsp olive oil
1/2 cup diced bell pepper
1/2 cup diced onion
1/2 tsp salt
1/2 tsp dried oregano
6 oz cooked chicken breast, shredded
2 tbsp canned green chiles
1/2 cup mild tomato salsa, divided
1/2 cup low fat shredded cheese (cheddar or Monterey Jack recommended)
Hot sauce (optional)
Nonstick cooking spray
- Preheat oven to 375°F.
- Wrap tortillas in aluminum foil and place in the oven to warm.
- Heat oil in large skillet over medium heat; add onions and peppers. Season with salt and oregano and sauté for 5 minutes.
- Add chicken, green chiles, 1/2 cup salsa, and spinach and cook until spinach is wilted.
- Remove tortillas from the oven and spray a 9 x 9 inch baking dish with non-stick cooking spray
- Place 1/4 cup of chicken mixture in a tortilla, roll up and transfer to baking dish; repeat with remaining tortillas.
- Top tortillas with Black Bean, Avocado and Corn Salsa and cheese and bake for 10 minutes until cheese is melted.
- Garnish with chopped scallions, additional Black Bean, Avocado and Corn Salsa and serve with hot sauce, if desired.
Black Bean, Avocado and Corn Salsa
Serves 4 – 8
1/4 cup vinaigrette salad dressing
1/4 cup sliced scallions
2 tbsps chopped fresh cilantro
1 tsp grated lime peel
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels
1/2 cup diced red pepper
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
In large bowl, whisk together salad dressing, scallions, cilantro and lime peel. Stir in beans, corn and red pepper. Add avocado; toss gently. Season with salt, if desired.
photo: Kristen Hess
Avocado, Mozzarella and Tomato Salad
Serves: 4 – 6
- 2 Hass Avocados from Mexico, sliced
- 2 ripe tomatoes
- 1 pound mozzarella
- 1 1/2 ounce bunch of fresh basil leaves
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- salt and pepper to taste
- With a small knife or “shark”, cut the little stem end out of the tomato using a serrated knife, cut the tomatoes into 1/3 inch slices.
- Slice the mozzarella 1/4 inch thick.
- Alternate slices of Avocado, tomato, mozzarella and basil leaves like playing cards on individual plates.
- Drizzle on the olive oil and vinegar.
- Season with salt and pepper.
photo: Avocados from Mexico
Set and Mario Lopez photos: Kristen Hess