4 3/4 inch inch thick slices of seedless watermelon 4 ripe heirloom tomatoes, sliced into wedges 4 tablespoons extra virgin olive oil Kosher salt and fresh ground pepper, to taste 1 tablespoon fresh lemon juice 4
teaspoons aged balsamic vinegar 8 small leaves fresh opal basil 8 small leaves of fresh green basil Maldon sea salt, for garnish
Not exact matches
Pin It Serves: 4 to 6 as a first course Ingredients: 3 tablespoons
aged balsamic vinegar 1/4
teaspoon sea salt, plus more for sprinkling 1/3 cup extra-virgin olive oil 1/8
teaspoon freshly ground pepper 1 pound fresh mozzarella, cut into... Continue Reading →
good quality tequila 2 pound choice porterhouse steak,
aged 1 crushed garlic clove 2 tablespoons lime juice 2 tablespoons pineapple juice 1/4 cup melted butter dash of
balsamic vinegar 2
teaspoons lemon pepper 2
teaspoons Montreal Steak Seasoning
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted organic tomatoes 1/4
teaspoon sea salt and fresh cracked pepper to taste Pinch of crushed red chili flakes 1 tablespoon
aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
Grilled Zucchini Bruschetta with Garden Herb Goat Cheese 5 small zucchini, sliced lengthwise, 1 / 4 - inch thick 1/4 cup extra-virgin olive oil, divided 2 tablespoons
aged balsamic vinegar 1/2
teaspoon sea salt 1/4
teaspoon fresh cracked pepper 1 french baguette, sliced
Recipe by Suzanne Goin, Bon Appetit Ingredients: 1/2 pound seedless red or purple grapes 1 tablespoon minced shallot 1 tablespoon (or more) Sherry
vinegar 1/4
teaspoon kosher salt plus more for seasoning 1/4 cup extra-virgin olive oil 1 tablespoon saba or
aged balsamic vinegar plus more for drizzling Freshly ground black pepper 1/2 pound arugula (about -LSB-...]