Garden Vegetable Salad

INGREDIENTS

  • ½ cupCooked Orecchiette Pasta (or similar)
  • ½ cupGrilled Brussels Sprouts
  • ½ cupArtichoke Hearts
  • 2 oz. Grilled Green Zucchini
  • ⅓ cup Roasted or Grilled Cherry Tomatoes
  • 12 oz.Baby Spinach
  • ¼ cupRadicchio
  • 2 oz.Grilled Bacon Dressing
  • 1 tsp Basil
  • 1 tsp Tarragon

SERVING NOTES

Prepare all items: cook/cool pasta and set aside for tossing.
Marinate in oil, salt, and pepper, then grill brussels sprouts, zucchini, tomatoes, and radicchio. Allow to cool for just a couple minutes, then toss all vegetables, pasta, and dressing together, and place in serving bowl. Garnish with herb duo.

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Jerk-Marinated Chicken Wings

INGREDIENTS

  • 2 cup Soy Sauce
  • 1 cup Rice Vinegar
  • 4 ea Oranges
  • 4 ea Limes
  • 6 ea Garlic
  • 3 ea Shallots
  • 2 oz Ginger
  • 8 oz Thyme
  • 2 tbl Allspice
  • 1 cup Brown sugar
  • 2 ea Habanero

SERVING NOTES

Add to blender and blend all ingredients on high until you have a smooth puree Transfer to appropriate container, cover, label, date and refrigerate.

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Sparkling Sorbet Sangria

INGREDIENTS

  • ¾ oz Grey Goose Vodka
  • ½ oz Lemon Juice
  • ½ oz Monin Agave Nectar
  • ½ oz. scoop (inside) Raspberry (daily) Sorbet
  • 3 oz Kenwood Sparkling Wine

SERVING NOTES

Place first 4 ingredients into mixing glass with light ice.
Shake Vigorously
Double Strain into champagne flute.

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