Serves 4 as a Starter
Ingredients:
1 pounds fresh, ripe apricots, halved and pitted
3 tablespoons golden balsamic vinegar 1 teaspoon Vanilla Paste 2 tablespoons extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper 6 ounces Wild Baby Arugula ½ pound Burrata cheese, cut into 4 wedges 4 ounces thinly sliced Prosciutto di Parma Juice of ½ lemon Good quality Olive Oil
Recipe:
Preheat your BBQ or a grill pan on high heat. In a medium-sized mixing bowl, whisk together the vinegar, vanilla paste and olive oil. Add the apricots and toss to coat. Grill the apricots, cut side down over high heat, until lightly charred, about 3 minutes. Arrange a large platter or plank with the grilled apricots. Place slices of the Prosciutto on the platter, to create an artistic design. Situate the wedges of burrata cheese between the Prosciutto and grilled apricots. Garnish the platter with the wild arugula leaves. Drizzle the platter with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and freshly ground pepper. Zucchini Ribbons With Lemon & ParmesanServes 4 as a Side
Ingredients:
3 small whole zucchini, washed
Salt & freshly ground pepper Juice and zest of 1 lemon 3 tablespoons extra virgin olive oil One 3-ounce wedge Parmigiano Reggiano A handful of basil leaves, cut chiffonade
Recipe:
Slice a ¼-inch from each end of the zucchini. Using a mandolin or sharp knife, slice very thin ribbons of the zucchini to create long strips. Layer the zucchini ribbons on a platter. Season the zucchini ribbons with salt and pepper and squeeze the juice from the lemon on top. Drizzle the olive oil across the zucchini and scatter the basil over the ribbons. Using a vegetable peeler, shave the Parmesan cheese over the top. Garnish with the lemon zest. Serve immediately. Summer Sunset Martinis
Makes 1 Martini
Ingredients:
2 ounces Grey Goose Orange
1 ounce fresh grapefruit juice ½ ounce Triple Sec ½ ounce simple syrup 1 tablespoon Grenadine
Recipe:
Chef Jamie Gwen's Summer Recipes