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Garden-Fresh Frittata with Amaranth Leaves Print E-mail
Written by Michael Costa   
Michael Costa's Amaranth FrittataIf you’ve seen my previous recipes on Gardens to Tables, you know I’m a big fan of utilizing every part of a vegetable, and not just the “premium” pieces—radish greens and carrot tops being the most recent examples.

Amaranth definitely falls into that category. It’s a versatile, ancient grain, but its less-famous leaves are edible too. However, unlike radish greens and carrot tops, eating them raw can be a challenge. Its pleasant, grassy flavor quickly turns into a chalky, bitter aftertaste that feels like it’s camping in the back of your throat the rest of the day.

I recently received a beautiful bunch of dark purple amaranth leaves from Harmony Valley Farm in Viroqua, Wisconsin, and put them right to work in my sauté pan with some fresh yukina savoy greens (which add a tasty mustard component), creating the base for this delicious, rustic, garden-heavy frittata. (Click "read more" for recipe.)

Grange Restaurant's Heirloom Tomato Gazpacho Print E-mail
Written by Chef Michael Tuohy   

Serves 6-8 people

3 Heirloom Tomatoes, rough chopped
2 Cucumbers, peeled, seeded and rough chopped
2 cloves garlic, minced
1 T pimenton dulce (sweet smoked Spanish paprika)
1 T pimenton piquante (spicy smoked Spanish paprika)
1 T toasted ground cumin
1 C torn sour dough bread
1 C almonds, rough chopped (marcona preferred)
2 C extra virgin olive oil
1/2 C sherry vinegar
salt to taste

***note: For best results, I like to double puree using an immersion blender first,
then transfer to a high powered blender like a Vita Prep for a smooth, light airy texture.
If you blend just once using a standard blender or food processor, you will have a more
coarse texture, which can be nice and just as satisfying.

1. Place all of the ingredients except for the olive oil in a container large enough to hold while blending with an immersion blender. Or, place into a standard blender container.
2. Begin blending and slowly adding the olive oil to create an emulsion.
3. After all ingredients are incorporated, taste and adjust for seasoning.
4. Chill very well before serving.

Garnish with a drizzle of olive oil, some chopped almonds and a bit of coarse sea salt like Fleur de sel, or maldon.

Cilantro-and-Macadamia-Nut Crust and Tropical Citrus Marinade for Fish, Chicken or Tofu Print E-mail
Written by Chef Marc McDowell, Ritz-Carlton, Kapalua   

Below is an easy recipe for a tropical citrus marinade that is great for fish, chicken or tofu. Also a macadamia and cilantro mixture I use as a crust. It’s wonderful and full of flavor!! 

Cilantro and Macadamia Nut Crust for Fish, Chicken or Tofu

6- 5 oz. portions of Mahi Mahi
1/3 Cup of Macadamia Nut pieces
1/2 Cup Cilantro Stems, chopped
11/2 tsp. Ginger, peeled & finely chopped
11/2 tsp. Garlic, minced
0.5 oz. Lime Juice, fresh
1 oz. Vegetable Oil
1/2 tsp. Serrano or jalapeno Chili, chop with seeds
1 tsp. Salt
1/2 tsp. Fresh Ground Black Pepper

1. Combine the cilantro stems, macadamia nuts, ginger, garlic and Serrano and process in a robot coupe or food processor for 15 seconds.
2. Add the lime juice and oil, season and process for another 20 seconds.
3. Taste and adjust as necessary.
4. Marinate the fish, chicken or tofu in tropical citrus marinade 6 hours, drain off excess. Season with salt and fresh ground white pepper and sear in a hot saute’ pan with 1 Tbl oil on both sides. Remove and let chill slightly until cool enough to spread 1-2 Tbsp. of crust on top.
5. Place in 375 degree oven for 6-7 minutes and remove and serve with nice fresh pineapple salsa.

Tropical Citrus Marinade for Fish, Chicken or Tofu

Zest and Juice of 1 Lemon
Zest and Juice of 1 Orange
Zest and Juice of 1 Lime
1 tsp Lemongrass pulverized
3 each Kaffir Lime Leaf Pulverized
2 Tbl. Cilantro, chopped
1 tsp lime or lemon thyme leaves                                                           
2 tsp lime basil leaves                                                                     
1/2 Tbl  Garlic, chopped
1/2 Tbl Ginger, chopped
6 oz. Salad Oil                                                                                                       

1. Place all ingredients in a blender and emulsify for 15 seconds. Or mix in a bowl with whisk for a temporary emulsion.

The Terranea Resort's Basil Grape Martini Print E-mail
Written by Ann Shepphird   

Here is the recipe for the Basil Grape Martini, served in the lobby bar of the Terranea Resort in Palos Verdes, California -- which offers spectacular views of the Pacific Ocean from its outdoor deck. Whatever your view, I'm sure the drink will be just as tasty and, with the lemons, limes, grapes, basil and cranberry juice, it's chock full of antioxidants.

Muddle two lemons, two limes, four grapes and four basil leaves.
2 oz citron vodka
1 ½ oz Cointreau
1 oz cranberry juice

Shake, strain into chilled martini glass, garnish with skewed grapes or a lime wedge.

Banyan Tree's Roasted Beet, Feta Cheese and Quinoa Salad Print E-mail
Written by Ryan Urig, Chef de Cuisine   
The Banyan Tree is the signature restaurant at the Ritz-Carlton, Kapalua, on the Hawaiian island of Maui. Here is Chef Urig’s recipe for a roasted-beet, feta cheese and quinoa salad.

Yields eight servings

Beet Salad
6 oz. baby red beets
6 oz. baby golden beets
3 oz. feta cheese
6 oz. extra virgin olive oil
.15 oz. chives
.15 oz. tomato concasse

1.  Remove tops from beets, wash well.
2. Toss in extra virgin olive oil an wrap tightly in foil
3. Roast in oven at 375 degrees until tender, then cool
4. Peel skin and quarter
5. Toss together with extra virgin olive oil, the other ingredients and Minus 8 aged balsamic vinegar
6. Plate separate piles of beets and the quinoa pilaf (recipe below)
7. Finish with feta cheese

Quinoa Pilaf
12 oz. organic red quinoa
1.5 oz. extra virgin olive oil
36 oz. water
0.5 oz. lemon
3 oz. red onion
3 oz. cilantro
3 oz. parsley

1. Blanch and shock quinoa in salted water
2. Toss quinoa together with the rest of the ingredients
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