TASTE FOR SIGHT DINNER
July 18, 2008 7:30 p.m. at the oklahoma history center
Big brothers and big sisters
Taste of oklahoma at the Cowboy museum
Saturday August 13, 2008
March of dimes signature chefs auction
Wednesday, October 29, 2008
Farmers Market Recipes:
Fire Roasted Tomato and Avocado Bruschetta with Garlic Yogurt Cheese: Yields 25 pieces
Ingredients: 5 Roma Tomatoes, 4 Avocados, 5 TBSP Olive Oil, 1/4 Cup of Wagon Creek Creamery Yogurt Cheese, 6 leaves Fresh Basil, 6 leaves Fresh Parsley, 1/4 Cup of Goat Cheese, 1/4 Cup of Shredded Asiago Cheese, 4 TBSP Lime Juice, 10 TSP Shredded Parmesan Cheese, 1 18in. French Baguette, Salt and Pepper to your taste.
Method: Dice tomatoes and avocados removing seeds from tomatoes, add the Olive Oil, Yogurt, Basil, Parsley, Goat Cheese, Asiago Cheese, Lime Juice, and Shredded Parmesan, Salt and Pepper to taste. Fold in with a spoon.
Slice Baguette on bias 1/4 in. thick. Grilled with olive oil and salt and pepper.
Serving: 1 TBSP of Bruschetta mixture on top of one slice of french bread.
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Celery Root and Red Mustard Greens Salad served with Lavender Thyme Dressing: Yields 5 salads
Ingredients: 1 lb. Red Mustard Greens, 1 lb. Arugula, 1/2 lb. Celery Root (julienne), 1 cup Candied Walnuts, 1 cup Cherry Tomatoes (cut in half), 1/2 cup Blue Cheese Crumbles, 1/1 lb. Mixed Field Greens.
Dressing Ingredients: 3 TBSP Fresh Thyme, 1 TBSP Lavender, 3/4 cup Honey, 2 TSP Dijon Mustard, 1 med. Shallot, 1 clove Garlic(minced), 3/4 cup Vinegar, 1 1/2 cup Salad Oil.
Method: Combine all ingredients and fold in dressing
Method Dressing: Combine Vinegar, Garlic, Shallots, Honey, Lavender, Thyme in a bowl and wisk in Salad Oil. Season with salt and pepper.
