Green Olive and Goat Cheese Crostini

Muir's Spicy Edamame

Fresh Heirloom Tomato and Fruit Salsa

Fresh Heirloom Tomato and Fruit Salsa

Ingredients:

1 clamshell Baby Heirloom Tomatoes
1 Grapefruit, peeled and segmented, cut segments in thirds

6-10 medium Strawberries, stemmed and quartered

1 clove Garlic, mashed and minced

10 sprigs Cilantro, picked and rough chopped

1 Jalapeno pepper, seeds and pith removed, minced

¼ cup Onion, chopped

Salt and Pepper to taste

Juice of one Lime

Preparation:

Add all ingredients in a medium bowl and toss. Allow the mixture to meld together in refrigerator for at least 2 hours before serving.

**This would be great with tortilla chips, or as a topping on a Mexican flavored salad!

 *Recipe courtesy of Chef Jonathan Bragg

Enjoy!

Giant Jalapeno Onion Rings

Giant Jalapeno Onion Rings

Ingredients:

2-3 Super Colossal Onions, peeled


4 1⁄4 cups flour


1 cup Panko Bread Crumbs


3⁄4 cup cornstarch


1⁄3 cup baking powder


2 tbsp. dried parsley


2 tbsp. seasoned salt, such as Lawry's


Vegetable oil


1 cup milk


1 cup buttermilk

1 Jalapeno Pepper, seeded, stemmed and finely minced

1 clove Garlic, peeled, mashed and minced

Preparation:

1. Cut onions crosswise into 1"-thick slices and separate into rings. Place rings in a large bowl of cold water and soak for at least 30 minutes to remove any bitterness.

2. To make dry batter, mix together 2 1⁄4 cups of the flour, Panko bread crumbs, cornstarch, baking powder, parsley, and seasoned salt in a large bowl, then cover and set aside.

3. Pour enough oil into a cast-iron pot to come to a depth of 3". Heat over medium-high heat to 325°–350°. Put remaining 2 cups flour in a bowl. In another bowl, mix together milk, buttermilk, jalapeno and garlic.

4. Drain onions. Working in batches, about 3–5 rings at a time, dredge onions in flour, then dip in milk mixture, then dredge in dry batter. Immediately fry onions in hot oil until crisp and golden, about 2 minutes. Use tongs or a slotted spoon to remove onion rings from oil; drain well on paper towels before serving.

*Recipe adapted by Laura Muir and Chef Patricia Fava from the Smoke Stack Restaurant

Enjoy!

Pepperonata

Roasted Pumpkin Seeds with Togarashi

Roasted Pumpkin Seeds

Ingredients:

1 1/2 cup Pumpkin Seeds

6 cups water

3 T. table salt

1-2 t. Ichimi Togarashi Seasoning (found at local asian market)

1 T. Kosher Salt

2 T. Olive Oil 

Preparation:

Preheat oven to 375 degrees. Rinse Pumpkin Seeds well. Place 1 1/2 cups Pumpkin Seeds in sauce pan with 6 cups water and 3 T. table salt. Bring to a boil on high. Reduce heat to medium and simmer for 20 minutes. Drain water. In a medium bowl mix Pumpkin Seeds, 2 T. Olive Oil, 1 T. Kosher Salt and 1-2 t. Togarashi seasoning. When all seeds are evenly coated place them on a cookie sheet. Bake in oven until slightly browned. Do not overcook. Spread them out to cool a little before serving.

Enjoy! Beware, once you taste them, you may not be able to stop!!!

Appetizers

APPETIZER RECIPES

Baby Mixed Heirloom Tomatoes Spread & Ciabatta Bread Hors d'Oeuvres

Fresh Baby Heirloom and Avocado Guacamole
Fresh Heirloom Tomato and Fruit Salsa

Fruit Tray and French Cream Dip

Giant Jalapeno Onion Rings
Green Olive and Goat Cheese Crostini

Home Made Veggie Cream Cheese
Muir's Spicy Edamame

Pepperonata

Roasted Pumpkin Seeds with Togarashi

Stir Fried Shishito Peppers