July 29: Tapas tasting to Support Sustainable Practices, sponsored by APT

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Salad

1 bag of fresh baby kale 

1 pound of Brussels sprouts

fresh mint

1 pint of strawberries  

favorite dressing

Wash all the produce, slice the Brussels sprouts, as soon as possible, add sliced strawberries and mint toss all together and dress.

Soup

one bag of fresh and peeled carrots 

one piece of fresh and diced ginger 

half a cup of fresh honey 

sea salt 

pepper

In a pot combined the carrot and the ginger cover with water boil until soft. In a blender, add the softened carrots and ginger and a little bit of the water and blend until smooth. Add honey and sea salt and pepper to taste and chill in the refrigerator for at least 2 hours and serve.

Main

4 large potatoes

3 cups all-purpose flour

two egg yolks in one whole egg.

2 cups of grated Parmesan cheese

salt 

pepper

2 pints heirloom cherry tomatoes

1 tablespoon olive oil

fresh basil tops 

a bag of baby spinach 

one cup of toasted pine nuts 

2 cloves of garlic 

2 cups of olive oil 

a cup of Parmesan cheese

Peel and boil four large potatoes.

When potatoes are soft remove from water and mash as smooth as possible place in the refrigerator to cool. Once the potatoes are cool, place them in a mixing bowl and add to 3 cups of all purpose flour. Mix with your hands or dough hook if you have one until it forms a dough. If you need to add more flour you can, but do not allow the dough to become sticky. Firmly roll out the dough onto a floured surface and into a snake like tube shape. Using a knife cut the snake shaped dough into equal sizes. Bring a pot of water to boil add the gnocchi (cut dough) and remove when they float.

Heat olive oil and add heirloom tomatoes and let sit for 2 minutes until blistering appears.

For the pesto, place fresh basil tops, baby spinach, toasted pine nuts, garlic cloves, olive oil and Parmesan cheese into a blender on medium speed until smooth, add additional olive oil as needed. Add salt and pepper to taste.

While the gnocchi is still hot toss with the blistered tomatoes, add the pesto and serve.

Final

2 fresh pears

1/2 bottle of red wine

2 cups of sugar

2 cinnamon sticks

2 ounces of blue cheese

4 tablespoons of honey

Slice fresh pears in half and remove core. On the stove bring half a bottle of red wine, 2 cups of sugar, and 2 cinnamon sticks to a boil. Add the four pear halves and cook until tender. Place softened pears in the refrigerator to chill. Once the pears are chilled fill the hole where the core was with blue cheese, melt cheese with a brulee torch, and place on a plate. Drizzle with favorite honey and serve.