Grapefruit + Jalapeño Infused Tequila Ingredients/Supplies: - grapefruit - jalapeño - mid-grade clear tequila - glass bottle or jar with lid - funnel (optional) Infused La Paloma: - 2 oz. grapefruit + jalapeño infused tequila - top with club soda - squeeze of lime - garnish with grapefruit salt and a slice of jalapeño + lime
Crispy Prosciutto and Avocado Salad Toasts (Serves 2-4, depending on appetite) Ingredients: 4 thick slices Ciabatta bread • Drizzles of olive oil 4 slices of Prosciutto 1 avocado, halved, peeled and pitted, and sliced thinly into 16 slices 1 large yellow heirloom tomato, sliced into 8 thin slices 1 large red heirloom tomato, sliced into 8 thin slices ¼ red onion, very thinly sliced • Cilantro-Sunflower Seed Vinaigrette (recipe below)
Grilled Brussels Sprouts - olive oil, minced garlic, dry mustard, smoked paprika, kosher salt, & black pepper. I am not a huge fan of these little round sprouts; however, they seem to be trending big-time lately, so I will try this method and see what happens:)
"I'll Have Another" is a new twist on a Moscow Mule, named after the 2012 Kentucky Derby and Preakness winning horse.
Ricotta Flatbread with Pomegranate Salsa Yield: 6 - 8 servings Ingredients ½ cup pomegranate seeds ½ cup dried, sweetened cranberries; roughly chopped 1 shallot, finely chopped 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 tablespoon honey 2 teaspoons chopped fresh parsley 1 tablespoon fresh orange zest strips Pinch salt 1 oval pre-baked flatbread, such as naan or pocketless pita 8 ounces Bel Gioioso Ricotta con Latte ½ cup baby arugula