As the temperature rises this season, so does our appetite for lighter fare. Get inspired by these recipes from Naples chefs.
In a Pretty Pickle Chef John Welch of Avenue5 prepared this green and white asparagus salad topped with pickled julienned veggies, egg and an anchovy paste. |
Beet Around the Bush Spring is on the plate with Bha! Bha! Persian Bistro’s chef Daniel Virola’s flavorful beet and pear chopped salad. |
Flower Power Chef Gaspard Toulouppe of Bleu Provence brings color and flavor to the plate with this delicate vegetable and flower salad. |
The Minimalist Sweet and crunchy, Chef Rory Tierney of The Turtle Club shares his recipe for the delectable pear, Gorgonzola and candied pecans atop a bed of buttercrunch lettuce. |
Savory Stack Chef Keith Casey of namesake KC American Bistro has created a tower of springtime flavor with this stacked tomato salad sandwiched with sautéed spinach and blue cheese. |
Facebook Comments