Farro and Roasted Vegetable Salad
Recipe by Executive Chef Tony Biagetti, Midtown Kitchen + Bar
- 1 cup sherry wine vinegar
- 2 cups salad oil
- 2 shallots, fine diced
- 1 tablespoon dijon mustard
- 1 tablespoon fresh tarragon
- 1 tablespoon fresh parsley
- 1 tablespoon fresh chives
Combine all ingredients and mix well. Cover and refrigerate. Dressing will keep for one week.
- 2 cups farro
- 3 cups water
- 1 tablespoon salt
Place farro, water, and salt into a pot and bring to a simmer and cover. Cook slowly until all of the water dissolves. Place on a cookie tray and chill.
- 2 golden beets, roasted and dried
- 1 Granny Smith apple cut into 8 pieces
- 2 sweet potatoes, large diced
- 1 butternut squash, large diced
- 1/4 cup dried cranberries
- 1/8 cup dried apricots
- 1 bunch Swiss chard or greens of your choice
- 1/4 cup olive oil
- 1/4 cup Turbinado sugar
- 1 teaspoon salt
Rub beets with two tablespoons of olive oil and a pinch of salt. Roast at 350 degrees until tender. Cover in bowl, peel when cool, dice and put aside. Cut apples into 8 pieces and rub with one tablespoon of Turbinado sugar. Roast for 10 minutes at 350 degrees. Peel and medium-dice the sweet potatoes, rub with two tablespoons of olive oil and one tablespoon of Turbinado sugar. Roast at 350 degrees until tender. Peel and medium-dice the butternut squash, rub with two tablespoons of olive oil and one tablespoon of Turbinado sugar. Roast at 350 degrees until tender. Combine all vegetables and farro, toss with vinaigrette and place over greens.
Kung Pao Avocado
Recipe by Chef-Owner Jeff Mitchell, The Local
- 1/4 cup garlic, minced
- 1 teaspoon chili flakes
- 2 cups rice wine vinegar
- 2 quarts soy sauce
- 1 ½ cups sugar
- 3/4 cup cornstarch + 2 cups cold vegetable stock
Sauté garlic and chili flakes. Add soy sauce, rice wine vinegar, and sugar. Bring to a simmer. In a bowl, whisk the cornstarch and vegetable stock and slowly stir into the pot and continue to simmer for five minutes until thick. Label, date, and refrigerate.
Make a slurry with 1/2 cup of corn starch and 1/2 cup of water. Slice avocado, dip avocado in slurry, roll slurried avocado in Panko bread crumbs and pan-fry. Sautee ½ cup onions, ½ cup red bell pepper, add 4 oz. Kung Pao sauce and 2 oz. of vegetable stock or water. Garnish with scallions, cilantro, cashews, and sesame seeds.
Vegetable Succotash with Buttermilk Gel and Brown Butter Vinaigrette
Recipe by Executive Chef Andy Hunter, The Bay House
- 2 cups buttermilk
- 1 teaspoon salt
1 tablespoon agar agar
- ¼ cup lime juice
In a stainless steel saucepan, whisk together the buttermilk, salt, and agar agar. Cook over medium heat and bring to a boil. Cook for two minutes, whisking constantly. Pour into a baking dish and refrigerate until set. Break into small pieces and put in a blender with the lime juice. Puree until smooth and glossy. Check for seasoning and put into a squeeze bottle.
Brown Butter Vinaigrette
- 1 lb. butter
- ¼ cup powdered buttermilk
- ½ cup sherry vinegar
- 2 tablespoons honey
- 2 tablespoons Dijon
- 3 tablespoons shallot, brunoise
- 1 tablespoon thyme, chopped
- Salt and pepper
Combine the butter and powdered buttermilk in a small saucepan and melt slowly until the butter solids begin to brown. You will need to stir often and pay close attention to make sure it does not burn. Combine the remaining ingredients in a mixing bowl. Whisk the hot butter into the other ingredients, making sure to add all the browned butter solids. Check for seasoning, and keep warm.
- Vegetable oil
- Corn on the cob, blanched
- Spring onions with tops, halved
- Small zucchini, cut in thin rings
- Small squash, cut in thin rings
- Chinese long beans, blanched
- Fava beans, cleaned and blanched
- Heirloom cherry tomatoes, halved
- Sweet peppers, cut into rings
- Watermelon radish, sliced thin
- Parsley, chervil, chives, chopped
- Salt and pepper
Prepare all of the vegetables into whatever cut you might like. Cut the corn from the cobs, being careful not to get any of the hard bits in there. The long beans look great whole, but can be cut into more manageable pieces. Heat the oil in a large, flat-bottomed sauté pan until very hot. Add the spring onions, cut side down, and cook until just beginning to brown. Arrange the squash and zucchini in the pan and sear hard on one side. You want some caramelization. Remember to season lightly as you go. Add the long beans and fava beans, and cook until warmed through. Remove from heat and add the cherry tomatoes, the pepper rings, and radish. Toss all of the vegetables together and dress with some of the brown butter vinaigrette. Toss in the chopped herbs. Check for seasoning. Arrange the vegetables as nicely as you like on a plate, making sure to show off all of the different types of vegetables and different colors. Dot the plate with some of the buttermilk gel. Dress the plate and the vegetables with a little more of the brown butter vinaigrette, making sure to get some of the toasted butter solids on each plate. Serve quickly.