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    © 2020  Ligreenmarket

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    Chefs

    Weekend Recipes: Chef McNabb Shares Delicious Vegetables

    July 23, 2016

    |

    LI Greenmarkets

    Vegetable Tartar on Wonton Chips

     

    Summer is in full swing and I am seeing Ceviche and Tartar ona lot of menus. As I have a bountiful vegetable and herb garden available to me I thought about making a vegetable tartar.

    I served this recently at a Wine Over Marble Tuesday night event and it was a huge hit.

     

    Ingredients:

    1 red pepper, seeded

    1 yellow pepper, seeded

    1 orange pepper, seeded

    1 English cucumber (partially peeled and seeded)

    1 small jalapeno, seeded and ribs removed unless you like it

    hot!

    1 small zucchini

    1 small summer squash

    1 bunch scallion, finely chopped

    2 Tbsp. minced basil

    1 Tbsp. chopped chive

    1 Tbsp. chopped mint

    3 Tbsp. Champagne vinegar

    ¼ cup good Olive oil

    Salt and pepper to taste

    1-package Wonton skins (round are easier to eat if you can find

    them, if not, the square ones are fine)

    ¼ cup vegetable oil

     

    Method:

    Pre-heat oven to 350-degrees.

    Arrange the wonton skins on a parchment lined baking sheet

    and lightly brush with vegetable oil.

     

     

    Goat Cheese Fritters with Lemon and Rosemary Honey

     

    Ingredients:

    Canola oil

    4 Tbsp. cornstarch

    1-cup flour (adding some rice flour gives a extra crunch to the

    dish)

    2 eggs, lightly beaten

    Zest of 1 large lemon

    8 oz. fresh goat cheese log

    ¼ cup good local honey

    4 sprigs fresh rosemary

    2 cups fresh breadcrumbs or Panko

     

    Method:

    Cut the goat cheese log into 12 rounds, carefully form into

    balls. Place on lined plate and chill for 15 minutes.

    In a shallow bowl or pie plate, whisk the eggs and lemon zest

    until well mixed.

    In another shallow bowl combine the flour, cornstarch salt and

    pepper.

    In a third bowl add the panko.

    Dip the goat cheese balls into the seasoned flour mixture, then

    into the panko mixture. Repeat this step and place goat cheese

    balls back onto the baking sheet.

    When done coating goat cheese with panko, return to the

    fridge for 10-15 minutes.

    In a small sauce pan gently heat honey and rosemary. Remove

    from heat and allow the rosemary to infuse the honey.

    Meanwhile, heat about 1-inch of canola oil in a sauté pan. The

    oil should be about 375-degrees for frying.

     

    Tags:

    vegetables

    recipes

    wonton chips

    Goat CHeese

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