Weekend Recipes: Chef McNabb Shares Delicious Vegetables

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.