Chef Massimo from Taggia shows us some great recipes using fresh fruits and vegetables.
1. Mixed greens with beets, smoked goat cheese and honey- truffle dressing
· 12oz assorted mixed greens
· Cooked beets chopped
· Honey truffle dressing
· Goat cheese crumbles
For the beets
· 4 oz red Beets & 4 oz of yellow beets - cook separately
· 1 stick of cinnamon
· 1 star anise
· 1 tbsp of salt
· 2 tbsp of sugar
· Cold water to cover
You can buy peeled beets now a day, if you cannot find they are easy to peel!
Place beets in separate pots - add all ingredients and bring to boil - reduce down to simmer and simmer until beets are fork tender - allow to cool in the cooking liquid - once warm but cool enough to handle
While wearing gloves (this will prevent staining your hands) and using paper or cloth towels, rub their skins off and rinse with cool water - cut the beets as desired.
For the honey truffle-dressing
· 1 tsp Dijon mustard
· ¼ tsp onion powder
· 1oz Lemon juice
· 1 oz white balsamic vinegar
· 5 oz vegetable oil
· 1 oz desert honey
· 1 tsp chopped fresh thyme
· 1 cup of honey truffle dressing
· Salt and pepper
In a blender (or medium bowl) add mustard, lemon juice, and vinegar and mix until smooth - add onion powder and while stirring begin to slowly drizzle in the vegetable oil until smooth - Stir in honey, salt and pepper put aside.
To assemble the salad
In a separate large bowl and mixed greens, chopped beets and drizzle with the dressing serve it right in the bowl or any serving dish of your liking and crumble the goat cheese on top for garnish
2. Orata with heirloom tomatoes, avocado, and creamy olive oil
· 4 x 6oz Orata filet (with skin on)
· 4 medium sliced heirloom tomatoes salad (cut into ½ inch slices)
· avocado (guacamole)
· Creamy olive oil
For the guacamole;
3 medium avocadoes
1 small Shallot chopped fine
1 clove Garlic chopped very fine
1 oz Olive oil
1 Tbsp Cilantro chopped fine
1 medium jalapeño (seeded) and fine chopp
½ Lemon, juice
1 Lime, juice
Salt and pepper to taste
10 drops of Tabasco
Peel avocadoes and add to a medium bowl - add all other ingredients and mix well with a potato masher or a sturdy fork. Mix until mixture becomes "guacamole" consistency.
For the creamy olive oil;
· 2 oz Heavy cream
· 2oz Coconut milk
· 1oz Lemon juice
· 2 oz Olive oil
· Salt and white pepper to taste
Place into a small sauce pot and bring to a scald - with a whisk or a handl held blender blend until smooth place aside
For the tomato salad;
· 5 medium Heirloom tomatoes
· 1 oz Olive oil
· 1 clove Garlic Chopped Fine
· 1 small Shallot Chopped Fine
· 1 tbsp Chopped parsley
· 1 tbsp Chopped basil
· Salt and pepper to taste
Wash, and slice tomatoes to ½ inch thick.
Place in a bowl and toss with all ingredients let marinade - place aside
For the Orata filet
Season with salt and pepper.
Using a cast iron or non stick pan, drizzle with vegetable oil and heat until light smoke is apparent.
Place filet skin side down and sear skin until crispy (3-4 minutes). Flip filet and shut off the heat drizzle with lemon juice and olive oil. Let rest for 3 minutes
On serving plates or a platter, smear the guacamole with a spoon, layer tomato slices along one side. Lay the filets down and cover with the creamy olive oil garnish with lemons.
"Peaches and cream" lightly charred peaches, whipped ricotta cheese and lavender
· Ricotta filling in bag
3. For the peach salad
· 5 medium Peaches
· 1 Lemon, juice and zest
· 1 Orange, juice and zest
· White Sugar
· 1 tsp of v anilla extract
· 1 tsp Chopped mint
· 1 tsp Chopped fresh lavender
Take pit out of peaches and cut into ¼ pieces - place into a bowl and add all other ingredients toss and let marinade (up to 6 hours is fine) place aside
For the whipped ricotta
1 cup Ricotta
1 cup Mascarpone
½ Orange, zest only
2 cups Sugar
1 tsp Vanilla extract
3 oz Chopped chocolate (optional)
2 oz Chopped Pistachios (Optional)
Options: In a stand up kitchen top mixer, food processor or by hand in a bowl with a whisk,
Add all ingredients and mix until mixture becomes smooth set aside
In a platter or individual serving dishes smear the whipped ricotta mixture and layer the peach "salad" on top and drizzle with residual syrup from the bottom of the bowl.
Garnish with mint leaves, and lavender wands, fresh berries, chopped nuts and chocolate sauce. Enjoy!
Taggia at FireSky Resort & Spa, A Kimpton Hotel
4925 N. Scottsdale Road (Scottsdale and Chaparral roads)
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