When we want to step outside of the rub box we use some non traditional spices. Try this recipe next time

1 tbl Sumac

1 tbl Coriander

1 tbl white pepper

1 tbl kosher salt

T’s California BBQ Catering.

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Maggies Farm Micro Arugula with Roasted Beets

Baugette

Roasted Three Beet Salad with Adantte Goat Cheese

Pan Seared Wild Cod with Mustard Breadcrumbs, Warm Fingerling Herb Potatos and Micro Salad

Bills Bees Honeycomb and Rouge River Blue Cheese with Fresh Fig

note: all salads and herbs are from our garden

I’m sure there are a million basil pesto recipes out there so I wont bother to post that but what I do want to point our is what I think is the key to great pesto. Freshness! I did two thing one I picked the basil just before dinner and made sure the leaves were not to large or the plants were not flowering. Once the leaves get too big they get bitter. The other thing I did was , wait just until serving before blending the pesto. the difference is night and day. This keeps the basil from oxidizing and maintains great sweetness. Risotto Bianco and Ultra-Fresh Pesto…..Try it

-Stone Fruit Salad with Arugula,  Burrata and Prosciutto
-Haricot Verts with Mustard Breadcrumbs and Grilled Pork Tenderloin

I based it on the Stone Fruit Salad on the Summer Fruit Salad from Goin’s Sunday Suppers. A dish that is all about the ingrediants. Ripe peaches, nectaines, figs and blackberries. The dressing is a nectarine sherry vinegar emulsion. The wild arugula was from Kenter Farms and stone fruit from Rancho Padre. Where I deviated was the addition of Burrata and Prosciutto.

Summer Fruit Salad with Burrata
Ingredients for the Salad
1 cup Marcona Almonds (5 1/2 ounces)
Sea salt
4 large nectarines or peaches (2 pounds), 3 sliced 1/4 inch thick and 1 coarsely chopped
4-5 Figs Quartered
1 pint blackberries or Persian mulberries

Ingredients for the Dressing
1 small shallot, minced
3 tablespoons sherry vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
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4 bunches of arugula (1 1/4 pounds), large stems discarded
1 Burrata Cheese
1/2 pound Prosciutto
Very good Balsamic Vinegar
Sea Salt

 

Directions:
 In a mini processor or mortar/pestle, puree the chopped nectarine. Transfer the puree to a small bowl and add the shallot, vinegar and 1/2 teaspoon of salt. Let stand for 5 minutes, then whisk in the olive oil and the remaining 1 tablespoon of almond oil. Season with salt and pepper.
Put the sliced nectarines, figs and the blackberries in a medium bowl. Drizzle on one-third of the vinaigrette and season with salt and pepper. In a large shallow bowl, season the arugula with salt and pepper and toss gently with the remaining vinaigrette. Gently toss in the dressed fruit. Spoon a large dollop of Burrata on each plate and drizzle with sea salt and balsamic, then place some of the fruit mixture on top along with 1 or 2 slices of prosciutto. Garnish with the almonds and serve immediately.

Enjoy

Ingredients

Instructions

1. 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.2. For the filling: Cut each apricot in half. Put the apricots, sugar and salt in a sauce pan with a little water and bring to boil.
2. 3. For the topping: While apricots are stewing, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don’t overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
3. 4. To assemble and bake: pour the apricots into a baking dish and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.