Chef Lou www.LoupdeLou.com

As seen on FW&D Episode:
A Modern Experience

Panzanella Salad
Ingredients:

1 Loaf of French or Sour Dough Bread
1 Bunch Fresh Basil
1 Zucchini
3 Cloves Garlic
1 Eggplant
3 Ripe Tomatoes
Handful of Baby Arugula
Olive Oil
Balsamic Vinegar
Salt & Pepper to taste

1. Slice into rounds the eggplant and salt. Allow to sit 10 minutes before blotting dry with paper towel. Then, dice and saute in olive oil.
2. Saute the diced zucchini. Remove from heat and add sliced garlic.
3. Slice in half the bread, brush with oil and season with S&P. Grill or broil bread til golden crispy. Rub with garlic clove while still hot.
4. Dice tomatoes, rip the basil and toss together with the oil, vinegar and warm diced bread chunks. Serve immediately.

Call 480-205-2268 more more info.

Pairs Well With:

2010 Semillion Malvasia from Jerome Winery.

For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

---

Makes enough to bring to a pot luck!

Ingredients:
1 head red cabbage cored and shredded
1 head white cabbage cored and shredded
2 large carrots peeled and grated

Vinaigrette:
1 cup cider vinegar
1 cup vegetable oil
1 cup honey
3 tablespoons mustard seeds
salt and pepper to taste

Directions:
In a large bowl combine the ingredients for the vinaigrette with a whisk. Add cabbages and carrots. Cover and refrigerate for 2-3 hours or until the cabbage is wilted but still crunchy. Do not mix a day ahead because the colors will bleed.

Pairs Well With:

Sauvignon Blanc

For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.