Merry Christmas from Steve Harvey

Over the holidays everyone in my audience received a trip to Cancun. What they probably weren’t expecting was a word of faith and inspiration. I know this one hit home for a lot people.
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Seasonal Salad

<div> <div class="m_-2726828792803195490recipe-list--notes"> Chef Anthony Jacquet prepares a seasonal salad with fresh vegetables from the farmers market. Learn tips and tricks on shapes and textures for your salad. <h3>Market Salad</h3> 4 cups salad mix (to include: romaine lettuce, leaf lettuce, radicchio, baby spinach, wild arugula) 4 ea red radish, shaved on mandoline 2 ea carrots, peeled and shaved on mandoline 2 ea zucchini, shaved on mandoline 1 ea red bell pepper, cut in oblique 1 ea cucumber, shaved on mandoline 1oz fresh parsley, rough chopped 1oz fresh mint, rough chopped 1oz fresh chives, cut into batons 1oz almonds, rough chopped 2oz pomegranate arils 1 ea lemon, squeezed 3oz extra virgin olive oil Sea salt (tt) Freshly ground black pepper (tt) 1oz chimichurri (see sub recipe) To assemble, place first 6 ingredients in a bowl big enough to mix (med-lg). Pour freshly squeezed lemon juice over salad and then pour olive oil on sides of bowl. Season with salt and pepper and gently toss salad with hands. Place on plates and garnish with pomegranate and almonds. Drizzle with chimichurri. This recipe makes 4 portions. [show_shopthepost_widget id="3435385"] </div> <h3>Chimichurri</h3> 1 cup parsley, chopped 1 cup oregano, chopped 1 cup cilantro, chopped 1 Tbsp garlic, minced ½ tsp. chili flakes 2oz red wine vinegar 2 cup olive oil 1 TBSP Salt Mix all ingredients. This recipe makes 1qt. </div>
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