EPISODE 2 – FRESH

FIRST UP Classic Caesar Salad

THE BIZ Salad Mache lettuce, fruit, wild rice, avo w/ sautéed FR chicken breasts in vinaigrette

MUNCH Avocado 1/2’s w/ finely diced tomatoes. Pepperolio, shaved parmigiano, lemon, cilantro

 

 

FIRST UP

CLASSIC CAESAR (the REAL deal)

 

• Romaine lettuce 2 lg/3 med heads broken into bite size pieces

• Anchovy 1 med filet

• Garlic 2 lg cloves

• Black pepper 1 Tbs

• Salt to taste,

• Extra Virgin Olive oil 1/2 cup

• Worcestershire sauce 1/4 tsp

• Red wine vinegar 3 Tbsp

• Mustard powder 1/8 tsp (tip of a knife blade)

• Lemon, juice of 1/2

• Egg yolk 1 extra large

• Tabasco 2 dashes

• Parmigiano 1 cup    freshly grated

• Croutons (if you have the time, make your own - SO much better)

 

In a wooden salad bowl crush garlic, tiny pinch of salt, and anchovy into a paste.

Add black pepper & mix well

Add mustard, Worcestershire and Tobasco sauces – mix well

Add egg yolk – stir in thoroughly

Add olive oil – mix well into thickish paste

Add vinegar & combine ‘til all ingredients are mixed into cloudy liquid

Add fresh Parmesan – combine

Add juice of 1/2 lemon

Toss in Romaine Lettuce

Serve with large fresh (preferably warm!) croutons as topping

 

 

THE BIZ

LUKE'S SLAMMIN 'SALAD MEAL'

 

• 4 Free Range Chicken breast filets

• Butter lettuce 1 pack

• 1 cup Organic Thai black rice

• 2 med Organic Sweet potatoes

• Organic Cherry tomatoes

• Organic red onions

• Nectarine 1 diced

RICE

Put 1 cup Organic Thai Black rice into 3 cups salted boiling water, bring to boil for 2 minutes, cover, and turn heat down to simmer for 30 minutes.

 

Chicken

Sautéed Free Range chicken breasts in vinaigrette

2 chicken breasts lightly salted both sides to bring out flavor

Place in a non stick frypan drizzled with 1 tbsp vinaigrette.

Sauté on med heat

Turn chicken over when cooked halfway thru (white color half way up breast)

Remove from heat after +/- 10 minutes, and let sit.

 

DA REST

Peel sweet potato, cut in half, then cut into thin chips.

Line chips in bottom of a glass baking dish, lightly salt, and drizzle with olive oil.

Cover with foil and place in 180ºF oven for 10 minutes.

After 10 min remove foil from baking dish, and let cook for another 3 – 5 until slightly browned

 

Dice nectarine into small uniform pieces

Cut warm chicken into small bite sized pieces

Add rice, sweet potatoes ,cherry tomatoes and lettuce

Add Luke’s Vinaigrette dressing

Mix everything in salad bowl, and serve in large bowls.

 

MUNCH

AVOCADO 1/2'S WITH FINELY DICED TOMATOES, PEPPEROLIO, SHAVED PARMIGIANO & LEMON

 

• 2 Avocados cut in 1/2

• 1 Tomato seeded & finely diced

• 1/4 tsp Pepperolio

• 1/2 cup Parmigiano Reggiano shaved

• 1 large Lemon cut in 1/2

• S & P to taste

 

Cut avocados in half, leaving pits in to stop browning

Seed one tomato & dice finely

Shave Parmigiano

Remove pit from one 1/2 of avo, and dice- in skin

Replace pit and perform same function on other 1/2

Drizzle with Pepperolio, add shaved Parmesan, and sprinkle with diced tomato

Squeeze 1/4 lemon on each

Add S & P to taste

 

 

Soundtrack to your Soul courtesy of Om Records, San Francisco

Bullit - Sparo

Everything - Kaskade

Our Day

Just Let It Go

I Didn’t mean to Turn You On - Collette

Magnificent (Extended Instrumental) – Iz & Diz

Come Together, Love Better - Marques Wyatt Feat. Gina Rene