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Serves 6; Recipe by Courtney McDonald

-1 head lettuce, such as red leaf, green leaf or romaine, washed and torn into bite-sized pieces
-3 bunches spicy greens such as arugula, mizuna or radicchio, washed
-1 lb. fresh cherries, halved and pitted
-1 torpedo onion, thinly sliced
-1/4 cup Snow’s Citrus Court Mandarin Orange-Mustard Vinaigrette
-salt and pepper, to taste
-1 cup toasted almonds, coarsely chopped
-1/2 cup goat cheese (optional)

In a large mixing bowl, toss the lettuces and the greens together to combine. Add the cherries and torpedo onion. Toss the salad mixture with the vinaigrette to coat evenly and season to taste with salt and pepper. Garnish with the chopped almonds and goat
cheese, if using. Serve immediately!

Recipe by Courtney McDonal; Serves 6

-4 large heirloom tomatoes, sliced ¼ inch thick
-4 ounces salty blue cheese, such as Bleu d’Auvergne or Roquefort
-1 small red onion or torpedo onion, thinly sliced
-1/4 cup fresh basil leaves
-2 Tbsp extra-virgin olive oil
-salt and pepper, to taste

On a large platter, lay out the tomato slices in a shingled pattern. Crumble the blue cheese evenly on top, then layer the sliced red onion on top of that. Crush the basil leaves and sprinkle over the platter to garnish. Drizzle the tomatoes with the olive oil and season to taste with salt and pepper. Serve immediately.

Serves 6; recipe by Courtney McDonald

-1 ½ cups cracked bulgur wheat
-3 cups hot tap water
-1/2 cup chopped Italian parsley
-1/4 cup chopped fresh basil
-2 Tbsp. chopped fresh mint leaves
-3-4 Tbsp. fresh lemon juice
-grated zest of 1 lemon
-3 Tbsp. extra virgin olive oil
-2 large tomatoes, seeded and chopped
-1 medium cucumber, diced
-3 scallions, thinly sliced (whites and greens)
-1 small clove garlic, finely minced
-1/4 tsp. sumac (optional)
-pinch of ground cinnamon
-salt and pepper, to taste

In a medium mixing bowl, mix the bulgur with the hot water and let stand, uncovered, for 45 minutes – until the water is absorbed and the bulgur is softened. Drain off any remaining water. Add the chopped herbs, lemon juice to taste, lemon zest, olive oil, tomatoes, cucumber, scallions, garlic and spices. Mix well and season to taste with salt
and pepper. Let stand at room temperature for at least 30 minutes for the flavors to develop, or cover and refrigerate overnight before serving.

Recipe by Courtney McDonald; Serves 6

-1/2 pound green beans, trimmed, blanched and shocked in ice water
-1/2 pound yellow wax beans, trimmed, blanched and shocked
-1 pound fingerling potatoes, washed and roasted until tender and cooled
-1 bunch radish, trimmed and sliced
-1 torpedo onion, thinly sliced
-2 small mild sweet peppers, thinly sliced
-1 pint cherry tomatoes, halved
-1/2 pound smoked albacore tuna, flaked
-3 farm-fresh eggs, hard boiled and quartered
-salt and pepper, to taste

In a large mixing bowl, toss the beans, roasted potatoes, radish, onion, peppers, cherry tomatoes and smoked albacore. Add the dressing, season to taste and toss to combine. Transfer to a serving dish and top with the smoked albacore. Garnish with the sliced egg and serve with bread and olive puree (recipe follows).

Serves 6; Recipe By Courtney McDonald

For the pickled red onion:
-1 medium red onion peeled and thinly sliced crosswise
-1/2 cup white balsamic vinegar
-1/2 cup water
-1/2 cup sugar

In a small saucepot, heat the vinegar and water with the sugar until warm to the touch. Remove from the heat and stir until sugar is dissolved. Add the sliced onion and let marinate for at least 2 hours, or overnight. Drain the onion. The pickling liquid can be reused, refrigerated, for up to one month.

For the salad:
-2 heads lettuce, such as red leaf, green leaf or romaine, washed
-2 baskets strawberries, washed, hulled and quartered
-1/2 cup toasted and chopped walnuts
-2 Tbsp. chopped fresh mint
-1 tsp. Dijon mustard
-1 Tbsp. strawberry balsamic vinegar
-1/2 tsp. reserved onion pickling liquid
-3 1/2 Tbsp. extra virgin olive oil
-salt and pepper, to taste
-1 pickled red onion
-1/2 cup goat cheese (optional)

Tear the lettuce into bite-sized pieces and place in a large mixing bowl. Toss with the strawberries, walnuts and fresh mint. Set aside. In a separate small mixing bowl, whisk together the dijon mustard, strawberry balsamic and pickling liquid. Slowly drizzle in the olive oil, whisking constantly until incorporated. Pour over the lettuce and toss until evenly coated. Season with salt and pepper, top with the pickled red onion and goat cheese (optional). Serve immediately.

Serves 6; Recipe By Courtney McDonald

For the pastry dough:
-2 cups flour
-1/2 tsp. salt
-1/2 tsp orange zest
-3 sticks (1 ½ cups) unsalted butter, diced and chilled
-1/3-1/2 cup heavy cream, cold

For the filling:
-4 pints fresh cherries, halved and pitted
-1/4 cup sugar
-pinch of salt
-1 tsp. cornstarch
-1 Tbsp. Kirsch or spiced rum (optional)
For the topping:
-1 8-oz. container crème fraiche or sour cream
-2 Tbsp. honey

In the bowl of a food processor, pulse the flour, salt and orange zest until combined. Add half of the chilled butter and pulse until flour mixture resembles coarse cornmeal. Add the remaining butter and pulse to pea-sized pieces.

Transfer the mixture to a mixing bowl and stir in the cream until dough just comes together. Scrape the dough onto a work surface lined with parchment paper and knead just enough for the dough to form a loose ball. Don’t overwork the dough or it will become tough. Press into a flat circle and refrigerate at least 20 minutes, covered.

Preheat oven to 425 F.

Remove the dough from the refrigerator and roll into a large circle, about ¼ inch thick. Slide the dough onto a baking sheet with the parchment still underneath and refrigerate another 30 minutes.

In a small mixing bowl, mix the cherries with the sugar, salt, cornstarch and liquor, if using. When the pastry dough has finished resting, spoon the cherry mixture into the center of the dough circle. Spread evenly to about an inch and a half from the edge. Gently fold the edges of the dough over the cherry mixture to contain the filling. Bake the
crostata in the preheated oven until crust is evenly browned and the cherry filling is bubbling, about 45 minutes.

In a small mixing bowl, whisk together the crème fraiche and honey. Cut the crostata into 6-8 slices, divide among serving plates, and spoon a little of the crème fraiche over each slice. Serve immediately!

Recipe by Courtney McDonald

Serves 6

-1 ¼ cups strained plum puree (about 1 pound plums, pitted and pureed in the blender)
-1 ¼ cups strained apricot puree (about 1 pound apricots, pitted and pureed in the blender)
-1/3 cup- 1 cup sugar (to taste, depending on the sweetness of the fruit)
-1 Tbsp. vodka (optional)
-a few sprigs opal basil, for garnish

In a medium mixing bowl, mix the fruit purees. Whisk in the sugar gradually, until fruit puree is quite sweet (the sugar will keep the finished sorbet from freezing too hard). Stir in the vodka, if using (this will also help the final consistency of the sorbet), and continue stirring until the sugar has dissolved. Chill the sorbet base overnight in the refrigerator, then freeze according to manufacturers instructions on your ice cream machine. Serve immediately, garnished with the basil, or let set in the freezer for a few hours. Enjoy!


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