Super Fresh Recipes from Chef Suppa

Presented by Chef Mike Suppa, Vivace

Grilled Asparagus With Herb Ricotta and Lemon Thyme Vinaigrette (serves 4)

Grilled Asparagus

2 bunches Jumbo Asparagus                          

1 cup Whole Milk Ricotta Cheese                 

1 teaspoon Thyme (Chopped)                        

1 teaspoon Parsley (Chopped)                                   

1 pound Parmesan (whole block)                  

Salt and Pepper, to taste                               

2 tablespoons Olive Oil                                              

Warm stove top grill plan or plate over a med flame until properly heated

Season Asparagus with 1tbsp Olive Oil, Salt and Pepper

Grill for 2-3 min then Rotate so both sides are cooked evenly

In a medium size bowl fold the herbs and second tbsp of Olive oil into the ricotta and reserve

Once the Asparagus is cooked spread a thick layer of the herbed ricotta on the plate, place the hot asparagus on top and finish with fresh shaved parmesan and lemon vinaigrette

Lemon Thyme Vinaigrette

½ cup Fresh Lemon Juice                               

1 tablespoon Honey                                                   

1 teaspoon Dijon Mustard                                         

1 teaspoon Fresh Thyme (chopped)              

1 ½ cup Olive Oil                                           

Salt and Pepper, to taste                               

Place all Ingredients in a blender besides the oil and puree until smooth

With the blender running on low speed drizzle the oil in until an emulsified dressing is formed

Roasted Baby Carrot Salad With Greek Yogurt, Balsamic Cipollini Onions, Cilantro and Calabrain Chilis (serves 4)

Roasted Carrot Salad

2 pounds Baby Carrots                                               

8 Cipollini Onions                               

1 cup Greek Yogurt                                        

1 cup Golden Raisins                          

1 cup White Wine                                          

1 tablespoon Toasted Cumin                         

½ cup Cilantro (picked leaves)                      

1 pound Ricotta Salata (shaved)        

3 Oranges                                          

6 Calabrain Chilis (chopped)             

1 tablespoon Rosemary (chopped)                            

1 teaspoon Thyme (Chopped)                                                

1 cup Olive Oil                                               

½ cup Balsamic Vinegar                                

Salt and Pepper, to taste                               

Peel the baby carrots and split in ½ length wise

Mix carrots with Salt, pepper, one orange cut into 8pcs and rosemary

Roast at 375 degrees for 18-20 minutes

Toss the onions with the skin on with the thyme, salt, pepper, balsamic vinegar, and olive oil

Roast onions at 375 for 18-20 minutes

Warm the raisins until hydrated in the white wine and let simmer until the wine reduces to 1oz

In a Clean Mixing Bowl Combine warm roasted carrots, roasted Onions, Chopped Chilis, Cilantro leaves, cumin, salt and pepper

Spread a thick Layer of greek Yogurt on the base of the plate and plate the carrot salad on top

Finish the salad with shaved ricotta salata and the zest of one orange