As a professional chef who trained at Johnson & Wales University in Charlotte, North Carolina, I enjoy showing others how to make restaurant-quality food at home. I chose both of these recipes with summer in mind, as they utilize an outdoor grill as the heat source. There’s nothing better than lighter dishes to go with a very hot day. These selections are also simple and quick to execute, making them easy and fun for the home cook.
by Wes Kent
Ingredients
(Sourdough Toast with Whipped Ricotta and Summer Squash)
• 3 oz. ricotta cheese
• 1 oz. of honey
• 1 slice of one-inch-thick sourdough bread
• Thinly shaved zucchini and yellow squash (6 slices per serving)
• Thinly shaved radish (5 slices per serving)
• Several sprigs fresh dill and fresh parsley, chopped
• 3 oz. extra-virgin olive oil
• Juice of 2 lemons
• Kosher salt, sugar and freshly ground black pepper, to taste
Directions
Brush olive oil on both sides of sourdough bread and grill to toast both sides. Season toast with salt. Let the toast rest while preparing other ingredients. With a mandolin, shave half a summer squash and half a zucchini to ¼ inch. Sprinkle both sides of the squash with salt, sugar and lemon juice and let sit
to cure for 30 minutes. Whisk ricotta, honey, and one ounce of olive oil together until incorporated. Season with salt and pepper to taste. Spread ricotta mixture on top of toast. Roll up squash and zucchini ribbons and place on top of ricotta. Garnish with radish slices, dill and parsley. Drizzle with olive
oil and lemon juice.
“I enjoy showing others how to make restaurant-quality food at home.”
Wes Kent
Ingredients
(Grilled Cabbage Side with Corn, Parmesan and Sunflower Seeds)
• 1 head of cabbage, cut into 6 wedges
• 2 ears of fresh corn, husked and charred on a grill
• 2 oz. sunflower seeds
• 2 oz. grated parmesan
• 2 oz. pomegranate seeds
• 1 oz. chopped parsley
• 1 oz. chopped cilantro
• Olive oil
• Lime juice
• Kosher salt and freshly ground pepper, to taste
Directions
Apply a light coat of oil to all sides of the cabbage wedge and grill on each side to get good color on all sides and cook through. Arrange cabbage on a platter to cool.
For topping: In a mixing bowl, add sunflower seeds, pomegranate, parsley, cilantro and charred corn cut off the cob. Season with salt, lime juice and olive oil and mix lightly with a spoon. Place the topping on the grilled cabbage and garnish with grated parmesan and a drizzle of olive oil.
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