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Tag: seasonal
Mussels & Corn in a Spicy Tomato Broth
Though this recipe is titled “Mussels & Corn in a Spicy Tomato Broth,” it might as well be called “Liquid Gold I’d Like to Dip Everything In Sight In.”
The broth has a wonderful sweet and spiciness from the corn kernels and the Calabrian chilis, along with some bright acid from the wine and tomatoes and meaty richness from the pancetta. Everything blends together and begs, nay yearns for some crusty bread to dip into to.
And don’t feel limited to just mussels here. You can use clams, shrimp, any firm white fish – just gently poach until cooked through. Or don’t even feel limited to seafood for that matter. This sauce makes an awesome eggs-in-purgatory base the next morning – if there are any leftovers.
This recipe does lend itself to late summer produce – corn and tomatoes. But if you have a craving during the winter months, frozen corn kernels will work just fine. Just skip the roasting step. Cherry tomatoes are generally available all year round, but a few whole canned tomatoes would work as well.
If you haven’t picked up a jar of the Divina Calabrian Chili peppers yet, do yourself a favor and run now and get one. The Calabria region of Italy produces some of Aperitivo’s favorite things (wink wink, ‘nduja) and these peppers lend unmatchable spiciness with a tiny hint of sweetness to anything you add them to.
Langhe Arneis is a perfect wine, both to use and drink with, this dish. The Northern Italian bottle has notes of ripe pears and limestone. Any dry and acidic white wine can work in this dish, but get something that you still want to drink after you use what you need to in the recipe.
Because you already get the gist that “crusty bread for dipping” is a non-negotiable for this dish, high-quality butter for the bread is a close second. Pull it out of the fridge before you start cooking. That way it will be soft and spreadable by the time dinner is served. Trust us. High quality, high fat, room temperature butter takes your bite from, “this is delicious,” to “this is so freaking delicious I don’t know what to do with myself.” And that just sounds more fun, right?
Mussels & Corn in a Spicy Tomato Broth
Ingredients
- 3 ears fresh corn on the cob
- 1 Tbsp EVOO
- ¼ pound thick-sliced pancetta – diced into small cubes (about ¼ in.)
- 1 small red onion – diced
- 2 garlic cloves – chopped
- 1 – 3 Divina Calabrian Chili peppers – coarsely chopped
- 2 cups assorted tomatoes – heirloom, cherry, grape, etc.
- 1 cup dry white wine – try the Langhe Arneis
- 24 mussels – scrubbed
- 2 Tbsp butter – plus more for bread
- 1 Tbsp chives – chopped
- Crusty bread – for dipping
Instructions
- Roast corn cobs in a dry cast iron pan over medium-high heat, rotating around until some kernels begin to get charred, about 8 minutes. Once cool enough to handle, slice the kernels off the cob and set aside.
- Wipe out the pan and return to medium-low heat. (You may need to keep the pan off the heat for a few minutes to cool down.)
- Add EVOO, cubed pancetta, and diced red onion and cook over medium-low heat until the fat starts to render and the onions become translucent about 5 minutes.
- Add the chopped garlic and Calabrian peppers and cook for 2 minutes.
- Add in the tomatoes, chopping larger ones and cook until they start to burst and release their juices, an additional 4 minutes.
- Deglaze the pan with wine, scraping up the bits that are stuck to the bottom of the pan with a wooden spoon.
- Before you add the mussels, discard any that won’t close. Gently add into the pan, along with two tablespoons of butter.
- Cover the pan and simmer until the mussels begin to open, about 5-7 minutes. Discard any mussels that don’t open. Pour corn kernels back into the pan and gently stir to combine.
- Serve out of the cast iron pan, or place a few mussels in a shallow bowl and spoon corn and broth over the top.Garnish with fresh chopped chives and serve with lots of crusty bread and butter.
Notes
*This recipe is very scalable, serving 2 – 4 as is. If you have more people, get more mussels. If you need to add more, bump up the wine by a half a cup. Or if you’d rather save the wine for drinking, add a half cup extra of water instead.
Flora with Crispy Sunchokes, Pepper Jam & Pea Shoots
It isn’t hard to miss the large, elaborate and colorful cheese platters that have taken over any cheese lover’s Instagram feed. While they are jaw-droppingly beautiful, sometimes a one cheese plate can be just as inspiring. In a world of excess, occasionally it’s nice to keep things simple.
Goat cheese may be the springy-est cheese out there. It’s bright, fresh and reminds us there is life after winter. Capriole is one of the favorite goat’s milk creameries in the Aperitivo case. Their newest offering, Flora, is a delicate, bloomy rind chèvre round that is pleasantly grassy and creamy. It is a perfect size for a one cheese plate for a few people to share, or just one hungry person to enjoy.
These fried sunchokes chips are a delightfully crisp and subtlety spring garnish. Paired with pepper jam and pea shoots, the freshness of the Flora shines through. Have a glass of rosè alongside and enjoy life’s simple pleasures.
Flora with Crispy Sunchokes, Pepper Jam and Pea Shoots
- 1-2 medium-sized sunchokes, scrubbed
- ½ cup EVOO
- 1 wheel Capriole Flora
- 1 tablespoon Wildly Delicious Red Pepper Jelly
- A handful of pea shoots
- EVOO to drizzle
- Crunchy Salt
- Baguette or crackers
Using a mandolin, slice the sunchokes into thin rounds, then again into ¼ inch strips. Keep strips in a bowl of cold water to prevent oxidation.
Heat ½ cup of olive oil over medium-low heat in a heavy bottom pot. Drain the sunchoke strips and dry thoroughly on a paper towel. Add sunchoke strips and fry gently for 10-15 minutes, stirring often. The strips are ready when they start to brown on the edges and curl up. Remove from pot with a slotted spoon and keep on a paper towel-lined plate. Sprinkle with salt.
On a serving board, scatter pea shoots and top with the wheel of Flora. Spoon the red pepper jam over the top of the cheese and top with the sunchoke chips. Finish with a light drizzle of olive oil and crunchy salt.
Enjoy with toasted baguette or crackers.
Cheesy Bacon Potato Nests
Potatoes…yum.
Bacon…yes, please.
Cheese… hell yeah.
These cheesy potato nests are a yummy riff on a French Reblochon Tartiflette – a rich gratin dish from the Savoie region of France. The dish is made with sliced potatoes, onions, lardons, a big glug of white wine, and then topped with an entire wheel of Reblochon cheese before it is baked in the oven.
The name “Reblochon” comes from way back in history when farmers would get taxed on the amount of milk their herds would produce. They would wait until the tax collectors had counted their yield, then go back and milk their cows again. The second milking was much richer and creamier and made cheese which was equally as rich and creamy. True raw Reblochon from France isn’t available in the United States, but there are US creameries making washed-rind cow’s milk cheese in a very similar style.
Sawtooth from Cascadia Creamery was tasting particularly amazing when this batch of potato nests were made, but any soft washed-rind cheese would work in this recipe – Oma, Taleggio, Mont. St. Francis, Muenster, or Raclette. The pungentness of the cheese does reduce a bit in the recipe, so don’t worry too much if the wedge you picked up is a real stinker. Using the entire wedge (rind included!!) adds a funkiness that makes these potatoes addicting.
Traditionally, a Reblochon Tartiflette would use a white wine from the Savoie region. Essay Chenin Blanc is a great (non-French) option to use in this recipe and to drink alongside. No matter what you get, use something you would enjoy drinking also. The recipe only calls for less than a glass, so get something you like to drink.
These cheesy bacon potato nests are a great side to serve at brunch, at a spring holiday meal or just alongside a light green salad. Let them cool a bit in the pan before you start to remove them, so they have a better chance of holding together on a plate.
Cheesy Bacon Potato Nests
Makes 12 muffin-sized nests
- 1 small onion
- 7 oz slab bacon
- 1 bay leaf
- 3 ½ oz. dry white wine
- 1 pound waxy potatoes (ex. Red Bliss, Fingerlings or New Potatoes)
- 9 oz. washed rind cheese (.6 pound wedge)
- Salt and black pepper
- Pan spray
Preheat oven to 350°F and spray a standard muffin tin with pan spray.
Peel and dice the onion into small pieces. Slice the bacon in lardons. Add onions, bacon and bay leaf into a skillet over medium heat and cook until the bacon is beginning to crisp and the onions are tender, 8-10 minutes.
Pour in the wine and cook until almost all the liquid is evaporated, around 3-5 additional minutes.
Using the julienne blade on a mandoline (or carefully by hand,) slice the potatoes into matchsticks. Stir into the onion, bacon and wine mixture and remove from heat.
Cut the cheese into bite-sized pieces and gently stir into the potato mixture. Evenly portion into the muffin tins and place in preheated oven for 15-20 minutes until bubbly and golden brown.
Let cool slightly in the pan and serve warm.
Roasted Cauliflower Mac & La Tur
Don’t let the lack of color on this hearty plate fool you into thinking it lacks flavor.
Using La Tur, a beautiful three milk cheese from Piedmont, Italy, in a cheese sauce adds an earthy sweetness that is a great contrast to the nutty and caramelized cauliflower. Depending how ripe the La Tur is, the rind may stick to the paper around the outside. Don’t panic. Just use a spoon to scrape as much of the soft cheese as you can into the sauce.
Whole wheat macaroni makes the dish a bit more toothsome and hearty, but feel free to use any white macaroni or an alternative flour pasta.
This is a baked version, but the recipe can be haulted for a stovetop version. After mixing the cheese sauce, noodles and cauliflower, transfer to serving dishes and that’s it!
Roasted cauliflower mac & la tur
1 head cauliflower- 3 tablespoons olive oil
- 1 box, whole wheat macaroni
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1 cup whole milk
- 1 piece La Tur, top rind removed
- Cayenne pepper
- Salt and pepper
- Breadcrumbs, or crushed crackers or chips
- Microgreens to garnish, optional
Preheat oven to 425°F. Cut the cauliflower into small florets (around the same size as your noodles) and toss on a large rimmed baking sheet. Toss with 3 tablespoons olive oil and season with salt and black pepper. Roast, tossing occasionally, until tender and golden brown, 35-40 minutes.
Bring a large pot of water to boil. Add a handful of salt and boil noodles according to box instructions.
In a medium saucepan, melt the butter. Add the flour and whisk to combine. Continue to stir in order to cook the flour, about 3 minutes. Slowly stream in the milk, whisking constantly to avoid clumping. Bring the mixture to a simmer, then reduce the heat to medium low and cook for 5 minutes. Stir occasionally until the mixture is thick and coats the back of a wooden spoon.
Remove from the heat and add the La Tur, a pinch of salt, pepper and cayenne pepper. Stir until the cheese has melted and the sauce becomes smooth. Taste and adjust seasoning.
Mix the noodles, cauliflower and cheese sauce together into a baking dish, top with crushed crackers or breadcrumbs, drizzle with olive oil and pop under the broiler for 5 minutes, until golden and brown. Serve and enjoy.
Maple Butter Roasted Radishes
It doesn’t get much simpler than radishes and butter. But frankly, you don’t need much more. Sharp and peppery radishes get roasted until tender and juicy, then get tossed with melted maple butter. These make a great side dish and work with any variety of radish.
Maple Butter Roasted Radishes
- 1 bunch radishes
- Olive oil
- 3 tablespoons Ploughgate Creamery Maple Butter
- Crunchy salt
- Chopped assorted herbs, parsley, tarragon, chives
Preheat oven to 400°F and line a rimmed baking sheet with aluminum foil. Half or quarter larger radishes so all are roughly the same size. Place on baking sheet, lightly drizzle with olive oil, salt and pepper until coated. Place cut side down and bake for 30 – 40 minutes until radishes are brown and soft.
In a medium skillet, melt the maple butter on medium heat. Add the roasted radishes and toss until all are coated. Transfer to a serving dish. Sprinkle with crunchy salt and chopped herbs. Can be served warm or room temperature.
‘Nduja and Butternut Squash Ravioli with Maple Brown Butter and Crispy Speck
Butternut squash ravioli with brown butter and sage seems to appear on almost every fall menu, and for good reason – it’s delicious. This ubiquitous fall classic gets an Aperitivo twist by incorporating ‘nduja, maple butter and speck.
We’ve been using every excuse to eat all the Ploughgate Creamery cultured butter as we can. It is rich and tangy, and the maple version adds a subtle sweetness and smokiness to the sauce for this pasta.
The pasta element in this dish takes the (genius) technique from pasta artist Linda Miller Nicholson, who makes beautiful pasta by blending colorful ingredients with the eggs before making the dough. The ‘nduja adds a beautiful orange hue to the dough and is also incorporated in the filling. If making pasta dough from scratch isn’t your thing, don’t worry! Just make the ‘nduja-spiked squash filling and use store-bought wonton wrappers as the ravioli dough.
If you’ve ever purchased a butternut squash, you know that two are rarely the same size. You may need to adjust the filling ingredients based on the size of your squash. And if you’ve ever made ravioli before, you know that you almost always have leftover filling. But don’t toss out that tasty mixture. Thin it out with stock and make soup, stir into mac and cheese or spread on corn tortillas with black beans and cheese for autumn enchiladas.
‘Nduja and Butternut Squash Ravioli with Maple Brown Butter and Crispy Speck
Serves 4
PASTA DOUGH
- 3 tablespoons ‘nduja
- 3 large eggs
- 1 tablespoon hot water
- 2 cups plus 2 tablespoons “00” flour
- Cornmeal or semolina flour, for dusting
FILLING
- 1 small butternut squash, sliced in half, lengthwise
- 3 cloves garlic, unpeeled
- ½ cup hand labeled ricotta, drained
- 2 – 3 tablespoons ‘nduja, room temperature
- 1 teaspoon lemon zest
- ¼ cup grated Parmigiano Reggiano
- 1 tablespoon olive oil
- Salt and pepper
ASSEMBLY
- ¼ cup walnuts
- 6 large slices La Querica Speck
- 6 tablespoons Ploughgate Maple Butter
- 1 cup starchy pasta water
- ¼ cup parsley, chopped
- Salt, pepper and more Parm to season/garnish
Pasta Dough Instructions
Blend the ‘nduja, eggs and hot water in a blender until smooth, then pour into a bowl of a stand mixer. Add the flour and mix with a paddle attachment until dough comes together. Remove from bowl onto a floured surface and knead until the dough is elastic and silky, about 3 minutes. Set in a clean bowl, cover with plastic wrap and let rest for at least 30 minutes at room temperature. (If using at later date, dough will keep wrapped in the fridge for up to 3 days.)
Divide the ball of dough into 4 pieces, keeping the pieces covered when not in use. Using a pasta roller or attachment on it’s thickest setting, pass one of the pieces of dough through the machine. Fold the dough sheet into thirds (like folding a letter for an envelope) and pass through the machine again. Repeat 2-3 more times.
Adjust the machine to the next thinnest setting and pass dough sheet through. Continue to reduce the thickness and pass the dough through until the desired thickness is achieved (setting 4 or 5 on a KitchenAid stand mixer pasta attachment)
Keep pasta sheets under a damp kitchen towel on a sheet pan dusted with cornmeal or semolina flour until ready to use. Repeat with remaining pieces of dough.
If you don’t yet have a KitchenAid Stand Mixer, check out this great article from our friends at BetterFood.co to help find the perfect standmixer for your kitchen.
Filling Instructions
Preheat oven to 350℉. Drizzle squash halves with salt, pepper and olive oil and lay cut-side down on a baking sheet. Wrap the garlic cloves in aluminum foil and place on the same sheet pan. Roast for 45 – 65 minutes, until squash is tender and garlic cloves are soft and sweet.
Scoop the squash into a bowl and mash until smooth. Remove the garlic cloves from their paper and mix with the squash. Add the rest of the filling ingredients and stir until smooth. Set aside until ready to fill pasta.
Ravioli Assembly
Lay a sheet of pasta dough on a clean, flat surface. Scoop or pipe about 1 tablespoon of squash filling in a row about 1 ½ inch apart. Lightly brush water around each of the dots of the filling, and place another sheet of pasta on top. Gently press the top sheet of dough around each of the dots of filling to seal each ravioli. Cut into squares using a fluted pasta cutter or a knife. Set on a sheet pan lined with cornmeal or semolina flour and repeat with remaining dough and filling. Let pasta rest at room temperature for at least 30 minutes (up to 2 hours) before boiling.
*If using wonton wrappers, place a wonton wrapper on a clean, flat surface. Brush edges lightly with water. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper and press gently with fingers to seal edges. Repeat with remaining wonton wrappers and squash mixture until all have been used.
Bring a large pot of water to boil. Once at a rolling boil, add a handful of salt to the water. Gently drop the ravioli into the water and let boil 3 – 4 minutes, then remove from pot. Boil in batches if pot seems crowded. Keep 1 cup of pasta water to use for the sauce.
Sauce Instructions
Heat a large sauté pan over medium heat. Add walnuts and toast until fragrant, about 5 minutes. Pour out onto a cutting board and coarsely chop. Wipe out pan and return to heat.
Add slices of speck and cook on each side until bright red and crispy, about 3 minutes. Place on a paper towel-lined plate until ready to use.
Return pan to stove and lower heat. Add the butter and let melt and become foamy. Cook until butter is amber in color and smells sweet and nutty. Turn off the heat and add the 1 cup of pasta water. Stir until the sauce starts to thicken.
Add the cooked raviolis to the sauté pan and toss gently to coat the pasta in the sauce, then season with salt and pepper.
Place a few raviolis onto each plate, spooning some brown butter over the top. Tear the speck into pieces and scatter onto the plates. Top with the chopped walnuts, parsley and grated parm.
Baked Belgian Endive with Epoisses and Golden Raisins
There is nothing, repeat, NOTHING wrong with eating a wheel of Epoisses, room temp, with a baguette. That sounds great. You can even watch this video of someone doing exactly that.
But if you are looking to try something a little different with the creamy and stinky French classic, this is for you.
The bitterness of the endive is balanced by the fattiness of the cheese and the sweetness of the golden raisins and the honey drizzle at the end. It makes a hearty side dish on a cold night. And you only need half the wheel for the recipe, leaving you the other half to eat with that baguette.
Baked Belgian Endive with Epoisses and Golden Raisins
BREADCRUMB TOPPING
- 4 ounces Italian bread (about ⅓ of a field&fire loaf)
- ¼ cup chopped parsley
- 2 tablespoons EVOO
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- 1 tablespoon La Quercia Pesto Bianco lardo spread* /
ENDIVE
- 2 tablespoons unsalted butter
- 2 Belgian endives, sliced in half, lengthwise
- 2 garlic cloves, minced
- 1 cup sweet Riesling
- ½ cup golden raisins – about .15 pounds
- 2 teaspoons kosher salt, divided
- ½ wheel Epoisses or 4 ounces a washed-rind cheese
- 2 tablespoons chopped parsley
- 2 teaspoons honey
*If you are needing to keep this dish vegetarian, omit the Pesto Bianco and add ½ teaspoon of salt to the breadcrumb mixture instead.
Preheat the oven to 350℉.
Slice the outer crust off the bread and tear into small pieces. Combine the bread, parsley, olive oil, crushed red pepper and black pepper in a cast iron skillet over medium heat. Toss together with a wooden spoon and cook until brown and toasty, around 8 minutes. Halfway through, add the Pesto Bianco. Transfer to a plate and let cool. Wipe out the skillet and return to medium heat.
Add the butter to the skillet. Once foamy, add the endive, cut-side down. Let the underside develop some color, about 5 minutes. Remove from the pan and set on a cutting board. Sprinkle 1 tsp of the salt on the cut-side of the endive, getting in between the leaves.
Add the minced garlic to the remaining butter and let cook for 1 minute. Be careful not to burn the garlic, adding a splash of olive oil if the pan seems too dry. Add the wine and raisins to the skillet and scrape up any brown bits from the bottom of the pan. Add the remaining teaspoon of salt and return the endive to the skillet, cut side up.
Place the skillet in the preheated oven and bake for 15 minutes. Remove from oven and set to broil. Slice the Epoisses into 4 pieces. Top each endive half with a piece of the cheese and the bread crumb topping. Set back in the oven and broil until melty and golden, about 2 minutes.
Let cool slightly and top with chopped parsley and a light drizzle of honey. Serve with sauce and raisins spooned on top.
Salad Combo – Smokey Blue, Balsamic Onion and Apple
There are countless combinations that can be created with ingredients from the shelves of Aperitivo, and over the years, certain combinations have become favorites. Staff members have their go-to combo they recommend to customers, and customers have come back and shared amazing and delicious pairings they’ve put together at home.
Whether it’s for a salad, flatbread, pizza or nachos, certain ingredients just taste great together.
This salad combines smokey blue cheese, tangy cipollini onions, crisp and sweet apples and crunchy pumpkin seeds. It’s great for the fall, when Michigan apples are at their peak. You don’t really need a recipe for this salad, just use your best judgment. Making it for one person? Use a small piece of cheese and only part of the apple. Making it for a crowd? Use a bigger piece of cheese and a big apple. You get the picture.
Rogue Smokey Blue, Balsamic Cipollini Onion, Apple and Pumpkin Seed Salad
- Small tub Balsamic Cipollini onions, quartered
- Extra virgin olive oil
- Mixed greens
- 1 piece Rogue Smokey Blue, crumbled by hand
- 1 Honeycrisp apple, cored and chopped into bite-sized pieces
- A handful, toasted pumpkin seeds
- Salt and pepper
In a bowl, pour in a nice splash of the liquid from the onions. Drizzle in the same amount of olive oil, season with salt and pepper and whisk until combined.
Add the mixed greens to the bowl and toss until they are lightly coated in the dressing. Transfer to serving dish.
Top dressed greens with crumbled pieces of cheese, chopped apples and toasted pumpkin seeds. Serve and enjoy.
Burrata, Tangerine, Fennel and Olive Salad
The classic Spanish combination of oranges and olives is delicious both in a glass (see the Aperitivo bar favorite, Barcelona Vermut) and on a plate.
Calling this dish a “salad” feels a bit generous. The mix of creamy burrata and sweet, juicy tangerines creates a slight resemblance to an orange creamsicle. So if eating a salad seems no fun, try one that tastes like dessert!
The olives from the Taberna mix are great in this salad, but if you are partial to the lemony, bright green Castelvetrano olives, feel free to use those instead. They just need to be pitted before chopping.
Burrata, Tangerine, Fennel and Olive Salad
- ½ medium head or 1 small head of fennel
- ¼ cup sherry vinegar
- 2 tangerines or small oranges
- .25 pound Taberna olives or Castelvetrano olives
- 1 bunch watercress – thick stems removed
- ¼ cup good quality EVOO, plus more for drizzling
- Crunchy salt and pepper
- One 4 oz package Di Stefano burrata
- Parsley, chopped
Core and thinly slice the fennel bulb – you should have about 1 cup. Reserve a few fennel fronds to garnish the salad. Place the sliced fennel in a large bowl with the vinegar. Let sit for 5 minutes.
Peel the tangerines and slice into rounds and place in the bowl with fennel.
Quarter the olives and place in the bowl with fennel and tangerines. Stir in ¼ cup of olive oil and season with crunchy salt and pepper.
On a large platter or shallow bowl, scatter the watercress. Scatter the fennel, tangerine and olive mixture over the watercress. Place the burrata in the center of the platter and drizzle the cheese with olive oil, crunchy salt and pepper. Sprinkle the reserved fennel fronds and chopped parsley over the salad.
Serve by slicing into the burrata and scooping up the rest of the salad components.
(Alternately, you can tear the burrata and scatter over the rest of the salad.)
Grilled Zucchini with Halloumi and Mama Lil’s Peppers
Taking advantage of a bountiful summer farmer’s market harvest, these grilled zucchinis make a great vegetarian main course or a beautiful accompaniment with grilled fish.
Coming from Cyprus, Halloumi is a semi-firm sheep and goat’s milk cheese. (Find it near the fresh goat cheese in the Aperitivo case!) It is a salty and tangy cheese with a high melting point, meaning it will hold its shape when exposed to high heat. So it is the perfect cheese to grill!
There are a few staple ingredients in the Aperitivo “kitchen” and Mama Lil’s spicy pickled peppers are one of those. Grown in Washington’s Yakima Valley, these Hungarian goathorn peppers are made in a similar style to Italy’s Calabrian pickled peppers. They are sweet, spicy and totally addicting. Once the jar is empty, don’t toss that flavorful oil! Use it in vinaigrettes, toss it with fresh pasta or pour it in a bowl and dip some crusty bread in it.
Grilled Zucchini with Halloumi and Mama Lil’s Peppers
Serves 4 – Recipe adapted from Bon Appetit
- 1 medium shallot or small red onion – thinly sliced
- ½ cup sherry vinegar
- 1 tablespoon sugar
- ¼ coarsely chopped Mama Lil’s peppers
- 2 pounds zucchini – halved lengthwise (or hotdog-style)
- 1 package Halloumi
- 3 tablespoon vegetable or canola oil
- ¼ cup extra virgin olive oil
- ½ cup torn basil
- Kosher salt and pepper
- Crunchy salt – Maldon, Jacobson, etc.
Heat a grill for medium heat. Mix sliced shallot or onion with sherry vinegar in a large bowl. Let sit for about 10 minutes. Sprinkle in the sugar, a pinch of salt and chopped Mama Lil’s. Set aside.
Toss halved zucchinis with 3 Tbsp vegetable oil on a large rimmed baking sheet. Season with salt and pepper and place on the grill. Grill on each side, until tender and charred, about 15 minutes total. Remove from the grill and let cool slightly. Once cool, tear or slice into bite-sized pieces and place in the bowl with shallots and Mama Lil’s.
Toss Halloumi in same olive oil from the zucchini and place on the grill. Grill a few minutes on each side, until crispy grill marks form, about 8 minutes total. Remove from grill, slice into bite-sized pieces and add to zucchini mixture.
Gently stir everything together, add additional ¼ cup olive oil and torn basil leaves. Transfer mixture with a slotted spoon onto large platter. Top with additional basil leaves and crunchy salt.
Need a wine pairing? Try this amazing Malagouzia from Greece.
