Orlando Rodriguez – Executive Chef at Veraisons Restaurant at Glenora Wine Cellars
Tempura batter summer squash 1 cup of flour 1 tablespoon cornstarch 1 ½ cup seltzer water 2 teaspoon salt Method: Mix all ingredients together to make the tempura batter. Cut squash in to long strips dip in batter and cook in 325 degree oil for about 4 to 5 minutes. Serve with your favorite dipping sauce.
Mustard Green Wave Vinaigrette 2 cups mustard greens 1 cup rice wine vinegar 3 cloves of garlic or ¼ cup garlic scapes 1 tablespoon salt 2 cups of vegetable oil Method: In a blender add your mustard greens, vinegar, garlic and salt. Blend the ingredients till they are pureed. Leave blender on and emulsify with oil, adding oil in slowly till it is all incorporated.
Kale Chips 1 bunch kale 2 teaspoon salt 1 tablespoon extra virgin olive oil Method: Preheat oven to 275 degrees. Toss the kale, oil, salt together in a bowl. Then place kale on a sheet pan. Place in oven for 15 minutes then take out and toss kale. Place back in oven for another 15 minutes. Take out let cool and enjoy.
Sautéed Swiss Chard 1 bunch Swiss chard, take the leaves off of stems. Rough chop leaves. small dice the stems 1 teaspoon salt ½ teaspoon black pepper 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice Method: In a medium high heat place with a sauté pan. Add the oil add the stems cook for about 2 minutes. Next add the Swiss chard leaves, salt, pepper and lemon juice cook and stir occasionally for about 4 minutes or till leave wilt. Serve and enjoy.
Rhubarb and Snap peas 2 sticks Rhubarb, small dice 2 cups snap peas ( or snow) ¼ cup butter To taste salt and pepper Method: In a pan on high heat add butter. Cook butter till a golden brown color. Next add snap peas cook for 2 minutes tossing it in the butter. Add the Rhubarb and cook for an additional 1 to 2 minutes till Rhubarb has a slight crunch. Season with salt and pepper and Enjoy.
