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MARY ANN BRANCACCIO, EXECUTIVE CHEF/PARTNER
MARIA VANNI, MANAGER/PARTNER
OF AUGUST BYOB RESTAURANT, PHILADELPHIA
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Arugula Salad
3 cups arugula
1 cup radicchio
1/8 tsp salt (or to taste)
Pinch black pepper
Red wine vinaigrette (recipe follows)
Cut radicchio in half, remove core and slice
Place in bowl with arugula, salt & pepper, toss with vinaigrette
Red wine vinaigrette (makes approx 2 cups)*
1/2 cup imported red wine vinegar
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp dry mustard
3 TBLS raw honey
3/4 cup extra virgin olive oil
3/4 cup olive oil
Place all ingredients except oils in blender, mix well
Then slowly drizzle in oils to emulsify
*Vinaigrettes will keep fresh 7-10 days refrigerated
Artichoke hearts
3TBS extra virgin olive oil
1/4 tsp shallots chopped
1/4 tsp leeks chopped
1 clove garlic chopped
8 long stemmed artichokes drained (purchase a good imported brand packed in oil)
2 TBS heaping sun dried tomato sliced
1/4 cup white cannelini beans rinsed
1 cup baby bok choy or spinach
1/4 tsp salt
1/8 tsp black pepper
1TBS fresh parsley chopped
1TBS fresh basil
1/4 cup chicken stock
Heat medium sauce pan, high heat
Add oil, shallots, leeks, garlic, then reduce heat to medium
Add all ingredients except chicken stock, saute approximately 3 minutes,
add stock, continue cooking another 5 mintues or until artichokes are tender.
Serve immediately on warm plate, drizzle with unfiltered extra virgin olive oil
Serves 2
Almond Encrusted Salmon
Two 6 to 8 oz. portions wild salmon
2 TBLS ground raw almonds
1 TBLS olive oil
4 cups baby spinach
1 cup orange segments
Salt & pepper
Balsamic vinaigrette (recipe follows)
2 TBLS sliced almonds (for garnish)
Place ground almonds on plate
Salt and pepper salmon press into almonds for crust
Heat medium sauce pan, add oil, cook medium heat
Sear till almonds are golden, not brown
Turn salmon and continue cooking in pan or oven till desired doneness
In bowl mix spinach with oranges, salt & pepper
Toss with vinaigrette, divide on 2 plates, place cooked salmon on salad
Garnish with sliced almonds
Serve
Balsamic vinaigrette (makes approx 2 cups)*
1/2 cup balsamic vinegar
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp chopped shallots
1/4 tsp dry mustard
2 - 3 TBLS raw honey
3/4 cup extra virgin olive oil
3/4 cup olive oil
Place all ingredients except oils in blender, mix well
Then slowly drizzle in oils to emulsify
*Vinaigrettes will keep fresh 7-10 days refrigerated
Poached Pears
3 cups water
1 cup white or red wine
1/4 cup Organic sugar
2 cinnamon sticks
1/2 tsp whole cloves
1/2 tsp pure vanilla extract
1 slice fresh ginger
2 Bosc pears (peeled)
Raw honey
Combine all ingredients except pears in medium pot, bring to boil
Place whole pears in pot, lower to simmer
Poach until fork tender (approx 30-40 minutes)
Remove from poaching liquid, let pears cool
Remove core, slice pear in half and plate
Drizzle with raw honey
GREAT HEALTHY RECIPES FOR A GREAT LIFE
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