Page 12 - AUGUST BGG - FINAL 2018.indd

A Vegetable Bistro recipe

Umesh DiWaker
EXECUTIVE CHEF

A warm “hello” from the kitchen at Ladies’ to all of our Members! July has been a wonderful month so far and
seeing the herb garden in such great shape brings so much delight to all of us. It has been a marvelous process,
watching the transition of our small plants become bright, delicious dishes. Each day, our culinary team picks fresh
vegetables and herbs to incorporate in your dishes on that same day. This concept of ‘’farm to table’’ is a great
step for Ladies’. Our recent feature, shrimp and basil spaghetti, was inspired by our garden. The basil pesto was
nut free as we added sunflower seeds in place of pine nuts. This month, you will see fresh zucchini in a lot of our
specials. Here is a recipe you can make at home and all you need is, you guessed it - fresh zucchini!

Zucchini Carpaccio with fresh mint, parmesan & pomegranate

Ingredients:
2 medium zucchinis sliced with mandolin
1/2 lemon juice and zest
4 tsp extra virgin olive oil
Sea salt, to taste and fresh black pepper

1 cup baby arugula
1/4 cup shaved parmesan
1 tbsp. sliced toasted almonds
A few sprigs of fresh mint
Pomegranate pearls
Garden flowers to garnish

Instructions:
1. Combine oil and lemon juice in a small bowl. Place a layer of zucchini on
the bottom of a large plate. Season with salt and pepper and drizzle with oil
and lemon juice mixture.
2. Repeat by layering zucchini, salt, pepper, oil and lemon juice mixture until
all zucchini is used! Let everything marinate for at least 10 minutes on the
plate.
3. Arrange arugula on top, add shaved parmesan and fresh mint leaves.
4. Drizzle the remaining oil and lemon juice mixture to season the arugula.
5. Garnish with fresh flowers, toasted almonds and pomegranate seeds and
enjoy this delightful summer salad!

Chef Umesh

12 | BEAUTY, GRIT & GRACE