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savor
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INGREDIENTS
INGREDIENTS
2 garden-grown tomatoes, diced
1 12 oz. can of hearts of palms, chopped
1 12 oz. can of black beans
2 ears of garden-grown sweet corn, lightly blanched
and removed from cob
1 lime, juiced
1 bunch of fresh cilantro, chopped
1/2 cup of thinly sliced red onion
2 Tbsp extra virgin olive oil
1 Tbsp kosher salt
PREPARATION
Strain canned beans and rinse. In a large bowl,
gently fold all ingredients together. Allow to marinate
for at least 3 hours before serving.
It can be served as side salad or with chips, crackers
or toasted bread.
SUMMER GARDEN Gazpacho
Servings: 6
8-10 garden-grown tomatoes,
Roma preferred
3 cloves garlic, minced
1/2 of a yellow pepper, chopped
1/4 cup onion, minced
1/4 cup red wine vinegar
1/4 cup apple cider vinegar
1 lemon, juiced
1/2 cup fresh parsley, minced
1 Tbsp smoky paprika
1 Tbsp kosher salt
1 tsp cumin
1 tsp black pepper
1/2 tsp raw sugar
1/2 cup extra virgin olive oil
1 garden-grown cucumber,
skin peeled and diced
PREPARATION
Bring a pot with one-half gallon of water to a boil. Core
each tomato and score the opposite end with an x. Quickly and
lightly blanch tomatoes for a few seconds until skins start to peel.
Remove tomatoes from water and shock in an ice bath. Peel the
skins and place the tomatoes in a food processor or large blender.
Add red wine and apple cider vinegars, salt, pepper, garlic,
cumin and paprika. Blend until completely liquified. Add
remaining ingredients to food processor except for half of cucum-ber.
Blend until liquified. Strain liquid with chinois, cheesecloth
or other fine strainer (you don’t have to strain if you want a more
rustic style of soup).
Pour soup into large bowl, cover and chill in fridge for at least
3 hours before serving. Garnish with remaining cucumber.
HEART OF PALM Caviar
Servings: 6