SAMPLE RECIPES
Always Delicious
SUMMER SALAD
In a small bowl, combine the pomegranate seeds with the parsley, shallot and orange zest. Season with salt and black pepper. In another small bowl, whisk the oil with the pomegranate molasses, vinegar, honey and mustard; season with salt and pepper. In a large bowl, toss the greens with the dressing and season lightly with salt and black pepper. Transfer the salad to plates or a platter and top with the pear slices and pomegranate gremolata. Serve right away.
CRISPY BRUSCHETTA
Preheat oven to 400 degrees F. In a small bowl, combine 1/4 cup olive oil and 1/2 teaspoon garlic powder; mix well and brush over bread slices. Place on a baking sheet and bake 8 to 10 minutes, or until golden on both sides. In a large bowl, combine remaining 1/2 cup olive oil and 1 teaspoon garlic powder, and the remaining ingredients; mix well. Spoon over toasted bread slices, and serve.
ROASTED EGGPLANTS
Cut eggplant in half lengthwise. Cut each half into into 4-6 wedges. Sprinkle wedges with salt and let sit 30-45 minutes.Preheat oven to 400°F. Quickly rinse the eggplant and dab dry with paper towels. Place on a baking sheet and brush with olive oil.Season with salt, pepper and seasonings. Roast 25-30 minutes or until golden.
GET TO KNOW BARBECUE CHEFS
The Roots
Barbecue Chefs specializes in creating bbq dishes with fresh, quality ingredients. When they’re not whipping up fabulous recipes, they can be found exploring great ethnic neighborhoods in Surrey, discovering new inspirations to share with you. So whether you’re looking for someone to help you plan an event or simply refresh your bbq menu, reach out today.
