Thursday, June 25, 2015

Summer is here!

     Time to visit your local Farmer's Market 

The "farm to table" movement is not a fade.  It's a principle that is here to stay and for good reason. 
At Landry's, we buy and use local ingredients whenever possible.  The produce at your local farmer's market are more often higher in quality than those found at a grocery store. Most commercially harvested produce is picked under ripe. This is to allow for the time it takes to transport it to its final destination. In short, it ripens in transit. Conversely, produce at you local farmer's market is ripened on the vine because it doesn't travel long distances. It develops a fuller, more mature flavor.

Here's an example. Ever wonder why that slice of pineapple tasted so good while you where vacationing in Hawaii. Pineapples intended for local Hawaiian markets are allowed to ripen in the field. Those intended for the continental US are picked green and ripen in a cargo ship on their long journey across the Pacific.

At your local market right now you'll find wonderful tomatoes, squash, asparagus, melons and so much more. Take advantage of this wonderful resource while it's in the peak of the season. Below is a recipe for a nice refreshing salad that showcases some of these seasonal offerings. I hope you enjoy it!

Chef Joe


Rustic Caprese
Heirloom Tomato & Buratta Salad with Pickled Melon

Serves 4

2 each   Heirloom Tomatoes

12 oz.    Buratta Cheese or Fresh Mozzarella, hand torn into   2" pieces

8 slices  Pickled Melon (recipe below)

8 slices  Crusty French Bread

8 each   Large Basil Leaves, hand torn  

 Extra Virgin Olive Oil

Good Sea Salt

Fresh Ground Black Pepper


1.      Core the tomatoes and cut each tomato in half.  Cut each half into 4 rustic shaped pieces. Arrange 4 pieces on tomato on the left side of each plate.
2.      Arrange 4 pieces of cheese between the tomato pieces.

3.      Cut each melon slice in half. Arrange 4 pieces of melon on the right side of the plate.  

4.      Drizzle Extra Virgin Olive Oil over the tomatoes and cheese.

5.      Evenly sprinkle the torn Basil leaves over the salad.

Sprinkle the salad with sea salt and freshly ground black pepper. Garnish each plate with a couple of slices of crusty French bread.


Pickled Melon

1/2 half   Honeydew Melon, rind off, seeded, sliced 1/4" thick

1/4 cup   Apple Cider Vinegar

1 tsp       Kosher Salt

1/2 tsp   Ground Black Pepper

1/2 tsp   Water

Combine the vinegar, salt, pepper and water in a mixing bowl and blend with a wire whip to dissolve salt. Pour into a shallow baking dish and add the melon slices.  Urn to evenly coat with liquid, then cover with plastic wrap and allow to marinate in the refrigerator for 2 hours before use.

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