Eat & Drink Fresh

Here you'll find ways to Eat and Drink Fresh, with recipes from professionals and guests alike.

Truffle Mashed Potatoes

Idaho Potatoes – 6

Milk – 6 oz.

Whole Butter, Softened – 3 oz.

Pensato Truffle Olive Oil

Peel and dice potatoes. Boil in water until soft. Drain well. Put in mixer bowl. Add butter and milk. Mix well on medium speed. Salt and pepper to taste. Drizzle 1 tablespoon of truffle oil. Put in serving bowl, and top with a little more truffle oil.

Fernando Pensato Truffle Olive Oil captures the essence of Italy’s best truffles and olives. Available at The Sandy Butler Market.

 

__________________________________________________________

Chef Michael Ragusa’s Mango Salsa

          Mangos, thawed – 1 lb.

          Orange Juice – 1 cup

          Red Onions – 2 oz.

          Red Bell Pepper – 2 oz.

          Blackening Spice – 1 tbl.

          Cilantro – 1 bunch

Finely chop all items and place in large mixing bowl. Whisk to combine all and transfer to a storage container and refrigerate until needed. Shelf Life: 2 Days | Yields 2.5 cups.

 

 

Congratulations to Kim Osmond who won our Elvis Recipe Contest!

Peanut Butter & Banana Quesadilla

1 Flour Tortilla

3 Tablespoons Creamy Peanut Butter

1/2 Banana

1 Teaspoon Honey

1/2 Teaspoon Confectionary Sugar

 

 

 

  • Heat cooking surface to medium heat

  • Slather one side of flour tortilla with peanut butter

  • Slice 1/2 banana and then quarter the slices and place on half the tortilla

  • Fold tortilla so banana quarters are sandwiched between peanut butter

  • Spray cooking surface with non-stick spray and place tortilla on pre-heated pan

  • Cook both sides until golden brown

  • Remove from surface, drizzle with honey and confectionary sugar, and enjoy!