Collaborative Living

Burratta Salad

(4 servings)

Heirloom tomatoes

- 2 lbs

Fresh Burrata

- 4 / 2 oz portions

High Qua lity Olive oil - 1 cup

Basil

- 8 oz

To make the basil puree

• Blanch basil in lightly salted water for 10 seconds and

shock in an ice bath

• Puree basil in a blender using some of the ice and ice

water to help spin it in the blender

For the burrata and tomatoes

• Roast smaller tomatoes in the oven with a little olive oil, salt and pepper

• Slice bigger heirloom tomatoes to offer a contrast in texture and temperature

• Serve burrata portion on slices of heirloom tomatoes and top the dish with the roasted tomatoes

• Dot basil puree around the dish to ensure that every bite of burrata can have a little basil in it

For the Snapper and Succotash

(4 servings)

NC Snapper, 6 oz portion - 4 ea

Field Peas

- ½ lb to 1 lb

Corn, cleaned off the cob - 1/2 lb

Green Tomatoes, diced - 1 lb

For the Tomato Butter

• Roast Tomatoes until half of the liquid released from the

tomatoes is cooked down

• Place warm tomato in a blender with tarragon and blend

on high for 2 min until smooth

For the Succotash

• Cook and clean field peas

• Prepare corn, green tomatoes, garlic and shallots

• Julienne Romano Beans thinly and reserve separately from

all other veggies

• In a wide sauté pan cook garlic and shallots for 2 to 3 min

• Add in corn and field peas and cook for another 5 min on

medium heat

• Finish with green tomatoes and stew down the pan for

5 to 10 min until flavors have developed

Romano Beans

- ½ lb

Lemon Vinaigrette

- 4 oz

Heirloom Tomatoes

- 1 lb

Butter, cubed cold

- 4 oz

Garlic, sliced

- 3 tbls

Shallots, chopped

- 3 tbls

Tarragon

- 2 sprgs

• Turn the blender to low and add butter ½ at a time

• Season with salt and pepper and reserve

• Drizzle in a little olive oil while the blender is spinning

• Season puree with salt and pepper and chill

• Finish succotash with white wine and butter, season to taste

• Toss Romano beans with lemon vinaigrette, season and reserve

• Sautee Snapper on medium high heat

• Plate with succotash down first, surround the veggies with the

tomato butter

• Next plate the fish on the veggies

• Finish with the crunchy Romano bean salad on top and serve!

“The flow of this

kitchen is fantastic.

From prep to cleanup,

everything is made

easier with this

layout and the

materials used.”

– Peter Pollay,

Executive Chef, Posana

[

Cooking with Peter

]