Your Simple Saturday Snack. Now that's some alliteration.
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A staple of the Los Angeles food truck scene, Coctel Mixto is a play on a traditional ceviche. Chef Nyesha Arrington shows you how to master the dish (featured on her menu at LEONA) while teaching you how to make fresh milled tomato water in an exercise on layering flavors to develop a deep and refreshing dish.
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Utilizing two of the products from his basket, Chef Heong Soon Park crafts a decadent bowl of cracked farro porridge, topped with seared mitake mushrooms, a poached egg, and Baba's Cooking School Lala Sauce.
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With stone fruit in peak season, Chef Greg Daniels utilizes Sparrow Lane Vinegar's California Peach Vinegar to pickle fresh stone fruit + combines it with salmon. With a little chili for some heat and charred ramp aioli for some added layer of flavor, this dish is a perfect way to show off to your friends this summer!
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A natural + classic combination, Bianco DiNapoli's San Marzano Tomatoes pair perfectly with the fresh and creamy burrata atop a crusty piece of home-baked bread. Check out the full recipe below + watch a tutorial preview with Chef Kalman above!
Read MoreEarlier this week we brought you an intimate interview with Aarti + Brendan. Today they share two recipes they created utilizing products from Chef Jeremiah Bacon's Basket!
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