Lunchbreak: Chef Sharone Hakman
Tomato Basil Mini Soup with Grilled Cheese Bites.
1 can whole roma tomato
1 tsp minced garlic
5 fresh basil leaves
1 tsp balsamic
salt and pepper to taste
1 tsp olive oil
Saute garlic in a pot with olive oil. Place the rest of the ingredients in a blender and puree. Add to pot and simmer on low heat for 20 minutes to allow flavors to combine.
4 slices of sourdough bread
1 cup of you favorite shredded cheese
2 Tablespoons of butter
In a skilled on medium heat melt 1 Tablespoon of butter. Spread half a cup of cheese between two slices of bread and toast on each side till golden brown. Cut into fours.
Baked Blueberry Crumble with Mascarpone
1 package of fresh blueberries
1 handful walnuts
1 handful rolled oats
1 can of Pompeian Grapeseed Oil Spray
3 tsp brown sugar
1 Tbs brown sugar
1 lemon, zested
Spray a mini souffle ramekins with Pompeian Grapeseed oil spray. Add blueberries. Combine all the other ingredients in food processor or by hand until pasty. Top the blueberries and bake for about 20 minutes at 350. Top with a dollop of mascarpone and lemon zest.
1 liter of The Naked Grape pinot grigio
4 tea bags of sugar plum spice tea, steeped in 2 cups of water and then chilled
1 pear sliced thinly
3 cinnamon sticks
1 lemon sliced thinly
Combine all ingredients in a large carafe, pour in ice.