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This month we proudly bring you recipes from two renowned Beach Coast chefs.

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Mary Graham’s love of travel, healthy food, and wellness education is reflected in her cuisine. She is a Certified Health Coach and member of the American Association of Drugless Practitioners. She is also the chef at Spa Reverie in La Porte, Indiana and is a graduate of the Integrative Institute of Nutrition. Over the years she has developed her own style of clean fusion cuisine representing cultural variety and layered spicing.

Beet and Avocado Salad with Sparkling Lime Vinaigrette

Mary creates many of her own recipes, but also references other chefs. This salad is one Mary loves and if is from the book, ”Tiny Bubbles,” by Kate Simon

Ingredients

Salad

2 c. red and gold beets, roasted, peeled, cooled, and cut into wedges
2 c. avocado wedges
2 c. ruby-red grapefruit wedges
¼ c. thinly sliced red onion
¼ c. crumbled feta
2 tbsp. finely chopped fresh basil
~ sea salt and black pepper to taste

Vinaigrette

2 tbsp. freshly squeezed lime juice
2 tbsp. Champagne vinegar
3 tbsp. sunflower oil
1 ½ tbsp. dry cava or dry sparkling wine
1 tsp. agave nectar
1 tbsp. finely chopped fresh basil
¼ tsp. chili powder
¼ tsp. sea salt
¼ tsp. black pepper

Combine the salad ingredients in a bowl and set aside. Combine the vinaigrette ingredients in a glass jar with a lid. Cover tightly and shake well. Pour 2 to 3 tablespoons of vinaigrette onto the salad, tossing gently. Add more vinaigrette if needed. Arrange salad on four plates. Offer extra salt and pepper to taste.

 

Cool Watermelon Feta Salad

Watermelon is a good source of lycopene, one of nature’s antioxidants.

Salad

12 thin slices of quartered organic local watermelon, rind washed clean.
¼ c. best quality organic Greek feta cheese, crumbled
¼ c. fresh basil and mint leaves, cut chiffonade
1 red chili pepper, seeded and sliced in thin circles

Citrus Dressing

¼ tsp. fine sea salt and pepper, or to taste
¼ c. freshly squeezed juice from 1/2 lemon and 1/2 orange juice
3 tbsp. extra-virgin olive oil or lemon oil

Place the salt and juice in a jar with a lid and shake to blend. Add the oil and shake once more. If you prefer your dressing a little sweeter, add a touch of maple syrup.

Place an equal amount of melon on each of four chilled plates.

Sprinkle one-quarter of the cheese, herbs, pepper and dressing on the watermelon.

Drizzle the dressing over each salad and decorate with fresh herbs, in the picture are fresh Oregano flowers. Serves 4

 

Fig Fusion Pizza

Ingredients

4-8 wonton skins
5 oz. creamy goat cheese
3 oz. thinly sliced prosciutto or andouille sausage precooked
4 figs, sliced
¼ c. fig preserves
4 small golden and red heirloom tomatoes, thin sliced
Chiffonade fine herbs from the garden, chives, basil, parsley, garlic scapes
Extra virgin cold pressed olive oil
Sweet rich balsamic vinegar

Drizzle small amount of olive oil in saute pan. Heat it. Add wontons and flip after about 1 minute per side to brown, rest on paper towels. Combine the goat cheese with some of the fig preserves and fresh ground pepper to flavor it. Lay out 4 warm wontons; spread each carefully and lightly with 1/4 goat cheese which you have flavored with some of the fig preserves. Divide prosciutto (or sausage) and figs and place on top of goat cheese. Top with tomato slices and herbs. Drizzle with a little balsamic and/or olive oil and salt and pepper to your taste.

Serves 4 with one or two per person

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Judy Kite-Gosh is the owner of the Retro Café Restaurant and Kite’s Kitchen Bakery and Catering, both in New Buffalo, Michigan. As an avid “locavore,” Judy is passionate about the foods produced by the farmers of our rich agricultural area. She also co-produced and co-wrote the PBS documentary, “Farm Fresh to You,” with Emmy Award winner, Angel Hernandez.

Apple Cranberry Chutney

For holiday meals this is a real winner and replaces the traditional cranberry sauce. It looks like the crown jewels on a plate.

3 lbs. Ida Red or other tart apples – peeled, cored and cut in ½ inch cubes
6 c. whole cranberries (fresh or frozen)
1 ¼ c. granulated sugar
¾ c. port wine
1/3 tsp. ground cinnamon
1/3 tsp. ground cloves
½ c. chopped walnuts (optional)

Simmer cranberries, sugar and port in an enameled pot until berries burst and mixture thickens. Remove from heat and add spices, let cool. Fold in apples, add walnuts and chill. Stir before serving.

 

Butternut Bisque

This hearty seasonal soup is great at holiday meals and intimate dinner parties with friends.

10 c. Butternut squash, peeled, seeded and cut in 1-inch pieces
1 Ida Red or other tart apple peeled, cored and cut in 1-inch pieces
2 large carrots peeled and cut in 1-inch chunks
1 large onion peeled and cut in chunks
2 tbsp. olive oil.

Prepare squash, apples and vegetables as directed and toss with olive oil. Arrange on a baking sheet and roast in the oven at 375 for 30-40 minutes or ‘til tender.

Puree mixture in a food processor adding chicken stock as needed. Put mixture through a food mill.

6 c. chicken stock
1 ¼ c. half & half
2 tsp. salt
¼ tsp. cayenne pepper
2 tbsp. fresh chopped chives
3 plum tomatoes, peeled, seeded and diced.

Add remaining chicken stock, salt, cayenne pepper and half & half to mixture and simmer for 15 minutes. Saute tomatoes in olive oil and add to soup with fresh chives.

Reserve some of the tomatoes and chives for garnish. This soup can be made ahead and if it is too thick add enough chicken stock to thin to desired consistency.