Mark Mckinney UT Medical Center Executive Chef
Fresh Capreze Salad
Vine ripened tomatoes cut into quarters
Use red yellow and green
Fresh unaged mozzarella cheese
Fresh Basil, cut into fine chiffonade
Extra virgin olive oil
Using a small amount of good olive oil, sauté green tomato quarters until they are browned on the cut sides. Arrange on a salad plate alternating with other colors of tomato. Place a small piece of cheese between each tomato quarter. Sprinkle on basil and drizzle with olive oil and balsamic reduction.
To do a good balsamic reduction, simmer balsamic vinegar until it is reduced by about half and starts to thicken. Cool and keep in a tightly covered container.
Quick sauted chard and spinach
Remove the large stems from Swiss chard and/or spinach and cut crosswise into small pieces. Cut leaves into a fairly fine chiffonade. Heat a little olive oil in a heavy skillet and add stems. Stir fry until they change color. Stir in leaves and cook, stirring, for a couple of minutes. Add a small amount of white wine or chicken stock. Cook stirring until greens are just tender crisp and the liquid has cooked away. Sprinkle with salt and pepper to taste and serve hot.