Cherry Tomato & Grilled Zucchini Salad

We’re outdoor grilling with Chef Nick Rabar of Avenue N / The Pantry, making a Cherry Tomato & Grilled Zucchini Salad and a Grilled Pizza with Lamb Sausage with Grilled Asparagus, Ramps, Potatoes & Ricotta Salata.

Cherry Tomato & Grilled Zucchini Salad

Ingredients

  • 1 pint Mixed Cherry Tomatoes
  • 2 ea. Small Organic Zucchini
  • 4 ounce Feta Cheese, crumbled
  • 1 ea. Lemon, Large
  • 1 ounce Olive Oil
  • 1 ounce Chopped Dill
  • 8 leaves Basil, thinly sliced
  • 1 pinch Salt & Pepper
  • As needed Baby Greens (Mache, Arugula or Upland Cress)

Steps

  1. Cut zucchini in half from top to bottom.
  2. Season with oil, salt & pepper.
  3. Grill on high heat to add grill color and soften.
  4. Dice and cool.
  5. Combine all ingredients stirring lightly and serve over greens.

Grilled Pizza with Lamb Sausage with Grilled Asparagus, Ramps, Potatoes & Ricotta Salata

Ingredients

  • 1ea. 10 ounce dough, proofed to room temperature
  • 8ounce Lamb Sausage
  • 6ea. Asparagus, lightly grilled
  • 8ea. Ramps, washed and trimmed
  • 1ea. Large Golden Potato
  • 1pint Heavy Cream
  • 1Tablespoon Tomato Paste
  • ½ cup Parmesan Cheese, grated
  • 6ounce Ricotta Salata, diced
  • 2ounces Olive Oil
  • 1 pinch Salt & Pepper

Recipe:

  1. 1in a 2qt sauce pot, bring heavy cream to a boil and reduce to a simmer.
  2. Add tomato paste & parmesan cheese stirring constantly.
  3. When cream thickens, remove from heat and cool.
  4. In a well oiled surface, roll out dough by hand until it is round and thin (about 14 inch circumference).
  5. Place dough directly on a hot preheated grill and grill until the dough develops dark grill marks.
  6. When it does, rotate to create the same marks.
  7. Flip dough and lower heat to medium low.
  8. Top with sauce, sliced sausage, asparagus, ramps and thinly sliced potato.
  9. Cover and allow to cook for about 5 minutes checking occasionally to ensure dough is not over cooking.
  10. Open and top with ricotta salata, then rotate pizza 90 degrees and cover again for about 5 more minutes.
  11. When bottom in crisp, remove and top lightly with olive oil and grated parmesan.

About the Restaurant:

Avenue N American Kitchen
20 Newman Ave.
Rumford, R.I. 02916
(401) 270-2836

avenuenamericankitchen.com

Click here to learn more about The Pantry at Avenue N!

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