Zesty Caprese Salad

This spring, Executive Chef Peter Tartsinis of Blue on Highland gives this simple Italian dish a new twist with creamy, burrata cheese complimented by red pepper pesto, slices of warm, crispy eggplant, tomato coulis and a pinch of micro greens. Ingredients ½ ball burrata cheese (3oz) 1 1/2 tbsp. red pepper pesto 1 tbsp. micro […]

Eggplant & Goat Cheese Crepes

Oven-Baked Crepes with Cardamom Scented Eggplant and Goat Cheese from Paul O’Connell, chef and owner of Chez Henri on Shepard Street in Cambridge. Ingredients 5 lbs. eggplant 1 cup virgin olive oil 2 cups onion, diced 2 tbsp. cardamom powder ¼ cup lemon juice ¼ cup cilantro, chopped ¼ cup scallion, minced 1 cup goat […]