Insalata Bella Vista — Heart of Palm, Ripe Avocado, Diced Tomatoes, and Mixed Baby Greens tossed in Balsamic Vinaigrette with Grilled Jumbo Prawns by chef Italo Peveri of Firenze Trattoria in Encinitas

Garden Goodies
Bringing nature’s beauty and flavor to the table is a reason to celebrate. The possibilities for creating beautiful entrees from the garden are endless and can make your next meal magical and tasty. A simple bowl of baby spinach leaves can become a masterpiece when graced with heirloom tomatoes, Japanese cucumbers, and tangy orange slices, while mushrooms, zucchini, and eggplant placed on a skewer are great for grilling. Culinary herbs such as parsley, chives, basil, oregano, rosemary, and mint provide fragrance to soups and stews, while red peppers, corn, and sweet potatoes provide texture and color. Of course, there’s nothing better than strawberries, cantaloupe, and blueberries in a fresh fruit salad. No matter what the fruit or vegetable de jour, it’s amazing how everything in the garden co-exists with one another, waiting to charm your table — Maria Desiderata Montana, photography by Vincent Knakal

MAY RECIPES

Insalata Bella Vista — Heart of Palm, Ripe Avocado, Diced Tomatoes,
and Mixed Baby Greens tossed in Balsamic Vinaigrette with Grilled Jumbo
Prawns by chef Italo Peveri of Firenze Trattoria in Encinitas

Ingredients:
21/2 cups spring mix
2 hearts of palm sliced
1/2 avocado sliced
1/4 Roma tomato diced
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
3 shrimp

Marinate shrimp in 1 tsp chopped garlic, 1/2 tsp paprika, 2 tbsp white wine, and 1/4 cup extra virgin olive oil for one hour before grilling. Grill shrimp for approximately 2-3 minutes on each side, until cooked through. Toss spring mix, hearts of palm, and tomato with extra virgin olive oil and balsamic.

To plate salad, place avocado on outer edge of plate, place tossed salad in center of plate, and top with grilled shrimp.

Asian "Ratatouille" (Grilled, Marinated Vegetables in Miso Vinaigrette)
by executive catering chef Simon Lynn of Mosaic Catering

Ingredients:
2 Japanese eggplants
2 red bell peppers
1 medium Italian squash
1 piece gobo root (available at Asian market)
3 green onions
2 tsp toasted black and white sesame seeds
3-4 medium shiitake mushrooms
1 cup miso dressing
cilantro leaves for garnish

Preheat grill to medium. Cut eggplant and squash lengthwise in 1/4 slices. Cut bell pepper in half, removing stems and seeds. Slice shiitakes in half. Toss vegetables with salt, pepper and 2 tbsp canola oil. Grill until tender. Dice all vegetables in 1/4-inch dice. Add sesame seeds and miso dressing. Place 2 tbsp of vegetables in Asian tasting spoon. Garnish with cilantro leaf and sesame seeds.

For the miso dressing:
2 tbsp miso paste
3 tbsp seasoned rice wine vinegar
2 tbsp light soy sauce
2 tbsp sesame oil
3 tbsp canola oil
1 tsp chopped ginger
1 tsp chopped garlic

Place all ingredients in blender. Puree until mixed. Refrigerate.

Plum-Sesame Crusted Local White Seabass with Fern, Fava, and White Corn Succotash; Organic Blood-Orange Oil by executive chef Timothy Gutmann of Poseidon Restaurant in Del Mar

Ingredients:
11/2 lbs white seabass, (or other white fish), skin off and portioned into four 6 oz pieces
1 lb washed fiddlehead ferns, blanched in salted water
1 lbs shelled and blanched fava beans
2 ears white corn, shucked
2 tbsp canola oil
2 tbsp sesame oil
4 tsp organic blood-orange oil
plum sesame seeds (available at Asian or specialty markets, or substitute with black)
salt and white pepper to taste

Preparation:
Grill the ears of fresh corn or slightly blacken them on the stovetop.
Remove the corn kernels from the ears, set aside.
In a large pot of boiling salted water, blanch the fava beans, then shock plunge them in an ice water bath. Peel outer shells and set aside.
Using the above blanching liquid, cook the fiddlehead ferns for about 1 minute, shock plunge them in an ice water bath, set aside.
Preheat the oven to 350 degrees Fahrenheit.
Season the fish with salt and white pepper on all sides.
Cover top side of fish with plum sesame seeds.
In a hot sauté pan over medium high heat, add the sesame oil, then the fish, sesame seed side down.
Cook about 1 minute, turn fish over and cook an additional 2 minutes.
Transfer to the oven and finish cooking until desired doneness - about 8-12 minutes.
While the fish is cooking in the oven, sauté the fern, fava, and corn mixture in 2 tbsp of canola oil until warmed through. Season with salt and white pepper.
Divide the warm succotash onto four plates, top with the fish.
Drizzle with the organic blood-orange oil and serve warm. Enjoy.

Serves 4