Ahi Tuna and Grilled Peach Panzanella Salad

Serves 2-4 People


1 lb Ahi Poke Cubes
8 oz Mixed Greens Salad
1 ea Avocado
2 ea Peach
2 ea Summer Squash
4 oz Croutons
1 ea Carrot
3 ea Mint
3 ea Cilantro
0.5 oz Sherry Vinegar
1.5 oz Extra Virgin Olive Oil
Salt and Pepper to Taste

1. Cut the peaches in half and mark on the grill to get the natural sugars to caramelize.
2. Cut the squash in half and mark on the grill till they are cooked, they should be firm and not to soft.
3. Peel the carrot and julienne really thin- either on a mandolin or by hand.
4. Pick off the cilantro and mint leaves and chop lightly.
5. Season the Poke cubes with salt and pepper.
6. In a hot pan with a touch of oil, sear the cubes. Keep moving the pan for about 30 seconds (longer if you don’t want it rare inside).
7. Remove fish from pan and put on to paper towel to cool.
8. Once the peaches and squash have cooled, cut both into small ¼ in pieces.
9. In a small bowl, add the vinegar and oil together and whisk with salt to taste.
10. In a separate larger bowl, add the fruit, squash, julienne carrot, mint, cilantro, croutons and the seared poke cubes.
11. Next, add the vinaigrette. Let it sit for about 60 seconds so the croutons can begin soaking up the dressing. You want the croutons to have a crunch but be a little softer on the outside.
12. Finally, add your mixed greens and gently toss with a large wooden spoon. Adjust seasoning as needed and serve.
Recipe courtesy of Craig DiFonzo, C&L Produce

Heirloom Tomato and Melon Salad
Feeds 2-4 people


3 Medium size heirloom tomatoes
½  English cucumber
1 Red onion
1 Medium size melon
3 Sprigs of mint
4 Basil leaves
2oz. Fresh mozzarella
1/3 oz Champagne vinegar
1 oz Extra virgin olive oil
Kosher salt to taste
1. Dice the heirloom tomatoes into medium sized cubes.
2. Peel the cucumber and cut in half the long way. Scrape out the seeds inside, and cut in thin half moon shapes.
3. Peel the red onion, cut in half and julienne very thin
4. Peel the melon, cut in half, scrape out any seeds, and cut into ¼ in cubes
5. Lay the mint and basil leaves on top of one another.  Roll up and julienne the herbs.
6. Dice the fresh mozzarella a bit smaller than the melon and tomato.
7. Add all ingredients together in a large bowl.
8. Add the extra virgin olive oil and champagne vinegar, toss all together.
9. Season with salt to taste.

Recipe courtesy of Craig DiFonzo, C&L Produce