Snap into Summer

SNAPinto Summer

Asparagus Spinach Salad with Chicken

Prep Time: 30 mins

Servings: 4

Ingredients

1lb Fresh Asparagus, Rimmed and Cut into 1-inch pieces

2 Tbs water

1/4 Cup prepared Poppy Seed Salad Dressing

1 Tbs Orange Juice

1 Tbs Honey

1 Tsp Grated Orange Zest

1/2 Tsp Dijon Mustard

8 Cups Fresh Baby Spinach

2 Avocados, Sliced

3 Cups Shredded Rotisserie Chicken

2 Cups Sliced Fresh Strawberries or Fresh Blueberries

1/4 Cup Sliced Almonds, Toasted

2 Tsp Sesame Seeds, Toasted

w/ Chef Kris Rego’s Pick at Alpharetta, GA

Directions

Bring water to a boil in a large pot. Add salt to ensure the asparagus is well seasoned. Once the water comes to a boil drop in the asparagus and cook for 1 minute. Remove asparagus and immediately drop into ice water. Drain and pat dry.

In a small bowl, whisk dressing, orange juice, honey, orange zest and mustard until blended.

In a large bowl, combine spinach, avocados, chicken, strawberries, almonds, sesame seeds and asparagus. Add dressing and toss to coat.

Beef Bulgogi Tacos

For the marinade:

1.5 lbs Flank Steak, Sliced Thinly

1/2 Small Pear, Grated

1/4 Cup Soy Sauce

2 Tbsp Brown Sugar

2 Tbsp Sesame Oil

1 Tbsp Gochujang (Korean Red Pepper Paste)

4 Garlic Cloves, Finely Chopped

1 Tbsp Ginger, Finely Chopped

For the Slaw:

1 Carrot, or 10-12 Baby Carrots, Julienned

1 Small English Cucumber, Julienne

2 Cups Red Cabbage, Chopped

2-3 Sprigs Cilantro, Chopped

3 Tbsp Apple Cider Vinegar

1.5 Tbsp Sugar

1 Tbsp Sesame Oil

1 Tbsp Sesame Seeds

Salt to taste

Pepper to taste

For the Sriracha Aioli:

1/4 Cup Mayo

2.5 Tsp Sriracha

1 Tsp Sugar

2 Tbsp Lime Juice

Salt and Pepper to taste

SNAPinto Summer

w/ Chef Jason Tolleson Pick at Irving, TX

Directions

Slice the steak across the grain into thin slices. Mix all the marinate ingredients (soy sauce, grated pear, brown sugar, sesame oil, garlic, ginger and gochujang) in a bowl. Pour the mixture over steak slices, combine well and marinate at least 3 hours to overnight.

Coleslaw: Mix dressing ingredients (apple cider vinegar, sugar, sesame oil, sesame seeds, salt and pepper) in a bowl and stir it through chopped cabbage, carrots, cucumber and cilantro. Mix well, cover with cling wrap and refrigerate till ready to use.

Sriracha aioli: Mix mayo, sriracha, sugar, lime juice, salt and pepper in a bowl and refrigerate until ready to use. We used a squirt bottle to serve this sriracha aioli. Heat oil in a large skillet or wok over medium high heat. Once it's hot, place the steak in a single layer all over the wok and cook undisturbed for 2-3 minutes. Flip and cook for another couple of minutes until the doneness you prefer. If you have a small wok, cook the steak in two batches so they don't overcrowd and steam. You need nicely seared juicy tender bulgogi beef for the tacos.

Heat up the tortillas. We like to char them up by heating them up directly over a ame or on a heated pan without oil.

Assemble the tacos: Take a generous scoop of steak over the tacos, top it with coleslaw and drizzle the sriracha aioli all over. Serve with extra lime.

Summer Fruit Pizza

Ingredients

Butter- avored Cooking Spray

2 Cups All-purpose Flour

1/2 Cup Confectioners' Sugar

1 Cup Cold Butter

1 (8 oz) Package Cream Cheese, Softened

1/3 Cup White Sugar

1 Teaspoon Almond Extract

2 Cups Sliced Fresh Strawberries

1 Cup Fresh Blueberries

1 Kiwi, Peeled and Sliced

1 Cup Unsweetened Pineapple Juice

1/2 Cup White Sugar

2 Tablespoons Cornstarch

1 Teaspoon Lemon Juice

SNAPinto SUMMER

w/ Sean Sellaro’s Pick at Basking Ridge, NJ

Prep Time: 30 mins

Cook Time: 15 mins

Additional Time: 30 mins

Total Time: 1 hr 15 mins

Servings: 16

Directions

Preheat the oven to 350 degrees F.

Lightly spray a 12-inch round pizza pan with butter- avored cooking spray.

Combine our and confectioners' sugar in a bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press into the prepared pizza pan to make a crust.

Bake in the preheated oven until very lightly browned, 12 to 15 minutes. Cool on a wire rack.

Beat cream cheese, 1/3 cup white sugar, and almond extract until smooth; spread over completely cooled crust. Arrange strawberries, blueberries, and kiwi decoratively over cream cheese mixture.

Mix pineapple juice, 1/2 cup white sugar, cornstarch, and lemon juice in a saucepan until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly and drizzle over fruit. Refrigerate until chilled.

We hope you enjoy!!