PROSCIUTTO, PEAR AND GOAT CHEESE APPETIZER

- 10 slices prosciutto
- 2 pears
- 4 oz fresh goat cheese
- Honey
- Cracked pepper

Assemble prosciutto on baking sheet and bake at 450 degrees for about 8 minutes until lightly crisp. Transfer to a paper towel and cool.

Core pears and slice horizontally into rings. Soak for a couple of minutes in a bowl of water with a splash of lemon juice to keep from browning.

To assemble: Arrange sliced pears on a platter. Top with a slice of prosciutto and crumbled goat cheese. Drizzle with honey and sprinkle with cracked black pepper.

Serve immediately and enjoy!

Open Table Catering

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Open Table Catering

Keeping with its commitment to the community, Open Table provided partial or full donations of food and services to Kickstand, Trey McIntyre Project and U.S. Green Building Council – Idaho Chapter.

“I’ve worked with April and Open Table Catering several times for various events,” said Tristan Van Slyke, USGBC-Idaho Chapter board member and Emerging Professionals Committee chair. “We appreciate her generous support of local food sourcing and local organizations like us, the USGBC-Idaho Chapter. She does a great job with a unique variety of dishes and flavors that are appropriate for the event and venue.”

- 1 package polenta
- 1 egg, beaten
- 1/2 cup flour
- 2 tablespoons parmesan
- Salt and pepper (to taste)
- Olive oil
- 2 medium avocados
- 1 lime
- Garlic salt
- 1/2 pound wild shrimp (approx. 8 jumbo shrimp)
- 2 garlic cloves
- 1 tablespoon butter

Wrap polenta in plastic wrap and refrigerate for 1 hour until firm. Cut into rounds, dip in egg then mixture of flour and parmesan. Fry in olive oil and sprinkle with salt and pepper. Set aside.

Mash avocados with the juice of the lime and a dash of garlic salt. Set aside.

Peel and devein shrimp. Crush garlic cloves and saute for about 1 minute in the butter. Add shrimp and cook for about 3-4 minutes.

Assemble: Place a dollop of guacamole on the polenta cake, then top with a shrimp.

Enjoy!

Open Table Catering

Keeping with its commitment to the community, Open Table provided partial or full donations of food and services to Boise Weekly, Kickstand, Trey McIntyre Project and Idaho Community Foundation.

“Kickstand has had Open Table cater our Start-up Speed Dating event for two years now,” said Becky Gates, Kickstand Board of Directors member. “The food presentation was wonderful and the combination of ingredients was unique and tasteful. I can’t say enough good things about our experience. They are true professionals in all they do.”

FALL VEGETABLE BISQUE

- 2 lbs peeled and cut butternut squash
- 2 cups coarse, chopped carrots
- 2 cups coarse, chopped celery
- 2 bunches of coarse, chopped leeks (white and light-green parts only)
- 4 Granny Smith apples, cored, peeled and chopped
- 4 tablespoons butter
- 1 tablespoon dried sage
- 2 tablespoons dried thyme
- 2 cups apple cider
- 8 cups vegetable or chicken stock
- 1/2 cup heavy cream
- Salt and pepper

In a large stock pot, melt butter and saute squash, carrots, celery and leeks over medium heat until tender (about 15 minutes).

Add in apples, sage, thyme and apple cider; cook another 5 minutes.

Add chicken stock; simmer for 10-15 minutes.

Puree mixture in batches in a blender or food processor and return to the stock pot (turn off heat, though).

Add in cream and salt and pepper to taste.

Enjoy!

CROSTINI WITH HAZELNUT-FIG JAM, PECORINO ROMANO AND APPLE

Hazelnut-Fig Jam:

- 1/2 lb toasted hazelnuts
- 1 jar apple butter
- 1 tablespoon lemon juice
- 1 cup dried figs
- 2 tablespoons olive oil
- Salt and pepper

Pulse the first five ingredients in a food processor until relatively smooth. Salt and pepper to taste and set aside.

Crostini:

- 1 baguette
- Garlic salt
- Olive oil

Slice baguette into 1/4-inch slices. Brush with olive oil, sprinkle with garlic salt and toast at 375 degrees for about 10 minutes. Cool.

Spread some jam on crostini, top with a slice of Pecorino Romano and thinly-sliced Granny Smith apples.

Enjoy!

- 2 lbs assorted heirloom tomatoes, rinsed and chopped into roughly 1/2-inch bites (I like to use a variety of sized and colors)
- 1 loaf of your favorite fresh bread, cut into 1-inch cubes
- 1 cup shredded parmesan
- 1/2 red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 cup chopped fresh basil
- 8 oz mixed organic greens
- Extra virgin olive oil
- Salt and pepper

OTB Creamy Basil-Balsamic Vinaigrette:

- 1/2 cup fresh organic basil
- 2 cloves of garlic
- 2 tablespoons lemon fresh-squeezed juice
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/4 cup balsamic vinegar
- Honey (to taste)
- 3/4 cup extra virgin olive oil
- Kosher salt and fresh cracked black pepper (to taste)

In a food processor, blend basil and garlic just until well incorporated. Then add the lemon juice, Dijon mustard, paprika, balsamic and some honey. Start the food processor back up and slowly drizzle in the olive oil to emulsify the dressing. Then add salt and pepper and pulse a few times. Taste dressing and adjust honey, salt and pepper to your taste.

Preheat oven to 400.

Place bread cubes in a large bowl. Drizzle with extra virgin olive oil and toss with shredded parmesan. Assemble bread cubes on a baking sheet (single layer), sprinkle with salt and pepper and bake for about 10 minutes until crisp on the outside. Remove from oven and allow to cool.

In a small bowl, mix the red wine vinegar and sugar together. Add sliced red onions and toss until evenly coated. Allow onions to marinate for 5 minutes or so. This will take the “bite” out of the onions so they don’t overwhelm the flavor of the salad.

Assemble:

Divide the mixed greens evenly among 8 plates. Put toasted bread cubes in a large bowl, add tomatoes, drained onions and basil. Add creamy basil-balsamic vinaigrette and gently toss. Top all the plates with the tomato and bread mixture.

Enjoy!

HEIRLOOM TOMATO, BACON & MOZZARELLA SANDWICH
Makes 4 sandwiches

- 2 large heirloom tomatoes, sliced (Co-Op carries these)
- 4 oz fresh mozzarella, sliced
- 8 strips of thick bacon, cooked and drained
- Large handful of fresh basil, rinsed and patted dry
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Kosher salt and cracked pepper
- 8 slices of your favorite bread (you can also buy a loaf of fresh bread and slice down the middle, assemble the sandwich, then cut into quarters)

Whisk extra virgin olive oil and balsamic together and drizzle over the sliced tomatoes; sprinkle with kosher salt and cracked pepper.

Layer 4 slices of bread with tomato, 2 slices of bacon, 1 oz of mozzarella and basil. Top with remaining bread, enjoy!

GOAT CHEESE AND ROASTED RED PEPPER DIP

- 4 oz goat cheese
- 8 oz cream cheese, softened
- 4 oz jar of roasted red peppers, drained
- 1/4 teaspoon cayenne
- Salt and pepper to taste

Blend all ingredients in a food processor until creamy. Serve with fresh veggies and sliced baguette for a delicious and quick appetizer!