SOUTHFIELD, Mich. (WJBK) -
Get this recipe courtesy of Andiamo Chef David Blakesley. Andiamo in Warren will play host to the Run for the Ribbon Gala on Friday, June 8. For more information log on to www.MIURunForTheRibbon.org.
Roasted vegetables:
2 oz carrots (cut on the bias)
2 oz asparagus (cut in half)
2 oz mushrooms (wild if preferred)
2 oz red bell pepper
2 oz yellow bell pepper
¼ oz Extra virgin olive oil
1 fl oz Balsamic vinegar
1 tbl fresh basil
1 tbl fresh Italian parsley
Combine all of the vegetables together with the olive oil and roast at 325* until tender. For service top with herb vinegar.
Tomato Pineapple Relish
1 lbs Vine ripe tomato
4 oz pineapple fresh diced
1 oz fresh lime juice
¼ oz fresh basil
¼ tsp cracked black pepper
¼ oz fresh chives
Dice tomatoes and place in a large mixing bowl. Add diced pineapple, lime juice, herbs, and spices. Mix well and chill.
