Arugula Salad

Arugula

3 slices Heirloom Tomato

2 slices Mozzarella

1/2 oz. BOOC Arbosana Extra Virgin Olive Oil

BOOC Sicilian Lemon White Balsamic

BOOC Organic Basil Olive Oil

Pancetta, dice into small pieces. Cook it down in a skillet until crispy, drain.

Pure Ocean Salt

Pesto

 

 

Compressed Watermelon

Local Bogue Sound watermelon cut into 2" x 2" chunks

Marinate in BOOC Blackberry Balsamic Vinegar (3oz.)

4oz. Feta Cheese

1 oz. sliced proscuitto or cured meat

Pickled watermelon rind

 

Put watermelon in a vacuum bag and seal on high to compress and wrap in proscuitto, sprinkle with feta.

 

Farmhouse Coffee and Harissa Olive Oil Rubbed Pork Loin

2 c. farm house coffee grounds

1 c. brown sugar

2 T cayenne

2 T paprika

1 T cumin

 

Rub pork loin with Harissa Oil, once coated with oil coat loin with rub. Marinate for 4 hours. Get pan hot, seared in med/hi heat and finish in the oven. Cook to 140 degrees, let it rest.

 

Lemon-Thyme Blueberry Cobbler

2 pints blueberries

4 springs of thyme

2 lemons, juiced and zested

1/4 c. lemon vinegar

1/4 c. sugar

 

Mix ingredients, bring together in a pot on a stove top, until flavors have melded. Cool and fill ramekin to the top, bake at 375' until golden brown, top with granola when finished baking.