Executive Chef at Mesh on Mass Avenue, Jessica Tomlinson shares recipes from its new menu that is taking us a step closer to Spring.
…just trying to get away from those really heavy winter dishes and trying to lighten it up a bit.”
Roasted Cashew Watercress Salad
Grill Watercress about 10 seconds over medium heat (you can use Romaine Lettuce leaves if you want)
In a bowl mix:
Raw carrots, celery, cucumber, and radishes.
Add carrots you have roasted with a little oil, salt and pepper in the oven at 400º for about 10 minutes. This add a deeper, sweeter flavor
Add some vinaigrette
TIP: Pour your dressing down the side of the bowl and mix into your salad just before serving.
Swoosh of watercress and cashews that have been cooked in coconut milk then puree with watercress.
Layer on grilled watercress greens then add vegetable mix
Sprinkle on cashews that have been roasted in a 400º oven for 8 minutes
Top with some Feta cheese.
NOTE: If you leave off the Feta this would be completely vegan
Prosciutto & Ricotta Crostini
pread onto toasted Crostini slices a mix of soften ricotta, with vanilla beans, orange zest and orange syrup.
Put in oven to warm up 400º degrees for 5 minutes so it melts and warms up
Top with Prosciutto and some Arugula
Drizzle some sherry vinegar and red wine reduction on top.
NOTE: Chef likes to use French baguettes for her Crostini
For more in formation about Mesh on Mass Avenue and all the great CRG restaurants in Indy, visit their website at crgdining.com
SEGMENT IS SPONSORED BY CUNNINGHAM RESTAURANT GROUP