AUGUST FOOD FESTIVAL: TASTY TOMATOES

About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.

EMBRACE TIP:

The red color of tomatoes comes from lycopene, an antioxidant linked to potential health benefits.

Looking for more health supportive and wellness content? Check out GP Embrace

Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.

And each year, we eagerly anticipate the tomatoes, especially the ones we grow at Katchkie Farm. Nothing tastes sweeter and more like summer than a sun-warmed, perfectly ripe tomato. Any way you slice it, it’s a treat.

KATCHKIE FARM GAZPACHO

Ingredients

  • 2 pounds ripe tomatoes
  • ½ pounds cucumber
  • ¼ pounds green pepper
  • 1 clove garlic
  • 2 tbsp sherry vinegar
  • 1 cup extra virgin olive oil
  • 1 tsp Tabasco sauce
  • Salt and pepper to taste

Garnish:

  • Cherry tomatoes
  • Croutons

Procedure

  1. Rough cut all ingredients and place into a food processor and puree to desired consistency.

  2. Garnish the soup with ripe cherry tomatoes and a few nice croutons.

Katchkie Farm in Kinderhook, NY is dear to our hearts, not only because that is our local, organic farm; but because it allows us to educate children on food and where it comes from via the Sylvia Center. Katchkie Farm has recently become one of our wedding venues. 

QUICK AND EASY SUMMER DESSERTS

By Great Performances

As we roll into the hot and hazy days of summer, we fill our plates with the best of summer’s bounty from flavor-packed, sun-warmed tomatoes to surprisingly sweet and fresh corn; from cool and crisp summer salads to hot-off-the-grill kabobs. We love celebrating summer with all things vegetables — especially when it’s fresh from our farms.

And for those of us who crave something sweet at the end of the day (or as midday treat), we’ve rounded up some super easy summer desserts. These no-sweat recipes will not only satisfy your sweet tooth, but allow you to enjoy summer evenings in the backyard, watching the fireflies do their nightly dance.

Cake Mix Magic

Julie Vallo, our HR manager who supports our venues, loves baking. Although she typically bakes things from scratch, her magical recipes using boxed cake mix make baking a snap. The beauty of these treats is they are so versatile. You can easily change up flavors and create delicious combinations. Strawberry cake mix with chocolate chip add-ins. Chocolate cake mix with chopped up toffee candy bars. The possibilities are endless.

Cake Mix Magic Cookies

Preheat oven to 350˚F. Line 2 baking sheets with parchment paper.

In a bowl, combine any flavor cake mix, ⅓ cup vegetable oil, 2 teaspoons vanilla, 2 large eggs, and up to 1 cup of mix ins (chocolate chips, mini m&m, coconut, chopped nuts, sprinkles, chopped up candy bars).

Put batter in refrigerator for about 30 – 45 minutes. Once chilled, scoop 24 balls and place on prepared baking sheets. Bake 8 to 10 minutes. Remove from oven and cool on wire rack.

Cake Mix Magic Biscotti

Preheat oven to 350˚F. Line a baking sheet with parchment paper.

In a bowl, combine any flavor box cake mix, 1 cup all purpose flour, ½ cup melted butter, 3 large eggs, and up to 1 cup of mix ins (chocolate chips, mini m&m, coconut, chopped nuts, sprinkles, chopped up candy bars).

Divide dough in half and form 2 flattened logs about 12 x 2 inches. Cover with plastic wrap and chill in refrigerator for about 30 – 45 minutes. Bake logs for 25 – 30 minutes (they should feel firm in the middle). Remove from oven and let cool 15 – 20 minutes. Reduce oven temperature to 325˚F.

Once the logs have cooled, cut into ½” to 1” slices. Arrange slices on baking sheet and bake for 6 minutes. Flip logs and bake another 5-7 minutes. Remove from oven and cool on a wire rack.

Once they are cooled, dip in melted chocolate – you can dip the entire cookie or just half the cookie.

Store in an airtight container. These are perfect to enjoy with a cup of coffee or on their own. I promise they won’t last long!

Celebrating Cherries

Ronnie Davis, our indefatigable managing director (and international man of mystery), shares his recipe for cherry clafoutis.

Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe we have pitted the cherries first. You can leave them in if you want.

Note that the texture of clafoutis is like a sturdy custard, so if it feels a little rubbery, that is just how it’s supposed to be.

Cherry Clafoutis

Ingredients

  • 2 cups of fresh sweet cherries, pitted
  • 2 tablespoons of blanched slivered almonds
  • 3 eggs
  • 1/2 cup of sugar (can reduce to 1/4 cup)
  • 1 tablespoon of brown sugar
  • 1/2 cup of all-purpose flour
  • 1/8 teaspoon of salt
  • 1 cup of milk (2% or whole milk)
  • 3/4 teaspoon of almond extract (can sub 2 teaspoons of Amaretto)
  • 1 1/2 teaspoons of vanilla extract
  • Powdered sugar for dusting
Note: Feel free to reduce the sugar to 1/4 cup if you are working very sweet cherries or would prefer a less sweet clafoutis.

 

Method:

  1. Butter and flour baking dish, scatter with cherries and slivered almonds: Preheat the oven to 350°F. Butter and lightly flour a 9X9 or 10X7 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.
  2. Make batter with eggs, sugar, salt, and flour: Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.
  3. Add the milk, almond extract, and vanilla extract: Whisk until smooth.
  4. Pour batter into the baking dish over the cherries and slivered almonds.
  5. Bake: Bake at 350°F for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.
  6. Remove from oven to cool: When you pull it out of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
  7. Dust with powdered sugar: When cool dust the clafoutis with powdered sugar. Serve.

Cobbled Together Dessert

Liz Neumark, our inimitable founder and fearless leader, spends as much time as possible up at Katchkie Farm. Her passion during the summer months when produce is at its peak is to can, pickle, and preserve the summer bounty for gifts and to enjoy during the colder months.

Second to her penchant for preserving is her love of baking, and we often are treated to delicious banana bread and muffins at the office. Here she shares a delicious recipe for a rhubarb crumble that can easily be adapted to any summer fruit.

Summer Rhubarb Crumble

Combine 8 cups of chopped rhubarb (or peaches, or any combination of summer fruits) with 1 cup of sugar and let sit for about an hour in your baking pan.

Mix together 1 ½ sticks of softened butter, 2 cups of flour, 1 cup of oats or granola, ¾ cup of brown sugar, and 1 tablespoon of cinnamon. Mix until well blended. Add 1 egg and combine until it starts feeling crumbly. This is your topping.

Spread the topping on the waiting fruit and bake in a 350˚F oven for 45 minutes until bubbly. Let cool for at least 15 minutes (if you can wait that long), and enjoy straight up or top with ice cream or crème fraiche.

Handwritten Rhubarb Cobbler recipe from Liz Neumark

Strawberries and Cream with a Kick

Carina Hayek, our Director of Marketing, loves vanilla ice cream because it’s perfection on its own or a delightful paired with other flavors. On most evenings, she’ll throw a dash of cinnamon on top (you know, for the health supportive benefits), but when she’s feeling a little extra fancy, she’ll add some strawberries with a twist. This unexpectedly delicious combination pairs well with a Lambrusco.

Black Pepper Balsamic Strawberries with Vanilla Ice Cream

When you’re buying balsamic vinegar, read the labels. You’ll find that the thick, syrupy ones tend to have a lot of added sugars. Instead, make your own – buy a bottle of balsamic vinegar, pour into a small saucepan, and reduce over medium / medium-low heat until it’s thick and syrupy. Make sure to keep an eye on the pan so it doesn’t burn! Store in a clean, glass bottle or jar and use any time you need something sweet, tangy, and tart.

Roughly chop or slice a pint of strawberries and macerate with up to a tablespoon of sugar. Don’t add too much sugar as you want them to be a bit tart. Scoop some vanilla ice cream into a bowl, spoon a generous amount of strawberries with their juices on top. Drizzle with a thick and syrupy balsamic vinegar (a little goes a long way), and finish with some grinds of fresh black pepper. Serve immediately and enjoy!

Going Bananas

Sarah Saracino, our HR director, looks for quick and easy desserts that will tempt the tastebuds of her family. This super easy banana cream pie recipe is easily customized, comes together in minutes, and is the perfect solution for last minute gatherings. Even though it takes a couple hours to chill, that means you have time to enjoy your meal and the day before tucking into this deliciousness.

Easy Banana Cream Pie

Using a hand mixer, whip 1 cup of heavy whipping cream with 1 tablespoon of sugar until you have soft peaks.

Slice 2 bananas into 1/4″ slices and lay on the bottom of a fully cooked 9″ pie shell (you can make your own or buy a pre-baked one). 

In a medium bowl, combine 2 packages of vanilla instant pudding with 2 ½ cups cold milk and whisk until thoroughly combined. Fold in ½ cup of the prepared whipped cream. Pour into prepared pastry shell.

Chill for at least 3 hours, garnish with remaining whipped cream and additional banana slices. Slice, serve, and enjoy!

SOCIAL ATTRACTION AND EVENTS AT THE PLAZA

By Rob Arango, CPS Events at The Plaza

For the past 15 months, we have heard and read the term “social distancing” in an effort to halt the global pandemic. Our forced seclusion and isolation have made us long for the days when we could meet for drinks, share a meal with friends, and socialize with others. Our initial emergence from pandemic have demonstrated that we’ve been craving connection, and I think the new normal will be “social attraction.”

Of course, we must adhere to all the CDC guidelines and continue our efforts to eradicate this virus. I was asked a month ago to write a piece about the Plaza re-opening and the much anticipated Fall Gala season. Within the last few weeks, numerous discussions and concerns have taken place with various planners, development staff, and board members asking what are the safety protocols in place at the Plaza? Should their foundation require proof of vaccination at check in? What should they do if someone isn’t vaccinated? What about our staff? All these concerns are extremely valid and important to continue to address. At the Plaza, we are listening carefully to the CDC and state officials and will be passing along all our information to our guests to ensure a safe environment for their galas once we have a clear understanding of how to implement safety protocols.

With all that said, I also must share the other discussion, which is taking place daily with our clients. Dr. Keltner, co-founder of the Greater Good Science Center has expressed, “we’re hyper social mammals—it is our most signature strength.” For decades, Dr. Keltner has studied human behavior with a focus on “pro-social” states: behavior that strengthened connection between individuals and that are especially good for society.

Our culinary team at Great Performances, who provides all our delicious meals served at the Plaza, has a company saying that “Life happens around food.®” I add that connections with another person provide food for the soul.

In the 114 years that the Plaza has been open, it has endured the worst of historic crises including both World Wars, the first stock market crash, the Great Depression, 9/11, and countless other global calamities. Through it all, the Palm Court, Edwardian Room, Persian Room, Oak Room, and Oyster Bar remained open to soothe the social anxieties of their time. Whether it was enjoying an afternoon tea or a dry martini, Plaza guests yearned for a place to gather, hug, laugh, and enjoy the company of a friend during the worst of times. As we know even in the best of times celebrations of life are never taken for granted.

I tend to think the human spirit is nourished by social gatherings and the enjoyment of food and beverage. Many clients have expressed a strong desire to get dressed up again and begin to mingle in person as opposed to seeing one another in a Hollywood Squares-like box via video calls.

The collective actions of raising much needed funds for a good cause, the arrival of guests in their newest ballgowns, the first sip of dry champagne and a nibble of a savory canape, is what so many New Yorkers are craving. I believe there can be enormous healing among social gatherings. We aren’t meant to eat alone; we thrive on giving a hug and a smile to our dinner guest. But never forget we still need a little gossip and commentary when we can’t help but to whisper to another friend in person–“look at her dress!” or even, “she looks amazing—who is her doctor?”

We are ready to open the doors to the grand ballroom and welcome all of our friends back to celebrate.

There is a great line in a famous Sondheim lyric, “As if we never said good-bye”. That is what I imagine guests will say when they return the Grand Ballroom.

Until then, stay informed and continue to ask vital questions.

More From CPS Events at The Plaza

July Food Festival: For the cLove of Garlic

Garlic

About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.

EMBRACE TIP:

Pair eggs with other nutritious ingredients for a balanced dish. Serve eggs with whole grains like whole wheat bread and cook eggs with healthy sources of fat like olive oil.

Looking for more health supportive and wellness content? Check out GP Embrace

Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.

This month, we’ve got garlic on the brain – but not on the breath! We love adding garlic to dishes for its flavor and its health benefits. This recipe lets you enjoy garlic in a variety of ways. For the cLove of garlic, let us know what you do with it and try out these recipes.  

GARLIC CONFIT AND GARLIC INFUSED OLIVE OIL

from Katchkie Farm

Ingredients

  • 6 heads of garlic, peeled

  • 1 cup olive oil (or enough to cover garlic)

Procedure

  1. Place cloves of garlic in a small saucepot and cover with olive oil.

  2. Bring to a simmer then reduce heat and cook for 45 minutes or until garlic is tender.

  3. Transfer garlic cloves to a jar, cover with the olive oil, and cool to room temperature. The garlic confit will keep in the refrigerator for several weeks or in the freezer for a few months.

Notes

Use the oil anytime you would use oil in a savory dish such as sautéing vegetables or preparing your favorite pasta dish. You can use the garlic confit (the garlic cloves cooked in the oil) in a variety of ways from smashed on crostini, mixed into a pasta sauce, or in our popular Eggplant Meatballs.

Katchkie Farm in Kinderhook, NY is dear to our hearts, not only because that is our local, organic farm; but because it allows us to educate children on food and where it comes from via the Sylvia Center. Katchkie Farm has recently become one of our wedding venues. 

June Food Festival: Berry Delicious Blueberries

About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.

EMBRACE TIP:

Pair eggs with other nutritious ingredients for a balanced dish. Serve eggs with whole grains like whole wheat bread and cook eggs with healthy sources of fat like olive oil.

Looking for more health supportive and wellness content? Check out GP Embrace

Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.

This month, we’re celebrating blueberries with The Plaza Hotel’s Executive Chef’s recipe for Lemon Blueberry Curd! We can’t get enough of blueberries in fruit salads, in pancakes, or just by the handful. Here, bright lemons compliment blueberries in a delicious lemon blueberry curd.

LEMON BLUEBERRY CURD

by Geoff Rudaw, Executive Chef, CPS Events at The Plaza

Ingredients

  • 4 lemons, zested

  • ¾ cup lemon juice (from zested lemons)

  • 4 large eggs

  • 1 cup sugar

  • ¾ cups butter

  • 1 cup blueberries

Procedure

  1. Beat eggs and sugar together in saucepan. Add lemon zest, lemon juice, and butter.

  2. Heat to boil over low heat while whisking until mixture thickens.

  3. Strain mixture into another saucepan and add blueberries. Cook mixture until blueberries pop and mixture turns a dark purple.

  4. Remove from heat and cool.

Notes

Try using this lemon blueberry curd to make a crepe layer cake, alternating layers of this blueberry curd with either homemade or purchased crepes. Or layer with meringue, whipped cream, and fresh berries to make a blueberry Eton mess.

Learn more about New York City’s iconic Plaza Hotel. 

Asparagus

About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.

EMBRACE TIP:

Asparagus is rich in prebiotics, a type of carbohydrate that supports our good gut bacteria and may help improve blood cholesterol and blood sugar control.

Looking for more health supportive and wellness content? Check out GP Embrace

Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.

This month, we’re celebrating eggs! A symbol of new life and often brightly decorated for Easter, we love eggs for their versatility and as a source of protein that’s also rich in vitamins and minerals.

TRUFFLE ASPARAGUS SOUP

By Shaquay Peacock, Venue Chef

Serves 4-6

Ingredients

  • 3 bunches asparagus, bottoms removed, chopped

  • 1 medium onion, diced

  • 4 cloves garlic, minced

  • 2 stalks celery, chopped

  • 1 teaspoon fresh thyme leaves

  • 2 tablespoons olive oil

  • 3 cups baby spinach

  • 1 ½ -2 quarts vegetable stock

  • 1 cup heavy cream

  • 1 tablespoon white truffle oil (plus more for garnish)

  • Salt and pepper

Procedure 

  1. In a large stockpot on medium heat add olive oil, onion, garlic and celery. Sauté for 3 minutes or until onions and garlic appear translucent.

  2. Add asparagus and thyme and continue to cook for 5 minutes, stirring occasionally.

  3. Pour in vegetable stock and season with salt and pepper. Cook uncovered on a medium-low simmer for 20 minutes or until all vegetables are tender.

  4. Once vegetables are tender, add cream, spinach and truffle oil. Remove from heat and blend using an immersion blender until smooth.

  5. Adjust seasoning and divide into bowls, drizzle with oil, and serve hot.

Crispy Thai style fried egg garnished with red birdseye chilies and green scallions

EMBRACE TIP:

One egg contains 27% of the choline we need in a day. Choline is an essential nutrient involved in the regulation of memory, mood, muscle function and more.

Looking for more health supportive and wellness content? Check out GP Embrace

Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.

This month, we’re celebrating eggs with a bonus recipe! These fried eggs feature a crispy bottom and is garnished with some oyster sauce, scallions and chilies. Delicious on its own, on ride or noodles, or any way you imagine. Oscar taps into his Peruvian heritage recommends eating them with Chaufa, a Peruvian fried rice with Chinese origins.

THAI STYLE FRIED EGG (KAI DAO)

by Oscar Seguin, Saucier

Servings: 2-4

Ingredients

  • 1 ½ cups vegetable oil

  • 4 large free-range egg

  • 1 tbsp oyster sauce

  • 2 scallions, finely sliced

  • 1-2 red bird’s eye chilies, finely sliced

Procedure

  1. Heat oil in a hot wok until the surface seems to shimmer. Crack eggs into the hot oil for 2 minutes.

  2. Reduce heat to moderate allowing the underside of the egg to become firm and crisp. Carefully slide a spatula under the eggs and lift out the wok, then pour off the oil.

  3. Return eggs to wok to for a minute to crisp further.

  4. Remove eggs from wok drain off any excess oil before plating.

  5. Drizzle eggs with oyster sauce and garnish with pepper shallots and chilies.

COOKING WITH GREAT PERFORMANCES: EGGS

A Culinary Egg-Venture with Chef Georgette

We love the versatility of eggs! We’re highlighting eggs for dinner in our latest cooking series led by Chef Georgette Farkas. Chef Georgette shares some of her favorite egg dishes influenced by her childhood summers spent in the south of France, years studying in Switzerland at the Ecole Hôtelière de Lausanne, and her culinary experience in the kitchens of Roger Vergé’s Moulin de Mougins, Alain Ducasse’s Louis XV in Monte Carlo and with Daniel Boulud while he was executive Chef at New York’s Hotel Plaza Athenée.

Mediterranean flavors emerge in most of her cooking which ranges from comforting home-style dishes with a few more formal restaurant-style touches thrown in.

Chef Georgette will take you through each dish, discussing its origins and her inspiration, demonstrating various cooking techniques, and sharing tips for improvising using local, seasonal ingredients.

About the Classes

Who Can Join: All ages and skill levels are welcome to join the class! For any children joining, an adult must also participate.

Cost: $30 per seat (the class fee is per Zoom seat – you can have as many people in your kitchen as you like)

Class Length: 60 minutes

What you’ll need: Before each class, we’ll send you our prep packet. Each packet contains a shopping list, recipe, pre-work, and any additional information you’ll need.

Each class is fully interactive! Be prepared to turn on your camera if you’d like and feel free to ask questions as you work alongside our Chef Instructor.

We’ll send the password protected Zoom link 30-minutes before the class. Please login to the Zoom as early as 10 minutes before the start time—late attendees may not be admitted.

CULINARY EGG-VENTURE CLASS DETAILS

Week 1

Green Tortilla Española

Wednesday, May 5 | 6:00 pm – 7:00 pm | $20

Chef Georgette Farkas’ take on a classic Spanish omelette includes Swiss chard, leeks, onion and Parmesan cheese. You’ll practice your knife skills as you prepare the vegetables for the tortilla as well as how to substitute your favorite farm-fresh produce.

Week 2

Eggs and Crispy Chorizo Piperade

Wednesday, May 12 | 6:00 pm – 7:00 pm | $20

We’re going back to Chef Georgette Farkas’ childhood and memories of her mother preparing this traditional Basque Country dish. In Chef Georgette’s version, eggs are nestled into the prepared vegetables and chorizo then baked in the oven until done.

Week 3

Eggs en Cocotte Forstière

Wednesday, May 19 | 6:00 pm – 7:00 pm | $20

A trip to France wouldn’t be complete without Eggs en Cocotte, or baked eggs. Red wine, earthy mushrooms, and sweet shallots make a memorable dish.

Week 4

Chilled Asparagus, Poached Eggs, Tarragon Mayonnaise

Wednesday, May 26 | 6:00 pm – 7:00 pm | $20

Nothing says spring more than asparagus with soft poached eggs and a decadent mayonnaise. In our final week, we’re learning two techniques: poaching eggs and emulsification. Chef Georgette breaks it down for you so it won’t break on you!

HOW TO REGISTER

Register for the class by clicking the button below.

Once you register for a class, you’ll receive a confirmation email with the recipe packet and additional information.

Register for our Culinary Egg-Venture

Each spring I consider the proximity of the Easter and Passover holidays and the ways in which their two cultures intersect in the life of our city. Surely there are dishes that could grace both the Easter and Passover tables. This year the holidays fall from early to mid-April, when the new season’s vegetables have yet to be harvested. Yet, we are none the less hungry for a change in tone. I’m offering a trio of vegetable dishes that are a feast all their own. While they would also make delicious accompaniments to a roasted side of salmon, a chicken, or even a paschal lamb. I begin with asparagus and eggs, as I can’t imagine a spring menu without this classic pairing and harbingers of the season. The bright, bold pink of the red beet and pearl couscous salad is as pretty as any easter frock. Finally, the sweet roasted carrots offer a bridge between winter and spring and have a hint of the tzimmes that traditionally graces many a Passover dinner.

RECIPE: RED BEET PEARL COUSCOUS SALAD

Serves 4-6

If we eat first with our eyes, then this dish’s festive pink tones will surely delight. The sweet and sour pomegranate molasses vinaigrette brightens the vegetables, while the cucumber’s crunch contrasts nicely with the tender beets and couscous pearls.

Ingredients

  • 1.5 Tbsp pomegranate molasses
  • 4.5 Tbsp sherry vinegar
  • ¾ cup + 1 Tbsp olive oil
  • ¾ to 1lbs red beets
  • 4 to 6 oz yellow beets, poached and peeled
  • 1.5 cups pearl couscous
  • 1 whole English cucumber, seeded, cubed
  • 1 tsp lemon juice
  • Small bunch watercress or other cress variety
  • ¼ cup pistachio, toasted, coarsely chopped OPTIONAL
  • Salt and pepper to taste

Procedure

  1. To prepare the vinaigrette, combine pomegranate molasses, sherry vinegar and a pinch of salt in a small bowl. Whisk in olive oil to emulsify. Season to taste.
  2. Poach beets in salted boiling water until tender, drain and peel.
  3. Cook pearl couscous in boiling salted water until al dente, approximately 6 to 7 minutes. Drain well and toss in approximately one tablespoon olive oil to coat the couscous.
  4. Turn about a quarter of the poached red beet into pulp using a plane zester or the smallest holes on a grater. You will need approximately half a cup. Toss the red beet pulp into the drained couscous and add approximately ¼ cup of the vinaigrette. Season with salt and pepper to taste.
  5. Cut remaining poached beets as desired, whether thinly sliced or cubed. Season with salt and pepper to taste. Toss cubed cucumber in lemon juice.
  6. From here, the presentation is a matter of your own creative preference. You may choose to toss everything together and serve in a salad bowl. Alternatively, serve the red beet couscous on a shallow platter and place the vegetables around it. If you choose the latter route, drizzle some dressing over the vegetables and serve remaining dressing on the side. If desired, sprinkle chopped pistachio over the vegetables. It is best not to mix the toasted pistachio into the couscous, as the nuts would loose their crunch. Garnish with watercress sprigs.
Chris Harkness Egg Strata Recipe

About the Artist: Erin Robinson is one of our GP Artists. Click here to see more of her art.

EMBRACE TIP:

Pair eggs with other nutritious ingredients for a balanced dish. Serve eggs with whole grains like whole wheat bread and cook eggs with healthy sources of fat like olive oil.

Looking for more health supportive and wellness content? Check out GP Embrace

Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.

This month, we’re celebrating eggs with this gorgeous zucchini and sage strata recipe. We love eggs as an incredibly versatile source of protein, rich in vitamins and minerals. It’s also a great cooking aid as it can leaven dishes, add a silky quality to drinks, and brings ingredients together.

ZUCCHINI AND SAGE STRATA

by Chris Harkness, Food and Beverage Director

Servings: 2-4

Ingredients

  • 4 eggs

  • 2 thick slices of day-old bread, large dice

  • ½ cup zucchini, large dice

  • ½ cup sweet onions, diced.

  • ¼ cup green pepper, diced.

  • 1 teaspoon sage leaves, chiffonade

  • ¼ teaspoon oregano leaves

  • 2 tablespoon butter

  • ¼ cup olive oil

  • Salt and pepper

Procedure

  1. Preheat oven to 375˚F

  2. Pre-heat a 9-inch sauté pan and add the butter and olive oil. Once melted, add the sage and oregano to the pan and when they “sizzle” add the zucchini and sauté until the zucchini browns on one side

  3. Add bread, onions, and peppers and cook until everything starts to sweat.

  4. Whip the eggs in a bowl, season and add a little cold water, and stir. Pour the eggs over the ingredients in the pan and stir once with a rubber spatula. Place the pan in the oven uncovered and cook until firm, about 15 minutes.