Market Fresh

Mama Ricotta’s is a longtime favorite in Charlotte for traditional Italian cuisine. The food is created with the same passion and adventurous spirit as the cooking that owner Frank Sciabelli grew up with. They always seek the finest and freshest ingredients available and feature house-made fresh mozzarella, breads, sausages, and sauces.

Carpe Diem, owned by Bonnie Warford, has been on Charlotte’s fine dining scene for years. They strive to use local products from their hard working farm partners. They are known for perennial favorites such as their hazelnut-crusted goat cheese salad and also offer creative seasonal specials and vegetarian options.

A fabulous farm-to-fork piece. Read the full, Market Fresh, post to discover more!

Carpe Diem’s Executive Chef, Paul Ketterhagen, has created a salmon to utilize the bounty of spring vegetables. Coat grilled salmon with chimichurri glaze and serve with these sides for a perfect spring dish.

Carpe Diem has been preparing New American dishes like this one for almost 25 years. Look for their casual offshoot, Earl’s Grocery, opening early summer.

ORANGE CHIMICHURRI GLAZE

1 10-ounce can frozen orange juice

½ cup apricot preserves

½ cup apple cider vinegar

1 teaspoon toasted ground cumin

1 cup fresh chopped parsley

1 tablespoon fresh oregano

1 tablespoon fresh thyme

1 teaspoon black pepper

2 teaspoons kosher salt

½ cup yellow onion, diced

2 tablespoons garlic, minced

½ teaspoon crushed red pepper

Bring orange juice and apricot preserves to a simmer and stir until smooth. In a separate bowl, blend remaining ingredients together with immersion blender then mix into the hot glaze. Cool before use.

EDAMAME, GOLDEN BEET AND RADISH SUCCOTASH

1 red onions

1 poblano pepper

1 red bell pepper

½ pound radishes

1 pound golden beets

3 ears fresh corn

2 tablespoons canola oil

1 pound soy beans, blanched

Small dice onions, peppers, and radishes and set aside. Roast beets about 45 minutes or until they can be pierced easily with a knife. Let beets cool enough to handle, peel and dice. Shuck corn and remove kernels from cobs.

In a preheated large sauté pan, add canola oil and sauté onions with peppers until onions turn translucent. Then add the corn and cook until tender. Once corn is tender, finish the succotash with the diced beets and soy beans. Remember to season each addition with salt and pepper, tasting each as you go.

LOCAL PEA SHOOT, MINT AND FENNEL SALAD

¼ pound pea shoots (We use Tega Hills.)

1 bulb fennel, shaved

1 cup fresh mint, chopped

2 tablespoons lemon juice

4 tablespoons extra virgin olive oil

Salt and pepper, to taste

Mix all veggies together and dress with olive oil and lemon juice. Season with salt and pepper and serve.

Tom Dyrness, executive chef of Frank Scibelli’s Mama Ricotta’s, has created a delicious spring beet salad. Sourcing locally, he uses Goat Lady Dairy goat cheese to pair with the earthiness of the roasted beets.

ROASTED BEET & ARUGULA SALAD WITH GOAT CHEESE CROSTINI

Beet Marinade:

½ cup balsamic vinegar

½ cup red wine vinegar

1 cup olive oil

Salt and pepper, to taste

In a medium bowl, combine both vinegars, salt and pepper. Slowly whisk in oil and set aside.

Roasted Beets:

4 pounds baby red beets, washed and dried

⅛ cup salt

⅛ cup black pepper

¼ cup olive oil

Preheat oven to 350 degrees. In a large bowl lightly toss beets in olive oil, salt and pepper. Place beets in a roasting pan and cover with foil. Roast for 3 hours or until tender. You can insert the tip of a sharp knife into one of the beets and if it slips off the blade with no resistance, it’s ready. Remove from oven and peel immediately.

While beets are still warm, dice into large pieces. Put diced beets into marinade and place in refrigerator overnight.

Goat Cheese Crostini:

½ pound goat cheese

4 ounces cream cheese, softened

2 ounces mascarpone

Salt and pepper, to taste

Baguette, sliced on the bias into ½-inch slices and lightly grilled

In a mixer with paddle attachment, mix all ingredients except baguette until thoroughly combined. Spread 2 tablespoons of cheese spread on each baguette slice and set aside.

To assemble salad:

3 cups arugula

1 avocado, peeled, seeded and diced

Extra virgin olive oil, to taste

Balsamic vinegar, to taste

Salt and pepper, to taste

2 cups roasted beets

Goat cheese crostini

Place roasted beets, diced avocado, arugula, salt and pepper in a bowl. Dress with extra virgin olive oil, balsamic vinegar, salt and pepper then toss.

Serve with goat cheese crostini.