Congrats to the winner: Jenna Wood
(You can see Part I here.)
Below are some photos that I took at the event followed by the three recipes:
1. Arugula, Roasted Cherry Tomatoes & Bocconcini Salad
A Tyler Florence Recipe
Serves: 4
Preparation Time: 35 Minute(s)
Cook Time: 15 Minute(s)
Ingredients
32 cherry tomatoes, on vine
1/4 cup olive oil
2 cloves garlic, thinly sliced
4 sprigs fresh thyme leaves
6 cups lightly packed baby arugula or baby spinach leaves
3/4 cup Wish-Bone® Italian Dressing
24 bocconcini (fresh mozzarella cheese balls)
1/2 cup fresh basil leaves
Preheat oven 350°.
1. Arrange tomatoes in roasting pan, then drizzle with olive oil. Add garlic and thyme. Season, if desired, with salt and pepper. 2. Roast 15 minutes or until tomatoes are tender and start to burst.
3. Toss arugula with Wish-Bone® Italian Dressing in large bowl. Arrange arugula on serving platter, then top with tomatoes and bocconcini. Garnish with basil leaves. Season, if desired, with sea salt and pepper.
2. Arugula, Roasted Cherry Tomatoes & Bocconcini Salad
A Tyler Florence Recipe
Serves: 4
Preparation Time: 35 Minute(s)
Cook Time: 15 Minute(s)
Ingredients
32 cherry tomatoes, on vine
1/4 cup olive oil
2 cloves garlic, thinly sliced
4 sprigs fresh thyme leaves
6 cups lightly packed baby arugula or baby spinach leaves
3/4 cup Wish-Bone® Italian Dressing
24 bocconcini (fresh mozzarella cheese balls)
1/2 cup fresh basil leaves
1. Preheat oven 350°.
2. Arrange tomatoes in roasting pan, then drizzle with olive oil. Add garlic and thyme. Season, if desired, with salt and pepper. Roast 15 minutes or until tomatoes are tender and start to burst.
3. Toss arugula with Wish-Bone® Italian Dressing in large bowl. Arrange arugula on serving platter, then top with tomatoes and bocconcini. Garnish with basil leaves. Season, if desired, with sea salt and pepper.
3. Grilled Tuna, Arugula, Fennel, Black-Eyed Peas And Tomato SaladA Tyler Florence Recipe
Serves: 4
Preparation Time: 25 Minute(s)
Cook Time: 5 Minute(s)
Ingredients
1/4 cup olive oil
2 thick cut tuna steaks (about 8 oz. ea.)
3/4 cup Wish-Bone® Balsamic Vinaigrette Dressing, divided
4 to 6 heirloom tomatoes, cut into 1/4-inch-thick slices
3 cups canned black-eyed peas, rinsed and drained
1 small fennel bulb, trimmed and thinly sliced
4 cups baby arugula
4 to 6 sprigs chives, cut into 1-inch pieces
1 Tbsp. tarragon leaves
1. Drizzle olive oil on tuna and season, if desired, with salt and pepper. Heat 12-inch skillet over high heat and cook tuna, turning once, 6 minutes or until seared on the outside and rare in the center. When tuna is almost done, brush with 1/4 cup Wish-Bone® Balsamic Vinaigrette Dressing. Remove tuna from skillet and set aside.
2. Arrange tomatoes on large platter in single layer. Combine black-eyed peas, fennel, arugula and remaining 1/2 cup Dressing in large bowl.
3. Arrange tuna on tomatoes, then top with salad mixture and drizzle, if desired, with additional Dressing. Garnish with chives and tarragon.
(You can find more recipes along with videos of Tyler cooking at www.wish-bone.com.)
After the presentation and sampling some salad ingredients, I was able to sample all three yummy salads. The only thing that I wasn’t happy about was that I needed to run out before dessert! On my way out, I received a nice gift bag. What is even more fun is that Wish-Bone is giving one of you the same gift bag-including a signed Tyler Florence cookbook, the salad bowl, salad tongs, two bottles of dressing and an apron. To win, share your favorite Wish-Bone salad dressing in the “Comments” section below. I will pick a random winner on May 15th.
P.S. This event was so great that it was covered on NYTimes.com. (“Look Ma, I’m in the New York Times..kind of/sort of…”)
