Red, Ripe Recipes from Chef Amy

By Phipps Conservatory

This year's Red, Ripe and Roasted event was a huge success, bringing in a grand total of 1,520 pounds of fresh produce for Greater Pittsburgh Community Food Bank. As a thank you to all who lent their support, Café Phipps Executive Chef Amy Reed is pleased to share the basil vinaigrette and salada recipes from her cooking demo for you to enjoy at home! 

Basil Vinaigrette

¼ cup white balsamic vinegar
½ C fresh basil leaves
1 teaspoon honey
1 small garlic clove, roughly chopped
¾ cup olive oil
Salt and pepper to taste

Place vinegar, basil, garlic and honey in blender. Add olive oil slowly while blending and season with salt and pepper.

Salada

1 cucumber, thinly sliced
2 fresh garden tomatoes, wedged
3 garlic cloves, minced
1 cup extra virgin olive oil
1 small red onion, thinly sliced
Salt and pepper to taste

Blend olive oil and garlic together, then add in remaining ingredients. Cover and let sit in fridge for 12 hours. Serve cold.

Photos © Paul g. Wiegman