6:54AM WEDNESDAY, MARCH 25, 2009
This weeks recipes from Lee's Custom Catering
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Recipes from Lee's Custom Catering

Roasted Vegetable Salad with Greek Tomato Vinaigrette
Brightly colored Veggies are very high in phyto-chemicals which provide all of those wonderful antioxidents. So along with fighting off disease and other free radicals (carcinogens), these veggies also help to regulate hormone secretions and stimulate your overall immune system. Feel free to mix and match your favorite veges to meet your own preference.

What you will need

· 1 Eggplant
· 2 red, orange or yellow bell pepper
· 2 zuchinni
· 2 yellow squash
· 3 plum tomatoes
· 1/2 cup Balsamic vinegar
· 1/2 cup Extra virgin olive oil
· Salt and Pepper to taste
· crumbled Feta (optional)

Half and core peppers. Turn oven broiler on. Place peppers on baking sheet. Lightly brush with oil. Place under broiler until skin starts to blacken ( approx 7 min). Place peppers in bowl and cover tightly with plastic wrap.
Turn oven down to 350 degrees
Halve tomatoes. Put in an oven proof dish. Drizzle with olive oil and season with salt and pepper. Roast in oven until tomatoes darken, approx 45 minutes.
Peel eggplant. Slice lengthwise and place on a baking sheet; Slice zuchini and Squash lengthwise and brush with olive oil and season with salt and pepper. Place on same baking sheet. Roast in oven until the veges are just softened (approx 15 min).
Peel Peppers
Toss all Veges in herb oil.
Layer veges in a suitable dish
Cover with plastic wrap and refrigerate over night.
Slice mold and place onto 4 plates.
Drizzle with tomato vinaigrette.
Crumble feta over (optional) and serve.

Herb Oil

Few sprigs of fresh Parsley, Rosemary, Thyme, Basil, Chives
Several Garlic cloves
Pinch of Red Pepper Flakes
Black Peppercorn and Kosher Salt

Add to Extra Virgin Olive Oil.
For optimal flavor, Let sit at room temp for at least 3 days before using. The longer the herbs sit in the oil, the more potent the flavor gets- delicious! Just make sure that you replenish the oil as it is being used. If the herbs are left exposed, mold may grow since there are no artificial preservatives being used. As long as the herbs are submerged in the oil, no need to worry.



Asparagus Bisque with Roasted Red Pepper and Truffle Oil

Asparagus promotes urination and cleanses the arteries of cholesterol. Soothes broken out skin and promotes healthy blood circulation.
1 Bunch Asparagus
4 cups chicken stock
1/2 yellow onion
1/2 pint heavy cream
1/2 cup oil (canola or blended)
1/2 flour
1 roasted red pepper (see above recipe for directions)
salt and pepper to taste
Truffle oil (optional)- but delicious!

Cut Asparagus about 3 inches from the top. Reserve tops for later. Slice asparagus stalks into 1/4 inch pieces. Slice onion. Heat oil in a pot. Add onions and asparagus slices. Cook until softened. Add in Chicken stock. Simmer for about a half hour. Puree and strain mixture. Discard solids. Return liquid to pot and add in heavy cream. (this is making the roux!)
In a separate pan, heat the oil over a medium heat until hot, whisk in flour. Cook -stirring constantly for about 3 minutes. Let cool. Slowly add roux to liquid stirring constantly until thickened. Romove from heat.
Puree roasted pepper. Branch asparagus tips. Ladle soup into 4 bowls. Garnish with asparagus tips, roasted red pepper puree and a drizzle of truffle oil. Enjoy!