Nutritional Analysis per serving (4 servings)Powered by
For this classic summer berry salad recipe, an orange-flavored syrup bathes ripe, sweet strawberries, blackberries, and blueberries. This is all about using ripe, seasonal, flavorful fruit, so buy the best you can find.
1In a small saucepan over medium heat, stir together the sugar, 1/4 cup water, the orange zest and juice. Bring to a boil, then reduce the heat to low and simmer until the mixture becomes syrupy, about 5 minutes. Set aside to cool to room temperature, then refrigerate until chilled.
2In a large serving bowl, toss together the berries. Drizzle the berries with the syrup. Toss gently, garnish with the mint, and serve.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Summer Corn Chowder
Creamy and savory, this summer corn chowder is loaded with sweet kernels of corn, as well as chunks of smoky bacon and tender potato. Pureeing some of the corn helps intensify the soup's velvety texture (heavy cream and milk don't hurt, either). Read more.
Doesn’t this frittata make you want to sit on your porch and watch the sun rise over the Smoky Mountains? This seasonal breakfast recipe has everything that your next brunch needs – protein-rich eggs, creamy cheese, and a hearty helping of squash.