Emerald Eats: Aqua by El Gaucho makes spring-inspired dishes

Aqua by El Gaucho stopped by Studio 13 Live on Tuesday to make some spring-inspired dishes.

MARINATED BEETS, STRAWBERRIES, ARUGULA, MARCONA ALMONDS, CITRUS POPPY SEED YOGURT:

Marinated Beets Recipe:

• 8 medium beets
• 3 sprigs thyme
• ¼ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 T pink pepper corns
• 2 pinches of salt
• 1 each orange sliced
• 1 each lemon sliced
• 1 T verjus and 2 T extra virgin olive oil for marinating after roasting

Marinated Beets Method:

• Wash beets
• Toss with olive oil, salt
• Lay in roasting pan over sliced citrus, peppercorns, thyme
• Drizzle vinegar over everything
• Wrap or cover pan
• Roast for 45 minutes 1 hour at 400 degrees
• Check for doneness with a skewer
• Allow to cool, then peel and cut
• Marinate with extra virgin olive oil and verjus

Citrus Poppy Seed Yogurt:

• 1 cup Greek Yogurt
• 1 T poppy seeds
• 1 tsp honey
• 1 orange zested
• Salt to taste

Citrus Poppy Seed Yogurt Method:

Mix all the items together!

PAN ROASTED BRANZINO, VADOUVAN CURRY CAULIFLOWER PUREE, SALAD OF SPRING GREENS, RADISH, SNAP PEAS, FENNEL, AND A CITRUS CAPER SALSA VERDE RECIPE:

Vadouvan Curry Cauliflower Puree:

• 1 head cauliflower
• 1 cup heavy cream
• 1 T fennel
• 1 T shallot
• 1 T vadouvan curry powder
• 1 tsp salt
• .25 cup orange juice

Vadouvan Curry Cauliflower Puree Method:

• Steam cauliflower
• Simmer cream, fennel, shallot, and curry powder
• Blend all ingredients in Vitamix

Citrus Caper Salsa Verde:

• 4 T capers, rinsed
• 1 T shallots, minced
• 1 T garlic, minced
• .25 cup extra virgin olive
• .25 cup Italian parsley, finely chopped
• .25 cup mint, finely chopped
• .25 cup chives, finely chopped
• 1 each orange zested, save the whole orange for salad
• Salt to taste

Citrus Caper Salsa Verde Method:

Chop all ingredients and combine, season to taste