CLEVELAND, Ohio - Tim Bando is the chef and owner of Grove Hill restaurant in Chagrin Falls. Chef Bando loves this time of year when gardens are producing lots of fresh fruits and vegetables and local farmers markets are overflowing with harvests.
Chef Bando shared some delicious and simple recipes using these fresh ingredients with Fox 8's Stefani Schaefer. He says the best part of these recipes - they don't even need to be cooked.
Click here to learn more about Grove Hill.
Balsamic Strawberries with black pepper
1 pint strawberries hulled and quartered
4 TBS high quality balsamic vinegar
1 tsp sugar
1 Tbs coarsely ground black pepper
Pinch of kosher salt
Combine all ingredients. Refrigerate for one hour. Serve over vanilla ice cream or gelato. Garnish with whipped cream.
Marinated Peaches with Fresh Basil
3 cups fresh peaches pitted and sliced
1/2 cup Moscato
1 Medium shallot sliced thin
1 small clove garlic chopped
1 Tbs sugar
1 Tbs champagne vinegar
1/4 cup chiffonade basil
Combine all ingredients. Refrigerate at least one hour to allow flavors to blend.
Tomatoes and Burratta
Assorted sliced or wedged heirloom tomatoes
1 piece burratta
extra virgin olive oil
Arrange tomato slices on bed of arugula and top with burratta and drizzle with extra virgin olive oil and garnish with a sprinkle of sea salt and chiffonade of basil.
2 medium sized zucchini Thinly Sliced
3 oz. cup extra virgin olive oil
1 oz. fresh squeezed lemon juice
2 TBS Toasted Pine Nuts
Shaved Parmesan Cheese
2 TBS Chiffonade Basil
Arrange sliced zucchini in a shingle pattern on a plate. Sprinkle with sea salt. Whisk together Extra Virgin Olive Oil and Lemon juice and drizzle over zucchini. Garnish with Parmesan, Pine nuts and Basil.