Summer Vegetables Recipes

The Chef will demonstrate how to make Summer Vegetables by using Escoffier’s techniques. Below is a list of topics that Chef Mark Dowling will cover in detail:

    • How to select vegetables
    • How to pre-prep them
    • How to cook them
    • How to season
    • How to serve them

Dandelion Greens, Summer Vegetables Recipe
1 tbsp. EV  olive oils
1 medium onion, diced
2 cloves garlic, minced
1/8 tsp.  red pepper flakes
1 (15 ounce) can diced tomatoes or 4 cups diced fresh roma tomatoes
1 pound Dandelion, trimmed and cut into 4-5 inch pieces ( soaked in cold water with 1-2 tsp salt)
Sea salt and pepper to taste
Grated parmesano cheese


  1. Bring a ½ gallon of water and 1 tbsp of salt to a boil.  Drain greens, cook Greens until tender about 4 minutes, drain and shock.
  2. Heat the oil in a large sauce pan over medium heat, Add the onions and saute until soft, about 5-6 minutes. Add the garlic and pepper flakes and sauté until soft.
  3.  Add the tomatoes, and then the greens,  salt and pepper and simmer until the liquid has evaporated
  4. Remove from heat, sprinkle cheese over if desired.

Squash Blossoms, Stuffed with Cheese Recipe
3-4 oz. EV  olive oil
12 zucchini blossoms
3-4 xl eggs beaten lightly
½ cup beef bacon cooked, drained and diced,
1cup of Ricotta cheese
½ cup AP Flour
Sea salt and pepper to taste


  1. Cook beef bacon
  2. Mix ricotta, bacon,  and egg and salt pepper and spice of choice together well
  3. Open and stuff the blossoms.
  4. Dredge in beaten egg, press into flour, and bread crumbs, do not stack them
  5. Heat olive oil in large skillet over medium heat.
  6. Cook the blossoms, don’t over crowd pan.
  7. Cook about 4 minutes on each side.
  8. Season and serve !

Please be sure to check out our recent demos!
Brie En Croute Recipe
Blueberry Muffin Recipe

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