Burrata with peas, asparagus & lemon pesto
1 ball of burrata
5 asparagus stalks
1.5 Tbsp lemon pesto (recipe follows)
Salt and pepper to taste

  • Slice mozzarella and five pieces of asparagus thin, lengthwise
  • Toss with lemon pine nut pesto
  • Place cheese on plate
  • Toss asparagus with pesto and set beside mozzarella
  • Spoon pesto on one side of mozzarella

Lemon pine nut pesto
1/3 c ground parmesan
1/3 c lemon juice
2 tbsp pine nut raw
2 tbsp parsley leaves
2 pulps of lemon, no skin no seeds
1/4 c EVOO
salt and pepper to taste

  • in a blender, puree lemon pulp and juice
  • thin w/ water as needed — no more than 1/4 cup
  • add parmesan and pine nuts; then pulse
  • add oil, salt and pepper to taste, and pulse
  • add parsley and pulse two to three times
  • adjust seasoning and serve


Field pea + greens – spinach soup
1c cooked field peas — black eyes, crowder, creamer, purple hull etc.
1 qt or box of chicken stock
2 bunches of selected greens
4 gloves garlic flattened
1/2 onion, sliced thin
3 pieces bacon or evoo
salt and pepper to taste

  • in a pot, heat bacon or evoo, sauté garlic and onion
  • add greens and onion
  • add stock and cooked peas
  • simmer until all is tender
  • season with salt and pepper to taste


Latte Da Goat Cheese, Walnut, Beet & Grapefruit Salad
4 oz. Latte Da goat cheese
1c beets — roasted and peeled
1 grapefruit, segmented,
1/2 c walnut halves
1 handful mixed greens
1/4 c grapefruit juice from segments
1 tbsp evoo
1 tea lime juice
salt and pepper to taste
2 tsp local honey

  • first mix vinaigrette by combining grapefruit juice, honey and lime juice. After it’s mixed, add honey, salt and pepper.
  • in a bowl, toss greens, beets, walnut, grapefruit, and goat cheese
  • lightly dress, toss, and serve

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