3 Fresh Recipes To Start The Summer Off Right

Everyone ready for this summer? I know we are! As you spend the Summer poolside, feasting with family or testing out new recipes, Chef to the  Stars Ryan Rondeno shares some of his culinary Summer sensations in this recipe sampler. Simple, delicious and a repeat must-have for any occasion, check out these mouth-watering  menu items straight from Chef Rondeno’s “FoodCulture” App! 

Mango Blanc Spritzer 

Description 

This is a great twist to drinking a glass of Sauvignon Blanc! 

Prep Time: 10 minutes 

Serves 6 

Ingredients 

2 cups Sauvignon Blanc ( your favorite Sauvignon Blanc) 

1 mango, pureed 

1 oz. agave or simple syrup 

1 oz. lime juice 

2 cups club soda 

Garnish with mint and blackberries 

Instruction 

In a blender, combine sauvignon blanc, mango, agave, and lime juice. Blend until smooth. Add  club soda to mixture. Mix until blended. Pour into 6 wine glasses. Garnish with mint and  blackberries. Serve! 

Redfish, Citrus- Fennel Salad, Roasted Tomato 

Description 

This recipe presents a new preparation to cook redfish! The Louisiana classic is an easy and  fast way to prepare this dish. The fennel salad and citrus brightens up the flavors and serves as  a healthy alternative. 

Prep Time: 30 minutes 

Serves 4 

Ingredients 

4 filets of redfish, snapper, or trout 

1/4 c. olive oil 

2-3 Tbs. Nola Creole Rub 

1 pt. cherry tomatoes, cut in half

2 cara cara oranges or navel oranges, segmented 

1 bulb of fennel, thinly sliced 

1 bunch of parsley 

1 cup dill leaves, packed 

2 garlic cloves 

1/2 cup lemon juice 

1 cup of mint, chopped 

salt and pepper to taste 

Instruction 

Preheat oven to 400 degrees. For the herb vinaigrette: In a blender, combine parsley, dill, garlic,  Dijon mustard, lemon juice, and 1 cup of olive oil. Blend until smooth. Season with salt and  pepper. Set aside. For the Citrus-Fennel Salad: In a stainless steel bowl, shave fennel until  paper thin. Toss with olive oil salt and pepper. Cut segments of orange free of membranes, and  set in bowl with fennel. Squeeze juice from orange into a bowl. For the Roasted Tomato: Slice  tomatoes in half. Season with olive oil, salt and pepper. Line the tomatoes evenly on a sheet  pan and roast for 15-20 minutes. Set aside and cool. For the Redfish: Season redfish with olive  oil and creole seasoning. In a 12 inch saute pan, Add oil in the pan. Cook fish skin side down at  medium high heat. . Cook for 1 minute then add 2-3 tbs. butter, 2 cloves garlic smashed, and 2- 3 sprigs of thyme. Cook for another minute. Turn the fish over and cook for another 30 seconds.  Squeeze the juice of 1 lemon over fish. Assemble: Place fish in center of plate. Arrange  vinaigrette around fish. Add salad on top of vinaigrette. Garnish with fresh mint. Enjoy! 

Coconut Custard, Pineapple Compote, Almond Praline 

Description 

Coconut custard is great when paired with fruit such as pineapple. This recipe is paired with  pineapple, cinnamon, star anise, and almond. The collaboration of black salt with this dessert  completes the meal for a fantastic finish! 

Prep Time: 2 hours and 45 minutes 

Serves 8 

Ingredients 

1 15oz. coconut milk 

1 can of coconut cream 

1/2 cup heavy cream 

6 egg yolks 

2 1/2 cups granulated sugar 

1/4 cup all-purpose flour 

1 tbs. vanilla paste, plus 1 tsp. 

2 cups pineapple, small diced 

1 tbs. olive oil 

1 tbs. butter 

2 star anise

1 cinnamon stick 

1 cup sliced almonds 

1-2 tbs. lemon juice 

pinch of salt 

black salt to garnish 

Instruction 

For the Coconut Custard: In a 4 qt. saucepan, add coconut milk, coconut cream, and heavy  cream. Add a pinch of salt. Bring the mixture to a light simmer. In a bowl, add egg yolks, flour,  and sugar. Whisk until combined. Temper egg mixture with 1/2 cup of coconut milk. Whisk. Add  remaining milk mixture and vanilla paste. Whisk until combined. Return mixture into saucepan.  Over medium heat, whisk constantly until thickened. Taste. Pour into individual 2 ounce  ramekins. Cover with plastic wraps. Refrigerate for 2 hours or overnight.For the Pineapple  Compote: In a 10 inch saute pan, add 1 tbs. butter and 1 tbs. olive oil at medium heat. Saute  pineapple for 1-2 minutes. Add 1/2 cup of sugar, cinnamon stick, star anise, and a pinch of salt.  Cook for 15 minutes or until mixture slightly thickens. Add 1 tsp. vanilla paste. Cook for another  5 minute. Taste. Set aside and allow to cool. 

FoodCulture offers simple recipes that will bring unique and tasty experiences to the  kitchen table.  

“FoodCulture was created to embody a personal and unique approach of food and flavor in the  kitchen. We wanted to create cost-effective and flavorful scratch recipes 

that didn’t break the bank. The App was also designed to have a one-on-one feel, as if I’m cooking with you every step of the way,” says Chef Rondeno. 

Find a sweet and savory collection of recipes, such as: brunch, salads, healthy dinners, easy  snacks, comfort food, cocktails, plus many more added every month!  

Download the FoodCulture App Today! 

Save & Access Recipes Anywhere * Premium Video Recipes * Integrated Shopping List *  Shop Our Store * Download the Free App Today 

Google: https://play.google.com/store/apps/details?id=com.weapp.recipeapp  Apple: https://apps.apple.com/us/app/food-culture/id1538389448  

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