Tag Archives: Chef Rick Edge

Big-Flavor Mixed Summer Squash Recipe

Chef Rick Edge from Balboa Cafe Mill Valley offers simple seasonal recipes featuring the bounty of the summer harvest. First up was his crowd-pleasing grilled corn recipe and this month’s feature is a simple, healthy summer squash recipe. A side or main course of this dish is full of antioxidants which promotes healthy immunity.

Join us July 25th, when Chef Edge partners with Lazaro Calderon from Sonoma’s The Patch Organic Farm. Summer squash will be the star, and other seasonal produce will make a splash, at our first-ever Farm-to-Table Dinner. View Menu HERE and Make a Reservation NOW.


Serves Four

1 1/2 pounds mixed summer squash
2 cups red onion, large dice
2 tablespoons chopped garlic
2 tablespoons canola oil
1 cup roasted garlic
3 cups cherry tomatoes, cut in half
2 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons chopped parsley
Salt and pepper to taste

Wash squash and dry it well. Trim ends off and cut squash into one inch pieces. In a large skillet, heat the canola oil. On medium-high heat, add the onions and cook for one minute. Add the squash and cook for another two minutes or until the squash starts to soften, season with salt and pepper. Add the chopped garlic and cook for another minute so that the garlic perfumes the vegetables. Add the roasted garlic and cherry tomatoes and turn off the heat. Keep stirring the vegetables to warm the garlic and tomatoes. Add the extra

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virgin olive oil, vinegar, parsley and season with salt and pepper. Squash may be served at room temperature as a salad or hot as a side dish.

Crowd Pleasing Grilled Corn on the Cob


Grilled Corn from Chef Rick Edge

Just in time for BBQ season, Executive Chef Rick Edge from Balboa Cafe – Mill Valley, has created a tasty twist on the old stand-by, grilled corn. Turn it up a notch with the addition of roasted garlic Aioli and a sprinkling of Espelette and Parmesan and your crowd will sing your praises.

Serves Four
4 large ears sweet yellow corn
2 heads garlic
2 tablespoons extra virgin olive oil
1 egg yolk
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 cup canola oil + 2 tablespoons (for cooking the corn)
1 cup grated Parmesan cheese
1 tablespoon Espelette pepper
½ tablespoon smoked sea salt
Salt and pepper to taste

Pre-heat oven to 400 degrees. Cut top of garlic to expose the cloves. Place garlic in aluminum foil, drizzle with olive oil & season with salt and pepper. Make sure garlic is covered with foil and place in the oven. Roast garlic for 45-50 minutes or until it is cooked through and tender. Remove from the oven and allow to cool. Squeeze the roasted garlic cloves out of their skins into a bowl. Whisk together the egg yolk, garlic, Dijon mustard & lemon juice until mixed well. While still whisking, slowly add the two cups canola oil until

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the Aioli is emulsified. Season Aioli with salt and pepper and let chill until ready to use.

Pull the outer husks down the ear to the base. Strip away the silks from each ear of corn. Fold the husks back into place and place the ears of corn in a large bowl of cold water with a tablespoon of salt for ten minutes. Remove the corn from the water and shake off the excess. Place the corn on the grill and grill for 15-20 minutes turning every 4-5 minutes or until the kernels are tender and the husks take on color.

When the corn is done, remove the husks. Spread Aioli on each ear of corn and season with Parmesan cheese, Espelette pepper and smoked sea salt.