YOUR PRODUCE MAN’S
Magnificent Mache Recipes

Salmon & Mache Triangles
Ingredients

1 (15-ounce) Salmon fillet (skinned and deboned
2 cups Mache
1 TBS Onion (chopped)
2 cloves Garlic (minced)
1 TBS Unsalted margarine
1 TBS Extra-virgin olive oil
Pinch Grated nutmeg
To taste Kosher salt
To taste Freshly ground white pepper
Touch of White wine

Tomato and Seasonal Greens Salad, as an accompaniment (see below)
Instructions
· Preheat oven to 375 degrees F.
· Melt margarine and olive oil in skillet over medium heat. Add onion and garlic; sauté until translucent. Add Mache, season with salt, pepper, and nutmeg and sauté gently until tender. Remove from heat to cool.
· Slit the salmon fillet into 2 pieces. Season lightly with white wine, salt and pepper. Place the Mache in the center. Roll in plastic wrap. Place in a triangle mold. Repeat with the other piece of salmon. Steam in the oven about 20 to 25 minutes.
Tomato and Spring Mix
Ingredients

¼ cup Balsamic vinegar (reduced by ½)
¼ cup Orange juice (reduced by ½)
¼ cup Extra-virgin olive oil
to taste Kosher salt
to taste freshly ground white pepper
3 cups Spring Mix with Mache
1 ea Tomato (thinly sliced)

Instructions
· Mix the reduced balsamic vinegar, reduced orange juice, and extra-virgin olive oil in a bowl. Season with salt and pepper. Toss mixed greens in the dressing and plate with the sliced tomato.

Mache and Gorgonzola Salad
Ingredients

½ lb Red Beets (washed)
½ lb Gold Beets (washed)
½ cup Unsalted, shelled sunflower seeds
1 bulb Fennel (halved, sliced 1/8” thick)
6 cups Mache
1 TBS Shallots (minced)
2 TBS Fresh lemon juice
¼ tsp Salt
¼ tsp Ground black pepper
¼ cup Vegetable oil
6 oz Blue cheese (crumbled)
8 ea French bread croutons

Instructions
· Preheat the oven to 425 degrees F.
· Wrap the red beets in 1 large piece of aluminum foil, and the golden beets in another large piece of aluminum foil, closing the packets tightly. Roast in the oven until tender, about 1 hour. Remove from the oven, unwrap the beets and cool. When the beets are cool enough to handle, peel and cut into 1/2-inch cubes. Place the beets in a small bowl.
· Spread the sunflower seeds on a small baking sheet and toast lightly in the oven, about 3 minutes, shaking once during cooking to turn. Remove from the oven and cool.
· Place the fennel and mache in a large bowl.
· In a small bowl, mix together the shallots, lemon juice, salt, and pepper, and whisk in the oil in a steady stream to emulsify. Toss the beets with a small amount of the dressing, and the fennel and mache with the remaining dressing. Adjust seasoning to taste with salt and pepper.
· Divide the mache and fennel among 4 salad plates. Arrange the beets on top of the greens, and top with the crumbled cheese. Sprinkle 2 tablespoons of seeds over each salad and serve with toasted French bread croutons.
Tortellini with Mache by Tarpy’s Executive Chef Michael Kimmel
Ingredients

4 ea Salmon Filets (grilled)
4 cup Cheese Tortellini (cooked)
3 cup Mache
1 cup Tomato (diced)
1 cup Corn (cut off the cob)
1 cup Brown-top Mushrooms (sliced)
1 tsp Garlic (chopped)
¼ cup White Wine
1 cup Lobster broth
2 TBS Basil (chopped)
3 TBS Olive Oil
4 TBS Butter (cubed)
1 TBS Kosher Salt
to taste Ground Black Pepper
4 dashes Tabasco Sauce

Instructions
· In a hot sauté pan, add olive oil, then garlic. Cook until garlic starts to brown slightly.
· Add tomatoes, sweet corn and mushrooms. Cook until tender.
· Deglaze with wine, then add the Lobster broth. Bring to a simmer and add Tortellini. Simmer until heated through.
· Season with salt and pepper and Tabasco. Finish with the butter, tossed in until melted and combined.
· Just before plating, toss in the Mache. Garnish with a fresh sprig of Mache.

Prawns with Mache by Tarpy’s Executive Chef Michael Kimmel
Ingredients

3 lb Prawns (cleaned, grilled)
2 lb Watermelon (sliced)
1 lb Strawberries
4 cup Mache
½ cup Carrots (grated)
1 cup Vinaigrette (see below)
garnish w/ Edible Flowers

Orange-Ginger Vinaigrette
Ingredients

½ cup Orange Juice
1 tsp Pickled Ginger (minced)
1 tsp Fresh Ginger (peeled, grated)
½ tsp Garlic (minced)
½ tsp Shallots (minced)
¼ tsp Kosher Salt
1 dash Tabasco Sauce
¼ tsp Ground Black Pepper
3 TBS Rice Vinegar
1 TBS Basil (chopped)
½ cup Olive Oil

Instructions
· Combine with Carrots with the Mache. Than arrange the 1st set of ingredients onto 4 plates.
· Add the 2nd set of ingredients into a food processor, except the olive oil. With the food processor running, drizzle in the olive oil. Adjust seasonings to taste.
· Drizzle Orange-Ginger Vinaigrette over your salad.

Pasta and Mache
Ingredients

6 strips Bacon (chopped)
1 ea Red onion (thinly sliced)
1 clove Garlic (finely chopped)
1½ cup Heavy cream
3/4 cup Frozen Peas (blanched)
2 cup Mache
1 lb Linguini pasta (cooked)
to taste Kosher salt and black pepper
to taste Parmesan cheese (grated)

Instructions
· Heat a large sauté pan over medium heat. Add the bacon and cook for 5-6 minutes until rendered, pour out the excess fat. Add onions and continue cooking for 2-3 minutes until softened, stir in garlic and continue cooking for one more minute. Pour in cream and cook until slightly reduced, about 1 minute. Add peas, mâche and pasta and heat through until mâche is just wilted. Season to taste with salt and pepper. Divide pasta between four plates and garnish with Parmesan cheese.