Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients – Salad 1 Head fresh Romaine lettuce – outer leaves discarded, inner leaves washed and dried 1/2 cup freshly grated Parmigiano Reggiano Cheese (half for salad/half for dressing) Baguette Croutons – cut into 1/2 inch cubes, dress with EVOO/salt/pepper and roast at 400 degrees Ingredients
Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients – Salad 1 Small Container – Fresh Spinach 1 pint Cherry Tomatoes 🍅 – cut in half lengthwise 1/4 Red Onion – sliced very thin Baguette Croutons – cut into 1/2 inch cubes, dress with EVOO/salt/pepper and roast at 400 degrees 2 Eggs – hard boiled
Recipe provided by Chef Crusco Catering in Austin, TX. Ingredients 2 cups Potatoes – diced small 1/2 cup Carrots – diced small 1/2 cup Frozen Peas 2 eggs – hard boiled and roughly chopped 1/2 cup Mayonnaise (hopefully homemade but store bought works too) 2 Tablespoons of Savora (Argentine mustard) – can be found at
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 6 cups fresh Texas Blackberries (leave out 12 for garnish) 1.5 cups Sugar 3 cups Water 6 Sprigs – Fresh Thyme 6 tbsps. Lemon juice Fresh Mint Directions In a large pot over medium-high heat, combine the water and sugar. Bring to a boil and cook,
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 2 large bunches – fresh basil (plus 6 leaves for garnish) 2 tbsps. Pine nuts (or almonds) – toasted 1 Garlic clove – peeled 1/2 cup EVOO 1/4 cup Pecorino Romano – grated 10-12 oz. Fettuccine, Bucatini, or Spaghetti – your choice Kosher Salt & freshly ground