Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 5 large Eggs Pinch Sea Salt Pinch fresh cracked Black Pepper 1/4 cup fresh Herbs (Parsley, Tarragon, or Chives) – finely chopped 1 tbsp Pecorino Romano – grated 1/2 tbsp Olive Oil 1 tbsp unsalted Butter Directions Using a fork or whisk, beat the eggs, salt/pepper in a bowl
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 5 large eggs – boiled and cut into quarters 1 cup fresh Arugula 2 Campari Tomatoes – cut in quarters 1 cup Couscous – follow package for cooking instructions 1/4 red onion – finely shaved Directions: Use a sharp object like a thumbtack to puncture a hole in
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 1 stick unsalted butter (very important to start with unsalted and flavor it as you go) 8 fresh strawberries – cleaned and hulled 2 tbsps. local honey 1 orange – zest and juice Directions Set stick of butter out to room temperature until soft and pliable. Place
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 2 sticks unsalted butter (very important to start with unsalted and flavor it as you go) 2 small beets – washed, peeled, cut into 1/2 inch wedges 2 tbsps. olive oil 2 tbsps. fresh or dried dill 1/4 cup Ancho Chile Puree 1 tbsp. ground Cumin Sea Salt
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients: 2 sticks unsalted butter (very important to start with unsalted and flavor it as you go) 1 head of garlic (roasted in foil at 300 degrees for 30-40 minutes) 1/4 cup herbs each (parsley, oregano, rosemary, sage) 2 lemons – zest only 2 limes – zest only