Garden of Eskay with Basil Balsamic vinegar

by

April 18, 2016
Chef Stephen Hamilton
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The carnival season ended a couple weeks ago and many persons are looking forward to Summer, when the temperature will be scorching and many will be forced to wear less heavy clothing.

With that being the case, it makes perfect sense for you to have the ultimate Summer body, and nothing helps you to get in shape better than the right diet, especially one filled with fruits and vegetables. We have the right recipe to help you achieve just that.

This week, we have a colourful and healthy recipe from Chef Stephen Hamilton, the CEO of Eskay Catering.

Garden of Eskay with basil balsamic vinegar served with rosemary bread bites

Ingredients

kale

lettuce (shredded)

purple cabbage (shredded)

carrot (spiral)

1slice bread

1 peg garlic (grated)

2 ounce butter

1/2 teaspoon rosemary

1/2 teaspoon balsamic vinegar

1/2 cup sugar

Directions

1. Combine lettuce, purple cabbage, carrot and kale in a mixing bowl

2. Mix balsamic vinegar with sugar until it disolves

3. Preheat oven at 2008F and coat bread with garlic, butter and rosemary. Allow to bake for 15 minutes.

After completing the steps, prepare the plate and serve.

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