Father’s Day Grilling

Travis Smith from Bistro Colorado shows us how to grill up some gourmet burgers for dad.

"Pesto Mayoli"

Mix our nut free pesto with a little mayonnaise to create the nut free "pesto mayoli."

Nut Free Pesto:
Extra Virgin Olive Oil - 1 1/2 Cups
Sunflower Seeds, toasted - 1/2 Cup
Fresh Basil Leaves - 1/2 Cup
Fresh Grated Parmesan Cheese - 1/4 Cup
Roasted Garlic Cloves - 8 Each

Method of Preparation:
1. Combine pesto ingredients and blend with a food processor.

Ratatouille Provencal:

Eggplant - 1 each, diced and lightly salted

Zucchini - 2 each, diced

Bell Peppers, 3 each, diced

Tomatoes, 3 Each, diced

Basil, Fresh, 2 oz, chopped

Garlic, Chopped - 1 tablespoon

Onion, diced - 1 each

Tomato Sauce, 8 oz

Red Wine, 4 oz

Salt and Pepper to taste

Olive Oil, 1 cup


1. Heat olive oil in a large sauce pan and add onions and garlic, sweat for 5 minutes.  Add eggplant, zucchini, bell peppers and red winer and tomato sauce and simmer for 20 minutes.

2. Add fresh herbs and stir, bake coppered in a 350 degree oven for 30 minutes.

3. Season with salt and pepper to taste.

Assembly: Grill lamb burgers on a hot broiler and then top with pesto mayoli and ratatouille provencal.  Add buffalo peaks feta and serve.

Filed in: Daybreak

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