By replacing the can opener with a French knife you can cut 70 percent of salt from your diet. Lower salt diets can reduce the risk of heart disease, diabetes and high blood pressure, which can lead to stroke.
Brandy Wine Tomato 'Carpaccio'
2 large ripe brandy wine tomatoes (Any ripe heirloom tomato will do) - Available from Michaell and Danny Lutz at Maple creek farms (
www.maplecreekfarm.com)
4, 2 ounce slices Detroit Street brick cheese - Available from Zingermans Creamery in Ann Arbor at (Zingermanscreamery.com)
8 baby sweet onions roasted (maplecreekfarm.com)
2 T Olive Oil
4 ounces mixture of Minuza, Osaka purple Mustard and Arugula greens - Maple creek Farm
6 ounce parsley vinaigrette
4 turns fresh milled pepper
1 T Kosher Salt
From The Recipe File of Chef Frank Turner
1. Slice tomatoes as thin as you can and shingle the slices in a circle pattern around the plate letting the tomatoes go all the way to the outer rim (Don’t worry if there is uncovered plate in the middle the greens will cover the hole later)
2. Cut each slice of Detroit Street Brick Cheese diagonally to form 8 triangles and place 2 triangles on each plate on the outer rim leaving the center of the plate empty.
3. To roast the sweet onions trim both ends and lightly coat onion with olive oil leaving the skin on. Place in a 300 oven for 20 minuets. Remove from oven and cool. When the onions are cool the skin will peel right off. If the onions are larger cooking time might vary but the smaller the better for this recipe (About the size of a Gum ball is 20 minuets).
4. Mix the Greens with 3 ounces of the dressing reserving one ounce to drizzle over the tomatoes and place in the middle of the plate. Season Tomatoes with one turn or fresh pepper from the mill.
