WATCH ABOVE: Watch Mark Make It with the help of Liza Fromer and her kids. Shot and edited by Nick Pimenoff!
2 green & 2 yellow zucchinismall bunch of mint leavesolive oilsalt and pepper¼ cup of pine nuts¼ cup of capersfresh burrata cheese3-4 cherry tomatoes
Cut the zucchini as thin as you can with a knife or mandolin. Arrange the slices on the plate as you wish
Toast the capers and pine nuts in a pan with a drizzle of olive oil and set aside to cool down
Chop up mint leaves
Cut cherry tomatoes in half
Cut open the burrata
Once zucchini slices are arranged on plate, use the inside of the burrata and place dollops of the cheese over some slices, sprinkle mint, capers and pine nuts all over. Drizzle with olive oil and finish with some salt and pepper
Mascarpone cream linguine with spinach and crab
Package of linguine or fettuccine5-6 cooked crab legs or fresh packaged crab meat1 cup of spinach2 shallots2 cloves of garlic1 tsp of Nutmeg½ lemon1 cup of heavy cream1 cup of mascarpone1 cup of grated parmigiano reggiano cheesesalt and pepperolive oil
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Sautee shallots, garlic, spinach and nutmeg in a pan with some olive oil
Break crab legs and pull apart all the meat
Heat mascarpone in a saucepan and once it has melted add cream, stir for 3-4 minutes while adding everything you sautéed. Add the crab (save some crab for garnishing) zest half of one lemon with juice of half of lemon and add parmigiano reggiano and simmer for 3-4 minutes.
Cook and drain pasta. Save a ¼ cup of pasta water
Pour everything into the pot and stir making sure the cream covers all of the pasta.
Add to plate and garnish with leftover crab
Chilean sea bass with two purees
4 pieces of Chilean sea bass or other white fish3 cups of Butternut squash chunksSmall red pepper½ cup of chick peas½ cup of green onion – choppedOlive oil2 tbsp of butterSalt and pepper
Place a large pan on medium heat with some olive oil. Season fillets with salt and pepper and place skin side down and cook for 3-4 minutes until skin is crisp and golden brown in color. Transfer to oven for 4-5 minutes at 450 degrees (TIP – pat dry the skin with paper towel prior to frying so it crisps evenly)
Boil or roast butternut squash and place in blender with butter and a drizzle of olive oil. Salt and pepper to taste.
Rost chickpeas and pepper (You don’t have to roast) and add to blender with green onion and drizzle of olive oil. Salt and pepper to taste.
Arrange puree and fish on plate as you wish