A delicious seared red snapper recipe by Gabby Romero! Ingredients: 1 boneless, skin on filet of a Red Snapper (or similar) 2 garlic cloves, minced 1 bunch of parsley, chopped 1 bunch of rainbow carrots with the leaves 1 tablespoon of chopped calabrian chilis in oil 1 lemon, zested and juiced ¼ cup pistachios, shelled ¼ cup olive oil, plus more for cooking Salt and pepper, to taste Recipe: 1. Make the carrot salad: Shave the carrots into thin ribbons, toss with calabrian chilis, pinch of parsley, salt, pepper, and 1 tablespoon of the lemon juice. 2. Make the pesto: Take the tops of the carrots and the rest of the parsley and add to a food processor with the pistachios, the rest of the lemon juice and the zest, olive oil, and garlic. Pulse until it becomes a coarse paste. Season with salt and pepper. 3. Protein: Pat the fish dry with a paper towel and heat a cast iron skillet over medium low heat. Add just enough oil to lightly coat the pan, then add fish skin side down. Cook, without touching, until the skin gets crispy (around 6 minutes). Flip, then continue cooking until fish reaches 145 degrees. Seasonality: Seasonal food is produce that is purchased and consumed around the time that it is harvested. Seasonal food is fresher, tastier and more nutritious than food consumed out of season. Purchasing locally grown foods helps support local farms and maintains farmland and open space in your community. It is also better for the environment, as it does not need to be shipped long distances in order to arrive at your grocery store. Produced by Aboveboard Media Camera: Dylan Lenze and Eli Kravetz Chef: Gabby Romero Prep Chef: Idris Al-Hadidi Culinary Team: Darby McCusker and Arvind Sindhwani

An easy recipe for a delicious apple tart that can impress your friends! RECIPE: Tart Dough 1 ½ cups all-purpose flour ½ cup confectioners' sugar, plus additional for dredging ½ tsp salt 4 ½ ounces frozen butter, cut into small pieces 1 large egg, beaten Brown Butter Filling ¾ stick (6 tablespoons/3 ounces) butter 1 ½ eggs ½ cup (2 ounces) all-purpose flour ⅔ cup granulated sugar ½ teaspoon vanilla extract ¾ teaspoon kosher salt Earl Grey Whipped Cream 1 cup heavy cream 2 Tbsp confectioner’s sugar ¼ tsp vanilla extract 3 teabags of Earl Grey Tea 4 tart apples 1 Lemon Tools & Equipment Bowls x3 Pastry Blender Tart pan Fork 1 cup measure ½ cup measure ⅓ cup measure ¼ teaspoon ½ teaspoon Saucepan x2 Mandoline Knife 1. Prepare the Dough: Combine the flour, confectioners' sugar, and salt together in a bowl. Add butter and break up with a pastry blender until the butter is coarsely cut in, with some pieces the size of peas remaining. Stir the egg into the dough until it comes together. Press the dough evenly and firmly across the bottom and up the sides of the tart shell. Pierce crust all over with a fork. 2. Blind Bake the Pie: Preheat the oven to 375°F. Bake crust until it turns light golden brown, about 30 to 35 minutes. If the crust has puffed, press it down gently with the back of a spoon. Allow to cool on a wire rack. 3. Prepare the filling: Melt the butter in a pan over medium low heat and cook, stirring occasionally, until the milk solids are golden brown. Pour butter into a bowl and allow to cool slightly Add remaining filling ingredients to the bowl and mix until completely combined. 4. Bake: Pour the filling into the blind baked tart shells. Place the tart shell on a sheet pan and set in the oven for 20 to 25 minutes or until the filling is golden brown. Remove the tart from the oven. 5. Apples: While the tart is baking, thinly slice the apples and toss with the juice of a lemon to prevent browning. Once the tart is out of the oven, carefully arrange the slices vertically on top of the tart. 6. Whip the Cream: Heat up the cream until hot, but not boiling. Add tea bags and steep for 30 minutes, then refrigerate until cool. Combine the cream, confectioners' sugar and the vanilla in a large bowl. Whip by hand until the cream holds a soft peak. Serve with the tart. Produced by Aboveboard Media Camera: Dylan Lenze and Eli Kravetz Chef: Gabby Romero Prep Chef: Idris Al-Hadidi Culinary Team: Darby McCusker and Arvind Sindhwani

On this episode of Good Appetite, Gabby Romero teaches us how to make a delicious wild mushroom risotto using seasonal ingredients. Ingredients: 4 tablespoons of butter, divided ½ onion, diced 2 cloves of garlic, minced ½ pound mushrooms, roughly chopped 1 cup of arborio rice 4 cups of chicken/vegetable broth ½ cup white wine 1 cup chopped parsley ½ cup grated parmesan cheese Tools & Equipment Knife Cutting Board Small Saucepan x1 Larger pan/pot x1 Microplane Wooden Spoon Liquid measuring cup ½ cup measure 1 cup measure Recipe: Bring broth to a boil in a small pot, then turn the heat down to low. Heat 2 tablespoons of the butter in a separate pan over medium heat, then add mushrooms and cook until brown. Then add onions and garlic and cook until onions are translucent (4 minutes). Add rice to the pan and toast in the fat for about 30 seconds, then deglaze the pan with white wine, constantly stirring. Once wine mostly evaporates, add about a cup of the warm broth and continue stirring until the liquid is mostly evaporated. Continue adding broth and stirring until rice is tender. Finish with remaining 2 tablespoons of butter, parmesan cheese, and parsley. Season with salt and pepper. Seasonality: Seasonal food is produce that is purchased and consumed around the time that it is harvested. Seasonal food is fresher, tastier and more nutritious than food consumed out of season. Purchasing locally grown foods helps support local farms and maintains farmland and open space in your community. It is also better for the environment, as it does not need to be shipped long distances in order to arrive at your grocery store. Produced by Aboveboard Media Camera: Dylan Lenze and Eli Kravetz Chef: Gabby Romero Prep Chef: Idris Al-Hadidi Culinary Team: Darby McCusker and Arvind Sindhwani