Summer Chopped Salad with Carne Asada


In need of a meal for a warm Sunday night? Well, T.W.O. has a great recipe for you. It is a refreshing, light yet hearty salad that will win any crowd over. Learn how to make this chopped salad topped with grilled carne asada and homemade salad dressing. It’s easy and acts as a great Monday lunch option. (That’s if you have leftovers!)

Summer Chopped Salad with Carne Asada


For the Salad:
– 3 cups butter lettuce
– 2 cups baby romaine
– 2 cans garbanzo beans
– 2 cups fresh strawberries
– 2 cups cherry tomatoes
– 2 cups Persian cucumbers
– 2 cups hearts of palm
– 2 ears corn
– ¼ cup cilantro
– ¼ cup parsley
– ½ cup Mediterranean feta, crumbled

For the meat:
– 1 ½ – 2 lbs lean carne asada
– 2 Tablespoons cayenne pepper
– 2 Tablespoons garlic powder
– Salt
– Pepper

For the Dressing:
– 2 lemons
– ¼ cup white balsamic
– ¼ cup balsamic
– 3 Tablespoon basil infused olive oil
– 2 teaspoon garlic powder
– Salt
– Pepper

1. Place the meat in a Pyrex. Season the meat with the cayenne pepper, salt, garlic powder and pepper on both sides. Set aside and let marinate for about 20-30 minutes.
2. Shuck the corn and place on a microwave safe plate. Cook in microwave for about 2 minutes on each side. Remove and place on heated barbeque. Cook on low heat for about 10 minutes. Make sure to rotate the corn so all the sides cook.
3. Wash and chop all vegetables and fruit. Place in a large bowl.
4. Add the meat to the pre-heated barbeque. Cook for about 15 minutes or until done.
5. While cooking the meat, make the dressing. Add all ingredients to a bowl or salad dressing shaker. Set aside.
6. Plate the salad and top with sliced meat and dressing.
7. Time to eat!

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Happy grilling!

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Friday Night Pizza


Friday Night Pizza has been a tradition in T.W.O.’s family for decades.  It’s one night of the week that everyone partakes in the preparation of dinner by creating his or her own pizza.  It’s all about the dough, the ingredients and the cooking style that makes every week a unique experiment.  We aren’t afraid of trying new recipes and of course making it our own….T.W.O.!

T.W.O.’s first featured Friday Night Pizza was taken place in San Francisco with family.  Around 6pm, everyone was in the kitchen chopping, shredding and dicing their favorite ingredients.

The chefs made a total of 4 pizzas:

1. Peach & Ricotta Pizza with Arugula
2. BBQ Chicken Pizza
3. Deep Dish Pizza
4. Chicken & Pesto Pizza


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T.W.O. will be featuring the Peach & Ricotta Pizza with Arugula



1 – pizza dough (T.W.O. suggests using SF’s Molinari’s pizza dough or Whole Food’s brand)
1 – yellow peach, ripe
1 – cup ricotta cheese
2 – tablespoons honey
½ – cup balsamic vinegar
1- tablespoon olive oil
¼ – cup lemon juice
8-10- fresh basil leaves
1 ½- cups arugula
¼ – cup cornmeal
Pizza Stone

The key to having a perfectly rolled out pizza is to make sure the dough is at room temperature.  Roll out the dough on a floured surface that is lightly sprinkled with cornmeal.  Once rolled out evenly in a circular shape, place the dough on a pizza stone.  T.W.O. decided to bake their pizza on a stone so that the crust would be thinner and the peaches would not be buried inside the dough.


In a separate bowl, mix the arugula, olive oil, ¼ cup balsamic vinegar and lemon juice.  Place aside for later.

Now it’s ricotta time! First, add the honey to the ricotta and mix well.  Spread the ricotta/ honey mixture evenly on the dough. Make sure your spread it all the way to the edges. Thinly slice the peaches and remove the stems from the basil.  Next, place the peaches and basil on the ricotta.  Once the pizza is “dressed,” start the BBQ.  It is important to make sure the BBQ is pre-heated so that it cooks at the set temperature.  (The temperature should be around 414° – 450° depending on your BBQ)


BBQ the pizza for about 15 minutes, depending on how you like your crust.  T.W.O. highly suggests that you take your glass of wine out to the BBQ and watch the pizza, so you achieve the perfect crust and not a charbroiled crisp!

Once the pizza is done, drizzle ¼ cup of the remaining balsamic vinegar on the peach, ricotta and basil topping.  To finish, add the arugula salad to the top of the pizza.  Now you are ready to serve! Bon Appetit!


Wine Pairing Suggestions: Kaz, Winemakers Red Blend (of course, signed by the winemaker himself!)


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