Main Course – April

A Spring Delight

From Chef Arturo Vargas

Well, kids, we made it through the cold winter and it’s finally one of my favorite times of the year – Spring!   Even though we’re all leading hectic lives, it’s important to take a moment to enjoy the lush green grass, white and pink cherry blossoms, and the colorful flowers that are springing up all around us!

Tiger Prawns Bruschetta is one of the signature dishes I like to make at this time of the year.  It’s a perfect addition to your Sunday brunch menu; or you can pair it with an off dry Riesling or a more full-bodied Sauvignon Blanc as an excellent appetizer for any formal dinner.  Follow these steps below and enjoy a delightful dish that is quick, delicious and bursting with the flavors and colors of spring!




Ciabatta Bread

Two bunches of fresh basil

Fresh ripened tomatoes

One whole head of garlic

One quart of shaved parmesan cheese

One cup of olive oil

Two fresh zucchini

One red bell pepper

One cup of shitake mushrooms

One pound of tiger prawns

Salt and pepper to taste




3 cups fresh basil leaves

8 cloves garlic, peeled

1 quart cup grated Parmesan cheese

1 cup olive oil

Directions – In a food processor or blender, blend together basil leaves, Garlic, and Parmesan cheese. Pour in oil slowly while still mixing until you get a nice and thick green sauce.


Preheat the oven to 350 degrees F.

Prepare the bread slices in a single layer on a baking sheet and apply pesto sauce on Ciabatta bread. Put an oven rack in the center of the oven. Bake until light bread turns golden about 3 minutes.

Remove the toasted bread and prepare to add the topping.

In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the mushrooms, garlic bell peppers and onions first, and then add the zucchinis and tomatoes. Cook, stirring frequently, until they become nice and soft about 2 minutes.

Top the Ciabatta bread with the vegetables and cooked prawns, and then add the shaved parmesan cheese on top. Place the bruschetta back in the oven and bake at 350 degrees F for 3 minutes.

Add the prawns to the skillet and cook until the prawns are pink and cooked through about 3 to 4 minutes. Remove the prawns and slice into 1/2-inch pieces. Place the prawns on top of the bruschetta slices and, voila! It’s ready to serve!

[learn_more caption=”About The Chef” state=”open”] A native of Acapulco, Mexico, Chef Arturo Vargas is a respected health educator and owner of Northern California’s Taste for the Senses Catering. Arturo was formally trained in the culinary arts in Mexico. Prior to opening his catering company, he served as chef in some of San Francisco, CA’s finest restaurants, and facilitated healthy cooking classes and workshops for organizations such as the University of California, Davis, the American Heart Association, and Whole Foods Market. His culinary expertise has been featured in several publications, including Sacramento Magazine, Luxe Life magazine and on[/learn_more]

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