Chef John Levins at work in his home kitchen

Former Green Street Grill chef John Levins brings Caribbean roots and French technique to his new endevour.

SUMMER MENU FOR SIX

Mesculun greens with pomegranate-orange dressing
For this medley of crunchy and sweet vegetables and fruits, Levins slices mangoes, jicama, avocado, and tomatoes as a garnish for citrusy salad greens.

Roasted vegetable relish
A rainbow of bell peppers, leeks, onions, portobello mushrooms, and tomatoes are roasted and chopped as a relish to accompany pork.

Roast pork tenderloin
Browned first, then roasted in a hot oven, the tenderloins are still pink when they're sliced.

Mesclun greens with pomegranate-orange dressing

July 13, 2005

Serves 6
DRESSING

1/3 cup balsamic vinegar
1/3 cup pomegranate juice
Juice of 1 medium orange (about 1/3 cup)
Salt and pepper, to taste
1/2 cup olive oil
2/3 cup fresh basil leaves, chopped
2 shallots, chopped
1. In a bowl combine the vinegar, pomegranate and orange juices, salt, and pepper.

2. Slowly whisk in the oil. Stir in the basil and shallots.

SALAD

2 mangoes , slightly unripe

1 small jicama

1 avocado

3 medium tomatoes

5 ounce bag mesclun or other mixed greens

1. Peel the mangoes and jicama. Slice them thinly.

2. Halve the avocado and remove pit. Use a spoon to scoop out the flesh; slice it.

3. Quarter the tomatoes.

4. In a bowl, toss the greens with enough dressing to moisten them. Arrange the greens on plates with the fruits and vegetables. Spoon more dressing on top.

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