Chef Garrison Price stops by the TODAY kitchen to prepare the perfect end-of-summer meal. He shows us how to make a roasted beet and burrata cheese salad, grilled New York strip steak with beautiful baby eggplants and a fresh herb salsa and a refreshing sparkling rosé wine cocktail.
Keep the flavors of summer alive with these refreshing recipes!
Beets have a delicious earthy sweetness that compliments the richness of the burrata. The beets can be prepared, marinated and chilled ahead of time, which makes this dish easy to serve for parties.
I love this recipe because it is super simple and features these gorgeous Fairy Tale eggplants. Salsa verde can be used as a condiment with any other protein or grilled vegetable of your choice.
This recipe is a great way to enjoy rosé at the end of summer.
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