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COFFEE CONCERT

Inspiration

Wed, Mar 15, 11 am

Ruth Eckerd Hall

Thur, Mar 16, 11 am

Mahaffey Theater

RAYMOND JAMES POPS

Would you rather have a wand or a light saber?

Sat, Mar 18, 2 pm, Mahaffey Theater

HOUGH FAMILY FOUNDATION MASTERWORKS Beethoven’s Symphony No. 4

COFFEE CONCERT

Spring in Paris

Take a Parisian stroll through music from Ravel, Debussy, Faure and more.

Wed, Apr 12, 11 am

Ruth Eckerd Hall

Thur, Apr 13, 11 am

Making Waves in Tampa Bay FloridaOrchestra.org | 727.892.3337 | Support your Florida Orchestra today FloridaOrchestra.org/donate

Roasted Beet and Goat Cheese Salad

Recipe adapted from Delish.com, photo by Parker Bach

It’s nearly Passover (April 5 to April 13), so get ready to ditch the chametz (leaved bread products) and attend or host a Passover seder dinner. There are lots of great traditional dishes to choose from, but why not swap out some sides for a bit of a change?

Ingredients:

• 6 medium beets, scrubbed

• 6 cups arugula

• 1 avocado, sliced

For the dressing:

• 1/2 cup extra-virgin olive oil

• 1/4 cup balsamic vinegar

• 1 Tablespoon maple syrup

• 4 oz. goat cheese, crumbled

• 1/2 cup chopped toasted walnuts

• 2 teaspoons Dijon mustard

• Kosher salt and freshly ground black pepper

1. Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.

2. Meanwhile, make vinaigrette. In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.

3. Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.

Salmon on the Grill

Michele D. Baker

If your grilled salmon isn’t tender, juicy, and fall-apart delicious, you’re doing it wrong – and you’re not alone. Salmon has a solid reputation for being easily overcooked. Here’s how to do it right:

Ingredients:

• 2 (4 oz.) salmon filets or steaks, thawed

• salt & pepper

• 1 Tablespoon minced garlic

• Knob of unsalted butter

• fresh dill

• lemon for garnish

1. Preheat the grill to medium-hot/400° and oil the grill grates.

2. Heat butter and garlic in a sauce pan; allow to melt. Add chopped dill.

3. Pat the salmon dry with paper towels, then season with salt and pepper. Brush the whole filet with garlic butter.

4. Place the salmon skin side up on the hot grill. Close the lid and grill 3-5 minutes, or until it releases easily with tongs.

5. Flip, brush again with butter, and close the lid. Grill 3-5 more minutes until salmon is opaque and flakes easily. (140° F internal temp on a meat thermometer.)

6. Transfer salmon to covered platter and let rest until residual heat/carryover cooking boosts the internal temperature to a safe 145° F.

Notes: The type of salmon matters when grilling: Farmed salmon is more marbled with fat and can turn out rich and buttery even when slightly overcooked. Wild salmon is leaner and becomes dry in a hurry, so it benefits from slightly less grill time.