The Sushiholic

Smart Choice Restaurant & Food Lovers

Fresh Fruit

Delicious ways to enjoy the summer harvest!

Gardens are growing fast around the Piedmont and local farmers markets are full of fresh fruits and vegetables.  Chef Al Romano, a culinary instructor at GTCC Jamestown, has some summer recipes sure to be a hit in your house.

Cool Cucumber Soup

YIELD: 5 servings.


  • 1 pound cucumbers 
  • 1/2 teaspoon sea salt
  • 1-1/2 cups Greek yogurt
  • 1 green onion, coarsely chopped
  • Juice from one lemon
  • 1 garlic clove, minced
  • 3-4 Sprigs fresh dill
  • 3-4 sprigs fresh parsley
  • Fresh cracked black pepper to taste
  • Additional chopped green onion and snipped fresh dill for garnish


  •  Place all ingredients in a blender and puree, except yogurt.
  • Then add yogurt, and mix again until smooth.
  • Refrigerate for at least 2 hours. Serve in chilled bowls.
  • Garnish with additional onion and dill.

Air-Fryer Zucchini Chips

Serves: 4 (serving size: about 10 chips)


  • 2 medium zucchini, cut crosswise 1/4-in.-thick slices
  • 1 teaspoon kosher salt, divided
  • 1/2 cup (about 2 1/8 oz.) all-purpose flour
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups panko (Japanese-style breadcrumbs)
  • 2 1/2 ounces Parmesan cheese, finely shredded (about 1 cup)
  • 2 1/2 ounces pecorino Romano cheese, finely shredded (about 1 cup)
  • 2 tablespoons extra-virgin olive oil
  • Canola oil cooking spray


  • Arrange zucchini slices in a single layer on a plate lined with paper towels. Sprinkle evenly with 1/2 teaspoon of the salt. Let stand 15 minutes, and blot dry.
  • Whisk together flour, black pepper, and remaining 1/2 teaspoon salt in a shallow dish. Whisk together eggs and water in a separate shallow dish. Stir together panko, Parmesan, pecorino, and oil in a third shallow dish.
  • Working in batches, dredge zucchini slices in flour mixture, shaking off excess. Dip in egg mixture, allowing excess drip, and dredge in panko mixture, pressing to adhere. Place slices on a rimmed baking sheet.
  • Preheat a 6.3-quart air fryer to 390°F for 10 minutes. Coat air fryer basket with cooking spray. Working in batches, add zucchini slices to basket, and cook until golden brown and crisp.

Chef Al’s Tomato Pie

 Yield: 6 servings


  • 3 to 4 ripe tomatoes (about 3 pounds), thinly sliced into 1/4-inch rounds
  • 1/2 small sweet onion, thinly sliced  Kosher salt and freshly cracked black pepper
  •  1 rolled 9-inch pie crust, store-bought or homemade
  • 3-4 slices provolone
  • 1 cup freshly grated mozzarella
  • 1 cup aioli (mayonnaise, garlic, Parmesan cheese)
  • 1/2 cup fresh basil leaves, torn, plus small leaves for garnish


  • Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
  • Preheat the oven to 350 degrees F. 
  • Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes.
  • Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely. 
  • Season with 1/2 teaspoon salt and a few cracks of black pepper. 
  • Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly.
  • Sprinkle a third of the basil over the tomatoes and top with a third of the onions.
  • Repeat twice with the remaining tomatoes, basil and onions.
  • Spread the mayonnaise mixture over the top of the onions. 
  • Bake until the topping is golden brown and bubbling, 30 to 35 minutes.
  • Let cool completely. Garnish with basil leaves. Serve at room temperature. 

Healthy Blueberry Crumble

This is a deliciously healthy treat the whole family will love! Filled with fiber and antioxidants and no added sugar. It’s healthy and delicious.

Servings 4 people


  • 3/4 Stick unsalted butter Grated
  •  2 Cups rolled oats
  • 2 Cups fresh blueberries
  • 1/2 Cup almond flour
  • 8 Prunes and/or dates, pureed with water
  • 1 TBSP ground cinnamon
  • 1 TSP vanilla protein powder
  • 1/4 TSP salt Skip salt if you use salted butter


  • Preheat oven to 375 degrees.
  • Grate unsalted butter in a bowl.
  • Puree four dates and four prunes. You may need to add more if your blueberries are tart.
  • Combine the almond flour , pureed prunes and dates, ground cinnamon, vanilla powder , rolled oats with the grated butter in the buttered baking dish.
  • Gently fold in the fresh blueberries.
  • Transfer do baking dish.
  • Bake 30-35 minutes.