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VIRGINIA THIS MORNING: Executive Chef Tony Arrington

RICHMOND, Va. (WTVR)- We whip up a garden fresh appetizers that are light and easy! Executive Chef Tony Arrington from Lewis Botanical Gardens shares his tasty Caprese Skewers served with a delicious Green Goddess Dip and Balsamic Macerated Fruit with homemade whipped topping.

Green Goddess

 2 cups mayonnaise

2 cups plain Greek Yogurt

2Tablespoons Dijon mustard

¼  cup white wine vinegar

2 Tbl fresh minced garlic

2 Tbl fresh tarragon

1 cup fresh cilantro leaves

1 cup fresh parsley leaves

1 cup spring onions, whites & greens included

½  tsp Tabasco

1 teaspoons each kosher salt & black pepper

Combine all ingredients in a food processor or blender and puree until well blened.

The dip will keep in your refrigerator for up to a week.

 Balsamic Macerated Fruit

 1 cup strawberries- trimmed and sliced

1 cup raspberries- whole

1 cup Blackberries- whole

1 pint nectarine- sliced

½ cup Balsamic vinegar

½ cup brown sugar

 Stir together the vinegar and sugar until dissolved.

Toss the berries in the marinade. Chill in refrigerator

Toss several times over the course of an hour.

Mascarpone Cream

1 cup (8 oz) Mascarpone cheese

2 Tablespoons heavy cream

4 tablespoons powdered sugar

Wisk ingredients together until smooth

Keep chilled before serving.

Serve berries and cream over slices of pound cake or angel food cake.