Chef Tee’s Cucumber Salad

Makes about 2 cups S n p logo
Prep time: 5 minutes; no cooking time

  • 1 European cucumber
  • 1 cup cilantro, roughly chopped
  • 1 cup parsley, roughly chopped
  • ¼ cup red onion, cut into ¼ -inch slices
  • 1 Tbsp. lemon zest
  • Juice from 1 lemon
  • 1 Tbsp. balsamic vinegar (or to taste)
  • Salt & Pepper to taste


  1. Cut cucumber in half lengthwise; spoon out seeds; discard seeds; slice cucumber halves into ¼ -inch slices; set aside.
  2. In large bowl, add cucumber slices, rest of ingredients; toss.

Chef Tee’s Mushroom Vinaigrette

Makes about 1 cupS n p logo

  • 1/2 cup extra-virgin olive oil
  • Salt & Pepper to taste
  • 1 tsps. thyme leaves, chopped
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. shallot, minced
  • ¼ cup red wine vinegar (can substitute sherry vinegar)
  • 2 Tbsps. parsley, chopped


  1. Put all ingredients except oil in blender.
  2. Blend on low speed until combined; while blender is still running, add oil in slow, steady stream.
  3. Drizzle on top of Chef Tee’s Wild Mushroom, Baby Arugula and Endive Salad.


Chef Tee’s Wild Mushroom, Baby Arugula and Endive Salad

Serves 4
Prep time: 5 – to – 10 minutes; cooking time: 5 minutes
S n p logo

  • 2 cups favorite assorted wild mushrooms (I recommend shitake, crimini, oyster)
  • 1 lb. baby arugula, washed
  • 1 Belgian endive
  • 2 Tbsps. sliced shallots
  • 2 Tbsps. olive oil
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. basil, chopped
  • Truffle salt to taste (can substitute kosher salt)
  • Pepper to taste
  • ¼ lb. Manchego cheese (aka Spanish Parmesan)
  • Vinaigrette


  1. Cut endive in half, remove v-shaped core, discard core, cut halves into thin slices; set aside.
  2. In large skillet, cook mushrooms, shallots, olive oil over medium heat (about 5 minutes), stirring constantly until mushrooms begin to caramelize and become crisp.
  3. Add parsley, basil, Salt & Pepper; set aside.
  4. In large bowl, combine arugula, endive.
  5. Evenly divide salad among 4 salad plates; top each plate with ¼ cup mushrooms, vinaigrette; garnish with cheese; serve.

Chef Tee’s Chicken Sausage and Apple Soup

Serves 4 to 6S n p logo
Prep time: 5 minutes; cooking time: 10- to-15 minutes

  • ¼ cup vegetable oil
  • 2 chicken and apple sausage links, cut into ½ -inch slices
  • ½ cup onions, thinly sliced
  • 1 quart chicken stock
  • 1 cup smoked turkey breast, diced, skin removed
  • 1 cup apples, diced with skin
  • 1 cup green onions, thinly sliced


  1. In large pot, heat oil over medium-high heat.
  2. Add sausage slices; cook until light brown on both sides (about 5 minutes).
  3. Add onions; cook a few minutes.
  4. Add stock; bring to a low boil; cook for 5-to-10 minutes.
  5. Use spoon to skim scum off top of soup while boiling; discard scum.
  6. In soup bowl, add 1 Tbsp. turkey, 1 Tbsp. apples, 1 Tbsp. green onions.
  7. Pour soup on top of turkey, apples, onions.
  8. Repeat steps 6, 7 for remaining soup.
  9. Serve.

Brian’s Turkey Stew

Turkey Stew editPrep time: 10-to-15 minutes; cooking time: 15-to-20 minutes
Serves 4-to-6

  • 2 Tbsps. vegetable oil
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 medium onion, chopped
  • ½ cup mushrooms, sliced
  • 2 cups favorite cooked turkey meat, chopped into bite-sized pieces
  • 1 Tbsp. fresh rosemary
  • Pinch fresh thyme
  • 1 or 2 sage leaves, chopped
  • 1 cup favorite pasta, uncooked (recommend Fusilli)
  • Salt & Pepper to taste
  • 4 cups (or enough to cover ingredients) chicken broth


  1. In large pot, heat oil over medium-high heat; add carrots, celery, onions; cook uncovered (stir occasionally) until onions are translucent (about 5 minutes).
  2. Add broth; bring to a boil; add turkey, mushrooms, rosemary, thyme, sage, pasta, Salt & Pepper; bring back to a boil; lower temperature to medium-low heat; simmer for 5-to10 minutes (or until pasta is done).
  3. Serve.

Chef Tee’s Swiss Chard Salad

S n p logoServes 2 to 4


  • 1 bunch Swiss chard, cut into bite size pieces
  • 2 boiled eggs, chopped
  • ½ cup crumbled feta cheese
  • 1/3 cup golden raisins
  • 1/3 cup toasted walnuts


  • ½ cup cider vinegar
  • 2 tsps. honey
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • ¼ cup chopped parsley
  • ½ cup olive oil


    1. In large bowl, whisk together vinaigrette ingredients; set aside.
    2. In large bowl, toss all salad ingredients except eggs together; add just enough vinaigrette to coat salad.

Chef Tee’s Poached Chicken Salad w/Apples & Candied Cashews

S n p logoServes 4
Prep time — 10 minutes; no cooking time

  • 3 lbs. Chef Tee’s Poached Chicken, cut into 1-inch chunks
  • ½ cup Chef Tee’s Candied Cashews
  • 1 celery rib, diced
  • 2 Tbsps. yellow onion, diced
  • ¼ cup green onions, thinly sliced
  • 1 medium apple, cored, sliced with skin
  • Salt & Pepper to taste
  • 1 Tbsp. tarragon, chopped
  • 1 Tbsp. parsley, chopped
  • ½ cup mayonnaise
  • ¼ cup Dijon mustard


    1. In large bowl, combine ingredients until chicken is well coated.
    2. Eat immediately or refrigerate for later use.

Chef Tee’s Sweet Potatoes, Roasted Beets and Swiss Chard Salad

S n p logoServes 2 to 4
Prep time: 15-to-20 minutes; cooking time: 45 minutes


  • 6 medium beets, cleaned with skin
  • 2 ½ Tbsps. olive oil
  • 1 tsp. garlic, chopped
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. sugar
  • 3 medium sweet potatoes
  • 1 cup chopped yellow onions
  • Swiss chard salad (recipe below)
  • Optional garnish—shaved beets


    1. Preheat oven to 400°F.
    2. Rub outside of beets with 1 Tbsp. olive oil.
    3. Wrap beets together in aluminum foil; set aside.
    4. Peel sweet potatoes; cut into ¼-inch slices.
    5. In large bowl combine potatoes, remaining olive oil, garlic, salt, pepper, sugar and onion; transfer potato mixture to 8 x 8 x 2-inch casserole dish; cover with aluminum foil.
    6. Put beets and potato mixture in oven; bake for about 45 minutes or until beets and potatoes are tender.
    7. Let beets and potatoes cool completely.
    8. Remove beets from aluminum foil; carefully use paper towel to rub off beets’ skin; discard skin.
    9. Cut beets into ¼-inch slices; assemble beets on top of cooked potatoes.
    10. Cut beets and potatoes into a 3 x 3-inch square; put square on salad plate.
    11. Put ½ cup Swiss chard salad on top of square; sprinkle chopped eggs on top of salad.
    12. Garnish w/shaved beets.
    13. Repeat steps 10 through 12 with remaining ingredients.

Caldo Verde (Portuguese “green” soup)

Courtesy: RCaldoVerdeaquel Moreno
Serves 4
Prep time: 15 minutes; cooking time: 35 minutes

  • 1 lb. white baby lima beans, cooked and drained (can substitute cooked cannellini beans)
  • 1 Tbsp. grapeseed oil
  • 1 medium yellow onion, cut into ¼-inch pieces
  • 1 celery stalk, cut into ¼ -inch pieces
  • 2 garlic cloves
  • 1 bay leaf
  • 2 large red potatoes, cleaned and cut into ¼ -inch cubes
  • 2 qt. water
  • ¼ tsp. ground nutmeg
  • 1 tsp. sea salt
  • ¼ tsp. cayenne pepper
  • 2 oz. kale, finely chopped


  1. Gently press garlic cloves to release flavor; set aside.
  2. Heat one gallon pot over medium heat (you’ll know pot is heated when you drop one tsp. water into pot and water immediately turns to steam).
  3. Stir in onions, oil into heated pot; cook until fragrant, translucent (about 3-to-5 minutes); while cooking, stir onions every 30 seconds to prevent them from browning.
  4. Add celery, garlic, bay leaf to onions; cook one minute; add potatoes; add 2 qt. water; cover; bring liquid to a boil.
  5. Uncover pot; lower heat to simmer potatoes until tender (about 20 minutes).
  6. Add nutmeg, sea salt, cayenne to potato broth; gently add beans; add kale; increase heat to simmer for one minute.
  7. Turn off heat; season to taste. Buen provecho!

Brian’s Watermelon Salad

Serves 6 to 8Watermelon salad
Prep time: 10 minutes; no cooking time

  • ½ medium watermelon, rind removed, cubed
  • ½ medium red onion, sliced
  • 2 Tbsps. mint, chopped
  • ½ cup Fetina cheese (can substitute feta)
  • ¼ cup balsamic vinegar (or to taste)


  1. In large bowl, toss together ingredients.