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
Ingredients

  • 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

Directions

  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
Ingredients

  • 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

Directions

  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
Ingredients

Salad

  • 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

 Vinaigrette

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

Directions

    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
Ingredients

  • 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

Directions

    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

Ingredients

  • 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

Directions

    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
Ingredients

  • 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

Directions

  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
Ingredients

  • 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)

Directions

  1. In large bowl, toss together ingredients.

Brian’s Tomato, Corn and Greens Salad

Serves 6 to 8Assorted tomato salad
Prep time: 10 minutes; no cooking time
Ingredients

  • 2 cups grilled assorted heirloom tomatoes, seeds removed, roughly sliced
  • 2 cups assorted heirloom tomatoes, seeds removed, roughly sliced
  • 1 cup grilled corn kernels
  • ½ yellow onion, chopped
  • ½ cup ground cherries
  • 1 bunch sorrel
  • 2 cups purslane
  • 4 cups Malabar spinach
  • ¼ cup mint, roughly chopped
  • ½ cup olive oil
  • ¼ cup sparkling wine vinegar
  • Salt & Pepper to taste

Directions

  1. In small bowl, whisk together oil, vinegar, Salt & Pepper; set a side.
  2. In large bowl, add rest ingredients, half vinegar mixture; toss until ingredients are lightly coated w/mixture (add more liquid if necessary).

 

Chef Tee’s Watermelon, Tomato & Arugula Salad

Serves 4 Watermelon, Tomato salad
Prep time: 10 to 15 minutes; no cooking required
Ingredients

  • 4 cups watermelon, cut into 1-inch cubes
  • 4, ¼-inch heirloom tomatoes slices
  • Feta cheese crumbles
  • Salt
  • Baby arugula salad (recipe below)

Directions

  1. Put 1 tomato slice on salad plate; sprinkle little salt on top.
  2. Add 1 cup watermelon cubes, 1 to 2 Tbsps. cheese crumbles.
  3. Top with ¼ cup baby arugula salad.
  4. Repeat steps 1 thru 3 for rest ingredients.
  5. Serve

Chef Tee’s Baby Arugula Salad
Ingredients

  • 2 cups baby arugula
  • ¼ cup mint, chopped
  • 2 Tbsps. lemon juice
  • 2 Tbsps. balsamic vinegar
  • ¼ cup olive oil
  • Salt & Pepper to taste

Directions

  1. In large bowl, combine ingredients until greens are coated.

Brian’s Caprese Salad

Serves 4 to 6S n p logo
Prep time: 10 minutes; no cooking time

Ingredients

  • 4 to 6 cups grape tomatoes
  • 8 oz. mozzarella cheese
  • 10 basil leaves, chopped
  • 2 -t-o 3 cloves garlic, minced
  • 1 -to- 2 Tbsps. balsamic vinegar
  • ¼ cup extra virgin olive oil
  • Salt & Pepper to taste

Directions

  1. Cube cheese, so similar in size to tomatoes; place in large bowl.
  2. Add tomatoes, basil, vinegar, olive oil, Salt & Pepper.
  3. Mix salad, serve.