Chef Tee’s Grilled Lamb Chops w/Ratatouille

Grilled lamb loin chops with Meyer Lemon PreserveServes 2 to 4
Prep time: 5 minutes; cooking time: 8-to-10 minutes

Ingredients

  • 4  lamb leg steaks (at least 1-inch thick)
  • 2 red bell peppers, cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 2 yellow squash, cut in half lengthwise
  • 2 large onions, cut in half
  • 1 lb. sweet potatoes, cut in half
  • ¼ cup olive oil
  • Salt & Pepper to taste
  • Meyer lemon preserve (optional garnish)

Directions

  1. Heat grill to medium.
  2. Season steaks w/Salt & Pepper; put on hot grill; cook covered to desired doneness; remove steaks; rest meat for 5-to-10 minutes.
  3. In large bowl, add potatoes, rest of vegetables, oil; toss until vegetables are coated w/oil.
  4. Put vegetables on grill; cook until tender; remove; roughly chop; serve w/steaks and Meyer lemon preserve

Chef Tee’s Grilled Ribeye w/Sweet Potatoes

Serves 2 to 4
Grilled steak, sweet potatoesPrep time: 5 minutes; cooking time: 8-to-10 minutes

Ingredients

  • 2 NY strip or ribeye steaks (at least 1-inch thick)
  • 2 grilled sweet potatoes
  • ¼ cup olive oil
  • Favorite seasoning salt to taste
  • Favorite steak finishing salt

Directions

    1. Heat grill to medium.
    2. Season steaks w/seasoning salt; put on hot grill; cook covered to desired doneness; remove steaks; rest meat for 5-to-10 minutes.
    3.  Season steaks with finishing salt; serve w/sweet potatoes.

Brian’s Grilled Tomato, Corn & Greens Salad

Grilled corn saladServes 6 to 8
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
  • 2-to-3 bunches mixed greens
  • 4 cups spinach
  • 1 cup radicchio, grilled and roughly chopped (optional)
  • 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 aside.
    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 Roasted Sweet Potato Mango Salad

RSPM Salad (2)

Serves 2 to 4
Prep time: 1-to-2 hours; cooking time: about 20 minutes

Ingredients

  • 4 large sweet potatoes, cut into cubes
  • Cooking spray
  • Salt & Pepper to taste

Dressing

  • 1 lime, juiced
  • 3 Tbsps. olive oil
  • 2 Tbsps. brown sugar
  • Salt & Pepper to taste

Salad

  • 2 large mangoes, peeled, seeded, chopped
  • ¾ cup onion, minced
  • ¾ cup fresh cilantro, chopped
  • 1 large avocado, peeled, pitted, chopped
  • 1 green onion, chopped
  • ½ habanero pepper, seeded, minced

Directions

  1. Preheat oven to 400° F.
  2. Spread sweet potatoes onto baking sheet; spray cooking spray; season w/Salt & Pepper.
  3. Roast potatoes in preheated oven until soft (about 20 minutes).
  4. Transfer roasted potatoes to plate; refrigerate until cooled completely.
  5. In medium bowl, whisk lime juice, olive oil, brown sugar, Salt & Pepper; rest for at least 5 minutes.
  6. In large bowl, mix together chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, habanero pepper.
  7. Drizzle dressing over potato mixture; toss to coat.
  8. Serve w/Chef Tee’s Jerk Chicken.

Dr. Lathon’s Buffalo Cauliflower Wings

Buffalo Cauliflower WingsServes 2 to 4
Prep time: 10-to-15 minutes; cooking time: 40-to-50 minutes
Ingredients

  • 1 head of cauliflower (approx. 5 cups of florets)
  • 1 cup coconut milk
  • 1 cup all-purpose gluten-free flour
  • 2-3 Tbsps. garlic powder
  • 1 tsp. cumin
  • 2 tsp. smoked paprika
  • ½ tsp. sea salt
  • ¼ tsp. cracked pepper
  • 1 cup favorite Buffalo wing sauce

Directions

  1. Line baking sheet w/parchment paper or spray well w/oil.
  2. Preheat oven to 425° F.
  3. Wash, cut cauliflower head into bite sized pieces/florets.
  4. In medium bowl, add coconut milk, flour, spices (set aside Buffalo wing sauce for later); mix until batter is thick, can coat cauliflower w/o dripping.
  5. Dip cauliflower in batter. (Shake off excess batter before placing cauliflower on baking sheet.)
  6. Lay cauliflower single layer on the baking sheet. (Make sure to coat cookie sheet well w/ oil, so cauliflower doesn’t stick.)
  7. Bake for 20-25 minutes (or until golden brown), flipping florets over half way through to get all sides crispy.
  8. Once cauliflower has done its first bake in batter, remove from oven, put all baked florets into mixing bowl w/Buffalo wing sauce; toss to coat evenly.  Return cauliflower to baking sheet; bake in oven for another 20-25 minutes.
  9. Serve w/Dr. Lathon’s Vegan Ranch Dressing (or your favorite dipping sauce).

*Recipe provided by Rubylathon.com

Brian’s Pork Chops and Pears

S n p logoServes 2 to 4
Ingredients

  • 4 to 6 boneless pork chops, 2-inches thick
  • Garlic and rosemary olive oil
  • Salt & Pepper
  • 2 cups Bosc pears, peeled, cube
  • Small shallot, diced
  • ¼ tsp. cinnamon
  • 1 Tbsp. (or to taste) favorite honey (recommend ginger)

Directions

    1. Rub oil on chops until meat is lightly coated on both sides; season w/Salt & Pepper.
    2. Heat large non-stick skillet over medium-high heat; place chops in pan.
    3. Cook uncovered for 4-to-5 minutes; turn meat to cook on other side; add 1 cup pears.
    4. Cook covered for another 4-to-5 minutes or until meat is done; remove chops.
    5. Add remaining pears, shallots, honey, cinnamon to skillet; cook covered until pears are tender (about 5 minutes).
    6. Serve chops w/cooked pears.

Chef Tee’s Grilled Vegetable Medley

Grilled potatoes n green beansServes 4 to 6
Prep time: 5 minutes
Cooking time: 5-to-10 minutes

Ingredients

  • 2 bell peppers (suggest one red, one yellow), cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 1 bunch asparagus, ends removed
  • 1 lb. red bliss potatoes
  • ¼ to ½ cup olive oil
  • Salt & Pepper to taste

Directions

  1. Heat grill to medium high.
  2. In medium pot, boil potatoes in salted water for 5 minutes until partially done; drain; cool slightly; cut in halves.
  3. In large bowl, add partially cooked potatoes, rest of ingredients; toss until all are coated w/oil.
  4. Put vegetables, potatoes on grill; cook until tender; remove; roughly chop; serve.

Chef Tee’s Braised Celery Hearts

S n p logoServes 4
Prep time: 10 minutes; cooking time: about 30 minutes

Ingredients

  • 1 (1 lb.) bag celery hearts (these are stalks in center, which are most tender), cut in halves, lengthwise
  • 2 Tbsps. butter, unsalted
  • 1 cup chicken stock (can substitute broth)
  • Salt & Pepper to taste

Directions

  1. Trim celery heart ends.
  2. In large skillet, melt butter over medium-high heat (careful, don’t burn); add celery; cook (turning hearts occasionally), until lightly browned (5-to-10 minutes).
  3. Add stock, Salt & Pepper; cover; cook until celery is tender, golden brown, liquid evaporates (about 20 minutes).
  4. Serve.

Brian’s Mashed Garlic Cauliflower & Potatoes

S n p logoServes 4 to 6
Prep time: 10-to-15 mins; cooking time: about 20 minutes
Ingredients

  • 1 cauliflower head, cleaned, roughly chopped
  • 2 ½ lbs. Russet potatoes, cleaned, cut into 1-to-2 inch cubes
  • ½ stick butter
  • 5 garlic cloves, minced
  • 4 oz heavy cream
  • ¼ cup shredded Parmesan cheese
  • Salt & Pepper to taste
  • Parsley, chopped

Directions

  1. In large pot, add cauliflower, potatoes; add enough water to cover ingredients.
  2. Boil until cauliflower, potatoes are tender (middle still firm, not mushy); drain; discard water.
  3. In large bowl, add cauliflower, potatoes, butter, garlic, cream; mix / mash to desired consistency.
  4. Mix in cheese.
  5. Season with Salt & Pepper.
  6. Garnish with parsley.

Chef Tee’s Mango Salsa

S n p logoMakes about 1 cup.
Prep time: 5 minutes; cooking time: about 5 minutes

Ingredients

  • 1 ½ tsps. butter
  • 1 ½ Tbsps. white sugar
  • 1 ½ cups fresh mango, cubed

Directions

  1. In medium skillet, melt 1 ½ tsps. butter, 1 ½ Tsps. sugar over medium-high heat.
  2. When mixture begins to bubble, stir in mango cubes.
  3. Cook, stir until mango is tender (about 5 minutes).
  4. Serve w/Chef Tee’s Mahi Mahi w/Coconut Rice.