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.

Chef Tee’s Cherry and Baby Greens Salad

S n p logoServes 4 to 6
Prep time: 10 minutes: no cooking time

Ingredients

  • 4 cups baby greens
  • 1 cup cherries, cut in half, seeds removed
  • 1 small red onion, thinly sliced
  • 2 Tbsps. blueberry spice jam (can substitute favorite blueberry jam)
  • 2 Tbsps. red wine vinegar
  • ¼ cup olive oil
  • Salt to taste
  • Garnish—blue or goat cheese

Directions

  1. In large bowl, carefully combine cherries, onions, jam, vinegar, olive oil, salt.
  2. Add greens; toss until greens are coated.
  3. Garnish with cheese; enjoy!

Chef Tee’s Grilled Asparagus and Grapefruit Salad

S n p logoServes 4
Prep time: 5-to-10 minutes ; cooking time: 5-to-10 minutes
Ingredients

  • ½ lb. asparagus, stems trimmed, grilled, peeled, room temperature
  • 1 whole grapefruit, peeled, cut in segments
  • ¼ cup shallots, thinly sliced
  • 1 tsp. Dijon mustard
  • ¼ cup honey
  • ½ cup champagne vinegar
  • 1 tsp. salt
  • ½ cup extra virgin olive oil (can substitute favorite oil)

Directions

  1. Carefully peel grapefruit zest (yellow part of peel); thinly slice zest; set aside; peel grapefruit rind (white, tough outer layer of grapefruit) and discard; cut remaining grapefruit into segments; set segments aside.
  2. In medium sauté pan, add vinegar, ½ of shallots, honey, grapefruit zest; cook over medium-high heat until liquid reduces by half (about 5-to-10 minutes).
  3. In blender; add vinegar mixture, rest of shallots, mustard, salt.
  4. Blend on low speed until combined; while blender is still running, add oil in slow, steady stream; set vinaigrette aside.
  5. Arrange 2-to-3 asparagus on salad plate; top with 2-to-3 grapefruit segments; drizzle vinaigrette on top.
  6. Repeat step 5 with rest of ingredients; serve.

 

Chef Tee’s Baby Arugula & Fennel Salad

Makes 3-to-4 cups S n p logo
Prep time: 5 minutes; no cooking time
Ingredients

  • 3-to-4 cups baby arugula
  • ¼ cup fennel bulb, thinly sliced
  • ¼ cup onion, thinly sliced
  • ¼ cup orange bell pepper, thinly sliced
  • ½ cup rice wine vinegar
  • ¼ cup olive oil
  • Salt & Pepper to taste

Directions

  1. In large bowl, whisk together oil, vinegar.
  2. Add rest of ingredients; toss until leaves are lightly coated w/vinaigrette.

Chef Tee’s Grilled Zucchini Vegetable Medley

Serves 4 to 6grilled veg, potato medley
Prep time: 5 minutes; cooking time: 5-to-10 minutes
Ingredients

  • 2 red bell peppers, cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 2 yellow squash, cut in half lengthwise
  • 1 lb. red bliss potatoes
  • ¼ 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 on grill; cook until tender; remove; roughly chop; serve.

Chef Tee’s Grilled Naan Pizza w/Artichoke Vegetable Medley

Serves 1 to 2grilled artichoke veg, potato medley naan pizza
Prep time: 5 minutes; cooking time: 5-to-10 minutes
Ingredients

  • 1 Naan
  • Olive oil
  • ½ cup Grilled Zucchini Vegetable Medley
  • Grilled artichoke heart, roughly chopped (directions – cut artichoke in half lengthwise; toss in little olive oil, season w/Salt & Pepper; put cut side down on grill preheated to medium high; cook covered until artichoke leaves are dark brown; remove all leaves until left w/tender heart; chop)
  • 2 Tbsps. grilled onion, roughly chopped (directions – put half onion on hot grill; cook covered for a few minutes or until char marks form)
  • 1 tsp. lemon zest
  • 2 Tbsps. goat cheese, crumbled or ¼ cup shredded mozzarella cheese
  • Basil, chopped

Directions

  1. Heat grill to medium high.
  2. In large bowl, toss together Grilled Zucchini Vegetable Medley, grilled artichoke heart, onion, lemon zest.
  3. Brush oil on one side of naan; top oiled side w/grilled zucchini, artichoke mixture, cheese.
  4. Put naan, topping side up, on hot grill; cook covered until naan bottom is charred, cheese melts (about 5-to-10 minutes).
  5. Garnish w/basil.
  6. Serve w/your favorite salad.

Chef Tee’s Cucumber Salad

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

  • 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

Directions

  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 Wild Mushroom, Baby Arugula and Endive Salad

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

  • 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

Directions

  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.