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.

Brian’s Broiled Asparagus w/Parmesan Cheese

Serves 4 to 6
Prep time: 5 minutes; cooking time: 5 minutesLiz West @ flickr

Ingredients

  • 1 bunch of asparagus with stems trimmed
  • 2 Tbsps. olive oil
  • Salt & Pepper
  • ¼ cup Parmesan cheese

Directions

  1. Place asparagus in shallow casserole dish.
  2. Drizzle olive oil over asparagus.
  3. Season with Salt & Pepper; top with Parmesan cheese.
  4. Broil on low for about 5 minutes.

*Photo credit: liz west @ flickr.com

Cilantro Salad

Makes about 1 ½ cupsS n p logo
Ingredients

  • 1 cup cilantro leaves w/stems
  • 1 Tbsp. scallions, chopped
  • 1 Tbsp. radishes, thinly sliced
  • 1 Tbsp. red onions, thinly sliced
  • 2 Tbsps. orange marmalade (or to taste)
  • 1 Tbsp. chirashi (or to taste)

Directions

  1. In medium bowl, toss all ingredients, except marmalade and chirashi.
  2. In small bowl, combine marmalade, chirashi.
  3. Coat cilantro mixture w/marmalade mixture.

Yams

Makes 2-to-3 cupsS n p logo
Ingredients

  • 2 large sweet potatoes
  • ¼ tsp. ground cinnamon
  • 2 Tbsps. sugar (or to taste)

Directions

  1. Preheat oven to 400°F.
  2. Poke holes in sweet potatoes w/fork.
  3. Bake 45 minutes-to-1 hour (or until softened), or microwave for about 5-6 minutes (or until softened); cool.
  4. Peel potatoes; discard skin; cut potato into 1-inch slices.
  5. In large bowl, add slices, cinnamon, sugar; gently stir until slices are coated.