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.

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 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 Mushroom Vinaigrette

Makes about 1 cupS n p logo
Ingredients

  • 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

Directions

  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.

 

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.

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.