Brian’s Pear & Apple Chutney

S n p logoMakes 3-to-4 cups
Prep time: 5 minutes; cooking time: 10-to-15 minutes


  • 2 Tbsps. vegetable oil
  • 2 large onions, diced
  • 2 serrano chili peppers (use less for mild flavor; more for really spicy)
  • 1 Tbsp. ginger, diced
  • 2 firm, ripe pears (your favorite variety), cored, peeled, diced
  • 2 Granny Smith apples, cored, peeled, diced
  • ½ cup brown sugar (or to taste)
  • 2 Tbsps. agave nectar
  • ¼ cup dried cranberries (optional)
  • ¼ tsp. all spice
  • 1 Tbsp. lemon juice
  • Salt
  • Dash of nutmeg


    1. In large skillet, heat oil over medium-high heat.
    2. Add onions, peppers, ginger; cook until onions are translucent.
    3. Add pears, apples, sugar, syrup, all spice, lemon juice, cranberries; stir until sugar dissolves.
    4. Salt to taste.
    5. Reduce heat to simmer; add nutmeg; cook until pears, apples are soft, not mushy (about 10 minutes).
    6. Serve with chicken, turkey or pork.

Chef Tee’s Golden Roasted Beets

S n p logoPrep time: 5-to-10 minutes; cooking time: 30 minutes
Serves 2 to 4


  • 4 small golden beets, cleaned w/skin
  • 1-to-2 Tbsps. olive oil
  • Salt & Pepper to taste


  1. Preheat oven to 400°F.
  2. Rub outside of beets w/olive oil.
  3. Wrap beets together in aluminum foil; bake until beets are tender (about 30 minutes).
  4. Coat hands with oil, so beets’ juices don’t stain your hands.
  5. Carefully use paper towel to rub off beets’ skin; discard skin.
  6. Thinly slice beets; season w/Salt & Pepper; enjoy!

Chef Daniela’s Peruvian Ceviche

cevicheServes 2

  • 4 oz. any white, firm flesh fish fillet (fluke, sole, tilapia, sea bass, etc.)
  • 4-to-6 limes, juiced
  • 1 garlic cloves, minced
  • ½ celery stalk, finely chopped
  • 1 limo pepper or ½ habanero pepper, finely chopped
  • 1 Tbsp. cilantro, finely chopped
  • 1 small red onion, thin sliced
  • 3 ice cubes
  • Salt to taste


  • 1 sweet potato
  • 1 Boston lettuce leaf, washed
  • Limo pepper, chopped

Optional garnishes

  • A few Peruvian corn kernels
  • Tiny cilantro leaves

Sweet potato (garnish)

  1. Peel potato; cut into quarters.
  2. Add to medium saucepan filled with water; add a pinch of sugar.
  3. Boil over medium-high heat until potatoes are soft (not mushy) (about 25-to-30 minutes).
  4. Remove potatoes from heat; drain; cool to room temperature; set aside.


  1. Cut off sides of each fillet until every side is even.
  2. Chop filets in 1-inch cubes; season with salt to taste, garlic, pepper, celery and cilantro.
  3. In medium bowl, add filet cubes, ice; refrigerate for 10 minutes.


  1. Remove seasoned fish from frig; throw away ice cubes.
  2. Add half onions, lime juice to fish; mix well.
  3. Plate lettuce leaf; put mixture on top of leaf; add remaining onions on top.
  4. Garnish with limo pepper, sweet potatoes (and optional garnishes).

Chef Tee’s Mango Salsa

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


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


  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 Coconut Rice

S n p logoServes 4-to-6
Prep time: 5 minutes; cooking time: 20 minutes


  • 2 cups jasmine rice, uncooked
  • 2 cups water
  • 1 cube chicken bouillon
  • 1 Tbsp. butter (optional)
  • ¾ (14 ounce) can coconut milk
  • 2 Tbsps. white sugar


  1. In medium saucepan, bring rice, water, chicken bouillon cube, 1 Tbsp. butter (optional) to a boil over high heat.
  2. Reduce heat to medium-low, cover; simmer until liquid has been absorbed (about 20 minutes).
  3. Pour in coconut milk, 2 Tbsps. sugar.
  4. Stir, simmer uncovered until rice has absorbed most of coconut milk.
  5. Serve w/Chef Tee’s Mahi Mahi & Mango Salsa.

Chef Tee’s Cherry and Baby Greens Salad

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


  • 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


  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!


Makes 2-to-3 cupsS n p logo

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


  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.

Chef Tee’s Sweet Potato Tater Tots

Tator Tot editServes 6 to 10
Prep time: 10-to 15 minutes; cooking time: 40-to50 minutes

  • 2 cups yams, chilled and mashed
  • 1 cup panko bread crumbs
  • 1 Tbsp. butter
  • 2 Tbsps, sugar (or to taste)
  • ¼ tsp. sea salt (or to taste)
  • 1 tsp. ground cinnamon (or to taste)
  • Pinch of cayenne or chili powder (optional)
  • Cilantro salad (optional garnish)


  1. Preheat oven to 375°F.
  2. Add all ingredients except yams, butter to food processor; blend until mixed (slowly add butter while mixing).
    Spray baking sheet w/nonstick spray; set aside.
  3. Scoop out 1 Tbsp. mashed yams; form scoop into oblong shape; use spoon to gently coat scoop w/panko mixture; put on baking sheet.
  4. Repeat step 4 for rest of mashed yams.
  5. Spritz top of scoops w/olive or canola oil.
  6. Bake 20 minute; gently flip tots; bake 20 minutes more (if want firmer, bake additional 10-to-15 minutes).
  7. Serve plain, with ketchup or cilantro salad.

Note: To freeze and bake later, form tots, roll in coating, transfer to baking sheet, freeze. Transfer frozen tots to freezer-safe bag or container; store. When ready to bake, place tots on greased baking sheet; bake 30 minutes, flip, bake 25-to-30 minutes more or until desired doneness.

Chef Tee’s Fennel, Apples & Red Bliss Potatoes

S n p logoPrep time: 10 minutes; cooking time: 10-to-15 minutes

  • 1 cup fennel, thinly sliced
  • 2 Tbsps. vegetable oil
  • ½ cup white onions, sliced
  • 1 Tbsp. garlic, diced
  • 2 medium Red Bliss potatoes, cut into ¼-inch slices
  • 1 medium Granny Smith apple, cored, sliced w/skin
  • ¼ cup sherry
  • 1 cup chicken broth
  • ¼ cup sherry
  • Salt & Pepper


  1. In large skillet, heat oil over medium-high heat.
  2. Add fennel, onions, garlic; cook until onions start turning light brown (about 5 minutes).
  3. Add apples; deglaze* pan w/sherry.
  4. Add chicken broth; cook until potatoes are tender.

*Deglaze — adding stock, wine or another liquid to a pan to loosen food particles that are stuck at the bottom of pan.

Chef Tee’s Turkey Stuffing

Prep time: 10 minutesS n p logo


  • 1 lb. ground turkey meat
  • ¼ cup oats
  • 2 tsps. ancho chili powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. flour
  • ¼ cup sherry
  • ½ cup chicken stock
  • 1 cup craisins


  1. In large bowl, add ingredients; use hands to form large meatball.
  2. Stuff in Chef Tee’s Boneless Turkey Breast.