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.

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.

Chef Tee’s Sweet Potatoes, Roasted Beets and Swiss Chard Salad

S n p logoServes 2 to 4
Prep time: 15-to-20 minutes; cooking time: 45 minutes

Ingredients

  • 6 medium beets, cleaned with skin
  • 2 ½ Tbsps. olive oil
  • 1 tsp. garlic, chopped
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. sugar
  • 3 medium sweet potatoes
  • 1 cup chopped yellow onions
  • Swiss chard salad (recipe below)
  • Optional garnish—shaved beets

Directions

    1. Preheat oven to 400°F.
    2. Rub outside of beets with 1 Tbsp. olive oil.
    3. Wrap beets together in aluminum foil; set aside.
    4. Peel sweet potatoes; cut into ¼-inch slices.
    5. In large bowl combine potatoes, remaining olive oil, garlic, salt, pepper, sugar and onion; transfer potato mixture to 8 x 8 x 2-inch casserole dish; cover with aluminum foil.
    6. Put beets and potato mixture in oven; bake for about 45 minutes or until beets and potatoes are tender.
    7. Let beets and potatoes cool completely.
    8. Remove beets from aluminum foil; carefully use paper towel to rub off beets’ skin; discard skin.
    9. Cut beets into ¼-inch slices; assemble beets on top of cooked potatoes.
    10. Cut beets and potatoes into a 3 x 3-inch square; put square on salad plate.
    11. Put ½ cup Swiss chard salad on top of square; sprinkle chopped eggs on top of salad.
    12. Garnish w/shaved beets.
    13. Repeat steps 10 through 12 with remaining ingredients.

Brian’s Tomato, Corn and Greens Salad

Serves 6 to 8Assorted tomato salad
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
  • ½ cup ground cherries
  • 1 bunch sorrel
  • 2 cups purslane
  • 4 cups Malabar spinach
  • 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 a side.
  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 Summer Ratatouille

Serves 4 to 6S n p logo
Prep time: 5 minutes; cooking time: 15-to-20 minutes
Ingredients

  • 2 baby zucchini squash, chopped
  • 2 baby yellow squash, chopped
  • 2 medium tomatoes, chopped
  • 1 medium onion, chopped
  • 2 Italian eggplant, peeled and diced
  • ¼ cup grilled elephant garlic slices (directions: coat garlic bulb w/olive oil; put on hot grill; grill covered about 10 minutes or until tender; carefully remove skin, slice bulb) 2 Tbsps. olive oil
  • Salt & Pepper to taste

Directions

  1. In large skillet, heat olive oil over medium-high heat.
  2. Add vegetables; cook until tender, tomatoes are soupy (about 15-to-20 minutes); season to taste w/Salt & Pepper.

 

Brian’s Peach & Mango Salsa

Serves 2 to 4S n p logo
Prep time—5 to 10 minutes; no cooking required
Ingredients

  • 1 large ripe mango, chopped
  • 2 ripe peaches, peeled, chopped
  • 2 Tbsps. cilantro, chopped
  • ½ to 1 jalapeño, seeded and diced (use more if want really spicy)
  • 1 Tbsp. lemon juice
  • ¼ cup red onion, chopped
  • Salt & Pepper to taste

Directions

  1. In medium bowl, toss together ingredients.
  2. Serve w/favorite bread or tortilla chips; also great w/chicken or pork.

 

Chef Tee’s Watermelon, Tomato & Arugula Salad

Serves 4 Watermelon, Tomato salad
Prep time: 10 to 15 minutes; no cooking required
Ingredients

  • 4 cups watermelon, cut into 1-inch cubes
  • 4, ¼-inch heirloom tomatoes slices
  • Feta cheese crumbles
  • Salt
  • Baby arugula salad (recipe below)

Directions

  1. Put 1 tomato slice on salad plate; sprinkle little salt on top.
  2. Add 1 cup watermelon cubes, 1 to 2 Tbsps. cheese crumbles.
  3. Top with ¼ cup baby arugula salad.
  4. Repeat steps 1 thru 3 for rest ingredients.
  5. Serve

Chef Tee’s Baby Arugula Salad
Ingredients

  • 2 cups baby arugula
  • ¼ cup mint, chopped
  • 2 Tbsps. lemon juice
  • 2 Tbsps. balsamic vinegar
  • ¼ cup olive oil
  • Salt & Pepper to taste

Directions

  1. In large bowl, combine ingredients until greens are coated.

Brian’s Spinach & Feta Cheese Omelet

Serves 1 to 2Feta & Spinach Omelet
Prep time: 5 minutes; cooking time: about 5 minutes
Ingredients

  • 2 Tbsps. vegetable oil (can substitute butter)
  • ½ cup spinach, chopped
  • ¼ cup onions, chopped
  • ¼ cup feta cheese
  • Garlic powder to taste
  • Salt & Pepper to taste
  • 3 eggs
  • 2 Tbsps. milk
  • Garnish – chopped spinach, Parmesan cheese

Directions

  1. In 8-inch nonstick skillet, heat oil over medium-high heat; add onions, ¼ cup spinach; cook a few minutes.
  2. In mixing bowl, whisk together eggs, milk, Salt & Pepper, garlic powder, ¼ cup spinach; pour mixture into skillet, cook a few minutes over medium heat.
  3. As eggs set, lift edges w/spatula, allowing uncooked eggs to flow underneath; when egg are nearly set, add cheese; fold omelet over to form half moon shape.
  4. Cover omelet; cook for 1-to-2 minutes or until cooked through.
  5. Carefully remove omelet from skillet; garnish w/Parmesan cheese, spinach; serve.

Chef Tee’s Chicken w/Cinnamon, Tomatoes and Honey

Serves 4S n p logo
Prep time: 10 minutes ; cooking time: 2 to 2 ½ hours
Ingredients

  • 2 whole chickens, quartered (may purchase pre-cut; do not remove skin)
  • 2 cups onion, diced
  • 2 cups celery, diced
  • 2 cups green bell pepper, diced
  • 3 Tbsps. dry thyme
  • ¼ cup Morton® Seasoned Salt
  • 1 quart water
  • 1 can diced tomatoes w/juice
  • ½ cup clover honey
  • 3 cinnamon sticks, broken in half
  • ½ cup white onions, cut julienne
  • 1 Tbsp. garlic, chopped
  • 1 Tbsp. crushed red pepper flakes (optional)

Directions

  1. Pre-heat oven to 500° F.
  2. In large mixing bowl, combine diced onions, celery, green bell pepper, chicken, dry thyme, seasoned salt.
  3. Arrange chicken (skin-side up) and vegetables in large rectangular, oven-proof casserole dish; add water, cover tightly with heavy-duty aluminum foil; cook for 1 hour.
  4. Carefully remove foil from casserole dish; continue baking for 30 minutes or until chicken is GB&D (golden brown & delicious).
  5. Remove chicken from oven; cool for about 15-30 minutes. (Note—you can bake chicken day before and refrigerate overnight then continue recipe.)
  6. Reserve 2 cups of vegetable juice from chicken dish; transfer chicken (skin side up) to clean, oven-proof, casserole dish; set chicken aside.
  7. Preheat oven to 400° F.
  8. In medium sauce pan, combine reserved vegetable juice from chicken, tomatoes, honey, cinnamon, onions cut julienne, garlic, red pepper flakes; bring to a boil.
  9. Lower to medium heat and simmer; cook for about 15 minutes; pour sauce over chicken.
  10. Bake uncovered until chicken is browned and caramelized on top (about 20 minutes).
  11. Let sit for about 10 minutes; serve w/rice.