Chef Tee’s Roasted Whole Carrots & Parsnips

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

Ingredients

  • ½ lb. medium carrots, peeled (cut in half lengthwise, if desired)
  • ½ lb. medium parsnips, peeled (cut in half lengthwise, if desired)
  • 1-to-2 Tbsps. olive oil
  • ½ tsp. cardamom
  • Salt & Pepper to taste

Directions

  1. Preheat oven to 400°F.
  2. In large bowl, toss carrots w/olive oil until coated; season w/cardamom, Salt & Pepper.
  3. Transfer carrots to baking sheet; bake until tender (about 30 minutes).
  4. Enjoy!

Chef Tee’s Golden Roasted Beets

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

Ingredients

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

Directions

  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 Tee’s Baby Arugula & Apple Salad

S n p logoIngredients

  • Juice from 1 lemon
  • 1/3 cup extra virgin olive oil
  • Salt & Pepper to taste
  • 1 tsp. basil, chopped
  • 2 cups baby arugula
  • ¼ cup gala apple w/skin, chopped

Directions

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

Chef Tee’s Grilled Lamb Chops w/Ratatouille

Grilled lamb loin chops with Meyer Lemon PreserveServes 2 to 4
Prep time: 5 minutes; cooking time: 8-to-10 minutes

Ingredients

  • 4  lamb leg steaks (at least 1-inch thick)
  • 2 red bell peppers, cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 2 yellow squash, cut in half lengthwise
  • 2 large onions, cut in half
  • 1 lb. sweet potatoes, cut in half
  • ¼ cup olive oil
  • Salt & Pepper to taste
  • Meyer lemon preserve (optional garnish)

Directions

  1. Heat grill to medium.
  2. Season steaks w/Salt & Pepper; put on hot grill; cook covered to desired doneness; remove steaks; rest meat for 5-to-10 minutes.
  3. In large bowl, add potatoes, rest of vegetables, oil; toss until vegetables are coated w/oil.
  4. Put vegetables on grill; cook until tender; remove; roughly chop; serve w/steaks and Meyer lemon preserve

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.

Dr. Lathon’s Buffalo Cauliflower Wings

Buffalo Cauliflower WingsServes 2 to 4
Prep time: 10-to-15 minutes; cooking time: 40-to-50 minutes
Ingredients

  • 1 head of cauliflower (approx. 5 cups of florets)
  • 1 cup coconut milk
  • 1 cup all-purpose gluten-free flour
  • 2-3 Tbsps. garlic powder
  • 1 tsp. cumin
  • 2 tsp. smoked paprika
  • ½ tsp. sea salt
  • ¼ tsp. cracked pepper
  • 1 cup favorite Buffalo wing sauce

Directions

  1. Line baking sheet w/parchment paper or spray well w/oil.
  2. Preheat oven to 425° F.
  3. Wash, cut cauliflower head into bite sized pieces/florets.
  4. In medium bowl, add coconut milk, flour, spices (set aside Buffalo wing sauce for later); mix until batter is thick, can coat cauliflower w/o dripping.
  5. Dip cauliflower in batter. (Shake off excess batter before placing cauliflower on baking sheet.)
  6. Lay cauliflower single layer on the baking sheet. (Make sure to coat cookie sheet well w/ oil, so cauliflower doesn’t stick.)
  7. Bake for 20-25 minutes (or until golden brown), flipping florets over half way through to get all sides crispy.
  8. Once cauliflower has done its first bake in batter, remove from oven, put all baked florets into mixing bowl w/Buffalo wing sauce; toss to coat evenly.  Return cauliflower to baking sheet; bake in oven for another 20-25 minutes.
  9. Serve w/Dr. Lathon’s Vegan Ranch Dressing (or your favorite dipping sauce).

*Recipe provided by Rubylathon.com

Chef Tee’s Grilled Vegetable Medley

Grilled potatoes n green beansServes 4 to 6
Prep time: 5 minutes
Cooking time: 5-to-10 minutes

Ingredients

  • 2 bell peppers (suggest one red, one yellow), cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 1 bunch asparagus, ends removed
  • 1 lb. red bliss potatoes
  • ¼ to ½ 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, potatoes on grill; cook until tender; remove; roughly chop; serve.

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.

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 Peanut Soup

S n p logoServes 4 to 6
Prep time: 10-to-15 minutes  ; cooking time: 40-to-50 minutes
Ingredients

  • 1 stick (4 ounces) butter
  • 1 small onion, chopped
  • 2 ribs celery, chopped
  • ½ Tbsp. cayenne pepper
  • 3 Tbsps. flour
  • 2 quarts chicken broth (heat this before adding to recipe)
  • 2 cups peanut butter
  • 1 Tbsp. lemon juice
  • Salt to taste
  • A pinch of celery salt
  • Optional garnishes—whole or ground peanuts and chopped cilantro

Directions

  1. In large saucepan, melt butter over medium heat; add celery and onion; sauté for a few minutes until vegetables are tender but not mushy.
  2. Add cayenne pepper, simmer for a few minutes more; stir in flour until blended.
  3. Add hot chicken broth; bring mixture to a boil; reduce heat to medium low to simmer.
  4. Cook for about 30 minutes; stir mixture occasionally, so it doesn’t clump or stick to pan.
  5. Remove from heat; strain soup; throw away solids.
  6. Poor liquid back into saucepan; add peanut butter, lemon juice, salt, celery salt.
  7. Stir frequently over medium heat; cook until soup is heated through with a smooth consistency.
  8. Serve in your favorite bowls.
  9. Garnish with peanuts and chopped cilantro.