Salads & Appetizers
Light & Lemony Caesar Salad
Ingredients & Measurements:
1 tsp lemon peel
½ tsp of fresh oregano chopped
2 fresh squeezed lemon (juice only)
1 TBSP Extra Virgin Olive Oil
½ tsp chicken low sodium chicken broth granules
1 tsp Dijon Mustard
2 heads of Hearts of Romaine already cleaned and bagged
1TBSP Real Parmesan cheese grated
Pinch of fresh cracked black pepper
Grilled Tofu (produce section of Publix)
Process:
In small bowl combine lemon juice, lemon peel, broth, oil,
oregano, Tofu (or some other protein item) and mustard and whisk together
until combined, set aside. Place your clean and crisp romaine into large
bowl and pour dressing over lettuce and using your HAND mix together so
that all of the lettuce leaves are coated!!! Season with Pepper and sea
salt, plate and top with fresh parmesan cheese.
Creamy Homemade Coleslaw
Ingredients / Measurements:
1 head green cabbage, finely shredded
2 large carrots, finely shredded
1/4 cup lite mayo
2 TBSP lite sour cream
2 TBSP grated spanish onion (sweet)
2 TBSP sugar
2 TBSP white vinegar
1 TBSP dry mustard
2 tsp celery salt
Salt & ground pepper to taste
Process:
Combine cabbage, carrots in a large bowl. Whisk the mayo, sour cream, onion, sugar, vinegar, mustard, celery salt, salt & pepper in medium bowl and then add to the cabbage mixture. Mix well to combine and taste for seasoning.
Spring Green Salad
Ingredients / Measurements:
8 cups of Fresh Spring Mix
2 TBSP finely chopped chives
pinch of Kosher salt
3 TBSP of Extra Virgin Olive Oil
1 fresh lemon jiuced (no seeds)
Process:
Wash your greens and dry, then place in a large bowl. Add chives, kosher salt & fresh ground pepper and drizzle olive oil. Toss well to coat and then add your fresh lemon juice and toss again. Taste and adjust seasoning. Plate and top with fresh Fennel.
Warm Peach and Proscuitto Salad
Ingredients / Measurements:
5 very thin slices of Proscuitto Ham
1 pound of peaches (3) room temp, peeled and wedged
pinch of salt & pepper
1 fresh lemon juiced (no seeds)
2 TBSP water
2 TBSP unsalted butter
1 bay leaf
1 TBSP finely choppped tyme
3 TBSP Balsamic vinegar
4 cups baby spinach
Process:
place peaches in bowl and season to taste with S&P. Pour the lemon juice and the water over the peaches and cover. Heat the butter over medium heat until the foam subsides and the butter turns a light brown. Add the proscuitto ham, bay leaf, tyme, vinegar, S&P to taste. Cook for 1 minute and then add peaches and baby spinach and toss to coat and serve.
Apple Salad with Blue Cheese Croutons and Cider Dressing
Ingredients/Measurements:
2 slices French bread, cubed (about 1 1/2 cups of 1/2-inch cubes)
2 tablespoons olive oil
4 ounces blue cheese (recommended: Maytag)
3 tablespoons unsalted butter
1/2 cup walnut pieces
1 tablespoon light brown sugar
1/4 teaspoon Creole Seasoning recipe follows
2 medium sweet apples, such as McIntosh or Fuji, cored and thinly sliced, with the peel on
5 tablespoons soft apple cider
1 tablespoon plus 1 1/2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 cup canola oil
1 tablespoon minced shallots
1/4 teaspoon salt
Pinch ground black pepper
6 cups Baby Greens
1/4 pound Prosciutto or Serrano ham, thinly sliced then shredded
Process 1: Preheat the oven to 350 degrees F. In a bowl, toss the bread with the olive oil. Add 3 tablespoons of the cheese and a pinch of salt and pepper and toss to coat the bread evenly. Place on a baking sheet and bake until browned, stirring occasionally, 10 to 15 minutes. Remove from the oven. In a skillet, melt 1 tablespoon of the butter over medium-high heat. Add the walnuts and cook, stirring, until fragrant and lightly toasted, 2 to 3 minutes. Add the sugar and Creole Seasoning and cook, stirring, until the sugar is caramelized and the nuts are evenly coated, about 2 minutes. Remove from the pan and spread on a waxed paper lined plate. Separate with a fork and let cool. Add the remaining 2 tablespoons of butter to the pan and add the sliced apples. Cook, stirring, until lightly caramelized on both sides, about 5 minutes. Remove from the pan. In a small bowl, whisk together the apple cider, vinegar, and mustard. Slowly drizzle in the oil, whisking constantly until it emulsifies. Add the shallots, salt, and pepper, and adjust the seasoning, to taste. In a large bowl, combine the lettuces, prosciutto, and croutons and toss with enough dressing to lightly coat. Adjust the seasoning, to taste. Place the apples in a small bowl and add enough dressing to coat. Divide the lettuces among 6 salad plates and arrange the apple slices on top. Sprinkle the walnuts and remaining cheese over the apples. Sprinkle with freshly ground black pepper and serve.
Grilled Portabella with Humus and Feta
Ingredients/Measurements:
6 large portabella mushrooms (stems removed)
1 tsp salt & pepper combo
1 tsp Lea & perrins
3 Tbsp olive oil
1 Tbsp Fresh Garlic
6 oz Humus
6 oz Feta Cheese
Mushroom Process:
Take the stem out of the middle of the mushroom. Brush olive oil on the cap side of the mushroom and place cap side on the grill. In the stem area add some olive oil, garlic and salt & pepper. Let grill for 1 minute and flip to the stem side, and grill one minute. Flip back to the cap side down and add your humus and feta into where the stem was. Cook for 1 minute and take off of the grille.
Grilled Artichoke Hearts
Ingredients/Measurements:
1- 8 oz can whole artichoke hearts (drained)
¼ Ripe Lemon
1 Tbsp Butter
1 tsp fresh chopped garlic
2 Tbsp Italian Bread Crumbs
1 Tbsp Fresh Grated Parmesan Cheese
pinch salt & Pepper Combo
¼ Cup White Wine
Process:
Take drained artichoke hearts and place in bowl and add olive oil, garlic and salt & pepper. Take Artichoke hearts and place right on the grill (we need grill marks). In a separate skillet add some olive oil and garlic and bring up to temp add in the salt & pepper, lemon juice and then the wine. Let cook for about 2 minutes and then add in the artichoke hearts and finish off with butter. Remove from heat and place the hearts on the plate and then place sauce on top of hearts. Finish off with just a sprinkle of cheese and fresh chopped parsley. FANTASTIC!!!!
Bruschetta
Ingredients/Measurements:
1 12” Loaf of French Bread cut into 1” rounds (garlic and butter added and baked in oven)
1 tbsp fresh garlic
½ stick sweet butter
½ Cup Petite Diced Tomatoes (drained)
1 Tbsp fresh chopped basil
Pinch of Salt & pepper combo
Prepartion Directions:
In a large skillet over medium heat place olive oil and bring up to temp. Add your garlic, salt & pepper, basil and tomatoes and bring up to temp.
Serve over your French Garlic Bread Toast Points. Top with some freshly grated Parmesan cheese.
Italian Sausage & Peppers
Ingredients/Measurements:
1 Lb Italian Sausage Mild Flavor
2 Tbsp Olive Oil
1 large Yellow Onion Peeled and sliced ¼ inch
1 large Green Bell Pepper cored seeded and sliced ¼ inch thick
¼ teaspoon dried oregano
1 tsp salt & pepper combo
Process:
In a large skillet over medium heat place sausages and cook, stirring until well browned, about 6 minutes. Remove with a slotted spoons and add the olive oil to the skillet and when hot add the onions, peppers, oregano, salt & pepper and garlic, reduce the heat to medium and cook until the vegetables are slightly carmelized about 10 minutes. Return Sausages to the pan and cook unitl warmed through and well blended w to 2 minutes. Serve over garlic toast points or serve on a platter and pass served with garlic toast points separately.
Hummus
Ingredients/Measurements:
2 cans whole chick peas (mashed)
1-cup sesame tahini (ground sesame)
¼ Cup Lemon Juice
1 tsp Salt
2-3 cloves garlic (mashed)
Prepartion Directions:
Step #1: rinse chickpeas in cold water before mashing. Add chickpeas into your food processor and begin the mashing process. Add the Tahini and the rest of the ingredients while in the food processor. If consistency is too thick you may add some water to make more viscous. Serve on platter with some olive oil over the top and fresh lemon juice. Garnish with fresh parsley, olives, and flat bread.
Tomato & Mozzarella Salad
Ingredients/Measurements:
6 Roma Tomatoes (Sliced) place in bowl
6 OZ Fresh Mozzarella (Sliced) place in bowl
1 Bunch fresh Basil (chopped)
3 Cups Olive Oil
1-Cup Balsamic Vinegar
1 tsp salt & pepper
1TBSP of chopped garlic
1/2 tsp crushed red pepper flakes
2TBSP of Grated Smoked Asiago
Cheese
Vinaigrette
Prepartion Directions:
Combine red pepper, garlic, salt & pepper, chopped basil in bowl. Add 1 cup of olive oil and then one cup of balsamic vinegar, whisk together and while whisking add the remaining olive oil until well blended. Toss with your Tomatoes & Mozzarella Chesses and sprinkle with Smoked Asiago
Cheese.
Spinach Salad with Dressing
Ingredients/Measurements:
SPINACH SALAD:
1 Bag of Fresh Baby Spinach
Wash in cold water and let stand / pat dry
SPINACH DRESSING:
1-Cup Sliced Procuitto Ham
1-Cup Olive Oil (extra virgin)
2-Cups White Wine
1-Cup Sugar
½ Cup lemon Juice (fresh squeezed lemons)
2 TBSP fresh Chopped Garlic
1tsp Salt & Pepper Combo
1tsp Pinch
Prepartion Directions:
In skillet sauté garlic & render ham in olive oil until ham is crisp add you salt & pepper, pinch, sugar and fresh lemon juice bring to a boil and then add your white wine and let cook off for about 10 minutes. Take off of stove and cool to room temperature. Toss with spinach and serve.
Grilled Hearts of Romaine Salad
Ingredients/Measurements:
SALAD:
1 Head of Hearts of Romaine
Take off end and slice down the middle
VINAIGRETTE:
1-Cup Olive Oil (extra Virgin)
1-Cup Balsamic Vinegar
3TBSP Red Wine Vinegar
1TSP Fresh Chopped Garlic
1 Yellow Tomato
6 Each Red Cherry Tomato
1TBSP Fresh Grated Asiago Cheese
½ tsp SALT & PEPPER Combo
Prepartion Directions:
Place all ingredients into food processor and then begin to add your olive oil, balsamic vinegar and red wine while you process. When product is well-blended stop and leave at room temperature until needed.
ROMAINE GRILLING PROCESS
Brush your hearts of romaine with a little olive oil before grilling. Place heart side down on grill for about one minute and turn to other side. We are just adding a little heat and some grill to the product not BBQ the product. Take off of grill and place heart side up on plate and gently brush with olive oil and then spoon a small amount of your vinaigrette across the grilled hearts of romaine top with fresh grated Asiago Cheese and serve.
Salad with Dressing from Episode 4
Ingredients/Measurements:
SALAD:
½ head of Radicchio Lettuce
2 Tomatoes (Roma or Vine Ripened)
One head of Hearts of Romaine lettuce
½ head of Boston Bibb Lettuce
½ can Hearts of Palm
½ jar of Quartered Artichoke Hearts (marinated)
DRESSING:
¼ Cup Olive Oil (Extra Virgin)
¼ Cup Balsamic Vinegar
2 TBL of Red Wine Vinegar
1 tsp salt and pepper combo
1 tsp Crushed red pepper flake
1tsp Chopped Garlic in oil
1 tsp fresh basil chopped
Prepartion Directions:
SALAD:
Half your heads of lettuce and core the product; tear into quarters and place lettuce, hearts of palm, artichoke hearts & tomato wedges into bowl
DRESSING:
In separate bowl add all of the additional ingredients and whisk together until products become one then drizzle over the lettuce and toss, plate and finish off with freshly grated cheese and serve on chilled plates
Watermelon Salad
Ingredients/Measurements:
1 each Mellon
3 TBSP Feta small slices
¼ Cup Red Seedless Grapes
Fresh Mint as Garnish
Prepartion Directions:
Toss together and serve.
Romaine & Fruit Salad
Ingredients/Measurements:
1 small Pineapple
¼ cup powdered sugar
2 TBSP Balsamic Vinegar
½ tsp dry mustard
¼ tsp salt
1/8 tsp cayenne pepper
3 TBSP olive oil
1 head of Baby Romaine
2 each peaches
½ cup quartered strawberries
Pecans optional
Prepartion Directions:
Process #1: peel pineapple, slice pears & quarter strawberries set aside
Process #2: for vinaigrette, in small bowl combine powdered sugar, vinegar, mustard, salt, cayenne pepper and whisk slowly while adding olive oil until emulsified
Process #3: combine all ingredients in large bowl and toss lightly to coat greens and fruit. Serve and sprinkle with pecans.
Greek Salad without lettuce
Ingredients/Measurements:
2 Each Cucumbers (cubed)
3 Each Tomato (cored and quartered)
1 Cup Feta Cheese (crumbled)
2 Each Green Onions (sliced)
½ Cup Fennel (Sliced)
½ Cup Olive Oil (EV)
¼ cup Balsamic Vinegar
½ tsp salt & pepper
1 tsp Fresh Oregano (chopped)
Prepartion Directions:
Step#1: Core your Tomatoes and then quarter them and then halve then, place in a bowl and then add all of the reaming ingredients, mix and serve.
Baby Organic Field Greens (no spinach)
Ingredients/Measurements:
1-bag field greens
2 each organic yellow tomatoes
2 Tbsp Maytag Bleu Cheese
3 Tbsp Caramelized Pecans
¼ cup Olive Oil
1/3 cup Balsamic Vinegar
1 tsp garlic
1 tsp salt & pepper combo
Prepartion Directions:
Vinaigrette Process: in a small bowl add your garlic, salt & pepper and olive oil, then begin to add in your balsamic vinegar and whisk in and bring together as one finished emulsified emulsion. Place your field greens on your plates and place bleu cheese and pecans on top of salad. Take your tomatoes wedges and add them to the vinaigrette and let stand for 1 minute while tomatoes soak up some of the vinaigrette. Take tomatoes out and place around your plate and pour vinaigrette over the two salads and serve.
Cold Broccoli & Cauliflower Salad
Ingredients/Measurements:
½ bag Broccoli Florets
½ bag Cauliflower Florets
3 Tbsp Real Bacon Bits
1/3 cup diced red onion
2 Tbsp Sugar
1/3 cup lite mayo
Prepartion Directions:
First place your bacon bits into a microwavable safe dish and heat for about 30 seconds so that the natural oils and flavors begin to surface. Then place all of the ingredients in a large mixing bowl and fold in your mayo so that all of the ingredients become coated with the mixture. Let stand at room temperature for about ten minutes and them serve on a lettuce leaf.
You could also let this fester all night in the refrigerator and then serve the next day. This product will hold up for about 5 – 7 days refrigerated.
Italian Salad
Ingredients/Measurements:
1 bag Italian Salad Mix
4 oz Pimentos (jar)
1/3 cup shredded mozzarella
1/3 cup shredded provolone
2 tsp salt & pepper combo
2 tsp fresh chopped parsley
½ cup olive oil
1/3 cup red wine vinegar
4 oz marinated artichoke hearts (drained)
1/3 cup sliced red onions
3 Tbsp Parmesan cheese
Prepartion Directions:
Vinaigrette Process: In large bowl combine oil & vinegar, salt & pepper, parsley, garlic, Parmesan cheese and pimentos and whisk together until all liquids are emulsified into one. In a separate bowl place the salad mixture along with the provolone cheese, mozzarella cheese and artichoke hearts and then pour the vinaigrette over the salad mixture and toss so that all of the ingredients are mixed and the lettuce is coated with the vinaigrette. Serve and top with additional Parmesan cheese. Make sure to go to the bottom of the bowl and find those pesky artichoke hearts that are hiding.
Panzanella Tomato and Bread Salad
Ingredients/Measurements:
PANZANELLA TOMATO & BREAD SALAD:
¼ Cup fresh basil chopped
4 Roma Tomatoes cut into quarters
1 tsp shallots diced
2TBSP Balsamic Vinegar
6TBSP Extra Virgin Olive Oil
1tsp salt & pepper combo
½ Cup Gorgonzola Cheese crumbled
¼ Cup Roasted Red Peppers (fresh or store bought)
2 Cups of French Bread Cubed
Prepartion Directions:
BREAD:
Place Bread on sheet pan and drizzle olive oil onto bread, also drizzle balsamic vinegar on bread, sprinkle a little Parmesan cheese on bread and place in oven until crisp. Take out of oven.
BALSAMIC ROASTED RED PEPPER VINAIGRETTE:
Combine olive oil, balsamic vinegar, shallots, basil, salt & pepper combo, roasted red peppers in bowl and whisk together. Place tomato pieces in bowl along with bread and add your vinaigrette and toss adding your crumbled Gorgonzola cheese. Plate and top with fresh basil leaf as garnish.
