by Corporate Executive Chef | Mar 1, 2017
Serves 8 1T olive oil 3/4c ea diced carrots & yukon potatoes 1½c ea diced eggplant & butternut squash ½c ea diced mushrooms & leek 1/4c dried cranberries, raisins or prunes 14oz can chickpeas, rinsed 14oz can diced tomatoes 1C veggie broth 2t ea cumin,...
by Corporate Executive Chef | Feb 8, 2017
Before Valentines, take time to read “True love starts in the kitchen”… with Chef Anne from Lewis Ginter Botanical Garden, highlighted in Richmond Times-Dispatch! Sink your teeth into these Valentines Day foods with a makeover.
by Corporate Executive Chef | Feb 1, 2017
12oz bacon, diced ½c onion, diced pinch salt 3T brown sugar 2T bourbon (Maker’s Mark best) 2½c chicken stock 1T butter 1. In medium stock pot, cook bacon until it begins to crisp, 5-7 mins 2. Add onion & salt, cook 5 mins 3. Add bourbon & brown...
by Corporate Executive Chef | Jan 1, 2017
Serves 8 8 salmon fillets 1c tamari 1c apple cider 4t sesame oil 4t bourbon, plus additional c for soaking planks 2t brown sugar splash+ tabasco 1t black pepper 1t minced garlic ½t turmeric 1. Purée all glaze ingredients 2. Pour over salmon, marinate for 4...
by Corporate Executive Chef | Dec 1, 2016
Yields (about) 48 cookies 1c butter, softened 1c granulated sugar 1c packed dark brown sugar 1t salt 1t baking powder ½t baking soda 2 eggs 2t vanilla 1½c all-purpose flour 3c rolled oats 11oz package caramel baking 1c pecans, coarsely chopped coarse sea salt ...
