by Corporate Executive Chef | Jan 1, 2015
Serves 2-4 1 lg clove garlic, crushed ¼ c diced pimentos 2 c Sharp white cheddar, coarsely grated 1 c Sharp yellow cheddar, coarsely grated ⅓ c Greek yogurt sea salt, black pepper, and cayenne pepper 2 “Flatout” 6 x 11 flatbreads 4 slices Applewood smoked...
by Corporate Executive Chef | Oct 1, 2013
Serves 8 1 c – port-soaked dried cranberries 1/4 c – apple cider vinegar 1 T – dijon mustard 1 t – sea salt 1/2 t – freshly ground black pepper 1 c – extra virgin olive oil 1 qt – mixed salad greens 1/2 c – gorgonzola...
by Corporate Executive Chef | Sep 3, 2013
Serves 8 4 ea ripe plums, peaches &/or nectarines 8 slices watermelon, 1″ thick Olive oil Sea salt (optional) Local honey, goat cheese or fresh peach ice cream 1. Brush fruit with olive oil 2. Place on preheated grill, medium high heat 3. Cook 3 minutes each...
by Sherri Meyer, Corporate Dietitian | Aug 1, 2013
Serves 4 2 ears – supersweet corn, shucked 1- lg lime 1½ T – unsalted butter s&p to taste 6 T – heavy cream 1 – pinch cayenne ¾ T – finely chopped chives Cut kernels off cobs into large bowl Re-scrape cobs to get all milk Grate...
by Sherri Meyer, Corporate Dietitian | Jul 9, 2013
Serves 6 1/2c – olive oil 1/4c – fresh lemon juice 2T – fresh chopped basil leaves 2t – fresh garlic 1t – black pepper 8 – 4oz boneless chicken breasts 1pt – baby heirloom tomatoes, halved 1T – fresh chopped basil leaves...
by Sherri Meyer, Corporate Dietitian | Jun 3, 2013
Serves 6 3⁄4c – sugar 1⁄4c – cornstarch 21⁄2c – milk 3lg – egg yolks,lightly beaten 2T – finely grated lemon zest 1 – pinch salt 1⁄2c – fresh lemon juice 2T – butter, softened 1lb – fresh berries Whisk sugar &...
