Recipes from 2017 Summer Chef’s Club

SUMMER 2017 CHEF’S CLUB – FARM FRESH AND FABULOUS!

COMPOSED CHOPPED FRUIT SALAD

STRAWBERRY BALSAMIC VINAIGRETTE

For salad:

3 heads Romaine lettuce                              1 quart strawberries

1 fresh pineapple                                        3 ripe kiwi

1 pt. fresh blueberries

Wash Romaine under cool water.  Drain in colander.  Pat dry with clean cloth towel or paper towels.

Put lettuce on a cutting board.  Use a chef’s knife to shred, then chop small.

Prep all fruit as directed below.  Put into plastic bags.  Put on tray.  Refrigerate.

Wash strawberries.  Drain.  Quarter and hull.

Wash pineapple.  Remove fruit from husk using coring tool.  Cut into

tidbits.

Wash kiwi.  Cut in half across the middle.  Use a soup spoon to remove fruit from skin.  Slice fruit 1/4” thick.

Wash and sort blueberries.

For dressing:

1 c. fresh strawberries                                3  T. Balsamic vinegar

2 T. extra virgin olive oil                              1 tsp. Honey

½ tsp. Dijon mustard                                  1 T. chopped fresh thyme

Salt and pepper tt

Place all ingredients in blender or food processor.  Blend until smooth.

Put in a small dish.  Cover, label and refrigerate.

Yield:  8 servings

 

CHICKEN/VEGGIE HODGE-PODGE

2 tablespoon olive oil                                  ½ head cauliflower

3 boneless skinless chicken breasts               1 lb. fresh green beans

3 links healthy spicy chicken sausage            1 zucchini

1 yellow summer squash                              1 medium yellow onion

1 large sweet potato                                   4 tsp. minced garlic

1 bunch broccoli                                         salt and pepper tt

Wash and drain all vegetables.

Spread olive oil of a cookies sheet (one that has sides so oil stays on).  Prep veggies as decribed below.  Place in a 9” x 13” x 2′ baking dish.

Remove ends from green beans.  Cut at a diagonal into 1” pieces.

Cut cauliflower and broccoli into florets.

Peel and cube sweet potato. (Slice peeled potato into ½ inch slices, then cube with large holes in clamshell chopper)

Slice zucchini and summer squash with fluted slicer.

Peel onion.  Slice with slicing blade of food processor.

Measure garlic.  Add to veggies.

Push some veggies aside to make room for chicken breasts.  Lay breast on  pan upside down to coat outside.  Then turn chicken over and lay in dish.

Slice sausage into 1” slices.  Add to veggies, spreading evenly around dish.

Sprinkle lightly with salt and pepper.

Cover and refrigerate until ready to bake (can be baked right away if the timing is right)

Bake at 350º F for 1 to 1 ½ hours, until veggies are tender and chicken reaches 165º F. internal temperature.

Yield:  8 servings

 

CHICKEN ENCHILADA STUFFED ZUCCHINI BOATS

4 medium zucchini                                      1 tsp. Olive oil

½ c. chopped green onions   (save tops)         3 cloves garlic, crushed

½ of a green bell pepper                             2 chicken breast halves

1 tsp. Ground cumin                                    ½ tsp. dried oregano

½ tsp. chili powder                                     3 tsp. Water

1 T. tomato paste                                       salt and pepper tt

1 c. enchilada sauce

For topping:

¾ c. reduced fat shredded sharp cheddar cheese

Put chicken breasts in a saucepan.  Cover with water.  Heat over  high heat until it boils.  Reduce heat to simmer.  Simmer 20 minutes.  Drain and cool.

Wash zucchini,  Cut in half lengthwise.  Use a melon baller or spoon to remove flesh, leaving about 1/4th inch of skin and flesh.

Chop the scooped out zucchini (not the “boats”)

In a large saute pan, heat oil  Saute onion and bell pepper 2 to 3 minutes, until onions are translucent.  Add chopped zucchini.  Sprinkle with salt and pepper.  Cook and stir 4 minutes.

Stir in cumin, oregano, chili powder, water and tomato paste.  Cook and stir 3 minutes.

Trim and shred cooked chicken breasts.  Add to veggie mixture.

Spread ½ cup enchilada sauce in the bottom of a large baking dish.  Set zucchini “boats” open side up on sauce.

Fill each boat with chicken mixture.  Drizzle remaining sauce on top.  Sprinkle with cheese.

Cover and refrigerate until ready to bake. (or bake right away if timing is OK)

Cover loosely with foil.  Bake at 400º F. for 35 minutes.

Garnish with sliced green onion tops.

Yield:  8 servings

 

HONEY MUSTARD CHICKEN WITH VEGETABLES

6 T. Dijon mustard                                      2T. honey

½  c. olive oil                                             8 skin on, bone in chicken thighs

2 tsp. Kosher salt                                        pepper

24 oz. Baby red potaotes                             16 oz. Carrots

4 small red onions                                       20 sprigs fresh thyme

In a small bowl, mix mustard, honey and ¼ cup of the olive oil.  Rub over chicken.  Spread thighs out on a cookie sheet (one with sides).

Sprinkle with half of the salt and some pepper.

Wash potatoes.  Cut in half.  Place in a large bowl.

Wash and peel carrots.  Remove top and bottom.

Cut at a diagonal into 1” pieces.  Place in bowl with potatoes.

Peel and quarter onions.  Add to bowl of potatoes.

Add remaining olive oil.  Toss to coat.  Sprinkle with remaining salt and some pepper.  Toss again.

Spread vegetables of cookie sheet, aroung chicken pieces.  Cover and refrigerate until ready to cook.

Pre-heat oven to 400º F.

Uncover and roast until caramelized and tender, stirring once or twice during cooking (BE CAREFUL – HOT!) – about 45 minutes total.

Chicken is done when it reaches an internal temperature of 165º F., or until the inside along the bone no longer shows pink liquid when cut.

Yield:  8 servings

 

PERFECT GREEN BEANS

1 lb. Fresh green beans                               2 T. butter

2 cloves garlic, minced                                pinch of salt

lemon pepper

Wash green beans.  Trim off ends.  Cut at a diagonal into 1” pieces.

Fill a medium saucepan half full of water.  Bring to a boil.

Drop beans in water.  Return to boil, then reduce to simmer.

Cook uncovered 10 minutes, or until beans are tender/crisp/

Drain.

Stir in butter, garlic and salt.   Put in hot serving dish.  Sprinkle with lemon pepper.

Serve ASAP.

 

CORN AND BACON SAUTE

3 tsp. Olive oil, divided                               Kosher salt and coarse pepper tt

8 slices bacon, diced                                   2 tsp. Fresh thyme

½ a medium sweet onion, small dice             8 ears fresh corn

Fill a stock pot or Dutch oven half full of water.  Bring to a boil.

Remove husk and silk from corn.  Wash corn to remove remaining silk.   Drop corn CAREFULLY into boiling water.  Cook 6 minutes.   Turn off heat.  Use tongs to remove corn from water.  Set on a large plate to cool while you get out remaining ingredients.

Carefully cut kernels of corn off cob.  Discard cob.

In a large saute pan, over medium heat, heat olive oil.  Add bacon.  Cook and stir until crisp.  (If it starts to splatter, turn heat down).  Remove bacon with a slotted spoon, and set on paper towel lined plate to cool.

Drain grease into a ceramic bowl.  Return 2 teaspoons of olive oil to pan.  Add onions.  Saute over medium heat until translucent.

Stir in corn.  Saute just until it stars to caramelize.

Stir in thyme and bacon.

Serve ASAP.

Yield:  8 servings

 

APPLE RASPBERRY CRISP

Topping:

1 c. white white wheat flour                ½ c. rolled oats

½ cup raw sugar                                         pinch of coarse salt

½ c. coconut oil, melted

½ c. unsweetened dried coconut flakes

In a large bowl, put flour, oats, sugar and salt.  Stir in coconut oil,  Mix with fingertips until clumps form.  Mix in coconut flakes.

Filling:

6 Granny Smith apples                                 12 oz. Raspberries

2 T. raw sugar                                             juice of ½ a lemon

1 T. white whole wheat flour

Pre-heat oven to 375º F.

Peel, core and slice apples.  Put into a large bowl.  Add lemon juice and toss to coat apples with juice.  (The acid in the juice will keep apples from getting brown.)

Add sugar and flour.  Stir with a rubber scraper.

Wash and sort raspberries.  Carefully fold into apples.

Spread evenly in a buttered 3 quart baking dish.

Distribute topping over apples. (Apples do not have to be completely covered.)

Bake 40 to 45 minutes, until apples are  tender and bubbly.

Serve warm.

Yield:  8 servings

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