Author Archive for: ‘Denise Simmons, Corporate Executive Chef’

Minty Chocolate Beet Pudding

Serves 6

1c coconut milk, full fat

4 sprigs fresh mint

½c beet juice**

2c chocolate chips, bittersweet

2t cornstarch

3t water

1/4c sugar

1/4t salt

1t vanilla extract

 

1. Heat coconut milk, on med, to simmering

2. Remove from heat, add mint, cover & seep 30 mins

3. Combine cornstarch & water in bowl, stir to mix

4. Strain coconut milk, discard mint leaves

5. Reheat coconut milk, med heat

6. Add cornstarch mixture, stir until thickened, 2+ mins

7. Stir in beet juice, vanilla, chocolate; mix until smooth

8. Pour into 4oz ramekins

9. Serve warm or cold

**Note: beet juice at Whole Foods, or other specialty

Pumpkin Hummus

2c rinsed garbanzo beans

½c pumpkin purée

1/3c olive oil

1T chopped Italian parsley

1½t apple cider vinegar

½t+ chopped garlic

1½t maple syrup

½t cinnamon

to taste s&p

toasted pumpkin seeds (pepitas)

chopped fresh chives

 

1. Blend all (except chives) in food processor until smooth

2. Add a little hot water to thin to desired consistency

Garnish with toasted pumpkin seeds, chives & maple syrup drizzle

Roasted Brussels Sprouts, Pancetta & Apples

Serves 6

1T olive oil

1lb brussels sprouts, quartered

1 firm, tart apple, diced

1 med yellow onion, diced

3oz thin pancetta, coarsely chopped

2T sherry vinegar

3 3/4c pure maple syrup

1/8t crushed red pepper flakes

½c spiced pecan pieces

 

1. Heat oven to 400°F

2. Combine brussels sprouts, apple, onion, oil, s&p; toss to coat

3. Roast 20 mins, until tender

4. Sautée pancetta in large skillet over med heat until crisp; transfer to paper towels to drain

5. Whisk together vinegar, syrup, red pepper flakes

6. Toss brussels mixture with ½ (or more) dressing & pancetta

7. Top with spiced pecan pieces

Asian Pear Slaw

Serves 10

1½c napa cabbage, thinly sliced

1 asian pear, julienned

1c carrots, julienned

½c red pepper, julienned

½c green onions, thinly sliced

 

Dressing

2t ea minced garlic & ginger

1T fresh cilantro

2T ea low sodium soy sauce & rice wine vinegar

pinch crushed red pepper

1T sesame oil

2T olive oil

to taste s&p

 

1. Prepare veggies, place in bowl

2. Mix dressing ingredients

3. Pour dressing over veggies, mix well

Note: use tamari vs. soy sauce for gluten free

Spiralized Beet Salad with Mint & Pistachios

Serves 4-6

1-2 red beets

1-2 golden beets

2T fresh mint, thinly sliced

1/4c pistachios, chopped

Dressing

1/4c fresh orange juice

1T white balsamic vinegar

1T local honey

2T olive oil

to taste s&p

 

1. Spiralize beets, cut beet noodles in half

2. Place beets in bowl with mint & pistachios

3. Combine dressing ingredients in  jar, shake to blend

4. Pour dressing over beets, toss

Note: can prep the day before, but wait to combine with dressing until close to serving

Peach BBQ Baked Beans

Serves 8

6 slices thick cut bacon, chopped

4 cans, 1 ea: cannellini, black, kidney, pinto

3 ripe peaches, chopped

1½c bbq sauce

½c maple syrup

½c bourbon or apple cider

1/4c balsamic vinegar

2T grainy dijon

1t ea chili powder, smoked paprika, ginger

to taste s&p

chopped fresh basil

 

1. In dutch oven, cook bacon until crisp, 5 mins

2. Add other ingredients, stir well

3. Bake on 350°F for 45 mins

4. Garnish with fresh basil

Avocado & Strawberry Salsa

Serves 8

1lg fresh avocado, diced

1c strawberries, diced

1lg navel oranges. diced

1/2c grape halves

1/4c red onion, finely diced

½t+ jalapeno pepper, seeded, finely diced

1½T fresh lime juice

1½T olive oil

3T fresh cilantro, chopped

taste s&p

 

1. Combine all ingredients, stir in avocado last, chill

Great accompaniment to fish, chicken & pork dishes!

Roasted Tomato & Pesto Soup

Serves 8

2lbs ripe plum tomatoes, cut ½

2 cloves garlic, whole

1 carrot, large pieces

1 med onion, thick slices

1-2T brown sugar

2T olive oil

to taste s&p

2c veggie stock

4T basil pesto

touch of half & half, optional

fresh basil, chopped

 

1. Preheat oven to 350°F

2. Toss tomatoes, garlic & onions with oil, sugar, s&p

3. Spread in 1 layer on baking sheet, roast 30 mins

4. Transfer to large pot, add veggie broth, bring to boil

5. Reduce heat, simmer 20 mins, reducing liquid by ⅓

6. Stir in pesto

7. Using immersion blender, purée until smooth

8. Can add “touch of” half & half for more creaminess

9. Garnish with freshly chopped basil

Quinoa Cakes

Serves 6

2T olive oil

1 onion, finely chopped

3 cloves garlic, finely chopped

2½c cooked, chilled quinoa

14oz can black beans, drained & rinsed

3lg eggs, beaten

½t fine sea salt

1/3c fresh chives, chopped

1/4c grated parmesan

1/4c goat cheese

2c gluten free bread crumbs

1T olive oil or clarified butter

 

1. Combine quinoa, eggs, black beans & salt in bowl

2. Lightly sautée onion & garlic in oil, DO NOT brown

3. Add onions to quinoa, stir in other ingredients (except oil/butter)

4. Form into 12, 2″ patties. Best chilled before cooking

5. Heat oil/butter in skillet, med high, sautée 3 mins per side

Serve with red onion marmalade, tomato chutney, and/or horseradish cream

Veggie Moroccan Stew

Serves 8

1T olive oil

3/4c ea diced carrots & yukon potatoes

1½c ea diced eggplant & butternut squash

½c ea diced mushrooms & leek

1/4dried cranberries, raisins or prunes

14oz can chickpeas, rinsed

14oz can diced tomatoes

1C veggie broth

2t ea cumin, coriander, paprika

1 cinnamon stick

pinch crushed red pepper, s&p

Garnishes

1/4C fresh parsley

1/4C sliced almonds

 

1. Sautée veggies in oil, over med heat, 8-10 mins

2. Add other ingredients (except garnishes), bring to boil

3. Reduce to simmer, cook 20-30 mins

4. Remove cinnamon stick

5. Serve over basmati rice or couscous

6. Top with fresh parsley & almonds

Note: cut veggies small dice, ½”

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