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Garlic Shrimp and Fresh Fettuccine Pasta

Garlic Shrimp and Fresh Fettuccine Pasta

Instructions
1. Cook pasta according to package directions; drain well and set aside. Reserve 1 cup of pasta water.
2. Melt butter in a large pan over medium heat.  Add shrimp and sauté until almost bright pink. Add garlic to pan and cook until fragrant, about 3 minutes, or until shrimp are cooked through.
3. Add pasta to pan and toss well. Season with Italian seasoning, salt and pepper. Gradually add reserved pasta water if needed. Transfer pasta to a serving dish and top with Parmesan.
4. Garnish with parsley and diced tomatoes, serve immediately.
Ingredients
  • 1 lb. store bought fresh fettuccine
  • ½ stick unsalted butter
  • 1 lb. medium shrimp, washed, tails removed and deveined
  • 1 tablespoon fresh garlic, minced
  • 2 teaspoons Italian seasoning
  • Kosher Salt to taste
  • Fresh ground pepper to taste
  • ¼ cup freshly grated Parmesan cheese
  • 1 tablespoons fresh Italian parsley leaves, chopped
  • 1 medium heirloom tomato or your choice, diced
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Mushroom Soup with Asagio Cheese Melt

Mushroom Soup with Asagio Cheese Melt

Instructions
Mushroom Soup 
WHAT YOU NEED
2 tablespoons unsalted butter
2 small onions, diced
1 tablespoon garlic, minced
2 pounds select mushrooms, chopped
1 cup of Riesling white wine
2-4 cups vegetable stock
3 sprigs fresh thyme
1 bay leaf
4 cups Almond milk
Kosher salt
Fresh ground black pepper
WHAT TO DO
1. In a soup pot, melt butter over medium-high heat. Add onion and sauté 5-8 minutes or until soft and tender.
2. Add garlic and mushrooms to pot. Sauté for 8-10 minutes or until browned and juices have almost evaporated.
3. Add wine and deglaze pot scraping any browned bits off the bottom.
4. Add vegetable stock, thyme and bay leaf, let simmer for 20 min. Pour in 3 cups of almond milk, stir and simmer for 5 minutes.
5. Add remaining almond milk if soup is too thick for your liking. Season soup with salt and pepper to taste. Simmer soup over medium-low heat until ready to serve.
Asagio Grilled Cheese Melt
WHAT YOU NEED
2 ½ inch slices whole wheat bread
2 tablespoons unsalted butter
4 slices Asagio cheese, thinly sliced
Freshly ground black pepper
WHAT TO DO
1. Heat a small cast iron skillet over medium heat. Add 1 teaspoon of butter to skillet. When butter melts, place 1 slice of bread in skillet. Top with cheese and season with pepper.
2. Spread butter with second slice of bread. Place bread buttered side up on top of cheese. When underside is golden brown, about 4 minutes’ flip sandwich over and gently press down on sandwich to brown and melt cheese.
3. Cook until second side is golden brown and cheese is melted. Serve with mushroom soup.
Ingredients
  • 2 tablespoons unsalted butter
  • 2 small onions, diced
  • 1 tablespoon garlic, minced
  • 2 pounds select mushrooms, chopped
  • 1 cup of Riesling white wine
  • 2-4 cups vegetable stock
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 4 cups Almond milk
  • Kosher salt
  • Fresh ground black pepper
  • 2 ½ inch slices whole wheat bread
  • 2 tablespoons unsalted butter
  • 4 slices Asagio cheese, thinly sliced
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Cauliflower-Bacon Chowder

Cauliflower-Bacon Chowder

Instructions
1. Heat a large skillet over medium high heat. Add bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate; set a side.
2. Melt butter in a medium Dutch oven over medium heat. Add garlic, onions, celery and corn. Cook until vegetables are tender, stirring occasionally, about 3 to 4 minutes. Add cauliflower and bay leaf, cook about 3 to 4 minutes more.
3. Whisk in flour, and cook for about 2 minutes. Then gradually whisk in chicken broth and cream. Cook and stir constantly until soup has slightly thickened, about 8 to 10 minutes.
4. Reduce heat  to low and simmer about 12-15 minutes. Season with salt and pepper, to taste. If chowder is too thick, add more chicken stock until desired consistency is reached.
5. Garnished with bacon and parsley, serve immediately.
Ingredients
  • 6 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 stalks celery, diced
  • ½ cup fresh corn
  • 1 head cauliflower, roughly chopped
  • 1 bay leaf
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken stock
  • 1 cup heavy cream
  • Kosher salt
  • freshly ground black pepper
  • 2 tablespoons chopped fresh parsley leaves
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Summer Gazpacho Soup

Summer Gazpacho Soup

Instructions
1. Blacken poblano over a gas burner or BBQ grill. Put in a bag for 5 minutes, then peel off and discard skin. Discard seeds and stem. Reserve.
2. Bring a large pot of water to a boil. Core tomatoes, then cut a small “X” at the bottom. Drop tomatoes into boiling water for 15 seconds. Remove, let cool for a minute in ice water, then peel off and discard the skins
3. Place 3 tomatoes, almonds and garlic into a food processor. Run processor for 30 seconds, then drizzle in oil, a thin steady stream until it emulsifies with the contents (about 1 minute). Transfer the batch to a large bowl.
4. Roughly chop poblano, onion, fennel, cucumber and basil. Puree along with remaining tomatoes in two or three batches. Add these batches to the original almond tomato batch.
5. Season soup with balsamic, lemon juice, chili powder, salt and pepper. Adjust seasonings as desired. Cover and chill soup in the refrigerator for about 3 hours or overnight. Serve in chilled bowls.
Ingredients
  • 1 poblano chili
  • 8 large heirloom tomatoes, poached and skin removed
  • ¼ cup skinless Marcona almonds or regular almonds
  • 1 tablespoon garlic, minced
  • 4 tablespoons olive oil
  • ½ medium red onion, sliced
  • ½ fennel bulb, trimmed
  • 1 cucumber, skinned, seeds removed
  • 8 large basil leaves, stems discarded
  • 1½ tablespoons balsamic vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ – ½ teaspoon chili flakes
  • Kosher salt to taste
  • Freshly ground to taste
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Tilapia Tortilla Soup with Cumin Spiced Yogurt

Tilapia Tortilla Soup with Cumin Spiced Yogurt

Instructions

1.    Mix cumin, chili pepper, garlic powder, and salt, set aside.

2.    Drizzle 2 tablespoons olive oil on tilapia filets. Sprinkle a small amount of spice mix on both sides.

3.    Place tilapia filets on a hot grill pan. Grill for 10 to 12 minutes turning fish back and fourth until fish is done. Set aside.

4.    Heat 2 tablespoons olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir until vegetables become soft. Add tomatoes, Pablono peppers and remaining spice mix. Stir vegetables until fragrant.

5.    Add 7 ½ cups of chicken stock, tomato paste, and black beans to pot. Bring to a boil, then reduce heat to a simmer. Simmer for 20 to 30 minutes uncovered.

6.    Mix cornmeal with remaining chicken stock. Add to soup, then simmer for an additional 30 minutes. Adjust seasonings, if soup needs more spice. Turn off heat and allow soup to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips and pieces of grilled tilapia fish.

7.    Ladle soup into bowls, then top with sour cream, red onion, avocado, pico de gallo, and Mexican cheese.

 

THE GARNISH

¼ cup whipped Greek yogurt, seasoned with cumin

1 avocado, diced

½  small red onion, diced

4 teaspoons Pico De Gallo, ready made

1 cup Mexican cheeses

2 bunches cilantro

Ingredients
  • 2 teaspoons cumin
  • 1 ½ teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 4 tablespoons olive oil
  • 4 filets of Tilapia
  • 1 cup onions, diced
  • ¼ cup red bell peppers
  • ¼ cup green bell peppers, diced
  • 1 tablespoon garlic, minced
  • 1 large tomato, diced
  • 1 pablono pepper, charred and chopped
  • 8 cups low sodium chicken stock
  • 3 tablespoons tomato paste
  • 1 can black beans, drained
  • 3 tablespoons cornmeal
  • 5 whole corn tortillas, cut into strips
  • ¼ cup whipped Greek yogurt, seasoned with cumin
  • 1 avocado, diced
  • ½ small red onion, diced
  • 4 teaspoons Pico De Gallo, ready made
  • 1 cup Mexican cheeses
  • 2 bunches cilantro
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Chicken and Buttermilk-Cornmeal Dumplings

Chicken and Buttermilk-Cornmeal Dumplings

Instructions
For The Chicken Soup:
1. In a cast iron Dutch pot on medium-high heat, melt the butter.
2. Add onions, carrots and celery to pot and cook for 2 to 3 minutes. Add bay leaf, thyme, turmeric, pinch of salt, and black pepper and cook for 1 to 2 minutes. Add flour and stir for an additional 2 minutes.
3. Stir in the chicken broth and simmer for 15 minutes. Adjust taste by adjusting your spices.

For Buttermilk-Cornmeal Dumplings:
1. In a large glass bowl, combine flour, baking powder, cornmeal, sugar, salt, pepper and thyme.
2. Stream in the buttermilk and mix until combined. Let dough rest for about 15 minutes. Transfer to a floured work surface and roll dough ¼ inch thick with wooden rolling pin. Cut small squares of dough with a knife or pizza wheel.
3. Drop dumplings into simmering soup one at a time. Cover and cook for 15 to 20 minutes or until dumplings are firm and tender. Stir occasionally to permit dumplings from sticking. Garnish with fresh parsley and serve.

Chef Tips:
1. Don’t over mix dough because it will become tough.
2. For quick dumplings, use store bought biscuits and season them with a touch of salt and pepper. Pinch off pieces of the biscuit dough and drop into soup.

Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, peeled and diced
2 carrots, peeled and diced
2 stalks celery, diced
1 bay leaf
2 sprigs thyme
1 pinch turmeric
Kosher salt
Freshly ground black pepper
¼ cup all purpose flour
4 cups low-sodium chicken stock
1 whole organic chicken, skin removed and fork pulled
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ cup fine cornmeal
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon fresh thyme leaves, minced
1¾ cups buttermilk
3 sprigs fresh parsley