by Denise Simmons, Corporate Executive Chef | Dec 1, 2017
December 4, 2017
by Denise Simmons, Corporate Executive Chef | Nov 1, 2017
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...
by Denise Simmons, Corporate Executive Chef | Oct 1, 2017
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 3/4c pure maple syrup 1/8t crushed red pepper flakes ½c spiced pecan pieces 1. Heat oven to 400°F 2....
by Denise Simmons, Corporate Executive Chef | Sep 1, 2017
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...
by Denise Simmons, Corporate Executive Chef | Aug 1, 2017
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...
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