by Denise Simmons, 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 &...
by Sherri Meyer, Corporate Dietitian | May 1, 2013
Serves 8 1lb – salmon fillet,cooked and flaked 2 – 6”pita rounds,torn in small pieces 1⁄4c – lite mayonnaise 1lg – egg,lightly beaten 1t – old bay seasoning 2T – chopped chives, divided 11⁄2t – grated lemon zest, divided...
by Sherri Meyer, Corporate Dietitian | Apr 1, 2013
Serves 10 4t – oliveoil 1c – shallots,minced 2t – garlic,fresh minced 8c – petite peas, fresh/shelledor frozen thawed 51⁄2c – chicken or vegetable broth 1⁄3c – fresh mint chiffonade 1t -salt 1⁄2t – pepper Heat oil in large pot...
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