Jalapeño Popper Potato Salad

INGREDIENTS 1 kg. potatoes, boiled and halved 10 slices bacon, cooked and crumbled 270 grams shredded Cheddar cheese 2 jalapeños, thinly sliced FOR THE DRESSING 85 grams mayo 32 ml red wine vinegar 1 tbsp. Chopped chives 1 tsp. garlic powder Kosher salt Freshly ground black pepper Method In a large bowl, combine potatoes, bacon,

Hot Cherry Pepper Martini

INGREDIENTS 90 ml vodka or gin of your choice Mezzetta Whole Hot Cherry Peppers, reserve brine Ice PREPARATION Fill a chilled martini shaker with ice. Add vodka or gin with a splash of pepper brine and shake well for about 30 seconds. Strain into a chilled glass and garnish with a hot cherry pepper or two.Chef’s note:

Havarti And Sun-Dried Tomato Cheesecake

Ingredients 150 grams crushed buttery crackers (about 28 crackers) 3 tablespoons butter or margarine, melted 3 packages (8 oz each) cream cheese, softened 32 grams whipping cream 3 eggs 1 tablespoon liquid from sun-dried tomatoes 160 grams shredded Havarti cheese (6 oz) 64 grams sliced drained sun-dried tomatoes packed in oil and herbs 8 medium

Grilled Chicken Parmesan

INGREDIENTS 128g Roasted Tomatoes, drained(4 Tbsp marinade reserved) 60ml water 4 chicken breasts, boneless and skinless, pounded thin 4 tbsp Parmesan cheese, grated 230g fresh smoked mozzarella, thinly sliced Salt & freshly ground pepper Preparation Position rack in the upper 1/3 of oven and pre-heat to 205°C. In a blender or food processor, puree tomatoes

Greek Grilled Eggplant

INGREDIENTS 1 medium eggplant, cut lengthwise 1 tsp. salt 2 tbsp. extra-virgin olive oil Freshly ground black pepper balsamic glaze crumbled feta crushed red pepper flakes oregano leaves DIRECTIONS Preheat grill to 200ºC. Place eggplant, cut-side up, on a baking sheet and sprinkle each side with salt. Let sit, 30 minutes. Pat eggplant halves dry

Gigandes Beans And Tomato Soup

INGREDIENTS 128g roasted Red Tomatoes, drained(2 Tbsp marinade reserved) 2 strips bacon (or turkey bacon) 2 carrots, chopped 2 celery stalks, chopped 1 Tbsp fresh sage, chopped 1/2 bunch fresh kale, rinsed and thinly sliced, ribs removed 1.10 liters chicken stock 128 grams Gigandes Beans in Vinaigrette, drained Salt and freshly ground pepper Preparation Heat

Fresh Carrot, Feta, And Black Olive Salad

Ingredients 5 large carrots, coarsely grated 64g cilantro leaves, chopped 128 gram crumbled feta 96g pitted black olives (such as kalamata) 32g fresh lemon juice 43g extra-virgin olive oil 2 teaspoons toasted cumin seeds Preparation In a medium bowl, toss together the grated carrots, cilantro, feta, and olives. Pour the lemon juice into a small

Dijon Herb Crusted Salmon

INGREDIENTS 128 grams Roasted Tomatoes, drained ( 4 tbsp marinade reserved) 256 grams zucchini, choped 1 small red onion, thinly sliced 1 lemon, zested and juiced 128 grams panko bread crumbs 64 grams fresh parsley, chopped 2 Tbsp fresh thyme, chopped 4 salmon fillets, skinned 4 tsp Dijon mustard Salt and freshly ground pepper Preparation