FAVORITE SUMMER DISHES

by RECIPE FOR SUCCESS CHEFS 
Chef Monica Pope, Chef Randy Evans & Chef Garth Blackburn

   
    Scorching sun signals summertime here in Houston. Students are on vacation and families are searching for healthy, refreshing recipes for those ubiquitous backyard parties and picnics in the park. If you are looking to upgrade those sad, soggy sandwiches into something more mouth-watering, look no further. Recipe for Success (RFS), committed to making healthy food fun 365 days a year, adapts recipes to align with fresh, seasonal produce, resulting in vibrant and tasty dishes.

    The RFS Chefs Advisory board, comprised of 80 professional Houston chefs who volunteer their precious time and their stellar talents to participate in RFS's award-winning Seed-to-Plate Nutrition Education Program, help teach children how to understand, eat and appreciate their food. For information on family programs, visit recipe4success.org.   


1-2-3 FRUIT SALSA
shared by Chef Monica Pope, t'afia


Chef Monica Pope, the founding chair of the Chefs Advisory Board, is the only Texan woman to ever be named a Top 10 Best New Chef by Food & Wine magazine. She's a champion of sustainability in local agriculture.
 


INGREDIENTS  -  Yield: 6-8 servings
1/4       Pineapple
1          Papaya

2          Kiwi

1          Mango

1          Red bell pepper

2          Jalapenos

1          Bunch cilantro

1          Red onion

2          Limes

            Salt to taste

 

  • PREPARE THE SALSA
  • Remove peel from pineapple.  Cut flesh from the core.  Chop the pineapple into small pieces.

·      Remove skin from papaya. Scoop out seeds and discard.  Cut flesh into small pieces.

  • Remove skin from kiwi with a spoon. Chop into small pieces.
  • Remove the peel from the mango. Cut the flesh from the seed and chop into small pieces.
  • Cut the red pepper and jalapenos in half. Remove the stems, seeds and the ribs. Chop the peppers into small pieces.
  • Remove the cilantro leaves from the stems and tear into small pieces. Wash well.
  • Remove peel and chop the onion into small pieces.
  • Add all chopped ingredients to a medium bowl and mix until combined.
  • Cut the limes in half.  Squeeze the juice into the bowl and mix.  Season with salt to taste.

·      Cover and refrigerate 1-2 hours.


 

SOUTHWEST GRILLED CHICKEN PASTA SALAD
shared by Chef Garth Blackburn, Subzero/Wolf


Looking for a way to spice up your next pasta salad? Chef Garth Blackburn adds some southwestern flair to his take on this classic recipe. Experiencing the best of both worlds as he travels and teaches for Subzero/Wolf – exclusive wholesale distributor for the luxury appliances - Chef Garth's pasta salad promises to be a crowd pleaser.
 


INGREDIENTS  -  Yield: 6 servings                  

¼ pound                  Uncooked Pasta
¼ cup                      Lowfat Plain Yogurt
¼ cup                      Lowfat Sour Cream
1 teaspoon               Mustard
1                              Lime, juiced
½ teaspoon               Cumin
½ teaspoon               Paprika
½ teaspoon               Chili powder
½ teaspoon               Honey
                                 Salt & Pepper
1                               Boneless Skinless Chicken Breast, grilled and diced
2 tablespoon              Pepitas/Pumpkin Seeds, toasted (or other toasted nuts and seeds)         
¼ cup                        Corn, frozen or fresh cut off the cob
¼ cup                        Black beans, drained
2 tablespoon              Tomatoes, fresh diced
1 tablespoon               Cilantro, chopped


PREPARE PASTA

  • Add water to a large pot. Bring to a boil. Add a pinch of salt. 
  • Place pasta in boiling water.  Cook 7 minutes or until al dente.
  • Drain pasta into a colander and rinse with cool running water


PREPARE DRESSING

  • Mix the yogurt, sour cream, mustard, limejuice, and honey.
  • Add the cumin, paprika, and chili powder and mix until well combined.
  • Adjust to taste.

FINISH THE DISH

  • Mix pasta with some of the dressing (adding more only if necessary).
  • Add chicken, pumpkin seeds, corn, black beans, tomatoes, and cilantro.
  • Season to taste with salt and pepper.
  • Toss and serve or keep refrigerator for up to two days.

GAZPACHO
shared by Chef Randy Evans, Haven
  

Craving a dish that packs a lot of nutritional and flavorful punch but does not require much preparation? Not a problem. Chef Randy Evans, executive chef at Haven, offers a clean and crisp gazpacho, a refreshing puree of raw, colorful vegetables that will surely stir up your summer dinner options. Haven is
 Houston's first farm-to-market green restaurant. 


INGREDIENTS  -  Yield: 10-12 servings

7 cups             Tomatoes

2 1/2 cups       Red Bell Pepper, diced

2 1/2 cups       Cucumber, peeled, seeded, diced 

1 1/2 cups       Red Onion, diced

1                     Lemon, zest and juiced
2 tablespoons   Garlic, minced
2 tablespoons  Thyme, stemmed      

2 cups             Tomato Juice 

1/4 cup           Tomato Paste

1/8 cup           Louisiana Hot Sauce
2 tablespoons  Olive Oil 

1/2 teaspoon   Cayenne Pepper    

1 1/2 cups       Red Onion, diced

To taste           Kosher salt and black pepper 

 

FOR THE GARNISH
1 pint              Sweet Grape Tomatoes, halved
1                     Avocado, diced
2 tablespoons  Red Onion, minced
1                     Lime, juiced         

1 tablespoon    Olive Oil   
 

MAKE THE GAZPACHO

·      Prepare all of the vegetables and measure additional ingredients.

·      Combine all ingredients into a nonreactive bowl.

·      Cover and refrigerate overnight or at least 6 hours.

·      Puree in a blender or with a stick blender.

·      Strain through a medium mesh strainer.

·      Adjust seasoning if necessary.

·      Serve with the garnish or return to container and refrigerate.


PREPARE THE GARNISH

·      Prepare the vegetables and add them to a bowl with the lime juice and olive oil.

·      Marinate in refrigerator.

·      Refrigerate until ready to serve.

 

BRING THE DISH TOGETHER

·      Ladle gazpacho into bowl or cup.

·      Spoon about 1-2 tablespoon of garnish gently on top of gazpacho.

·      Enjoy!

 

 





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