Sep 21, 2017

Banana Peach Cheesecake Salad

 12 oz thawed whipped topping
 1 small package of cheesecake pudding powder
 3 (6 oz) vanilla yogurt 
 1 lb. fresh peaches,washed 
 3 bananas sliced
 miniature marshmallows (optional)
In a large salad bowl mix yogurt, pudding, and whipped topping together. Put in fridge and allow it to set up for about an hour.
Peel and cube the peaches
Add marshmallows, bananas and peaches right before serving.
Keep refrigerated.

Sep 15, 2017

Roasted Tomato Pesto with Roasted Cauliflower

6 ea.      Fresh large tomatoes
5 ea.      Garlic cloves minced
¼ C       Almonds, sliced or slivered (Toasted until brown)
½ C       Parmesan Cheese (Grated)
2 Tbsp   Salt
2 tsp      Pepper
1 tsp      Cinnamon
1 Tbsp   Sugar
¾ C       Extra Virgin Olive Oil

Wash and core fresh tomatoes. Cut tomato into eighths, place on sheet pan with olive oil, salt, pepper, cinnamon and sugar.  Cook in a 400 degree oven for 30-40 minutes or until tomatoes are caramelizing and 90% of moisture is evaporated.  Remove from oven and allow to cool for a couple of hours or until cool to touch.
In a saute pan with 2 Tbsp of olive oil, brown the minced garlic. 
Combine all the ingredients into a food processor or a blender and mix until smooth, adjust the consistency with more or less olive oil.  This can be refrigerated for a week or frozen for several months.

1 Ea.      Large Cauliflower head
4 Tb.      Olive Oil
Salt and Pepper to taste

Slice Cauliflower florets into ½ inch slices.  Combine on a sheet pan with olive oil, seasoning and roast in a 400 degree oven for 30 to 40 minutes or until desired brownness. 

Enjoy! Chef John McDonald

Fresh Peach Lemonade

3 ea.  Peach of choice (pit removed)
1 C    Fresh squeezed lemon juice
6 C    Water
1 Tbsp Ginger
½ C    Sugar
½ C    Brown sugar
½ C    Honey
2 tsp  Lemon zest

In sauce pan combine water, sugar, brown sugar, honey, ginger and peaches.  Over medium heat bring to 160 degrees and allow to steep for 15 minutes.  Add ingredients to a blender and puree until well blended.  Add lemon juice and lemon zest.  Pour into a container and refrigerate overnight or for at least 6 hours.  Pour peach lemonade through a fine sieve and serve over ice.  

Chef John McDonald