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.

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.  

Enjoy,

Chef John McDonald

Honey Peach Sauce

6 ea     Peaches
12 oz    Pineapple juice
1/2 C    Honey
6 oz     Teriyaki sauce (of choice)
1 Tbsp   Garlic
1 Tbsp   Ginger
2 tsp    Chinese five spice

Combine pitted washed peaches, pineapple juice, and honey into a sauce pan and bring to a simmer.  Remove peaches when they have become slightly cooked and blend them until pureed.

Combine peach puree back to the liquid.  Combine the remaining ingredients and allow to simmer until reduced and thickened.  This usually takes about 1 hour.  Refrigerate until needed.  Great with poultry or pork.

The Wall Slider

2.5 oz Beef patty (80% lean/20% fat)
1 Tuscan slider bun
1 Slice cheddar cheese
1 Strip apple smoked bacon cut in half

BBQ Sauce
Mustard
Mayo

Season beef patty with salt and pepper. Place patty on hot griddle with a small amount of oil. Place the strip of bacon on griddle next to beef and crisp on both sides.  Spread a small amount of butter on top and bottom of the slider bun; toast on griddle. Brown both sides of beef patty and melt cheddar cheese on top of beef patty.

To assemble, spread the mustard and mayo on bottom bun of slider bun. Add beef patty with melted cheese on top. Place the bacon on top. To finish, spread BBQ sauce on the top bun and place the top bun on top of bacon. Make as many as you wish!  Enjoy!

Recipe by Chef John Newman