Chef O s Chicken Breasts stuffed with Zucchini, Roasted Red Pepper, and Goat Cheese

Chef O s Chicken Breasts stuffed with Zucchini, Roasted Red Pepper, and Goat Cheese ¼ cup minced onion 2 tablespoons olive oil ½ cup firmly packed coarsely grated unpeeled scrubbed zucchini, squeezed dry in a paper towel 2 tablespoons minced drained bottled roasted red pepper or pimiento 1 ounce of soft mild goat cheese, crumbled 2 (5 ounces) boneless, skinless chicken breast ½ cup chicken broth In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, the goat cheese, and pepper to taste and cook the mixture, stirring, until cheese is melted. Transfer the mixture to a small bowl and let it cool slightly. On a flat cutting board, pound chicken until ¼ inch thick. With a tablespoon, place ½ of the mixture on chicken breast, roll chicken keeping mixture inside of breast. Place in a greased cookie pan and bake for 20 minutes at 350 degrees F or until chicken it s done. Chef Oliver Hale, Healthy Lifestyle Chef & Host of Chef O s Place

Chef O s Rice Pilaf with Cranberries ¼ cup apple cider 1 ½ cups Cranberry juice ½ cup chopped onion 1 cup rice ½ cup dried cranberries ½ cup dry white wine Plump the cranberries in the wine for about 20 minutes. Bring the apple cider, juice, onions to a boil in a medium sauce pot. Add rice and cover the pot tightly, and cook in a 350 F(175 C) oven until the rice is tender and has absorbed all the liquid, about 30 minutes. Combine rice and the plumped cranberries. Serve with chicken. Chef Oliver Hale, Healthy Lifestyle Chef & Host of Chef O s Place

Chef Ryan s Mandarin Pancakes 2 cups (c.) all-purpose flour 3/4 to 1 c. boiling water, as needed 3 tablespoons (tbsp.) sesame oil, or as needed In a large bowl, add the boiling water to the flour and begin stirring immediately. Knead the warm dough until it is smooth. Cover the dough and let it rest for 30 minutes. Turn the rested dough out onto a floured surface. Cut the dough in half. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick. Use a cookie cutter to cut out 3-inch circles of dough. Use a pastry brush to brush 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of each other, so that the oiled sides are together. (Don't worry if one of the edges hangs over the other). Roll out the pancakes to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while making the remainder. Heat a heavy frying pan over low heat. Add one of the pancake pairs and cook until browned on both sides (about 3 minutes altogether; the second side will cook more quickly than the first side). Remove the paired pancakes from the pan and pull them apart. Continue with the remainder of the pancakes. Top with Peking Pulled Pork and kale slaw and serve immediately. Chef Ryan Reynolds, Metro Health Hospital Executive Chef

Chef Ryan s Slow Cooker Peeking Pulled Pork 1 (2-1/2- to 3-pound) boneless pork shoulder 1/2 c. honey 1/2 c. white balsamic vinegar 1/4 c. orange marmalade 1/4 c. hoisin sauce 1/2 c. chicken broth 3 cloves garlic, minced 1/2 c. diced onion 1 tablespoon (tbsp.) cornstarch 1/4 teaspoon (tsp.) ginger In a medium bowl, whisk together the honey, balsamic vinegar, marmalade, hoisin, chicken broth, garlic, onion, and ginger, and then pour the sauce over the pork shoulder in the slow cooker. Cover and cook on LOW for 8 to 9 hours until the pork shoulder is no longer pink and is cooked throughout. Using tongs, remove the pork shoulder from the slow cooker (reserving the liquids) and place it in a large bowl. Using two forks, shred the pork shoulder into smaller pieces. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry. Transfer the reserved liquids from the slow cooker into a medium sauce pan, skim the fat from the top, set over medium-high heat, and whisk in the slurry. Bring the sauce to a boil and cook until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the pulled pork, tossing to combine. Chef Ryan Reynolds, Metro Health Hospital Executive Chef

Chef Ryan s Asian Kale Slaw 3 tbsp. apple cider vinegar 2 tbsp. dark brown sugar 1/2 tsp. toasted sesame oil 1 tbsp. vegetable oil 1 tbsp. sesame seeds, toasted 1/2 c. almond slivers, toasted 1/4 tsp. sea salt 1 bunch curly kale, shredded 1/2 head small red cabbage, shredded 3-4 medium carrots, shredded 4 green onions, sliced thin diagonally 1/4 cup (c.) soy sauce 3 tablespoons (tbsp.) lime juice 1 tbsp. fresh grated ginger Shred all veggies by hand. A processor will shred too finely. To remove the greens from the kale stem, hold the stem firmly with one hand while running the other hand down the stalk. The greens should pull away easily. Julienne the kale and cabbage, and shred the carrots using a box grater. Place all shredded veggies in a large bowl. In another bowl, combine the remaining ingredients, slowly incorporating the vegetable and sesame oils. Then, pour the dressing over the shredded veggies and add the toasted almonds, sesame seeds, and sea salt. Toss a bit and refrigerate for at least 15 to 20 minutes (if you can wait that long!). Note: If the kale looks a bit wilted, soak the shredded greens in a large bowl of cool water while preparing the dressing. By the time the dressing is finished, the greens will be nice and crisp! Just give them a spin in a salad spinner to get them perfectly dry. Chef Ryan Reynolds, Metro Health Hospital Executive Chef

Chef Ryan s Garden Vegetable Fried Rice For the basic fried rice 3 cups (c.) cooked brown rice 1/4 c. minced scallion (green onion), sliced thinly green and white separated 1/4 c. red bell pepper 1/2 c. green peas 1/2 c. green beans 1/4 c. carrots 1/4 c. cabbage 1/4 c. celery 2 tablespoons (tbsp.) soy sauce (or tamari), or to taste 1 tbsp. sesame oil 1 tbsp. garlic, minced 1 tbsp. ginger, peeled and minced If the rice is freshly cooked, set aside to cool naturally (or refrigerate it for at least 3 hours uncovered, or until completely dry and grains are easily separated). Sauté the rice in 1 tablespoon vegetable oil until translucent, stirring constantly for 2-3 minutes. Add water. Add salt if using. Bring to a boil, stir, and then reduce the heat to low-medium. Cover and cook until liquid is absorbed - around 10-12 minutes. (Cool as mentioned previously.) Heat a wok or skillet over high heat. Make sure to keep all the mise en place at the ready. Add the sesame oil, followed by scallion whites, ginger, and garlic. Stir fry for 5-6 seconds and the minute the aroma starts wafting, add rest of the vegetables. Make sure nothing burns given the high heat. The vegetables should be cooked but still crunchy, which is why it is important to chop the vegetables into small pieces, keeping them uniform in size. Keep stirring for 30-40 seconds. Add in optional protein if desired. Add rice and stir until combined. Add the soy sauce and rice vinegar or chili sauce, if using. Turn off heat.. Stir until combined, do not over stir as the rice will become mushy. Optional protein additions 1/2 c. fried extra-firm tofu 2 eggs, scrambled or hard-boiled 1/2 c. cubed and fried tempeh 1/2 c. edamame Optional additions 1 teaspoon (tsp.) chili sauce, or to taste 1/8 tsp. rice vinegar Chef Ryan Reynolds, Metro Health Hospital Executive Chef

Chef Terri s Smart Chicken & Quinoa Roll ups 1 Pound Ground Smart Chicken 8 12 lettuce leaves (for rolling chicken) 1 garlic clove minced 1 medium onion diced 1 carrot diced 1 celery rib diced 1 red, yellow or green pepper, diced 1. Prepare all of the vegetables. You may use any vegetables that you wish and are not limited the ingredients listed! 2. Heat a sauté pan over medium/high heat. Swirl a bit of extra virgin olive oil and add the onion, carrot, and celery. 3. Once the onion has begun to turn translucent add the garlic (you don t want the garlic to burn) and add in the remaining vegetables. I cup chicken stock ( or as needed) 2 cups cooked Quinoa prepared per package instructions ¼ cup balsamic vinegar ½ tsp Chinese 5 spice extra virgin olive oil as needed salt/pepper as needed sliced green onions for garnish Dipping Sauce Red Raspberry Jam 1-2 tablespoons per roll up Dark Chocolate Balsamic Vinegar- as needed 1 drop of hot sauce (if desired) 4. Remove the veggies from the heat and add the chicken to the pan. Cook thoroughly Add in the chicken stock and balsamic 5. Add the Quinoa and the Chinese 5 spice and heat thoroughly. 6. Taste for salt and pepper and if needed, add more. Return the veggies to the pan and combine. Reduce any remaining liquid to a sauce consistency. 7. Lay out 8 lettuce leaves and place an equal amount of Smart Chicken mixture into each leaf. Roll up like a burrito and place seam side down on the plate. 8. Swirl the plate with a bit of red raspberry Jam, and add a bit of Red Rooster Sauce. Garnish with Sliced Green Onions 9. Depending on Size of your lettuce leafs 1 2 roll ups per serving! Note: Can be served hot or cold, and alternatively can you can use spring roll wrappers Chef Terri Rees, Culinary Classroom Instructor & Personal Chef

Chef Terri s Roasted Corn, Tomato & Black Bean Salsa 2 teaspoons olive oil 1 small red onion diced 1 tablespoon chopped garlic ¼ cup balsamic vinegar ¼ cup chopped fresh cilantro 1 tablespoon chopped fresh parsley 1 teaspoon Chinese 5 spice 1teaspoon kosher salt 2 Ears Roasted Corn, cut off the cob 1 quart Cherry Tomatoes quartered 1 ½ cups cooked black beans, drained Heat olive oil over high heat. Add onion and garlic, cook 1 2 minutes until soft, add vinegar, bring to boil. Reduce heat and add cilantro, parsley, cumin and salt. Transfer to medium bowl, add corn, tomato and beans and toss well to mix. Chef Terri Rees, Culinary Classroom Instructor & Personal Chef

Chef Torrence O Haire: Ravioli a "Le Notte Arabe" Chickpea pasta filled with fresh cheese in a tomato-cinnamon sauce Pasta: 2c AP Flour 1/2c chickpea flour 6 eggs 1 tsp salt Water, if necessary for pasta Filling for Ravioli: 1lb mixed fresh cheeses (chevre, goat, ricotta, mascarpone) 1tsp black pepper 1 egg, beaten Pinch of cinnamon A bit of lemon zest Combine ingredients into a firm dough. Knead by hand for 10 minutes or in a stand mixer for 5 minutes. Let rest AT LEAST an hour. Use for any form of pasta. for ravioli Pipe small dots of filling onto a sheet of rolled pasta. Top with a second sheet and seal tightly. Cut individual ravioli out and store on floured baking sheet until ready to boil. Boil gently in salted water for 2 minutes, or until cooked through. Tomato-Cinnamon Sauce ¼ cup olive oil 1 small white onion, minced 1 clove garlic, minced 3 lbs fresh tomatoes, peeled and chopped zest and juice of 1/2 lemon Sauté onions and garlic in oil until translucent. Add tomato paste and fry until paste darkens slightly, about 3 minutes. Add all other ingredients and simmer for 30 minutes. Puree, if desired. Chef Torrence O'Haire, Propaganda Doughnuts, The Bandit Queen & The Starving Artist 2tbsp tomato paste 2tsp Italian Chile paste 2tsp cinnamon 1 tsp salt 1 tsp sugar

Chef Torrence O Haire: Summer Squash Condimento 2 lbs young summer squash, julienned (or finely diced) 1/4c olive oil 1 small white onion, sliced thinly 1 tsp salt 1 tsp sugar Zest and juice of 1/2 lemon Fresh coriander and fresh basil, torn, to top Toasted, sliced almonds, to top (optional) Nigella seeds, to top (optional) Sauté onion in oil until translucent. Add all other ingredients except toppings, and sauté on very high heat until squash begins to brown in spots. Top with herbs and almonds. Chef Torrence O'Haire, Propaganda Doughnuts, The Bandit Queen & The Starving Artist