Healthy West Orange Shares Tips and Advice As Local Chefs “Get Cooking” Part Two

Yes Chef! – Healthy West Orange Shares Tips and Advice As Local Chefs “Get Cooking” – part 2

We all know the drill. Groceries are expensive, time is short, and getting a homemade dinner on the table seems out of the question. What’s a family to do?

That’s why we’re proud to team up with the folks at Get Cooking to bring you 12, that’s right, 12 chef-designed recipes to feed a family of four for $20. Get Cooking works with local chefs to build and teach a new recipe every month. With chefs from Norman’s, Ravenous Pig, Kaya, Soseki, and more, their restaurant cuisine is translated into simple, budget-friendly dishes that are equally delicious. These chefs are full of knowledge and money saving tips to teach families how to cook healthy, affordable meals, and we’re kicking off with recipes from our first three chefs in our 4 part series.

Southwest Quatro Bean Salad By Chef Tim Keating

Ingredients

1 can (15-oz) black beans, drained
1 can (15 oz) garbanzo beans, drained
1 can (15 oz) white beans, drained
1 bag (12-ounce) frozen corn kernels
½ cup fresh green beans
1 cup thinly sliced radishes
1 small red onion
3 large plum tomatoes
1 large bell pepper
1 large jalapeno pepper
4 cloves garlic
1 cup chopped cilantro
1/2 cup olive oil
3 limes
Kosher Salt and freshly ground black pepper to taste
½ tsp Ground Cumin Powder
½ tsp Ground Chile Powder
Sprigs of cilantro for garnish

For Tacos:

Thinly sliced/shredded Iceberg Lettuce
6” Flour Tortillas
Grated Mexican Cheese

Directions

Start by opening all cans of beans and strain in a colander. Add beans to a large mixing bowl. Place frozen corn kernels in the same colander and run under warm water until thawed. Add to the bean mixture.

Cut the fresh green beans into 1/4” pieces and steam them in the microwave for 1 minute with 3 tablespoons of water in a covered bowl.

Meanwhile, dice the red onion, tomatoes, bell pepper and jalapeño. Add to the bean and corn mixture along with the steamed green beans and sliced radishes. Stir well to combine.

As a final step, mince the garlic and chop the cilantro and add both to the mixture. Squeeze the fresh lime juice over the top and add olive oil, cumin, chile powder and salt & black pepper to taste.

Garnish with fresh cilantro sprigs.

For tacos, sprinkle some shredded iceberg lettuce into a warm tortilla. Scoop the salad onto the lettuce and serve with Mexican cheese & cilantro sprigs.

Cold Thai Chicken Noodle Salad By Chef Michael Collantes

Ingredients:

1 cup peanut butter
2 fl oz hoisin sauce
2 fl oz soy sauce
1 fl oz sesame oil
1 tbsp vinegar
1 lime
2 tsp garlic powder
1/2 lb pasta spaghetti
1 bunch Scallions
1/2 pack firm tofu
2 cups shredded carrots
1 whole cucumber
2 cups chicken shredded

Directions:

Begin by cooking the noodles in boiling, salted water until al dente, about 10 minutes. Strain and put aside.

Mix the peanut butter, Hoisin, soy sauce, sesame oil, vinegar and garlic powder in a bowl. Squeeze the juice of one line and combine.

Meanwhile, cut the cucumber in half lengthwise and cut down into slices.

Strain tofu and crumble like cheese.

Mix 1 cup of peanut sauce with warm noodles and add cucumber, shredded carrots and tofu

Use scissors and cut scallions over the top for garnish.

Baked Salmon & Warm Salad By Chef Fabrizio Schenardi

Screenshot 2024-09-23 at 11.15.11 AM (3)

Ingredients:

FOR THE SALMON:

4 pieces of Salmon (6 oz each)
½ cup Italian bread crumb
1/3 cup cooking oil
Salt and pepper to taste

FOR THE SALAD:

2 pieces of russet potatoes
1 cup of dice tomato
8 oz string beans
1 small red onion
1 lemon
1 cup of basil leaves
½ cup olive oil
Salt and pepper to taste

Directions:

Roll the salmon in Italian bread crumb, add salt and pepper. Coat a non-stick sheet pan with the oil. Bake 12 to 14 minutes at 400 degrees.

Meanwhile, prepare the vegetables for the salad. In a small pot, begin boiling water. Peel the potato and cut it in to cubes. Cook it in salty boiling hot water, until you can poke it with a toothpick. Remove potato and place in a large bowl.

While the potato is boiling, take off the ends of the string beans and rinse. After potato is through cooking add the green beans to the same boiling hot water and cook until vibrant green. Remove and add to large bowl. Add sliced onion.

Prepare the dressing by grating the lemon and squeezing the juice into a small bowl. Chop the basil leaves (keep 4 basil leaves for garnish) Mix all the ingredients with a whisk, adjust salt and pepper as needed.

In a bowl mix: potato, tomato, string beans and onions, toss it with the lemon-basil vinaigrette, taste it and adjust salt and pepper if need it. Pour over vegetables and serve with baked salmon.