Chef Josef's Summer Salad

Serves 2

Ingredients:

 1 large heirloom tomato

½ English cucumber

2 good handfuls of mixed lettuces

1 cup sunflower sprouts

½ ripe peach

½ fennel

¼ cup black berries

2 Tbsp olive oil

½ tsp balsamic vinegar

1 tsp lemon juice

1 tsp  Chef Josef’s Citrus Tarragon blend or Cilantro Lime or Lemon Dill 

1 Tbsp fresh chopped basil for garnish

Instructions:

Slice fennel, tomatoes and peach.

Add to a bowl a with the lettuce.

Add Olive oil, lemon juice, seasoning blend and vinegar.

Mix lightly.

Garnish with sprouts, black berries, and fresh chopped basil if you have it.

 You can also mix the dressing separately and add it on top.

Tomato, Feta & Pistachio Salad

Serves 2

Ingredients:

2 large Heirloom Tomatoes

3 oz Feta cheese

¼ cup toasted Pistachios

½ tsp Chef Josef’s Citrus Tarragon (or Garlic Herb) Seasoning Blend

2 Tbsp Olive Oil

½ Tbsp Balsamic vinegar

1 Tbsp fresh Tarragon, chopped, if available

Instructions:

Slice tomatoes.

Crumble Feta into small pieces and place on top of tomatoes.

Add the Pistachios, and then the Tarragon.

Season with Chef Josef’s Citrus Tarragon blend.

Drizzle the Olive Oil and Balsamic vinegar over the tomato layers.

Grilled NY Steak and Fresh Veggies

Serves 2

Ingredients:

 2 8oz New York Steaks

½  lb fingerling potatoes

2  Roma Tomatoes, cut in half lengthwise

½  lb Zucchini, sliced lengthways in half

1 medium Onion, sliced across into 4 slices

2 Tbsp Olive oil

Worcestershire sauce

1 tsp Chef Josef’s Original Blend

2 tsp Chef Josef’s Garlic Herb Blend

Instructions:

Season Steaks with the Original seasoning blend, add 4 splashes of Worcestershire sauce and 1/2 Tbsp olive oil onto the steaks.

Let sit for at least 1/2 hour at room temperature (it is ok to marinate it for a couple of hours or

overnight in the refrigerator).

Vegetables

Par boil Potatoes until halfway done.

Cut vegetables.

Drizzle Oil and Garlic Herb Blend on all veggies.

Allow to sit at room temperature for 1/2 hour. The vegetables and the steaks are happy to sit and marinate together.

Grilling

Preheat Grill until it reaches 475˚ to 500˚.

Place vegetables and Steak on the grill.

Turn as soon as you have a good mark on both steaks and veggies.

Cook Vegetables until done to your liking.

Opening and closing the lid of the grill helps you to control your heat.

Temperatures and approximate Timing for Steak:

Rare -125˚, cook 2 to 3minutes each side

Medium Rare - 135˚, cook 4 to 5 minutes on each side

Medium – 145˚, cook 6 to 8 minutes on each side

Well done - 160˚, cook 8 to 10 minutes on each side

Let sit for 5 Minutes before serving.

Fresh Artichokes with Chef Josef's Dipping Sauce

Serves 4

Ingredients:

 4 Artichokes

2 quarts of water

1 lemon, cut in half

1 tsp of Chef Josef’s Citrus Tarragon or Chef Josef’s Lemon Dill

 Instructions for Artichokes:

Bring water to a boil

Add Artichokes, lemon and Citrus Tarragon blend

Simmer for 1/2 hour or until the bottom leaves come off easily.

Dipping Sauce

 1 cup Greek yogurt or 1 cup Sour Cream

½ cup Mayonnaise

1 1/2 tsp of Chef Josef’s lemon dill or Citrus Tarragon or garlic herb or curry basil

Mix all ingredients well.

Place in refrigerator until serving time.

Dipping sauces can be made a day in advance .

Refrigerate up to 4 days.

Chef Josef's Cole Slaw

Serves 10

Ingredients:

½ small white Cabbage

¼ small red Cabbage

 ½ cup Rice vinegar

1 tsp Chef Josef’s Citrus Tarragon blend

1 tsp Garlic Herb Blend

1 Tbsp Sugar

Instructions:

 Shred or slice Cabbage.

Add into bowl.

Add all other ingredients and mix well.

Let sit for 1 hour minimum before serving.

Can be made up to a day in advance.

Holds up for 4 to 5 days in refrigerator.

Chef Josef's Garlic Herb Croutons

Ingredients:

1 French Baguette

Olive oil spray (or regular Virgin Olive Oil)

2 Tbsp Chef Josef’s Garlic Herb Seasoning Blend

Instructions:

Preheat oven to 425˚

Slice bread into ½” Croutons

Place on a baking sheet

Spray bread pieces lightly with olive oil

Add Chef Josef’s Garlic Herb; toss well on the sheet.

Bake in the oven for 6 - 10 minutes or until lightly brown.

Bring to room temperature and keep in an airtight container.

If you like a stronger garlic flavor, add fresh chopped garlic before baking.

Sweet Potato Oven Fries

Serves 4

Preheat oven to 475˚.

Slice 2 large Sweet Potatoes.

Spray baking sheet with Olive oil.

Place sliced sweet potatoes on the baking sheet.

Sprinkle with Chef Josef’s Garlic Herb Blend or the Citrus Tarragon Blend, and then spray with some olive oil again.

Place in the middle of the oven and roast for 10 -15 minutes until slightly brown.

Spaghetti Squash with Cherry Tomatoes and Green Onions

Makes about 10 side servings

Here is a recipe for a dish that I used over and over in my restaurants during the fall months.

 Ingredients:

 1 medium Spaghetti Squash

4 green onions, sliced. Use the white part and some of the green.

20 cherry tomatoes

2 tsp of Chef Josef’s Seasoning Blend, any one will work

3 Tbsp olive oil or butter

Instructions:

Split the Spaghetti Squash in half, lengthwise.

Place on baking sheet, cut side up. Pour some water into the well of the spaghetti squash.

Bake in oven at 425˚ for 45 minutes.

When cooled, scrape the Spaghetti Squash out of the shell with a fork.

(It should look like Spaghetti).

Mix with green onion, Seasoning Blend and olive oil or butter.

Reheat in sauté pan with a little water or Microwave.

Tomato, Cucumber and Peach Salad

Serves 2

Ingredients:

2 medium Tomatoes, (Heirlooms are best) sliced into bite size pieces

2 cups English Cucumbers, sliced

1 ripe peach, sliced

¼ cup finely chopped red onion

1 green onion, chopped

1 tsp Chef Josef’s Citrus Tarragon blend

1 tsp lemon or lime juice

2 Tbsp olive oil

1 tsp. Balsamic vinaigrette

Mix all ingredients and let it sit at room temperature for 15 minutes.

Salad can be garnished with fresh Tarragon or Basil.

Tomato Burrata Salad

Serves 2

INGREDIENTS:

1 1/2 cups Spring salad mix

2  medium to large Heirloom Tomatoes

6 oz. Burrata Cheese

½ tsp chef Josef’s Citrus Tarragon Seasoning Blend

3 Tbsp Virgin Olive Oil

1 Tbsp good quality Balsamic Vinegar

2 stems Basil leaves

Divide Spring mix between two plates.

Slice tomatoes in ¼ inch Slices . Divide and place over the Spring mix.

Sprinkle some of the Tarragon Citrus blend over the tomatoes, saving the remainder to go on the Burrata.

Slice Burrata and place on top of tomatoes.

Sprinkle the remainder of the Chef Josef’s Tarragon Citrus Blend over the Burrata.

Drizzle olive oil and vinegar on top.

Garnish with Basil leaves 

Barbeque Chicken Legs with Chef Josef's Seasoning Blend

Serves 2

Ingredients:

4 medium Chicken legs

2 Tbsp Olive oil

1 tsp Chef Josef’s Barbeque blend

2 splashes Worcestershire Sauce

Marinate the Chicken legs with all other ingredients for at least 1 hour.

Preheat Grill to 450˚

Place Chicken on the hot grill until they are nicely marked on all sides - about 3 minutes each

Reduce heat on Grill to 350˚ and roast legs for 35 minutes, covered, or until the legs have reached a temperature of 160˚.

Chef Josef’s Coleslaw Recipe

serves 6 - 8

1/3 Red Cabbage, shredded

2/3 White Cabbage, shredded

1 Carrot, grated

2 Tbs Ginger, chopped fine

1 tsp Chef Josef’s Original blend

3 Tbsp Olive Oil

2 Tbsp Rice vinegar

Juice from 1/2 lemon

2 splashes Worcestershire Sauce

Mix all ingredients in large bowl. Let sit for at least and hour before serving. Leftovers can go in the fridge for 3 more days.

Chef Josef’s Grilled Vegetables

Serves 6

This recipe will work with any vegetable. Just cut the veggies so that they have a similar thickness.

Ingredients

3 tomatoes, halved

3 bell peppers, cut into 6 wedges

3 zucchinis, sliced into thirds, lengthwise

Fresh chopped herbs for garnish if desired.

Marinade:

6 Tbsp olive oil

Juice of 1/2 lemon

2 splashes Worcestershire Sauce

2 tsp of either Chef Josef’s Lemon Dill, Curry Basil or Citrus Tarragon seasoning blend

Place vegetables in 9 x 12 glass dish. Mix marinade and pour over vegetables. Mix to evenly coat. Marinate for at least 30 minutes. Grill on hot grill until al dente.

Broiled Asparagus

Serves 2

Ingredients:

1 pound asparagus

2 Tbsp olive oil

2 splashes of Worcestershire Sauce or Soy Sauce

1 Tbsp lemon juice

1 tsp of  your choice of Chef Josef’s Seasoning Blend: Curry Basil, Lemon Dill, Tarragon Citrus, or Original. My favorite is the Curry basil.

Cut off the white part of the asparagus and toss out.

Marinate the asparagus with all ingredients and let sit at room temperature for ½ Hour.

Place under Broiler for 5 Minutes

Or

Put on a hot Grill for 2 minutes on each side.

Broil until they are half done, avoid overcooking. Serve hot or at room temperature.

Chef Josef’s Mayonnaise Sauce

¼ cup Mayonnaise

¼ cup Sour Cream

½  tsp your choice of Chef Josef’s Seasoning Blends

Mix well, if you want a more intense flavor, add more seasoning blend.

This is great with any grilled meats for vegetables. It can be kept in refrigeration for up to 2 weeks if stored in an airtight container.

Fresh Corn Sautéed with Tomatoes and Basil

Serves 4

Ingredients:

3 ears of Corn

1 medium tomato

½ cup finely chopped Basil

2 Tbsp sweet Butter

½ medium red onion, chopped

1 tsp. Chef Josef’s Original Seasoning blend

¼ cup water

With a sharp knife, remove the kernels from the cob: (see video)

Set aside.

Sauté the onion in butter until translucent.

Add Corn, tomato, basil and Chef Josef’s Original Seasoning blend

Add ¼ cup water and bring it to a quick steam.

(To keep the corn from getting tough and starchy, bring it to a quick steam, turn off the burner and let it sit with a lid on it.)

This recipe makes a great salad for the next day. Just add a little vinegar and oil.

Tomato Salad with Mozzarella and Basil

Serves 4

Ingredients:

4 medium Heirloom or other tomatoes (around 1.5 lbs)

½ cup chopped Basil

½ pound fresh Mozzarella or Bocconcini

Dressing

4 Tbsp olive oil

1 tsp Balsamic vinegar

½ tsp Lemon juice

½ tsp Chef Josef’s Original or Chef Josef’s Lemon Dill Seasoning blend

Slice tomatoes.

Mix oil, vinegar and seasoning blend for the dressing.

Place tomatoes and mozzarella on individual serving plates. Add dressing on top. Finish with sliced basil.

*Note: I find that when I make a salad dressing it is important to use a really good vinegar. A good balsamic vinegar can be pricey, but you will only need very little, so it is really worth every penny. You can make extra dressing and save it in the refrigerator for another salad.