Fumi Salad with Grilled Chicken Serves: 10-12 4# Grilled Chicken Breast, Sliced Thin 1 Head Cabbage, Sliced Thin and Washed 1 Head Napa Cabbage, Sliced Thin and Washed ÂĽ Head Red Cabbage (just for color), Sliced Thin and Washed 8 Green Onions, chopped fine 2 Cups Chopped Smokehouse Almonds 8
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Mediterranean Quinoa Salad
Mediterranean Quinoa Salad Serves: 8-10 Ingredients: 3 Cups Quinoa, Cooked (I Used Red) 1 Large Hot House Cucumber, Cleaned and Diced 1 Cup Feta Cheese, Crumbled 1 Cup Kalamata Olives, Halved 1 Cup Sun Dried Tomatoes, Soaked and Drained One Red, Yellow and Orange Pepper, Chopped Fine ½ Red Onion,
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Chef Feker’s Garden Salad with Summer Herb and Ginger Dressing Ingredients for dressing 4 ounce Extra Virgin Olive OIL 1-ounce rice wine vinegar 1 tablespoon lemon juice 1 tablespoon WI honey 1 Tablespoon grated ginger 1 Tbsp chopped fresh parsley 1 teaspoon chopped fresh mint 1 Tbsp of chopped fresh
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Sliced Tomato & Fresh Mozzarella Salad Serves 4-6 Ingredients: 2 Large, Good, Vine Ripened Tomatoes (as always, seasonal is best), Sliced ½ Pound Fresh Mozzarella, Sliced ¼ Inch Thick 1 Cup Fresh Basil Leaves, Julienned 2 Cups Fresh Baby Spinach Dressing: 1 Cup Extra Virgin Olive Oil 1/3 Cup Balsamic
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Cheddar Jalapeno Spoon Bread (Gluten Free) Serves 6-8 Ingredients: 1 Tablespoon unsalted butter and more for dish 2 Cup whole milk 1 ½ Cup corn kernels 2/3 Cup GF medium ground corn meal (Bob’s Red Mill Inn) 1 Small jalapeno finely diced 1 Cup grated sharp cheddar cheese 4 Large
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Gluten Free Meatloaf Cupcakes Serves 6-8 Ingredients: 1# Ground Beef 1# Ground Pork or Turkey 1# Thick Sliced Applewood Smoked Gluten Free Bacon 2 Eggs 1 Teaspoon dried parsley 1 Clove minced garlic 1/2 Cup grated parmesan ½ White Onion, Finely Diced Worcestershire Sauce (4 dashes) Kosher Salt and Pepper
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Asian Marinated Grilled Pork Chops Serves 4-6 Ingredients: Thick Cut Pork Chops 4-6 each 2 Tablespoons Low sodium GF soy sauce 2 Tablespoons Sesame oil 1 Tablespoon Lime juice (fresh) 3 Cloves garlic minced 1 Tablespoon (1” thumb) fresh ginger minced ½ – Âľ t Cayenne Pepper Mix marinade and
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IL MITO’S SPRING RISOTTO PRIMAVERA Ingredients: 8 cups chicken broth 2 tablespoons olive oil 2 tablespoons butter 1/2 onion, diced fine 4 cloves of garlic, chopped 2 cups Arborio rice 1 cup of dry white wine 1 teaspoon chili flakes 1 zucchini (sliced lengthwise and cut into strips) 1 red
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Gluten Free Chicken Fried Steak Serves 6-8 3# cube steak – seasoned with salt & pepper on both sides (Note: I like to cut them in half if they are large). Egg Wash: 3 eggs whisked with 1 cup milk Breading Mixture: 1 ½ cup gluten free all-purpose flour (Bob’s
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Chicken Chilaquiles (Gluten Free) Serves 4 8 Gluten Free Corn Tortillas (cut into 6 wedges) 2 Cups Roasted chicken (shredded) 1 ½ Cup Salsa Verde (MAKE SURE IT IS GF) ½ Avocado (small bite size pieces) Cilantro (coarsely chopped) Queso Fresco (crumbled) Red Onions (Finely Diced) 4 – 6 eggs
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