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.

Easy Meal – Scrambled Eggs with Fresh Herbs and Rice

Serves 2

Ingredients:

 1 ¼  cup cooked Rice

4 large eggs

2 scallions, whites and greens, sliced

Fresh chopped herbs, i.e., chives, basil, parsley . . .

Olive oil spray

2 tsp Butter

Chef Josef’s Tarragon Citrus

Instructions:

 Heat a skillet on high and spray or drizzle with Olive oil.

Add 1 tsp of the Butter and allow to melt and sizzle.

Add scallions and cook until soft.

Add the Rice and mix with the scallions.  

Allow to sit cooking in the skillet for about a minute.

Take a spatula and push the rice to two sides of the skillet.

Turn heat to medium.

Add the other tsp of butter to the bare space and allow to melt a bit.

Break the 4 eggs into the bare area with the butter and use the spatula to break the eggs.

Sprinkle ¼ tsp of the Tarragon Citrus seasoning blend over the eggs and rice.

Add the fresh herbs and scrape the area with the eggs back and forth as they cook until the doneness that you like.

Divide the rice and eggs in half with the spatula and serve.

Cream of Asparagus Soup

Serves four

INGREDIENTS:

1 lb Asparagus tips cut across into 1” pieces

1 medium Red Onion, chopped

5 Green Onions, chopped

6 cups milk

1/3 stick Butter

1 Tbsp Olive Oil

6 cups Vegetable Stock, (I often use bouillon instead)

2 Tbsp Flour

1 tsp Chef Josef’s Citrus Tarragon Blend

2 to 3 Splashes of Worcestershire sauce

½ cup Sour Crème OR heavy crème

INSTRUCTIONS:

Melt butter and olive oil in a 6 qt pot in medium heat

Glaze onions and stir until translucent

Add Asparagus  

Stir in Flour

Add milk and vegetable stock, Chef Josef’s Citrus Tarragon herb blend and Worcestershire        

Bring to a simmer and simmer for 5 to 10 minutes.

Stir in sour cream or heavy cream at the end.

Watch the 4 minute video of Chef Josef preparing Cream of Asparagus Soup.