Peach Preserve Pop Tarts
Recipe by Chef John McConnell
Fried Cauliflower with Solar Grown™ Hot Honey & Buttermilk Ranch
Fried Cauliflower with Solar Grown™ Hot Honey & Buttermilk Ranch Recipe by Executive Chef, John McConnell Serves 6-8 as an appetizer INGREDIENTS: 2 heads of cauliflower Marinade: 2 cups buttermilk 2 Tbsp Clif Family Aleppo Hot Sauce 1 Tbsp kosher salt Breading: 3 cups all-purpose flour 1 cup rice flower 1 Tbsp kosher salt 2…
Strawberry Rye Tart
Recipe by Executive Chef, John McConnell
Strawberry and Goat Cheese Tart with Pickled Ginger
Recipe by Executive Chef, John McConnell
Caribbean Jerk Sauce
Recipe By Chef John McConnell
Pan Roasted Trout
Recipe By Chef John McConnell
Quinoa Tabbouleh
Quinoa Tabbouleh Recipe By Chef John McConnell Yield: 5 cups INGREDIENTS1 cup quinoa, rinsed well2 cups Persian cucumber, diced into ½” pieces2 cups cherry tomatoes, cut in half2 cups Italian flat leaf parsley, chopped½ cup fresh mint, chopped½ cup Clif Family Extra Virgin Olive Oil2 ½ Tbsp lemon juice3 tsp salt, divided METHODBring quinoa, 1/2…
Six-Minute Eggs
Recipe by Executive Chef John McConnell
French Toast
Recipe by Executive Chef John McConnell
Quick Mole
Recipe By Chef John McConnell