Executive Chef Provides 5 Tips and Easy Spring Recipes for the Workweek

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Now that the clocks have moved forward and spring is about to round the corner, Executive ChefTM, a cooking program focused on busy corporate professionals, offers recipes and ideas for the upcoming season that can be easily prepared after a long day in the office.

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Now that the clocks have moved forward and spring is about to round the corner, fruits and vegetables long out of season are about to return and outdoor grills will begin to fire up again. Executive ChefTM, a cooking program focused on busy corporate professionals, offers some recipes and ideas for the upcoming season that can be easily prepared after a long day in the office.

"Healthy and delicious meals are attainable after a workday," said Kimberly Baker, founder of Executive Chef. "Spring is a fantastic time to cook because of the fresh ingredients. Let the flavor of the food do the work for you."

Five Tips for Springtime Meals:

  • Use fruit creatively: Top sandwiches, add it to salads, and incorporate it into your entrée.
  • Flavor with honey: Naturally sweet and good for you, add honey to dressings and marinades for a hint of sweetness.
  • Use an outdoor grill: No pots and pans mean quick clean-up.
  • Take advantage of the extra sunlight for a walk or jog before dinner: The exercise will suppress your post-work snack cravings.
  • Use fresh ingredients: Seasonal fruits and vegetables are relatively inexpensive. Make use of them while you can.

Executive Chef (http://www.exec-chef.com), a division of The Baker's Lady, LLC, provides cooking instruction and in-office workshops for corporate professionals nationwide. The program aims to inspire working professionals to be active in the kitchen and encourages balanced lifestyles. The workshops have been hosted by companies such as Doar Communications and Nixon Peabody, named one of Fortune's Best Companies to Work For two consecutive years.

Springtime Recipes:

Chicken Burgers with Apple and Cheddar
(These can also be prepared on an outdoor grill)
1 lb. ground chicken
Few splashes of hot sauce
1 ½ t. lemon juice
½ t. garlic powder
½ t. salt
½ t. pepper
4 slices sharp Cheddar cheese
4 sandwich rolls
1 Granny Smith apple, cored

Heat non-stick grill pan over medium heat.

In a medium bowl, combine ground chicken with hot sauce, 1 t. lemon juice, garlic powder, salt and pepper. Form into 4 patties.

Place each patty on the grill pan and let cook undisturbed for about 4-5 minutes. Using a spatula, flip the burger and cook an additional 4-5 minutes until just cooked through. Add a cheese slice to each burger and cook for an additional 30 seconds until melted.

Meanwhile, lightly toast rolls. Slice apple and toss with remaining ½ t. lemon juice to prevent discoloration.

Once burgers are cooked through and cheese is melted, place onto rolls and top with apple slices.
Serves 4.

Zesty Flatbread Pizza
(These can also be prepared under the broiler)
Cooking spray
4 burrito-sized flour tortillas
½ C. store bought pesto sauce
1 C. grape tomatoes, sliced in halves
½ C. pitted Kalamata olives, chopped
4 oz. feta cheese, crumbled
1 C. mozzarella cheese, shredded

Heat outdoor grill to medium-high. Lightly spray each tortilla on both sides with cooking spray. Place the tortillas on the grill rack for approximately 1-2 minutes until just beginning to brown. Using tongs, turn the tortillas over. Divide the pesto evenly among the tortillas and carefully spread with the back of a spoon. Top each with a quarter of grape tomatoes, Kalamata olives, feta and mozzarella. Cover grill and let cook an additional 2 minutes until cheese is melted. Using a spatula, remove flatbread pizzas from grill and serve.
Serves 4.

Cucumber Mango Salad
1 English cucumber, diced
1 mango, diced
1 shallot, chopped fine
1 t. red wine vinegar
1 t. honey
1 t. fresh basil, chopped
Pinch salt and pepper

In a medium bowl, combine cucumber, mango and shallot. Add vinegar, honey and basil, and toss gently. Add salt and pepper to taste.
Serves 4.

Mixed Baby Greens with Strawberries, Avocado, and Peanuts
8 oz. mixed baby greens
1 pint strawberries, sliced
1 avocado, diced
½ C. salted peanuts

Balsamic Vinaigrette Dressing
2 T. olive oil
2. T. Balsamic vinegar
1 t. water
1 t. Dijon mustard
1 T. red onion, chopped fine
Pinch salt and pepper

In a large bowl, combine mixed greens with strawberries, avocado and peanuts.
In a small bowl, whisk together olive oil, vinegar, water, mustard, onion, salt and pepper. Drizzle onto salad mixture and toss gently to combine.
Serves 4.

(c) The Baker's Lady, LLC. Contact us for more information about Executive Chef workshops or our recipes.

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Kimberly Baker

Kimberly Baker
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