Choose Healthy Recipes: Chef Giberti
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Eggplant & Manchego Rolled Asparagus by Chef Marc
Ingredients
- 1 eggplant (sliced into ¼ inch slices)
- 1 pound fresh asparagus (blanched and chilled)
- ¼ pound manchego cheese
- 4 tablespoons extra virgin olive oil
- salt and pepper to taste
Procedure
In a large skillet blanche asparagus for 2 minutes, chill in cold water, drain and set aside. Salt and pepper eggplant. In a large non-stick skillet heat 2 tablespoons of olive oil and sauté eggplant slices. Sauté remaining eggplant in 2 tablespoons of olive oil and set aside. Using a flat surface place eggplant and 1 asparagus. Using a potato peeler, shave slices of manchego cheese on top of eggplant. Roll eggplant from bottom to top. Bake at 350 degrees for 10-12 minutes. Serve on your favorite platter. Serves 4-6.
Eggplant & Shrimp Bisque by Chef Marc
Ingredients
- 2 medium eggplants (peeled and diced into ½ inch pieces)
- 1 medium diced onion
- 1 medium diced green bell pepper
- 1 tablespoon chopped garlic
- 1 bunch chopped green onion
- 2 tablespoons olive oil
- 4 tablespoons or 1 small can tomato paste
- ½ cup half and half
- 2 quarts water
- 2 pounds peeled and deveined shrimp
- 1 tablespoon basil
- 2 teaspoons thyme
- salt and pepper to taste
- 4 tablespoons parmesan cheese
Procedure
In a large soup or stock pot heat olive oil. Add onion, bell pepper and garlic until tender. Add eggplant and cook until eggplant is tender. Add tomato paste, basil, thyme, and salt and pepper and cook for 5 minutes (stirring occasionally). Add water and bring to a boil and simmer for 10 minutes. Using a stick blender, puree mixture and add shrimp and green onions. Bring to a boil and cook for 5-10 minutes or until shrimp are fully cooked. Add half and half and remove from heat. Garnish with 1 tablespoon parmesan cheese and serve. Serves 6-8.
Marinated Vegetable Medley by Chef Marc
Ingredients
- 1 pound fresh asparagus (¼ inch of end cut and disregard, cut remaining ends into 1 inch pieces, blanch for 2 minutes, drain and cool)
- 2 red bell peppers
- 2 yellow bell peppers
- 1 can quarter artichoke hearts
- 2 teaspoon chopped garlic
- 1 tablespoon basil
- 1 tablespoon oregano
- 3 tablespoon olive oil
- 1 tablespoon vinegar
- salt and pepper to taste
Procedure
Combine all ingredients and marinate in the refrigerator for 30 minutes - 1 hour. Serve on top of your favorite fish or chicken.
Oriental Chicken Wraps by Chef Marc Gilberti
Ingredients
- 3, 6-ounce boneless, skinless chicken breasts (cooked and sliced into ¼ slices)
- ½ cup matchstick carrots
- 1 cup bean sprouts
- ½ cup shredded cabbage
- ¼ sliced onions
- 1 tablespoon chopped garlic
- ½ cup sliced mushrooms
- 8 large green leaf lettuce leaves
- 3 tablespoons low sodium soy sauce
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
Sauce Ingredients
- ¼ cup low sodium soy sauce
- ½ cup peanut butter
- 1 teaspoon ground ginger
Procedure
Sauce: Combine all sauce ingredients with a wire whisk or hand blender until smooth and blended.
In a large skillet combine olive oil and sesame oil and heat on a medium flame. Add onions, garlic, and sauté for 1 minute. Add mushrooms, carrots, cabbage and bean sprouts and sauté for 2 minutes. Add soy sauce and chicken and sauté for 1 minute. Place chicken mixture evenly into lettuce leaves and drizzle each with 1 tablespoon of peanut ginger soy glaze.
Southwest Chicken & Shrimp Rice Pilaf by Chef Marc
Ingredients
- 3, 6-ounce boneless and skinless chicken breasts (sliced into ¼ pieces)
- 1 lb. peeled and deveined shrimp
- ¼ cup diced red bell pepper
- ¼ cup diced green bell pepper
- ¼ cup diced onion
- ½ cup diced tomatoes
- ½ cup washed and drained can black beans
- 2 cups cooked brown rice (converted)
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- salt and pepper to taste
- ½ cup green onion for garnish
Procedure
In a large skillet heat olive oil and add onion, bell peppers and sauté for 3-4 minutes. Add chicken breast, cumin, oregano, cayenne pepper, and salt to taste and cook until chicken is fully cooked (about 4-5 minutes.) Add tomatoes and black beans and sauté for 2-3 minutes. Toss with brown rice and garnish with green onions. Serves 4-6.
Whipped Cauliflower by Chef Marc
Ingredients
- 4 cups frozen cauliflower
- 1 tablespoon sour cream
- 1 tablespoon half and half
- 1 tablespoon butter
- 4 tablespoons cheddar cheese
- salt and pepper to taste
Procedure
Boil the cauliflower according to package directions. Over cook the cauliflower so it becomes mushy. Drain in colander and place into a mixing bowl. Add sour cream, half and half, butter and salt and pepper to taste. Blend with stick blender until smooth. Serve and garnish with cheddar cheese. Serves 6-8.
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