|Connect with us for gluten-free recipes, allergy testing, dietary coaching and more!
Katianna Weiner, chef at The Restaurant @ Meadowood (St. Helena, CA), feels “The futureof food is about education and awareness. Knowledge is power. A deeper understanding of where, when, why and how products make it to our kitchens will drive the industry forward.“ And “allowing product to dictate the direction of cuisine” is the how Jessica Largey, chef at Manresa (Los Gatos, CA), says we can focus more on healthy choices for our plates.
It starts with knowing healthy options are available and Chef Deb has a program to get you on the right track. Enjoy good food and good health again!
Father’s Day is here! Show Dad how much his health means to you with a gift certificate for Grilling Classes, Chef service or meal delivery service built around his favorite food, tailored specifically for his nutritional needs! Call today for more information about these and other gift ideas.
Happy Taste Buds for Dad Day! Family invited!
Filet Mignon with Roasted Tomato Sauce & Grilled Summer Squash
3 Lbs. Roma tomatoes, halved lengthwise
1/2 cup olive oil
2 tsp. kosher salt
1 1/4 tsp. cracked black pepper
3/4 cup Greek yogurt
2 Tsp. garlic powder
5 Lbs. summer squash, thinly sliced lengthwise
24 Ea. filet mignon steaks (about 8 ounces each)
fresh parsley leaves for garnish
Prep Time: 1 hour – 2 hours
Toss tomatoes with 1 Tbsp. of the oil, and 1/4 tsp. each salt and pepper. On parchment-paper lined half sheet tray, roast tomatoes cut side up at 450 degrees F. for 40 -45 minutes or until browned and charred; cool. In a food processor, puree yogurt, tomatoes and 3/4 tsp. salt. Heat through and hold.
Combine garlic powder and remaining 1 tsp. each salt and pepper. Toss squash with 1 Tbsp. of the oil and 1 1/2 tsp. of the seasoning mixture.
To serve, coat the steak with some of the remaining oil and some of the remaining seasoning mixture. Grill the steak and squash over medium-high heat until internal temperature of the steak reaches 145 degrees F. for medium-rare and squash is tender-crisp, turning once.
Spoon sauce onto dinner plate. Arrange the steak over the sauce; place drops of oil onto the sauce. Serve the steak with the squash garnished with parsley.
Chef Tip: Complete this plate with a side of garlic mashed potatoes and grilled shrimp for a fresh spin on Surf & Turf!
High-quality food can be expensive, but so is the high cost of poor health and diet-related disease. Prevention is the best cure.
“The first wealth is health.” – Ralph Waldo Emerson
For more information Email Chef Deb Directly!
Join the Savor Culinary community today!