Conference Recipes from Omni Grove Park Inn Banquet Chef Melissa

Oct 09, 2018 by Healthy Eating in Practice in  General
Chef Melissa McKnight of the Omni Grove Park Inn

Between the conference meals and cooking class creations the food was outstanding at our inaugural Healthy Eating in Practice Conference. Our sincere thanks to Banquet Chef Melissa McKnight and the Omni Grove Park Inn for preparing delicious and nourishing meals and snacks for our conference attendees. Below are a few of the requested recipes from the conference. We hope to share more soon.

Smoked Trout Hash

5 lbs smoked skin on local trout

1 tbsp Cajun seasoning

Smoker

3 tbsp olive oil

1 clove garlic minced

1 onion julienned

1 thyme sprigs picked

local potato diced or shredded

 

Directions:

Smoke trout with seasoning and allow fish to cool so you can remove the skin and flake.

In large pan sweat the onions in oil until translucent

Add potatoes and spices, cook on medium heat, allow potatoes to cook, stirring when needed.

When potatoes are cooked fold in the trout and serve immediately.

 

Quinoa Corn Cakes

1 cup cooked quinoa

1 tbsp garlic granulated

3 tbsp minced parsley

1 tsp kosher salt

1/2 tsp cracked black pepper

2 each local corn charred and cut from cob

3 tbsp olive oil

 

Directions:

Cook quinoa in water and allow to cool slightly, save the excess liquid for the cakes

Char corn and cut kernels from cob

In large bowl combine all items and mix well, add the cooking liquid if needed to make cake more flexible.

Scoop and portion desired cake size

In a hot heavy bottomed pan, sear the cakes on each side and finish in the oven to heat evenly.

Add shredded cheese and peppers for additional flavors

 

Black Eyed Pea Salad

2 cups black eye peas

1 stalk celery, medium dice

1/2 onion, medium dice

1 each tomato medium dice

1 each jalapeno

3 tbsp olive oil

3 tbsp rice wine vinegar

1 tsp kosher salt

1 tsp cracked black pepper

Directions:

Artisan lettuce cleaned and chopped

Mix oil and vinegar and jalapeno, making simple vinaigrette.

Mix all other items together and add dressing as desired for flavor and constancy.

 

What Is Culinary Medicine?

Jun 14, 2018
Medical schools across the country have caught on to what seems like common sense: What you eat affects your health. According to Tulane University’s Goldring Center for Culinary Medicine, more than 40 schools now offer…

Moving Toward a Plant-Based Diet

Jun 14, 2018
The phrase “plant-based diet” inspires fear in many of our patients. In the U.S., consumption of animal products isn’t just commonplace, it’s integral to our culture. However, reducing the amount of meat and dairy…
Farm to Hospital

Farm to Hospital to Improve Patient Health

Jun 25, 2018
According to The American College of Cardiology, hospital meal options provided to patients directly impact patient health. Hospital initiatives that focus on nutrition range from increasing exposure to regional farmers and vegetable to plant-based…

Leave a Comment

Your email address will not be published. Required fields are marked *

Comment *