Several weeks ago while having lunch at a restaurant in Chanhassen I asked the server what the best salad was on the menu. Her response was the Greek salad with grilled chicken.

The salad arrived and it was not what I expected. The chicken was dry and tasteless and the dressing was overpowered with oregano.

The positive I took away from this experience was to go back and create the best possible Greek and chicken salad I have ever tasted.

Garbanzo beans are a staple throughout Europe and the Middle East. Used in soups, stews, salads, and as a puree commonly known as hummus. They’re a high source of nutrients, protein, fiber, and are free of cholesterol. They have a nutty flavor and buttery texture. This recipe blends Italian and Greek influence and is a terrific appetizer for parties. Surround with fresh vegetables, Greek olives, feta cheese, and toasted pita triangles.
Severson caters to private dinner parties and teaches private or group cooking lessons. He can be reached at philchef1@netzero.net or (612) 802-0616.

The next two months are my favorite time of the year for good healthy eating. The farmers markets blossom with fresh herbs, vegetables and fruits. I can't think of anyone who doesn't enjoy homegrown sweet corn. Whether boiled, grilled, roasted, or smoked, it's all good. Sweet corn is enjoyed on the cob, off the cob, in soups, chilies, stews, salads, relishes, and salsas. A wonderful side dish for any of your favorite grilled foods is roasted corn salad.

As a child I always had fond memories of the classic American potato salad my aunt used to make and the German potato salad my Grandmother made. Countries such as Peru in South America to European nations all have there own version of potato salad. With warm weather upon us it makes sense to match up this terrific side dish with our favorite grilled or barbequed foods.

Fresh strawberries, raspberries, and blueberries are readily available at local farmers markets throughout July. I like to prepare this simple classic custard sauce flavored with orange and vanilla bean a day in advance and fill large martini or wine glasses with assorted berries and top with custard sauce, pistachio nuts and fresh mint for a light, flavorful and visually appealing summertime dessert.

Severson caters to private dinner parties and teaches private or group cooking lessons. He can be reached at philchef1@netzero.net or (612) 802-0616.

Ingredients

I few weeks ago I wrote about a fresh green bean recipe that was matched up with some beautiful wild Alaskan Salmon. The Copper River Salmon from Alaska is available from both major grocery stores in the Twin Cites for the next month. Look for both stores to advertise specials and take advantage of the savings. I have combined the flavors of fresh rosemary, *traditional Caesar dressing, and fresh grilled salmon, along with Kalamata olives and roasted red peppers for a bold, tasty, and healthy summer lunch or dinner.

With the warm weather soon approaching us we shift to eating lighter and healthier foods and substitute the stove with our gas and charcoal grills. This recipe for chicken salad is a great choice for a great luncheon or light supper.
Instead of traditional mayonnaise base dressing I’ve opted for a lighter, refreshing, healthier and bold tasting citrus dressing flavored with toasted cumin and fennel seed. Mix up your favorite greens and top with this terrific chicken salad. Garnish with fresh fruit avocado and nuts and enjoy!

One of the more popular cuts of meat on restaurant menus are porterhouse pork chops. This cut of meat has a bone down the center with the sirloin portion on one side and the fillet portion on the other. They’re thick, lean, tender, affordable, easy to prepare, and delicious!

Ingredients
1-Cup Light Mayonnaise
2-Tbsp Minced Dill Pickles
2-Tbsp Sweet Pickle Relish
2-Green Onions (minced)
1-Tbsp Chopped Fresh Parsley
1-Tsp Capers
1-Tsp Fresh Dill ( 1/2 Tsp if using dry)
1-Tbsp Lemon Juice
1/2-Tsp lemon peel (grated)
1/2-Tsp Kosher Salt
1-Tsp Fresh Ground Pepper
1/3-Cup Heavy Whipping Cream

Method
1. Combine first 10 ingredients and chill.
2. In a clean stainless steel bowl, wisk whipping cream with whip until soft peaks. Gently fold in 1/3 of the whipping cream. Fold in remaining whipping cream and chill.
Makes about 1 1/2 cups

I was asked recently at a family celebration to provide dessert for 24 people. I wanted to make something elegant, easy to make, and that could be prepared earlier in the day so I could enjoy the celebration. I remembered the wonderful reviews for my chocolate hazelnut bread pudding that we served at Café Paradiso in Denver, Co.
We baked them in individual 7-8 ounce ramekins in a water bath and served them warm surrounded by crème anglaise (vanilla custard sauce), toasted hazelnuts, fresh raspberries and fresh mint leaves.