Featured Chef
Name: Coralie Satta
Restaurant: Ghini’s French Caffe
I was born in Marseille, France and came to the United States very young. My first love for the culinary arts occurred at the age of two, in France, where I helped my mother and grandmother in the kitchen. My career began at the age of fourteen as a pantry chef at a well known Tucson restaurant. A few years later I worked at a private dinner club in Vermont. I studied under the acclaimed Chef Piro, of Marseille, to perfect my culinary skills. Now I share all of my love and appreciation for the art of French cuisine with you at Ghini’s French Caffe.
“My philosophy of Ghini’s..is to emphasize freshness & simplicity.
We only use whole & locally grown foods, creating dishes that taste amazing and are good for you...Mind, Body & Soul”
I look forward to your company,Chef Ghini
Roasted Root Vegetables with Sour Cream & Herb Dip
Prep time 10 minutes
Cook time 35 minutes
Preheat the oven to 450 degrees
First prepare the sour cream and fresh herb dip and let the flavors blend while you cook your vegetables
Ingredients
- Sour Cream & Fresh Herb Dip
- 2 cups organic sour cream
- 1/4 cup fresh minced parsley
- 1/4 cup fresh minced chives
- 2 tablespoons fresh minced dill
- 1/2 teaspoon sea salt
Combine all ingredients. Refrigerate while you cook the Vegetable dish
- Farmers Choice Roasted Root Vegetables
- 3 cups chopped organic carrots
- 1 1/2 cups chopped and peeled organic turnips
- 1 1/2 cups chopped and peeled organic beets
- 1 whole bulb organic garlic (separated and skin remaining)
- 3 tablespoons Eclectic Pizza Honey Poppy Seed Dressing
- 3 organic shallots cut in half
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
METHOD:
Place all the vegetables in a large bowl, dress and stir mixture until all the vegetables are evenly coated. Transfer onto a greased cookie sheet and let cook for about 35 minutes or until golden brown and tender.
Keep all the greens from the Turnips and Beets for a great side dish!
Thoroughly wash leaves and stems and separate the stem from the leaves (stems take longer to sauté). Place the stems in a frying pan on medium heat with some olive oil and a little bit of water; allow to cook for about 3 minutes. Add the chopped leaves and garlic salt and any seasoning you enjoy and sauté for 5 minutes. Add some fresh lemon juice and sauté for another minute.
You can serve this warm or chilled.
