Edamame Guacamole

Serves: 4-6 People
Cooking Time: 20 Minutes

Ingredients:
1 ½ cup frozen shelled edamame, thawed
3 ripe avocado, peeled, pitted and small diced
1/2 cup chopped cilantro
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 teaspoons Tabasco
Juice of 1 lime
Salt and freshly ground black pepper, to taste

Directions:
Put edamame, garlic, ginger, Tabasco and lime juice in the food processor and pulse until finely chopped but not smooth. You want some texture in the edamame. Transfer edamame mixture to a medium size mixing bowl and diced avocados, cilantro and season with salt and pepper, mix well to incorporate all the ingredients together. Transfer edamame guacamole into a serving bowl. Serve with your favorite tortilla chips or vegetables.

Kona Coffee Infused Soba Noodle Salad

Serves: 4-6 People
Cooking Time: 45 minutes

Ingredients:
Sesame Vinaigrette Ingredients
1/3 cup Kikkoman memmi noodle soup base
1/3 cup rice wine vinegar
1/4 cup vegetable oil
3 tablespoons toasted sesame seed oil
1 teaspoon Tabasco
2 teaspoon ginger, grated
2 teaspoon garlic, grated

Soba Noodle Salad
12 cups Kona Sun 100% Kona Coffee, strong brewed
1 pack 8 ounces buckwheat soba
1 tablespoon salt
2 cups Napa cabbage, finely shredded
1 cup red cabbage, finely shredded
1 cup diakon, julienne cut
1 cup carrots, julienne cut
1 cup celery, thinly sliced on the bias
2 cups bean sprouts
1 cup cilantro, chopped
3 scallions, thinly sliced

Directions:

In a large pot bring brewed coffee and salt to a boil. Add soba noodles and cook for 5-6 minutes, stirring occasionally. Once noodles are al dente remove from heat and drain. Next run noodles under cold water to cool them down quickly and make sure to drain well.

To make the vinaigrette whisk all ingredients together in a large bowl and add the vegetables, soba noodles, cilantro and scallions. Toss the ingredients together and serve cold.

soba noodle salad

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Lemon Roasted Artichokes

Serves: 4 people
Cooking Time: 1.15 hours

Ingredients:
4 whole large artichokes
3 lemons
1 pack Italian dressing mix
2 cloves garlic, minced
5 tbsp olive oil

Directions:
Preheat the oven to 425 degrees. Wash the artichoke and then using a serrated knife, cut the artichoke open in half and remove hairs from the choke. Cover a baking sheet with heavy-duty foil and then place the artichokes face-up onto the sheet. Next juice one lemon into a bowl and add the minced garlic, olive oil and Italian dressing mix. Stir together well and then apply the dressing to the top of each artichoke. With the remaining two lemons cut off there top and bottom and then cut each lemon into 4 rings as a garnish for each artichoke. Roast for 55 minutes in the oven. Enjoy hot and finish with a squeeze of the garnish lemon to add a burst of flavor to this appetizer.

artichoke

Quinoa Salad

Serves: 4-6 people as a side dish or light lunch
Cooking Time: 30 Minutes

Ingredients:
2 cup quinoa
4 cups water
1 avocado – peeled, pitted and diced
1 cup cherry tomatoes, quartered
1 red pepper roasted, diced
1/2 cup red onion, diced
1/2 cup cilantro
1 clove garlic, minced
1 large lime juiced
1 Tablespoon Coconut Oil
1 Tablespoon Chili Garlic Sauce
Salt and pepper to taste

Directions:
Rinse the quinoa thoroughly before cooking to remove the bitter coating on the grains. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer for about 15 to 20 minutes until the quinoa is tender and the water has been absorbed. Once cooked let the quinoa cold down in the refrigerate. Once the quinoa has chilled, gently stir in the tomatoes, roasted pepper, onion, cilantro and garlic. Season with lime juice, coconut oil, salt, and pepper and mix together. Enjoy with your favorite poultry or as a light lunch.

quinoa salad

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Spring Gazpacho

Serves: 4-6 people
Cooking Time: 20 Minutes

Ingredients:
12 medium size vine ripen tomatoes
2 cloves garlic
1 English cucumber, peeled and cut into small dice
I pack (8oz) currant tomatoes, wash, remove tops and quarter
1 large ripe mango, peeled and cut into small dice
¼ 1easpoon fine ground black pepper
1 teaspoon sea salt
2 ½ tablespoons fresh chives, small diced

Directions:
Wash, core and quarter the vine ripen tomatoes. Add the vine ripen tomatoes, garlic, salt and pepper in a blender and blend until smooth. Pour the mixture into a large bowl. Add quartered currant tomatoes, diced cucumbers, diced mangos and minced chives to the pureed tomato mixture and stir until well incorporated. Refrigerate for at least an hour before serving. Enjoy cold with crusty bread or crunchy croutons.

Spring Gazpacho

To Impress Pita Chips

Servings: 1 Pita (or 4 pieces) per personal

Ingredients:
Whole Wheat Pita Bread (one per person)
Olive Oil
Parmesan Cheese
Salt & Pepper

Directions:
Brush the pita bread with olive oil and season with salt. Cut into 4-6 pieces and place on baking sheet. Sprinkle with Parmesan cheese. Bake at 350 degrees for 10 min or desired crispness. Serve with Edamame Hummus or any other cheese spread.

Edamame Hummus Recipe

Candy Ginger & Apricot Cranberry Relish

Serves: 12-14 people as a condiment
Cooking Time: 30 minutes

Ingredients:
1-tablespoon olive oil
1 medium size onion, small diced
1 tablespoon minced garlic
¼ teaspoon kosher salt
1 7oz pack Mediterranean apricots, small diced
3 tablespoons minced candy ginger
1 cup orange juice
2 15 oz cans whole cranberry sauce
¼ teaspoon Chinese 5 spice (optional)
½ bunch cilantro, finely chopped
1 orange, zested

Directions:
Place a medium saucepan over medium heat, add olive oil, onions, garlic, kosher salt and cook for 5 minute or until the onions are soft and translucent. Meanwhile, chop the apricots and candy ginger into small pieces and place into the saucepan, add orange juice. Cook the mixture until the juice is adsorbed completely into the mixture (about 5 more minutes). Once the orange juice is cooked down add in Chinese 5 spice and cranberry sauce. Remove from heat, and transfer to a bowl and let cool down. Once the cranberry sauce is cool to the touch, add in chopped cilantro and orange zest. Great for the holiday – serve with Turkey, Chicken, or Lamb.

Cranberry Relish Recipe

Image: FreeDigitalPhotos.net

Berry & Apricot Easter Cereal Treats

Serves: 10-12 people
Preparation Time: 15 minutes
Total Time: 1:15 minutes

Ingredients:
1/4 cup Butter
1 (10.5 ounce) Package Miniature Marshmallows
1 teaspoon Vanilla Extract
1 (12oz) Box Special K Red Berry Cereal
1/2 cup Dried Blueberries
1/2 cup Dried Cranberries
1 pack (6oz) Dried Apricots
Optional: Themed Easter Cookie Cutters

Directions:
Grease a 9×13 inch pan with cooking spray. Chop the apricots into small pieces and set aside. In a large microwave safe bowl, combine butter, vanilla extract and marshmallows. Microwave on high for 1 to 2 minutes, stopping to stir the mixture every 30 seconds until smooth. Remove the mixture from the microwave and add and the cereal, blueberries, cranberries and apricots. Stir well. Pour the mixture into the cooking pan, cover with plastic wrap, and press contents evenly into pan with your fingers or a spoon (to create the hard bar texture). Let the treats cool for about 1 hours until the mixture is firm to touch. Cut into squares or for a festive look use decorated Easter themed cookie cutters to make bunny or egg shape treats.

Berry & Apricot Easter Cereal Treats Recipe

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All American Watermelon Salad

Serves: 4-6 people
Cooking Time:25 minutes

Ingredients:
1 Small Seedless Watermelon, Cut off the rind and cut into small 1 inch cubes
1 (5 oz) Package of Arugula
1 (4 oz) Package of Feta Cheese, Crumbled
1 Box of Cherry Tomatoes, Wash and cut in half
1 Small Cucumber, Peeled and Sliced
1 Cup whole fresh mint leaves, julienned

Vinaigrette Ingredients
1/4 cup freshly squeezed orange juice
1 Lemon Zested
1/4 cup or 2 lemons, juiced
1 large Shallots, minced
1 tablespoon Honey
1/2 Cup olive oil
1 Teaspoon kosher salt
1/2 Teaspoon freshly ground Black Pepper

Directions:
In a medium size bowl, zest one lemon and add the juice of both lemons. Next whisk in the orange juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. Place the watermelon, cucumber, feta, cherry tomatoes, arugula, and mint in a large bowl or platter and drizzle with enough vinaigrette to coat lightly and toss evenly. Serve immediately for a light lunch or refreshing starter to your meal.

 

watermelon salad recipe

 

Lemon Arugula Pesto Linguine

Serves: 4-6 people
Cooking Time: 45 minutes

Ingredients:
2 boxes (1lb) Barilla Linguine
1 (5 ounce) package of fresh Arugula
2 lemons (zest of both lemons and only one lemon juiced)
8 cloves garlic
2 cup olive oil
1 ½ cups pine nuts, toasted (Can substitute with Almonds or Macadamia Nuts)
1 cup freshly grated Parmesan
2 Teaspoon Salt
2 Teaspoon Black Pepper
Parmesan Cheese to top pasta

Directions:
Preheat oven to 350°, place raw pine nuts onto a sheet pan and bake for 5 to 7 minutes or until lightly brown. Remove them from the oven and set them aside to cool. Combine the arugula, lemon zest, lemon juice, garlic, pine nuts, Parmesan cheese, salt, pepper and olive oil into a food processor and blend in until smooth. Remove the pesto from the processor and put it into a large bowl. Cook Pasta to box directions. Add cooked pasta into bowl with pesto and mix well. Top with Parmesan cheese and enjoy!

Lemon Arugula Pasta Recipe

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