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3 Chefs – 3 Salads – 3 Ways To Celebrate Summer

By Invito Personal Chef, Anthony Jordan

Note: This is a multi-page article. Be sure to read all 4 pages:

Page 1: Introduction – We celebrate the summer, you can too.

Page 2: Senegalese House Salad – Chef Yvonne Howard

Page 3: Greek Salad – Chef Nick Semertzides

Page 4: Afro-Summer Salad – Chef Anthony Jordan

LOOK WHAT’S GROWING THIS SUMMER

Summer is the season when getting your vegetables “locally sourced” is easy to do.  This is the peak season for communities to connect regularly through the natural celebration all around us of food growing.  From farmers, to community gardens and even the single simple potted patio plant, food is growing everywhere around you right now. If you can’t actually get to some garden and participate in the process then you should get to a local city or farmer’s market to take in the aroma and colorful sights of fresh produce. You can also find gourmet restaurants like Virginia Beach’s Commune, which serves all local and sustainable dishes much of it grown on their own nearby farm. ‘Wherever you go – farm, garden, market or restaurant you’ll find that the human interaction and fellowship can be the socially nutritional equivalent of fresh vegetables. Summer is an especially ideal time of year to celebrate with food the life God gives us in the company of others.

OUR SUMMER CHEF SALADBRATION

Faith & Fitness Magazine invited Invito Personal Chef Anthony Jordan to enlist the culinary skills of Chef Nick Semertzides and Chef Yvonne Howard to each help us get the summer started right with easy-to-do salads that don’t really require a “recipe”. Just bring the fresh goodies together to your own taste. They gathered at the café of the Lord’s Gym in Cincinnati, Ohio to prepare their salads and help bring attention to an incredible local ministry that touches the lives of so many.

It was the perfect place to launch our Summer Chef Saladbration and underscore the important role good sound nutrition plays in regular physical training. The exercise and eating gave way to plenty of good fellowship – a staple component of the Lord’s Gym experience.

In this short video all three chefs demonstrate how to prepare all three salads.

 

YOUR SUMMER CHEF SALADBRATION

Be your own minister of gastronomical fellowship by using these three simple salad recipes as a start to your summer season. Making fresh and flavorful salads at home with other chefs (family and friends) is a simply routine you can start, repeat and cherish. The Bible verse, “taste and see that the Lord is good” can be your refrain as you bring to the table your creation. Let your salads be works of art crafted with ingredients you find, seasoned with fresh herbs, packed with nutrient-dense freshness and served with a sense of anticipation for the good times God will provide as you share meal times together all summer season.

Ready to get started? Proceed to the next three pages and let the celebration begin!

PAGE BREAK

Senegalese House Salad

The Senegalese House Salad is a traditional salad and a safe way to get started for the beginner. Whole cherry tomatoes make preparation easy. As you see in the video on the first page, 'building' this salad by the plate is a good way to create a consistent looking salad for each of your guests. As with all of our salad recipes you're encouraged to try variations and design your own signature salads.

Build each plate individually

Iceburg Lettuce

Cucumbers (slices)

Cherry tomatoes (whole)

Carrots (shredded or grated)

Red Onion (slivered)

Bell Peppers

Garlic (fresh chopped)

Lemon Pepper-Lime Vinaigrette

 

About Chef Yvonne Howard:

Chef Yvonne Howard is the owner of Mor Diallo Teranga Restaurant

Use the numbers below to read all the pages in this article.

Page 1: Introduction – We celebrate the summer, you can too.

Page 2: Senegalese House Salad – Chef Yvonne Howard

Page 3: Greek Salad – Chef Nick Semertzides

Page 4: Afro-Summer Salad – Chef Anthony Jordan

PAGE BREAK

Greek Salad

Once you taste this Greek salad you'll never want a mass produced restaurant Greek salad again. Chef Nick introduces nuances like 'baby' cucumbers and the bold flavor of goat cheese to set this salad apart from all the others. The distinct dressing will have you wanting to visit Thessaloniki for your next fitness vacation.

Mixed Greens (picked fresh from the garden or market)

Strawberries (sliced)

Baby Cucumbers (slices)

Almonds (slices)

Goat Cheese (crumbled)

50% Wild Orange Olive Oil and

50% White Balsamic Vinegar (to taste)

mix all ingredients

 

About Chef Nick Semertzides:

Short-order cook Nick Semertzides was born in Thessalonika, Greece, where he acquired a lifelong love of eating, his most outstanding character trait.  Having lived and loved in such varied places as New Jersey, Oklahoma, Chicago, and Cincinnati, he has honed his love of food into a sharp butter knife of overindulgence and "the gout."  Under doctor's orders, he has rediscovered salad as something more than "what you eat while waiting to eat something else," and today he can be found raising his own vegetables and pondering far eastern philosophies as well as working for Mt Kofinas Olive Oil, in Cincinnati, OH.

Use the numbers below to read all the pages in this article.

Page 1: Introduction – We celebrate the summer, you can too.

Page 2: Senegalese House Salad – Chef Yvonne Howard

Page 3: Greek Salad – Chef Nick Semertzides

Page 4: Afro-Summer Salad – Chef Anthony Jordan

PAGE BREAK

Afro-Summer Salad

When you're ready to explore just how far fruit can take a garden salad, Chef Jordan's refreshing salad will have you hooked.  He uses melon, black berries, raspberries and kiwi - four fruit he knows go well together. Then he adds apple chips as a crisp bonus. From here you'll want to try your own fruit combinations as you create your own signature salad.

 

Organic Spinach

Melon (chuncks)

Black Berries (whole)

Raspberries (whole)

Kiwi (sliced)

Apple Chips (dried slices)

Lightly drizzle Honey Poppy Seed Dressing

 

About Invito Personal Chef Anthony Jordan:

Chef Anthony Jordan was born and raised in Cincinnati, Ohio.  He became a prep cook at age eighteen at Bachuss in downtown Cincinnati across from Historic Music Hall. A decade later he was a line cook at La Masionette, a restaurant that won the Mobile 5-star award for forty years consecutively. He always wanted to start his own business and in 2012 Invito Personal Chef was launched. Today, through his business he does healthy food preparation and demonstrations for athletes, people with health issues and everyday individuals. He plans to open a local restaurant later in 2017. Chef Jordan likes making the Afro-Summer Salad because it is light, easy to do and seasonal.

Use the numbers below to read all the pages in this article.

Page 1: Introduction – We celebrate the summer, you can too.

Page 2: Senegalese House Salad – Chef Yvonne Howard

Page 3: Greek Salad – Chef Nick Semertzides

Page 4: Afro-Summer Salad – Chef Anthony Jordan


This article appears in the Nutrition Department of the June/July 2017 issue of Faith & Fitness Magazine.

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