From Chef Gerard

Posted October 11, 2011 by Chef Gerard Viverito
Prepare the Romesco sauce, drizzle over the seared scallops and serve immediately.

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Posted October 11, 2011 by Chef Gerard Viverito
Roasting sweet potatoes is a time saver over boiling and mashing them. You will have less to clean up and an aromatic treat from the deeply flavored maple syrup. --Chef Gerard Viverito

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Posted October 11, 2011 by Chef Gerard Viverito
This lighter pumpkin pie has the rich, subtle spices of the classic with a delicate, faintly sweet crust. --Chef Gerard Viverito

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Posted October 11, 2011 by Chef Gerard Viverito
This thick, sweet confiture made with onion and red palm oil is a healthier choice than the traditional caramel sauce.

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Posted October 11, 2011 by Chef Gerard Viverito
This decadent pie is loaded with juicy apples and topped with a heart healthy crunchy topping. -- Chef Gerard Viverito

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Posted October 11, 2011 by Chef Gerard Viverito
Holiday dinners are best complimented with a relish or chutney, and this one is particularly quick and healthy because the dried Cranberries and Goji Berries readily absorb the sweet, sour and spicy chutney seasonings. -- Chef Gerard ViveritO

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Posted October 11, 2011 by Chef Gerard Viverito
It is tradition to fry latkes in hot oil, but these shredded potato and shallot pancakes get a coating of matzo crumbs, are pan-fried in a small amount of Malaysian Red Palm Fruit oil and finished in a hot oven for a few minutes. The results are a rich buttery taste that is free of trans fats and is cholesterol neutral and a great source of Vitamin A and E! -- Chef Gerard Viverito

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Posted October 11, 2011 by Chef Gerard Viverito
Cornbread stuffing, is a Southern favorite, is a healthier change from more traditional white-bread stuffing, uses Italian turkey sausage, rather than pork, and omits the butter and cream to cut the fat by two-thirds. --Chef Gerard Viverito

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Posted October 11, 2011 by Chef Gerard Viverito
A delicious chicken dish covered in a Palm Oil sauce from Chef Gerard.

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Posted September 21, 2011 by Chef Gerard Viverito
Tip: The bagna cauda sauce can be made one day ahead. Cool, then cover and refrigerate. Rewarm before using to speed up meal preparation of the mackerel and polenta.

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Posted September 21, 2011 by Chef Gerard Viverito
This halibut and beet dish is covered in a light tomato and palm oil vinaigrette.

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Posted September 19, 2011 by Chef Gerard Viverito
Fresh herbs, onion and pancetta pair wonderfully with Brussels sprouts. This vegetable is made better by the cool weather of fall and early winter. -- Chef Gerard Viverito

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