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Fabulous F ood Fabulous Food Fabulous Food

Springing4 into Fresh Vegetables Summer!

Holiday Giving – Foodie Style

As we come into the spring season and (hopefully) shake off the end of winter doldrums, we are starting to think more It’s finally here! Warm (and humid) weather, lots of fun and about sun. the Time fresh produce that will start to pop uptoinslow ourdown grocery ith the thoughts naturally at theholidays beach or inapproaching, the back yard. Life seems a bit, stores.despite While we’ve been able to get “fresh” produce all through hectic schedules all around. Produce is in abundance here – in the turn to food, friends and family. Here are the winter, it won’t be long until things grown more locally will stores,some farmers healthy markets andalternatives roadside stands –toand the abundance focus is on healthy, the of start to be available. (Think about those wonderful greens and delicious and fresh. While that is the focus of Cutting Creations cookies that are always around this time ofBoard year. Betterall Jerseyyear asparagus!) That means thatanyou’ll haveopportunity the chance to eat round, this time of year provides even better to take options for you and great for gift-giving as well! of all the lots wonderful flavorsitems that can onlyhaven’t be appreciated with truly mealsadvantage prepared with of fresh that had to travel local produce. Healthy Apple Walnut Muffins – Makes long distances to get to your plate. Here are a12few dishes that 2 cupsinspire flour you. Don’t have the time or the desire to do all this might 1 tsp baking soda Chef SHRIMP SKEWERS SUMMER yourself? Contact Steph with WITH Cutting Board Creations and 1/4 tsp ground cinnamon she’ll FRUIT do all the SALSA work for you. Simply – Serves 4 heat and eat! 1/4 tsp ground ginger Fresh fruit and succulent grilled shrimp capture the essence of summer. Feel free 1/4 tsp groundfruits allspice to combine that you enjoy, and make sureVEGETABLE to use a fresh herb. Use cilantro instead of mint if that is your 1/4 tsp ground nutmeg FRITTATA preference. 1/4 tsp salt – Serves 4-6 Salsa: 2 eggs1/2 cup plum chopped, Breakfast for dinner? Yup! In 1 cup plus 2 T apple juice this dish a colorful selection of ripe 1/2 cup frozen apricotand diced vegetables pair with protein rich concentrate, thawed 1/2 cup nectarine, eggs for a hearty meal. Add a salad, 2/3 cup buttermilk fresh, ripe diced or perhaps a quinoa or brown rice 2 T oat bran 2 tablespoons mint, side, and you are ready to go! Feel 2 small fresh Granny Smith apples, peeled, cored and chopped thinly sliced free to mix up the vegetables based on what you like and what’s available. Just make 2 tablespoons red 1/3 cup walnuts, chopped sure to cutonion them into pieces of a similar size so that they all cook consistently. diced Granny Smith apple, peeled cored and cut into 12 thin •1 small 2 T 1butter tablespoon jalapeno diced garnish 1 for teaspoon lime rind grated •slices, 1 onion, chopped 3 tablespoons lime juice • Preheat 1 smalloven zucchini, thinly sliced to 375 degrees. Prepare muffin pan by spraying or lining with 1 tablespoon honey •12 1muffin cup papers. mushroom, sliced 1/8 teaspoon( cayenne together baking soda, cinnamon, ginger, allspice, nutmeg and • Mix 1 large redflour, bell pepper, diced 12 cherry pitted and halved a1 medium bowl. •salt1incup asparagus, cut into small pieces scallion finely chopped Mix together eggs, apple • ¼ tsp thyme, dried juice and buttermilk in a large bowl. Stir the flour Shrimp mixture into theeggs, egg mixture until the dry (you ingredients are just moistened, tablespoons butter melted • 6-8 2large lightly beaten can also use egg being careful to not overmix. Gently stir in the diced apples and nuts. 2 teaspoons lemon juice substitute or a mixture of eggs and egg whites, as desired) 1 garlic Spoon batter clove into theminced prepared pans, filling cups about 2/3 full. Garnish • 2 T 1parmesan cheese teaspoon tarragon


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eggs are runny. Put into a preheated 375 degree oven for 5 minutes to finish cooking. Let rest in pan for a few minutes before slicing and serving. (Leftovers are really great for lunch If you’d like day!) to enjoy the bounty and beauty of summer but don’t have the the next

time or desire to cook, perhaps it’s time for a Personal Chef. As a Certified Personal Chef and owner of Cutting Board Creations, LLC, I take care of SPRING CHICKEN Pumpkin Bread all the menu planning, grocery shopping, cooking, packaging and clean up 2 cups flour BARLEY ofAND your meals, leaving a kitchen that smells great and a refrigerator full of 2 tsp cinnamon delicious dinners. All the cooking is done in your home, and I bring all the SOUP - Serves 4 1 tsp baking sodaneeded supplies and equipment to prepare your pre-approved, customized Barley is paired with fresh spring 1/4 tsp baking powder menu with me. Meals are ready to heat and eat within minutes. vegetables and chicken in this 1/2 tsp salt tasty soup. Again, feel free to mix 1Thread 1/2cups sugar up onto skewers (make sure to soak bamboo skewers in water for 30 the vegetables based on your minutes before threading to keep them from burning on the grill.) Grill skewers for 3/4 cup vegetable oil Use preferences. Don’t like barley? 3 minutes on each side or until shrimp are done. Serve topped with salsa. 3 large rice, pasta eggs or farro instead, just 1 tsp vanilla adjust the cooking TORTELLINI time appropriately. SUMMER SALAD – Serves 8 •3 cups 1 tablespoon olive shredded fresh pumpkin Roasted vegetables, crunchy nuts,oil tender pasta and flavorful pesto in every bite. This versatile salad canpumpkin be enjoyed or warm. •1 cup 1/2 cup onion, finelycold toasted seeds 20 chopped ounce(s) tortellini Preheat oven to 350 degrees. Prepare pans. This recipe will make one • refrigerated 1/2 cup celery, finely chopped or you can make multiple smaller ones. 1large cup loaf, red bell pepper • thinly 2 garlic clove sliced Sift the flour, cinnamon, baking soda, baking powder and salt together. •In a6cup cups low-fat, reduced 3/4 redchicken onion separate bowl, mixbroth, the sugar, vegetable oil, eggssodium and vanilla. • thinly 12 ounce chicken breast, boneless, skinless, into cut Combine both mixtures and fold in the shredded pumpkin cut and pumpkin 1/2 pound asparagus cut cubes seeds. When all are incorporated, pour into pans. 1 1/2 inch pieces • into 1/3 pearl barley Bakecup one large loaf for 30 minutes or until cooked throughout. (Smaller 2 tablespoons olive oil • 1 15 oz. diced tomatoes loaves will take less time, 2 cups zucchini 1/4 inchso check!) Cool for 15 minutes in the pan. •Remove 1 cup(s) asparagus trimmed and diagonally and put loaf on a cooling rack to cool completely. sliced 1/4 inch dice 1 cup peaspine nuts 3• tablespoons as fresh atomato gift? Wrap tightly and put into a pretty basket or box. 1•Giving pint 1/2cherry cup basil leaf - torn Give with small decorative plates and grape tomatoes halved • 1 tablespoon orange zest a pretty knife. If this is for a coffee 7lover, ounces not give with coffee and coffee Heatwhy oil pesto in large saucepan over medium heat;mugs. add onion and celery and cook, stirring,



1/2 Tabasco taste untilteaspoon beginning to soften, 2-4pepper minutes.sauce, Grate orto finely chop 1 clove garlic; add to the pan 15 finely andbasil cook,leaf stirring, untilsliced fragrant, about 1 minute. Add broth, chicken and barley; bring toPreheat to 450. a gentleoven simmer. Cover and cook over low heat until theGift chicken isacooked through and therinse Personal Cook pasta according to package directions;Give drain and withof barley is tender. This may take up to 30 minutes depending on thecold typewater. of barley you are Season pepper, onions and asparagus with salt and pepper, toss with 1 T oil and Chef this holiday season! using. transfer to baking sheet. Roast 10-12 minutes, turning halfway through. Remove When the barley is done, add the tomatoes and gift juice,certificates asparagus and peas. Our areReturn to and set aside. simmer. Cover and cook over low heat until the asparagus is tender 5 minutes. with an apple slice. remaining 1 T oil and transfer to always a welcome surprise Melt 11 1/2 T butter in a large, oven safe, nonstick skillet over medium heat. Add vegetables Season zucchini with salt and pepper; toss with pounds shrimp Coarsely chop the remaining garlictender clove.but Gather basil, orange zestand and garlic and Bake until lightly golden and cooked through, about 25 minutes. Transfer baking sheet. Roast 5-7 minutes until not brown. Remove add to and thyme. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are and make a unique gift too. 8 skewers sprinkle overChill. soup. to a wire rack to cool completely. pepper mix. cooked through. To prepare salsa, combine all ingredients in a medium bowl; stir well, cover and Combine, tomatoes, pesto, tabasco, basil, pine nuts and vegetables with In a medium bowl, combine the eggs and cheese. Set aside. chill. tortellini. Stir will and enjoy! Giving as a gift? Place muffins in a pretty basket lined with a cloth Melt thePlace remaining T of garlic, buttertarragon in the skillet with the turning coat the butter,1juice, and shrimp in vegetables, a large bowl, toss toto coat. For more information, call 609-841-8567 napkin. Tie cinnamon sticks around a decorative andthe include a jar of vegetables thoroughly. Turn the heat on the pan down tospoon low. Pour egg mixture over Visit preserves. For information, call 609-841-8567 or or visitvisit the vegetables and cookmore without stirring, for 10-15 minutes or until only the top of the

Stephanie Hopkins

Cutting Board


Certified Personal Chef

(609) 841-8567 LLC

Personal Chef Service

“In your kitchen for a dayYour dinner worries melt away!”

Celebrating 16 YYears 13 Celebrating of Celebrating12 15 Years ears of Delighting our Clients! Delightingour ourClients! Clients! Delighting

Stephanie was professionally Stephanie was professionally Stephanie was trained the Culinary Business trained at at the Culinary professionally trained at the Academy, is a Certified Business Academy, a Culinary BusinessisAcademy, Personal Chef, a Certified Food Certified Personal Chef, Chef, is a Certified Personal Safety Manager, and Finalist a Certified Food Safety a Certified Food Safety for the USPCA Personal Chef Manager, and Finalist for the Manager, and Finalist for the of the Year in 2012 and 2013. USPCA Personal Chef of the USPCA Personal Chef of the Services are provided on a first Year. Year in 2012 and 2013. come, first served basis For more information onand For more information there are no contracts ouron services or Gift or Gift– ever! our services For more information onand our Certificates, references, Certificates, references, and services or Gift Certificates, fees, contact Cutting Board fees, contact references, andCutting fees, Board Creations, LLC today! Stephanie Hopkins Creations, LLC today! contact Cutting Board Stephanie StephanieHopkins Hopkins Certified Personal Chef Creations, LLC today. Certified Personal Chef Certified Personal Chef The TheCounty County Woman Woman Magazine Magazine

The County Woman Magazine

March/April2019 2018 July/August November/December 2016

Profile for The County Woman

Atlantic County Woman - July/August 2019  

The County Woman ™ is part of a nationally syndicated publication and has been around for over 31 years. There are over 371 other counties t...

Atlantic County Woman - July/August 2019  

The County Woman ™ is part of a nationally syndicated publication and has been around for over 31 years. There are over 371 other counties t...