Chef Scott’s Recipes

Being creative in the kitchen and running one seven days a week is a tremendous challenge – I know! I owned my own restaurant in Atlanta for many years. But being creative and experimenting with food is what we chefs thrive on. Here are some of my recipes that illustrate how SupHerb Farms’ ingredients can add flavor and excitement to just about anything. Enjoy!

• Featured Product: SupHerb Fusions Roasted Red Pepper Spread Paste

  Grilled Chicken Panini with Roasted Red Pepper Aioli

  Napa Roasted Potato Salad with Red Pepper Balsamic Vinaigrette Salad

  Roast Beef Sandwich with Roasted Red Pepper Mayonnaise and Provolone Cheese

  Roasted Corn and Feta Salad with Creamy Red Pepper Greek Yogurt Sauce

  Roasted Red Pepper Pesto, Provolone and Spinach Stuffed Pork

• SupHerb Fusions Concepts from Videos

  Asian Summer Rolls

  Moroccan Pork Cubanos

  Tagine Chicken

  Spicy and Skinny Breakfast Flatbread

  Roasted Pork Sandwich with Sun-Dried Tomato Chipotle Aioli

  Sun-Dried Tomato and Chipotle Butter Stuffed Chicken Topped with Bruschetta

• Appetizers

  Asiago and Rosemary Pennies

  Shrimp and Crab Ceviche

  White Bean and Artichoke Bruschetta

• Beverages

  Ginger Margarita

  Ginger Syrup

  Pink Grapefruit and Tarragon Salty Dogs

  Strawberry Basil Daiquiri

  Thai Ginger Lemon Grass Mojito

• Desserts

  Decadent Chocolate Ginger Cupcakes with Lemon Grass Butter Cream Frosting

  Jalapeno Crème Brulée with Strawberry Kiwi Salsa

• Dips & Sauces

  Arugula Pesto

  Basil Butter

  Bruschetta Butter

  Flavored Cream Cheese Spread

  Mango Salsa

  Parsley Butter

  Southwestern Butter

  Sun-Dried Tomato Basil Cream Cheese Spread

  Tomatillo and Avocado Salsa

• Entrées

  Arugula and Goat Cheese Pasta Topped with Roasted Tomatoes

  Asian Pizza

  Asparagus and Ricotta Frittata

  Basil Sorrel Panko Chicken

  Bruschetta Pizza

  Cedar Plank Sockeye Salmon and Mexican Rice Topped with Fire and Smoke Mango Salsa

  Chicken Breast Stuffed with Havarti Cheese and Chimichurri Topped with Fresh Pico de Gallo

  Ginger Cilantro Sesame Chicken and Vegetable Stir Fry

  Mini Corn Cakes and Grilled Salmon Topped with Fresh Tomato Bruschetta

  North African Roasted Chicken

  Pesto Stuffed Chicken Thighs

  Roasted Chicken with a Spicy Italian Tomato Crust

  Roasted Red Pepper Pesto, Provolone and Spinach Stuffed Pork

  South of the Border Pizza

  Sun-Dried Tomato Basil Pizza

  Tuscan Pizza

  Tuscan Roasted Chicken Topped with Tomato Bruschetta

• Salads

  Basil Parmesan Chicken Salad

  Grilled Portobello Mushroom and White Bean Salad

  Herb and Pecan Chicken Salad

  Italian Marinated Shrimp Salad with Field Greens

  Low Calorie Tarragon Egg Salad

  Napa Roasted Potato Salad with Red Pepper Balsamic Vinaigrette Salad

  Roasted Corn and Feta Salad with Creamy Red Pepper Greek Yogurt Sauce

  South American Orzo Salad

  Tuscan Roasted Potato Salad

• Sandwiches

  Argentine Steak and Cheese Sandwich

  Argentinean Sliders with Chimichurri Aioli

  Bacon, Lettuce and Tomato Sandwich with Basil Aioli

  Grilled Chicken Panini with Roasted Red Pepper Aioli

  Grilled Chicken Sandwich with Herb Mayonnaise

  Italian Farmer’s Sandwich

  Prosciutto and Mozzarella Panini with Sun-Dried Tomato Spread

  Roast Beef Sandwich with Roasted Red Pepper Mayonnaise and Provolone Cheese

  Smoked Turkey Sandwich with Sweet Red Pepper Sage Mayonnaise

  Tuscan Smoked Turkey Sandwich with Zest Tomato Mayonnaise

• Sides

  Arroz Mexicano

  Mexican White Rice

  Sun-Dried Tomato Basil Rice Pilaf

• Soups

  Clam Chowder with Arugula and Bacon

  Tuscan Spicy Sausage and Chick Pea Minestrone Soup Topped with Pesto Parmesan Cheese