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Jeremy's on the Hill
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 Recipes
from Chef Jeremy
Sweet Potato Chive Puree
Pumpkin Pot De Creme
Maple Bourbon Bread Pudding
Lemon Truffle Vinaigrette
Blueberry Lemonade
Apple Cobbler
with Orange Blossom Water
Chambord Creme Brule!
Chilled Out Gazpacho
Spinach Salad with
Garlic Croutons, Goat Cheese, Kalamata Olives and Garlic-Olive Oil
Vinaigrette
Grilled
Rack of Lamb with Rosemary Garlic Vinaigrette
Garden Carrot Soup
& Green Onion "Scallion" Dressing
Crispy Brussel Sprouts &
Chickpeas
Chilled Out Gazpacho
1 62 oz bottle of
V-8 or other type of vegetable juice
1 red onion chopped
vertically
2 cloves of garlic
1 Blender
10 Roma tomatoes
halved vertically, then quartered vertically, then cut each wedge into
thirds
1 summer squash,
Julienned (remove seeds)
1 zucchini, Julienned
(remove seeds)
½ Jalapeño, Julienned
(remove seeds)
2 avocados, diced
(remove skin and pit)
3 limes, juiced
1 bunch cilantro,
minced
1 tablespoon salt
1 teaspoon white
pepper
2 tablespoons
Worcestershire sauce
1 teaspoon cayenne
pepper
1 teaspoon dark chili
powder
Directions
Combine the first
three ingredients and blend in mixer at medium speed
Julienne (cut into 2
½ ‘’ strips) the next four vegetables and chop into uniform shapes.
Mix avocado and lime
juice in a glass mixing bowl and add blended ingredients along with your
chopped vegetables. Season with salt and pepper, and let sit for 5
minutes. Add your chili powder, cayenne pepper, Worcestershire sauce,
and cilantro. Adjust with a little more salt if necessary and if you
want some extra heat, add more cayenne pepper. You know what they say…
“If you can’t take the heat..”
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