Most Insurance Accepted | Call Now: 1-844-843-8935 | Email: help@originsrecovery.com

Summer Salads for 4th of July with Chef Tim Pearce

Posted on

Timothy Pearce – Executive Chef, Hanley Center at Origins

Hanley_006RIn 1987, Chef Timothy Pearce began his culinary training in England. During the ’90s he apprenticed for three Michelin Starred Chefs and was working on staff when one British restaurant received the highest Michelin rating. On another exciting evening, he had the opportunity to cater to the Queen of England at Windsor Castle during the Cartier Polo Dinner. From England, Timothy traveled and cooked extensively through Australia, Southeast Asia, India, Laos and Bali. He joined the Hanley Center staff in 2009.

Chef Pearce takes great pride in creating menus that are nutrient-dense and high in antioxidants and omega-3s to help assist individuals in recovery. In addition to spending time with his young son, Timothy enjoys traveling, cycling and photography.
 
 


 
 

Shaved Fennel Summer Salad with Strawberry, Peach and Toasted Almonds

 
 
ssf
 
 

Serves 4

Ingredients:

1 Medium fennel bulb, sliced thin. 

Fennel top sliced into 1 inch pieces

1 Large shallot, thinly sliced

1 Ripe peach sliced into wedges

1/2 Pint strawberries sliced into wedges

1 Cup toasted Almonds 

5 Tbsp Rice Vinegar

5 Tbsp vegetable oil

Five drops of fish sauce

1 tsp sugar

 
 
ss2
 
 
Gently mix together the first seven ingredients in large bowl. Whisk together remaining ingredients in separate bowl, then add to salad and toss. Taste and correct seasoning if needed. Serve cold. 

 
 

ss3

 
 


 
 

Watermelon Feta Salad with Ginger Dressing

 
 
Capturess
 
 

Serves 4

Ingredients:

1/2 Watermelon diced small

1 Cup feta

1 Cup pumpkin seeds roasted

1/2 cup pickled ginger pureed

1/4 cup rice vinegar 

6 pieces green onion, sliced

 

Add all ingredients into bowl and toss gently.

 
 
water2

 
 


 
 

Caramelized Potato Salad with Char Grilled Corn

 
 
potatoe

 
 

Serves 4

Ingredients:

2 Lb. Red Bliss potatoes

1 Ear corn, roasted in husk, then grilled

1 Red onion – sliced

1 Bunch of green onions, sliced

4 Tbsp. grain mustard

4 Tbsp. olive oil

4 Tbsp. Italian dressing

Crisp Bacon (optional)

Salt and pepper to taste

 
 

Cut potatoes in half, toss with mustard, olive oil and red onion. Roast at 425 until caramelized. You can also roast your corn in husk with the potatoes. When corn is done and cooled peel corn and char grill (optional). Cut corn away from cob.  In large bowl toss corn, potato and green onions with Italian Dressing. Season with salt & pepper. Serve warm or at room temperature.

 
 

potsalad