3Lunches at Home: Recipes by Chef Andre ACafe

Who does lifestyle designer Kathy Ireland turn to when she needs help in food, entertainment and culture? ACafe by Chef Andre is Kathy’s solution!

For 3Lunches at home, Chef Andre was kind enough to offer us these recipes from www.kathyireland.com He is also featured in Kathy’s new book  Real Solutions for Busy Moms: Your Guide to Success and Sanity. Chef Andre of ACafe is a powerful solution in the Kathy Ireland Worldwide portfolio of brands. Let’s taste what’s cooking with Chef Andre. 

Roasted Vegetable Salad

8 small red pot cut in ½                                              
1large red onion peeled and cut into 6th
2 plum tomatoes
1 bunch Asparagus, trimmed
1-2 heads Romaine lettuce outer leaves removed
Salt pinch
3 tablespoons Olive oil

Dressing

1 tsp Minced anchovies
1 clove garlic minced
1 tbsp Dijon mustard
2 tbsp Fresh lemon juice
¼ cup Olive oil

Dressing

Add the anchovies, garlic, mustard, and lemon juice in Food processor, pulse until everything is blended or until combined, with machine still running slowly add olive oil, season with salt and pepper remove from processor and reserve in fridge.

Preheat oven to 350º
Lightly toss the vegetables separately with olive oil, and season with salt and pepper.
Because of varied cooking time for the vegetables, you will have to stager the time each vegetable in the oven.
Potatoes are first, cook for 20 min
Then add red onion, and tomatoes, cook additional 10 min
Then add asparagus after 5 min remove all the vegetables, and set aside
On four salad plates arrange romaine lettuce and vegetables then drizzle with dressing.

Aloha Chicken Salad

2 boneless, skinless chicken breast – grilled, 1 small can pineapple (rings), juice reserved, ¼ cup toasted coconut, 1 head butter lettuce, washed and separated

Mango Pineapple Dressing

1 tbsp Mango jelly                                          
1 tsp ginger paste
1 tbsp pineapple juice
splash olive oil
splash white wine vinegar
mix well.

To grill chicken: season with salt and pepper, brush lightly with olive oil and place on hot grill, about 4 minutes each side, depending on thickness.

While chicken is grilling, place pineapple rings on grill. Grill for about 1 minute each side, watch closely.

Arrange butter lettuce leafs on plates, place sliced chicken breast on top, add grilled pineapple rings, drizzle Mango / Pineapple dressing over top. Sprinkle with toasted coconut and serve. Serves 2

Mandarin and Spinach Salad

3 Mandarins   
½ cup fat-free ranch dressing  
1 tbsp. honey
10 oz. fresh spinach, stem trimmed, rinsed, drained
1 green apple, unpeeled, cored, thinly sliced
1/3 sliced red onion, separated into rings
Salt and pepper to taste

Peel Mandarins and section over bowl, reserving juice (about 2 tbsp).

Combine juice, salad dressing and honey. In a large bowl, combine fruit sections with remaining ingredients. Toss well with dressing mixture. Serves 4-6