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United States Chef

Recipes by Thomas Grossmann

	Red Pepper, Onion and Zucchini Frittata Preheat oven to 400°F.Over medium-low heat, heat oil in a large non-stick skillet. Saute onion until slightly…	Jul 2012 Intermediate	1 vote 1 view
	Sun Dried Tomato & Artichoke Rotini Pasta While preparing the vegetables, boil the water and cook the pasta as directed on the box, salting the…	Jul 2012 Intermediate	1 vote 4 views
	Dill Potatoes Preheat the oven to 425 degrees F. Combine all ingredients in a bowl and toss to coat. Roast in the oven for about 20 minutes or until tender and…	Jun 2012 Intermediate	1 vote 5 views
	Breakfast Burritos Heat the oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until softened and slightly browned. Add black beans…	Jun 2012 Intermediate	1 vote 5 views
	Simple Broccoflower Recipe In large pot of boiling water, cook Broccoflower until tender-crisp, 5 to 7 minutes. Drain and transfer to large bowl.While Broccoflower is cooking,…	May 2012 Intermediate	1 vote 4 views
	Spinach & Orange Salad 1. Slice the top and bottom off each orange with a sharp knife, then remove the peel and pith. Working over a small bowl to collect the juices,…	Apr 2012 Intermediate	1 vote 9 views
	Chicken & Vegetable Spaghetti 1. In a large pot of water, cook onions for 3 minutes. Remove with slotted spoon; set aside. In same water, cook pasta according to package…	Apr 2012 Intermediate	1 vote 3 views
	Chimichurri Place all ingredients in a food processor and blend together; do not over mix. Let stand for 1 hour.	Apr 2012 Intermediate	1 vote 4 views
	Cherry Tomato Couscous Cook couscous according to package directions. Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Squeeze the lemon and lime…	Apr 2012 Intermediate	1 vote 5 views
	Sauteed Mustard Greens In a large saute pan, saute onions in olive oil over medium heat until the onions begin to caramelize, about 5 to 7 minutes. Add the minced garlic…	Apr 2012 Intermediate	1 vote 34 views

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