Chef Robert's Archive

Chef Robert’s Archive

Chef Robert's Archive

Chopped Farm Salad


Ingredients: (6 portions) 3 heads – Romaine Lettuce, Chopped .5 head – Radicchio Lettuce, Chopped .5 cup – Blanched Asparagus, Bias Cut .5 cup – Quartered Artichokes .5 cup – Blanched Green Beans, 1 inch cut .5 cup – Green Peas .5 cup – Cucumber, Continue Reading

Chef Robert's Archive

Grilled Eggplant


(6 portions) Ingredients: 3 Whole Eggplants, cut in half length-wise Evo Oil as needed Lite Salt and Pepper – to taste Method: Cut the eggplant in half, length-wise and trim off enough on the edges of each side to allow the sliced half eggplant to Continue Reading

Chef Robert's Archive

Herb Crusted Prime Rib


  Ingredients: One 10 to 12-pound prime rib roast, at room temperature 1/2 cup fresh parsley leaves, chopped 1/2 cup fresh rosemary leaves, chopped 1/2 cup fresh tarragon leaves, chopped 1/4 cup fresh thyme leaves, chopped 2 tablespoons salt 1 1/2 tablespoons ground pepper 1/4 Continue Reading