Transform your kitchen into an award-winning restaurant with T. Cook's favorite recipes. Surprise your family or loved one tonight with home-cooked items straight from the T. Cook's menu of delicious soups, salads, main courses and, of course, dessert. 

Relax and enjoy an extended winter getaway.
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Chopped Organic Vegetable Salad Recipe

For the Vegetables

1/2 cup white cauliflower, blanched and chopped

1/2 cup purple cauliflower, blanched and chopped

1/2 cup yellow cauliflower, blanched and chopped

1/2 cup yellow beans, blanched and chopped

1/2 cup greens beans, blanched and chopped

1/2 cup broccolini, blanched and chopped

1/2 cup green zucchini, blanched and chopped

1/2 cup yellow zucchini, blanched and chopped

1/2 cup baby tomatoes, blanched and chopped

For the Pistou Vinaigrette

1oz Tarragon

1oz Parsley

1-1/2 oz Basil

1oz Chives

1oz Garlic

1cup Sherry vinegar

2cup Extra virgin olive oil

3oz Honey


Roughly chop all of the herbs and place in a blender with the other ingredients and process until smooth. Label, date and refrigerate.

For the Presentation

Place all vegetables in a bowl and lightly salt. Add vinaigrette and toss until well incorporated. Place the salad in a bowl and top with grated parmesan.


Roasted Beet salad, Pistachio Brittle, Orange Valdeon Blue Cheese, Arugula


2 bunches gold beets

2 bunches striped beets

1 cup orange segments

½ cup pistachio brittle, chopped (recipe below)

¼ cup red onion, sliced

4 tablespoons Valdeon

Extra virgin olive oil, to taste

White balsamic, to taste


For the Salad

Wash beets and cut both ends and place on aluminum foil. Sprinkle with oil, vinegar and salt then fold the foil packets to form a seal. Place the beets in a 350 degree oven and roast until tender. Remove the beets from the foil and allow to cool and then peel the beets with a dry towel. Quarter the beets and set into a bowl then add the pistachio, orange, onion and arugula. Season the beets with salt then add the vinegar and oil to taste and toss. Divide the salad onto 4 salad plates and top with the Valdeon blue cheese.

Pistachio Brittle

2 cups granulated sugar
1 cup water
½ teaspoon baking soda
3 cups (about 16 ounces) roasted, salted pistachios


1. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray; set aside.

2. In a medium saucepan, combine the sugar and water and Bring to a rapid simmer over medium-high and cook until deep golden, about 20 to 25 minutes. Remove from heat. Stir in the baking soda and pistachios (the mixture will foam). Continue to stir until the mixture is no longer bubbling and the caramel is smooth, about 1 minute.

3. Transfer to the prepared baking sheet and spread with a rubber spatula that has been sprayed with non-stick cooking spray. Let cool until firm, about 15 minutes. Break into pieces. The brittle can be stored in an airtight container at room temperature for up to 3 weeks.


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