Heirloom Tomato Plate

Heirloom Tomato Plate

There’s nothing better than a local heirloom tomato on a summer day.  Below you’ll find the recipe to one of our favorite appetizers on our summer menus.  Use fresh local tomatoes from a nearby farmers’ market or your own garden for peak flavor. Be sure to check out more GVG summer recipes like our Fresh Basil Pesto recipe and Summer Fruit Costata recipe as well as our current featured menus!

Local Tomato Sampler, crumbled feta, avocado-local pepper hummus, chive oil, sea salt, cracked black pepper, crostini

12 ounces sliced heirloom tomatoes, several varieties

1 pinch sea salt

1 tablespoon extra virgin olive oil

1 1⁄2 ounces feta cheese

1 tablespoon fresh basil, chiffonade

On a serving platter, arrange tomato slices.

Sprinkle with salt and drizzle with olive oil.

Sprinkle feta cheese over tomatoes and then garnish with basil chiffonade.

Serves 1-2

Local Tomato Sampler, crumbled feta, avocado-local pepper hummus, chive oil, sea salt, cracked black pepper, crostini

Green Valley Grill is located in Greensboro, NC. We are a 100% employee-owned restaurant. Sign up for the latest recipes and menus.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2020. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Frozen Nutty Irishman

Frozen Nutty Irishman

Green Valley Grill’s Frozen Nutty Irishman is one of our signature desserts that is made in house by our pastry chefs. Chocolate cake is layered with rich mascarpone cheese and Bailey’s Irish Cream that makes the perfect nightcap or indulgent treat. Below you’ll find the recipe to make it at home. Also, be sure to check out more GVG recipes and our latest seasonal menu.

Frozen Nutty Irishman, chocolate cake layered with Irish cream mousse and crushed English toffee, finished with crème anglaise and chocolate sauce

8 ounces cream cheese

½ pound 10-X sugar

½ cup + 2 tablespoons Bailey’s Irish Cream

2 cups whipped cream

8 ounces mascarpone cheese

1 cup heath bar crunch topping

1 recipe chocolate cake, baked and sliced in half

Frozen Nutty Irishman, chocolate cake layered with Irish cream mousse and crushed English toffee, finished with crème anglaise and chocolate sauce

Using an electric mixer cream together the cream cheese, ¼ pound 10-X sugar, and half the Bailey’s Irish Cream. In a separate bowl, whip the remaining sugar, Bailey’s Irish Cream, whipped cream, and mascarpone cheese until very stiff. In a large bowl, fold together the cream cheese mixture, mascarpone mixture, and the heath bar crunch. Line a springform pan with parchment paper (cutting the paper to fit the pan exactly). Place one half of the prepared chocolate cake on the bottom of the pan. Top with half the cheese mixture. Place the other half of the chocolate cake on top and layer with the remaining cheese mixture. Freeze until solid. Slice and serve drizzled with chocolate sauce.

Makes: 1 pie

Green Valley Grill is located in Greensboro, NC. We are a 100% employee-owned restaurant. Sign up for the latest recipes and menus.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2020. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Butternut Squash Gouda Gratin

Butternut Squash Gouda Gratin

1 ½ pounds butternut squash
1 ½ ounce finely chopped yellow onion
1 ½ teaspoon finely chopped garlic
1 tablespoon unsalted butter
¼ cup dry sherry
10 ½ fluid ounces heavy cream
¾ teaspoon fresh thyme
1 teaspoon salt
¼ teaspoon black pepper
2 ounces grated Gouda

Pan spray a baking dish and layer the bottom with 1/3 of the squash. Sprinkle 1/3 of cheese over squash and then add 1/3 of cream mixture. Repeat layering procedure 2 more times. Cover with foil and bake for 30-35 minutes at 350 degrees. Uncover and bake for 15 minutes more at 350 degrees.

Makes – 6 portions

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2018. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Creamy Corn

1 pound fresh corn kernels off the cob (about 5 cobs)
¼ cup bacon grease
1 tablespoon chopped garlic
¼ cup white wine
1 cup heavy whipping cream
salt & pepper to taste

Shuck and wash corn. With a knife, carefully shave the kernels off until you have approximately 1 pound of kernels. Sauté the corn kernels with garlic in bacon grease until golden (do not brown). Add white wine and simmer ‘til liquid is gone. Add heavy cream and heat through. Add salt and pepper to taste. Place 2 cups of mixture in food processor and purée ‘til smooth. Combine the remaining mixture with the puréed batch. Makes 3 cups.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2018. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Smoked Salmon Pizzette

Smoked Salmon Pizzette

1 piece pita bread
¼ cup Dill Cream Cheese (see recipe below)
4½ ounces smoked salmon
4-5 cherry tomatoes, halved
1 tablespoon capers
1 tablespoon chopped green onions
1 egg
½ teaspoon fresh dill

Grill the pita bread to a golden brown. Spread dill cream cheese evenly over pita bread. Arrange smoked salmon pieces over the top, then arrange the cherry tomato halves over the salmon. Sprinkle capers and chopped onions over the top. In a sauté pan, prepare one sunny-side-up egg. Place the egg in the center of the pita bread, slice pizzette the into four pieces and garnish with fresh dill. Makes 1 pizzette.

Dill Cream Cheese
8-ounce package of cream cheese, softened
1 ½ tablespoon fresh dill, chopped
1⁄8 teaspoon kosher salt or to taste
1⁄8 teaspoon black pepper or to taste

Combine ingredients well. Makes 8 ounces.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2018 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.

Thanksgiving Turkey & Stuffing

Thanksgiving Turkey & Stuffing

8 – 8 oz Turkey Tenderloin
16 fl oz Date, Sage and Macadamia Nut Stuffing (recipe below)
8 oz Prosciutto (8 – 1 oz pieces)
16 fl oz Marsala Sage-Cream Gravy (recipe below)

Trim tendon out of each tenderloin and butterfly each half lengthwise. Insert ¼ cup of stuffing evenly along the length of each butterflied portion. Squeeze the two sides together and wrap each tightly with a 1 ounce portion of prosciutto. Bake at 350 degrees for 15 minutes or until turkey is done. Top each portion with 2 fluid ounces of Marsala Sage-Cream Gravy.  Makes – 8 portions

Date, Sage and Macadamia Nut Stuffing 
8 oz Dates, seeded
8 oz Macadamia Nuts, roasted
1 oz Garlic, chopped
1/2 oz Fresh Sage, chopped
1/2 tsp Salt
1/4 tsp Black Pepper

Add all ingredients to a food processor until well combined.

Marsala Sage-Cream Gravy
1 tsp Butter
1/2 oz Garlic, chopped
1/10 oz Fresh Sage, chopped
3 1/2 fl oz Marsala wine
3 1/4 cup Turkey Gravy
5 fl oz Heavy Cream
Salt & Pepper to taste

Saute chopped garlic in a little butter till golden. Add chopped sage. Deglaze the pan with Marsala and allow to simmer for 2-3 minutes. Add turkey gravy and return to a simmer. Add heavy cream. Salt and pepper to taste. Makes – 4 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

Caprese Sandwich

Caprese Sandwich

1 slice ciabatta loaf, 2½ – 3 inches thick
3 tablespoons Fresh Basil Pesto
2 slices heirloom tomato
salt & pepper to taste
2 slices fresh mozzarella (about 2½ ounces)
2 slices red onion
2 teaspoons extra virgin olive oil

Cut the slice of ciabatta horizontally, creating a top and bottom. Spread pesto on top and bottom. To build sandwich, place two slices of tomato side by side on bottom and add salt and pepper to taste. Top tomato slices with two slices of mozzarella, then two slices of red onion. Drizzle with extra virgin olive oil and then place top over all. Heat a sauté pan and lightly toast sandwich on both sides. Cut in half and serve. Makes 1 sandwich

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.

Parmesan Crusted Chicken

Parmesan Crusted Chicken

4 each Chicken Breast, filets
¾ cup All Purpose Flour
¾ cup Half & Half
1 cup Parmesan Herb Breadcrumbs (see recipe)
2 tbsp Butter
4 oz Goat Cheese
12 fl oz Piccata Sauce (see recipe)
2 tsp Capers (fried in a little butter)
2 tsp fresh Parsley

Wash and trim chicken breast. Pound each breast out to 150%. Dredge each chicken breast in flour, then dip in half & half, then dredge in Parmesan crust. Sauté breast in butter until golden brown on both sides. Finish cooking in pre-heated 350 degree oven. When chicken is done, remove from oven, plate and top with Piccata sauce, then goat cheese and then fried capers. Garnish with chopped parsley. Makes – 4 servings

Parmesan Herb Breadcrumbs

1 cup Breadcrumbs
1/4 cup grated Parmesan
1 tsp fresh minced Oregano
1 tsp fresh minced Rosemary
1 tsp fresh minced Chives
1 tsp fresh minced Basil
1/2 tsp fresh Thyme Leaves

Combine all ingredients and mix well. Makes – 1 1/4 cups

 Piccata Sauce

3 tbsp Unsalted Butter
2 tbsp Shallots – chopped
1 tbsp Garlic – chopped
4 tbsp All Purpose Flour
½ cup Chardonnay
2 tbsp fresh squeezed Lemon Juice
2 cups Chicken Stock
½ tsp Kosher Salt
White Ground Pepper to taste

Combine all ingredients and simmer for 20 minutes. Makes: 24 ounces

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2019. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

Heirloom Tomato Gazpacho

Heirloom Tomato Gazpacho

5 pounds diced ripe heirloom tomatoes

2 medium cucumbers, seeded and diced

1 cup diced red onion

2 jalapeño peppers, seeded and rough-chopped

5 cloves garlic, minced

1½ cups extra virgin olive oil

1 tablespoon fresh ground black pepper

2 tablespoons sea salt

In a food processor, pulse diced cucumber, onion, jalapeño pepper and garlic until almost puréed.  Add tomatoes and pulse until all ingredients are well incorporated.  Pour into a mixing bowl and then add oil, salt and pepper. Mix well.

Serves 12.

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.

Avocado & Gazpacho Shrimp Cocktail

Avocado & Gazpacho Shrimp Cocktail

4 fluid ounces Heirloom Tomato Gazpacho (recipe below)

3 ounces diced avocado

5 medium to large Carolina shrimp

1 sprig cilantro

Place gazpacho in individual serving bowl or widerim glass.  Top with diced avocado.  Hook shrimp around the rim of the bowl or glass.  Garnish with a sprig of cilantro.

Serves 1.

Heirloom Tomato Gazpacho

5 pounds diced ripe heirloom tomatoes

2 medium cucumbers, seeded and diced

1 cup diced red onion

2 jalapeño peppers, seeded and rough-chopped

5 cloves garlic, minced

1½ cups extra virgin olive oil

1 tablespoon fresh ground black pepper

2 tablespoons sea salt

In a food processor, pulse diced cucumber, onion, jalapeño pepper and garlic until almost puréed.  Add tomatoes and pulse until all ingredients are well incorporated.  Pour into a mixing bowl and then add oil, salt and pepper. Mix well.

Serves 12.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.