Truffle Fries

Green Valley Grill’s truffle fries are a Greensboro tradition and are one of the most popular features on our menu (second only to GVG’s parmesan crusted chicken). Below you’ll find the recipe to make these delicious fries at home. Also, be sure to check out more GVG recipes and our latest seasonal menu.

1 ½ cups Idaho Russet Potatoes

1 tsp Kosher Salt

1/4 cup (2 fl oz) Parmesan Lime Aioli (see recipe below)

2 Tbsps. (1 oz) Parmesan cheese, grated

1 Tbsps. (½ oz) Black Truffle Oil

1 tsp Truffled Sea Salt

Parmesan Lime Aioli

2 cups Mayonnaise

1 fl oz Lime Juice

½ cup Parmesan cheese, grated

¼ tsp chopped fresh Thyme

½ tbsp chopped fresh Garlic

Fry Prep Instructions

To wash: Fill large bowl ½ way with cold water. Slice potatoes into 1/4 – 3/8 inch strips. Place cut potatoes directly into cold water. Agitate potatoes to remove dirt and excess starch. Put aside. To make a salt water bath, fill a second large bowl 1/4 way with warm water, add Kosher Salt, stir to dissolve. Add ¼ way with cold water. Transfer potatoes from first bowl to salted water bath. Potatoes can be stored in the refrigerator until you are ready to blanch.

To blanch: Heat fry oil in fryer to 300 degrees. Shake excess water from potatoes and place in fry basket in batches. Drop into oil and allow to cook for 2 minutes and 15 seconds. Remove from oil and shake aggressively to separate fries. Place cooked fries on a sheet tray and keep cold until ready for final cooking step. Wait for fry oil temperature to return to 300 degrees before continuing with next batch.

Yields – 7 pounds blanched potatoes

Truffle Fries Instructions

Place 1 1/2 cups (12 oz) of blanched potatoes in hot fryer until crisp. Drain well. Place fries in a metal mixing bowl and toss with grated cheese, truffle oil and salt. Enjoy and dip in Parmesan Lime Aioli.

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.

Potato Leek Soup

¾ pound Leeks

1 stick Unsalted Butter

½ tsp minced Garlic

1 ½ pounds diced Yukon Gold Potatoes

3 cups Water

2 ½ cups Heavy Whipping Cream

¾ tsp Salt

¾ tsp Ground White Pepper

chopped Fresh Chives for garnish

Thoroughly clean leeks and remove green stems. Cut white part of leeks in half lengthwise, then in ¼ inch half moons. Melt butter in medium size sauce pan over medium heat. Add leeks and garlic and sauté until leeks are soft, but not yet browned, about 10 minutes. Add diced potatoes and water. Bring to a boil then reduce to a simmer. Cover partially and simmer 20-25 minutes or until potatoes are thoroughly cooked. Add cream and bring to a boil. Let stand until cool then puree mixture in blender. Return to pan, warm through then season with salt and pepper. Garnish with chopped chives. Makes: 2 quarts

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.

Peach, Blueberry Soup

2 pounds Peaches

10 oz Sugar

1/8 cup Vanilla

1/4 cup Lemon Juice

2 cups Coconut Milk

1 pint Blueberries

Wash peaches, remove pit and dice. Place peaches, sugar, vanilla and lemon juice in a pot and simmer for 10 minutes. Remove from heat and puree in food processor, then chill. Mix peaches and coconut milk together and mix in whole fresh blueberries. Ladle soup into bowls and top with honey croutons. Makes – 6 servings

Honey Croutons

4 slices White Bread

2 oz Butter

2 oz Honey

Dice bread into ¼ inch cubes. Melt butter in sauce pan. Toss in bread cubes and sauté till golden and crispy. Remove from heat, add honey and toss well to coat. Garnish for 6 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.

Greek Salad with Carolina Shrimp

1 pound 26/30 Shrimp, peeled and deveined

2 1/2 fl oz Garlic Oregano Dressing (see recipe)

1 pound Tomatoes, ½” dice

1 pound Cucumber, peeled, seeded, ½” dice

1/2 oz fresh Parsley, chopped

1/8 cup fresh Oregano, fine chopped

5 oz Red Bell Pepper, ½” dice

10 oz Kalamata Olives

5 oz Red Onion, ½” dice

3 fl oz Garlic Oregano Dressing (see recipe)

2.5 oz Feta Cheese

Steam shrimp for 3 minutes or until shrimp are just translucent. Shock in an ice bath to stop the cooking process. Drain chilled shrimp and place in mixing bowl with 2.5 fluid ounces of Garlic Oregano Dressing. Toss to coat. Combine vegetables and olives in a mixing bowl. Add 3 fluid ounces Garlic Oregano Dressing and toss to coat. Add feta cheese and toss. Place vegetables in large serving bowl. Arrange shrimp over top. Serves – 4

Garlic Oregano Dressing

3/4 cup Canola Oil

3/4 cup Extra Virgin Olive Oil

1/4 cup Sherry Vinegar

1/4 cup Red Wine Vinegar

1/2 tbsp Dijon Mustard

Salt & Pepper to taste

2 tbsp fresh Oregano, chopped

4 tsp chopped Garlic

Combine oils, vinegars, mustard, salt and pepper in a processor and blend well. Sauté chopped garlic till golden. Add oregano and garlic to mixture and puree till combined. Makes – 2 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.

Fattoush Salad

2 9’ Pita Bread

½ pound Tomatoes, chopped

6 oz Cucumbers – peeled, seeded and diced

3 oz Green Onions, chopped

1 oz fresh Parsley, chopped

¾ oz fresh Mint, chopped

1 Pomegranate, seeds from one pomegranate

4 fl oz Mint Vinaigrette (see recipe)

8 oz Romaine Lettuce, cut into long strips

3 fl oz Mint Vinaigrette

8 oz Feta Cheese, divide into 4 chunks

Place pita in a 350 degree oven and bake for 2 ½ minutes on each side. Allow to cool and tear into bite size pieces. Combine vegetables and herbs with 4 fluid ounces of Mint Vinaigrette and allow to marinate for 30 minutes. In a large chilled serving bowl combine marinated vegetables, pita bread, romaine lettuce and 3 fluid ounces of Mint Vinaigrette. Toss well. Serve with 2 ounce chunks of feta cheese on the side. Serves – 4

 Mint Vinaigrette

1 1/4 cup Extra Virgin Olive Oil

1/4 cup Red Wine Vinegar

2 tbsp Lemon Juice

6 tbsp fresh Mint, chopped

1 tsp Honey

1/2 tsp Salt

¼ cup Mint Vinaigrette Infusion (see recipe)

Place all ingredients in a bowl and whisk to combine. Makes – 2 cups

Mint Vinaigrette Infusion

¼ cup Lemon Juice

3 tbsp fresh Mint, chopped

Place ingredients in a small sauce pan and bring to a boil. Remove from heat and allow to steep for 10 minutes. Strain out the mint and reserve the liquid infusion. Makes – ¼ cup

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.

Farro & Salmon Salad with Grilled Summer Vegetables

5 oz Salmon – grilled or baked
5 oz prepared Farro (prepare according to package)
1/2-3/4 cup diced Grilled Summer Vegetables (see recipe)
1/4 cup Pine Nuts – toasted
2 fl oz Garlic Oregano Dressing (see recipe)
1 oz Feta Cheese
Salt & Pepper to taste

Grill or bake salmon and set aside. Prepare farro according to package instructions. Place pine nuts on a sheet tray and toast in 400 degree oven for 3-5 minutes. In a bowl toss prepared farro with vegetables, toasted pine nuts and salt & pepper. Place in a serving bowl and top with salmon. Drizzle with dressing and sprinkle with feta cheese. Makes – 1 serving

Grilled Summer Vegetables

1 pound fresh Eggplant sliced ½” thick on the bias
1 pound fresh Yellow Squash sliced ½” thick on the bias
1 pound fresh Zucchini sliced ½” thick on the bias
1 pound Red Bell Pepper cut into 2” squares
1 pound Red Onions cut into 2” squares
4 oz chopped fresh Garlic
1 oz chopped fresh Basil
1 oz chopped fresh Oregano
½ oz fresh Rosemary
1 cup Extra Virgin Olive Oil
Salt and Pepper to taste

In a large bowl combine herbs and oil; mix well. Add vegetables and toss well. Place vegetables on grill, season with salt & pepper and cook till tender. Makes – 5 pounds

Garlic Oregano Dressing

3/4 cup Canola Oil
3/4 cup Extra Virgin Olive Oil
1/4 cup Sherry Vinegar
1/4 cup Red Wine Vinegar
1/2 tbsp Dijon Mustard
Salt & Pepper to taste
2 tbsp chopped fresh Oregano
4 tsp chopped Garlic

Combine oils, vinegars, mustard, salt and pepper in a processor and blend well. Sauté chopped garlic till golden. Add oregano and garlic to mixture and puree till combined. Makes – 2 cup

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.

Farro & Salmon Salad with Roasted Butternut Squash

5 oz Salmon – grilled or baked

5 oz prepared Farro (prepare according to package)

1/2 cup Roasted Butternut Squash (see recipe)

1/4 cup Pine Nuts – toasted

2 fl oz Garlic Oregano Dressing (see recipe)

1 oz Feta Cheese

Salt & Pepper to taste

Grill or bake salmon and set aside. Prepare farro according to package instructions. Pan or deep fry the cubed butternut squash. Place pine nuts on a sheet tray and toast in 400 degree oven for 3-5 minutes. In a bowl toss prepared farro with squash, toasted pine nuts and salt & pepper. Remove to a serving bowl and place salmon on top of farro. Drizzle with dressing and sprinkle with feta cheese.

Makes – 1 serving

 Roasted Butternut Squash

1 each Butternut Squash

1 1/2 tbsp Canola Oil

Kosher Salt to taste

Slice squash lengthwise. Using a spoon clean out the seeds and membrane. Brush the squash with oil and sprinkle with salt. Place skin side down on a sheet tray and roast in moderate oven until tender, about 12-14 minutes. When cool, remove skin and cut into ½ inch cubes. Makes – 12 ounces

Garlic Oregano Dressing

3/4 cup Canola Oil

3/4 cup Extra Virgin Olive Oil

1/4 cup Sherry Vinegar

1/4 cup Red Wine Vinegar

1/2 tbsp Dijon Mustard

Salt & Pepper to taste

2 tbsp chopped fresh Oregano

4 tsp chopped Garlic

Combine oils, vinegars, mustard, salt and pepper in a processor and blend well. Sauté chopped garlic till golden. Add oregano and garlic to mixture and puree till combined. Makes – 2 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.

Butternut Squash Soup

3 ¾ pounds Butternut Squash, cut in half, peel and seed

1 tbsp Olive Oil

½ pound Butter

2 ½ each Shallots, diced

1 ½ tsp diced fresh Ginger

4 fl oz dry cooking Sherry

4 fl oz White Roux (2 oz Butter/ 2 oz Flour)

2 quarts Chicken Stock

1 quart Heavy Whipping Cream

1/8 tsp Almond Extract

Salt & Pepper to taste

Place squash halves on a roasting pan and drizzle with olive oil. Roast in 350 degree oven until brownish and tender, about 20 minutes. Allow to cool and dice. Place butter in sauce pan over high heat and sauté diced shallots and fresh ginger. De-glaze shallots/ginger with sherry. Add roux and turn heat down to medium. Add remaining ingredients and lower heat to a simmer, stirring often with a wire whisk. Simmer for 30 minutes and then salt & pepper to taste. Serve as is or add to processor and puree.

Makes – 1 gallon

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.

White Wine Chicken Savory Pies

18 each 3″ Mini Tart Shells

18 pieces 3″ rounds cut from Puff Pastry

18 oz White Wine Chicken Pie Filling (see recipe)

5 ½ oz grated Gouda cheese

Egg & Milk Wash

Scoop 1 oz of filling into each pie shell. Top each with a little cheese. Prepare an egg wash with equal parts or egg and milk. Brush puff pastry with egg wash and place brushed side down on each tart and pinch edges together. Brush tops with egg wash. Bake at 350 degrees for 10-14 minutes.

Makes 18 mini pies

White Wine Chicken Pie Filling

5 oz Yellow Onions, sliced

2 tbsp Canola/Olive Oil Blend

3 tbsp Shallots, minced

1 tbsp Garlic, minced

1/2 cup Chardonnay

1 tbsp whole Grain Mustard

1 cup Heavy Whipping Cream

Salt & Pepper to taste

1 1/2 tbsp fresh Rosemary

1 tbp Cornstarch, mix with 1 tbsp Water

16 oz pulled from the bone roasted Chicken

5 oz Butter Beans blanched in butter

1 tbsp Sugar

Sauté sliced onions in a little butter until caramelized; set aside. Sauté shallots and garlic in oil until golden. Add wine and mustard and reduce by ½. Add cream. Season with salt and pepper to taste. Add rosemary and cornstarch slurry. Stir well. Add pulled chicken, blanched butter beans, caramelized onions and sugar. Combine well.

Makes 18 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.

Rosemary, Beef & Mushroom Savory Pies

16 each 3” Tart Shells

24 oz Rosemary, Beef and Mushroom Pie Filling (see recipe)

8 oz grated Gruyere cheese

1 each Egg – beaten with a little water added for Egg Wash

16 rounds 3” Puff Pastry tops

Spoon about 1 ½ ounces of filling mixture into each uncooked pie shells. Top each pie with cheese. Egg wash one side of each puff pastry and place over filling (brushed side down). Press around edges to secure. Prick the top of the puff pastry with a knife. Egg wash the top of the puff pastry. Bake at 350 degrees for 10-14 minutes.

Makes – 16 mini pies

Rosemary, Beef and Mushroom Pie Filling

1 pound Cremini Mushrooms

1 pound Ground Beef

1 1/2 oz minced Garlic

3 oz chopped Yellow Onion

3/4 cup Dry Cooking Sherry

1 tsp Pepper

1 1/2 tsp Salt (or to taste)

1/8 cup Au Jus base (undiluted)

1 1/2 cups Water

1 tsp chopped fresh Rosemary

1 oz Corn Starch

1/2 cup Water

Chop mushrooms and sauté till tender. Set aside. Brown ground beef and drain. Remove beef from pan and set aside. In the same pan, sauté the garlic and onions till translucent. Deglaze the pan with sherry. Add the beef back to the pan. Season with salt and pepper. Add au jus and toss all together. Add water and rosemary and allow to simmer for 5 minutes. Prepare cornstarch slurry by combining 1 ounce cornstarch and ½ cup water. Stir in cornstarch slurry and simmer for 3 more minutes. Adjust seasoning.

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.