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Send your recipe to:
GMV Recipe Box
P.O. Box 11588
Lynchburg, VA 24506-1588
Or email it to us:
GMV-Recipe@wset.com
Turkey Chili By: Chef Emerald Coleman Ingredients: 1/4 cup Vegetable oil 2 med Onions, chopped 2 lbs ground Turkey 2 16-oz cans canned Tomatoes; NOT Italian style 1 cup water 1/4 cup Chili powder 1
Carrots with a Dijon Glaze By: Chef Emerald Coleman Ingredients: 5 large Carrots, cut and sliced any way 1/2 cup water 3 tbsp Butter or margarine 2 tbsp Brown sugar 1 tbsp Dijon mustard 1/2 tsp Ground
Hot Seafood Dip By: Chef Emerald Coleman Ingredients: 1 1/4 lbs. small fresh Shrimp, unpeeled 2 tbsp. Butter or Margarine 2 cups Mayonnaise 1 cup Parmesan cheese, grated 1/2 cup Green onion, chopped 3
Hot Seafood Dip By: Chef Emerald Coleman Ingredients: 1 1/4 lbs. small fresh Shrimp, unpeeled 2 tbsp. Butter or Margarine 2 cups Mayonnaise 1 cup Parmesan cheese, grated 1/2 cup Green onion, chopped 3
Cranberry Salsa By: Chef Emerald Coleman Ingredients: 1 cup dried Cranberries 1/2 cup fresh Orange juice 1/2 cup Cucumber, peeled, seeded, and diced 1/2 cup Red onion, diced 1/4 cup fresh Cilantro, chopped 1
Cranberry Salsa By: Chef Emerald Coleman Ingredients: 1 cup dried Cranberries 1/2 cup fresh Orange juice 1/2 cup Cucumber, peeled, seeded, and diced 1/2 cup Red onion, diced 1/4 cup fresh Cilantro, chopped 1
Salmon Croquettes By: Chef Emerald Coleman Ingredients: 1 pound fresh Salmon, poached and cooled 1/4 cup Red onion, small dice 1/4 cup Red bell pepper, small dice 3 Tbsp Cilantro, chopped 1 Tbsp Sriracha
Salmon Croquettes By: Chef Emerald Coleman Ingredients: 1 pound fresh Salmon, poached and cooled 1/4 cup Red onion, small dice 1/4 cup Red bell pepper, small dice 3 Tbsp Cilantro, chopped 1 Tbsp Sriracha
Potato Soup By: Chef Emerald Coleman Ingredients: 3 large Russet Potatoes, cubed 3 ribs Celery, small dice 1 small Red onion, small dice 1/2 cup Carrot, small dice 1 stick Unsalted butter, divided 1
Potato Soup By: Chef Emerald Coleman Ingredients: 3 large Russet Potatoes, cubed 3 ribs Celery, small dice 1 small Red onion, small dice 1/2 cup Carrot, small dice 1 stick Unsalted butter, divided 1
Baked Brie By: Chef Emerald Coleman Ingredients: 1 6 to 8 oz wheel of Brie 1 sheet Puff Pastry 3 Tbsp Raspberry jam 1 large slice pound cake 2 Tbsp Brown sugar 4 each blackberries 4 each fresh blueberries 4
Baked Brie By: Chef Emerald Coleman Ingredients: 1 6 to 8 oz wheel of Brie 1 sheet Puff Pastry 3 Tbsp Raspberry jam 1 large slice pound cake 2 Tbsp Brown sugar 4 each blackberries 4 each fresh blueberries 4
Pasta Salad With Tomatoes, Basil & Parmesan By: Chef Emerald Coleman Ingredients: 1 lb Pasta 8 oz Cherry tomatoes, cut into quarters 4 cloves Garlic, finely chopped 1 oz Basil; torn 1/4 cup Extra virgin
Pasta Salad With Tomatoes, Basil & Parmesan By: Chef Emerald Coleman Ingredients: 1 lb Pasta 8 oz Cherry tomatoes, cut into quarters 4 cloves Garlic, finely chopped 1 oz Basil; torn 1/4 cup Extra virgin
Big E's Avocado Relish By: Chef Emerald Coleman 5 ripe Hass avocados, pitted and diced 1 small red Onion, finely diced 1 Serrano chili pepper, finely diced 2 ears cooked Corn, cut from cob 1 can Black
Big E's Avocado Relish By: Chef Emerald Coleman 5 ripe Hass avocados, pitted and diced 1 small red Onion, finely diced 1 Serrano chili pepper, finely diced 2 ears cooked Corn, cut from cob 1 can Black
Rice with Herb Pesto and Feta By: Chef Emerald Coleman Ingredients: 2 oz. Mixed Herbs (marjoram, parsley,thyme, chives, basil…) 2 Tbsp. Pine nuts 12 Walnuts 1 Fresh Red chile, seeded 1 Clove Garlic ¼
Pan Seared Scallops with Sauteed Spinach By: Chef Emerald Coleman Ingredients: 1 Lb. Scallops ½ Cup Matchstick Carrots ½ Cup Onions, sliced 6 Oz. fresh Spinach 6 Tbsp Olive oil, separated 1 Tsp
Asian Edamame Salad By: Chef Emerald Coleman Ingredients: 1 12 oz. bag frozen Shelled Edamame ½ Cup Snow peas, sliced on bias ½ Cup matchstick Carrots ½ Cup Red Bell pepper, ¼ inch dice 2 Scallions,
Red Quiona and Black Bean Salad By: Chef Emerald Coleman Ingredients: 2 Cups Red Quinoa, cooked and rinsed 1 Can Black beans, rinsed and drained ¾ Cup Red Bell pepper, ¼ inch dice ½ Cup Red
Quick Ratatouille By: Chef Emerald Coleman Ingredients: 1 Small Eggplant, ½ inch dice 1 Medium Zucchini, ½ inch dice 1 Cup Mushrooms, ¼ inch slice 2 Each Roma tomatoes, ½ inch dice 2 Tbsp Fresh
Reuben Pizza By: Chef Emerald Coleman Ingredients: 1 Boboli whole wheat pizza crust ½ Cup Thousand Island Salad dressing 2 Cups Shredded swiss cheese 6 Oz Deli sliced corned beef, cut in strips 1
BBQ Beef Uglies By: Chef Emerald Coleman Ingredients: 1 Lb Ground beef chuck ½ Cup Onion, diced ½ Tsp Garlic powder 1 ½ Cups your favorite BBQ sauce 1 Can Refrigerated jumbo biscuit dough (Contains
Caramel Pie By: Chef Emerald Coleman Ingredients: 3 Cans Sweetened Condensed milk 1 9-inch Deep Dish Pie shell 8 Ounces Whipped Topping, such as Cool Whip or homemade whipped cream Directions: 1.
Miss Tinkie's Cranberry Casserole By: Chef Emerald Coleman Ingredients: ½ Cup White sugar ½ Cup Brown sugar 1 Cup Quick Oatmeal, uncooked 3 Tbsp All Purpose flour 1 Tsp Cinnamon 1½ Cups Fresh
Mediterranean Roasted Green Beans By: Chef Emerald Coleman Ingredients: 1 Lb Fresh Green beans, ends trimmed ½ Cup Roasted Garlic ½ Cup Roasted Tomatoes Salt and Pepper to taste Directions: 1.
Roasted Brussel Sprouts By: Chef Emerald Coleman Ingredients: 2 12-Oz Packages Frozen brussel sprouts, thawed & drained ¾ Cup Walnut pieces ½ Cup Bacon pieces ¾ Cup Pure maple syrup ( do not use
Big E's Oyster Stew By: Chef Emerald Coleman Ingredients: 1 Pint Select Oysters, liquor reserved ¼ Cup Celery, minced ¼ Cup Red onion, minced ¼ Cup Carrot, minced 1 Tbsp Old Bay seasoning 1 Tsp
Greek Pasta By: Chef Emerald Coleman Ingredients: ¾ Cup Greek olives with crushed Red peppers 1 ½ Cups Roasted tomatoes with oil ½ Cup Roman Artichokes, sliced ½ Cup Pitted Kalamata olives ½ Cup
Parmesan Tilapia By: Chef Emerald Coleman Ingredients: 4 Tilapia fillets ¾ Cup Mayonnaise 2 Cups Parmesan cheese, grated Directions: 1. Preheat oven to 350 degrees. 2. Place mayonnaise in one
Sunday is mostly sunny and pleasant. Highs in the low to mid 70s. Memorial Day turns partly sunny, with a slim chance of a shower. Highs in the mid 70s.
A warm front brings scattered showers Tuesday. Highs around 79. Wednesday through Friday become much warmer. Highs top out in the 80s and overnight lows fall into the 60s.
