Chad Sarno

Chad Sarno

Chad traveled the world, seeking the counsel of those whose work reminded people of both the implicit benefits of handcrafting foods and the virtues of “walking the earth lightly”. Whether in the American desert or the Philippine jungle, he studied traditional ingredients and customs and began bringing them together in newly healthful and delicious ways.

GreenChef Chad Sarno | Garden Lasagna

lasange sarno GreenChef Chad Sarno | Garden Lasagna

Garden Lasagna
(Pine Nut Ricotta, Olive Relish, Wild Mushroom, Sweet Pepper Coulis)

Serves 6-8

For the Lasagna:

3-4 round zucchini sliced into thin rounds, or long zucchini sliced thin in strips

4-6 black plum tomatoes, or roma, sliced in thin rounds

1 cup sliced mushrooms (portabella, chanterelle,

baby oyster), toss with 2 T shoyu and 2 T olive oil

1 cup Pine nut Ricotta (see recipe)

1/2 cup seeded and tomatoes tossed with T olive oil

1 cup olive relish (see recipe)

½ cup smoked red pepper puree (see recipe)

½ cup smoked yellow pepper puree (see recipe)

Course sea salt, smoked (for garnish on each plate)

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GreenChef Chad Sarno | Raw Beetroot Ravioli

chad ravioli GreenChef Chad Sarno | Raw Beetroot Ravioli

Beetroot Ravioli

Cashew-chive bourson cheese, green garlic oil, aged balsamic (raw)

This is one of my favorite and easiest versions of raw ravioli. In my Istanbul restaurant we offer many small plates, encouraging our guests to share and experience many options off of the menu. I offered this dish on our opening menu and it was by far the best selling small plate we offered for the winter and spring. It is a great starter or amusé for any Mediterranean focused meal, really giving the diner that first delicious introduction of what is to follow. The sweetness of the beetroot, and cashew based cheese is balanced out very nicely with the acid of the balsamic and spiciness of the garlic oil.

SERVES 6-8

For the Ravioli:

1 Large Beet, slice paper thin rounds and marinated in garlic oil, salt and pepper

½ Cup Cashew Herb Bourson Cheese (see recipe)

Aged Balsamic

Green Garlic Oil (see recipe)

Minced Chives

Course Sea Salt to taste

Fresh Cracked Black Pepper

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GreenChef Chad Sarno | Maine Blueberry Flan

blueberrymainflan GreenChef Chad Sarno | Maine Blueberry Flan

Maine Blueberry Flan
(Hazelnut Maple Cookie, Candied Citrus, Warm Yukon-Cinnamon Syrup – Raw)

Makes 6-8 flans

For the Cookie (base):

1 1/4 Cup Hazelnuts

1/2 Cup Maple Sugar, fine

1 Tsp. Ground Cinnamon

1 TB. Coconut Butter

1/2 Tsp. Sea Salt

Complete Recipe after the jump. Continue Reading / Additional Photos / Videos

GreenChef Chad Sarno | Shaved Fennel Salad with Lemon Oil

fennelsalad GreenChef Chad Sarno | Shaved Fennel Salad with Lemon Oil

Shaved Fennel Salad
(Sour Apple, Thyme, Jalapeno, Lemon Oil)

Serves 4

For the Salad:

1 ½ Cup fennel bulb shaved thin

1 ½ Cup sour green apple shaved into thin batons

1 Cup baby arugula

1 TB fresh lemon zest

3-4 TB lemon oil (see recipe)

1 TB thyme, fresh and minced

1 TB red jalapeno seeded and finely minced

1 Tsp. sea salt, fine

Fresh cracked black pepper to taste

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GreenChef Chad Sarno | Cashew Cheese, Candied Pecan, Honey Comb & Pumpkin Seed Oil

cashewcheese3 GreenChef Chad Sarno | Cashew Cheese, Candied Pecan, Honey Comb & Pumpkin Seed Oil

Cashew Cheese
(Candied Pecan, Honey Comb, Pumpkin Seed Oil)

Serves 6-8

For the Cashew Cheese:

2 Cups cashews soaked 12-14 hours

¾ Tsp. *New Chapter Probiotics dissolved in 1 cup warm water, or 1 cup fresh rejuvelac

2 TB nutritional yeast, small flake

¼ Tsp. fine grated nutmeg

½ Tsp. stevia powder

1 ½ Tsp. sea salt, fine

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GreenChef Chad Sarno | Cocao Marble Tart

chad choctart GreenChef Chad Sarno | Cocao Marble Tart

Cocao Marble Tart Raw (raw)

Wine Suggestion: **2002, Banyuls, Michel Chapoutier, Roussillon, France

This deep and chocolaty fortified dessert wine is a great alternative to port, with slightly brighter flavors of dried black cherries, orange peel, and cinnamon. It’s natural sweetness and soft mouth feel are a decadent match for the rich but balanced tart.

SERVES 6-8

For the Crust::

2 Cups Pecans, raw

½ TB ‘*Cocopura’ Coconut Butter

¼ Cup Maple Sugar

½ Tsp Sea Salt

1 TB Cinnamon

½ TB Ancho Pepper Powder (or ¼ Tsp Cayenne)

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GreenChef Chad Sarno | Pasta Trio

chad pasta GreenChef Chad Sarno | Pasta Trio

Courgette and coconut noodles, rustic puttanesca, white truffle alfredo, sage pesto (raw)

I grew up in a large Italian family, and gathering at my grandmothers home was like no other feast you could imagine. We would be forced to painstakingly sit through 7+ courses of amazing authentic food every meal. (Sounds rough huh!) My favorite courses were the array of pastas she would bring out around the 4th course. So many types of pastas from cannelloni, tortellini, manicotti, lasagnas, ziti, gnocchi and my favorites; vermicelli and linguini, all embraced by their own magical home made sauce.

So, needless to say, this combination of raw pastas were created when I offered a raw dinner for my grandma at a large catered event outside of Boston a few years back. She fully enjoyed every course; therefore, if grandma approved, the dinner was a success!

SERVES 6-8

For the Pasta:

5-6 Long Straight Courgettes, sliced paper thin, lengthwise on mandolin

then sliced again in ‘linguini’ width ribbons

1 Cup Young Coconut Meat, sliced into thin noodles

2 TB shallots, minced

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