• Peakview Cafe Herb Garden


  • Nothing adds freshness and flavor to food like herbs picked right from the garden. Now, favorites like basils, thyme, oreganos and sage, tarragon, rosemary and chives are harvested right here at Parker Adventist Hospital. Our herb garden or "garden of simples" was a concept conceived and created by our own, Craig Davis and Dan Skay, sous chef and executive chef at Parker Adventist Hospital's Peakview Café.

    By adding fresh herbs into soups, sauces, seasoned vegetables and herb rubbed meat and poultry to enhance flavor, there is less need for added salt. With this in mind, Chef Dan initially filled window boxes with fresh herbs, but it was the vision of Mr. Davis that brought about an elaborate garden that is truly a bountiful work of art.

    With generous donations by hospital staff and support from the Parker Adventist Hospital Foundation, the Peakview Café garden of simples was prepared and planted. Mr. Davis designed the star pattern, planted and lovingly tends to an assortment of culinary, medical and aromatic herbs.

    This garden of colorful and healthy herbs not only provides flavor for our delicious Peakview Café dishes, but is a decorative and peaceful retreat for anyone who wants to take in its beauty and aromas. We invite you to enjoy the delicious dishes prepared at the Peakview Café, andencourage you to use fresh herbs when preparing your own meals. Below are a few recipes that will bring freshness and flavor to your table.

    Garden Tomato Basil Soup
    Fresh Basil Pesto  
    Summer Corn, Avocado and Tomato Relish



    Garden Tomato Basil Soup
    Serves 4 People

    Ingredients :

    As needed

    olive oil

    1 each

    onion, small dice

    1 Tbsp

    garlic, minced

    4 cups

    tomato, fresh, peeled, seeded and diced

    4 cups

    chicken or vegetable stock

    2 Tbsp

    basil pesto (recipe below)

    as needed

    salt and fresh cracked pepper

    Method of Production:

    Fill a large pot with water and bring to a boil. Core each tomato and cut a small "x" in the skin on the opposite end. Lower 2 or 3 tomatoes into the boiling water and let blanch for 15 to 20 seconds or until the skins start to peel. Immediately transfer the tomatoes to a large bowl of iced water. Blanch the remaining tomatoes in the same manner. Peel each tomato by pulling the skins off with a paring knife. Cut each tomato in half crosswise and squeeze out the seeds. Coarsely chop the seeded tomatoes.

    In a sauté pan, add a small amount of olive oil and sauté the onions until sweet and beginning to lightly color. Add in the garlic and sauté a couple more minutes. Add in the peeled and seeded diced tomatoes, chicken or vegetable stock and bring to a boil. Lower the heat and simmer stirring frequently for 15 minutes.

    Add fresh basil pesto and season with salt and fresh cracker pepper to taste. In a food processor or blender, puree soup in small batches until smooth. Serve hot and enjoy.

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    Chef Daniel D. Skay Copyright 2000-2007

     


    Fresh Basil Pesto 
    M
    akes 2 cups

    Ingredients :

    3 cups

    fresh basil, cleaned and firmly packed

    5 cloves

    garlic, minced

    1 cup

    pine nuts

    1 cup

    olive oil

    1 cup

    Parmesan cheese, freshly grated

    to taste

    salt

    to taste

    fresh cracked pepper

    Method of Production:

    Place basil, garlic and pine nuts in food processor. Blend. Slowly add in the olive oil in small steady stream until a smooth consistency is achieved. Add in grated Parmesan and stir in by hand.

    Season with salt and fresh cracked pepper. Hold refrigerated. Serving suggestions: serve pesto with fresh cooked pasta and your favorite meat like chicken, place in your favorite garden pasta salad or try in vegetable soup. This Italian favorite has many uses with the fresh taste of summer!

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    Chef Daniel D. Skay Copyright 2000-2007


    Summer Corn, Avocado and Tomato Relish
    Makes 6-8

    Ingredients :

    3 each

    fresh corn, roasted and cut from the cob

    2 each

    avocado, halved, pitted, peeled and diced

    2 each

    tomato, diced

    1 each

    bell pepper, flame roasted, peeled, seeded and diced

    2 each

    green onion, sliced

    2 Tbs.

    fresh cilantro, chopped

    1 small

    jalapeno, seeded and minced

    3 Tbs.

    olive oil

    1 each

    lemon, juice of

    to taste

    salt and freshly cracked black pepper

    Method of Production:

    Mix all the ingredients together and allow it to sit to let the flavors blend. This relish enhances any grilled meats like steaks, chicken or even grilled fish. A great accompaniment to summertime grilling!

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    Chef Daniel D. Skay Copyright 2000-2007

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