Chef Kitura’s journey as a celebrity chef and food stylist in the vibrant metro Atlanta area is deeply rooted in her passion and love for cooking that she inherited from her grandmother. For over 18 years, she balanced her love for catering with a full-time career as an Executive Assistant, supporting C-level executives. But when she lost employment twice within five years, she became a full-time Personal Chef and launched her business All About the Minis.
The proud author of "Grandma's Handz," a short story and recipe book that celebrates the legacy of family and flavor, Chef Kitura’s "Love My Everything" seasoning line has been a labor of love, with the Boujee and Feisty seasonings now available for purchase. “I’m thrilled to introduce the newest addition to my product line, ‘The Vault,’ a recipe journal crafted to safeguard your most flavorful secrets,” she says.
Heirloom Tomato Salad
1/2 Lb fresh okra, stemmed and halved lengthwise
2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
Freshly ground black pepper
Grilled ear corn
1 Medium/Large ripe heirloom tomato, cut into 1/2-inch wedges
1 Cup - Fresh cut pineapple
2 Radishes, thinly sliced
1 Shallot, thinly sliced
2 Tbsp fresh dill leaves
2 Tbsp fresh mint leaves
1/4 Cup fresh parsley leaves
Instructions: Combine okra, oil, salt, and pepper to taste in a medium bowl and toss to coat. Heat a medium cast-iron skillet over high heat until hot. Add this mixture in a single layer and cook the okra until dark and lightly charred in spots, about 6 minutes. Remove from the heat and allow to cool. Cut the kernels off the cob into a large mixing bowl. Add the okra, tomato, peaches, radishes, shallot, dill mint, and parsley and toss to combine. Add the dressing and gently toss. Taste and adjust seasoning as desired.
The Dressing
¼ cup fresh lemon juice
1 small garlic clove, grated
1 tsp Dijon mustard
¼ tsp sea salt, more to taste Freshly ground black pepper
½ tsp honey,
¼ to ⅓ cup extra-virgin olive oil
½ tsp fresh or dried thyme
Instructions: Whisk together the lemon juice, garlic, mustard, salt, pepper, and honey in a small bowl. Drizzle in the olive oil while whisking until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine. If your dressing is too tangy, add more olive oil, to taste.
Contact Chef Kitura!
Instagram: https://www.instagram.com/chefkitura/
LinkedIn: https://www.linkedin.com/in/chef-kitura/
TikTok: https://www.tiktok.com/@allabouttheminis
ChefKitura.com