Gather at the Table

Setting time aside to gather as a family around the dinner table is a great way to connect without distractions. Tyler Morrison with Scratch Gourmet & Express Catering shared one of his favorite family meals with us this month. Both the Winter Harvest Salad and Beignets can be prepared in advance for the busy families on the go. 

Winter Harvest Salad

Serves 1 

1 portion Honey Roasted Cauliflower (3 oz) 

2 ounces Pomegranate seeds

3 ounces chopped Kale

2 ounces thinly sliced Brussel Sprouts

5 ounces Maple Molasses Dressing

Toss all the ingredients, into a large mixing bowl. Pour in the maple molasses dressing and lightly toss everything together, until everything has been coated in the dressing. Sprinkle the pomegranate seeds over the salad. 

Honey Roasted Cauliflower (Yields 5 - 6 portions)

1lb of Cauliflower Florets

2oz Salt

.5oz Pepper

8oz Honey

8oz Oil

Chop cauliflower into small floret pieces. Combine everything together and toss until the cauliflower is evenly coated. Roast in the oven at 350 degrees for 15 minutes.

Maple Molasses Dressing - yields 1 quart (8 servings)

4.5oz Apple Cider Vinegar

3oz Maple Syrup

3oz Molasses

0.5 oz Mustard

11.5 oz Soy Milk

10.5 oz Olive Oil

Chicken Parmesan 

Chicken Breast


Marinara Sauce

Fresh Mozzarella slices

Panko Breading

Bread the chicken breast in panko, then fry at 350 degrees until the internal temperature reaches 170 degrees. After the chicken breast reaches 170 degrees, spread the mozzarella onto the chicken breast and melt in the oven for 3-5 minutes. 

Marinara Sauce (yields 8 - 10 servings)

1#10 Can Crushed Tomatoes

1lb Onions, Diced

1/2lb Carrots, Diced

1/2lb Celery, Diced

1oz Garlic Cloves

1/2oz Dried Basil

2 Bay Leafs

500ML Red Wine

4oz Water

2oz Sugar

4oz Oil

1/2oz Dried Oregano

2 grams Crushed Red Pepper

1/2lb Parmesan Cheese

1/2oz Black Pepper

8oz Tomato Paste

In a large stock pot, preheat the oil until it reaches the smoking point. Add the diced vegetables and begin to sweat on high heat. Once translucent, add the sugar and allow vegetables to brown and caramelize. Add tomato paste and allow to brown. Deglaze with the red wine and reduce by half. Add canned tomatoes, spices, herbs, and water. Allow to simmer over medium heat for about 1-2 hours. Transfer to a blender and blend on high speed until fully mixed. Stir in parmesan cheese.


16 ounces Butter

32 ounces Water

32 ounces Flour

16 Eggs

 pinch Salt

 pinch Sugar

Bring butter and water to a boil. Incorporate the flour, salt, and sugar and fold over until the batter forms into a cohesive ball. Allow to cool for about 10 mins before throwing the batter into a stand mixer. With the paddle attachment slowly incorporate the eggs until the batter has absorbed all the eggs. Scoop into one ounce balls and fry in preheated oil at 325 degrees, rotating the beignets for about 15 minutes. Allow to cool and let the steam hollow out the inside of the beignets. Stuff with your choice of filling and sprinkle with powdered sugar and place on to a plate. 

Chocolate Mousse - Yields 5 - 6 servings

1-8oz Vanilla Pudding Mix

8oz Heavy Cream

32oz Milk

12oz Dark Chocolate

1/2oz Vanilla Extract

8oz Cool Whip

16oz Dark Cocoa Powder

Melt the dark chocolate into the heavy cream over a double boiler on the stovetop over medium high heat. Once mixed, allow 10 minutes to cool. 

Meanwhile, mix all other ingredients together. Slowly incorporate the melted dark chocolate/heavy cream mixture until well combined. Using a spatula, place chocolate mousse into a piping bag.

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