Chef Jackie Djordjevic knows that a great recipe is more than the sum of its parts. She combines 14 years in the food industry, a strong knowledge of gluten-free, dairy-free, and sugar-free cooking and a passion for crafting delectable food that helps people feel great. All of these ingredients create a totally unique culinary business, Heirloom Chef Cincy.
“It started with me making meals for a few families, but now we are a small business delivering convenient, healthy meals - we check all the boxes,” says Jackie. “When you get home from a long day at work, you can pop a meal in the oven and spend time with your family while it heats up.”
Making wholesome food at home can be time-intensive, and eating out for convenience may leave you with few healthy choices. Heirloom Chef Cincy, which is a Whole30 partner, focuses on providing health-conscious options that taste just as flavorful and delicious, but without the unhealthy additives or time commitments.
“A great example are our mashed potatoes; people cannot believe they don’t have milk or cheese in them,” explains Jackie. “But we use coconut milk and that makes them creamy.”
She is also a big advocate of using spices and herbs to create taste sensations.
Jackie shared a rustic root vegetable salad with us for fall that is bursting with curry and cilantro flavors alongside excellent nutrients.
Want to try the delicious difference of a healthy, gluten-free, sugar-free, and dairy-free meal from Chef Jackie? Visit HeirloomChefCincy.com to check out the available meals and delivery areas.
Autumn Root Vegetable Salad with Warm Yellow Curry Vinaigrette
2 beets (golden or red)
3-4 whole carrots
2 sweet potatoes
6 cups arugula
2 tablespoons chopped pistachios
4-6 fresh figs (can use dried, if fresh are unavailable)
1 tablespoon chopped cilantro
3 tablespoons olive oil
Salt and pepper to taste
To start, preheat the oven to 375 degrees.
Line a sheet tray with foil.
Cut beets, sweet potatoes and carrots into 2-inch chunks. Add to a large bowl.
Halve radishes and add to the bowl. Toss in about 3 tablespoons of olive oil and season with salt and pepper.
Transfer veggies to the sheet tray and roast in the oven for about 25-35 minutes or until fork tender.
To assemble the salad, lay arugula on a large platter and layer on the roasted veggies. Top with chopped pistachios, figs and cilantro. Pour Yellow Curry Vinaigrette (next page) over the top. Enjoy!
Yellow Curry Vinaigrette
1 tablespoon yellow curry powder
3 garlic cloves, minced
1 shallot, minced
1 tablespoon tahini
Juice of 1 lemon
2 tablespoons maple syrup
2 tablespoons water
1/4 cup olive oil
Salt and pepper to taste
To make the vinaigrette, start by lightly cooking shallot and garlic in a small sauté pan with a little oil.
Once tender, add curry powder and cook for another 1-2 minutes. You want to just cook off the raw flavor of the curry and toast it up a bit.
Add this mixture to a bowl along with tahini, lemon juice, maple syrup and water.
Slowly whisk in olive oil until you reach your desired consistency. You may need a little more or less oil depending on how thick you want it. Season with salt and pepper.