https://ChefVirginiaDarden.com/

Chef Virginia, 830 NE Holladay Street, Portland, OR (2026)

07/22/2022

Salmon Caesar Salad
Ingredients
- 2 tablespoons light caesar dressing
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Olive oil
- 1/4 teaspoon paprika
- 8 tablespoons Parmesan cheese, shredded
- add black pepper to taste
- 1 8 oz head of Romaine
- 6 ounces Salmon fillet
- 1/4 teaspoon salt
- 1 tablespoon slivered almonds

Preparation
1. Heat up a skillet/frying pan and sir the Salmon in the olive oil, adding the salt and paprika to it, until very lightly browned on each side.
2. Top with freshly squeezed lemon juice and let it sit in the frying pan for about 1 minute.
3. In a Large bowl, mix the romaine lettuce with the Caesar salad dressing and dump it out into a large plate, top off with Asiago/Parmesan cheese and you can also sprinkle the toasted almonds on now.
4. Place the Salmon (sliced) on top. You can sprinkle it with some more fresh lemon juice:) and black pepper!

07/21/2022

Steak Salad
Ingredients
- 1 pound flank steak, 1-inch thick
- 2 tablespoons olive oil
- salt and pepper to season
- 1 red onion, sliced
- 4 ounces baby bella mushrooms, quartered
- 5 ounces spring mix
- 1 pint cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper

Preparation
1. Preheat grill to medium high heat.Season red onion rings and mushrooms with 1 tablespoon olive oil, salt and pepper to taste.
2. Place onion and mushrooms on grill. Grill for 4-5 minutes per side until char marks appear.
3. Remove and set aside.Take steak out of your fridge and let it sit in the room temperature for 5 minutes. Use a paper towel to gently pat the surface of both sides of the steak dry.
4. Brush olive oil on both sides of the steak or use olive oil cooking spray. Generously season the steak with salt and freshly ground pepper.
5. Place the steak on the grill. Grill each side for 3-5 minutes until the internal temperature of the steak reaches 145°F for medium doneness; 135°F for medium rare and 155°F for medium well. Let rest for 5 minutes before slicing.
6. To assemble, arrange baby spinach spring mix on the bottom of a large serving plate, followed by the onion rings and mushrooms.
7. Slice the steak and place on top of the vegetables. Top with cherry tomatoes and sliced avocado and serve!

07/19/2022

Scrambled tofu with arugula
INGREDIENTS
- 150 gm organic tofu
- 1 tsp pure coconut oil
- 1/2 tsp cumin seeds
- 1/2 onion, finely chopped
- 1 tomato, chopped
- 1/4 tsp turmeric
- 1 red chili, finely chopped (optional)
- Handful of arugula leaves
- Salt and pepper, as per taste

METHOD
1.Heat the coconut oil in a pan, on medium heat.
2.Add the cumin and let it sputter.
3.Add in the chopped onion and green chili and cook for 5 minutes.
4.Add the tomatoes and cook for a further minute.
5.Add the turmeric powder and salt to taste, and stir well. Lightly crumble the tofu and mix gently. Cook for 5 minutes.
6.Toss in the arugula, mix and cook for a couple of minutes. Season with some pepper.
7. Serve the scrambled tofu with some grilled tomatoes, and arugula leaves.

07/15/2022

Greek Yogurt Chicken Salad recipe!
INGREDIENTS
- ½ cup cashews, roughly chopped
- 1 pound chicken breasts
- 1/3 cup craisins (raisins work, too)
- 2 teaspoon Dijon mustard
- garlic powder
- ½ cup plain Greek yogurt
- salt

METHOD
1. Bring the water to a boil and put in whole chicken breasts. Cook until no pink remains. Depending on the size of the chicken breasts, this could take anywhere from 15 - 20 minutes. While the chicken is boiling, put together your sauce.
2. Whisk together greek yogurt, dijon mustard, and garlic powder together until well mixed.
3. Add in salt and pepper, to taste. Next, stir in dried cranberries and cashews. After the chicken is done boiling, let it rest for about 5 minutes.
4. Dice up the chicken, mix it into the sauce, and serve with crackers or pita.

03/27/2022

Rolled rice noodles with crispy chilli tofu recipe!
INGREDIENTS
100ml sunflower oil
400g banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths
1/2 tsp dried chilli flakes
2 tsp sea salt flakes
2 tbs each rice flour and self-raising flour
250g very firm tofu, crumbled
1 bunch broccolini, blanched, halved lengthways
1 cup (160g) peas, blanched
1/2 cup (50g) fried Asian shallots
Chopped pickled red chillies (from Asian grocers), to serve
SESAME DRESSING
2 tbs each soy sauce and rice vinegar
1 tbs each sesame oil and peanut oil
1 tsp caster sugar
2 tsp grated ginger
1 garlic clove, crushed

METHOD
1.Heat 2 tbs sunflower oil in a frypan over medium-high heat. Cook rolled rice rolls for 3-4 minutes on one side until slightly golden and crisp. Turn, then add 1/4 cup (60ml) water to pan and immediately cover with a lid. Cook for 2 minutes or until tender. Remove noodles from pan and set aside to cool completely.
2.To make crispy tofu, using a mortar and pestle, crush chilli flakes, then combine with salt flakes. Combine the flours in a separate bowl and season with salt. Add tofu and toss to coat, then discard excess flour. Heat remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. Add tofu and cook, stirring, for 4 minutes or until golden and crisp. Drain on paper towel, then toss in chilli salt.
3.For the dressing, place all ingredients and 2 tbs water in a bowl. Stir to combine.
4.Divide the noodle rolls among plates and drizzle over sauce. Top with crispy chilli tofu, broccolini, peas, fried Asian shallots and pickled chilli to serve.

03/27/2022

Mushroom noodles with tea-marbled eggs recipe!
INGREDIENTS
1 tsp Chinese five-spice powder
1/2 cup (125ml) dark soy sauce
2 tsp brown sugar
3 star anise
2 black tea bags (we used English breakfast)
4 eggs
500g yang chun dried wheat noodles (from Asian grocers)
1 bunch bok choy, quartered lengthways
1/3 cup (80ml) peanut oil
500g mixed Asian mushrooms, such as enoki, oyster and shiitake
2 garlic cloves, crushed
Black sesame seeds and micro radish, to serve
GINGER DRESSING
1 garlic clove, crushed
2 tbs each rice vinegar and peanut oil
1 tbs soy sauce
2 tsp each sesame oil, chilli oil and finely grated ginger
1 tsp caster sugar

METHOD
1.Place five-spice powder, soy sauce, sugar, star anise, tea bags and 1.5L (6 cups) water (or enough to cover eggs) in a pan and bring to the boil over medium heat. Add eggs and cook for 3 minutes to par-cook, then remove from pan and cool slightly under cold running water. Using the back of a spoon, lightly crack shells, keeping shells intact (this creates veins). Carefully return eggs to boiling liquid and cook for a further 2 minutes. Remove pan from heat and set aside to cool in liquid (residual heat will continue cooking eggs). Chill for at least 2 hours or overnight. Discard liquid. Peel eggs and set aside.
2.Cook the noodles according to packet instructions, then drain and refresh in iced water. Chill until ready to use.
3.Blanch bok choy in a saucepan of boiling salted water for 30 seconds, then drain and refresh in iced water.
4.For the dressing, combine all the ingredients in a bowl and set aside.
5.Heat 2 tbs oil in a large frypan over high heat. Add half the mushrooms, then season and cook for 3 minutes or until slightly charred. Add garlic and cook for 30 seconds or until fragrant, then transfer to a bowl. (If using enoki mushrooms, cook separately for 1 minute.) Repeat with remaining 2 tbs oil and mushrooms.
6.Divide noodles, bok choy, mushrooms and eggs among bowls. Drizzle with dressing and sprinkle with sesame seeds and micro radish to serve.

03/25/2022

Broad bean and pecorino bruschetta recipe!
INGREDIENTS
2kg fresh broad beans, podded (to give about 400g) (see Notes)
1/3 cup (80ml) olive oil, plus extra to brush
3 rosemary sprigs
3 garlic cloves, roughly chopped, plus 1 extra garlic clove, halved
1 loaf ciabatta, cut into 8 thick slices
2 tablespoons roughly chopped flat-leaf parsley
100g Pecorino Sardo or Pecorino Romano, shaved

METHOD
1.Blanch broad beans in boiling salted water for 1 minute, then plunge into iced water and squeeze beans from skins. Set aside.
2.Warm oil, rosemary and chopped garlic in a pan over very low heat for 15-20 minutes, stirring occasionally, to infuse oil. Don’t allow garlic to colour.
3.Add beans, 1 tablespoon water and 1/2 teaspoon each salt and pepper. Increase heat to medium and cook for 2 minutes or until beans are cooked and bright green.
4.Meanwhile, preheat a chargrill pan or grill to high. Brush ciabatta with oil, then grill for 1-2 minutes each side until golden and charred. Rub halved garlic over toasts.
5.Top toasts with beans and a drizzle of oil. Sprinkle with parsley, cheese and black pepper, then serve immediately.

03/24/2022

Char siu beef with broccolini recipe!
INGREDIENTS
100g thin rice noodles
1 tablespoon sunflower oil
2 garlic cloves, chopped
400g beef mince
2cm piece ginger, grated
1/4 cup (60ml) Chinese rice wine (shaohsing)(see note)
1/4 cup (60ml) char siu sauce (Chinese barbecue sauce)(see note)
2 bunches broccolini, trimmed, blanched, refreshed
1/3 cup (50g) unsalted roasted peanuts, chopped
1 long red chilli, sliced
Coriander leaves, to serve

METHOD
1.Cook noodles according to packet instructions. Drain. Set aside.
2.Meanwhile, heat oil in a large frypan or wok over high heat. Add the garlic, beef and ginger, then cook, breaking up the beef with a wooden spoon, for 3-4 minutes until the beef is browned. Add the rice wine and char sui sauce, then simmer for 1 minute. Add the broccolini and stir until warmed through.
3.Divide the noodles among plates and top with the beef mixture. Garnish with peanuts, chilli and coriander, then serve.

03/23/2022

Thai red fish curry with noodles recipe!
INGREDIENTS
200g Pad Thai rice noodles
1/4 cup (60ml) peanut oil
600g firm boneless white fish fillets (such as ling), cut into 2cm thick slices
2 garlic cloves, finely chopped
1/2 bunch spring onions, chopped, dark and pale parts separated
1 bunch coriander, leaves picked, roots chopped
1/4 cup (60ml) Thai red curry paste
1 tablespoon fish sauce
150g sugar snap peas
2/3 cup (165ml) coconut cream
1/2 cup (75g) chopped peanuts
Bean sprouts, to serve
Lime wedges, to serve

METHOD
1.Soak noodles in hot water for 10 minutes or until soft, then drain. Set aside.
2.Heat 1 tablespoon oil in a wok over high heat and season the fish. Stir-fry half the fish for 2 minutes or until slightly golden, then transfer to a plate. Repeat with another 1 tbs oil and remaining fish.
3.Heat the remaining 1 tablespoon oil in the pan, then and add the garlic, white spring onion and coriander root. Stir-fry for 1-2 minutes until softened. Add the curry paste and stir-fry for a further 2 minutes or until fragrant, then add the fish sauce, sugar snap peas, 1/4 cup (60ml) water and cook for a further 2 minutes or until sauce is slightly reduced. Return the fish to the wok with coconut cream and remaining spring onion, then toss to combine and warm through.
4.Divide the noodles among 4 bowls and top with the fish curry. Serve immediately with coriander leaves, peanuts, bean sprouts and lime wedges.

03/22/2022

Seared tuna with Fijian-Style potato curry recipe!
INGREDIENTS
800g sebago potatoes, peeled, cut into 4cm pieces
2 tbs ghee
1 onion, finely chopped
1 long green chilli, seeds removed, finely chopped, plus extra to serve
2cm piece ginger, grated
1 garlic clove, crushed
1 tsp mild curry powder
1 tsp ground turmeric
3 tsp brown mustard seeds
1/2 tsp chilli powder
10 fresh curry leaves, plus extra fried leaves (optional), to serve
11/2 tsp caster sugar
1/3 cup (60ml) rice vinegar
1 red onion, thinly sliced into rounds
4 x 180g tuna steaks
Coriander leaves, to serve

METHOD
1.Place potato in a pan of cold salted water, bring to the boil over high heat. Cook for 3-4 minutes until par-cooked. Drain.
2.Heat the ghee in a frypan with a lid over medium heat.
3.Add onion and cook, stirring, for 2-3 minutes until softened.
4.Add chilli, ginger, garlic and spices, and cook for a further 1 minute or until fragrant.
5.Add the potatoes, curry leaves and 1 cup (250ml) water.
6.Cover and cook for 10 minutes, shaking to prevent catching, then remove lid and cook for a further 5-10 minutes until potatoes start to crisp
7.Remove from heat. Stir in 1/2 tsp sugar and season. Keep warm.
8.Combine the vinegar, 1/2 tsp salt and remaining 1 tsp sugar in a bowl, stirring until dissolved.
9.Add red onion and toss to combine. Set aside.
10.Heat a chargrill pan or barbecue to high.
11.Season tuna and grill for 1 minute each side or until seared but still rare in the centre.
12.Remove from pan. Rest, loosely covered with foil, for 5 minutes.
13.Drain red onion. Add coriander leaves and toss to combine. Season.
14.Divide tuna and potato curry among plates.
15.Top with onion mixture, extra chilli and fried curry leaves, if using, to serve.

03/20/2022

Recipe for raw pad Thai!
INGREDIENTS
1 small zucchini, spiralised or grated
2 carrots, spiralised or grated
1 red capsicum, seeds removed, very thinly sliced
1 cup (80g) finely shredded white cabbage
100g snow peas, trimmed, thinly sliced lengthways
1 cup (80g) bean sprouts, trimmed
1 cup (150g) frozen podded edamame, thawed
1 cup Thai (holy) basil leaves
tbs toasted seed mix in shoyu (from health food shops)
PAD THAI DRESSING
1 garlic clove, crushed
1/4 cup (70g) almond butter or pure peanut butter
2 tbs lime juice
21/2 tbs pure maple syrup
1/2 tbs sesame oil
1 tsp grated ginger

METHOD
1.For the dressing, place all the ingredients in a blender with 2 tbs filtered water and whizz to combine, adding a little more water to thin the mixture if necessary. Season and set aside.
2.Place the zucchini, carrot, capsicum, cabbage, snow peas, bean sprouts and edamame in a large bowl. Add the dressing and toss to combine. Divide among serving plates, top with the basil and serve with toasted seed mix.

Chef Virginia

07/22/2022

07/21/2022

07/19/2022

07/15/2022

03/27/2022

03/27/2022

03/25/2022

03/24/2022

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03/22/2022

03/20/2022

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