Chef Viverito is currently the Banquets and Catering Instructor at The Culinary Institute of America, in New York. He is the Vice Argentier of the Mid Hudson Baillage of Le Confrerie de la Chaine des Rotisseurs. He also appears as a regular on the cooking segments of the local morning shows. Chef Viverito is active in the community of local farmers and sustainable foods, and serves as the Culinary Education Director of Passionfish, a non-profit organization dedicated to environmentally sound alternatives to endangered seafoods. He has also been a spokesperson for Spirulina producer Cyanotech. His commitment to sustainable food practices extends to his role as the director of his true food based catering company Savour Fine Catering.

 Serves 4-6 persons

Dressing/Yield 9 oz:
2 fl oz Apple Cider Vinegar
2 fl oz Honey
4 fl oz Extra Virgin Olive Oil
1 fl oz Flax Oil
1/2 tsp Celery Seed
1/2-1 tsp Spirulina* Powder

8-10 oz Baby Greens, washed, dried, 1 Tbsp Flax Seeds 1 ea Apple, Diced in 1/4” pieces 2 oz Goat Cheese [chevre], Crumbled

*Spirulina is a 'super food' filled with nutrients and all the essential amino acids in perfect balance. It can be found in the health food section of your supermarket or any health-food store.

1. In a non-reactive bowl, combine the vinegar and honey. Whisk in the oils in a steady stream until well dispersed. Stir in the celery seed and spirulina powder. You can vary the amount of spirulina based on taste preferences.
2. Pour 2 fl oz of dressing over the greens and toss gently to coat; season with salt and pepper. Put the salad on chilled plates, garnish with apples, flax seeds, chevre and serve.

Yield - About 1 cup

3 tbs. Olive oil
¼ each small onion (diced)
½ each gold bell pepper (chopped)
2 clove garlic (minced)
3 each vine-ripened tomatoes (peeled, seeded, and diced)
2 tbs. chopped fresh oregano
- Kosher salt or Sea Salt to taste
Crushed Chiles to taste

Heat oil in a heavey skillet over medium heat. Add onion, bell pepper, and garlic, and SAUTE for about 3 minutes. Add tomato and oregano and season with Chiles if desired. Raise heat and cook for 3-5 minutes. SERVE HOT OVER ANGEL HAIR (we prefer wheat) or any other pasta. This sauce from start to finish takes about as much time as the pasta so it makes for a meal in about 15 minutes!
Also great over grilled chicken breast or fish!

Serves 6-8 (3-4 crepes/person

2 fl oz Olive Oil
1# Cremini Mushrooms
1 cup Onion, Julienne
2 tablespoons olive oil
1# spinach, cleaned, chopped, cooked, and drained
2 teaspoons minced garlic
1 8-ounce container ricotta cheese
1 cup grated parmesan cheese
Salt and pepper to taste
24 manicotti crepes
2 qt Marinara Sauce

Crepes - Yield 24

12 fl oz All purpose flour
1/2 tsp Salt
72 gr Phase 2® Starch Neutralizer [3g/crepe]
12 fl oz water
3 ea Eggs
Pan spray as needed

Method:
1- Sift flour, salt and starch lite together in a bowl. 2- In a separate bowl blend the eggs, and water together. Blend with the dry ingredients and mix until smooth, let relax in the refrigerator for 1 hour. Strain. 3- Heat a crepe pan over medium high heat and spray pan release to coat pan. When the surface appears dry, flip and cook for another minute.

Marinara Sauce -2 quarts
4 fl oz extra-virgin olive oil
1# onions, finely chopped
6 ea garlic cloves, minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
1 bu basil leaves, chiffonade or torn

1. Place a non reactive sauce pot over a medium high heat and add the olive oil. When the oil is hot, add the onions and cook until they are golden brown. Add the garlic and continue to cook until aromatic, about 1 minute. Add the tomatoes and the bay leave and simmer for 20-30 minutes. Season throughout the cooking process with kosher salt. Remove the bay leaves and pulse with an immersion blender to achieve the desired consistency. Season the sauce with more salt and pepper, to taste. Stir in Basil

1. Place a sauté pan over moderate heat, add the oil and cook the mushrooms until golden, stirring occasionally to release the steam, cook for 4-5 minutes. Add the onions and cook until softened.
2. Add the spinach, and the garlic and continue to cook, stirring, 3 to 4 minutes, or until heated through. Transfer mixture to a bowl, add remaining ingredients (using only 1/2 cup of the parmesan) and stir to combine.
3. Place 2 oz of the filling in the bottom 1/3d of a crepe with filling, roll in a tube shape and arrange in a baking dish coated with marinara sauce.
4. Spoon the remaining sauce over the manicotti, sprinkle with the remaining parmesan and bake, covered with foil for 30 minutes. Uncover and bake for 10-15 minutes longer. Let rest 5 minutes. Sprinkle with fresh basil. Serve.

Fresh Pineapple, Mango, Cantaloupe,
Blueberries, and Kiwi

1 T. Shredded unsweetened coconut per serving
1 T. chopped Macadamia nuts per serving
Enough for however many servings you need to make for the people you cook for! Figure 1/4 pineapple, one mango, 1/2 cantaloupe 1/2 C Blueberries and one or two kiwis per serving!

Chop all fruits, toss with coconut and macadamia nuts...........
Play some steel drum music and enjoy!!!

Boneless, skinless Chicken breast
Mango, Papaya, Kiwi, Pineapple, Banana, and Cilantro

Grill chicken breast........top with "salsa" made from chopped fruits. Add cilantro and a dash of lemon juice. Serve with Brown rice tossed with small amount of unsweetened coconut and generous amount of golden raisins and chopped apples and a touch of Hendrick's Sweet and sour dressing.

Serve with steamed fresh green beans with Summer Savory sprinkled atop.

1 3/4 C egg whites
1 1/2 C granulated sugar
1 1/2 C Flour
1 1/2 tsp. Cream of Tartar
3/4 tsp Almond
3/4 tsp fresh lemon juice
1/4 tsp Salt
2 Tsp. Vanilla

Preheat oven to 350*. Mix together egg whites, cream of tartar and salt in a large bowl, until egg whites form soft peaks. Gradually add sugar, mixing at a lower speed, then adding flour gradually, then both vanilla and almond. Transfer to an angel food cake pan. Bake for 45-50 minutes until golden. Take out and invert pan, letting cool. Put on serving dish.

OR...

Hollow out oranges.........saving pieces of orange and reserving juice........ fill with low fat frozen vanilla yogurt or ice milk. Put in freezer until just before serving. In sauce pan, heat orange juice, 1T per orange Gran Marnier, add bits of oranges and red raspberries. Spoon over oranges before serving.