Chef Cathy A. Lewis

Cathy A. Lewis, founder, and former co-owner of The Nick of Thyme Gourmet to Go and Café, chef, restaurant industry entrepreneur and Teaching Chef. Chef Lewis is a 1981 graduate of The Culinary Institute of America and has 28 years of professional experience. She has taught in the Culinary Arts department at Nashville State Community College. As co-owner of The Nick of Thyme for over six and one half years she had built an extremely loyal clientele and was a regular cater for many of the top names in the Nashville community’s music and film industry. Chef Lewis is presently working with Wynonna Judd in conjunction with Oprah Winfrey. She is the personal Chef to the Judd family, and works with The T.J.Martell Best Cellars dinners and l’ Ete du Vin Wine Auction held annually in Nashville.

Recipes by Chef Cathy A. Lewis

Roasted Asparagus and Wild Mushroom Salad over Baby Greens

Serves 4

 

Ingredients

1 lb. fresh asparagus, med. Thick, nice tight tips

4 oz. portabellini mushrooms

4 oz. oyster mushrooms

4 oz. shitake mushrooms

4 oz. baby greens

2 oz. balsamic vinegar

1 tsp. Dijon mustard

1 clove fresh garlic, minced

5 oz. extra virgin olive oil plus about 2 tbs. to coat vegetables

kosher salt, fresh ground pepper

 

Procedure

Using a med. Sized saucepan, fill ¾ with water and bring to a boil. When boiling, drop in asparagus (trim root end back to green of the stalk), let water return to a boil, remove, drain, and plunge into a bowl of ice water to stop the cooking process. Remove and drain on paper towels. Then cut asparagus into 2 inch long pieces, on the bias.

Preheat oven to 450f.

Brush dirt from mushrooms, and slice them into ¼ in. thick slices.

In a small bowl, combine vinegar, mustard, garlic. Whisk in the olive oil slowly to form an emulsion. Set aside.

In another bowl, combine the sliced mushrooms, the asparagus, and the 2 tablespoons olive oil. Sprinkle with salt, and fresh ground pepper.

Place single layer on a cookie sheet and roast in the oven for 10 min. till mushrooms start to brown. Remove, let cool.

In a bowl, combine salad greens with a little of the dressing to coat greens. Then toss roasted vegetables with a few tablespoons of the dressing.

Arrange greens on a plate, top with the roasted vegetables

 

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