Cooking With Exec. Chef Mark Owsley


By KMVT News

Twin Falls, ID (KMVT, KTWT-TV)
St. Luke's Magic Valley Exec. Chef joined by Laurie Byrne a Dietetic Intern cooks up some delicious recipes. It's not the same food from hospitals in the old days. This restaurant is top notch and the food is amazing. If you ever find yourself visiting someone in the hospital stop in for lunch or stop in for lunch it's worth it!
Watch the interview with Diane Dean on Idaho's First News.
Here are some recipes:
Antipasto Salad
Gluten free

Yield: 6 servings

2 tablespoons balsamic vinegar
1 teaspoon chopped garlic
1 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil
6 cups chopped romaine lettuce, cut in 1-inch pieces
1 (15 ounce) can garbanzo beans, drained and rinsed
15 basil leaves, torn into small pieces
1/2 cup flat-leaf parsley leaves
1 cup sliced jarred roasted red or yellow peppers
1 (6 ounce) jar marinated artichoke hearts, drained
1 cup pepperoncinis
1/2 cup pitted black olives, drained
3/4 cup roasted tomatoes
6 ounces fresh mozzarella, drained
3 ounces sliced pepperoni
3 ounces sliced Genoa salami

1. In a medium bowl, whisk together balsamic vinegar, garlic, salt and pepper until well combined. Pour olive oil into mixture in a thin stream while whisking constantly to emulsify vinaigrette.

2. In a large bowl combine, lettuce, garbanzo beans, basil and parsley leaves. Pour half the vinaigrette over lettuce mixture and toss to coat well. Spread lettuce mixture out onto a large platter. Arrange roasted peppers, artichoke hearts, pepperoncinis, olives, roasted tomatoes, mozzarella, pepperoni and salami in sections on top of lettuce. Drizzle remaining dressing over salad. Serve immediately.

Smoked Salmon Pesto Pasta

Yield: 4 Servings

4- 4 oz salmon fillets
1 onion, chopped
1 clove crushed garlic
¾ cup basil pesto sauce
3 Tbsp tomato paste
2 Tbsp olive oil
1 Tbsp chopped fresh basil
¼ c. water
1 lb spaghetti

1. Cook pasta in a large pot of boiling water until pasta is tender.
2. In a skillet, heat olive oil over medium heat. Add onion and garlic until onion is transparent. Stir in tomato paste, pesto sauce, fresh basil, and water; cook gently for 5 to10 minutes, or until desired consistency is achieved.
3. Drain pasta, serve sauce over noodles.
4. Lay salmon fillet on top of bed of noodles, serve hot.

And the one we did not get to on camera
Italian Wedding Soup

Yield: 8-10 servings

6 cups of chicken stock
8 oz Orzo
2 chicken breasts
2 bunches of long green onion, chopped
3 carrots, chopped
3 stalks of celery, chopped
2 cloves of garlic, chopped
1/4 cup of olive oil
2 Tbsp of butter
1/4 tsp of salt
1/2 tsp of fresh ground black pepper
1/2 pound of fresh spinach, chopped
1/4 cup of fresh parsley
1/2 cup of fresh grated parmesan cheese

1. In a large pot sauté the onions, carrots, celery and garlic in the olive oil and butter for 2 to 3 minutes.
2. Season with salt and pepper.
3. Add the broth and bring to a boil.
4. Reduce and simmer.
5. Add the chicken breasts and poach for about 10 to 15 minutes.
6. Remove the chicken , shred and return to the broth.
7. Add the spinach, parsley and orzo, simmer for around 30 minutes.
8. Add the meatballs and cook for 15 to 20 more minutes.


1 pound of ground pork
1 bunch of long green onions, finely chopped
1/2 cup of bread crumbs
1/2 cup of parmesan cheese
1/4 cup of parsley, chopped
1/4 tsp of salt
1/4 tsp of pepper

1. In a large bowl combine all the ingredients together.
2. Shape the meat into small 1 inch balls.
3. Serve with parmesan cheese. Serves 8 to 10 people.

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