Chef Tim Love’s Recipes


Grilled Veggie Pasta Salad

Cilantro Jalapeno Pesto
2 ounces Basil
¼ pound Spinach
2 ounces Cilantro, some stems okay
¼ pound Pumpkin Seeds, toasted
.25 ounces Peeled Garlic
2 ounces Parmesan, grated
¼ pound Jalapeno, stem removed, seeds removed, roasted/grilled dark
1 tsp Black Pepper
1 TBSP Kosher Salt

1 quart Olive Oil

1) Place all ingredients into the pitcher of a Vitamix blender and puree until smooth.
2) While the blender is running, drizzle oil in in a ½” stream until all oil is added and is fully incorporated.
3) Once mixture is pureed and all oil is added, remove the mixture from the blender pitcher and transfer directly into an airtight container to store in the refrigerator until needed.

Spaghetti Pasta


1 pound Dried Spaghetti Pasta

1) Cook pasta to package specifications.
2) Once pasta is cooked and strained, toss gently with oil and reserve.

Roasted Heirloom Carrots and Tomatoes

1 pound Yellow Squash, cut in half moons, ¼ inch think
1 pound Heirloom Baby Carrots, washed and peeled, cut on 2” bias
4 ounces Grape or Cherry Tomatoes, washed and dried
1 tsp Black Pepper
2 tsp Kosher Salt
¼ cup Vegetable or Cottonseed Oil

1 bunch Cilantro, stems removed, chopped

1) Preheat oven to 400 F.
2) Combine all ingredients in a medium sized mixing bowl.
3) Transfer mixture to a sheet pan and roast in the 400F oven for 12-15 minutes until carrots are fork tender.
4) When carrots are fork tender, remove the roasted vegetables from the oven and allow to cool at room temperature.
5) Once cooled, combine the vegetables with the fresh cut cilantro.

Building the pasta:
Place pasta and roasted veggies in a medium sized mixing bowl and gently combine with the cilantro jalapeno pesto. Season to taste with salt and pepper.

Strawberry Shortcake

Strawberry Shortcakes from Chef Tim Love

2 cups flour
6 Tablespoons butter (softened)
4 teaspoons baking powder
½ teaspoon salt
½ cup sugar
1 egg (beaten)
1/3 cup milk


1) Mix first 5 ingredients until it resembles a corn meal texture
2) Add egg and milk and mix well by hand
3) Bake at 400 – 450 degrees for 15 to 20 minutes

Ingredients for Strawberries:
2 cups quartered strawberries
½ cup Malibu rum
½ cup brown sugar

1) Mix Malibu rum and brown sugar into syrup
2) ¼ Strawberries and grill slightly
3) Place hot strawberries into rum-sugar mix and set aside

2 cups heavy cream
½ cup sugar

1) Mix until stiff with a wire whisk
2) Top cake with strawberries and whipped cream and ENJOY!