Broccoli Salad w/ Shaved Vegetables + Recipes!

I wanted to share a little information about an AMAZING event that we (The California Dietetic Association (CDA)-Coastal Tri-Counties District) put on this past weekend as part of this year’s theme of “giving back to the community.”

Our event featured Chef Dave Schmit (Check out his facebook page!), a local who is dedicated to using fresh & locally grown ingredients, time-honored techniques and modern refinements to create tasty (and healthy) dishes. {Recipes Below}

Dave has a long history of cooking in fine dining kitchens down in LA, including the Beverly Hills Hotel & Hotel Bel Aire (he even has cooked for Michael Jackson!!) But now, Dave uses his Culinary expertise to provide first class meals to San Luis Obispo County’s homeless shelter. His dedication to improving the health and lives of the needy  is an inspiration to many and that was evident in the eyes of many Dietitians who listened to him speak this Saturday.

So what was the bottom line? The homeless and under served need your help! But being needy doesn’t just mean needing food, it means you needing nutritious food! Using local produce surplus and teaming up with farmers and grocers has been key to proving these healthy meals.

How can you help? Volunteer with your local food bank, shelter or farmers to help them get food to the table! Donate supplies, goods or your time!

For more information on the SLO Maxine Lewis Shelter visit:

For more information on the SLO Foodbank visit:

Here is a glimpse of the food Chef Dave prepared for us Dietitians using ingredients commonly donated from local farmers and grocers to the food bank & shelter. The best part, he comes up with these recipes at the drop of a hat to prevent food waste! Special thanks to Chef Dave for letting me share his recipes with you all!

Broccoli Salad (with or without Beef)


Caramelized Broccoli


3 Tbsp Extra Virgin Olive Oil

2 Heads of Broccoli (~1.25 pounds), Peel Stems, Half lengthwise

1/2 Cup Water

3 Cloves Garlic, slice thinly

Pinch of Crush Red Pepper

Salt & Fresh Ground Black Pepper to Taste

2 Tbsp Fresh Lemon Juice


In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli with the cut side down, cover and cook over moderate heat until richly browned on the bottom (about 8 min).  Add the water, cover and cook until broccoli is tender and the water has evaporated (about 7 min). Add the remaining 1 tablespoon of olive oil, garlic and crushed red pepper. and cook uncovered until the garlic is golden brown (about 3 min). Season the broccoli with salt and pepper, drizzle with lemon juice and serve!

Brown Rice


2 Tbsp Extra Virgin Olive Oil

1 1/2 Cups Short Grain Brown Rice (10 oz)

1 Small Onion, Finely Diced

2 Thyme Sprigs

2 3/4 Cup Water

Sea Salt


In large saucepan, heat olive oil. Add brown rice and cook over moderate heat, stirring, until lightly toasted. (The grains will turn slightly opaque just before browning.) Add the onion and thyme and cook over low heat, stirring until the onion is softened (about 5 min). Add the water and 1 tsp of sea salt and bring to a boil. Cover and cook over low heat until the water is absorbed and the grains are tender. Fluff the grains and discard the thyme springs. Season the grains with salt and pepper if desired. (note: the cooked grains can be refrigerated for up to 5 days)



2 1/2 to 3 lb Top Sirloin Steak (1-1.5 inches thick)

1 1/2 Tsp Kosher Salt

Olive Oil

Fresh Ground Black Pepper


The morning before you plan to cook the steak, sprinkle both sides with salt. Set it on a large plate, cover loosely (wax paper works well), refrigerate for 12-14 hours.

About an hour before you are ready to cook, remove the steak from the refrigerator. Prepare a medium-hot charcoal fire or heat a gas grill to medium high. Wipe the steak dry with a paper towel. Coat lightly with olive oil and season with pepper. Put the steak on the grill, watching for flare-ups especially when cooking the first side. (If the flames threaten to char the steak, move it off to the side for a few moments until the fire calms.) Grill 8-9 min per side for medium rare, a minute or two longer per side for medium. Check if it is done by making a small cut into the steak, if the meat looks a shade less done than you like, it is ready! Move the steak to a carving board, cover loosely with foil and let rest for 5 min. (it will continue to cook a little more).

To serve, carve the steak into 1/4 inch slices.

Can eat solo, or use to top your salad!

Fresh Orange-Soy Vinaigrette


1/3 Cup Vinegar

1/2 Cup Orange Juice

2 Tbsp Extra Virgin Olive Oil

2 Tbsp soy sauce

2 Tbsp Agave

2 Tsp Freshly Grated Ginger

1/8 Tsp Dry Mustard

Salt to Taste


Wisk all ingredients until smooth

Shaved Vegetable Salad


Variety of colorful vegetables (such as: zucchini, carrot, beets, radishes, red onion)

Olive Oil

Handful of Chopped Dill and Lemon Zest

Fresh Ground Pepper to Taste

Lemon Juice to Taste


Peel vegetables if needed and slice very thin (may want to use a mandolin if you have one)

Toss everything in a bowl with olive oil to coat

Add the chopped Dill & Lemon Zest

Season to Taste with Lemon Juice and Fresh Ground Pepper

For our event, he made the Caramelized Broccoli, added a scoop of brown rice, followed by a handful of the shaved vegetables and topped with 2 slices of the sirloin (see picture above.) On top he drizzled the Fresh Orange-Soy Vinaigrette. It was heavenly!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s