Ryan Scott Recipes

CBS.com

Chef Ryan Scott, who is best known for competing on the fourth season of Bravo's "Top Chef," shows us how we can elevate easy meals with ingredients already found in your pantry.

wraps
wraps

Thai Tuna Lettuce Wrap
Ingredients:
Bibb lettuce 1 Thai Pre-seasoned tuna pouch (like StarKist Gourmet Selects Thai Style) Carrots, chopped (to your liking) Peanuts, chopped (to your liking) 1 Egg roll wrap* (to make crispy fried noodles)
Directions:
1. Spread the tuna, chopped carrots and nuts on a large piece of Bibb lettuce. 2. Sprinkle the crispy noodles on the mixture. 3. Fold the lettuce over, and enjoy!
*To make crispy fried noodles:
1. Pour vegetable or soybean oil into a deep non-stick pan (for deep frying) 2. Cook on a medium flame for 3 to 4 minutes, while stirring occasionally. 3. Slice one egg roll wrap into strips 4. Once oil is boiling, add the egg roll strips and deep-fry until they turn a light to golden brown 5. Drain on an absorbent paper towel. Enjoy!
See Also:Tory Johnson Recipes: Mimi Turkey Wraps, Quiche Muffins & more!

salad
salad

Grain Salad with Peanut & Sesame Dressing
Ingredients:
1 Bag of pre-rinsed Quinoa (like Ancient Harvest) ½ Cup Peanut Butter ½ Cup soy sauce 2 tablespoons Sesame Oil 2 Tablespoons Canola Oil 2 Tablespoons Rice-Wine Vinegar 1 ½ Teaspoons Crushed Red Pepper 1 Bunch Scallions, Sliced, Divided ¼ Cup Chopped Fresh Cilantro 1 Cup Snow Peas, Trimmed and Sliced 1 Cup Red Cabbage, Julienned 1 Cup Cucumber, Julienned 1 Cup Carrots, Julienned 1 Cup Bean Sprouts 1 Cup Kimchi
Directions:
1. Follow directions on bag to cook quinoa. Set broiler to high. Spread quinoa on a sheet pan. Drizzle quinoa with canola oil. Let broil until crispy 3-5minutes. Whisk soy sauce, sesame oil, canola oil, vinegar, peanut butter, crushed red pepper, scallions, and 2 tablespoons cilantro. Add noodles, peas, cabbage, cucumber, carrots, bean sprouts, and kimchi. 2. Toss and coat evenly. 3. When ready to serve fold in sesame seeds, scallions, and cilantro.
See Also: Richard Blais Recipes: Beet & Strawberry Salad, Swedish Meatballs & more!

dip
dip

Avocado/Tofu Dip
Ingredients:
1 Cup Frozen Edamame Beans, defrosted 2 Garlic Cloves 8 Oz Silken Tofu (like Nasoya) Zest of 1 Lemon ½ Cup Fresh Lemon Juice 1 Teaspoon Salt A dash or two of hot sauce (like Sriracha) 2 Ripe Avocados, peeled and seeded ½ Bag of Chips or accouterment of Vegetables
Directions:
1. Mince garlic in food processor. Add Edamame beans, silken tofu, lemon zest, salt, and a couple dashes of Tabasco. Blend mix through. Chop avocado then add to mixture. Blend until smooth. Serve with chips or fresh vegetables to dip.
See Also: Ryan Scott Recipes: Shepherd’s Pie, Sweet Baby Beets & more!

clafoutis
clafoutis

Kitchen Sink Clafoutis
Ingredients:
1 Cup Pancake Mix (like Bisquick) 1 Cup Sugar 3 Cups Buttermilk 6 Tablespoons Butter, melted and cooled 1 Teaspoon Vanilla Extract 6 Eggs ½ cup Nuts (Whatever you have in stock, walnuts, cashews, almonds, pine nuts work great. An Assortment is also fine.) ½ Cup Berries (cherries, black berries, raspberries, strawberries whatever you have in stock is fine) Powdered Sugar
Directions:
1. Preheat oven to 350 F. Spray medium sized pie dish with non-stick spray then place on baking sheet. 2. In a bowl, combine pancake mix, and sugar. In large measuring cup whisk buttermilk, butter, vanilla extract and eggs. Then whisk wet ingredients into dry. Evenly fold in assorted nuts and berries. Pour batter over the top of the berries. Bake 45 minutes – One hour, until the center is set and edges are golden 3. Remove from oven and cool to room temp before serving.
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