Two quick and healthy meal ideasKroger’s executive chef to provide more cooking tips during demo at Women’s Fair this weekend

The demonstrations, which will be conducted by Executive Chef Cassius Neal of the Englewood Kroger Marketplace Store, will take place from noon to 12:30 Saturday, Sept. 15, and 2 to 2:30 p.m. Sunday, Sept. 16, on the Kroger Demo Stage.

Neal will prepare seafood and chicken dishes, and will talk about healthy cooking, food safety and quick-and-easy recipes. He also will answer questions from audience members.

“We’ve assembled dishes that are quick and easy but very tasty,” said Brian Whisman, executive chef and division chef coordinator for Kroger Co., of the Kroger cooking demonstrations. “You will be able to pull off the ‘slaving over the hot stove all day’ line…”

We asked Whisman, who has worked in the culinary field for more than 20 years, to share two healthy and simple recipes you can prepare in your own kitchen.

Chicken stir fry


1 roasted chicken, picked and shredded

2 ounces of snow peas

2 ounces of mushrooms sliced

2 ounces of red onions julienned

1 ounce of red pepper julienned

1 ounce of yellow pepper julienned

1 ounce of bean sprouts

1 ounce of baby bok choy

1 ounce of sesame oil

1 tablespoon of soy sauce

1 tablespoon of hoisin sauce

Salt and pepper for taste


In a large saute pan on medium high heat and oil, saute peppers and onions for about two minutes. Then, add mushrooms, snow peas, bean sprouts and baby bok choy, and cook for about three minutes. Next, add chicken, soy sauce and hoisin sauce, and cook for about three to four more minutes. Add salt and pepper for taste. Serve with brown rice.


Seared salmon fillets with a citrus vinaigrette


4 to 6 ounces of salmon fillet

1 teaspoon of orange zest

One half of a teaspoon of lemon zest

1 ounce of extra virgin olive oil

8 ounces of cooked orzo

1 ounce of diced orange segments

1 tablespoon of fresh parsley diced

2 ounces of asparagus blanched and diced

1 ounce of red onions diced

1 ounce of citrus vinaigrette

5 basil leaves diced

Salt and pepper for taste


Add orange segments, parsley, asparagus, red onion, salt and pepper, and vinaigrette to orzo, and set aside. Sprinkle salmon with orange zest, lemon zest, salt and pepper. Put olive oil in a medium heat saute pan. Add salmon, and cook for about three to four minutes. Then, turn the salmon on its other side, and cook it for three to four more minutes. When the fish is done, remove it and add it to the orzo mixture. Top it off with fresh basil.

Thank you for reading the Dayton Daily News and for supporting local journalism. Subscribers: log in for access to your daily ePaper and premium newsletters.

Thank you for supporting in-depth local journalism with your subscription to the Dayton Daily News. Get more news when you want it with email newsletters just for subscribers. Sign up here.