Chef Courtney Matheson shares a healthy recipe
As a professional chef for over seven years, COURTNEY MATHESON focuses on healthy and local ingredients that can be enjoyed at dinner parties or on an everyday basis at home.
Matheson started Delish in Wilmington, providing private and group cooking classes, cooking services for parties or beach vacationers, as well as home cooking, where she prepares food for clients at their homes.
She worked at Elijah’s Restaurant as an executive sous chef.
Matheson’s venture into the culinary world, however, came after a career shift.
She graduated at Buffalo State College and moved to New York to become a textile designer but says her love and exploration of many cuisines set her down the road to becoming a chef.
“I can attribute my love of the culinary process to my mother, as my earliest memories I have of cooking are with her in the kitchen,” Matheson says. “She instilled confidence in me in many ways, showing she trusted me enough to give me the honor of working with a small paring knife as I was peeling potatoes!”
For an easy, healthy option that can be an appetizer – or the whole meal itself – Matheson starts with vegetables, quinoa, and cashews tossed in a ginger, lime, and honey dressing.
Cashew Cabbage Salad
- 6 cups shredded Napa cabbage (about ¾ of a small head)
- ½ cup chopped cilantro
- 2 carrots, shredded (⅔ cup)
- 1 cucumber, peeled and cut into half-moons
- 1 red bell pepper, cut into thin strips
- 6 ounces snow peas, cut into thin strips (1½ cups)
- 2 green onions, cut into thin strips
- ½ cup toasted cashew pieces
- 4 cups cooked quinoa
- 2 tablespoons lime juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 garlic clove, minced
- 2 teaspoons grated ginger
- dash of black pepper
- 1 tablespoon grapeseed oil
Whisk all vinaigrette ingredients together, toss in the salad ingredients.