Tag: chef lee anne wong

Roasted Beans and Broccoli and Szechuan Peppercorn Yogurt



Photos by Monica Schwartz
Green veggies are part of my daily diet and broccoli is an old favorite (it was the first thing I ever learned to cook for myself.). For an even healthier take on this recipe, simply serve the vegetables steamed or blanched with the yogurt dressing.” – Chef Lee Anne Wong
Course: Appetizer, Side Dish
Servings: 4 People
Author: Lee Anne Wong


  • 8” Fry Pan
  • Heatproof Container(i.e. Mason jar)
  • Fine Mesh Sieve
  • Large Pot
  • Large Bowl
  • Small Bowl
  • Whisk
  • Parchment Paper
  • Sheet Tray


Roasted Beans and Broccoli

  • 1/4 Cup Garlic Cloves (Thinly Sliced On The Mandolin 1/16”)
  • 1 Cup Vegetable Oil
  • 1 lb. Green, Romano, Or Yellow Wax Beans (Ends Trimmed)
  • 1 lb. Broccoli Florets And Stems (Trimmed To 2” Pieces)
  • 1 Tbs. Sesame Oil
  • 1 Tbs. Soy Sauce
  • 1 Tbs. Balsamic Vinegar
  • 1 tsp. Cane Sugar
  • Hawaiian Sea Salt (Fine Ground)

Sesame Yogurt

  • 2 tsp. Sesame Seeds
  • 1 Cup Lowfat Greek Yogurt
  • Zest of 1/2 Lime
  • Juice of 1/2 Lime
  • Pinch of Hawaiian Sea Salt (Fine Ground)
  • 1 tsp. Local Honey


Prepare Garlic Oil.

  • Heat oil in an 8” fry pan, add sliced garlic.
  • Stir occasionally over medium heat. When the garlic chips begin to turn light golden brown, strain them out to paper towels, spreading them out (they will harden as they cool).
  • Season lightly with sea salt. Allow the garlic oil to cool to room temperature and reserve. 
  • Strain the garlic oil through a fine-mesh sieve into a heatproof container, such as a mason jar.

Prepare Beans And Broccoli.

  • Preheat the oven to 450°F. 
  • Bring a large pot of heavily salted water to a boil (It should taste like ocean water).
  • Blanch the green beans separately for two minutes, drain on paper towels. Dry thoroughly and transfer to a large bowl, still hot.
  • Return water to a boil. Repeat the process, blanching the broccoli for 1 minute. Add to the beans.

Prepare And Add Vinaigrette.

  • In a small bowl whisk together 2 Tbs. of garlic oil with the sesame oil, soy sauce, balsamic, and sugar. 
  • Toss the hot vegetables in the vinaigrette and season lightly with salt.
  •  Spread into a single layer on a parchment-lined sheet tray and place in the oven for 8-10 minutes, until the vegetables begin to caramelize.

Prepare Sesame Yogurt.

  • Combine all yogurt ingredients in a small bowl, stir until blended. Keep refrigerated. For more kick, substitute sesame seeds with Szechuan peppercorns.


  • Serve vegetables warm with sesame yogurt and top with garlic chips.

Avocado Fruit Toast: A Recipe by Chef Lee Anne Wong


Photos by Monica Schwartz
“Avocados are one of my superfoods. I love the simplicity of their creamy, nutty flavor with a few fresh ingredients.” – Chef Lee Anne Wong
Course: Breakfast, Main Course, Snack
Servings: 4 People
Author: Lee Anne Wong


  • Grill or Cast Iron Pan
  • Small Bowl
  • Microplane
  • Paring Knife


  • 2-4 Thick Slices Rustic Multigrain or Sourdough Bread
  • Extra Virgin Olive Oil
  • 1 Large Ripe Local Avocado
  • 1 Ripe Local Grapefruit
  • 4 Kula Strawberries (Washed and Hulled)
  • 4 Leaves of Tarragon (Fine Chiffonade)
  • 4 Leaves of Mint (Fine Chiffonade)
  • A Pinch Hawaiian Sea Salt
  • Freshly Ground Black Pepper (To Taste)
  • Local Honey
  • 2 Toasted Macadamia Nuts


Toast Bread.

  • Lightly brush both sides of bread with olive oil, sprinkle with salt, and toast on a preheated grill or cast iron pan over medium heat. Flip and toast for 2 minutes on the other side. Bread should have some color and have grill marks. Do not burn.

Prepare Avocado Mix.

  • Scoop the avocado flesh into a small bowl.
  • Using a microplane, zest a 1”x3” strip of grapefruit zest into the bowl.
  • With a paring knife, cut off grapefruit peel, so no pith or fiber remains. Carefully remove the grapefruit filets with the knife, working in between the membranes. Place the filets in a small bowl. 
  • Take the heart of the grapefruit and squeeze 2 Tbs. of juice into the avocado. 
  • Season with salt and pepper, then mash the avocado mixture with a fork until it’s chunky but blended.

Prepare Strawberries.

  • Slice strawberries, vertically into ⅛” thick slices.
  • Combine with grapefruit filets, toss lightly with tarragon and mint chiffonade.
  • Drizzle with a touch of olive oil and a pinch of sea salt.


  • Spread the mashed avocado on the warm grilled bread. Top each slice with the strawberry-grapefruit salad. Drizzle with a touch of honey, and sprinkle with sea salt and freshly cracked black pepper. Using a microplane, shave the macadamia nuts over the toast. Enjoy immediately!