If your shelter-in-place experience is anything like ours, the same meal staples are starting to get a little stale. To help mix up your kitchen repertoire, the executive chefs from Poppy Hills and our sister course Poppy Ridge have compiled some of our most popular, easy to cook, recipes for you to learn at home. Stay tuned as we periodically update with new recipes!

Poppy Hills – Porter’s House Salad


Red Apple: ½ apple

Candied Walnuts: ½ cup

Gorgonzola Cheese: ¼ cup

Red Grapes: ½ cup

Green Leaf Lettuce: 3 heads

Honey Lime Vinaigrette Ingredients

  • Olive Oil: ½ cup
  • Champagne Vinegar: ¼ cup
  • Shallot: ¼
  • Dijon Mustard: ½ tablespoon
  • Honey: 1 tablespoon
  • Salt & Pepper to taste
  • Blend all ingredients together for 1 minute or until smooth fine consistency is formed.


  1. Prepare dressing
  2. Prepare your apple and red grapes for later use. Julienne the red apple and cut red grapes in half.
  3. Chop your heads of lettuce then wash and dry for use.
  4. Add all ingredients into large bowl and toss together.
  5. Enjoy your wonderful salad!

Poppy Ridge – Blackened Salmon Salad


Mixed Greens: 2 cups
Cherry Tomatoes: 5-6 each
Kalamata Olives: 4-5 each
Manchego Cheese: 1 oz
Salmon Fillet: 6 oz
Blackened Rub Spice: 2 oz
Butter: 1 tablespoon

Honey Lime Vinaigrette Ingredients

  • Lime Juice: ¼ cup
  • Rice Vinaigrette: ¼ cup
  • Honey: ½ cup
  • Shallots: 1 chopped
  • Salt & Pepper
  • Combine and blend ingredients


  1. Preheat oven to 350 degrees. Clean salmon filet and rub on blackened spice rub.
  2. Heat pan on medium with butter. Add salmon filet with skin side up, cook for 2 minutes until salmon is blackened.
  3. Place salmon filet on a cooking sheet skin side down and cook for 7 to 8 minutes in the oven.
  4. In a small mixing bowl, add washed spring mix and honey-lime vinaigrette dressing. Add cherry tomatoes and olives. Place blackened salmon filet on top with manchego cheese.
  5. Pair with a nice chardonnay or pinot noir and enjoy!

Poppy Hills – Porter’s Famous Fish Tacos

Serving Size 6 Tacos, Feeds 2-3 people


Cod Fish: 8 oz

Shaved Green Cabbage: 2 oz

Chopped Fresh Cilantro: 1/2 oz

Shaved Red Cabbage: 2 oz

Shaved Carrots: 1 oz

Your Favorite Frying Oil: 16 oz

Your Favorite Corn Tortillas

Beer Batter Ingredients

  • AP Flour: 1/2 cup
  • Your Favorite Lager Beer: 1 cup
  • Salt: 1/2 tablespoon
  • Pepper: 1 teaspoon
  • Smoked Paprika: 1 teaspoon

Sesame Aioli Ingredients

  • Mayo: 2 tablespoons
  • Sesame Oil: 1 teaspoon
  • Salter & Pepper to taste
  • Fresh Squeezed Lemon Juice


  1. Shave and chop your cabbage, carrots, and cilantro and set aside for later use.
  2. Add ingredients for the sesame aioli in a small mixing bowl and whisk thoroughly until a consistent, smooth texture forms.
  3. Fill 1/3rd of a medium sized frying pan with your favorite frying oil and heat to 365°F.
  4. Add ingredients for beer batter in medium sized mixing bowl and mix until all the flour dissolves into the beer. It should have a smooth, runny consistency.
  5. Cut cod into 6 equal sized pieces and dip into beer batter, then drop gently into frying oil. Cook until the cod is golden brown on both sides.
  6. While the cod is frying, mix the green and red cabbage, fresh cilantro, and shaved carrots into the sesame aioli for the garnish.
  7. Remove the cod from the oil and place on napkin lined plate to let cool.
  8. Heat up your tortillas on heated pan until desired texture and heat is reached.
  9. Place cod and sesame aioli coleslaw in taco shell and finish it off with a fresh squeeze of lemon juice to taste & enjoy!

Poppy Ridge – Cilantro Pesto Chicken Sandwich


Skinless Chicken Breast: 6 oz.

Tomato: 2 slices

Fresh Spinach: 1 oz. (small handful)

Croissant Bread (or your bread preference)

Cilantro Pesto Ingredients

  • Spinach: 1 Cup
  • Cilantro: 1/4 Cup
  • Asiago Cheese: 1/4 Cup
  • Garlic: 1 Tablespoon
  • Lemon Juice: 1 Tablespoon
  • Olive Oil: 1/2 Cup
  • Salt and Pepper to taste

Chipotle Aioli Ingredients

  • Chile Chipotle (canned): 1 Tablespoon
  • Garlic: 1/2 Teaspoon
  • Eggs: 2
  • Olive Oil: 1/2 Cup
  • Salt and Pepper to taste


  1. Cilantro Pesto: combine all ingredients and add to a blender for 1 minute. Set aside.
  2. Chipotle Aioli: combine all ingredients and add to a blender for 1 minute. Set aside.
  3. Cook chicken breast until golden brown (165 degrees temperature). Place cilantro pesto and cheese on the chicken and continue to heat until the cheese is melted. Remove chicken from heat and cut in half.
  4. Heat bread in a skillet or toaster oven. Once warm and slightly crisp, remove and add the chipotle aioli to both sides. Assemble sandwich with fresh spinach, tomatoes and chicken breast.
  5. Enjoy!