Michael Schoudel is the Executive Chef and Owner of Conscious Kitchen, a healthy meal delivery service, on Long Island, NY. Conscious Kitchen delivers healthy meals, made with locally-sourced and organic ingredients, directly to their neighbors, all with an emphasis on environmental sustainability. A lifelong resident of Sea Cliff, NY, Michael posses a BA in Music Composition from Binghamton University, and is currently finishing a second BS in Mathematics at Queens College. Michael has worked as a local Chef for over 15 years, forming close relationships to the customers in his community, and getting to know their dietary needs. Conscious Kitchen was launched in early 2017 to meet what Michael saw as the growing demand for healthy delivered foods, especially plant-based options, while also combating the excessive waste and environmentally egregious practices he encountered in the food industry.
Asparagus, Sugar Snap Peas, Mango and Garlic Scape Salad
Lemon Vinaigrette
¼ cup rice vinegar
½ lemon
½ cup olive oil
1 teaspoons honey
1 teaspoon fresh chopped dill
salt and pepper
Salad
16 asparagus stems
2 cups fresh sugar snap peas, cut into thirds
5 garlic scapes, cut into 2” pieces
1 mango, cut into cubes
2 cups cherry tomatoes, halved
¼ cup chopped dill
¼ cup finely sliced mint leaves
3 Tbs. finely chopped red onion,
1 cup toasted walnuts, with 1 teaspoon honey
Steam separately, the asparagus, snap peas and scapes in a steamer for just a few minutes each. In a
large bowl of ice water, blanch each vegetable to stop the cooking and lock in the color. Drain and dry
on a large dish towel.
Toast the walnuts in a cast iron pan for a few minutes. Add the teaspoon of honey and coat the
walnuts. Let cool before adding to salad.
Meanwhile, in a mini food processor, make the salad dressing.
Place all of the vegetables, mango and herbs in a bowl, and toss with 3-4 Tbs. of the salad dressing.
Garnish with the walnuts on top. This can keep in the fridge for a couple of days, marinating.