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Post Surgery Recipes

At Greenville Oral Surgery, your healing is our priority. We created this page of Post-Surgery Recipes to help take the guesswork out of eating after oral surgery. Below, you’ll find soft, nourishing, and delicious recipes that are gentle on healing areas — perfect for patients recovering from extractions, implants, and other procedures. From smoothies to soups, every suggestion is easy to prepare and designed to keep you comfortable and well-fed.

Everyone’s healing journey is different, so be sure to consult your surgeon on when it’s safe to resume normal eating.

We’re here for you — every step of the way. Wishing you a smooth, speedy recovery!

Smoothies

Vanilla Black Tea Smoothie

Ingredients
  • 1 cup black tea
  • ½ cup almond milk
  • 1 tablespoon vanilla protein powder
  • ½ cup plain yogurt
  • 1 banana, sliced
  • 1 cup blueberry
  • 2 cups ice
Preparation
  1. Add the black tea, almond milk, protein powder, yogurt, banana, blueberries, and ice to a blender
  2. Blend until smooth.
  3. Serve in a glass topped with a sprinkle of sliced almonds.

Cinnamon Coffee Smoothie

Ingredients
  • 1 banana, sliced
  • ½ cup oats
  • ½ cup vanilla yogurt
  • 1 teaspoon cinnamon, plus more for serving
  • 1 tablespoon agave nectar
  • 1 cup coffee
  • 1 cup cashew milk
  • 2 cups ice

Preparation

  1. Add the banana, oats, yogurt, cinnamon, agave, coffee, cashew milk, and ice to a blender.
  2. Blend until smooth.
  3. Serve in a glass topped with a sprinkle of cinnamon.

Peanut Butter Banana Caffeinated Smoothie

Ingredients
  • 1 ½ cups coffee, brewed, cooled
  • 2 tablespoons peanut butter
  • ½ cup whole milk
  • 2 tablespoons chocolate syrup, plus more for topping
  • 1 ripe banana
  • whipped cream, for topping

Preparation

  1. Pour the coffee into an ice cube tray. Freeze for at least 4 hours, or overnight.
  2. Add the coffee ice cubes, peanut butter, milk, chocolate syrup, and banana to a blender. Blend until smooth.
  3. Pour into glasses and top with whipped cream and chocolate syrup.

Apple Pie Winter Smoothie

Ingredients
  • 1 red apple, cored and diced
  • 2 tablespoons gluten-free oats
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ tablespoon maple syrup
  • 1 cup milk (240 mL), of choice

Preparation

  1. In a blender, combine the apple, oats, cinnamon, nutmeg, maple syrup, and milk. Blend on high speed for 3 minutes, or until completely smooth.
  2. Transfer the apple mixture to a small saucepan and heat over medium-low heat until just warmed through. Do not boil.
  3. Pour into a mug and serve immediately.

Chocolate Peanut Butter Cookie Smoothie

Ingredients
  • ⅓ cup old fashioned oats
  • 2 teaspoons cocoa powder
  • 2 tablespoons nut butter, of your choice
  • 1 ½ frozen bananas
  • ⅔ cup milk, of your choice

Preparation

  1. Add the oats, nut butter, banana, milk, and cocoa powder to a blender.
  2. Blend for 30 seconds. Scrape down the sides with a spoon or spatula, if needed, and blend for another 30 seconds.
  3. Pour into a mason jar or tumbler.
  4. Garnish with banana slices and additional oats, if desired.
  5. Refrigerate until ready to serve.

Greek Yogurt Green Smoothie

Ingredients
  • 1 cup baby spinach
  • 1 banana, sliced
  • ¼ cup greek yogurt
  • ½ cup ice
  • ½ cup water

Preparation

  1. Add the spinach, banana, Greek yogurt, ice, and water to a blender
  2. Blend until smooth.
  3. Serve in a glass topped with a spinach leaf

Immunity Boosting Smoothie

Ingredients
  • 4 clementines, peeled
  • 1 ripe banana, sliced
  • 1 skinny carrot, 6 inch (15 cm), peeled and shaved
  • 1 piece fresh ginger, 1 inch (2 cm) peeled and minced
  • ¼ cup plain yogurt
  • 1 tablespoon honey
  • salt, to taste
  • 1 ½ cups ice

Preparation

  1. Add the clementine’s, banana, carrot, ginger, yogurt, honey, salt, and ice to a blender
  2. Blend until smooth.
  3. Garnish with a clementine slice and serve immediately. 

Snickers Flavored Protein Smoothie

Ingredients
  • ½ cup plain greek yogurt
  • ½ cup almond milk
  • ⅓ cup chocolate protein powder
  • ¼ cup creamy peanut butter
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons sugar-free caramel syrup
  • 1 ½ cups ice, more if you want thicker consistency

Preparation

  1. Add Plain Greek Yogurt.
  2. Add almond milk.
  3. Add chocolate protein powder.
  4. Add creamy peanut butter.
  5. Add unsweetened cocoa powder.
  6. Add sugar-free caramel syrup.
  7. Add ice (add more for thicker consistency). Process until well pureed.
  8. Feel free to top off the smoothie with peanuts, caramel syrup, and chocolate syrup to taste.

Cucumber Apple Mint Smoothie

Ingredients
  • 1 large cucumber, peeled and sliced
  • ¼ cup mint leaf
  • 1 green apple, diced
  • 1 tablespoon honey
  • ½ avocado, diced
  • 1 ½ cups ice

Preparation

  1. Place the cucumber, mint, apple, honey, and avocado in a blender or food processor and blend until just combined.
  2. Add in the ice and continue to blend until the mixture is smooth.

Peach & Orange Cream Protein Smoothie

Ingredients
  • 1 ½ cups water, or yogurt or milk of choice
  • 1 scoop vanilla protein powder
  • 1 ½ cups peaches, sliced and frozen
  • 1 ½ cups orange, sliced and frozen

Preparation

  1. Put all ingredients into a blender and mix until smooth.

Tropical Green Protein Smoothie

Ingredients
  • 1 ½ cups coconut milk
  • 1 cup fresh spinach
  • 1 scoop vanilla protein powder
  • 1 ½ cups mango, diced and frozen
  • 1 ½ cups pineapple, diced and frozen

Preparation

  1. Put milk and spinach into a blender and blend until spinach is fully incorporated into the milk.
  2. Add in remaining ingredients and blend until smooth.

Vanilla Matcha Smoothie

Ingredients
  • 1 ½ cups hot water, mixed with 1½ teaspoons matcha powder, cooled
  • ½ cup whole milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • whipped cream, for topping
  • 1 pinch matcha powder, for topping

Preparation

  1. Pour the matcha mixture into an ice cube tray. Freeze for at least 4 hours, or overnight.
  2. Add the matcha ice cubes, milk, sugar, and vanilla to a blender. Blend until smooth.
  3. Pour into glasses and top with whipped cream and a pinch of matcha powder.

Tropical Oatmeal Smoothie

Ingredients
  • 1/2 cup old-fashioned rolled oats
  • 1 small banana, peeled and broken into 4 pieces
  • 1 1/2 cups plain unsweetened coconut milk beverage
  • Juice of 1/2 small lemon (about 1 tablespoon)
  • 1/2 teaspoon pure vanilla extract
  • Kosher salt
  • 3/4 cup frozen unsweetened mango cubes
  • 3/4 cup frozen unsweetened pineapple cubes
  • Fresh pineapple wedges, for garnish

Preparation

  1. Add the oats to a blender, cover and blend to a fine powder. 
  2. Add 2 ice cubes, banana, coconut milk, lemon juice, vanilla and 1/8 teaspoon salt, cover and blend until smooth. 
  3. Add the mango and pineapple, cover and blend until smooth, at least 1 minute.

Strawberry Green Tea Smoothie

Ingredients
  • 1 green tea bag
  • 3/4 cup very hot water
  • 1 cup fresh strawberries, halved, plus 1 sliced strawberry for garnish
  • 1/4 cup lowfat milk
  • 1/2 lime, juiced
  • 1 tablespoon honey
  • 6 fresh mint leaves

Preparation

  1. Steep the tea bag for 2 minutes in the water. Remove the bag and allow the tea to cool. Pour the tea into an ice cube tray and freeze until solid, at least 2 hours.
  2. Put the strawberries, milk, lime juice, honey and mint into a blender and blend until almost smooth. Add the green tea ice cubes and continue to blend until very smooth. Garnish with the sliced strawberry.

Watermelon Cucumber Smoothie

Ingredients
  • One 2-inch piece English cucumber, peeled and roughly chopped (about 1/2 cup), plus one slice reserved for garnish
  • 3 tablespoons low-fat buttermilk
  • 1 tablespoon honey, optional
  • 1/2 small lime, juiced (about 1 tablespoon)
  • 2 cups cubed seedless watermelon, frozen

Preparation

  1. Put the cucumber, buttermilk, honey if using and lime juice into a blender. 
  2. Blend on high until smooth. 
  3. Add half of the frozen watermelon and blend until almost completely smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. 
  4. Add the remaining frozen watermelon and continue to blend until smooth. 
  5. Add 1 to 2 tablespoons of water if needed to adjust consistency.

Peach Pie Smoothie

Ingredients
  • 1/2 cup nonfat or 1 percent lowfat milk
  • 1/2 cup nonfat plain yogurt
  • 1 cup frozen unsweetened peaches
  • 1 tablespoon honey, plus more to taste
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • Pinch ground ginger

Preparation

  1. Put all ingredients into a blender and blend until smooth.

Chocolate Chip Cookie Smoothie

Ingredients
  • 1 Cup Vanilla Ice Cream
  • 1 Cup Milk
  • ¼ Cup Chocolate Chip Cookies

Preparation

  1. Put all ingredients into a blender and blend until smooth.

Sweet Basil Smoothie

Ingredients
  • 1 1/4 cups plain yogurt
  • 1 cup packed fresh basil leaves
  • 1 1/2 cups Lemon Simple Syrup, recipe follows
  • 1 cup ice

Preparation

  1. In a blender, combine the yogurt, basil, Lemon Simple Syrup, and ice.

  2. Blend until smooth and frothy.
  3. Pour into frosted glasses and serve immediately.

Lemon Blueberry Smoothie

Ingredients
  • 1 cup frozen blueberries, plus more for garnish
  • 1 medium ripe banana, peeled and frozen
  • 1 cup packed baby kale
  • 1/2 cup unsweetened plain almond milk
  • 1/2 cup chilled unsweetened brewed green tea
  • 2 tablespoons hulled hemp seeds
  • 3/4 teaspoon lemon zest, plus more for garnish
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon honey (optional)
  • 1/4 teaspoon ground ginger

Preparation

  1. Place blueberries, banana, kale, almond milk, tea, hemp seeds, lemon zest, lemon juice, honey (if using) and ginger in a blender; process until smooth, about 25 seconds.

Mango Turmeric Smoothie

Ingredients
  • 1 cup frozen mango chunks
  • 1 medium banana
  • 1/2 cup unsweetened coconut milk beverage
  • 1 (5.3-ounce) container reduced-fat mango-flavored strained (Greek-style) yogurt (about 1/2 cup)
  • 1 tablespoon lemon juice
  • 2 teaspoons grated fresh turmeric or 3/4 teaspoon ground turmeric, plus more ground turmeric for garnish
  • 1/4 teaspoon cardamom

Preparation

  1. Place mango, banana, coconut milk, yogurt, lemon juice, turmeric, cardamom and ginger (if using) in a blender. Process until smooth, about 20 seconds.

Soft Foods

Mashed Potatoes

Ingredients
  • 4 pounds medium Yukon Gold potatoes, peeled and halved
  • 2 tablespoons kosher salt, plus more to season
  • 6 sticks unsalted butter, cold, cut into 1/2-inch cubes (1 1/2 pounds) 
  • 1/2 cup heavy cream
Preparation
  1. In a large saucepan, cover potatoes with water and bring to a boil. Add 2 tablespoons and salt and simmer until tender, 15-20 min
  2. Drain well and let stand in a colander for 3 minutes
  3. Pass potatoes through a ricer into a large saucepan (can substitute potato masher)
  4. Cook over moderate heat, stirring with a wooden spoon, until potatoes are hot and steam starts to rise, about 2 min; they’ll start to stick to the bottom of the pan.
  5. Add ¼ of the butter cubes at a time, stirring consistently until incorporated. Stir in heavy cream and season generously with salt. Serve right away.

Potato-Leek Soup

Ingredients
  • 2 tablespoons unsalted butter
  • 2 large leeks, white and pale green parts only, rinsed and roughly chopped
  • 1 quart homemade or store-bought low-sodium chicken stock
  • 2 medium russet potatoes, peeled and cut into quarters (about 3/4 pound)
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1 cup buttermilk
  • 1/2 cup heavy cream
  • 1/2 teaspoon freshly ground nutmeg

Preparation

  1. Heat butter in a large saucepan or Dutch oven over medium heat until melted. Add leeks, reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes.
  2.  Add stock, potatoes, and bay leaf, and season lightly with salt and pepper. Bring to a boil over high heat, reduce to a gentle simmer, cover, and cook until potatoes are fall-apart tender, about 15 minutes.
  3. Add heavy cream and buttermilk to pot. Discard bay leaf. Working in batches if necessary, transfer soup to a blender. Slowly increase blender speed to high and blend until completely smooth, about 2 minutes (careful not to over blend as it will become gluier). Return soup to a clean pot, pressing it through a fine-mesh strainer with the bottom of a ladle if a smoother texture is desired. Whisking frequently, bring soup to a simmer over medium-high heat. Alternatively, chill completely and serve cold. Whisk in grated nutmeg. Season to taste with salt and pepper and serve with chives or scallions.

Silky Zucchini Soup

Ingredients
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 pounds zucchini, halved lengthwise and sliced 1/4-inch thick
  • 2/3 cup vegetable stock or low-sodium broth
  • 1 1/2 cups water

Preparation

  1. In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper, and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
  2. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
  3. Working in two batches, puree the soup in a blender until it’s silky-smooth.
  4.  Return the soup to the saucepan and season with salt and pepper.
  5.  

Beef Chili with Beans

Ingredients
  • 3 tablespoons vegetable oil
  • 3 pounds ground beef chuck
  • 2 large onions, finely chopped
  • 1 green bell pepper, finely chopped
  • 5 garlic cloves, minced
  • 3 tablespoons pure ancho chile powder
  • 3 tablespoons pure pasilla chile powder
  • 3 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon sugar
  • 2 teaspoons chopped thyme
  • 2 teaspoons chopped oregano
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 3 cups low-sodium beef broth
  • One 15-ounce can pinto beans
  • One 14-ounce can diced tomatoes with the juices
  • 5 chipotle chiles in adobo, seeded and finely chopped
  • 1 cup tomato sauce
  • 1/4 cup tomato paste
  • 1 tablespoon cider vinegar
  • Juice of 1 lime
  • Salt

Preparation

  1. In a large, heavy pot or a medium enameled cast-iron casserole, heat the oil. Add half of the ground beef and cook over high heat, breaking it up with a wooden spoon, until browned, about 5 minutes; transfer to a bowl with a slotted spoon. Brown the remaining ground beef. Return the first batch of browned beef to the pot.
  2. Add the onions and pepper to the pot and cook over moderate heat, stirring occasionally, until the onions are translucent, about 8 minutes. Add the garlic, chile powders, cumin, coriander, sugar, thyme, oregano, black pepper and cayenne and cook for 10 minutes, stirring occasionally.
  3. Stir in the beef broth, pinto beans, tomatoes, chipotles, tomato sauce, tomato paste and the vinegar. Simmer the chili over low heat for 1 1/2 hours, stirring occasionally. Add the lime juice, season with salt and serve.
  4.  

Carrot Ginger Soup

Ingredients
  • 3 tablespoons coconut oil or vegetable oil
  • 1 large onion, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon Kashmiri chile powder or crushed red pepper flakes
  • 1 1-inch piece of fresh ginger, peeled and thinly sliced
  • 1 pound carrots, cut into 1-inch pieces
  • 1 teaspoon kosher salt
  • 3 cups water or vegetable stock
  • 1 (14-ounce) can full-fat coconut milk
  • 1 lime, cut into 6 wedges
  • 1/2 cup fresh cilantro leaves

Preparation

  1. Heat oil in a medium pot until shimmering, about 1 minute. Add the onion; cook, stirring occasionally, until softened, 4 to 5 minutes. Add cumin, turmeric, coriander, and chile powder; stir to coat the onion in the spices. Add the ginger and cook, stirring, for 1 minute. Add the carrots, salt and water; stir to combine. Bring the soup to a boil, then reduce the heat to a simmer, cover, and cook until the carrots are soft enough to mash, about 25 minutes.
  2. Remove the lid and let the soup cool slightly. Purée the soup with an immersion blender or, working in batches, transfer to a blender and blend at high speed until smooth. Return the soup to the pot and stir in the coconut milk. Taste and add more salt, if needed. Pour the soup into bowls, squeeze lime juice on top, garnish with cilantro, and serve.
  1.  

Cream of Mushroom Soup

Ingredients
  • 9 tablespoons extra-virgin olive oil, divided
  • 1 pound cremini mushrooms, trimmed and sliced (about 6 cups)
  • 7 ounces fresh shiitake mushrooms, stemmed and sliced (about 3 cups)
  • 1 large yellow onion, finely chopped(about 2 cups)
  • 4 large garlic cloves, finely chopped(about 4 teaspoons)
  • 1/3 cup dry sherry
  • 6 cups vegetable broth, divided
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 1 tablespoon ground dried shiitake mushrooms (optional)
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more for garnish
  • 1/2 cup heavy cream

Preparation

  1. Heat 1/4 cup oil in a large Dutch oven over high. Add cremini mushrooms, and cook, undisturbed, until browned on one side, 8 to 10 minutes. Stir and continue cooking, stirring occasionally, until cremini mushrooms are browned all over, about 5 minutes. Transfer cremini mushrooms to a plate using a slotted spoon, reserving any oil in Dutch oven.
  2. Add 3 tablespoons oil to Dutch oven over high. Add shiitake mushrooms; cook, undisturbed, until browned on one side, about 3 minutes. Stir and continue cooking, stirring occasionally, until shiitake mushrooms are browned all over, about 3 minutes. Transfer shiitake mushrooms to plate with cremini mushrooms; set aside.
  3. Add remaining 2 tablespoons oil to Dutch oven over medium. Add onion, and cook, stirring often, until softened, 6 to 8 minutes. Add garlic; cook, stirring often, until fragrant, about 2 minutes. Add sherry, and cook, stirring often to loosen any browned bits on bottom of pan, until liquid is reduced by half, about 1 minute.
  4. Add 5 cups vegetable broth, thyme, ground dried shiitake mushrooms (if using), salt, pepper, and 2 cups browned mushrooms to Dutch oven; reserve remaining about 1/2 cup browned mushrooms for garnish. Bring soup to a simmer over medium. Simmer, uncovered, until flavors meld, about 15 minutes. Remove from heat.
  5. Transfer 3 cups of soup to a blender. Secure lid on blender, and remove center piece to allow steam to escape; place a clean towel over opening. Process until smooth, about 1 minute. Return pureed soup to Dutch oven with remaining soup. Stir in heavy cream and remaining 1 cup broth, 1/4 cup at a time, until desired consistency is reached. Season to taste with salt.

Tomato Soup with Basil Oil

Ingredients

Basil Oil 

  • 1 cup lightly packed fresh basil
  • 1/4 teaspoon salt
  • 2/3 cup avocado oil

Soup 

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, coarsely chopped (about 1 cup)
  • 2 large garlic cloves, peeled
  • 2 sprigs fresh thyme
  • 1 sprig fresh oregano
  • 2 pounds ripe tomatoes, cut into 2-inch chunks (about 5 cups)
  • 2 1/2 tablespoons tomato paste
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons unsalted butter

Preparation

  1. Make the basil oil: Bring 2 cups water to a boil in a small saucepan. Stir in the basil and cook just until the water returns to a boil. Drain the basil in a colander and rinse under cold water. Drain again, then press the leaves between your palms to remove as much water as possible.
  2. Combine the basil with the avocado oil and salt in a blender and puree until smooth. Refrigerate the basil oil until ready to use.
  3. Make the soup: Heat olive oil in a large heavy saucepan. Add the onion, garlic, thyme and oregano and cook over moderate heat for 5 minutes. Stir in the tomatoes, tomato paste, sugar, salt, pepper and 1 1/4 cups of water and bring to a boil. Cover, reduce the heat to low and simmer for 15 minutes. Transfer to blender and blend until smooth.
  4. Rewarm the soup. Add the butter a little at a time, stirring between additions.  Top with Basil Oil.

Leeky Chicken Soup

Ingredients
  • 1 boneless, skinless chicken breast, halved
  • 1 large bay leaf, fresh or dried
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 4 large leeks, trimmed, washed and dried
  • 3–4 cloves garlic, chopped
  • Salt and pepper
  • 1 cup dry white wine
  • 4 cups chicken stock (32 ounces)
  • 2 cups egg pasta, such as broken egg fettuccine or tagliatelle
  • 2 tablespoons fresh thyme leaves, chopped
  • 2 teaspoons grated lemon zest
  • 1/4 cup flat leaf parsley, chopped
  • Crusty baguette, sliced
  • Soft cheese, such as goat cheese, robiola, Camembert or Boursin

Preparation

  1. Cook’s Note: To clean leeks, chop them first and then wash them. Trim the tough tops and root ends, halve them lengthwise, then slice them 1/2-inch thick. Fill a large bowl or sink with water, add the leeks and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry in a salad spinner or on a clean kitchen towel.
  2. Place the chicken and bay leaf in a small pan and add water to almost cover. Place over high heat, bring to a boil, reduce to a simmer and poach the chicken until cooked through, about 10 minutes.
  3. Meanwhile, heat the EVOO in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, then stir, cover and cook for 7–8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and adjust the salt and pepper. Serve with crusty bread spread with soft cheese.

Baked Potato Soup

Ingredients
  • 9 baking potatoes
  • 2/3 cup butter
  • 2/3 cup all-purpose flour
  • 6 cups whole milk
  • 1/2 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup bacon bits, divided
  • 4 green onions, chopped
  • 10 ounces shredded Cheddar cheese
  • 1 (8 ounce) container sour cream

Preparation

  1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh. 
  2. In a large saucepan over medium heat, melt butter. 
  3. Stir in flour and cook about a minute. 
  4. Whisk in milk, a little at a time; stir constantly until thickened. 
  5. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese.
  6. Cook until thoroughly heated; stir in sour cream and heat through. 
  7. Serve with remaining bacon, onions and cheese.

Asparagus Vichyssoise

Ingredients
  • 2 pounds asparagus, tips reserved, stalks cut into 1-inch lengths
  • 2 tablespoons unsalted butter
  • 3 medium leeks, white and tender green parts only, thinly sliced
  • 1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 1/2 cups chicken stock or canned low-sodium broth
  • 2 cups water
  • 1 large thyme sprig
  • 1 1/2 cups milk
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon freshly ground white pepper

Preparation

  1. In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.
  2. Melt the butter in a large saucepan.Add the leeks and cook over moderate heat, stirring, until softened, about 5 minutes. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
  3. Discard the thyme sprig. Working in batches, puree the soup in a blender, then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight.

Pumpkin Soup with Thai Red Curry Paste

Ingredients
  • 3 tablespoons canola oil
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 stalk lemongrass, bruised
  • 3 tablespoons Thai red curry paste
  •  1(15-ounce) can pure pumpkin puree
  • 2 cups low-sodium vegetable broth
  • Kosher salt
  • 1 (14-ounce) can unsweetened coconut milk
  • 2 tablespoons lime juice
  • Fresh cilantro, for garnish (optional)
  • Thinly sliced Fresno chile, for garnish (optional)

Preparation

  1. In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, lemongrass, and curry paste and cook for 3 minutes. Add the pumpkin puree and broth, stirring to incorporate, then season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the coconut milk and lime juice and let cool for 10 minutes.
  2. Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with fresh cilantro and thinly sliced Fresno chiles.

Crab Cakes

Ingredients
  • 1/2 cup mayonnaise
  • 1 large egg, beaten 
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 pound jumbo lump crabmeat, picked over
  • 20 saltine crackers, finely crushed
  • 1/4 cup canola oil

Preparation

  1. In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce, and hot sauce until smooth.
  2. In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
  3. Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side.

Poached Scrambled Eggs with Goat Cheese Sauce

Ingredients
  • 4 ounces soft fresh goat cheese
  • 2 ounces aged hard goat cheese, such as Etude or goat Gouda, shredded ( 1/4 cup packed)
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper
  • 4 large eggs 
  • Extra-virgin olive oil, for drizzling
  • 1 teaspoon chopped rosemary, preferably flowering rosemary

Preparation

  1. In a small bowl, whisk the fresh goat cheese with 1/4 cup of warm water until smooth. In a small saucepan, bring 3/4 cup of water to a simmer. Stir in the aged goat cheese and Parmigiano until melted and smooth. Whisk in the fresh goat cheese sauce and season with salt and pepper.
  2. In a medium bowl, beat the eggs for 20 seconds. Bring a large saucepan of water to a simmer. Using a wooden spoon, stir the water vigorously in a circular motion to create a whirlpool in the center. Reduce the heat and stop stirring. Immediately pour the scrambled eggs into the center. Cover the pot and cook for exactly 40 seconds. Using a slotted spoon to hold the eggs back, tilt the saucepan and pour off the water. Transfer the scrambled eggs in one piece to a strainer and let drain for 10 seconds. Season well with salt and pepper. Spoon the eggs into 4 bowls and spoon the goat cheese sauce all around. Drizzle with olive oil and season with salt and pepper. Garnish with rosemary and serve at once.

Scrambled Eggs Florentine

Ingredients
  • 1/4 cup unsalted butter, divided 
  • 4 ounces fresh spinach, chopped
  • 1 1/2 teaspoons kosher salt, divided
  • 6 large eggs, beaten 
  • 3/4 cup mascarpone cheese
  • 3 ounces Fontina cheese, shredded (about 3/4 cup), divided
  • 1 tablespoon snipped fresh chives
  • Cracked black pepper

Preparation

  1. Melt 2 tablespoons butter in a large nonstick skillet over medium. Add spinach and 1 teaspoon salt, and cook, turning with tongs, until wilted, about 3 minutes. Transfer spinach to a plate.
  2. Melt remaining 2 tablespoons butter in skillet. Add eggs, sprinkle with remaining 1/2 teaspoon salt, and swirl to coat skillet evenly. When edges are cooked, drag cooked egg to edges of pan using a heatproof rubber spatula to form large, soft curds. Cook until eggs are nearly set, about 4 minutes. Remove from heat. Gently fold mascarpone and 1/2 cup Fontina into eggs until cheeses are melted.
  3. Preheat broiler. Place egg mixture in a shallow 8-inch square baking dish. Sprinkle wilted spinach and remaining 1/4 cup Fontina on top. Broil until cheese is melted and bubbly, about 5 minutes. Garnish with chives and black pepper

Eggs in Purgatory

Ingredients
  • 1 1/2 pounds plum tomatoes, halved lengthwise
  • 2 garlic cloves, smashed
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 teaspoon chopped oregano
  • 1 pinch red pepper flakes
  • 8 large eggs 
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Preparation

  1. Preheat oven to 350°F. Toss tomatoes and garlic with oil in a roasting pan and season with salt and pepper. Arrange tomatoes cut side up and roast for 15 minutes. Turn tomatoes over and roast until soft, another 20 minutes. Let cool, then scrape mixture into a blender, add oregano and red pepper flakes, and puree until smooth.
  2. Place 4 shallow ovenproof bowls on a baking sheet. Strain pureed sauce into bowls, pressing on solids. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle cheese over eggs and bake until whites are just set, about 15 minutes. Serve hot.

Salmon and Arugula Frittata with Pesto

Ingredients

Spinach-Basil Pesto

  • 1 2/3 cups (packed) fresh stemmed basil leaves, coarsely chopped
  • 1/2 cup (packed) fresh stemmed spinach, coarsely chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons pine nuts, toasted
  • 2 garlic cloves, coarsely chopped
  • Kosher salt, to taste

Frittata

  • 8 large eggs 
  • 1/4 cup whole milk
  • 2 tablespoons ghee, olive oil, or avocado oil
  • 1 medium shallot, sliced, rings separated
  • Leaves stripped from 1 large thyme sprig
  • 1/2 teaspoon red chile flakes
  • Large pinch each of kosher salt and black pepper 
  • 4 cups (4 ounces) loosely packed arugula
  • 6 ounces cooked salmon, flaked
  • 4 ounces fresh goat cheese, crumbled
  • 3 slices smoked salmon (1 ounce)
  • Small dill sprigs, for garnish

Preparation

Make the pesto 

  1. Mash or pulse basil, spinach, oil, cheese, lemon juice, pine nuts, and garlic using a mortar and pestle, food processor, or blender, until almost smooth. Season pesto to taste with salt.

Make The Frittata 

  1. Preheat the oven to 425°F. Heat a 10-inch cast iron skillet over medium-high. Whisk together the eggs, milk, and 1/4 cup of spinach-basil pesto in a medium bowl. Melt ghee in skillet. Add shallot, thyme, red chile flakes, and a large pinch each of salt and pepper. Cook, stirring often, until shallots begin to soften and become fragrant, 2 to 3 minutes. Add arugula and cook until wilted, 1 to 2 minutes.
  2. Pour egg mixture over cooked vegetables. Cook, lifting edges to allow uncooked eggs to flow underneath, until eggs are partially set, 2 to 3 minutes. Evenly arrange cooked salmon and cheese on top of egg mixture. Transfer skillet to oven and bake until center is set, about 10 minutes. Allow to rest for 5 minutes before cutting. Top with the smoked salmon and garnish with dill.

Applesauce

Ingredients
  • 3 allspice berries
  • 3 whole cloves
  • 1/2 tablespoon fennel seed
  • 1 teaspoon whole black peppercorns
  • 1/2 cinnamon stick
  • 1 star anise
  • 6 Granny Smith apples, peeled, cored, and thinly sliced
  • 6 McIntosh apples, peeled, cored, and thinly sliced
  • 7 tablespoons fresh lemon juice
  • 2 tablespoons light brown sugar
  • 2 tablespoons unsalted butter 
  • Flaky sea salt

Preparation

  1. Preheat the oven to 350°F. Wrap the allspice, cloves, fennel seed, black peppercorns, cinnamon stick, and star anise in a small piece of cheesecloth. Using twine, tie the cheesecloth into a bundle.
  2. In a large bowl, toss the apples with 6 tablespoons of the lemon juice and the brown sugar. In a large Dutch oven, melt the butter. Add the apples and cook over moderately high heat, stirring occasionally, until they begin to let off moisture, about 5 minutes. Put the spice bundle in the pot, cover and transfer to the oven. Bake for about 1 hour and 30 minutes, until the apples have softened.
  3. Discard the spice bundle. Add the remaining 1 tablespoon of lemon juice to the apples, season with sea salt and stir until a chunky sauce forms. Scrape the applesauce into a bowl and serve warm or cover and refrigerate until chilled.

Chocolate Pudding

Ingredients
  • 2 1/4 cups whole milk, divided
  • 1/2 cup sugar, divided
  • Pinch of kosher salt
  • 2 tablespoons cornstarch
  • 3 tablespoons unsweetened cocoa powder
  • 1 large egg 
  • 2 large egg yolks 
  • 5 ounces semisweet or bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, cut into pieces 
  • 1 teaspoon vanilla extract
  • Lightly whipped cream, for serving
Preparation
  1. In a medium saucepan, combine 2 cups of the milk with ¼ cup of the sugar and the salt. Bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat
  2. In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and remaining ¼ cup sugar until blended.
  3. Add remaining ¼ cup of milk and whisk until smooth.
  4. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly.
  5. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 min.
  6. In a medium bowl, whisk the whole egg with th egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan.
  7. Cook the pudding over moderate heat, whisking constantly, until it just comes to a boil about 2 min.
  8. Strain pudding into a heatproof bowl
  9. Add the chopped chocolate, butter and vanilla; whisk until the chocolate and butter are melted and incorporated and the pudding is smooth.
  10. Transfer pudding into small bowls and refrigerate until chilled.

Creamy Caramel Pudding

Ingredients
  • 1 quart 2-percent milk
  • 1/4 cup plus 3 tablespoons cornstarch
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 2 cups sugar

Preparation

  1. In a small bowl, whisk 1/2 cup of the milk with the cornstarch, vanilla and salt until smooth. In a large saucepan, combine the sugar with 1/4 cup plus 2 tablespoons of water and bring to a boil. Cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 8 minutes. Remove from the heat. Very gradually whisk in the remaining 3 1/2 cups of milk, 1/4 cup at a time. Whisk over moderate heat until the caramel has dissolved. Simmer over moderately low heat until the mixture thickens slightly and deepens in color, about 10 minutes. Remove from the heat.
  2. Gradually whisk the cornstarch mixture into the caramel. Cook over moderate heat, stirring, until the pudding is very thick, about 1 minute. Strain the pudding through a fine strainer set over a large measuring cup. Scrape the pudding into eight 1/2-cup ramekins and refrigerate until chilled, about 2 hours.

Rice Pudding

Ingredients
  • 1 quart whole milk
  • 1 1/2 cups Valencia or Arborio rice (10 onces)
  • 1 1/2 tablespoons unsalted butter 
  • Finely grated zest of 1 lemon
  • Pinch of salt
  • 2 cups heavy cream of half-and-half
  • 1 cup plus 2 tablespoons sugar
  • 4 large egg yolks 
  • 1 teaspoon cinnamon

Preparation

  1. In a large nonstick saucepan, combine the milk with the rice, butter, lemon zest and salt and bring to a boil, stirring constantly. Cover and cook over low heat, stirring occasionally, until the rice is tender and the milk is absorbed, about 20 minutes. Remove from the heat and let stand, covered, for 10 minutes.
  2. Add the cream and sugar and bring to a simmer. In a small bowl, whisk the egg yolks with 1/2 cup of the hot rice. Pour the egg mixture into the saucepan in a thin stream, whisking constantly to prevent scrambling. Bring to a boil and cook over moderate heat, stirring constantly, until creamy and slightly thickened, about 4 minutes. Pour the rice pudding into a large heatproof dish and let cool to room temperature. Cover with plastic and refrigerate until chilled, about 4 hours. Serve the rice pudding in bowls, dusted with cinnamon.

Chicken Bone Broth

Ingredients
  • 2 to 3 pounds chicken wings
  • 2 rotisserie chicken carcasses or raw chicken carcasses (about 1 1/2 pounds total)
  • 2 tablespoons extra-virgin olive oil
  • 6 garlic cloves, peeled
  • 5 whole cloves
  • 3 medium carrots, scrubbed and roughly chopped
  • 2 medium celery stalks plus leaves, roughly chopped
  • 2 star anise
  • 1 large fennel bulb (core intact), cut into 6 pieces
  • 1 medium yellow onion, unpeeled and quartered
  • 1 (3-inch) piece fresh ginger, scrubbed and sliced
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon black peppercorns
  • 2 1/2 tablespoons apple cider vinegar, divided
  • 14 cups water
  • 1 tablespoon kosher salt

Preparation

  1. Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil. Place chicken wings on foil. If using raw chicken carcasses, place on foil with wings. Drizzle with olive oil, tossing to coat. Bake in preheated oven until browned, 25 to 30 minutes.
  2. Remove wings from baking sheet, and place in a large stockpot. If using rotisserie chicken carcasses, place in stockpot with wings; add garlic, cloves, carrots, celery, star anise, fennel, onion, ginger, coriander, peppercorns, and 2 tablespoons of the vinegar. Add water, and lightly press and nudge to ensure all ingredients are submerged. Bring to a boil over high. Reduce heat to low, and simmer, partially covered, until very fragrant and chicken bones are somewhat soft, about 12 hours, occasionally skimming off any scum or foam from top; discard foam.
  3. Pour mixture through a large mesh strainer into another large stockpot, discarding solids. Rinse first stockpot and strainer; place strainer over rinsed stockpot. Line strainer with cheesecloth, and pour strained broth through strainer; discard cheesecloth and any remaining solids. Stir in salt and remaining 1/2 tablespoon vinegar.
  4. Divide broth among individual bowls or storage containers. Serve immediately, or let cool to room temperature, about 45 minutes; store, covered, in refrigerator for up to 1 week.

Mac n Cheese

Ingredients
  • 2 tablespoons unsalted butter, softened
  • 3 cups heavy whipping cream
  • 1 1/2 cups whole milk
  • 3 fresh bay leaves
  • 2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 pound uncooked elbow macaroni
  • 3 large eggs 
  • 8 ounces cream cheese, softened
  • 2 teaspoons dry mustard
  • 1 pound extra-sharp cheddar cheese, shredded (about 4 cups)
  • 8 ounces Colby-Jack cheese, shredded(about 2 cups), divided

Preparation

  1. Preheat oven to 375°F with one rack in middle position and one rack positioned 6 inches from upper oven heating element. Rub butter all over inside of a 13- x 9-inch baking dish; set aside.
  2. Place a large strainer over a large heatproof bowl. Stir together cream, milk, bay leaves, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper in a medium saucepan; bring to a simmer over medium. Stir in pasta; return to a simmer. Simmer until almost al dente, about 4 minutes. Pour pasta through strainer, letting cream mixture strain into heatproof bowl; remove and discard bay leaves. Reserve 1 1/2 cups strained cream mixture; discard remaining cream mixture, or reserve for another use. Set aside.
  3. Gently whisk eggs in a large heatproof bowl. If reserved cream mixture is no longer hot to the touch, microwave on medium (50% power) until hot but not boiling, 30 to 60 seconds. Slowly pour or ladle about 1/2 cup warm cream mixture into eggs, whisking quickly and constantly, until eggs are warm and tempered. Whisk in cream cheese, mustard, and remaining 1/2 teaspoon each salt and pepper (mixture will be chunky). Add remaining 1 cup warm cream mixture and whisk to combine. Add cheddar and whisk until cheese starts to melt but some solids remain. Add cooked pasta; fold to combine. Pour half of the pasta mixture (about 4 cups) into prepared baking dish. Sprinkle with 1 1/2 cups of the Colby-Jack. Spread remaining pasta mixture over Colby-Jack. Cover tightly with aluminum foil.
  4. Bake on middle rack in preheated oven until bubbling around edges, about 30 minutes. Remove from oven and carefully remove foil. Sprinkle with remaining 1/2 cup Colby-Jack and return to oven on rack 6 inches from heating element. Increase oven temperature to broil; broil until cheese is browned in spots, 4 to 5 minutes. Remove from oven. Let cool until pasta mixture is set and firm, about 10 minutes.

These recipes were sourced from a variety of reputable food blogs and websites to provide helpful ideas during your recovery. For a full list of sources or to inquire further, please contact GOSP’s marketing specialist, Kate Fowler, at kfowler@greenvilleoralsurgery.com.

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