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Always Delicious

LexChef are always updating their offerings with fresh ideas and creative combinations. Check out some of their signature recipes below and reach out to learn more.

Roasted Vegetables

Roasted Root Vegetables

Serves 6-8


1 Parsnip

1 Turnip

1 Sweet potato

1 Large carrot

1 Red onion

1 Red bell pepper

Fresh thyme

Kosher salt

Black pepper

Olive oil


Preheat oven to 425 degrees.

Peel and cut all of the vegetables into approximately similar sizes. Toss in a bowl with kosher salt, ground black pepper, chopped fresh thyme and oil. Mix to coat the vegetables. Place everything on a baking sheet and roast vegetables for about 25 minutes, depending on size, until fork tender.

Note: A great addition to this dish in the fall is tossing an apple into the mix. 


Bourbon Brown Sugar Grilled Peaches

Serves 6


3 fresh peaches

6 tablespoons light brown sugar

3 teaspoons vanilla extract

6 tablespoons quality Kentucky bourbon

Kosher salt

Neutral cooking oil, i.e. canola, vegetable, etc.


To begin, fire up your grill to allow time for it to heat up while you are preparing the peaches. Also, preheat your oven to 425 degrees.

Cut the peaches in half from top to bottom and remove the pit. Lightly brush the face of each peach half with oil and sprinkle with a pinch of kosher salt.

Grill the peaches face down for 90 seconds, turn 45 degrees to get those beautiful grill marks and cook another 90 seconds. 

Remove peaches from grill into a baking dish and fill each with 

-1 tablespoon brown sugar

-1/2 teaspoon vanilla extract

-1 tablespoon Kentucky bourbon

Bake the peaches for about 20 minutes until they are tender enough to cut with a spoon. The filling will bubble and caramelize and your kitchen will smell amazing!

Allow peaches to cool for a few minutes, transfer each peach half to a shallow bowl and spoon the cooking liquids over it. Serve with ice cream and candied nuts for a great late summer dessert.

Recipes: Recipes
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