Roasted chicken with a honey carrot purée, roasted vegetables, herbs, and chili

Recipe and photo courtesy of Nick Bahan

Serves 4

For Carrot Purée:

4 large carrots, peeled and cut into chunks
1 Tbsp. honey
1/4 tsp. lemon juice
Pinch of cumin
Salt to taste

Boil peeled and cut carrots until tender. Transfer to blender and
purée until smooth. Season. Adjust as needed.

For Roasted Vegetables, Potatoes, and Raw Chili:

10 Brussels sprouts
6 pearl onions
6 butterball/fingerling/any small potatoes
1 Fresno/jalapeño chili
Salt
Garlic powder
Oil

Take stems off onions and Brussels sprouts. Take off outer skin on onion and loose leaves on Brussels sprouts. Heat pan over medium heat and add 1 Tbsp. oil. Add Brussels, cut side
down, and cook for 3-5 minutes. Then add the onions, also cut side down. Continue to cook until the vegetables are nicely browned and cooked through, about 10 minutes. Season with salt as needed. Quarter potatoes. Heat sauté pan to medium high and add 1 Tbsp. oil. Add potatoes cut side down and place in 425o oven for 5-7 minutes. Pull and flip potatoes to other cut side and continue to cook until golden brown and fully cooked through. Season with salt and garlic powder. Slice chilis thin and place in ice water to keep crisp and take some edge off.

To Finish:

Oil
Equal parts parsley, cilantro, basil, and mint

Season chicken with salt and sear in sauté pan over high heat with a Tbsp. of oil until skin is golden brown and crispy, about 3 minutes. Flip and transfer to a roasting rack on a foiled lined sheet tray. Place in 425o oven for about 13-15 minutes, depending on size or until internal temp reaches 165o. Pull and do a crack of fresh ground black pepper.

Pick herbs, equal amounts, parsley, cilantro, basil, and mint. Take a spoonful of the carrot purée and place on edge of the plate. Using the back of your spoon, make a nice swoosh
around the edge of the plate. Randomly but equally, spread potatoes and vegetables on top of the purée. Top with chilis and herbs. Place your cooked chicken breast adjacent to purée and veggies.

Bone-in pork chop with mashed sweet potato, roasted cauliflower, and a fresno chili vinaigrette

Recipe and photo courtesy of Nick Bahan
Serves 4

4 bone-in pork chops:

Season with salt liberally and sear in a smoking hot sauté pan until both sides are brown, about 2-3 minutes each side. Transfer to a roasting rack on a foil lined sheet pan. Place in
425o oven for 15-17 minutes depending on thickness, or until internal temp is at 165o.

Roasted cauliflower:

1 head cauliflower
Salt to taste
Oil

Cut cauliflower head in half. Take knife and cut around stem, removing florets from the stem. Cut into equal size pieces. Oil, season, and place on a foil-lined sheet pan, cut side down if there is one. Place in 425o oven and roast until dark brown and crispy, about 12 minutes.

Mashed sweet potatoes:

4 large sweet potatoes
1 Tbsp. honey
1/4 tsp. ginger
1/4 tsp. cinnamon
1 Tbsp. butter

Peel and rice sweet potatoes into equal sizes. Boil until fork tender. Transfer to a bowl and mash until desired consistency. Add butter, season, and mix. Adjust seasonings as needed.

Fresno chili vinaigrette:

2 Fresno chilis
1 sprig basil
2 sprigs mint
2 sprigs parsley
3 sprigs cilantro
1 Tbsp. capers
2 cloves garlic
1 Tbsp. minced shallot
1/4 cup olive oil
2 Tbsp. red wine vinegar

Chop herbs, garlic, capers, and shallot. You want them somewhat fine so it all comes together and gets to know each other in the bowl. If it was rough chopped it would be too separate and not cohesive. Combine all. Let sit for at least 30 minutes. Vinaigrette should be acidic and garlicky with spicy and herb-y notes. It should all work together, so adjust where you need to.

To finish:

Place spoonful of mashed sweet potatoes in the center of plate and spoon out into a circle. Add a handful of the roasted cauliflower and top it with a spoonful of the vinaigrette. Place pork on top of the cauliflower and take a spoonful of the vinaigrette and drape it over the pork chop so it runs off the sides and into everything else.

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The explosiveness of Devin Booker’s game on the court is unparalleled. Off the court, the Phoenix Suns superstar (and newly minted NBA All-Star) is fueled by masterful culinary creations from none other than Paradise Valley Chef, Nick Bahan. While Bahan notes that
Booker is a very easy eater—and a fan of mac and cheese, in particular—that doesn’t stop him from trying to maximize on his talents, and expand his client’s taste palettes, in the process. “I try to be a very well-rounded chef so I can bring a lot to the table as a private chef, and not just a chef who specializes in one type of cuisine.” At the heart of his work, Bahan is quite simply a creator. He loves food and family—and is expecting a baby girl with his girlfriend in September. To follow along on Bahan’s culinary journey, connect with him on Instagram at @chefnickbahan. — Kyley Warren