GREYSTONE ONION SOUP WITH MONTASIO SOUFFLĖ

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "GREYSTONE ONION SOUP WITH MONTASIO SOUFFLĖ"

Transcription

1 GREYSTONE ONION SOUP WITH MONTASIO SOUFFLĖ Yield: 6 Portions Onion Soup Base (see note) 4 Tbsp. Onions, peeled and thinly sliced 4 ea. White wine ½ cup Homemade roasted chicken stock, 8 cups or good-quality, low sodium commercial chicken broth Bay leaf 1 ea. Thyme leaves, chopped 1 ½ tsp. Sugar Lemon, juice of Croutons Soft, white bread, thinly sliced Montasio Soufflé Batter Butter All-purpose flour Milk (whole or part-skim) Montasio cheese, grated Cayenne White wine Lemon, juice of Final preparation Egg whites, room temperature Montasio cheese, thinly sliced 6 ea. ¼ cup ¼ cup 3 cups 2 cups ¼ tsp. ¼ cup 1 tsp. 8 ea. 6 ea. 1. For the soup base: Warm olive oil in a large sauté pan. Add onions and cook over medium heat, stirring occasionally, until well-caramelized, about 10 minutes. 2. Turn heat to high and deglaze pan with white wine, scraping up any caramelized onion bits. Let onions and white wine boil for 1 minute.

2 3. Add chicken stock, bay leaf, thyme, salt, pepper, sugar, and lemon juice. Bring liquid to a boil, and reduce heat so that the liquid is at a simmer. Simmer for 20 minutes. Taste the stock and correct if needed. 4. Remove soup from heat, cool to room temperature and refrigerate if using at a later point. 5. For the croutons: Preheat oven to 350ºF. Trim bread to fit inside of individual (heatproof) onion soup bowls. Place trimmed bread slices on a baking sheet, place in oven, and toast until lightly golden, about 10 minutes. Remove from oven, cool, and place in Ziploc bag if using later. 6. For the Montasio soufflé batter: In a large saucepan, melt butter over low heat. Add flour and whisk continuously, until roux is well blended and beginning to bubble, 1-2 minutes. 7. Pour 1 cup of milk into the roux, whisking continuously, until milk is completely blended and there are no lumps. Repeat with remaining milk. Raise heat just high enough so that mixture is gently bubbling. Continue to whisk until sauce is smooth, shiny and thickened, about 6 minutes. 8. Add the Montasio cheese and stir until completely melted into sauce. Add cayenne, wine, lemon juice and salt. Stir to combine. Remove from heat. Cool and refrigerate if using at a later point. 9. For the final soup preparation: Preheat oven to 400 F. 10. About 45 minutes before assembling onion soup, reheat soufflé batter to lukewarm. Remove from heat and set aside. 11. Gently reheat onion soup base. 12. Beat egg whites to a medium peak. 13. Pour Montasio soufflé batter into a large mixing bowl. With a rubber spatula, gently fold in 1/3 of egg whites. Repeat with remaining egg whites. 14. Ladle onion soup bowls ¾ full of onion soup. Top with 1 crouton and then a slice of Montasio cheese, pour 1 cup of soufflé batter on top of soup. 15. Carefully place soup bowls onto a baking sheet and place in oven. Bake until the Montasio soufflé is well-risen and golden brown, minutes. Remove from oven and serve immediately. Note: Almost every step of this unique onion soup recipe can be made a day in advance of serving. Relatively simple for its dramatic presentation and soul-satisfying effect.

3 ROASTED SQUASH AND TOMATO SALAD WITH ARUGULA AND PROSCUITTO DI SAN DANIELE Yield: 8 Portions Roasted squash Acorn squash, or other winter squash Thyme, chopped Roasted tomatoes Roma tomatoes, firm and ripe Peeled, seeded and cut into ¼ s Garlic cloves Thyme branches Vinaigrette Whole grain mustard Shallot, minced Vinegar, red wine, flavorful Assembly Arugula, tender Parsley, chopped Prosciutto di San Daniele, sliced thin Grana Padano 1 ea. ¼ C 8 ea. 8 ea. 8 ea. 8 ea. ¼ C 1 ea. ¼ C 1/3 C 8 oz. 8 oz. 1 oz. 1. For the squash: Heat the oven to 375 F. Peel and seed the squash and cut it into 1 x 2 wedges. Coat the squash with olive oil, season it with salt and pepper and sprinkle it with the thyme and place it onto a baking sheet. Place the squash into the preheated oven and roast until tender and golden; about 30 to 40 minutes. Reserve. 2. For the tomatoes: Heat the oven to 200 F. Arrange the tomatoes cut side up in a nonreactive baking dish. Season generously with salt and pepper. Slice the garlic into thin chips and scatter them over the tomatoes. Scatter the thyme branches over the tomatoes. Drizzle on the oil.

4 3. Bake the tomatoes uncovered until soft, jammy and sizzling; about 2 hours. The tomatoes should not brown; if they do, turn the oven down. Discard the thyme branches and reserve the tomatoes in the oil. These may be done ahead as they keep well for a few days in the refrigerator. 4. For the vinaigrette: Mix the mustard and the shallots in a small mixing bowl and whisk while adding first the vinegar and then the olive oil. Season with salt and pepper. 5. For final assembly: Heat the squash, briefly in the oven, until warm. Toss the tomatoes with the arugula and vinaigrette and then add the warm squash. Toss briefly until the greens are barely wilted and then serve immediately with the the thin sliced Prosciutto di San Daniele tented over the warm salad and a liberal dusting of Grana Padano.

5 GRILLED PIZZA WITH BURRATA, PROSCUITTO DI SAN DANIELE, HERB SALAD AND OLIVE SOIL Yield: 1-12 pizza Olive soil Black oil cured olives Herb Salad Celery leaves Sage leaves, torn Parsley, plucked Frisee Chives, cut into 1 pieces Marjoram or oregano leaves Basil leaves, torn (or micro basil leaves) Thyme leaves Nasturtiums or other edible flowers Garlic, finely minced Lemon, juice of Final Preparation Pizza Dough Burrata Herb salad Proscuitto di San Daniele Olive Soil Extra-virgin olive oil 2 C 1 Tbsp 4 ea ½ tsp. 1 tsp. 5 oz. 4 oz. ¾ C 6 slices 3 Tbsp For the olive soil: Blot the olives dry and place them on a cookie sheet in a 150 F oven. Bake until they are dry and crispy without burning, a process that may take two hours. You can also leave the olives overnight in an oven at 100 F, or even with just the oven light on. Once the olives are dry, chop them fine, but not into a powder. Store airtight until needed. 2. For the Herb Salad: Gather all the various herbs and soak them briefly in iced water to crisp. Drain them and blot dry, and then dress with garlic, oil, lemon juice, salt and pepper. The salad will hold well for 5 minutes or so. 3. For the final preparation: Preheat the grill to high. Roll the dough out to a round that is about 1/8 thick on a floured board. Lay the dough onto the hot, clean grill without any oil. Within a minute you will see blistering and bubbling begin to take place.

6 Check the underside for grill marks and turn it 90 F to encourage a cross hatched design. The dough should begin to char slightly. Turn the dough and cook the second side. The total cooking time will be about 2 minutes. 4. Remove the dough to a plate and spread the burrata onto the hot pizza crust. Sprinkle a portion of the herb salad onto the dough and then tent the Proscuitto di San Daniele over the top. Add the remaining salad and dust the pizza with Olive Soil. Drizzle the pizza with good quality extra virgin olive oil and serve immediately while hot and fresh.

7 SAVORY GRANA PADANO UMAMI SEASONING Yield: 8 Portions Browned butter solids (from 2 lbs. butter, clarified) Grana Padano, grated fine Porcini powder Turmeric Old Bay Seasoning Juniper berries, ground ¼ cup ¾ cup 3 Tbsp. ¾ Tsp. 1 tsp. 1. Clarify 2 pounds of butter, reserving the butter solids. Continue to cook the solids until they turn a deep golden brown and they have developed a nutty aroma. Drain any excess butter from the browned butter solids. 2. Add the remaining ingredients to the solids and stir together. Spread onto a cookie sheet and bake in a 300 F oven for 1-2 minutes to help the flavors blend. Allow this mixture to cool completely and then grind it fine in a spice grinder. 3. Sprinkle this Grana Padano Umami Seasoning onto freshly fried gaufrette potatoes, or pop corn for a savory treat.

8 ASIAN PEAR, DAIKON SPROUTS AND PROSCUITTO DI PARMA ROULADE WITH WASABI AIOLI Yield: 16 Portions Sauce Mayonaisse Soy sauce Yuzu or lemon juice Dijon mustard Wasabi paste Garlic cloves, blanched and minced Final Preparation Asian Pear, cut into batonet 1.25 long Daikon, julienne 1.25 long Carrot, julienne 1.25 long, blanched Daikon Sprouts 2 long Proscuitto di Parma, thin slices ½ cup 3 ea. 1 ea. ½ cup 1/3 cup ½ cup 8 ea. 1. For the Sauce: Combine all the sauce ingredients and allow the flavors to marry for 30 minutes under refrigeration while preparing the remainder of the recipe. 2. For the final preparation: Lay a slice of the Proscuitto di Parma on the cutting board that has been cut in half lengthwise. Top the Proscuitto di Parma at one end with the Asian pear, and vegetables and lay on the daikon sprouts so the greens spill over the edge of the ham. Roll the filling tightly in the ham so that the greens show out the top. When fully rolled, cut the bottom opposite the greens so that it is flat and even. 3. Put a small ½ teaspoon dollop of the sauce on a serving plate and stand the Proscuitto di Parma roulade up on end in the sauce, or serve the sauce on the side and the roulades arranged neatly on an attractive serving plate. Note: Any excess sauce will keep well in your refrigerator for a week or more and it makes a great spead for sandwiches, burgers and even as an impromptu sauce for grilled meats or thinned as a salad dressing.

9 TOGARASHI FLAT BREAD WITH GRANA PADANO THREE WAYS AND SOY GRILLED VEGETABLES Yield: two flat breads Grana Padano Custard Whole milk Bay leaf Cornstarch Egg Egg yolk Grana Padano, grated fine Pepper Nutmeg Soy Grilled Vegetables Soy sauce Rice vinegar Sugar Worchestershire sauce Garlic cloves, minced Asapragus Portabello mushrooms, gills removed Grana Padano Crisps Grana Padano, grated Final Preparation Pizza dough, 4 oz pieces Sea salt Soy Grilled Vegetables Grana Padano Shavings Togarashi, coarse grind Grana Padano Crisps 2.5 cup 1 ea. 1.5 oz. 1 ea. 2 ea 2 cups 1 tsp. ½ tsp. 1/4 tsp. 4 Tbsp. 2 ea. 1 bu. 3 ea. ¼ cup 2 ea. 1 oz. 1.5 oz. 1/ 1. For the Grana Padano Custard: In a medium sauce pan, heat the milk to a simmer with the bay leaf. In a separate mixing bowl, mix the egg and yolks with the cornstarch until smooth. Temper the egg mixture by stirring a cup of the hot milk liquid into the eggs breaking up any lumps as they form. Add the remainder of the hot liquid while stirring. Once the liquid has all been added, return the mixture to the sauce pan and cook until it boils and is thickened and smooth about 3 minutes. Turn the heat off,

10 stir in the Grana Padano and season the custard with salt, pepper and nutmeg. Remove the bay leaf, cover tightly to prevent a skin from forming and allow to cool. This custard will be enough for 12 flatbreads total. 2. For the soy grilled vegetables: Heat the soy sauce in a small sauce pan and reduce it by half. Stir in the rice vinegar, sugar, Worcestershire, and garlic. Toss the mushrooms and the trimmed asparagus in this mixture and allow to marinate while the grill preheats. Preheat the grill to high and grill the vegetables until tender and lightly charred. Baste often with any excess marinade to encourage a glaze to form. Reserve the vegetables at room temperature for later use. 3. For the Grana Padano Crisps: In a non-stick pan over a moderate heat, sprinkle the grated Grana Padano into a thin even layer and cook to a light golden color. With a thin spatula, turn the Grana Padano and cook the second side until golden as well. Remove the crisp from the pan and allow it to cool and drain on an absorbent towel. Once cool and crisp, crumble the crisp into small pieces and reserve in an airtight container for later use. 4. For the final preparation: Preheat the oven to 450F. Roll each piece of dough into an oval of about 1/8 inch thick. Brush the dough with olive oil, sprinkle with salt, dock with a fork and bake until golden brown about 10 minutes. Spread each pizza with about ¼ cup of the Grana Padano custard, leaving the edges free. Arrange the asparagus and sliced grilled mushrooms attractively over the custard. Tuck shavings of Grana Padano among the vegetables and sprinkle all with togarashi and the Grana Padano crisps. Serve warm. Notes: if you make ahead, heat the pre-baked breads with Grana Padano custard and grilled vegetables. Once hot, garnish the bread as outlined above in step 4. Use a light hand with the togarashi while it makes a distinctive and attractive garniture it can make things too spicy.

11 CHILLED SOBA NOODLE SALAD WITH SESAME ROASTED MUSHROOMS, CRISPY PROSCUITTO DI PARMA, EDAMAME, AND HIJIKI SEAWEED Yield: 4 Portions Dressing and Marinade Soy sauce Rice vinegar Sesame oil Mirin Sugar Ginger, minced ¼ C 2 Tbsp 1 tsp. Shitake mushrooms, stems removed 5 oz. Soba noodles, dry 4 oz Proscuitto di Parma, sliced 8 slices 1 C Final Preparation Hijiki seaweed, dry and steeped in boiling water for 10 minutes 3 Tbsp. Carrot, julienne, blanched 1/3 C Scallions, thinnly cut on the bias 3 ea. Edamame 1/3 C Dressing Sesame seeds, toasted Proscuitto di Parma, sliced 8 slices 1. For dressing: Combine all the ingredients for the dressing in a small bowl and stir together. 2. Preheat the oven to 375 F. Toss the shitakes with 2 tablespoons of the dressing and roast until lightly browned and tender, about 15 minutes, turning once during the cooking. Allow the mishroooms to cool and then slice into ¼ slices. 3. Cook the noodles according to the package directions, and reserve. 4. Fry the sliced Proscuitto di Parma in hot olive oil until crispy. Drain any excess oil, and chop coarsley once cooled. Set aside. 5. For the final preparation: Toss the noodles with the mushrooms, hijiki, carrots, scallions and edamame. Add the remaining dressing and toss the salad. Allow to marinate for 5 minutes. 6. Drain the salad of any excess dressing and plate at room temperature. Top each plate with the crispy Proscuitto di Parma, and sprinkle with sesame seeds (or Furitake, if

12 preferred). Place the fresh slices of Proscuitto di Parma shaped into rosettes around the plate.

13 BEEF TATAKI WITH CRISPY SHALLOTS, CITRUS AND SOY SERVED ON A MONTASIO BLACK SESAME FRICO Yield: 12 Portions Dressing and Marinade Soy Sauce Mirin Rice Vinegar Lemon Juice Bonita Flakes Water Ginger, finely minced Beef Tataki Beef filet trimmed well Black ground pepper 1/3 cup 1/4 cup 2 Tbsps. 1 tsp. 8 oz. Fried Shallots and Garlic Shallots, sliced thin 3 ea. Garlic cloves, sliced thin lengthwise 6 ea. 1 Cup Montasio Black Sesame Frico Montasio cheese, grated Flour Black pepper White sesame, toasted, coarsely ground Black sesame, toasted Final Preparation Beef Tataki Crispy Shallots Crispy Garlic Scallions, sliced fine Micro Peppercress Radish, julienne Montasio Black Sesame Frico 6 oz. ¼ tsp. 1 tsp. 2 ea. 8 ea.

14 1. For the dressing/marinade: Combine all the ingredients for the sauce in a small sauce pan and heat to a simmer. Remove from the heat and allow to cool. Strain out the bonita flakes and discard. Reserve the sauce. 2. For the Tataki: Season the beef with salt and pepper and then sear quickly in olive oil on all sides over high heat in a heavy pan cast iron works well. While browned on the outside, the beef should still be raw. Transfer the beef to a plasitc bag and add about half the dressing to the bag. Place the bag in a bowl of iced water to cool quickly. Turn and massage the bag periodically to coat the meat with the sauce as it cools. Once cold, slice and then dice the beef into ¼-inch pieces. Keep this meat cold and season with the remaining sauce just before serving. 3. For the fried shallots and garlic: Heat the olive oil until shimmering. Fry the shallots until light golden brown and remove, setting on a paper towl. Next fry the garlic until light golden brown and set asied on a paper towel. 4. For the Montasio Black Sesame frico: Mix the Montasio, flour and black pepper together in a bowl. Heat a non stick pan and when moderately hot brush the surface with olive oil. Sprinkle 1 ½ - 2 tablespoons of the Montasio cheese mixture for each frico and sprinkle with ½ teaspoon of the black and white toasted sesame seeds. Allow the frico to cook over moderate heat and when golden around the edges turn with a spatula. The frico should separate from the pan easily and the color should be a light golden. Cook on the second side for an additional 2 minutes or until golden as well. Allow to cool on an absorbent towel. Take care that the frico not get too dark lest they become bitter. The Montasio frico can be held air tight for a few days. 5. On each of the Montasio black sesame frico, spoon on a mound of the beef tataki. I use a ring mold for a neater appearance. Build a small salad with the garlic, shallots, scallions, peppercress and radishes, and spoon on a small amount of sauce as a dressing. Mount this salad carefully on top of the tataki and serve immediately while all remains fresh and bright.

Quick & Easy Pear and Arugula Salad

Quick & Easy Pear and Arugula Salad Recipes Quick & Easy Pear and Arugula Salad Anchovy Stuffed Olive Salad Arugula & Pomegranate Salad Asian Style Pasta Salad Black Bean Salad Black Eye peas & Spinach Salad Blood Orange & Fennel Salad Caribbean

More information

Broccolini Recipe Guide

Broccolini Recipe Guide Broccolini Recipe Guide The one and only. Mann Packing was responsible for introducing Broccolini - a sweet, long-stemmed broccoli/chinese kale hybrid - to the United States, and is its sole U.S. grower

More information

BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE

BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE 12 ea medium sized shrimp, peeled and deveined 1 cup barbeque sauce (any brand) 12 ea thin strips of bacon, cut in half sideways ½ cup bourbon

More information

Baked Encrusted Salmon

Baked Encrusted Salmon Baked Encrusted Salmon 2 6-oz. wild Alaskan salmon filets 2 tsp. olive oil 1 lime 4 tsp. IsaCrunch Seasonings (garlic powder, onion powder, pepper) Yields: 2 servings, Calories 323 Grilled Chicken Breast

More information

Culinary Arts STAR Events Menu Options

Culinary Arts STAR Events Menu Options 2017-2018 Culinary Arts STAR Events Menu Options MENU I Asian Chicken Noodle Soup South-Asian Curried Tofu Cutlet, Peas and Carrots Rice Pilaf Lemon Curd and Warm Fruit Compote MENU II Spicy Holy Trinity

More information

jmtf.org ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil

jmtf.org ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil 1 clove garlic, smashed Salt Preheat the oven to 350 F. Toast the pine nuts in

More information

%FMJDJPVT %*"#&5&4 3&$*1&4

%FMJDJPVT %*#&5&4 3&$*1&4 %FMJDJPVT %*"#&5&4 3&$*1&4 :63* &-,"*. Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol#

More information

Recipes from the Tubby Olive

Recipes from the Tubby Olive Recipes from the Tubby Olive Try these Tubby Olive favorite recipes and enjoy! Cheese Board Recipes: Add these to your cheese board for your next gathering! Warm Lemon-Rosemary Olives 3 c mixed olives

More information

Chicken and Mushrooms with Cream Sauce. Lemon Pepper Salmon with Asparagus. Leftovers from D4. Spinach, Cucumber & Salmon Salad

Chicken and Mushrooms with Cream Sauce. Lemon Pepper Salmon with Asparagus. Leftovers from D4. Spinach, Cucumber & Salmon Salad Week 4 Meal Plan Breakfast Lunch Dinner Day 1 Smoked Salmon Omelet Chicken and Mushrooms with Cream Sauce Mama s Meatloaf and Mashed Cauliflower A4 B4 C4 Day 2 Savory Sausage Breakfast Cups A1 D4 Lemon

More information

Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer minutes.

Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer minutes. Leeks POTATO LEEK SOUP 3 leeks 4 potatoes, quartered 1/4 cup butter 1/2 cup milk 1/2 cup light cream 1 qt. water or chicken stock 2 tbsp. each chopped celery and shallots 1/8 teaspoon celery seed parsley,

More information

Breakfast October 8, 2013

Breakfast October 8, 2013 1 Melon Salad Breakfast October 8, 2013 1 cup sugar 1-1/2 cups water or fruit juice 2 tablespoons lemon juice 2 tablespoons vinegar 1 teaspoon ground ginger 4 Spanspek (Use cantaloupes if in the USA) 1/4

More information

All Natural Salsa Burgers Over Leafy Greens. Zesty Spinach Salad with Roasted Chicken. Leftovers from E3. Savory Chicken Salad Wrap.

All Natural Salsa Burgers Over Leafy Greens. Zesty Spinach Salad with Roasted Chicken. Leftovers from E3. Savory Chicken Salad Wrap. Week 3 Meal Plan Breakfast Lunch Dinner Day 1 Classic Omelet with Mushrooms and Bacon All Natural Salsa Burgers Over Leafy Greens Perfect Pot Roast A3 B3 C3 Day 2 Leftovers from B3 A1 B3 Zesty Spinach

More information

Baked Havarti Chili Chicken

Baked Havarti Chili Chicken Chicken Baked Havarti Chili Chicken 4 boneless, skinless chicken breast halves (or a pack of chicken thighs) 1 8oz package sliced fresh mushrooms 2 4oz cans chopped green chilis 4 oz sliced Havarti cheese

More information

Easy Chicken Salad. Leftovers from B2. Basil and Chive Scrambled Eggs. Apple and Pecan Chicken Salad. Super Veggie Chicken Soup

Easy Chicken Salad. Leftovers from B2. Basil and Chive Scrambled Eggs. Apple and Pecan Chicken Salad. Super Veggie Chicken Soup Week 2 Meal Plan Breakfast Lunch Dinner Day 1 Ham and Sweet Potato Breakfast Scramble Easy Chicken Salad Caramelized Cabbage and Pork A2 B2 C2 Day 2 Leftovers from A2 A1 A2 Leftovers from B2 B2 Leftovers

More information

Celebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit. Menu. Artichoke and Green Chili Dip

Celebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit. Menu. Artichoke and Green Chili Dip Celebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit Menu Artichoke and Green Chili Dip Seafood Salmon Roulade Cauliflower Puree in Tomato Cups Israeli Couscous,

More information

Savor the. Holidays. A gluten-free cookbook from

Savor the. Holidays. A gluten-free cookbook from Savor the Holidays A gluten-free cookbook from Contents Maple-Pecan Crusted Goat Cheese...1 Cranberry Crusted Baked Brie...2 White Cheddar Stuffed Mushrooms...3 Manchego Cheese, Prosciutto and Fig Crackers...4

More information

FIELD notes UCSC Farm

FIELD notes UCSC Farm Sixth Harvest: 7/7/15 & 7/10/15 Potato Vegetable Salad 1 lb. new potatoes 1 cup shelled fresh peas 1 summer zucchini, thinly sliced into coins 1/4 cup chopped chives 2 green onion, chopped, white and green

More information

Burundian Recipes ANISE BREAD Ingredients: Method: BEAN SOUP Ingredients: Method: BEANS WITH CASSAVA Ingredients:

Burundian Recipes ANISE BREAD Ingredients: Method: BEAN SOUP Ingredients: Method: BEANS WITH CASSAVA Ingredients: Burundian Recipes ANISE BREAD 2 teaspoons dry yeast 1½ tablespoons Sugar about ¾ cup warm water (or more) 3 1/3 cups flour 1½ teaspoons salt 1 egg 2 tablespoons Peanut or sunflower oil, plus more to grease

More information

BLT Salad with Poached Egg & Hollandaise Dressing

BLT Salad with Poached Egg & Hollandaise Dressing BLT Salad with Poached Egg & Hollandaise Dressing The B here is pancetta, a cured Italian bacon. When pierced with a fork, the crisped, round slices will shatter into crunchy bits. If you can t find pancetta

More information

COOKING WITH ENTERGY. Vegetables

COOKING WITH ENTERGY. Vegetables COOKING WITH ENTERGY Vegetables COOKING WITH ENTERGY VEGETABLES STUFFED ARTICHOKES 6 small artichokes 3 tablespoons chopped 1/3 cup olive oil parsley 2 cloves garlic, minced 1/4 teaspoon salt 2 cups French

More information

Menu Du Jour. (Recipes serve two) Tossed Green Salad with Balsamic Vinaigrette

Menu Du Jour. (Recipes serve two) Tossed Green Salad with Balsamic Vinaigrette 19 Jan 2004 Tossed Green Salad with Balsamic Vinaigrette New Orleans Salisbury Steak with Onion Gravy Garlic Mashed Potatoes Steamed Broccoli (Recipes serve two) Tossed Green Salad with Balsamic Vinaigrette

More information

Krazy Kitchen: Fall Foods

Krazy Kitchen: Fall Foods Krazy Kitchen: Fall Foods Cheddar Jalapeno Biscuits 1 + 1/2 cups all-purpose flour 2 teaspoons double-acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons cold unsalted butter,

More information

FLAVOR-FILLED IDEAS FLAVORFUL FRENCH FRY APPLICATIONS MADE EASY

FLAVOR-FILLED IDEAS FLAVORFUL FRENCH FRY APPLICATIONS MADE EASY FLAVOR-FILLED IDEAS FLAVORFUL FRENCH FRY APPLICATIONS MADE EASY ADD VALUE AND APPEAL TO YOUR MENU It s ALWAYS the right time to build up your appetizer and small-plate menu! Explore the potential of these

More information

Recipes November, 2015

Recipes November, 2015 Recipes November, 2015 Cheesy Spinach & Artichoke Dip Kraft recipes 1 (14 oz) can artichoke hearts, drained & finely chopped 1 (10 oz) pkg frozen chopped spinach, thawed, well drained 3/4 cup grated Parmesan

More information

1. Baked Honey Glazed Garlic Chicken

1. Baked Honey Glazed Garlic Chicken 1. Baked Honey Glazed Garlic Chicken 2 Raw Chicken Breasts (5oz) 1 Tbsp Natural Honey 1 Tbsp Balsamic Vinegar 1 Chopped Shallot 2 Minced Garlic Cloves 1/2 Tsp Dried Basil 1/4 Tsp Pepper Preheat oven to

More information

Sloppy Joe Casserole Serves 4 to 6

Sloppy Joe Casserole Serves 4 to 6 Sloppy Joe Casserole Serves 4 to 6 2 pounds ground beef ½ onion, chopped 1 green bell pepper, diced 1 (14-ounce) can petite diced tomatoes 1 tablespoon tomato paste 3 to 4 tablespoons brown sugar ¼ cup

More information

Veal Recipe. Veal Calzone. Ingredients: instructions: Nutritional Information per serving:

Veal Recipe. Veal Calzone. Ingredients: instructions: Nutritional Information per serving: Veal Calzone makes 6 portions 24 ounces Veal, ground Salt to taste 1-1/2 cups Onions, chopped fine 3 Tablespoons Vegetable oil 2 Tablespoons California-style garlic pepper with red bell and black pepper

More information

Egg Drop Noodle Soup

Egg Drop Noodle Soup Egg Drop Noodle Soup Why go out for Chinese when you can stay in and make this classic Asian soup recipe in less than 30 minutes? Simply Asia Lo Mein Noodles and whisked eggs come together in a garlicky,

More information

Lemon Rosemary Grilled Chicken Breasts with Zucchini, Corn, and Cherry Tomatoes

Lemon Rosemary Grilled Chicken Breasts with Zucchini, Corn, and Cherry Tomatoes Lemon Rosemary Grilled Chicken Breasts with Zucchini, Corn, and Cherry Tomatoes 1/4 cup olive oil 2 lemons, zest and juice 2 sprigs fresh rosemary, chopped 2 cloves garlic, chopped Lots of freshly ground

More information

15 MUST DINNER RECIPES HAVE BY SAM AHEAD OF THYME

15 MUST DINNER RECIPES HAVE BY SAM AHEAD OF THYME 15 MUST HAVE DINNER RECIPES BY SAM AHEAD OF THYME INTRODUCTION Hi, I'm Sam! Welcome to the family! As an official subscriber, you will now get first-hand, exclusive updates on all our new recipes delivered

More information

Crock Pot Chicken Burrito Bowls

Crock Pot Chicken Burrito Bowls Crock Pot Chicken Burrito Bowls 1 Lb. boneless skinless chicken breasts 1 (14.5 oz.) can diced tomatoes 1 cup chicken stock, divided, plus more if needed 2 tsp chili powder 2 tsp salt 1 tsp cumin 1 cup

More information

Date and Walnut Phyllo Rolls with Greek Yogurt and Honey

Date and Walnut Phyllo Rolls with Greek Yogurt and Honey Lois, Sharon, Kathy Date and Walnut Phyllo Rolls with Greek Yogurt and Honey... 2 Stuffed Grape Leaves in Egg-Lemon Sauce - Dolmathes Avgolemono... 3 Tsatsiki... 4 Kittencal's Greek Chicken Marinade...

More information

ACORN SQUASH WITH BROWN RICE AND TURKEY SAUSAGE

ACORN SQUASH WITH BROWN RICE AND TURKEY SAUSAGE ACORN SQUASH WITH BROWN RICE AND TURKEY SAUSAGE Yield: 4 Servings TOTAL TIME: 45 minutes 2 acorn squash (about 2½ pounds) (each cut crosswise in half and seeded) 1 Tbsp. olive oil ½ pound sweet or hot

More information

Vegetables and Side Dishes

Vegetables and Side Dishes Vegetables and Side Dishes Grilled Mozzarella, Eggplant and Sun Dried Tomato Serves 2 (Snack) 4 oz hard cheese (low fat), grated 1 ½ C eggplant, cut into round slices 1 tsp garlic, minced ⅓ C sun dried

More information

Homemade Hummus 2 cups garbanzo beans 1-2 cloves peeled garlic ½ tsp. sea salt 1 tsp. tahini 1-2 tbsp. toasted sesame oil

Homemade Hummus 2 cups garbanzo beans 1-2 cloves peeled garlic ½ tsp. sea salt 1 tsp. tahini 1-2 tbsp. toasted sesame oil Stuffed Mushrooms 12 medium size crimini mushrooms 1 clove garlic chopped 1 small onion chopped ¼ tsp. salt ¼ tsp. black pepper ¼ cup chopped parsley 2 tbsp. oil optional: 2 tbsp. parmesan cheese (or asiago,

More information

A MELANGE OF ROASTED ROOT VEGETABLES

A MELANGE OF ROASTED ROOT VEGETABLES A MELANGE OF ROASTED ROOT VEGETABLES 2 pounds carrots, peeled, stem and root ends trimmed and cut into 2-inch by 1-inch pieces 2 pounds red beets, peeled, stem and root ends trimmed and cut into 8 wedges

More information

Fruit and Vegetables Recipes Grilled Pineapple

Fruit and Vegetables Recipes Grilled Pineapple Master Nutrition program Fruit and Vegetables Recipes Grilled Pineapple 1 fresh pineapple, peeled, cored, sliced 1-inch thick ½ cup brown sugar 2 T. lemon juice ¼ tsp. cinnamon Combine brown sugar, juice

More information

J. Kings Food Service Professionals, Inc Furrows Rd, Holtsville, NY

J. Kings Food Service Professionals, Inc Furrows Rd, Holtsville, NY CAFÉ SALAD 9000611 1 lb Mesclun mix, North Fork 63461 8 oz Walnuts, candied 44725 12 oz Dried cranberries 55040 16 oz Gorgonzola, crumbled 18150 8 oz Raspberry vinaigrette Combine all ingredients in stainless

More information

COOKBOOK. Recipes brought to you by. Los Rios Community College District. Employees

COOKBOOK. Recipes brought to you by. Los Rios Community College District. Employees COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red

More information

FIELD notes UCSC Farm

FIELD notes UCSC Farm Fourth Harvest: 6/23/15 & 6/26/15 New Potatoes with Creamy Dill Sauce Serves 6 3 lbs. new potatoes 4 C heavy cream 1 C onion finely chopped 1/4 C butter 1/4-1/2 C fresh dill chopped (don t use stem part)

More information

Preparation time: 3½ hours Serving Size: 6 Skill Level: Intermediate

Preparation time: 3½ hours Serving Size: 6 Skill Level: Intermediate ALEX HENRY Alex Henry grew up around food and restaurants. He s been in the restaurant industry since he was 10 years old, working at his parents fine dining restaurant in New York. Alex was educated at

More information

Exclusive Recipe Collection. Created for the Bistro Griddle

Exclusive Recipe Collection. Created for the Bistro Griddle Exclusive Recipe Collection Created for the Bistro Griddle Thank you for your purchase. Le Creuset is excited to bring you an exclusive collection of recipes for the 12" Bistro Griddle. Delicious and creative,

More information

Lunch and Dinner Recipes

Lunch and Dinner Recipes Lunch and Dinner Recipes Grilled Salmon Steaks with Dill Butter Sauce on a Bed of Fresh Arugula 2 palm-size portions of salmon fillets 1 Tbsp coconut oil 3 C arugula leaves 1 C red peppers, thinly sliced

More information

2007 Family & Consumer Sciences Summer Conference

2007 Family & Consumer Sciences Summer Conference 2007 Family & Consumer Sciences Summer Conference Healthy Salads - Everyday Fare with a Flare! Presented by: Chef John V. Johnson, CCC, CCE, AAC Riverton High School Riverton, Utah2007 Family & Consumer

More information

Stove-Top Popcorn. For more information and to register for Learning Kitchen classes go to uwhealth.org/learningkitchen AC

Stove-Top Popcorn. For more information and to register for Learning Kitchen classes go to uwhealth.org/learningkitchen AC Stove-Top Popcorn 1 ½ - 2 Tbsp. corn oil ½ cup yellow or white popcorn kernels 1 ½ Tbsp. butter, melted {optional} Salt, to taste {optional} Directions: 1. Heat oil in a large stock pot to medium-high

More information

Endlessly Organic Veggie Boot Camp: Holiday Edition

Endlessly Organic Veggie Boot Camp: Holiday Edition Endlessly Organic Veggie Boot Camp: Holiday Edition Hanukah Menu Latkes with applesauce Mock Chopped Liver Tzimmes Lentil Loaf Rugelach Christmas Menu Egg nog Swedish Meatballs Mac and Cheese 2 versions

More information

Directions: 1. Melt butter in your Gotham 10 1/4 Skillet on medium heat. Add onion and sauté until soft.

Directions: 1. Melt butter in your Gotham 10 1/4 Skillet on medium heat. Add onion and sauté until soft. 30 Minute Irish Dinner Ingredients 2 tablespoons vegetable oil 1 (20 ounce) package Simply Potatoes Shredded Hash Browns 2 slices bacon, cut into small pieces 1 pound lean ground beef 1 2 cup chopped onion

More information

Week Plan Recipes Week of September 10 - September 16

Week Plan Recipes Week of September 10 - September 16 Week Plan Recipes Week of September 10 - September 16 Omelet Muffins Total Time: 30 minutes Cook Time: 30 minutes Calories 325 Carbohydrate 7g Protein 26g Fat 21g 8 large egg(s) 1/ 8 cup(s) water 1/ 2

More information

Here s what to eat when you can t stand the heat. Chilled sweet-and-sour cucumber noodles with shrimp

Here s what to eat when you can t stand the heat. Chilled sweet-and-sour cucumber noodles with shrimp No-Cook Week: Here s what to eat when you can t stand the heat Chilled sweet-and-sour cucumber noodles with shrimp by Kelly Senyei of Just a Taste 2 medium cucumbers, peeled ½ cup diced red onion 1 pound

More information

Mediterranean. Recipe Collection

Mediterranean. Recipe Collection Mediterranean Recipe Collection Greek Salad This healthy salad comes straight from the islands of Greece. This tasty Greek salad is a classic Mediterranean diet recipe that s easy and delicious. 3 Tbsp

More information

7 DAY LOW-CARB DIET PLAN

7 DAY LOW-CARB DIET PLAN 7 DAY LOW-CARB DIET PLAN............................................................................................................................................................................................................................

More information

FIELD notes UCSC Farm

FIELD notes UCSC Farm Fourth Harvest: 6/23/15 & 6/26/15 Watermelon Panzanella Serves 8 2 slices crusty bakery style bread (such as multigrain), cut into 1-inch cubes 5 oz. arugula 1/3 C thinly sliced red onion 2 C cubed fresh

More information

Recipe: Not Your Traditional Turkey & Oyster Stuffing From Executive Chef Vincent Lesage Waterline Restaurant Balboa Bay Resort

Recipe: Not Your Traditional Turkey & Oyster Stuffing From Executive Chef Vincent Lesage Waterline Restaurant Balboa Bay Resort Chefs Share Their Favorite Recipes We are pleased to share with you some of our local Chef s favorite Thanksgiving recipes. This includes: Not Your Traditional Turkey & Oyster Stuffing Executive Chef Vincent

More information

Pork Around the World Recipes

Pork Around the World Recipes Pork Around the World Recipes Recipes courtesy of Celebrity Chef and Reality TV Star, Stephanie Izard: Pork and Peanut Ragu Grilled Pork Tenderloin with Apple Butter, Rapini and Rosemary Aioli Recipes

More information

OPTION 1 OPTION 2 OPTION 3

OPTION 1 OPTION 2 OPTION 3 MENU PLANNER OPTION 1 Breakfast: Apple-Cinnamon Oatmeal 191 Dinner Entrée: Roast Chicken with Cider Gravy 465 and Cranberry Relish Side Dish: Wild Rice with Dried Cranberries and Walnuts 167 Dessert: Pumpkin

More information

JEFF'S SWEET POTATO STEAK

JEFF'S SWEET POTATO STEAK JEFF'S SWEET POTATO STEAK Jeff Langehennig Carson County Ingredients: 6 oz Beef Sirloin Steak 6 oz Red Creek Marinade 1 Medium Sweet Potato 4 oz Brown Sugar 4 Tblsp Butter Pam Non Stick Spray Directions:

More information

DARK GREEN LEAFY VEGETABLES: DARK GREEN LEAFY VEGETABLES: RECIPE BOOK RECIPE BOOK

DARK GREEN LEAFY VEGETABLES: DARK GREEN LEAFY VEGETABLES: RECIPE BOOK RECIPE BOOK DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES FACT SHEET WHAT ARE DARK GREEN LEAFY VEGETABLES (DGLV)? Kale, Romaine, Collard Greens, Swiss

More information

SLOW COOKER. Pork Posole and Corn Bread Stew Page 4

SLOW COOKER. Pork Posole and Corn Bread Stew Page 4 15 SLOW COOKER Pork Posole and Corn Bread Stew Page 4 Makes 4 servings Prep 15 minutes Slow Cook on HIGH for 3 hours, 15 minutes or LOW for 5 hours, 15 minutes 3 pounds boneless, skinless chicken thighs

More information

MEAL PLAN AND RECIPES WELLNESS 90 PROGRAM CONTENTS. Overview...2. Breakfast...3. Shakes...7. Lunch Recipes Dinner Recipes Snacks...

MEAL PLAN AND RECIPES WELLNESS 90 PROGRAM CONTENTS. Overview...2. Breakfast...3. Shakes...7. Lunch Recipes Dinner Recipes Snacks... WELLNESS 90 PROGRAM MEAL PLAN AND RECIPES CONTENTS Overview...2 Breakfast...3 Shakes...7 Lunch Recipes... 8 Dinner Recipes...11 Snacks...14 1 OVERVIEW WELLNESS 90 PROGRAM OVERVIEW BREAKFAST LUNCH DINNER

More information

Add grated parmesan, chopped parsley and give it a final season.

Add grated parmesan, chopped parsley and give it a final season. THE ULTIMATE TURKEY BOLOGNESE Recipe courtesy of Tyler Florence Yield: 8-10 servings Time: 2 hours 15 minutes (including resting time) Bolognese: 2 pound ground turkey 4 cloves garlic, peeled 2 carrots,

More information

California Almond Aioli

California Almond Aioli Table of Contents: 1) California Almond Aioli 2) California Almond Mustard 3) California Almond Piri Piri Sauce 4) California Almond Chimichurri 5) Romesco Sauce 6) Catalan Onion and Almond Soup 7) Carne

More information

COPYRIGHT 2008 by The Taunton Press, Inc. Copying and distribution of this article is not permitted.

COPYRIGHT 2008 by The Taunton Press, Inc. Copying and distribution of this article is not permitted. s l ow- r oast e d p o r k s h o u l d e r with carrots, onions, and garlic cook once, eat twice Roast Pork Replay PULLED-PORK SANDWICHES Eat delicious slow-roasted pork on Sunday and then turn it into

More information

2016 Girl Scout Cookie-inspired Recipe Competition Recipes

2016 Girl Scout Cookie-inspired Recipe Competition Recipes 2016 Girl Scout Cookie-inspired Recipe Competition Recipes Samoas and pineapple-coconut-curry ice cream sandwiches, with Samoas meringue and hibiscus syrup Sarah Pliner, Aviary Samoas Meringue 3 egg whites

More information

Celebrate National Nutrition Month with Delicious, Healthy Recipes

Celebrate National Nutrition Month with Delicious, Healthy Recipes Celebrate National Nutrition Month with Delicious, Healthy Recipes Illinois Action for children s (IAFC) Healthy Food Program offers a variety of supports to child care providers and families that address

More information

Thanksgiving Recipes. Savory Carrot and Butternut Squash Soup. Secret Stuffed Mushrooms. Herb Roasted Turkey. Simple Pan Gravy

Thanksgiving Recipes. Savory Carrot and Butternut Squash Soup. Secret Stuffed Mushrooms. Herb Roasted Turkey. Simple Pan Gravy Savory Carrot and Butternut Squash Soup Secret Stuffed Mushrooms Herb Roasted Turkey Simple Pan Gravy Thanksgiving Recipes Roasted Garlic and Chive Mashed Cauliflower Potatoes Cheesy Spaghetti Squash Casserole

More information

Ground beef Calzone. Source : Les Aliments 2000 inc.

Ground beef Calzone. Source : Les Aliments 2000 inc. Ground beef Calzone IngrEdients 1 (15 oz.) ricotta cheese 8 oz. pkg. shredded Mozzarella cheese 1/2 lb. cooked ham, diced 1/4 c. grated Parmesan cheese 1 tbsp. chopped parsley 1 egg 2 (10 oz.) pkg. refrigerated

More information

cool Papaya Mango Salsa By: FineMark s Executive Chef, Lisa Fidler

cool Papaya Mango Salsa By: FineMark s Executive Chef, Lisa Fidler Papaya Mango Salsa 2 Pounds Papaya, cut into 1/4-inch dice 1 ½ Cups fresh Pineapple, diced (¼ in.) 2 Scallions, finely chopped 1 small Garlic clove, grated 2 Tablespoons fresh Lime juice & zest ½ teaspoon

More information

FIELD notes UCSC Farm

FIELD notes UCSC Farm Twenty-first Harvest: 10/21/14 & 10/24/14 Vegetarian Pho 2 large onions, peeled and halved nub of fresh ginger, peeled and sliced 4 cinnamon sticks 4 star anise 4 cloves 4 cardamom pods 1 tablespoon coriander

More information

Recipes. Stokes Purple Sweet Potato Salad with Chipotle Vinaigrette

Recipes. Stokes Purple Sweet Potato Salad with Chipotle Vinaigrette Recipes Stokes Purple Sweet Potato Salad with Chipotle Vinaigrette 5 Stokes Purple Sweet Potatoes, washed Chipotle Vinaigrette (recipe below) 1 bunch fresh chives, finely chopped Wrap each potato in plastic

More information

CLEANSE RECIPES. Soups. Carrot and Coriander Soup... 3 Butternut Squash and Root Vegetable Soup... 4 Simple Broccoli Soup... 5 Zucchini soup...

CLEANSE RECIPES. Soups. Carrot and Coriander Soup... 3 Butternut Squash and Root Vegetable Soup... 4 Simple Broccoli Soup... 5 Zucchini soup... CLEANSE RECIPES Soups Carrot and Coriander Soup... 3 Butternut Squash and Root Vegetable Soup... 4 Simple Broccoli Soup... 5 Zucchini soup... 6 Salads and Dressings Mixed Green Salad... 7 Spinach and Mushroom

More information

Warm Baked Goat Cheese

Warm Baked Goat Cheese Warm Baked Goat Cheese Mystery Bay Pizza This isn t a strict recipe, can be made with any size goat cheese. It is best to use one that s fresh and soft, without a firm rind. Mystery Bay Farm Chévre Olive

More information

Amuse Bouche. Soup. French Onion soup. Salad. Green Apple, Celery Salad with Honey Dijon Vinaigrette, topped with Candied Walnuts.

Amuse Bouche. Soup. French Onion soup. Salad. Green Apple, Celery Salad with Honey Dijon Vinaigrette, topped with Candied Walnuts. FDSV B55c Menu 14 Amuse Bouche Soup French Onion soup Salad Green Apple, Celery Salad with Honey Dijon Vinaigrette, topped with Candied Walnuts Entrée #1 Wine Braised Short ribs, roasted baby Carrots served

More information

Smoked salmon parfait

Smoked salmon parfait Smoked salmon parfait 46 small servings 48 oz smoked salmon 10 C heavy cream 2 C water 28 sheets of gelatin 1 tsp Champagne or white wine vinegar salt wasabi caviar 1) Salmon, 5 C cream and water in saucepan.

More information

Sugar Snap Peas Snap Pea & Turnip Salad Tomato Salsa with Sugar Snap Peas Steamed Sugar Snap Peas with Papaya Salsa

Sugar Snap Peas Snap Pea & Turnip Salad Tomato Salsa with Sugar Snap Peas Steamed Sugar Snap Peas with Papaya Salsa Sugar Snap Peas Sweet-tasting whether raw or cooked, are a cross between garden or shelling peas and snow peas. Peas a legume or a plant that bears fruit in the form of pods enclosing the fleshy seeds

More information

FAT SHREDDER RECIPES

FAT SHREDDER RECIPES FAT SHREDDER RECIPES TABLE OF CONTENTS APPETIZERS 3 Artichokes and Green Beans 3 Avocado and Grape Tomato Guacamole 6 Tomato and Garlic Green Beans 6 Tomatoes with Shallots and Fresh Basil 6 Wilted Arugula

More information

Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES Fit House New York 1

Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES Fit House New York 1 Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli

More information

BLT Salad with Chicken. Curried Chicken salad with Red Peppers. Leftovers from E1. Salmon Avocado Wrap. Spicy Avocado and Walnut Tuna Salad

BLT Salad with Chicken. Curried Chicken salad with Red Peppers. Leftovers from E1. Salmon Avocado Wrap. Spicy Avocado and Walnut Tuna Salad Week 1 Meal Plan Breakfast Lunch Dinner Day 1 Southwestern Eggs with Avocado BLT Salad with Chicken Hearty Italian Meatballs and Oven Roasted Broccoli A1 B1 Day 2 Leftovers from B1 A1 B1 Curried Chicken

More information

Tangy Egg Salad with Avocado and Cilantro. Leftovers from C6. Creamy Chive Chicken Salad with Bacon. Herb Roasted Chicken with Roasted Vegetables

Tangy Egg Salad with Avocado and Cilantro. Leftovers from C6. Creamy Chive Chicken Salad with Bacon. Herb Roasted Chicken with Roasted Vegetables Week 6 Meal Plan Breakfast Lunch Dinner Day 1 Italian Baked Eggs with Olives and Tomatoes Tangy Egg Salad with Avocado and Cilantro Balsamic Roasted Chicken and Vegetables A6 B6 C6 Day 2 Leftovers from

More information

Marvels of. MMMMMMMustard RECIPES

Marvels of. MMMMMMMustard RECIPES Marvels of MMMMMMMustard RECIPES Mustard Chicken tbsp (5 ml) brown mustard seeds, ground to a powder with 2 tbsp (25 ml) water 2 tsp (2 ml) turmeric 8 tsp (.5 ml) black pepper 2 2 lbs (. kg) chicken pieces,

More information

moot hie Watermelon Promotion Board Recipe Booklet The Culinary Institute of America Napa Valley, California

moot hie Watermelon Promotion Board Recipe Booklet The Culinary Institute of America Napa Valley, California moot hie THE CULINARY INSTITUTE OF AMERICA Watermelon Promotion Board Recipe Booklet The Culinary Institute of America Napa Valley, California Recipes developed by The Culinary Institute of America as

More information

HONEY SMOKED SALMON CAESAR SALAD

HONEY SMOKED SALMON CAESAR SALAD HONEY SMOKED SALMON CAESAR SALAD Serves 4 8 ounces Honey Smoked Salmon 1 head romaine lettuce (hearts and tender leaves only) 1/4 cup freshly grated parmesan cheese (Parmigianino Reggiano) 3/4 cup croutons

More information

Chef s IngredientTM $

Chef s IngredientTM $ $2.50 & Chef s IngredientTM 1-800-827-8328 cooking@soupbase.com DISCLAIMER: Allserv, Inc. assumes no responsibility for the accuracy or flavor of the recipes contained in this booklet or supplied in other

More information

Chef Claude Solliard Executive Chef - Brasserie de Paris, Hoboken, NJ

Chef Claude Solliard Executive Chef - Brasserie de Paris, Hoboken, NJ Chef Claude Solliard Executive Chef - Brasserie de Paris, Hoboken, NJ Menu 1st Course Mushroom Toast with Arugula 2nd Course Consomme Celestine with Crepes and Quail Eggs 3rd Course Coq au Vin with Yukon

More information

Cooking Day Instructions: from meals prepared

Cooking Day Instructions: from meals prepared Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan

More information

Pies. Up Next: Civil War Cooking January/February, 2013 date TBA. Notes. On the web:

Pies. Up Next: Civil War Cooking January/February, 2013 date TBA. Notes.  On the web: On the web: Check out our Project Foodie: Pies board on Pinterest for links to pie tips and more recipes of pies we like! http://pinterest.com/greenwoodpublib/project-foodie-pies/ Pies November 5, 2012

More information

Recipes March, 2015 Easy Berry Puff Pancake Mini Vanilla Cupcakes with Fluff Frosting

Recipes March, 2015 Easy Berry Puff Pancake Mini Vanilla Cupcakes with Fluff Frosting Recipes March, 2015 Easy Berry Puff Pancake Diabetic Living, Spring 2014 1 egg 1 egg white 1/4 cup all-purpose flour 1/4 cup fat-free milk 1 Tbsp sugar* 1 tsp almond extract 1 tsp finely shredded lemon

More information

LENTILS FOR EVERY S E A S O N SPRING 2013

LENTILS FOR EVERY S E A S O N SPRING 2013 TM LENTILS FOR EVERY S E A S O N SPRING 2013 HAVE YOU SIGNED UP YET? Visit lentils.ca to subscribe today and enjoy your FREE digital copy of Lentils For Every Season. CONTENTS Red Lentil Waffles..............

More information

Chicken Parmesan, Veggies & Spaghetti

Chicken Parmesan, Veggies & Spaghetti Chicken Parmesan, Veggies & Spaghetti Portions 1 1 Plate (12.7 Oz) Nutritional Information Calories 230 Sat. Fat 2g Carbs 18g Sodium 280mg Protein 24g Fiber 3g Fat 7g If left over, do not reuse. Chicken

More information

Chef O s Chicken Breasts stuffed with Zucchini, Roasted Red Pepper, and Goat Cheese

Chef O s Chicken Breasts stuffed with Zucchini, Roasted Red Pepper, and Goat Cheese Chef O s Chicken Breasts stuffed with Zucchini, Roasted Red Pepper, and Goat Cheese ¼ cup minced onion 2 tablespoons olive oil ½ cup firmly packed coarsely grated unpeeled scrubbed zucchini, squeezed dry

More information

Fried Chicken Rice Balls with Creamy Plum Vinegar Ginger Sauce

Fried Chicken Rice Balls with Creamy Plum Vinegar Ginger Sauce Fried Chicken Rice Balls with Creamy Plum Vinegar Ginger Sauce A staple in Japanese pubs, these onigiri rice balls twist up tradition with an unexpected fried panko coating. They re stuffed with sautéed

More information

BEEF (RED MEAT) ENTREES

BEEF (RED MEAT) ENTREES BEEF (RED MEAT) ENTREES Beefy Asian Lettuce Cups 1/2# extra lean ground sirloin 1 small onion finely diced 1/2 bell pepper finely diced 1 celery stick 6-8 inches finely diced 2 cloves of garlic grated

More information

Southeast Asia Recipes

Southeast Asia Recipes Pork Lumpia: 8 lbs Ground Pork 2 c Green Onions 4 c Carrots (julienne) 4 c Onion (julienne) 8 Eggs 8 tsp Salt 16 Garlic Cloves (or to taste) 1 c Parsley (minced) 2 tsp Ground Black Pepper 200 pcs Spring

More information

week 7 RECIPES & PHOTOS BY REBECCA BOHL COPYRIGHT 2015 PALEOGRUBS.COM

week 7 RECIPES & PHOTOS BY REBECCA BOHL COPYRIGHT 2015 PALEOGRUBS.COM week 7 RECIPES & PHOTOS BY REBECCA BOHL COPYRIGHT 2015 PALEOGRUBS.COM shopping list Veggies Arugula: 8oz Asparagus: 1 bunch Baby Spinach: 64oz Brussels Sprouts: 12oz Butternut Squash: 1 large Carrots:

More information

WHEAT FOODS. A Selection of International Recipes from the Wheat Foods Council. WheatFoods.org

WHEAT FOODS. A Selection of International Recipes from the Wheat Foods Council. WheatFoods.org WHEAT FOODS A Selection of International Recipes from the Wheat Foods Council WheatFoods.org Beef Fajitas 6-8 inch whole wheat flour tortillas 1 pound top round beef steak cut into ¾ inch julienne strips

More information

leek and potato soup herbed flat bread steamed spinach with garlic

leek and potato soup herbed flat bread steamed spinach with garlic 21 1: 2: 3: SOUP HALIBUT AND CRACKERS SIMPLE FOOD leek and potato soup herbed flat bread steamed spinach with garlic halibut en papillote with vegetables arugula pesto green salad with herb vinaigrette

More information

TA BLE O F CO NT ENT S EGG DISHES & BREAKFAST FOODS APPETIZERS VEGETARIAN POULTRY & PORK SEAF O OD. Grilled Salmon with Spinach and Tomato Stack

TA BLE O F CO NT ENT S EGG DISHES & BREAKFAST FOODS APPETIZERS VEGETARIAN POULTRY & PORK SEAF O OD. Grilled Salmon with Spinach and Tomato Stack DETOX RECIPES TA BLE O F CO NT ENT S EGG DISHES & BREAKFAST FOODS 3 Grilled Salmon with Spinach and Tomato Stack Zucchini Hash Browns Grilled Tuna with Salsa Pasta with Tuna, Watercress, Cherry Tomatoes

More information

Let's Celebrate Okrtoberfest

Let's Celebrate Okrtoberfest INTERNATIONAL TASTERS Barrington Area Branch American Association of University Women October 23, 1982 Let's Celebrate Okrtoberfest ASSORTED GERMAN CHEESE KASSELER RIBS KNOCKWURST THURINGER BRATWURST SAUERKRAUT

More information

USE WITH MODEL#GES580

USE WITH MODEL#GES580 WWW.GOURMIA.COM SPIRALIZER Recipes USE WITH MODEL#GES580 WWW.GOURMIA.COM YIELD 2-3 SERVINGS PREP TIME 5 MINUTES COOKING TIME 35 MINUTES TOTAL TIME 40 MINUTES 3 MEDIUM RUSSET POTATOES, SCRUBBED 1 TABLESPOON

More information

Y OLI OLIY I. WHAT CAN I EAT? 14 meals that are ideal for losing weight!

Y OLI OLIY I. WHAT CAN I EAT? 14 meals that are ideal for losing weight! I I I I I I I I TM INGREDIENTS ACTIVE THEIVE, BETTER BD CMPAN WHAT CAN I EAT? 14 meals that are ideal for losing weight! 14 meals that are ideal for losing weight; they can be used on meal days, and several

More information

A PLANT-BASED THANKSGIVING

A PLANT-BASED THANKSGIVING RECIPES FOR A PLANT-BASED THANKSGIVING By Chef Del Sroufe www.forksoverknives.com Forks Over Knives: Recipes for a Plant-Based Thanksgiving Autumn Mixed Greens Salad... Page 3 Chestnut Soup... Page 4 Mashed

More information