Washed, Large Diced, skins on, steamed

Transcription

1 Creamy Dill Potato Salad Potatoes (waxy, not Russet) 8 lb. Washed, Large Diced, skins on, steamed Celery 4 cups Small Diced Green Onion ½ cup Finely chopped Fresh Dill ½ cup Finely minced Dijon Mustard Lemon Juice 2 Tbsp. 5 Tbsp. Garlic 1 Tbsp. Finely minced Yogurt 2 cups Sour Cream 1.5 cups Wash potatoes. Cut and steam till tender 8-12 minutes. While steaming, combine garlic and lemon juice and salt. When out of the steamer, quickly toss warm potatoes in garlic and lemon juice and salt then spread on a sheet pan to cool. When cool, combine with remaining ingredients

2 Chopped Salad with Chickpeas Chickpeas Yield 6 servings for entree and extra for salad bar 3 cups dried (10+when cooked) Brined overnight, cooked Cucumbers 3 cups Peeled, Sliced into thick half slices Cherry tomatoes 3 cups halved Red Bell Pepper 2 cups Medium diced Pickled Red Onions 1 ½ cups Feta As needed Toss ingredients together with dressing to coat. Set aside what is needed for vegetarian entree salads and put the rest in a bowl for the salad bar.

3 Kale Salad Kale 1 ½ gallon (packed) Chopped, massaged with salt Carrots 3 cups shredded Sliced Almonds 2 cups toasted salt 2 tsp. Citrus Vinaigrette Lemon juice ¼ cups shallot 2 tsp. minced Dijon mustard honey Olive oil 1 tsp. 1 tsp. ¼ cup pepper tt Chop kale and toss with salt and massage (this helps to make the kale more palatable and digestible and it shrinks down a lot). Add other ingredients and vinaigrette to taste. **This salad provides an opportunity for creativity. Think of other components to add to it...check with Chef Sarah.

4 -Vietnamese Rice Noodle Salad: for Entree Salads and Salad Bar Rice Vermicelli Noodles 42 oz. (3 packages) Break up raw noodles before cooking. Scallions 12 Sliced thin on bias carrot 6 cups shredded cucumber 4 cups julienned Daikon radish 4 cups julienned Herbs (cilantro, mint, basil, shiso) 8 cups Whole leaves (coarsely chopped if the leaves are large) jalapenos As needed To garnish peanuts As needed Roasted, to garnish Sprouts (bean or other...ask chef) As needed To garnish Combine cooked noodles with vegetables and herbs. Set aside amount needed for the vegetarian versions of entree salads. *The student in the entree salad rotation will be making a dressing for both the vegetarian version and the remainder. Toss both in a small amount of the appropriate dressing. Give entree station what they need and put the rest in the appropriate salad bar container and garnish with some peanuts, jalapenos and sprouts.

5 -Hummus Garbanzo Beans Tahini Lemon juice 3 ½ lb. dry 1 ½ cups 1 cup Garlic 5 cloves Raw or roasted Parsley 3 Tbsp. chopped Ground Cumin Salt Black Pepper Ground Cayenne Pepper Olive Oil 4 tsp. 2 tsp. 1 tsp. ½ tsp. As needed Celery and Carrot Sticks For salad bar, set out with veg sticks Soak garbanzo beans overnight. Cook till soft (when draining cooked beans reserve the cooking liquid. You will need it to adjust the consistency of your hummus). Blend all ingredients in Robot Coupe in batches, adding a small amount of the reserved bean cooking liquid and olive oil till you have the desired smooth consistency. Taste and adjust seasonings. **Blending the beans into hummus is easier when they re still somewhat warm, but do it early because hummus takes a long time to cool. Reserve what is needed for entree salads and send the rest to the salad bar, to be served with veggie sticks.

6 -Marinated Vegetables Tomatoes 1 gallon Cut into wedges Red Onion 2 cups small dice Fresh Parsley and/or Basil 4 Cups Chopped Cucumbers 1 gallon Thick slices, halved Balsamic Vinegar 3 Cups Olive or Salad Oil Salt & Pepper 3 Cups to taste Prepare vegetables and toss with blended oil and vinegar. Add salt and pepper to taste. Let vegetables marinate at least one hour. Reserve what is needed for entree salads and send the rest to the salad bar.

7 Lentil Carrot Salad Lentils 3 cups dry Carrots 4 cups shredded Red Bell Pepper 2 cups Small diced Parsley 1 cup chopped Veggie stock Olive oil Red Wine Vinegar 6 cups 4 T. 2 T. Dijon Mustard 4T. Za atar Salt 3 T. ½ tsp. Feta 8 oz. Bring veg stock and lentils to a boil, reduce heat to a simmer. Cook uncovered till tender (25-30 mins) adding stock or water to keep lentils covered throughout. Whisk together olive oil, red wine vinegar, dijon and za atar. Drain excess liquid from lentils. Cool. Combine ingredients. Season.

8 Pesto Pasta This recipe is somewhat free form. Pick a pesto or create one...pick a pasta or order one from the 2nd year pasta rotation. Pick ingredients to prepare to garnish your pasta. Pasta 24 oz. dried (this will be different if using pasta made in house) Pesto Garnishes

9 RECIPE ITEM: Macaroni Salad YIELD: 20-1/2 cup portions Elbow Macaroni 4.5 lbs. Cooked Green Onions 4-5 bunches thinly sliced Celery 4.5 cups thinly sliced Roasted Red Pepper 2 ¼ cups small diced Mayonnaise Dill Pickle Relish Mustard 9 cups 2 cups 1/3 cup Salt and pepper tt Cook macaroni in plenty of boiling salted water until done. Drain and rinse with cold water. Prepare vegetables (roast peppers over flame on stovetop) add dressing and mix well. Add to the drained macaroni as needed and season to taste. Chill. Serve.

10 -Huli Huli Tempeh (for Vegetarian Entrees and Salad Bar) Tempeh 4 lb. Large dice Pineapple 1 pineapple Large Dice Red Bell Pepper 3 cups Large Dice Red Onion 2 cups Medium dice Huli Huli marinade 4 cups See recipe above Corn starch As needed oil As needed/lots or tempeh will stick. Marinade tempeh, pineapple, red onion and red bell pepper in sauce (sauce is made by student in the entree salad rotation) for at least ½ hour, the longer the better. Heat an empty sheet pan in 400 oven. Drain off some but not all marinade. Toss ingredients in cornstarch then salad oil to fully coat. Spread on hot sheet pan and cook in oven till crispy (25-35 mins, tossing fully about ½ way through so they cook evenly top and bottom). Cool. Reserve amount needed for Vegetarian Entree Salads and give the rest to the Salad Bar.

11 Turkey Apple Cranberry Salad Roast Turkey 4 cups Medium diced Celery 1 cup Small diced Apple 2 cups Med diced Dried Cranberries ¾ cup Roasted Hazelnuts ¾ cup Rough chopped Mayonnaise (house made) Apple Cider Vinegar Sugar 1 cup 1.5 Tbsp. 1 tsp. Salt and Pepper tt Combine mayonnaise, vinegar, and sugar. In another bowl, combine Turkey, Celery, Apple (as you re chopping apple, place it in soda water to keep from browning)cranberries and Hazelnuts. Add dressing to salad. Season with Salt and Pepper.

12 Fruit Salsa Fresh Seasonal Fruit Mix All fruit to total 12 cups Medium diced Red onion 1 cup minced jalapeno 2 minced cilantro 1 ½ cups chopped Lime juice and zest ½ cup and 1 Tbsp. salt Comine. Adjust spice and seasoning. tt

13 -Red Beans and Rice For Entree Salads and Salad Bar Red Beans 4 cups (dry) (= about 10 cups cooked) Brine overnight, cook to done Calrose Rice 5 cups (dry) (= about 15 cups cooked) Rinse, cook till done Cajun Seasoning 3-6 T. (add and taste ) Onion 2 cups Small diced Red Bell Pepper 2 cups Small diced Garlic 6 cloves minced Crushed or Diced Tomato Veg Stock Veg oil 4 cups 6 cups To coat pot Cilantro leaves 1 cup Cook rice pilaf style...in a large pot, heat oil. Saute onion and bell pepper till soft. Add garlic and cajun seasoning. Cook to open flavors. Add Rice, stirring until slightly browned (about 2 minutes). Pour in the tomato sauce and veg stock, stir to combine. Bring to a simmer. Cover and cook on low till rice is tender. Cool. Add cooked red beans. Reserve what is needed for Entree Salads, give remainder to the salad bar. Garnish with cilantro

14 -Marinated Celery Salad for Entree Salads and Salad Bar Celery 1 ½ gallons Sliced on the bias Red Onion 7 cups Thinly julienned Garlic cloves 10 minced Oregano leaves ½ cup minced Parsley leaves 1 ½ cup chopped Red Pepper Flakes Salt and pepper Olive oil 2 T. To taste 2 cups Red Wine Vinegar 3 cups Toss all ingredients together. Adjust seasoning with salt and pepper. Add additional oil and vinegar if necessary to fully coat. Cover and marinate for at least an hour. Toss. Reserve what is needed for Entree salads and give remainder to the salad bar.

15 ITEM Broccoli and Red Pepper Salad DRESSING: Mayonnaise Sugar Red Wine Vinegar SALAD: Broccoli Flowerettes 4 cups 1 cup 6 Tbsps. 6 quarts chopped Red Bell Pepper 4 ea. small dice Green Onions 12 each chopped Bacon 24 slices cooked & chopped Walnuts 2 cup toasted, roughly chopped Raisins 2 cup whole Mix dressing and refrigerate. Prepare salad ingredients and mix well. Stir dressing and pour over salad. NOTE: Salad holds pretty well, although the broccoli will be somewhat less crunchy and less colorful.

16 Quinoa Salad Pumpkin Seeds Olive Oil Smoked Paprika Butternut squash (peeled, seeded) Veg oil Quinoa Water or veg stock (or ½ and ½ ) 1 ½ cups 1 ½ tsp. 1 T. 4-5 lb. Large diced 3 T. 3 cups (dry) 6 cups Cilantro ¾ cup packed Roughly chopped Vinaigrette Shallot ¼ cup chopped garlic 3 cloves minced Jalapeno (seeded) 1 minced Lime zest Lime juice Red pepper flakes Olive oil 1 T. 1 cup 2 tsp. ⅔ cup Salt and pepper To taste Oven at 350. Toss together pumpkin seeds, olive oil and smoked paprika. Toast in an even layer to lightly browned (about 8 minutes). Cool Turn oven up to 400. Combine diced squash with veg oil, salt and pepper. Roast mins, tossing ½ way through. Cool Toast quinoa in a medium pot, stirring often (for about 2 minutes). Add water/stock and a pinch of salt. Stir well and bring to a boil. Simmer to done (15-20 mins). Fluff. Cool. Make vinaigrette. Toss all ingredients together.