Marinade (for tofu, but also reserve ½ cup to toss finished salad in) ginger 1 T. minced. garlic 1 T. minced. The salad

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1 Asian Garlic Tofu Salad *the tofu alone is a component for the spring rolls on the vegetarian entree salads, the tofu plus the other components goes on the salad bar. Tofu 4 packages Pressed overnight Corn starch To coat Marinade (for tofu, but also reserve ½ cup to toss finished salad in) Hoisin sauce ¾ cup Soy sauce 6 T. ginger 1 T. minced garlic 1 T. minced Red pepper flakes 1 tsp. sugar 1 T. Olive oil 3 T. Sesame oil 1 T. The salad broccoli 2 cups Cut into small florets carrots 1 cup julienned Green onions 1 cup Thinly sliced Red bell peppers 1 cup julienned -Press tofu overnight. Combine marinade ingredients. Medium dice tofu. Marinade in a hotel pan for at least 30 minutes. Toss marinated tofu in about 1 cup of corn starch. Heat oil in a saute pan to medium high. Sear tofu in hot pan. Cool. -Saute veggies and cool. Combine (after giving some tofu to entree for spring rolls).

2 Asian Slaw Napa Cabbage 6 cups Thinly sliced Red and green bell pepper 3 cups Thinly julienned jalapeno 2 each minced carrot 3 cups Shredded Green onions 1 cup Cut on bias cilantro ½ cup chiffonade mint ¼ cup chiffonade Dressing Soy sauce Rice vinegar 2-4 T. (to taste) ¼ cup Sesame oil 2 T. Salad oil ½ cup Sugar 1 T. Ginger 1 tsp. minced Garlic 2 cloves minced In a large bowl, combine all other ingredients and then toss with dressing (don t add all dressing unless you need it, you don t want the slaw to be dripping). Package some for the cafe. Check with Chef Sarah.

3 Asparagus Salad with Oranges, Feta and Hazelnuts Asparagus ¾ gallon Sliced on bias Supremed Oranges Feta 1 qt. 1 ½ cups Hazelnuts 1 cup Toasted, skinned, chopped Pesto Mint leaves Basil leaves Shredded Parmesan Lemon zest Lemon juice 2 cups ¼ cup ¼ cup 1 tsp. 2 tsp. garlic 1 tsp. minced Olive oil ½ cup (as needed for consistency) Salt and pepper tt. Mix asparagus with pesto and toss gently with feta, hazelnuts and oranges.

4 Black Bean, Tomato and Corn Salad (this is for both the salad bar and entree salads) Black Beans Raw 6 cups Brine overnight, cook and cool Tomatoes 5 cups Medium diced Red Onion 1 1/2 cups Small diced Corn 5 cups Thawed, Blanched, Seasoned Cilantro 2 cups chopped Jalapeno ⅓ cup Small diced Dressing Lime zest Lime Juice Honey 3-4 Tbsp. 1 cup ¼ cup Salt 2 T. Brine beans the night before. Cook and Cool. Combine dressing ingredients. Combine cooled beans, tomatoes, corn, onion, cilantro, and jalapeno. Toss with dressing. Taste and adjust seasoning.

5 Broccoli Salad Broccoli Flowerettes 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 Mayonnaise Sugar Red Wine Vinegar Dressing: 4 cups 1 cup 6 Tbsps. Mix dressing and refrigerate. Prepare salad ingredients and mix well. Stir dressing and pour over salad. Package some for the cafe. Check with Chef Sarah.

6 Cannellini Bean Salad White Beans (cannellini) 3 cups dry (about 9 cooked) cook Green Onions 2 cups chopped Roasted Red Pepper 2 cups Small diced Parsley ½ cup chopped Dill ¼ cup minced Salt and pepper tt Dressing Garlic 2 T. minced Brown Sugar 2 tsp. Red Wine Vinegar 5 T. Olive Oil Dijon Worcestershire sauce Lemon juice 1 ½ cup 2 tsp. ½ tsp. ¼ cup s+p tt Combine dressing using the vinaigrette method. Combine all salad ingredients and toss in appropriate amount of dressing. You might package some for the cafe. Check with Chef Sarah.

7 Chop Chae Cellophane noodles Soy sauce 2 ½ lb. ½ cup sugar 3 T. Napa cabbage 1 gallon Thinly sliced Carrot 2 ½ cup shredded garlic 4 tsp. minced Green onions 2 ¼ cups sliced Shiitake mushrooms 2 ½ cup Stemmed, thinly sliced Spinach 7 cups Rough chopped pepper 2 tsp. Toasted sesame seeds 6 T. Put noodles in boiling water, take off heat and allow to sit until tender. Drain and shock. Combine soy sauce and sugar. Set aside. In the wok or in a large saute pan, over high heat, stir fry cabbage and carrot to just tender. Add garlic, green onion and mushrooms. Stir fry another minute. Add spinach, soy sauce, sugar mixture, noodles and pepper. Cook till all is heated through (about 3 mins). Remove from heat, add sesame seeds and sesame oil. Chill. Package some for cafe by 10:30. Check with Chef Sarah

8 Creamy Coleslaw Green Cabbage 5 lbs. Cored & thinly sliced Carrot 3 each shredded Green Bell Pepper ¾ cup Small dice Red Onion ½ cup minced Dressing Mayonnaise Sour Cream Cider Vinegar Salt 1 cup ½ cup 6 Tbs. 1 tsp Pepper ½ tsp Whisk together mayonnaise and sour cream until smooth. Add vinegar and salt and pepper. Set dressing aside. Prepare vegetables and add dressing, mixing well. Let salad stand for 20 to 30 minutes, tossing occasionally. Serve. Package some for the cafe. Check with Chef Sarah.

9 Curried Chicken Salad Chicken RDM Salad oil Curry powder salt 4 lb. ¼ cup 3-4 T 1 ½ tsp. Red onion 1 large Small diced garlic 3 T. minced Apple 2 Medium diced grapes 3-4 cups halved Cashews or almonds 1 cup toasted Dressing Lime juice yogurt mayonnaise 2 T ⅓ cup ⅓ cup Sour cream ⅓ cup Combine salad oil, curry powder and salt in bowl to form a paste. Rub paste on chicken. Refrigerate while you prep all other ingredients. Roast chicken on a sheet pan with parchment at 350 till done. Combine all ingredients. Toss with dressing as appropriate.

10 Fruit Salsa Fresh Seasonal Fruit Mix (can be citrus or tropical or apple...check w/ chef Sarah) All fruit to total 12 cups Small to 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

11 German Potato Salad Red or Yukon Potatoes 12 lbs. Medium diced, steamed Red Onion 1 ½ cups small dice Red Bell Pepper 1 ½ cups small dice Bacon 24 slices Cooked crisp, diced Dressing Chicken Stock (warm) 2 cups S&P tt White wine vinegar 1 cup Olive Oil 1 ¾ cups Whole Grain Mustard 3 T. + more to taste Parsley ¾ cup chopped Cut potatoes and cook in steamer 6-10 mins. Add diced onions and warm dressing. Chill Cook bacon to crisp. Toss with other ingredients once all is cool. (option, to make this different or bulk it up if you need more is to add steamed green beans). Package some for the cafe. Check with Chef Sarah.

12 Green Salad This Salad is an opportunity for you to create something of your own. Discuss ideas with Chef Sarah. Flavor combinations need to make sense. Try to use seasonal products and, if available veggies and fruit from the school farm. Toss with a dressing of your creation or something we have in house. Make enough to fill the compound salad bowl for the salad bar plus extra prep in case it needs to be refilled. Topping ideas: Any fresh veggies Cheeses Meats Candied Nuts Pickled veggies Seasonal Fruits Wine Poached Pears Herbs Your own Croutons etc.

13 Huli Huli Tempeh Tempeh 6 lb. Large dice Pineapple 3 pineapple Large Dice Red Bell Pepper 6 cups Large Dice Red Onion 3 ½ cups Medium dice Huli Huli marinade Corn starch 5 cups (3 ½ cups for marinating tempeh and 1 ½ cups to toss with finished salad) As needed to coat (about 2 cups) oil 1 ½ cups Make sauce. Keep 5 cups and give the rest to the entree salad student. Marinade tempeh, in sauce for at least ½ hour, the longer the better. 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 375 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. Huli Huli Marinade: Pineapple juice ketchup Soy sauce Brown sugar 4 ½ cups 2 ¼ cups 1 cup 2 ¼ cup Ground ginger 3 T. Sherry Vinegar 2 ½ cups Combine all ingredients in a pot, bring to a boil, lower to a strong simmer. Continue to simmer until the liquid begins to thicken, at least 20 minutes. Reserve about 6 cups for marinating the tempeh (give to student on compound rotation).

14 Kale Salad Kale 2 gallons (packed) Chopped, massaged with salt Carrots 6 cups shredded Sliced Almonds 4 cups toasted Craisens 3 cups salt 2 T. 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 become 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.

15 Macaroni Salad Elbow Macaroni 3 lbs. 5 oz. Cooked Green Onions 2 cups thinly sliced Celery 3 ½ cups small diced Red Bell Pepper 2 cups small diced Mayonnaise Dill Pickle Relish 6-7 cups 1 ½ cups Yellow Mustard 3 T. 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 stove) add dressing and mix well. Add to the drained macaroni as needed and season to taste. Chill. Serve. Package some for the cafe. Check with Chef Sarah.

16 Pesto Pasta This recipe is somewhat free form. Pick a pesto from our rounds recipes or create one...pick a pasta. Pick ingredients to prepare to garnish your pasta. Pasta Pesto 24 oz. dried (this will be different if using pasta made in house) 1 batch (thinned to desired consistency with extra oil) Garnish ideas: roasted mushrooms, roasted cherry tomatoes, cheese, salami, sauteed vegetables, etc. Package some for the cafe by 10:30. Check with Chef Sarah.

17 Quinoa, Sweet Potato, Black Bean Salad * for salad bar and entree salads The sweet potatoes Sweet Potatoes 10 cups Peeled, Large diced, roasted Sweet Paprika 3 T. Salad Oil To coat sweet potatoes The Quinoa Quinoa Water or veg stock (or ½ and ½ ) 6 cups (dry) 6 cups Other Salad Components Cilantro ¾ cup packed Roughly chopped Black Beans 3 cups raw cooked Pumpkin Seeds 3 cups Vinaigrette Shallot ¼ cup chopped garlic 3 cloves minced Jalapeno (seeded) 1 minced Lime zest 1 T. Lime juice Red pepper flakes Olive oil Salt and pepper 1 cup 2 tsp. ⅔ cup To taste In 400 oven, combine diced sweet potato with veg oil, salt and pepper. Roast mins, tossing ½ way through. Cool Combine quinoa with water/stock and a pinch of salt. Bring to a boil. Turn down, cover and simmer to done (15-20 mins). Fluff. Cool. Make vinaigrette. Toss all ingredients together.

18 Roasted Cauliflower Larb on Greens Cauliflower 2-3 large heads Cut into large florets (leave some stalk attached) Olive Oil Fresh Green Chiles (whatever is available) lemongrass As needed As appropriate, depending on variety and heat level 5 inches of useable part (talk to chef if you re not familiar) finely chopped Finely chopped Kaffir lime leaves 5 Finely chopped Fish sauce Lime juice ¼ -½ cup ½ cup Toasted Rice Powder 2 T. Green Onions ½ cup Thinly sliced Herb leaves (cilantro, mint and basil) 1 cup combined chopped Toss cauliflower in oil. Roast in 400 oven, turning ½ way through for minutes. Cool a bit then pulse in robot coupe with chiles, lemongrass and kaffir lime leaves till cauliflower is in pea sized pieces. Transfer to a bowl. Stir in fish sauce and lime juice. Taste and adjust seasoning as appropriate. Toss in rice powder, green onions and chopped herbs, mix gently. *Give entree salad what they need for the vegetarian salads. Toss the rest with arugula or other greens as your compound salad. You can add other veggies as you desire.

19 Roasted Cauliflower and Chickpea Salad Cauliflower 1 gallon Cut into florets Red Onion 5 cups julienned Parsley 3 cups chopped Salt and Pepper tt The Chickpeas: Cooked Chickpeas 2 ½ cups raw Brined, cooked Olive oil To coat chickpeas Smoked paprika 1 ½ T. Garlic Powder Cayenne Salt and Pepper 2 ½ tsp. 2 tsp. tt The Dressing: Tahini Water Lemon Juice 1 ½ cups 1 ½ cups 1 cup Garlic 5 cloves minced Cumin powder Cayenne 2 tsp. 1 tsp. salt 2 tsp. **Brine the chickpeas overnight then cook the day ahead (or use canned). Toss Cauliflower and onions with olive oil to coat and salt and pepper. Roast at 375 till tender (about 8 minutes, toss then another 8 minutes). Chill. Season chickpeas, toss with oil to coat and roast at 400 till slightly toasty/crispy. (20-40 minutes). Combine all dressing ingredients. You might package some for the cafe. Check with Chef Sarah.

20 Roasted Tempeh and Veggies Salad *This is for the salad bar and the vegetarian version of the entree salad The Tempeh Tempeh 6 packages Cut into strips about ½ inch thick Marinade Soy Sauce Rice Vinegar Brown Sugar 4 cup 1 ⅓ cup ⅔ cup Chili Powder 3 T. Garlic Powder 4 T. Whisk together marinade ingredients. Place tempeh strips in single layers in hotel pans, cover with marinade. Marinade overnight. In the morning either smoke the tempeh at 200 for 1-2 hours, turning over halfway through or roast in a 350 oven (coat baking sheet with cooking oil) for minutes, flipping halfway through. Cool, cut into ½ in cubes and toss with the roasted veggies. Roasted Veggies: Roasted Root Veggies and onions 3 gallons raw roots plus ½ gallon Yellow onion *Work with entree salad station to get these cut and roasted Large diced Herbs: rosemary, thyme and/ or sage Salad oil Honey Salt and Pepper Feta 1/2 cup minced As needed As needed tt 3 cups Chives or Parsley ½-1 cup chopped Hazelnuts 2 cups Toasted, rough chopped Working with the Entree station, cut roots into large dice. Season with salt, pepper and herbs (rosemary, sage thyme are all good options) spread on seperate sheet pans and roast in 375 oven. After 15 minutes, toss the veggies for even cooking, brush with a coat of warmed honey and return to the oven until tender (about 20 minutes again). Toss with the tempeh. Give entree salad what they need, the rest goes on the salad bar.

21 Shredded Brussel Sprout Salad Brussel Sprouts 3 lbs. Shredded in robot coupe, large shred Bacon 1 ½ lb. raw Cooked to crispy, small diced Red onion 1/3 cup minced Parmesan 1 ½ cup grated Lemon Juice ⅔ cup Fresh Olive Oil 2 cup garlic 3cloves crushed honey tt Salt and pepper tt. Toss Shredded brussel sprouts, bacon, red onion and parmesan together. Make Honey Lemon Vinaigrette, stir in. Serve.

22 Spicy Cucumber, Basil, Watermelon, Mango Salad Melon (a mix of varieties available) 8 cups Large diced Cucumber 5 cups Peeled, thick slices, halved Mango 4 cups Thawed if using frozen or peeled and medium diced if fresh Jalapeno 1-2 Thinly sliced cilantro 1 cup packed chopped basil Lime juice honey ¾ cup leaves, packed dressing ⅔ cup 3-4 Tbsp. chiffonade Ginger 1 T. minced Salt Blend dressing ingredients and toss with everything else. Package some for the cafe. Check with Chef Sarah. tt