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.

4 Vietnamese Rice Noodle Salad: for Entree Salads and Salad Bar Rice Vermicelli Noodles 42 oz. (3 packages) Cooked Oil Scallions 12 Sliced thin on bias carrot 4 cups julienned 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) Combine noodles with vegetables and herbs. Set aside amount needed for entree salads, Toss the remainder in a light amount of dipping sauce, put in the appropriate salad bar container and garnish with some peanuts, bird chiles and sprouts.

5 Hummus Garbanzo Beans 8 cups dry Drain, but save some liquid Tahini Lemon juice 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. Blend all ingredients in Robot Coupe, 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 2 qt. Cut into wedges Red Onion 1 Medium small dice Fresh Parsley and/or Basil 2 Cup Chopped Cucumbers 2 qt. Thick slices, halved Balsamic Vinegar 2 Cup Olive or Salad Oil Salt & Pepper 2 Cup 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 8 large strips Chicken 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. In a pot, boil chicken stock. Reduce to a simmer and add lentils. Cook uncovered till tender (25-30 mins) adding stock or water to keep lentils covered throughout. Peel carrots. Cut into ribbons using a peeler. 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 sliced Celery 4.5 cups thin sliced Roasted Red Pepper 2 ¼ cups diced Mayonnaise Dill Pickle Relish Mustard 9 cups 2 ¾ cup ½ 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 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.

11 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 for at least ½ hour, the longer the better. Heat an empty sheet pan in 400 oven. Coat tempeh, veg mix in cornstarch then toss with plenty of oil. Spread on hot sheet pan and cook in oven till crispy (15-20 mins). Cool. Reserve amount needed for Vegetarian Entree Salads and give the rest to the Salad Bar.

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 Tomato Sauce 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 Celery 2 qt. Plus 1 pint (10 cups) Sliced on the bias Red Onion 3 cups Thinly julienned Garlic cloves 6 minced Oregano 3 T. minced Parsley ½ cup chopped Red Pepper Flakes Salt and pepper Olive oil 2 tsp. To taste 1 cup Red Wine Vinegar 1 ½ 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.