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 3 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 Thinnly 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).

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. Mix asparagus with pesto and toss gently with feta, hazelnuts and oranges.

4 Broccoli Salad Broccoli Flowerees 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.

5 Chop Chae Cellophane noodles Soy sauce sugar 1 lb. ¼ cup 4 tsp. Napa cabbage 6 cups Thinly sliced Carrot 1 cup Thinly julienned galic 1 tsp minced Green onions 1 cup sliced Shiitake mushrooms 1 cup Stemmed, thinly sliced Spinach 4 cups Rough chopped pepper 1 tsp. Toasted sesame seeds 3 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.

6 Chopped Salad with Chickpeas Yield 6 servings for vegetarian entree and a container for the salad bar Chickpeas 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 Feta 1 ½ cups As needed Dressing Basil ½ cup chopped Shallot 1 T. minced White Wine Vinegar ¾ cup Honey 1 T. Olive Oil 1 ¼ cup Salt and Pepper 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.

7 Couscous Black Bean and Corn Salad (this is for both the salad bar and entree salads) Couscous 3 cups raw Veg Stock 3 ½ cups Black Beans Raw 3 cups Brine overnight, cook and cool Red Onion 1 cup Small diced Corn 4 cups Thawed, Blanched, Seasoned Cilantro 1 ½ cups chopped Jalapeno ¼ cup Small diced Lime zest 2 Tbsp. Brine beans the night before. Cook Cook Couscous: boil veg stock, pour over couscous in a hotel pan, stir in 1 tsp salt and 1 T. olive oil. Cover with plastic wrap and let sit till water is absorbed. Fluff with a fork and cool. Combine cooled beans, cous cous with thawed, blanched corn, chopped onion, cilantro, jalapeno, and lime zest. Season with salt and pepper to taste.

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.

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 Fennel, Apple Slaw Fennel Bulbs 4 cups Thinly julienned Fennel Fronds 1 cup chopped Green apple 4 cups Julienned (soak in soda water as cuing) Celery Salt and pepper Olive oil Apple cider vinegar 2 cups, plus 1 cup celery leaves if they look good ⅓ cup ⅓ cup dressing Thinly sliced diagonally Fresh Tarragon 3 Tbsp. Coarsely chopped Lemon Juice ¼ cup sugar 1 ½ tsp. Whisk dressing ingredients together in a large bowl. Add everything else and toss to coat.

11 Fruit Salsa Fresh Seasonal Fruit Mix (can be citrus or tropical or apple...check w/ chef Sarah) 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.

12 German Potato Salad Red or Yukon Potatoes 12 lbs. Medium diced, steamed Red Onion 1 ½ cups small dice Bacon 24 slices Cooked crisp, diced Dressing Chicken Stock (warm) 2 cups S&P 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.

13 Huli Huli Tempeh Tempeh 4 lb. Large dice Pineapple 2 pineapple Large Dice Red Bell Pepper 5 cups Large Dice Red Onion 3 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) Made by entree station 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 beer. 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 boom). 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 salt 2 T. Citrus Vinaigree Lemon juice ¼ cups shallot 2 tsp. minced Dijon mustard honey Olive oil 1 tsp. 1 tsp. ¼ cup pepper 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 vinaigree to taste. **This salad provides an opportunity for creativity. Think of other components to add to it...check with Chef Sarah.

15 Killer Noodle Salad Yakisoba Noodles Sesame Oil Rice Vinegar Lime, Juice and Zest Soy Sauce Chili Garlic Sauce Sugar 1 bag 1 ½ Tbsp. 1 cup ¼ cup juice, 2 Tbsp. zest 1 cup 2 Tbsp. ¼ cup Garlic 4 cloves minced Carrot 3 cups grated Toasted Peanuts 2 cups chopped Cilantro 1 cup chopped Cook as a stir fry in the big wok (coordinate with Q). Cool. Add a bit more soy sauce, sesame oil and lime juice and chili garlic sauce if salad seems dry. Add Peanuts and Cilantro at end.

16 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 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.

17 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 24 oz. dried (this will be different if using pasta made in house) Pesto Garnishes

18 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 Vinaigree 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 vinaigree. Toss all ingredients together.

19 Roasted Cauliflower and Chickpea Salad Cauliflower ½ gallon Cut into florets Red Onion 3 cups julienned Parsley 2 cups chopped Salt and Pepper The Chickpeas: Cooked Chickpeas 1 ½ cups raw Brined, cooked Olive oil Smoked paprika Garlic Powder Cayenne Salt and Pepper To coat chickpeas 2 tsp. 1 ½ tsp. 1 tsp. The Dressing: Tahini Water Lemon Juice ¾ cup ¾ cup ½ cup Garlic 3 cloves minced Cumin powdered Cayenne 1 tsp. ½ tsp. salt 1 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.

20 Roasted Tomato and Pepper Panzanella Red Bell Peppers 8 Roasted and large diced Tomatoes 6 lb. Cored, Sliced thickly (¾ inch thick and Roasted (see below) Olive oil As needed shallots ½ cup Finely chopped Thyme 4 sprigs Broken up Country style bread (focaccia) 6 cups medium diced Mozzarella balls 2 cups halved Salami 8 oz. Thinly sliced, quartered Red onion 1 cup Thinly sliced garlic 4 cloves minced Red wine vinegar Crushed red pepper flakes Oregano Salt and pepper ⅓ cup 2 tsp 3 Tbsp. Roast tomatoes: Combine tomatoes with olive oil, shallots, thyme sprigs and salt and pepper in a single layer on a foil lined sheet pan. Pour 1-1 ½ cups olive oil over tomatoes. Start roasting at 425 for the first 15 minutes, then pull tomatoes from oven, drop heat to 300, flip tomatoes over and roast again until skins are blistered and starting to brown (up to hr). Cool and large dice. Roast, peel bell peppers and dice bell peppers. Toss bread and enough olive oil to lightly coat on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8 10 minutes. Let croutons cool. Toss pepper mixture, tomatoes, salami, oregano, croutons and salt and pepper, if needed, in a large bowl.

21 Shredded Brussel Sprout Salad Brussel Sprouts 2 lbs. Shredded in robot coupe, large shred Bacon 1 lb. raw Cooked to crispy, small diced Red onion 1/4 cup minced Parmesan 1 cup grated Lemon Juice ½ cup Fresh Olive Oil 1 ½ cup garlic 2 cloves crushed honey Salt and pepper. Toss Shredded brussel sprouts, bacon, red onion and parmesan together. Make Honey Lemon Vinaigree, stir in. Serve.

22 Spicy Cucumber, Basil, Watermelon, Mango Salad Melon (a mix of any varieties available) 6 cups Large diced Cucumber 4 cups Peeled, thick slices, halved Mango 3 cups Thawed if using frozen or peeled and medium diced if fresh Jalapeno 1-2 Thinly sliced cilantro ¾ cup packed chopped basil ½ cup leaves, packed chiffonade dressing Lime juice honey ½ cup 3 Tbsp. Ginger 2 tsp. minced Salt Blend dressing ingredients and toss with everything else.

23 White 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 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 Combine dressing using the vinaigree method. Combine all salad ingredients and toss in appropriate amount of dressing.

24 Winter Veggies and Barley Salad *This is for the salad bar and the vegetarian version of the entree salad Roasted Winter Veggies Barley Vegetable Stock Feta 2 gallons raw *Work with entree salad station to get these cut and roasted 2 cups raw 4 cups 3 cups Large diced Chives or Parsley ½-1 cup chopped Hazelnuts 2 cups Toasted, rough chopped Cook Barley in Veg Stock; combine both in a pot and bring to a simmer together. Drop temp and cover, simmer till done (about 45 mins). Roast Veggies. Cool. Combine all.

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